Posts tagged #Recipes

Preserving

Last year we learned to can and this year I have gone crazy with it. I love seeing the jars all lined up on our shelves!

I found two new great reference sites: Simply Canning and the National Center for Home Preservation. Both of these sites have excellent instructions on canning and great recipes to follow. They are my go-to references!

When I am looking for new recipes to can I first go to Punk Domestics  and then Food In Jars. After that I do a search on Pinterest and lose hours of time. :)

  Here is a list of what we have canned so far this year, with links to the recipes:

14 quarts applesauce

18 pints sweet corn

30 quarts diced tomatoes

18 pints green beans

7 quarts dilly beans

4 pints pickled roasted red peppers

6 pints pickled hot peppers

10 pints pickled onions

10 pints corn salsa

7 quarts apple pie filling

10 quarts roasted tomato soup   

6 quarts tomato puree (I referenced these directions for the canning.)

11 pints apple mincemeat (*update, just finished this recipe, it only made 7 and a half pints. I           must have cooked mine down more than she did.)

Plus (not canned stuff):

5 gallon bags of beans frozen

3 gallon bags of sweet corn frozen

2 pint bags of peas frozen

8-10 cups shredded zucchini and summer squash frozen

1 half gallon refrigerator dill pickles (Freddy keeps telling me how proud he is of me because these taste "just like the store kind 

1 pint easy peasy refrigerator pickles (These are my new favorite pickle!)

2 pints red onion chutney

15 or so pounds of apples dehydrated

1 pint apple cider molasses (This is SO easy to make!)

2 pints roasted cherry tomatoes (I combined a few different recipes for this. I mixed cleaned cherry tomatoes with olive oil, garlic, balsamic vinegar and thyme and roasted them at 300 in the oven for a few hours, stirring about every half hour. Once they cooled I put them in canning jars, topped with a little olive oil and froze them.)

 

I plan to do some more green beans. Probably refrigerator dilly beans because I am running out of energy for lifting the heavy canners. ;) The garden is still going so there may be more to can, I will have to go with what Mother Nature and time give me.

 Leave your canning questions in the comments and I will answer them or at least point you in a reliable direction.

Posted on September 29, 2014 .

Recipe Collection Call Out

Last summer one of our members, the fabulous Kim Barkan, had a great suggestion. She thought it would be great if we had some recipe suggestions to go along with her weekly basket of vegetables. The idea has been rolling around in the back of my brain and a way to make it work finally clicked last week!

I am going to need your help with it! I am sending a call out for all of your favorite recipes that feature the vegetables we will be growing this summer. Egg recipes would also be great. We will be growing peas, spinach, kale, swiss chard, radishes, turnips, beets, carrots, lettuce, beans, potatoes, onions, tomatoes, zucchini, summer squash, melons, winter squashes, corn, cabbage, cucumbers, garlic, dill, mint, chives, scallions, basil, cilantro, sage, thyme, and parsley.

Email your recipes to us at kirkwood@bubbaloofarm.com, post them to our FaceBook page or our Twitter, or bring them with you to our Open House. I will make copies and have them available for you to peruse when you are here for pick-up.

Posted on April 3, 2014 .

A Taste of Summer

I have been waiting since last June for this! 

Cherry Crisp

A cherry crisp made from the cherries we canned after the picking and processing frenzy of last June! It is so good!!! It is sweet and a little bit tart, it tastes like early summer! Want to make one too? 

Cherry Crisp (Wheat, dairy egg and nut free)

Filling:

 1 quart cherries canned in their own juice (not pie filling) or 5 cups frozen cherries thawed or 5-6 c fresh          pitted cherries

1/2 cup sugar

2 Tbs corn starch

Topping:

1 c rolled oats (use certified gluten free to make this a GF desert)

1 c packed brown sugar

1/2 c GF flour (or regular all purpose flour)

1/4 tsp cinnamon

1/2 dairy free margarine (or butter or soy free butter alternative) 

Preheat the oven to 375 and spray an 8x8 or 9x9 baking pan with cooking spray. Put the cherries in a mixing bowl and stir the sugar and corn starch into them. Pour the mixture into the sprayed pan. 

