Pioneer Woman at Heart

The rain brought us more bell peppers, and Anaheim peppers.  I picked these in my pajamas. I wanted to use some for breakfast.  More rain is in the forecast, with heavy downfalls predicted.  Possibly rain for the next three days.  Tomato plants are starting to die off, but we still have some tomatoes.  It's iffy on how many tomatoes we'll still get or how long they will last thru this rainy weekend. Goldenrod was harvested, and more calendula.  What am I making?  Goldenrod tincture, drying goldenrod for tea, drying calendula for infusing in oil, and drying some for tea or for making eye compresses.  I also started a sage tincture.   One bloom from the new Pacific Beauty Calendula I planted.  The others have not yet bloomed.  I planted several types this year, not only for medicinal reasons, but to add beauty to the flower beds as well. Believe it or not, we finally made fresh salsa.  We just got three more jalapenos from o...

  Instead of roasting the most recent picking of Anaheim peppers (and it was a rather large harvest), I decided to simply dice and freeze the same way I freeze bell peppers. I am not the only one who bought bell pepper plants from a reputable green house this season, and ended up with something completely different.  I have spoken to more people who ended up with banana peppers or other peppers instead of bell peppers.  I'm starting to wonder if these green houses get their seeds from the same sources.   Either way, I am taking advantage of these surprise Anaheim peppers.  I also cooked dinner for the first time in a several weeks (yep, Hubby did the grilling etc. or we ate sandwiches) of canning.  It felt great to get a good few days of a break, get the kitchen back in order, and take a breath.  Not to mention wash the laundry, sweep and mop floors, and pay bills. I made a crockpot pumpkin chili.  Sounds complicated or not very tasty, but it...

  We have been getting a lot of rain, thunderstorms, and even a very close to us tornado warning.  The last storm took down several of our tomato plants. You know that saying "if life gives you lemons...?" Well, life gave us mislabeled red bell peppers, and we ended up with Anaheim peppers.  Literally. In July of last year, I made homemade chili peppers from our home grown Anaheim peppers, and they were delicious.  They are very easy to make too. I made them again, but this time we are freezing them.  I just used my muffin pan to freeze 2 oz. portions, and then popped them out of the muffin paper (used parchment for this batch), and then placed them all in a freezer bag until I use them for meals. Did you know that when you drain a purchased  4 oz. can of diced chili beans, you end up with about 2.5 ounces of actual diced chili peppers? I just open my freezer bag of pre-frozen, 2 oz. chili peppers, thaw them, and add them to any meal I am wanting to use th...

  Yes, you can buy cans of chili peppers for about $.70 and up, but there is nothing better than homemade diced chili peppers.  A small 4 oz. can of organic diced chili peppers are costing about $2.19 a can in our area now. I have had this on my "try it" list since last garden season, and had intentions of canning them.  I am "on the fence" with canning them for now.  I'll explain. How I made our chili peppers - picked larger fresh Anaheim peppers from the garden.  Washed them, dried them, cut off stems, sliced them in half lengthwise, and cleaned out the ribs and seeds. I placed them all cut side down on a parchment paper lined baking dish, and roasted them in a pre-heated oven at 450°F.  I, however, decided to reduce the heat to 400 before placing the baking sheet in the oven.  I roasted my peppers for about 20 minutes, until the skins were bubbly (watch them so they do not burn).  These smelled fantastic right out of the oven! I removed them fr...