My Garden Project...

So, some may wonder what's kept me so busy that I have been neglectful posting. Well, this year, besides the little garden I put in next to the house, we got an actual garden in as well, a plot roughly 30 x 20. This is a labor of love for me this year after the terribly hard winter we had. I ordered all GMO free heirloom organic seed and all seedlings I started inside myself and then we transplanted and planted the rest the end of May. The garden is also pesticide and herbicide free.  My other half has been a great help. Most things are doing wonderfully, only a couple of duds. I plan to save seed from what I like this year. Our sweet corn is just developing ears now. I also have onions, watermelon, lettuce, parsnips, broccoli, cauliflower, pole beans and pole cucumbers. Those last two are not happy campers. I have been getting tons of zucchini from the garden for over a week now. But I'll share what else I have coming!

I have 5 varieties of tomatoes planted. Amish paste, Romas, Purple giants, Polish giants, and supersonics.

Below is my Hubbard squash

This is my spaghetti squash vines going crazy, the fence did not contain them!

This is my volunteer pumpkin. I did not plant this. But the seeds from my pumpkins I decorated with for Halloween must really like it there, because it took off! I don't have to buy pumpkins this year! Who would have guessed the rocky corner of my walk would make them happy.....

Some of the zukes I harvested...

And my kohlrabi!

This is the bed by my house with tomatoes and bell peppers planted in it and marigolds to keep them pest free. They are a good companion planting with tomatoes. 

I hope to have enough tomatoes to can salsa (it's different and awesome) and my spaghetti sauce (also my own and awesome) for this year. I am going to have tons of spaghetti squash and plan to can that as well. We hope to have enough corn to freeze a bit as well. 

And that is why I have been so busy! We've had some changes as well, and the animal parts of that will be in my next post! It's a feast or famine kind of day!

ZUCCHINI!

                                                                     HOLY ZUCCHINI!

You may have thought I'd fallen off the face of the earth. Not so! But I do regret not being her and

 will make up for it. Right now is zucchini season here and everyone is always trying to figure 

ways to use it. I love it in casseroles and have included my favorites along with a new one I just

 developed this past week, right below.  I also love it simply sliced thin and sauteed with sliced 

onions, garlic and butter. Or in fritters...or as faux crab cakes. Zukes are versatile and easy to 

work with. This is my concept recipe come to fruition this past week.  I wanted stuffed zukes,

 and  wanted to use corn and sausage, and had a light bulb moment adding cornbread mix. I 

looked online for something that fit the bill, but nothing quite like what I made. It got rave

reviews from family and friends last week.

Helga's Corn Stuffed Zuke Casserole

 * roughly one pound of hot sausage browned

* 3/4 cup diced onion

 * 3/4 C diced peppers

 * 2 cans of creamed corn

 * 2 big zukes, quartered and scooped out 

* corn bread mix 

*1/3 C brown sugar 

Directions: 

Spray a 9x11 casserole dish with cooking spray, and place quartered and scooped out zukes

 in dish. Saute onions and peppers, add to browned sausage and add two cans of creamed 

corn. Mix well and fill zukes in dish. Mix corn bread mix according to package and ad 1/3 C 

brown sugar, spread on top of stuffed zukes. Bake at 350 1 hr.

                                                              Chicken Zucchini Bake

  2-3 cups cooked cubed chicken

1/2 C diced onion

1 C grated carrots

3-4 C grated zukes

1/2 C sour cream

1 can low sodium cream of mushroom or cream of chicken soup

6 tbs butter

3 c stove top stuffing mix or dry bread cubes

pepper

Directions:

Mix all together in a bowel and put in a casserole dish sprayed with non-stick spray.

 Sprinkle some sharp cheddar cheese on top. Bake at 350 for 40-45 minutes.

                                                               Zucchini Casserole

3 C grated zukes

1 C chopped onion

1/2 C oil 

3 eggs

1 lg minced garlic clove

1 1/2 C Bisquick

3/4 c grated Parmesan cheese

1 tsp dill weed

1 tsp season all

Directions:

Mix all together and bake at 350 for 30 minutes or until knife pulls through clean. Mine takes

 about 40 in an 8x8 baker.

This below I spied on Pinterest...Yummy!

ZUCCHINI COOKIES

 

This is a DELICIOUS way to use up some zucchini! These cookies are soft and cake like and taste wonderful!

Author: Nikki

Recipe type: Dessert

INGREDIENTS

• 1½ cups flour
• 1 cup sugar
• ½ teaspoon Baking Soda
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ¾ teaspoon cinnamon
• ¾ cup shortening
• 1 egg
• 1 cup grated zucchini
• 1¾ cups quick oats

Frosting

• ½ cup butter, softened
• 3 Tablespoons milk
• 2 teaspoons vanilla
• 3-4 cups powdered sugar

INSTRUCTIONS

Cookies

1. Preheat oven to 400 degrees F.
2. Combine flour, sugar, baking soda, salt, nutmeg and cinnamon together in a large bowl and stir to combine ingredients well. Cut in shortening. Beat in egg until well combined. Add zucchini and oats and beat until evenly mixed in.
3. Spoon drops of cookie dough onto greased cookie sheet.
4. Bake at 400 degrees F for 8-10 minutes. Let cool.