In the bowl of a food processor, combine the oats, brown sugar, flour, and cinnamon. Pulse a few times to combine. Cut the margarine into pieces and sprinkle over the mixture in the food processor. Pulse another few times to cut in the margarine, the mixture should look like it is clumping together in chunks. 

Spread the mixture evenly over the top of the fruit and bake 30-40 minutes (depending on how juicy the fruit is) until the top browns. Serve warm or cooled. We have been know to eat this for breakfast. ;)

 

This summer we will be offering a few food preservation classes, so stay tuned to the blog, Facebook page and Twitter feed for more information. 

 

Posted on February 25, 2014 .

Another Yummy Snack

Couldn't resist that title could you? ;) I have another recipe to share and it is another allergy friendly, easy to put together snack. I made a few changes to the Chex Muddy Buddies recipe, which you can find here

Sunbutter Buddies

9 cups rice Chex

1 1/2 cups Enjoy Life Chocolate chips (if you don't know about this company you should! Enjoy Life makes chocolates, granolas, snack bars, and other good stuff that is free of all top 8 allergens and non-GMO)

1/2 cup Sunbutter (if you have a soy allergy you could try pea butter or make your own sunflower butter)

1/4 cup safe margarine (I use Fleischman's Unsalted)

1 tsp pure vanilla extract

1 cup powdered sugar

Measure out the 9 cups of cereal into a big bowl. In the microwave or on the stove, on medium low heat, melt together the chocolate chips, Sunbutter and margarine. Stir constantly if using the stove! Once melted stir in the vanilla and then pour the mixture onto the cereal. Gently mix until the cereal is well coated. Add the powdered sugar and gently stir until coated again. Spread the mixture out on some wax paper to cool. Store in a gallon size plastic bag or in a large lidded container. Try not to eat it all at once. :) 

Sunbutter Buddies
Posted on May 20, 2013 .

Allergy Friendly Granola Bars

There is an official About Us page here, but something not included there is information about food allergies. Our youngest, Henry, has multiple, severe food allergies. Currently he is allergic to dairy, eggs, wheat, peanuts, tree nuts and sesame. We also avoid kiwi and shellfish, and are very cautious about adding any new foods. Food allergies are not fun to say the least, but to keep life as great as possible I have been experimenting in the kitchen. 

Before Henry was diagnosed with food allergies I loved to bake and at first I didn't even know where to start. A great cookbook for getting started was Cookies For Everyone, every recipe in it is Top 8 Allergen free. From there I started trying out old trusted recipes and making substitutions, and then trying new recipes.

I thought I might be able to help others by posting some of my favorite recipes here. The first one I am going to share is for granola bars. These bars taste like the Quaker Chewy ones, and have chocolate chips and dried cranberries in them. It is a pretty flexible recipe if you want to experiment on your own and try some different add-ins. Did I mention these are no-bake? Simple and delicious!

ALLERGY FRIENDLY CHEWY GRANOLA BARS

  • 1/2c safe margarine (I usually use Fleischmann's Unsalted, I am sure this would work with coconut oil too if soy is a problem for you)
  • 1/2c honey or light corn syrup
  • 2/3c packed brown sugar
  • 4c quick cooking oats (use certified gluten free if needed)
  • 2c crispy rice cereal (GF if needed)
  • 1/2t vanilla extract
  • chocolate chips (I use Enjoy Life brand, they are top 8 allergen free), I use about half of a bag, you could use more or less depending on your taste
  • 2/3 dried cranberries

Spray a 9x13 pan with cooking spray or grease using a safe oil. In a large pot melt the margarine, honey or corn syrup, and brown sugar together, stirring often. Once it gets all bubbly remove from heat and add the vanilla. Mix in the oats and rice cereal. Once they are all coated add in the chocolate chips and dried cranberries. Dump the mixture into your sprayed pan and pack it down with a flat spatula or the flat bottom of a measuring cup that has also been sprayed. Put into the fridge until they are solid, then slice into bars or squares. I store mine in the fridge to keep the bars firm. 

I hope you enjoy these granola bars, they are a favorite at our house! If you need any help with ingredient substitutions or allergy friendly cooking, leave a comment below or send me an email.

Posted on April 24, 2013 .