Weather Heats Up ~ Hot Peppers ~ Eggs ~ Boiled Eggs

 It is tough getting the day started this week.  The cooler weather, just screams "sit, sip and enjoy the morning while you can" and then I delay the day ha ha ha!  It's worth it, as we are heating up now to the 80's again.  

I picked all of the hot peppers that were on the plants.  I don't think we'll get  anything more, as this could be the very last warm fall week we have this season.  There were zero Anaheim  peppers, two baby hot banana, no serrano, and just these jalapenos.  Not enough to can hot pepper jelly this year.  I could buy extra from a farm stand, but I decided not this year.  I will freeze these remaining jalapenos, and keep a few for cooking this week and next.

If you read yesterday's post, I forgot to pack my husband's breakfast for the day (2-day's prep in photo).  I decided to use up some of the smaller eggs, from the newer laying hens, and scramble them.  I added them to his breakfast (and mine).

I put some of the larger eggs in the fridge a few weeks back, and got those out to boil.  There are people who raise layers, and still do not think they can boil their own eggs.  You can, but you have to let them sit a week or two (in the fridge) before boiling, or they will not peel for you.  Also, I put the saved eggs out on the counter to come to room temperature before boiling them.  I do not add anything to the water.  If you want a boiled egg, and only have fresh eggs, you can poach your egg for the same taste.

I add enough water to cover the eggs about 1 inch before I set the pot to boil.

They boiled up perfectly, and I used some for egg salad, and save some for slicing on sandwiched or for snacking.  I sometimes like a few boiled eggs for a quick breakfast.  The chickens are earning their keep.

Happy Homemaker Monday

 I finally got a chance to join this again.  The tomatoes were exhausting this year, but we are thankful to have them.

The tomato plants have all been yanked, and are done for the season.  That was a big job.  The yellow squash and the zucchini plants have been yanked.

(that's just the zucchini plants)

The plants were huge this year.  I had not had time to pull the plants earlier, and it appears that the bees cross pollinated the zucchini with the yellow squash plants.  I am still getting some nice yellow squash, but some plants are like in the photo above.  Either way, they are out now.  I'm trying to leave the acorn squash, spaghetti squash, and pie pumpkins in as long as I can. 

We got more work done on "Chicken Castle" or otherwise known as the Hilton Hen House.  We still need to frame in the door (woohoo for a regular walk-in door for me), build the door,  frame in the windows (yay for ventilation on hot summer days), then side it and roof it.  After that we will build the run.  We are far from done, but making progress again.  We reached out help, but they never called us back.

The weekend was cold!  Our nights were in the lower 40's here.  It was a perfect time to dehydrate Goldenrod.  It's been preserved and stored for winter.  Dehydrating may happen a few days this week.  It all depends on the weather.

Today I am joining Sandra at Diary of a Stay at Home Mom.  It's been a while since I've done this, but like I said, I canned two weeks straight when the paste tomatoes were harvested.

I will link up when she posts.

The weather . . .

Woke up to a chilly 54°F, with high's in the 70's, but will heat up to the 80's mid-week.  

As I look outside my window. . .

It's pitch dark out right now, but I see some schools are delayed due to fog.

Right now I am . . .

Posting this, so I can go do my exercise for the morning.  

Thinking and pondering . . .

We are working on a plan for the garden next year.  We need to get at least one raised bed built for fall garlic (new plan and hope is works).

I have a small ornamental apple tree in the front of the property.  I am thinking I will dig it and move it, so in the spring I can add a plum tree to the homestead in the same location the apple tree was. 

Listening to . . .

Work out music first, then Country music

How I am feeling . . .

Pretty good now that things are slowing down in the canning department here.  I am getting used to my exercise routine, and my husband's health is doing better than ever right now.  We will have actual numbers in about 3 months, so I am hoping for a really good doctor check up for him.

On the breakfast plate . . .

-Einkorn pancakes with blueberries, sausage patties

-next will be crockpot steel cut oats with our apples

On the lunch plate . . .

-chicken salad on a Swedish bread cracker, apple with peanut butter dip (Greek plain yogurt mixed with sugar free all peanut, peanut butter)

On the dinner plate . . .

-Sheet pan chicken sausage dinner with carrots and rutabaga

What I am wearing . . .

Still in jammies, sipping coffee at the moment

On the reading pile . . .

Mostly recipe books.

On the TV . . .

