Canning adventures. . .

I just finished my first foray into solo canning.

I had watched my mom can when I was younger. My mother-in-law and I made a ridiculous amount of pickles one summer about 8 years ago, but this was my first attempt as a big girl to do it all by myself!

I wasn't planning on trying to can anything during our first year on the farm, but when I went to pull up my tomato plants from my VERY late garden (I didn't get my plants in the ground until late June. In these here parts people usually start their outdoor plants around May 15) I had way too many green tomatoes to not do something with them. I also had about 30 jalapeno peppers that needed a home.

So, with my fall bounty, I hit the internet to find some tasty recipes.

(Let me take a moment to say that I will be making fried green tomatoes for supper. . . don't you worry your pretty little head!)

First up is a recipe for Green Tomato Relish, or as it is known in the South, Chow-chow.

Here is the recipe that I used from Mommy's Kitchen.

Next, I made Green Tomato Jam.

 I was a little nervous about this one, 'cause it sounded kinda weird and it took three days to make. I am sooo glad I did! I was scrapping the pan to get every little bit onto a piece of toast this morning after I put the jars in the canner. Yumm!

Here is the recipe that I used from Lori's Lip Smacking Goodness.

Finally, I made Candied Jalapenos.

Several months ago I had come across the recipe on Tasty Kitchen and just knew that I had to try them! Sweet and spicy. . . who can resist that combo?!?!? Certainly not me!

Here is the recipe from the original site, Foodie With Family.

I must say, I really did enjoy this whole adventure learning a new skill.

 I will definitely plan on doing more next year!

Things You Can't Get From The Grocery Store. . .

There are certain things about farm life that give you little surprises.

The top egg is a little tiny egg.

The bottom egg. . .let's just sum that one up in one word. . .

"OUCH!"




It is even a little lumpy. Like maybe the poor little hen had to pause for a minute to decide if she had the womanly ability to get this monster out! I wonder if she was crying for a C-section at this point?

(Sorry for the labor humor. . .I am a nurse on the maternity floor!)

Here is a picture to give you some perspective. 

Perhaps the iPod is a more current way to show you the size?

Now,  the moment you have all been waiting for. . .


What do you get when you crack open an extra-extra large egg?

Twins!!!!

You don't always get what you pay for. . .

Our girls started laying this week! 

As of this morning three out of the nine hens are giving us eggs. 

They are awfully cute little things. 

Like little presents we get to go and discover each day.

This leads me to the title of this post. We have been buying "free range, organic" eggs at the grocery store in an effort to give our family the healthiest egg we can buy. 

Below is a picture of one store bought "free range, certified organic" egg and one free range (non-certified) organic egg from our girls that spend their days scratching under bushes and clucking around the pastures at our house.

Can you see a difference?

You don't always get what you pay for!

Here are some interesting facts about backyard chickens eggs:

• 1/3 less cholesterol

• 1/4 less saturated fat

• 2/3 more vitamin A

• 2 times more omega-3 fatty acids

• 3 times more vitamin E

• 7 times more beta carotene

You can read more here at MotherEarthNews.


The moral to the story? If you are able to have your own chickens it is definitely worth the effort! If you can't (or don't want the responsibility) have your own flock try to seek out a local farmer that offers true free range eggs. The difference is something you can see with your own eyes.

Giving it a go. . .

Since the general societal consensus seems to be that:

Ye shall not live by white bread alone.

I decided to give some whole wheat bread a try. Due to some of my epic fails in the past (i.e. my family wouldn't touch it . . . not good for the ol' ego) I decided to start slow and light.

I used my Buttery White Bread recipe,  but substituted white whole wheat flour for the AP flour.

I didn't take the usual step by step photos, because it was exactly the same (see them here).

The result is a light 50/50 whole wheat bread. I am very please with the results!



I'll make the kids eat it for lunch and we will get a final verdict. I think there will be no complaints.

I promised Farmboy that I would not totally ditch the original, but this is a pleasant change!



Oh, and 22 days until the big move. . . eeeeeekkk!!!!

Verdict: They ate it really well. The only comment was that the crust was "harder."

             I think that just comes with wheat bread in general, but perhaps it will 

             soften some in the bread bag. . .

Our Daily Bread. . .

If you know me at all, then you knew it was bound to happen. . .


I have started making our bread.


 I was tired of looking at the never ending ingredient list on the bread at the store, and was frustrated that with the decrease of ingredients came the increase in price.


I set out to come up with a light and fluffy bread using basic ingredients.


And, yes, this is white bread. I have plans on attempting a wheat version, but not just yet. My family loves this bread, and they love their veggies. . . It's all about balance, right?


Here is the recipe that I came up with.


Note: This recipe is made for a 4 1/2 quart stand mixer and makes only one loaf. Most bread recipes make two loaves, but my mixer can only handle enough flour for one loaf.  If you decide to make this by hand (or have a larger mixer) you can easily double it and make two loaves.





Assemble all of your ingredients.

 Cut butter into cubes, place it into the milk and microwave until butter starts to melt

 (approximately 1 minute).

