Coffee and a Day of No Weeding ~ Dehydrating Miner's Lettuce

Thursday evening, to honor my hard work in the garden, Hubby surprised me by not working overtime.  He took me on a ride on the Harley, ate at our favorite steak house (which has special motorcycle parking), and ended the evening with adult beverages on the porch.

Friday I piddle-dinked around, sucked down coffee, moaned and groaned, complained, let out heavy sighs, wished I drank the beer and not the Crown Royal the night before, and contemplated.  I won.  Even though we have weeds to pull, I decided I didn't want to poke my eye out bending over the 4 foot grass and weeding the sweet potatoes.  Hubby volunteered to weed wack it down to where I could easily see the roots, so I took the day off, in hopes for rain.    There was a 50% chance of rain at 10am, and that motivated my decision (although I'm out there at 7am and done by 10am). By the way, the rain arrived, and may arrive again today.

Oh, I had inside work to do, like make a batch of turkey-zucchini meatballs (recipe to come soon) and get them in the freezer.  

I placed an order to restock my dry beans, brazil nuts and other organic items I cannot buy in stores.  Of course, right after I placed the order, I remember one item I forgot.

I had carpets to clean and spot clean, and books to dust and get back on the book shelf.  I have a HUGE load of stuff to take to the thrift store, and lapghans to crochet (for sale).  I now have 4 lapghans on my hook. Yes 4.  I'm a crazy crochet lady lately.  

Why 4?  Well, when I start them, they are just perfect in hot weather on the porch, but when I get about 1/4 of them done, they become indoor projects, with good ol' air conditioning, and a good movie to watch.

We've been visiting our 19 year's place of business, where she just became the Assistant Manager (movie rental business).  We are so proud of her. Although this business is highly unlikely to stay open much longer, she'll have this experience on her resume and higher pay.


Miner's Lettuce was new to the homestead this year.  In looking to winter food stock and preparedness, I decided to dehydrate some of it.

I am grinding up into a powder.  I will be adding it to my breakfast smoothies (or lunch), to soups, stews, eggs, pasta, and what ever else comes to mind.  

Storing Sweet Potatoes without a Root Cellar/Basement

I have found several ways to store up my sweet potatoes this winter.  Aside from the potato bin indoors, and the burlap bags in another cool/dark room, I am stocking them up in other recipes.

Ginger-Brown Sugar Sweet Potato Butter.

This is a Better Homes and Gardens canning recipe, but it is not boil canned. It goes in the freezer.  Recipe is not online, but is in their magazine (Canning, preserving, freezing and drying) and book I believe.

Frozen Mashed Sweet Potatoes.  I had been told by so many people "you can't freeze potatoes."  I beg to differ.  You can, but you bake and mash them first.  I add nothing to them.

I have been very successful with this process (this works well with white potatoes as well).  I bake the sweet potatoes, mash them, and freeze them on a baking sheet in 1/2 cup servings.  I take them out, and place them in container or freezer bags and simply heat in the oven when needed for meals.  I used foil the last time to line my sheets and the foil stuck to the potatoes.  I used parchment paper this year, and it worked perfect.

Aside from enjoying these with a meal, I can also thaw them to use for sweet potato breads, muffins, and even brownies.

Also, freeze the white mashed potatoes (or red), in 1/2 cup servings.  I utilize this for making rolls too vs. using "potato flakes" in the recipe I use.

You can always dehydrate sweet potatoes as well.  This will be my first year and test tasting them this way.  I have dehydrated (and canned) white potatoes in the past, but the texture after dehydrating is not the best tasting.

And for the first time, I will wrap a few up in newspaper and attempt at growing my own slips without a root cellar/basement.  I'll be storing them in the refrigerator or in a burlap bag of their own.   According to my research, the larger the sweet potato, the longer it will keep in a cool/dark location.


As for storing white/red potatoes?  Canning (pressure canning) has been the best option for me, along with freezing them mashed in single servings.  The taste is much better than dehydrating. 

You can pressure can sweet potatoes too, but I have yet to purchase a pressure canner. I borrowed one to can the white potatoes (to give it a try and check out one of the brands).

You can read my post on our experience canning the white potatoes: here.

Weeds are Winning....

.... and I am Not Worried

For once. 

Priorities.  

