I pulled 2 nice sized heads of cauliflower and 2 head of home grown cabbage. For the first time, I canned a slaw recipe, using every vegetable ingredient from the garden. The boiled syrup was the only thing I had to buy ingredients for. This was a simple recipe we can't wait to taste it. Here is the recipe: Canned Slaw
The cauliflower was used for dinner. We tried a pizza crust recipe I found on-line.
It was soooooooooooo good, that my hubby took a small slice and drove it 5 miles or so to his nephew's house to share. It's a wonderfully tasting, healthier, and low carb pizza. Yum! I topped ours with garden veggies and cooked organic chicken pieces. We will be growing more cauliflower next year. This is one vegetable that we have not been eating enough of. Again, you have to try this recipe. The person who created this recipe should be on Food Network.
We used eggs from our own chickens, and oregano from my herb garden. I need to plant more parsley to dry next year.
3 comments:
Your slaw and your pizza both look great!
So with the canned slaw is the texture "cooked" more or is it still crisp? I'm afraid the texture would be limp, or not?
I added my veggies to the syrup after I boiled it, instead of adding to the syrup while it boiled. It helped keep it from turning to mush.
Post a Comment