Movies on YouTube lately

On the menu . . .

-Southwest Chicken Quinoa bowls
-Try a new slaw recipe for a side this week
-Try a new broccoli/fruit salad this week or next
-grill burgers, topped, no bun, with one of the above sides

Looking around the house . . .

-I need to fold down a large table I brought inside for tomato season.
-I have yarn on a shelf that needs put back in storage
-I have a bunch of scrap yarn in my bedroom that needs put back in storage
-one kitchen counter is covered with stuff that piled up during busy canning season.  Something always suffers, right?

To-do list . . .

-dishes
-laundry
-sweep and mop all floors
-make a breakfast for the next few days

-mail a check to secure a craft show this coming Christmas Holiday (updates on that later)

For the week:

-can applesauce with our own apples

-can hot pepper jelly if I have enough hot peppers

-boil eggs for snacking, salads, and egg salad

-clean camper, wash down cupboards, clean out things, sweep and mop etc.

-start working on the floor in the upstairs spare bedroom (I want this done before the weather turns too cold), if I can actually remember to put "funnel" on my shopping list and buy one.

-make and freeze meatballs (I use oats in place of bread crumbs)

-clean bathrooms top to bottom - Monday, toilets scrubbed, Tuesday, sinks and mirrors, Wed, dust, sweep and mop floors, wash rugs

-check emails (there I wrote it down, so it better happen ha ha!)

Devotional, verse, thoughts, prayers . . .

In regards to the prayer requests for our friend's daughter (brain bleed), she is off the ventilator, and making some movement, but not talking.  Thank you all!  I will try and get updates here as I get them.

Table Talk and Questions (one a serious one about bee keepers keeping bees on your property) ~ Goldenrod

 

This was not all in one day.  I do have a question at the end of this post today.  Actually two questions after someone stopped at our place yesterday evening.

I made the breakfast bell peppers again this week.  I used up spinach and bacon, that we had leftover from our camping trip.  The top pieces of the bell peppers were saved for another meal.

Roasted the first of our spaghetti squash for a chicken dinner casserole.  I saved some seeds, but gave the rest to the chickens.  It was not worth my oven time, to roast the last 1/4 cup or so of seeds.

I roasted a second spaghetti squash to make this dish.  We love it.  It is a meatless dish, but pretty good, and easy to make when you still have tomatoes.  I have also used cherry or grape tomatoes from the garden in the past. 

Not only is it delicious, it's very self sufficient.  You can grow everything for this (aside for the black olives), and you can make your own feta.

 The recipe is simply "Spaghetti Squash" recipe online with Allrecipes.

Due to my husband's long work hours in the spring, we did not get our raised beds built, so no greens were planted.  I am relying on what I can find locally.  I froze some kale and spinach this week.

Sage made it to the dehydrator.  I use a lot of it for homemade sausage.

Question:  Has anyone here made "breakfast" mushrooms?  I am re-thinking our breakfast, and would like to add mushrooms as a side when I make eggs or scrambled eggs.  I know they can be added to an omelet or casserole, but I'm considering it as a breakfast side.

My other question is a serious question.  We were sitting on the front porch last night.  My husband was making calls on his cell, and I was knitting.  A van pulls in, and a guy walks up to the porch.  He says he has a farm slightly north (maybe 20-25 minutes), and is a bee keeper.  He asked if he could bring 50 units (forgot what he said they are called) to put out back on our property, because we have a lot of goldenrod right now, and his bees are not doing well.  He proceeds later to say he has issues with his bees having mites, and if the bees are in the back corner of the property, we would not know they were even there.  He also told us that the government will only allow bee keepers to treat their bees with specific chemicals.

I'm hesitant on this, so I'd like your opinions on this.  He has to be able to drive them to where they will sit.  Also, he said he'd exchange a gallon of honey if we agree, but not until next year. 

We looked his farm up. He is legit.  He used to raise a bunch of meat birds and chickens, but has turned bee keeper now.

Getting some honey would be great, but I am on the fence with someone coming onto our property with his property, that we do not know.   What about these bees with mites and being treated with chemicals we know nothing about?  

 What if deer trample the bee hive boxes?  Or something happens otherwise out of our control?  Or am over thinking this?

I would appreciate all of your input, especially if you keep bees.

Sorry for the long post today.  Speaking of goldenrod, we have an abundance of it.  Do you dehydrate it?  What do you use it for other than tea?  I have wanted to put some up over the years, but it always seems something else needs done.

