Pioneer Woman at Heart

One Flourishing, Frugal and Fun Family!

One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Showing posts with label Vegetable Garden. Show all posts
Showing posts with label Vegetable Garden. Show all posts

Monday, March 11, 2024

Happy Homemaker Monday

 


(Snow!)

Our weekend went way too fast.  We actually went out for breakfast with family, had a kiddo and her boyfriend over for a late lunch, and did not do a lick of work.  It rained Saturday, and snowed Sunday.  Sunday was more of one of those days you just wanted to curl up with a good book or movie and stay home.



I also shared some of our bell pepper breakfast ideas with the kids, and by golly, I need to make these again soon.  I miss the stuffed ones for breakfast too.  Here I was telling my husband, we should take a year off from the garden and let it (and us) rest, but I miss those fresh bell peppers.  We could always hunt down a produce stand, but even people we know who have a stand, spray their garden.



Today I am joining Sandra at Diary of a Stay at Home Mom.

I'll link up when she posts.


The weather . . .

It's still cold today, but we are to warm up this week for a bit, then cool back down again.


Right now I am . . .

Sipping coffee and posting this.


Thinking and pondering . . . 


We've been discussing foods we only eat when the garden is producing fresh goodies.  I sure do miss roasted beets with onion, and rosemary and thyme from the herb garden.  I will be checking prices on organic beets in the store.  We are also missing my spiced pickled beets.  We are out of them.  


How I am feeling . . .

Tired.  We do not like the time change, and we had to "spring" forward Sunday.  It's an adjustment for sure.  On a good note, we are back to longer days and later sunsets, and in time for our spring gardening work soon.

Since I met two fitness goals earlier in the year, I have come up with two more.  

I am back to making weekly nettle tea infusions.  I have not been making them in the winter, but with the warmer days, my allergies act up, and it's great for allergies.  As a bonus, it's great for my hair and nails.


On the breakfast plate . . .

. . .to be decided on yet.


On the menu . . .

-cod, roasted asparagus and roasted rutabaga
-grill burgers with home canned condiments, sweet potato "fries"
-homemade pizza with chickpea crusts
-leftovers


On the reading pile . . .

I'm still reading this book.  I spent more time on the crocheted blanket over the weekend, as it was very cold here again.

On the TV this week . . .

Not much.  We mostly listened to music.


Looking around the house . . .

It's pretty tidy, other than a box of books to donate, and some of my leftover yarn to deal with.   I'm actually making up a plan to distribute my books in a few free little libraries.  The one free little library that I went to recently, is very full right now.  

I also started to purge the office.  It's a slower process, as I am still working on the hallway painting, and of course have regular chores, and cooking from scratch (that is time consuming). Not to mention, we all need to make sure we take time for ourselves in each day.


On the to-do list . . .

-prepare a new breakfast for the next few days


Organic hannah sweet potatoes roasted in garlic powder, roasted black beans and corn, onion, bell pepper and a bunch of spinach, topped with two eggs, and homemade cilantro sauce and green onions.  So good!


-dinner prep
-brew another nettle tea infusion
-brew a gallon of iced green tea with garden spearmint
-cut up a whole watermelon and a whole pineapple
-catch up on any laundry
-dishes
-sweep/mop any floors
-finish cleaning one bathroom

From the camera . . .


If you missed my post, READ HERE to see what I took pictures of, that is growing around here.  In the above photo, are my chives growing up in the herb garden.


What I am crocheting . . .


I'm still crocheting this large blanket (photo from last week).  My goal is to finish it before the end of March. 

Colors are, from bottom up: 
-Heather Grey
-Real Teal
-Soft White
-Claret Bordeaux (all Red Heart yarns)

I am still slowly working on an XL pot holder for us.  It is in my on-the-go bag for when we go to town or longer drives.  Once these are done, I have a few more unfinished projects.  I also have some crochet Christmas tree ornaments in a project bag.  I totally forgot about them.

Devotional, Prayers, Bible Verse . . .