Food wins.   I put more beets and zucchini in the freezer, and more beet greens.  I believe I am up to 40 servings of beets right now.  I may pickle some.  I haven't decided yet.

I do not like to mess with browning meatballs on the stove top, so I went in search for one online that is baked (and for the sole purpose to use up zucchini).

We love lots of zucchini right now, and so far I haven't had the need to give any away.  I still need to freeze more in the shredded form, and slices.

Back to the meatballs....

Random Tidbits

If you are wondering how my "to-do" list is going....slow.  I can't seem to get a job completely done.  I need more patience when it comes to painting.  The taping part is so much work.  I need to talk myself through it, and not roll my eyes so much.  Even the kids are avoiding it like a plague. 

If you are wondering if I've been able to take a tea break at 2pm, I have.  If you are wondering if I have been stealing away at 4pm for an hour to myself?  Ha, yeah.  That's not happening.  I think the change of weather, and longer, brighter nights are keeping me from curling up with crochet.  The 4 o'clock hidey hole, was mainly to stock up for the Farmer's market, but that's been difficult to do.

We just went from warm/rainy weather back to snow and cold.  It's nothing but a few flurries.

I whipped up a bowl of slaw.  Organic cabbages went on sale.  This tasted so good since we haven't had cabbage for a while.

Shopping Day ~ Black Bean and Corn Salsa

Saturday was a big shopping day.  We hit four stores to restock dog food, salt for the softener tank, organic meats, and so forth.  We had to make one stop for a new printer too.  We had the trunk filled, our stomachs were empty and screaming for dinner.

Thankfully, before we left, I filled the crock pot.  It's my healthier version of Pasta e Fagoli.  I make this with whatever I have, and it always tastes good.  Some years I use tomato sauce and paste, with extra broth, but this time I used some tomato basil soup and paste.  The combination was delicious.  I just had to boil the penne noodles and add them when I got home.

Random Tidbits ~ New Recipe ~ Tip

 Beautiful sunrise. Although we ended up with cloud cover the remainder of the day.

Grab a cup of java or tea today.  It's a long post.

Kitchen-ness ~ Dogs

Here is what has been cookin' up this week (and last):

Banana, strawberry, blueberry bread.  I used Giada's recipe for banana-blueberry bread, but left out one banana and added a cup of chopped frozen strawberries.  It turned out very moist, and delicious.  It was a much welcomed, "after school" snack.

What's Cookin'?

Strawberry Chocolate chip muffins.  These were so delicious.  I sort of made it up.  To save on the organic milk budget, I used powdered milk, then tossed in some leftover mini-chocolate chips.  The family loved these for breakfast or snack.  It uses canola oil, so here is where my canned applesauce comes in handy to stretch that budget too.  Organic oil is not cheap either.

Stocking up was so worth it!

I had so many people tell me to "take a break" and "is it really worth the work?" while I was putting up my 530# tomato season last summer.  Honestly, I see that I didn't stock up enough green peppers (diced), nor onions, but we learn each year too.  I need to freeze more homegrown asparagus too.  I really miss it this time of year.

Was the work worth it?  

Absolutely.

The weather is terrible today - ice, slush, high wind and snow on the way....who wants to go out to the store in this weather (unless you have to go to work of course).
 
Dinner prep from yesterday - pulled homemade noodles from the freezer.  I also pulled some chicken, a jar of home canned BBQ sauce, some potatoes and some frozen green beans.  All the work for the real food was worth it.

I would have loved to make a beef and noodle dinner, but these vegetarians in my home had me thinking of something else.

I made a mushroom sauce with leftover cream cheese and sour cream with the noodles, made mashed potatoes, and then put the chicken in the "crocky" with the BBQ sauce.  This made every one happy.  By the way, this last recipe I used for canning BBQ sauce is a keeper.  Best flavor yet!

De-Program? Ha!

I brought in another 21.11# of tomatoes on Thursday.  Our whopping tomato tally reached 304.33# (so far this season).

I didn't have enough to can a 1/2 batch of tomato sauce, so I decided to use a portion of them to try that new BBQ sauce I wanted to try. The recipe is from Better Homes and Garden's and they have the recipe online.  

The trick I have been using to check the reduction amount, is to first measure with the handle of a wooden spoon.  I tie on a twist tie, and wipe it clean.  Each time I measure I can quickly see where I am in the process.  By the way, this recipe tastes so much better than Ball's recipe I canned two years ago.  We love it.  Next batch will be a double batch.
 
