Embracing the Late Harvest ~ First Canning of the Season ~ Crocheted Cord Keepers

 

(picked one for canning)

All in one day's picking.  The bell peppers are on, but not all  ready yet (very late harvest year).  Those pickling cucumbers can hide so easily, even after making a thorough attempt to check for any.  The chickens were happy with their treat, and the kitchen was busy again.

Both went into meals.  The kale went into a breakfast, and the beans went into a dinner.

The English type (will have to look up the actual name) cucumbers we planted are about between 11 and 12 inches long.

Two large cucumbers went into making a cold salad with some cherry tomatoes from the garden, along with some fresh parsley, dill and peppermint.

We have been pretty creative in consuming the cucumbers.  Needless to say, I am finding some nice salad recipes that we are really enjoying.  

Canning season officially started this late month of August - sweet pickle relish.  We did not get enough of our cucumbers last year to can this, but we did have enough already canned to last 2 years.  We were down to the last 3 jars, so this is a blessing.  We use it to, no only as a condiment, but to make chicken salad, tuna salad, homemade tartar sauce, and more.

                             

 A bit of our lemon balm was dehydrated for tea making.  I'm in the process of starting more plants (for our soon to be designated garden area for perennial weeds/herbs). 

I also ground some dehydrated lemon balm for a lemon balm powder. A "first" time for us to make the powder.  I'll use it for baking, smoothies, and possibly other uses.  Possible uses:  salad dressings, pesto (fresh is best I think though), desserts, infused honey, infused sugar (just a thought), iced tea, and more.

I used some garlic scapes to make compound butter for cooking and grilling.  It is a "first" for us to make and try.

I followed the instructions and blanched the scapes first, and rolled it all into waxed paper to freeze first, then later slice and store for easy access.

Everything else garden related seems to be coming at us all at once.  I'm just taking a deep long breath and taking it one day at a time.  Every day there is garden goodies that need tending to - hot banana peppers, sweet corn, green beans, cucumbers.....you get the idea.  It is a blessing.

Although, the heat is returning for a bit, we have really enjoyed the much cooler weather.  It has been a delight to work outdoors, go for walks, read on the porch, grill outside dinner, and so forth.  Early morning sunrises are the best, and enjoyed, as you cannot get that moment back.

Unfortunately, we are going on a 10-day plus stretch with no rain.  The garden is suffering, so days are spent watering, which takes day off canning, freezing or other needed work done.

(this one was for our travel/camping tea-pot)

A larger amount of do-dads today require so many charging cords (trying to eliminate those with solar charge when we can), and one morning I decided we needed some "cord keepers" to keep things organized.  I crocheted us two to try out, and see who well these snaps will last.  I used no-sew snaps for the first time.  I had cotton yarn in my stash, so that is what I used.  I need about three more, but I am hoping the snaps hold out.  If not, I will be switching to the sew-on snaps.

Book reading has really slowed down, so no new granny squares for our book blanket.  I have added a few titles to my reading list, and (gulp) purchased two more books.

On the news front, a local food pantry distribution closed it's doors earlier this week, do to lack of food to provide those in need.   I offered our extra produce one year, many years ago, and they refused it.

It's been one hum-dinger of an August already, and no camping trips planned to offer some R & R yet.  A busy garden season is a grand happening, but it does tend to rob me of my self-care time.  I'll be working on that this month.

Embracing the Late Harvest ~ First Canning of the Season ~ Crocheted Cord Keepers  ©  August 2025 by Kristina at Pioneer Woman at Heart

28 Weeks Until Christmas

 

Restocked.  Our grocery stores used to carry this, but with vanilla in it.  All area stores stopped selling it.  I have now prepared for the Christmas season, by re-stocking the organic/non-gmo corn syrup for any holiday treats.

If I don't make holiday treats, it will not be a wasted purchase.  I use it to make homemade Teriyaki sauce and also for a sweet treat (maybe once a year, and I typically share) of Whiskey Butterscotch Sauce (that is a true delicious sweet treat worth gifting, but will need refrigerated).

Tried a new recipe for baked and flavored pretzels.  I had about a half of a bag that was leftover from another occasion, and I decided to bake garlic-ranch pretzels.

First, the recipe stated to put it all in a ziploc bag and shake it.  I found that most of the seasoning stuck to the inside of the bag.  I will coat the pretzels in the bag with oil first next time, then sprinkling the season on the tray and mix right on the tray to retain the seasoning.

I used homemade garlic powder, and homemade ranch dry dressing mix for ours.  Very good too.  I only had the stick pretzels, but obviously, you could use any pretzel.  Most non-gmo pretzels we can find are in the "stick" form.

Recipe is very simple, and pretzels bake in 20 minutes.  It is a very quick recipe to add to your snack tray, or take to a gathering. Or simply to enjoy yourself.  Eating on a Dime (Recipe online).

Read this Christmas themed book, and crocheted a matching granny square for my book blanket.  The book also contains a recipe.

The recipe seems pretty bland or basic, but I may give it a try (to amuse myself), before handing the book off to another person.  Then again, I may not try it.  

I have not made any purchases for the advent gifts.  I, honestly, have not had the time to even think about them. 

I have finally found a store that still offers brown paper bags.  I have plans to use them to wrap the advent gifts with.  I have also ordered a roll of brown paper (pretty inexpensive), because I don't shop that often with a garden.  