Frosting

1. Cream butter in a medium bowl. Add remaining ingredients and beat until smooth. Add more milk and/or powdered sugar until desired consistency is reached.
2. Frost cookies once they are completely cooled and sprinkle the tops with a little nutmeg.

I had some friends ask what to make with Patty Pan Squash, here's a couple good recipes!

Pan Patty squash recipes---

Stuffed Patty Pan Squash:

6 pattypan squash, stem and blossom removed

6 slices bacon

1/2 cup diced onion

1 1/2 cups soft bread crumbs

1/4 cup freshly grated Parmesan cheese

salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Bring one inch of water to a boil in a saucepan over medium-high heat. 

Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little 

resistance.

 Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the 

centers of the squash. Reserve all of the bits of squash.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove 

bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved 

squash pieces, and saute them with the onion for one minute.

Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the

stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each 

squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely 

with aluminum foil.

Bake for 15 minutes in the preheated oven, or until squash are heated through.

Patty Pan Squash Saute:

 3 tablespoons unsalted butter

2 cups (about 1 pound) baby zucchini, stems removed and cut in half lengthwise

2 cups (about 3/4 pound) small yellow patty pan squash, trimmed and cut in half crosswise

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

3/4 cup (about 16 leaves) fresh basil, torn and loosely packed

1/2 cup (about 32 leaves) fresh mint, loosely packed

preparation

In 10-inch heavy skillet over moderate heat, melt butter. Add zucchini and patty pans and sauté,

 stirring occasionally, until tender, 7 to 8 minutes. Transfer to large serving dish, sprinkle with 

salt and pepper, add basil and mint, and toss to combine.

Nun's Toast

                                       NUN'S TOAST

Growing up on the farm, we often had only a snack before doing chores and milking, and then would eat a big breakfast/brunch. Cold weather called for heartier fare and this is one of my mother's favorite breakfasts in the winter.

It's history is supposed to come from being popular in convents and monasteries where they often had their own eggs and milk and gardens. This was a good and cheap meal. I'm sure there are variations depending on what part of Europe you visit. Some call it creamed toast, German toast etc., but this is what my family always knew it as. Of course, we always had lots of eggs, milk, onions, and bread!

It's hard to tell you exact amounts because I have never  measured it in my life! LOL!

Nun's Toast

5 large hard boiled eggs peeled and sliced
2 large onions sliced
2 tbs butter (roughly)
1/2 C flour (roughly)
2-3 C milk
salt
pepper
paprika

Saute onions in a little butter. When caramelized, remove onions and save.

Add rest of butter, melt and add flour making a rue.

Slowly start adding milk to desired creaminess whisking in. Make sure it's enough liquid for the eggs and onions.

When you get a creamy sauce, add salt, pepper and paprika to taste.

Add eggs and reserved onions. Cook until warmed through and sauce is medium thickness.

Serve over toast points.

German Cookie Craving

                                                        GERMAN COOKIE CRAVINGS

 Due to Thanksgiving coming a week late this year and tons of overtime at work, my baking this year is nada, zilch, zero, nill...nothing. After the New Year, however, I plan on making up for it a little bit. This year, I have been craving two favorites from when I was a kid that our family made. Linzers and Molasses Thumbprint cookies. I have no idea why, maybe it's the jam! So here they are, something for you try if you aren't familiar with them. These raspberry almond linzers are a treat. the almond sugar in the cookie dough makes it a delicate treat.

LINZER COOKIES

Ingredients

2/3 cup almonds

1/2 cup packed light brown sugar

2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1 cup (2 sticks) unsalted butter, at room temperature

1 large egg

1 teaspoon pure vanilla extract

1 tablespoon confectioners’ sugar

1 12-ounce jar raspberry jam

Directions

Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.

In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).

Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.

Heat oven to 350° F. 

On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.

Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.

The Molasses Thumbprint Recipe here was my great Aunt Phil's, and I looked forward to them whenever we visited for the holidays. Mom always used maple syrup instead of molasses because her family grew up with a sugar shack in the family and home made maple syrup is just one of the best things on earth. Dye's Maple Syrup Company makes the best!

                                  AUNT PHIL'S MOLASSES THUMBPRINT COOKIES

Cream together -

 1 cup butter

 1 cup brown sugar

 1 cup dark molasses (I like Maple Syrup here)

 2 tsp baking soda dissolved in 1/2 cup boiling water

Sift together -

 4 & 1/2 cups flour

 1 tbsp ginger

 1 tbsp cinnamon

    Combine dry with wet ingredients until smooth. Roll out in circles, make a thumbprint and add your favorite jam in center. You can use any jam in the center, I like apricot, strawberry and raspberry, myself.  

Sprinkle with sugar and bake in a moderate oven (about 350) until just set, do not over bake.

