Well it’s that time of year again when we head to the local farm stand and buy up approx. 20 acorn squash to freeze. I cut each acorn squash in half, remove the seeds, place on a cookie sheet (8 halves fit on mine) and bake for 1 hour at 375 degrees or until skins are loose and squash inside is tender. I used to brush with butter while cooking but that gets pretty messy. Once the squash is cooled down enough to handle I scoop it out into freezer bags (1- 1-1/2 cups in each), press out air, seal, date, and place into the freezer flat. Reheat a portion or two on the stove top when ready to eat, add a bit of butter and pepper, and enjoy! While at the farm stand we bought some of the last of the heirloom tomatoes to be found. After eating them I made a promise to myself to never buy grocery store tomatoes ever again. From now on heirloom tomatoes only. I found a great site online that will ship me some heirloom tomato plants come springtime- here.
We also bought some apples, new potatoes and sauerkraut and I fixed my husband a meal of baked apples, new potatoes, sauerkraut and local organic pork sausage. Great fall food!
Compost scraps from a broasted chicken dinner made a colorful photo. I’ve also put up 14 bags, with 2 cups each, of shredded zucchini- so zucchini bread, zucchini fritters, and zucchini pancakes are in our future.
Until next time–Happy Fall!
Every summer, usually around August, my husband and I head for Door County WI. This year was no exception and we arrived during cherry picking season. Between the Cherry Cobblers and Cherry Crunch, I thought for sure I wouldn’t need another cherry dessert. That was until a friend of ours suggested Cherry Clafouti. Here is the recipe I used this past week- Cherry Clafoutis
I used our stand blender and found this recipe to be quite easy and the results–fabulous! Enjoy!
One freezer bag of sauce, which will be good for two meals of pasta, took 13 medium sized regular tomatoes (not Roma). Time needed to put up seven freezer bags, which equals 14 meals for us, took me just under 2 hours of time. The great thing about making your own pasta sauce is that you can put into it whatever pleases you. I cannot eat store bought pasta sauce because they contain onions and garlic. Everything in this world seems to be seasoned with onions and garlic and both upset my G.I. system. No idea why? So having gotten frustrated with not being able to eat pasta and sauce, I decided to start regularly making my own. I bought 62 tomatoes for $12.00 and I washed and cored them, and then I placed them in boiled water and slipped the skins off of them. I then cut them up and tried to remove as many of the seeds as possible. Then I put them all in a big pot and added homegrown oregano, rosemary, and thyme-that was dried and crushed, salt and pepper, three tablespoons of good olive oil and cooked for 1 hour and ten minutes. I cooled the pot down once cooking was done in a large bowl of ice, then I put 16 oz of sauce in seven freezer bags, sealed, dated, and placed flat in our freezer.
It’s Apple Season–hello September!
Apple, cabbage and squash season around these parts. And lots and lots of Roma tomatoes. This next week’s prep list will include canning tomato sauce, freezing spaghetti sauce and at least a dozen frozen bags of homemade applesauce. I will definitely post pictures and share my recipes. Until then have a lovely Labor Day weekend.