In between all that, I got greens in the freezer, but I'm falling behind.  The yellow straight neck squash is piling up.  The cauliflower is just now producing as well.  The swiss chard is going bananas, and I cannot squeeze more time into my day.  The fall prep list is growing.  It's growing so fast, it's burying the big "to-do" list. 

Blueberry Bourbon Barbecue Sauce

I've been cooking with booze (again).  This time it's with blueberries.  When Hubby whisked me off to Kentucky, we visited a restaurant that had the best steaks.  They also served salmon with blueberry bourbon barbecue sauce.  It was delicious.  

I had to try making it myself.  

I thought it would be best to measure all my ingredients prior to starting.  Jalapenos were from my garden, and boy are they hot this year.

Mac n' Cheese with Homemade Condensed Cheddar Cheese Soup ~ Snow Return-eth

We are still messing around with baked macaroni and cheese recipes.   This one was required canned condensed cheddar soup, so I made some from scratch.

The recipe I used was pretty simple.  It does not contain chopped onion, or breaded topping (which I prefer), and it was very creamy.  Hubby is stuck on a very old recipe that my Mom gave me using (gulp) Velveeta.  I keep trying to tell him it's not food, so this recipe may be the one to convince him to ditch the bad so-called cheese.  We'll do the reheat test today and see if it reheats creamy.  It tasted much, much better than the crock pot recipe I make using ricotta.  You could play around with other cheeses with this recipe too.  I may be typing it up to share.

Zippy Carrots ~ Tidbits

I've been flipping trough the new recipes and picking out ones I have ingredients on hand for.  The next to try was a side dish - Zippy Carrots.

I you freeze carrots and green bell peppers, grow garlic, can ketchup, make your own butter, you'll like this "from storage" side dish. 

I'll admit, plain carrots are boring anyway. I used all organic ingredients.

Random Tidbits

My hens were treated with a tray of over ripe fruit.  I'll be honest, I have never fed citrus to my hens and rooster.  Those scraps always went to the goats.

I wasn't sure if they would be interested, but they ate the entire tray.   I repurposed a tray used to bake a giant coolie with.  Cleaning has it's advantage.

They absolutely love rotten bananas.  So if I don't feel like whipping up banana muffins or bread it goes to them.

Update on the Frozen Mashed White Potatoes

Quite pleased with the results of the frozen mashed sweet potatoes, we pulled some frozen mashed white potatoes from the freezer recently as well.  I froze these in 1 cup portions as well.  Our grocer only sells organic white so that's what I froze, but if they start selling organic red skin potatoes, I'll use them as well.  And if you are new to reading my blog, our garden was flooded out, so I had very little harvest, hence the buying of potatoes in 2015.

The results?

Tahini Update ~ Homemade Wheat Thins

I let my homemade tahini sit about 9 days before using it to make hummus.  The oil did not separate.   It was also darker and smelled better than the jar of tahini from the store.

I should have taken another photo comparing the color of each, and it stayed softer too.  The jar of tahini from the store separates quickly and is difficult to stir again.

Spicy Corn and Sweet Potato Chowder

As promised, I am posting today the review on a recipe. I used organic ingredients, or home grown from the freezer, and home grown oregano.


Here is the recipe: 

Freezing Mashed Sweet Potatoes

The grocer had organic sweet potatoes in stock, so I took advantage and brought some home.  I'm freezing them for winter meals.

Yesterday, I baked several, then allowed them to cool completely.   I added a bit of water and organic broth to the pan.  I pierced each sweet potato a few times before placing in the covered pan.

Freezing Mashed Potatoes

Our grocer sometimes sells organic russet or red potatoes.  This week they has russet on sale for $1.99/3 lb. bag.

Although the grocer gal checking me out, insisted that staff on the TV show The Chew,  verified freezing mashed potatoes was not worth it (nor freezing any potato in any form).  I am doing it anyway, and hope they are wrong.

Our home grown supply has dwindled to about nothing, so this is my last resort to stock up potatoes.  Other than dehydrating, which I know works.

Baked Onion Rings ~ Freezing Onion Soup ~ Onion Powder ~ Freezing Caramelized and Raw Onions

Just one simple vegetable from the garden can bring us a lot of help over winter.  I am making the most of what little we got this year.