 Put remaining ingredients into the mixer with a dough hook attached.

This is a dough hook. This little miracle takes all the "work" out of bread. Having had surgery on both of my hands I am not in the Knead Your Own Bread by Hand club.

This is what your butter should look like.





 Mix for 10 seconds then add milk/butter. Turn to speed 2 and knead for 10 minutes.

Here comes the tricky part. You have to decide by look and feel if you need to add more liquid or more flour.


The above picture needs a little more four (about 2 Tablespoons).

For a tender bread you want it a little moist. It should be just sticking a little bit to the bottom of the bowl. It should feel tacky to your fingers, but your finger should not have any dough stuck to it.

After is is done kneading, remove dough from hook and shape it into a ball.

 Lightly grease the bowl. Turn dough over once to coat. I just sprayed the bowl with Pam and then sprayed the top of the dough as well.

Cover with a damp towel and place in a warm oven. I usually turn my oven on until it just kicks on then shut it back off.

Let rise until double (approximately 1 hour).

Punch dough down, roll into a rectangle,

 roll into a loaf shape 

pinch to seal the seam

and then press (seam side down) into a greased loaf pan.

 Cover with a towel and let rise until dough comes to the top of the pan (approximately 45 minutes).

 Bake in a preheated 350ºF oven for  30-40 minutes.

 Place piece of foil over bread during last 10-20 minutes to keep from over-browning.

Turn out of pan and then cool completely before slicing.

Try not to let your kids (or your mouth) scarf the whole loaf down before it even cools. 

Try. . .

Here is the printable recipe. Enjoy!

Caramel Apple Squares

I was cruising through Walmart a while back and glanced over and saw these little lovelies. . .

They magically dove straight into my basket. . .seriously, I didn't even blink. . .

First they were on the shelf, and then they were in the basket. I didn't even slow down. . .

I could hear them calling to me!

I had to figure out something to do with them. Here is what I came up with. 

The cast and crew.

Cream the butter and shortening together for about 30 sec on high.

Peel your Granny Smith apple. . .

I will stray from my love afair with Ambrosia apples when it comes to baking. 

Granny Smiths really stand up to the sweetness here. 

*Note: If you don't have one of these peelers, then I have another item for your Christmas list. They are a little awquard at first because you peel towards you, but they are oh-so-awesome and make peeling things a breeze! I even use it to slice thin strips off the end of a block of cheese.
You can order one here . .I digress. . .

Cut the apple into 1/2 inch cubes. For my apple cutting technique see my apple post.

Add the two sugars, the baking powder and baking soda.

Mix well, then add egg and vanilla.

Mix well.

Add flour and mix well.

Add rolled oats and mix well. . .I sense a theme. . .mix well, people!

If you truly want to be like me, then dump some oatmeal on the floor while you are taking pictures.

Mix well.

Add Caramel bits and apples.

Mix well.

I like to leave my mixer unlocked when I put chunky pieces in. 

 It lets the mixer head bounce and it keeps the chunks from getting squwarshed. . .

Dump into a greased (or sprayed) 9x13 pan.

Squwarsh.

Bake at 350 for 22-25 minutes.

Cool completely and then cut into squares.

I think these might need some ice cream. . .just sayin'. . .

You can find my printable recipe here.

The Disappearing Pie. . .

I have a thing for lemons. . . Some (my mom) may call it a fettish. . .whatever it is,
 I love any dessert that is lemony. . .

This pie is ridiculously easy and many of you have probably made some version of it. I had to come up with another pie for Thanksgiving and I was looking for something non-traditional. . .

Something. . . shall we say. . . lemony?

This met my needs in a big way and was a big hit after the stuffing of the turkeys family at Thanksgiving. . .as a matter of fact as we left WV to drive back home I have a memory of my brother-in-law sitting at the table scraping the last of the lemony goodness out of the pan. . .

Here are the ingredients. . .yes, you can make your own crust.

No, I did not.

1 gram-cracker pie crust
1 8oz block softened cream cheese
1 14oz can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
cherry (or any other) pie filling for topping

Whip the room temperature cream cheese until light a fluffy. . .

 whip it. . .whip it good. . .whip it real good. . .

Slowly pour in 1 can sweetened condensed milk. . .whip it. . .

Squeeze 1/ 3cup lemon juice. . .do not use the vile bottled stuff. . .

I repeat: DO NOT USE THE VILE BOTTLED STUFF!!!

It is not lemony. . . It is not good. . .

Also, if you do not have one of these lovely gadgets you really need one. Ask for one for Christmas. Not the plastic version, you want the metal version. . .here is a link. . .It will change the way you view squeezing your own lemons.

Add the lemon juice and 1 tsp Vanilla to the filling. . . whip it. . .

Pour the filling into your crust.

Refrigerate for at least two hours.

Beat your children away with a wooden spoon. . . Feel guilty, then let them lick the scraper. . .

Who could resist that face?

After several hours of torture. . .suffer no more!!!

Lemony-creamcheesy-goodness. . . whipped.

Printable Recipe