No current prayer requests.

Happy Homemaker Monday  © Mar 2024 by Kristina at Pioneer Woman at Heart

Thursday, February 29, 2024

Garden Goodies in Winter

Today is the last day of February for 2024.  

Hopefully it's the last day of our winter as well.  Although, every day has been up and down weather, and yes, more snow yesterday.

  

Wednesday, February 14, 2024

Bits and Pieces



Good morning my blog world readers.  The cold weather is still lingering, to remind us that winter is not over just yet. 

Happy Valentine's Day!  Hard to believe we are at mid-February already.

Each trip upstairs, I try to pull open craft drawers, and pick anything that needs to be donated.  It feels good to get things organized again, after all these repairs/renovations.  



I'm being pretty successful at purging books.  Funny story.  I was reading a book and realized I had already read it.  I then went to flip through my book journal, and found not only did I read it, but I read two books that my Mom had given me (obviously books I had read, and gave to her).  I had read one in 2004 and the other in 2007.   Those are going to be passed on to a sibling.

I'll be doing better at rotating books out, as they come in. 


I've been busy in the kitchen, more than other work lately.  Pumpkin Oat Breakfast bake.  I love this too!  Not only does it use up that delicious frozen pumpkin puree from the garden, but it's a one bowl mix recipe.  I'll be making some more egg/sausage and cheese cups to go with it.

I also took some blueberries and strawberries out of the freezer to thaw for future dishes.  I have more butternut squash in the freezer I need to use up too.  Not sure what for yet.  

The first recipient (senior center trivia winner, who receives meals on wheels) of one of my crocheted lap afghans and jar openers this winter.  I'm so glad I can make someone happy, and comfortable.








Thursday, February 8, 2024

Spring Fever? More like Spring Teaser

 








We are having some wonderfully warmer weather, causing spring fever around here, but it is more like a "teaser" for us.  It will hang around a few days, and then return to colder weather.

The spring-like temperatures are making me yearn for the gardens again.  Half of my chickens are laying again.  Woohoo to that.  

I'm also growing sprouts for a "spring" weather treat for the chickens.  They will be tickled pink when they are ready.

I was just reading about how lettuce will thrive better, if you plant it with your chives.  Have any of my garden growing blogger friends done this?

My chives are in my herb garden, so I am hesitant to plant anything but herbs in the same area, so I don't bring in any bugs/worms that may be attracted to it.  I once planted Swiss chard in my herb garden, and it grew wonderfully (without any additional insect issues).

The idea of trying this method, with the lettuce, is intriguing.  One, the lettuce would be closer to the house, making salads quicker to make, and two, if it is true then we'd have more in abundance.  I'm reading that the chives actually keep the bugs away from the lettuce.  

Spring Fever?  More like Spring Teaser  © Feb 2024 by Kristina at Pioneer Woman at Heart

Thursday, January 4, 2024

Honey Roasted Cashews ~ Oven Baked Frozen Garden Green Beans ~ Gingersnap Pear Pie (old post link)

 




Winner recipe!  New recipe tried!

I had just enough cashews to use up, and the oven was already on, so.....

Of course I used my homemade garlic powder in this recipe.

Perfect for a chacturie board for any occasion.
Delicious as a snack.
The recipe is free online with The Southern Lady Cooks.

A bit sticky for a travel snack, but pack it up and enjoy it at your accommodations with cheese/crackers and a bottle of wine.

It would make a nice gift too, along with some other creatively made food items, a bottle of wine, or specialty cheese/crackers.  The ideas are pretty endless.




I've been experimenting with our frozen garden green beans.  I recently just tossed a bag full (maybe 3 cups) into an 8 x 8 baking dish, added 1/2 tsp. homemade garlic powder, and drizzled it with some organic olive oil.  Gave them a toss with some tongs, and baked them at 400° for 30 minutes.  I then sprinkled some parmesan cheese on top of them.  Oh my gosh!  Delicious, and so easy for a winter side dish.  