Venison Season

                                                                   Venison Season

The week after thanksgiving here is a PA national holiday. For those not getting what that means, it's the first day of buck season for rifle! Archery is in a couple weeks before hand, but rifle season is long anticipated by all the hunters. We don't hunt anymore, mostly because we are fortunate enough to have family and friends who love to hunt but don't want all their meat and share with us. It's no longer fun to kill things, and I only ever hunted for the meat anyway. Never cared about antlers, I can't eat them. Besides, the older I get, I'm not overly fond of freezing my behind off and being in crappy weather to bag one, either. We just wrapped and froze some of the fresh venison from this week, and thought I'd share a couple ways I make it in various cuts. Our meat isn't usually gamey here. If it is, I soak the meat in milk in a gallon ziplock bag in the fridge overnight. It does two things, gets rid of the gaminess and tenderizes the cut.

Roast Venison

Above was a roast I did, sauteing onions and mushrooms and garlic in butter first, then searing the roast good on all sides to lock the moisture in before transferring to the oven or crockpot. I seasoned with rosemary, thyme, garlic, salt and pepper and deglazed after the sear with a merlot. Roast carrots, potatoes and lime beans and cinnamon applesauce will complete the meal. Venison is a fragile red meat, roast low and slow or it will dry out and be tough; I did this one for a couple hours  around 300-325. 

Another favorite for this cold weather is a nice venison stew.

Venison Stew

 2 tablespoons vegetable oil

 2 pounds venison stew meat

 3 onions, chopped

 2 cloves garlic, minced

 1 tablespoon Worcestershire sauce

 1 bay leaf

 1/2 teaspoon dried oregano

 1 tablespoon salt

 3 cups water

 7 small potatoes, peeled and quartered

 1 pound carrots, cut into 1 inch pieces

 1/4 cup all-purpose flour

 1/4 cup water

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Directions

In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.

Add potatoes and carrots; cook until tender.

Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Venison Chip Steaks and Tenderloins

These are simple, tender and delicious and should never be overdone, in my opinion. I sear them quickly (they cook fast so be careful) in a little butter and usually with onions, a touch of garlic, slat and pepper. They just don't need any more then that and are so good.

Venison Steaks

I like to do these a couple ways. Some times just grilled and seasoned, be careful, they cook quickly.

Another way is to do swiss steak with them. They're great with creamed potatoes, brown rice or noodles

Ingredients

12 to 14 oz venison cube steak

1/4 c whole wheat flour

 1 medium onion, cut into wedges

 2 medium carrots, slices

1 quart stewed tomatoes

   

Directions

Dredge venison in flour and brown in large, deep nonstick skillet with cooking spray. Add onions, carrots, and tomatoes. If mixtures seems dry, add water or beef stock .Also add salt and pepper to taste. Bring to a boil, cover and reduce heat to medium low. Cook until meat is tender, about 1 hour.

Kielbasa Loaf and Haluski

Gearing up for the holidays means a couple of dishes must be at the table for the holidays. Kielbasa Loaf and halsuki  are two of them. For folks not into cooking your own, some of the best kielbasa and kielbasa loaf anywhere can be ordered and bought from Kowalonek's http://www.kielbasy.net/  and Masser's  http://www.massersfarmmarket.com/  here in the heart of the coal region. Kowalonwek's has international fame as the best, but they duel every year, LOL. 

But for those that do like to cook, here it is. 

 Kielbasa Loaf:

2 1/2 lbs ground beef

2 1/2 lbs ground pork

3 tbs tender quick (cole's hardware has this here)

1 tbs garlic powder although i usually add more, lol

1/2 tbs black pepper

1 tbs mustard seed

2 cups ice water

Mix well, form into loaf on a cookie sheet and bake at 400 degrees for an hr.

Haluski is a great way to use up your fall garden cabbage and is always yummy. I always serve mine with a side of applesauce, but then, I eat applesauce with everything, LOL.

Haluski:

The quick version is this--

1 head cabbage

1 package wide noodles

Onions to taste

Butter

Salt and pepper

Variation 1: Cook wide noodles and drain. Cut up cabbage, onions, add butter and water. Cook until cabbage is done, making sure no water remains (5 to 7 minutes). Pour cabbage over noodles and mix well. Add salt and pepper.

Variation 2: Cut the cabbage up any way you like, do the same with the onion. Heat a large pan (I use medium-high heat on an electric range). When the pan is hot, add bacon grease (If you ever make bacon, always save the grease! It keeps a long time in the fridge.) or the 'grease' of your choice. When the grease is hot, add cabbage and onions and saute for a few minutes. Turn down the heat (medium) and cover the pan. Let this cook until the cabbage is soft. If you want the cabbage browned more, remove the lid and turn up the heat again. Add grease as you need it. Add the cooked noodles and serve.

Full version:

Dough:

2 C flour

pinch salt

1 egg, well beaten

Cabbage: 

1 large chopped onion

2 tsp oil

1 medium head cabbage

garlic powder to taste

Cabbage part-- saute onion in oil, add chopped cabbage and steam /saute until tender.

Dough part-- Add enough milk t make dough stiff when mixed. Roll out thin (1/8 inch) on floured board and cut into 2 inc squares. Drop dough into boiling water and cook 3 minutes. drain, rinse and let dry for a few minutes. Add dough to to steamed cabbage and simmer around 30 minutes. The more butter, the merrier.