Hot Peppers, Garden Updates, and other Tidbits ~ Released from Kitchen Captivity

 

I've gotten most of the jalapenos sliced and frozen for the winter/spring season.  I used a few to make another batch of fresh salsa as well.  There are a few more hot peppers to pick yet.

I canned one batch of hot pepper relish, using up the hot banana peppers, two bell peppers and some jalapenos.  I am not getting enough hot banana peppers to make it twice.  I'm okay with that.

We are still enjoying our slicer tomatoes for meals like tacos, breakfast side dish, topped on burgers, or in other meals.  

I will do a re-check on our hot pepper jelly, but I honestly don't feel I will get enough hot peppers over all to can any this season.  The evenings are dipping to the 40's here, so unless we heat up again, the plants won't last much longer. 

We never did get any fall planting done.  Life can throw a wrench in your plans once in a while.

We hope to get back to the chicken coop this week, during evenings.  It's on the top of the list right now.  The floor in the old coop is about to give way.  I had to crawl inside to fetch an egg, that one of the littles laid on the floor of the coop.  The floor is not in good shape right now.

My husband has been battling ear pain, but twice at the doctor, they said they see nothing wrong with him.  The ear pain is slowing down projects, so I am praying it gets better, or he'll have to go get x-rays or something.  He has ear drops, but he cannot sleep well, and days at work are rough with ear pain.

It's a freeing, and exhilarating moment, when you wash, dry and put away the "big pots."  It's even more freeing, when you can put the canner pot back in storage (even if it's for a weeks or months).  I have felt like I have been released from kitchen captivity!!   

Hot Pepper Haul ~ Camping

 It's nearing the end of our garden season.  The rain is arriving here, so I will wait for the garden to dry up before pulling some more plants/stakes.

The hot peppers are doing okay this year, but some did not make it.  Oddly, I got one lonely Anaheim pepper from 3 plants I grew from seed.   I brought in another 15 green bell peppers as well.

It's getting down to the 40's at night this week, which is perfect weather for camping.  Speaking of that, we got our very first camping trip in this year.  It was so nice and relaxing, and the campfire meals were delicious.

One breakfast we made - omelets with garden bell pepper, onion, spinach, bacon and cheese.  The other breakfast contained spinach, feta, bacon, and topped with homemade fresh salsa (made with garden goodies).

We took a walk, played cards, I brought handiwork along, and a book.  On the drive home, I pulled out my knitting project, only to find out that we must have accidently left one knitting needle in the grass by the fire pit.  It must have rolled off my lawn chair and neither of us noticed it.  

As for the cooler weather, it will be much nicer to work on the "Chicken Castle" vs. when it was in the 90's.

New Recipe ~ Heat Index ~ Jalapenos

 

I made the black bean salad suggested, and ended up adding one more jalapeno (with seeds) to it for some flavor (a small one).  Pretty good.  I got to try out my new tool too.  It's for removing the hair off the corn without damaging any corn.

As for the recipe, it makes way too much for us.  We will be eating it for breakfast burritos, nachos, daily snack, etc.  Goodness it makes a lot.  

The heat last week was almost unbearable, and yesterday we hit a high 98 degree heat index.  It's been extremely humid as well.

I took the day off from tomatoes and picked jalapenos.  One batch of Cowboy Candy was made.  It's a good time to save seeds ha ha!  That's a lot of slicing.  I brought in about 4#.

What I call garden dump breakfast.  I made a casserole.  The squash is completely done, but I have not pulled the plants yet.  It's too hot out there.  The bees have cross pollinated the plants and the yellow squash is now producing half yellow and half zucchini.  I will get them yanked, but we are enjoying a few last yellow squash.

I'm moving rather slow this morning.  I tripped and fell over a suit case we had not put away. I'm always good at putting it away right after we get back, but not this last time.  I've been so busy, I have been too tired at the end of the day to get that job done.

Good gravy I am sore.  Maybe it's a sign I need to pack up and take a trip, and ignore all  the tomatoes I brought in.

Speaking of travel, I have a prayer request.  I typically post these on Monday's Happy Homemaker post, but we have a very close friend (Aaron) to my husband that will be driving over several states to see is daughter right now.  He and she, could use prayers.  His adult daughter is in ICU with an unexplained brain bleed, and they are unable to do surgery right now.  Her name is Cheyenne.  