I had a blog follower interested in the ginger pie, so I went on a search and found it.  We did not get pears from our trees last year.  The proper name for the pie is Gingersnap Pear Pie.  Gosh, I haven't made this in many years.  I have frozen the pears for this pie before, and it still turned out delicious.

(photo from November 2017)

Here is the post for the pie:  Gingersnap Pear Pie


Honey Roasted Cashews ~ Oven Baked Frozen Garden Green Beans ~ Gingersnap Pear Pie (old post link) © Jan 2024 by Kristina at Pioneer Woman at Heart


Wednesday, January 3, 2024

Kitchen-ness

 I picked up some local orchard apples, so I baked us an apple pie.  Not the healthiest way to start the new year, but I did.

I freeze my pie crust crumbles, so all I have to do is add the ice water and roll the dough (recipe is online with King Flour's website).

The recipe is from a very old book of mine - Farm Journal's Complete Pie Book, printed in 1965.  I haven't bake an apple pie in a long, long time.  I used to can apple pie filling when all the kids still lived here.  The pie was not a pretty thing, but tasted okay.  I have only baked Dutch apple pies if I remember correctly.  I will bake it again, but not too soon, and tweak the recipe. 

I also realized, I only have one pie cookbook on my homesteading bookshelf.  Do you have a favorite pie recipe book that you use?  Do you have a good old fashioned apple pie recipe?



I have gotten tired of breakfast sausage and bacon lately, so I switched things up, dug into the freezer, and baked us a breakfast pie. I tossed this together with eggs, Canadian bacon, mushrooms, and a few more ingredients.  There are no potatoes in this, so it's healthy, and we won't be eating it for 3 days, like our scramble breakfast.  We are due for some greens on our breakfast soon too.

As you can see, the news around here is a bit boring.  The rain left us, but the colder air is with us.  

It doesn't look like much, but I finally got around to using some thawed spaghetti squash.  If you follow my blog, I roasted all of our garden spaghetti squash and froze it.  I tested it out with a combination of healthy ingredients.  I call it chicken spaghetti.

What's in it?  When it's sort of like the recipes I found online for using an instant pot (don't have one), but I baked it in the oven.  If you google for recipes, you will find many recipes to give you ideas.

I cooked the chicken the day prior in my crock pot, and shredded it.  I thawed 4 cups of frozen spaghetti squash, added tomatoes, cooked onion and garlic, seasoned it all, added some sliced bunching onions from the herb garden, tossed in some cheeses and baked it.  

It turned out very good, although, we both were him-hawing on adding some flavor to it.  Maybe some jalapenos, possibly some "fire powder" or even homemade taco or fajita seasoning.   I may add some black olives too next time.

I have written it all down, to also tweak, but we are very happy with the thawed spaghetti squash in this vs. pasta.  I am also happy with the thawed spaghetti squash.  I didn't have a lot of liquid in it, as I drained it prior to freezing it.  Overall, happy I froze it the spaghetti squash.


Kitchen-ness © Jan 2024 by Kristina at Pioneer Woman at Heart

Friday, December 22, 2023

Crockpot Creamed Corn

 



A winner in the "tried new" recipe category.  So good!  The only ingredient I did not add, was the red bell pepper, because I didn't have any in the freezer at the time.  I will be adding it and making this again.  A keeper recipe.

The recipe is online at The Southern Lady Cooks - Slow Cooker Creamed Corn.

If you freeze your corn off the cob with butter, you can use that and add less butter too.  I save bacon grease, so I used that, and already had some bacon cooked that was leftover from another meal.  The sugar could be left out too.  I mean, it's only 2 Tbsp, but we freeze our corn with butter and sugar so I can leave it out.

A win-win recipe if you freeze your corn off the cob, and freeze your garden bell peppers.  Saving your bacon grease is always a frugal tip I share often.

Sharing for those looking for a new side dish for your own meals, or for potluck meals.  I've tried other variations in the past, and we really like this one.

