The Any Wonderful Food You Made From Your Garden Today Thread!

[FarmerDenise]

I made meatloaf, using peppers, onion and garlic from the garden. I also found a lot of green beans on my vines. So we had one last meal of fresh green beans.
I sorted the beans and seperated the large soft one and will use them in my minestrone soup that I'll be making today or tomorrow.
The dried ones I will use for another meal. I have found that our homegrown dried beans cook up a lot faster thatn store bought ones.

 

[HiDelight]

that is it Farmer Denise I am going to make some minestrone this weekend! thanks for the idea!

I have soup bones and all kinds of bits and pieces

I love me some minestrone


Journey I would love to come and pick one of those squashes out of that beautiful pile

I can not grow them and do not know why ..anything in the squash family, cucumbers melons they are always stunted I have to research this issue because people all around me grown them and they are beautiful what is my problem I wonder?

 

[DrakeMaiden]

I did a lot of cooking from the garden this past weekend.

I made the sour cream and jalapeno enchiladas again. Along with fresh jalapenos from our hothouse, I added some of the celery I grew, plus nearly the last of the dry beans I grew last year. Oh, and this time I roasted the green tomatoes that I added. I think that worked a lot better than adding them fresh. Although next time I will have to roast down a lot more.

I also made curried pumpkin soup again (homegrown pumpkin). I ate that with some home-grown sourdough rye bread (sourdough starter is home-grown). Then I ate the leftover pumpkin soup with sourdough crusted chanterelle pizza (chanterelles were gathered near my home).

It was a good weekend.

 

[HiDelight]

mmmmm enchiladas ..

I am working on really tryiing not to get any fatter in life so I am making said minestrone ..everything from the garden and with a twist in seasonings and a fresh mint chutney to put on top ..I have some lime vinegar ..and chocolate habaneros

so far the soup has the following and is in the oven
in a Dutch oven smells like fall in here

3 kinds of kale
carrots
beans
tomatoes
onion
garlic
soup bones
cultured butter
thyme, rosemary sage and coriander seed

I know there is more but I can not think of it!

I picked up huge number of lbs of freshly harvasted cranberries (for an obscenely low price) and we ate them all the way home from the beach ...soooo sour!!!! .....I am going to use them in sauces/relishes ect

but anyone want to share some ideas?
I tossed them in the freezer because they freeze so darn well! no work!


Our weather right now is making me feel level

 

[Greensage45]

Right now, as I am typing I am awaiting the buzzer to tell me to pull the PECAN PIE out of the oven.

Although I did not grow the maple syrup, or the sugar, I did gather the pecans from the drive yesterday and roasted them this morning, and I used fresh eggs from my girls. My pecan trees haven't 'officially' started to shed the pecans, but so far I have about 50 pounds now. This is going to be a great year for pecans.

I will post a picture of either the empty pan with crumbs (once it is cooled) or I will manage to get a picture done prior to my overdosing!

Ron

I would, however, consider trading a pie for that delish-sounding Minestrone Soup!

Ohh, and I weighed myself yesterday and I have lost 40 pounds since April! Wow, that is nearly an entire pie itself! I am now 180 pounds.

 

[journey11]

Hidelight wrote: Journey I would love to come and pick one of those squashes out of that beautiful pile

I can not grow them and do not know why ..anything in the squash family, cucumbers melons they are always stunted I have to research this issue because people all around me grown them and they are beautiful what is my problem I wonder?

I'd send you one if they weren't so heavy to mail!

That is odd. They do really, really well here. Must be a zone thing... I know they love the hot, dry midsummer days, but too much moisture and they become very prone to powdery mildew and the base of the vine may rot. Bugs also can be a problem, carrying in disease and chewing up your vine, so I do not let mine dwindle past their prime and pull them out completely to help keep bugs and disease down (it will spread among other cuberts quickly). Have you tried starting your cukes and squash indoors? For me, I have to do this with my butternuts, canteloupe, pumpkins and watermelon because they need a longer season. Maybe that would help? My cukes and summer squash do best started right out in the ground once frost danger is past.

My DD has adopted a small butternut squash out of my pile. She's been carrying it around for days calling it her baby, so I drew a baby face on it and a binkie in it's "mouth". She loves it! That one will not be getting eaten. Good thing they keep for a year!

This morning I made old fashioned oatmeal and mashed up tons of our homegrown frozen peaches into it. That'll get you through a cold, rainy day like today!

 

[journey11]

Ron: That is one of the things I miss about living in TX...pecans everywhere! We pay a high premium for them up here.

 

[digitS']

I've been eating Buttercup Squash Pie for the last 2 days !! We use the "LIBBY'S Famous Pumpkin Pie" recipe. Buttercups make real good pies!

Here's what Libby says, "This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition."
Gosh , I've been making these pies nearly as long as they've had the recipe on their labels! Even had to buy a few cans of their pumpkins but, not for YEARS!! Here's the recipe off their website:

Ingredients:

* 3/4 cup granulated sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 large eggs
* 1 can (15 oz.) Pumpkin (1 3/4 cups steamed squash)
* 1 can (12 fl. oz.) Evaporated Milk
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
* Whipped cream (optional)

Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Yep, we used Banana Squash years ago but I can't grow such a long-season squash up here and don't think I'd bother if'n' I could. Buttercups are a great choice.

Steve

 

[Greensage45]

All done! Too hot to eat yet!

Ron

 

[digitS']

Well done, Ron!

Mine have turned out almost too gooey to cut.

Any secrets from the world's pecan capital on how to deal with that?

Steve