Coasters (Scrap Yarn Project) ~ Garden

 

Here is a close up of the zig zag coasters.  I love the edging.  I didn't realize it, but it's basically, almost the same pattern as the facial scrubbies, only a different edging.  So....I learned a new edging this year.  I found the pattern on Youtube.  These are my current on-the-go travel project, to use up small scraps of cotton yarn.  

Monday was a holiday, so I was able to enjoy the day with my husband home.  The potluck day put me behind with everything, from housework, to the garden to canning.  I finally got the latest canning labeled and put away.

First thing, I checked the garden.  We are in a dry spell right now, so I am trying to decide if we have enough "sauce" related items canned, and if we can yank the paste tomato plants.  I still have some in the house to can yet too.

Has anyone grown a hot pepper plant, or bell pepper plant inside over winter?  

  

Broken Waste Funnel ~ BBQ Sauce ~ Bell Peppers ~ Tidbits

Here is a photo of the waste funnel that goes to my food strainer/sauce maker.  There are 3 plastic tabs that secure it onto the metal strainer.  One tab broke off.  It has happened before, and I have talked to my husband about upgrading to a metal food strainer.  I have now figured out how I broke it off too.  If you are not careful when you slide the  the piece on, that is the splash guard/strainer, it will brake those tabs off.

The white tray that drains it off into your pot is what I am talking about.  Now my gasket has gone bad that is inside the metal stand part of it, and where you insert the handle to hand crank it.  Juice from the tomatoes now seeps out, so when I crank I have to wrap a towel around the base.  I could not replace the funnel for a year, as it was out of stock, and now the gaskets are out of stock.  With the amount of paste tomatoes we grow, and the amount of sauce making I do, I think an all metal food strainer/sauce maker is going to the top of our wish list.

I am making it work for the season.  I have to hold the funnel, so that the waste does not fall into the sauce pot.

BBQ sauce was canned  (day 7 of "sauce" canning).  We have been super blessed with paste tomatoes this year, but it is exhausting, and heats up the house.  I have been running a dehumidifier this year, to help with the humidity created from the sauce reducing all day.

I have finally caught up with bell peppers, and we are thankful for all that we are getting this year.  Most of the peppers went into the freezer, but we are still enjoying them with our meals.  I made more breakfast stuffed bell peppers and gave some to one of the kids.  They are so good.

Some of the produce we grow is needed ingredients for recipes I can too.  I have a growing list of new items to grow next year, crossing my fingers we get raised beds built.  I did not grow greens, due to the busy spring (husband had crazy work hours), so I have to find local greens and have a day of putting them up for winter.  

Update on the potluck . . . we ended up taking watermelon.  What happened?  Well, we went to Wal-mart to find me some summer slacks to wear to it, and because they renovated and moved everything around, it took us forever to shop and we were late to the gathering.

There were so many high carb sides served, so we ate at home afterwards.  They had lots of chips and dips, pasta sides, creamed corn (starch that we limit), and lots and lots of sweet desserts (so I'm glad we too the fruit).

As for the "slacks" I came home with 3 pairs, and ended up wearing a pair I had in the closet.  Not one of the ones I brought home fit well.  I am tall, and now losing some inches off of me, so it's been hard to find the right fit.  Anyway, I have to return them all now.  At least the return station is in the same place in the store (ha ha!).  

Oh, also, we ran all over tarnation to look for a farmstand with cherry tomatoes.  Not one had them.  I'm planting about 3-4 of those plants next year.

Zucchini Pizza Bites

 

Trial recipe #1.  These were baked at 375 ° for 14-15 minutes.  Home canned pizza sauce, Mozzarella cheese, and turkey pepperoni.

I see there are other instructions on making these, like using a higher temperature and using the broiler.  These were very good!

I've had this in my blog drafts for a week or so.  I'm so stinkin' tired and busy right now.  Holiday weekend or not. 

Tomato Sauce Done!

 

It's been very hot here, but canning must go on.  Tomatoes are picked and ready for a full day of canning.  I have to run our dehumidifier in the kitchen.

We woke up to thunderstorms, so hence more humidity in the air, and today they say the heat index could be up to 110°F.  I have had the radio on the last few days, and today they are talking about closing some schools due to the heat.  Some schools here do not have air conditioning.

Say a prayer our power stays on for a full day of canning.  I am seeing that several towns on the out skirts of us, are without power this morning.