I like to try new recipes exactly according to instructions, and ingredients.  Next time I will swap the corn starch with arrowroot powder and see if it makes a difference in consistency or flavor.  I do by organic corn starch, but for us arrowroot would be a healthier option.

Tip:  We cook up an entire package of bacon, and save half for a second meal or use it in another recipe.


Enjoy!




Saturday, December 9, 2023

No Root Cellar? No Basement? Have lots of Spaghetti Squash?

 I've been freezing our spaghetti squash.  I do not have a root cellar, or basement, and the garage is not ideal for storage. 

I had one more on the counter too.  I always tell myself not to plant so many, but here they are again.  I had one more on another counter.





Day 1:  I roasted 4 spaghetti squash in my largest pan.  I cut them across and not length-wise, so I could fit more in my pan.

Day 2: 

I used the jar lifter hack to fill my freezer bags.





I have never frozen baked spaghetti squash, so I had to do some reading on this.  Everything I read, said to let the baked squash sit in a strainer (in a bowl), in the refrigerator over night.

I did that, and then bagged it for the freezer. 

1 pound spaghetti squash = 1 1/4 cup cooked strands.  I'm using this method to mark the bags going into the freezer.  It's a first time doing this, so I am hoping for good results when thawed.


TIP:  I had no idea this worked, but there is a YouTube video on sealing freezer bags with a method to remove the air, without a seal/store system.  Or vacuum (I am out of my bags for my vacuum).

You fill a tub or pot with water, large enough to dip your freeze bag into it.  Seal the bag up to a corner, and dip the bag into the water.  The water pushed the air out, and as you get the bag dipped down to a corner, close the rest of the seal.

The only downside, is you now have to dry off your bag before placing in the freezer.  Also, it did not work as well for the squash.  The straw method to remove air worked better in this case, but the heavier your food is the better the water dip method works (for example for meat).

Video to watch is here:  https://www.youtube.com/watch?v=XrZPLF0ezw8


Saturday, November 11, 2023

Homemade Garlic Powder

 


The tool on the left is used for removing the garlic skins.  you place the garlic inside the tube and roll it with your hand.  The tool on the right is used to slice the garlic.






You put the top piece of the slicer back on top and twist the bottom as you press down the top. I have learned to not over fill this, making it much easier.

I know this is a repeat post, and I do make it yearly most garden seasons.  If you have never made garlic powder you can click on my post below on how I make it, after the garlic is dehydrated.  

My very first years making garlic powder, I would hand peel, and hand slice.  




Tips:
-Use latex gloves.

-Rinse all the tools/knife if you are not going to do dishes right away.  Garlic dries rock hard, making washing things difficult.

-I only have 4 mats for my dehydrator, so I use parchment paper some times, so that I don't lose the very small bits of the garlic.  I do recommend parchment paper over simply using your trays.  It is much easier to un-stick the garlic from the paper, push it to the center, and fold the paper in half to slide it into your grinder.  It makes way less mess, and clean up much easier.




-Save your garlic skins to make broth or flavor other dishes.  Store the skins in a freezer bag.




Tuesday, October 31, 2023

Pie Pumpkins Done~ Pumpkin Waffles










 I have roasted and preserved all of our garden pie pumpkins now.  I saved some puree for baking/cooking.  I typically freeze the puree in containers, but I ran out of them, so I froze the rest in ziploc bags, and froze them flat on a baking sheet to save space, and store more easily.

New recipe tried - White Bean Turkey Pumpkin Chili (SkinnyTaste online).  There are no tomatoes in this chili.  We found this to lack flavor, so I added more chili pepper and some diced jalapenos.  

I have also saved some fresh puree for making pumpkin waffles.  There may be some cookies, muffins or other baked this coming week.

Tip:  Did you know you can use pumpkin in place of eggs, butter and oil, depending on what you are making?  There is a good article about it HERE.  I am thinking of trying the Pumpkin Alfredo recipe shared on that article.