The zucchini and yellow squash are still rolling in, but yesterday the plants looked as if they were about done for the season.  I guess I will know next week after this rain dries out.  We are to get strong storms tonight, so if the rain stops, and I get a break with sauce reduction, I will need to check on tomatoes again.

A couple of the zucchini plants are producing zucchini with bumps on them.  I did some research, and it states that the plant has a virus and the zucchini will not fully produce, so those plants will be yanked as soon as I have a time to do that.  Unless I am wrong, and someone can tell me otherwise.

One thing I know for sure, is that when canning season (or rather tomato season) is over, I will be looking at food processors.  I need a new one.  I almost had a kitchen disaster yesterday.  The lid was not locked on.  My last one had a dough blade and so many options.  I don't know what I was thinking, but my current one has only 3 buttons - on, off and pause.  I have no idea why I would buy one without other options.

Freezing Shredded Zucchini and Tidbits

This is an old blog draft I had before all things in life went BAM!   Funeral is over, but we are all hurting.  Again, thank you for your prayers and good thoughts.

It is taking all I have to get up and go this morning.  I am slammed with tomatoes, and I should have been up at 4:30am today.  I am so far behind, but I am up, as my husband had to work today as well.  Oh, I am slammed with green bell peppers as well.  I'm still dealing zucchini, and did not have a chance to check on the plants, as we had a day of visitation, and a full day with funeral services.  I thought I just heard the radio mention thunderstorms today, so after I get tomatoes prepped, I may run out and do a very quick look-see.

I have to get my morning work out in first, then there is the unloading of the dishwasher, and then moving produce around to make room for a full day of canning.  It's very hot here as well, so that is a double whammy in my kitchen this week.

A beautiful morning sunrise we had a few weeks ago.  Just another sign that summer is coming to an end, as that moves directions.

I learned something new from one of my favorite chefs (Mary Ann Esposito) - when freezing shredded zucchini, place it in waxed paper, twist the ends, and then put it in a plastic freezer bag to freeze.  It will be so much easier to get out of the bag when you thaw it.   I wanted to use freezer paper, but could not find mine, and I was out of pint bags.  I had just been to the store, so I was not going back.  We live in the boonies.

Speaking of TV, my husband worked late one day, so I watched the movie on Netflix, "Poisoned."  There wasn't much in the movie that I didn't know, but when they were asked one thing they would never buy from the grocery store, it was bagged greens/lettuces.  It was suggested to buy the head of lettuce and wash it yourself.  Hence, that wake up call, we will be making sure we have a raised bed for all of our spring greens next year.

I have a cheap spiralizer, so I made yellow squash casserole with it (another new recipe).

I made Julia Child's Shredded Sautéed Zucchini with garlic.  We really liked it too.

Everything at Once

 The days have been long here lately, and thank you for all of your kind words.  Our very loved, 20 year-old grand niece, left behind two beautiful baby boys.  One is 18 months old and the the other is 6 months old.  Our niece and nephew (grandparents) will be raising them.  Funeral arrangements hit hard, as we've gone through the motions way too many times.  It's been so difficult getting through the days.  

In the midst of all the mental distress, the garden is throwing a lot a me.  First picking of tomatoes came to 67 pounds.  I'll be very busy.   Not sure what will get canned yet, as my brain is overloaded as it is.

I canned way too much tomato soup last year, so I will cut back on that this year.  I am trying to pass the last dozen jars around to the kids, so they are not wasted, as I prepare canned tomato items this season.

Green bell peppers are still rolling in and I had a dozen to freeze, and some to eat.

The zucchini and yellow squash are still producing, and I just have not had a break to yank the plants.  I have given a lot of it away.

The hot peppers do not look good.  They are still smaller than last year.  I have yet to decide if I'll be canning hot pepper relish or hot pepper jelly.  We use the relish a lot, but not so much on the jelly.

My husband took off work for the funeral and helping the family, and of course for mental de-stress, but the funeral is now not until this week to accommodate family.  We used a few days get this work done.

We have shortened the  "Hilton Hen House" walls, and are getting ready to build trusses for the roof, then work on the walls, windows, door etc.  It's slowly progressing.  We have the floor covered with a tarp, as the rain has been here off and on.  Work weekends are hard to come by right now.

Go hug someone today.  Tell someone you love them.  Call someone.  Take someone out for coffee or invite someone over for a meal.  Life is not promised, but death is.  You never know what tomorrow will bring.