I do need to get the wrapping of the gifts started, so I'm not wrapping them all at once.

28 Weeks Until Christmas  ©  June 2025 by Kristina at Pioneer Woman at Heart

33 Weeks Until Christmas 2025

I have tried a few new recipes, but not sweet treats.  I do have one of those sweet treat recipes to try, but I have just not had the mojo, nor the time to make it.  🎄🎅🤶

Here is what I did make to try. . .

Crockpot  Scalloped Potatoes {Slow Cooker recipe from Mennonite Girls Can Cook}

I am always looking for ways to make sides without the oven, due to space constraints on some holidays (or I used to).  I gave this recipe a whirl, and yes, you can use homemade condensed mushroom soup for a richer flavor (because it's made with shallots and fresh mushrooms with butter).

It is a much easier way to take potatoes to a get together, but I also consider if there will be enough outlets to keep the crock pot warm too.  

One year I took a sweet potato dish (in a baking dish), and it was left in the oven during the entire meal, so I went home with the entire dish.

Anyway, back to the potatoes....

Slice those bad boys up with a mandolin, as well as the onions, and this is the easiest potato side dish ever!

Top with shredded cheese for some more goodness like we did.  Not limited to the holidays, but boy is it a nice additional side for any holiday.

Yum!  It's a keeper recipe.  Although, the first time making these, we said it was "good" but no "wow" factor (had used a mix of mushroom and celery soups).

Notes:  Recipe states you can mix mushroom soup with celery.  We found that more bland than using all mushroom soup (homemade is the best!! So much more flavor).  We also felt it needed more seasoning than just pepper and paprika.  Cheese on top adds even more flavor.  We will make these again, and add either ham or even chopped up Canadian bacon and try them that way next.

Of course, the recipe is not limited to Christmas, but we tend to have little oven space when cooking for a crowd at the holidays.

Now on to the next recipe we tried.

Pea Salad.  Also called Bacon Pea Salad.  New Recipe Tried, but not limited to "Christmas" or holiday meals.

Delicious!

Honestly, I'd crumble the bacon and add it right before serving to give it a crispy crunch to the salad.  

The original instructions I got were to mix it all up.   I used organic peas from the store, but if your garden produces some wonderful home grown peas, you are in business.

You could also use homemade mayo if you have fresh eggs, and of course make your own sour cream if you have what's needed to make it.  

Here is how I made it.  First cook 8 strips of bacon, cool and crumble them.  If you raise your own pork, kudos to you.  If not, like myself, I buy from a local butcher if I can.

Continuing . . .

In a bowl mix:

4 cups of organic frozen peas, thawed
1 "handful" of shredded organic cheddar cheese (I used a medium cheddar, and hand shredded)
1/4 cup finely chopped red onion
1/2 cup organic sour cream
1/3 cup organic mayonnaise
2 tsp. Apple Cider Vinegar
(1 Tbsp. sugar - optional?? Was told to add this, but does it really need it?)
A quick dash of salt and pepper 
Add the cooked bacon.  Stir and chill.  Enjoy!  

I'm definitely adding this to my all year round side dish, and for just about any meal, picnic, summer outing, holiday gathering etc. 

Lastly, if you are still with me with this much longer post . . .

Crockpot Turkey Breast (bone in)

Have you ever thought to cook your holiday turkey in a crockpot?  Not me.  Not ever.  It does save oven space and it is very convenient.

I did not go buy a turkey breast either.  I had one in the freezer from a gathering fail here, so I needed to rotate it out of the freezer.  Nothing like 3 days of turkey ha ha!  Healthy anyway.

I had a 5 pound organic turkey breast.  I went searching on the internet, and there are many recipes for a turkey rub for cooking your turkey breast in the crockpot.

I adapted my own seasonings to a recipe I found online, but cannot link it for you, as it is heavily loaded with ads. 

 Allrecipes has one recipe, but they use a packet of dry onion soup (if you make your own). It might be good.  I went with a mix of homemade seasonings, with some others.

What I used:

-homemade seasoned salt

-homemade Italian seasoning

-homemade garlic powder

-homemade onion powder

-Paprika, and black pepper (salt is in the seasoned salt)

I used olive oil to make all of the seasonings stick to the turkey.

Cooking time is based on the size of your turkey breast, and if you have completely thawed it, or partially thawed it. I used a thermometer to check ours.

I read a few recipes, and cooked ours on high for 1 hour and then turned the crockpot to low.  The turkey turned out great.  

By the way, the only way I have ever (and I mean ever) had a tenderly, moist cooked turkey, was when one of my brother's smoked one.  Oh my gosh, it was the best turkey I have ever had (if you have a smoker, and we do not).  

The crockpot perfect for cooking a turkey breast with bone in.  We are so glad we tried this.

On another note, yes, my brain is drumming up these ideas and for one last share. . .

                                   

December of 2020 I gifted a few family members homemade Paprika Dry Rub.  I saved jars from organic tomato paste I think (smallish, but not really small). The recipe is online with Taste of Home. 

I did not have any made, but you need to note (if you are diabetic) that the dry rub from Taste of Home contains brown sugar.  The rub is good on turkey or chicken.  I have not tried it on pork, but a pork tenderloin might be good with it.  

That's all for this Christmas countdown post.  I hope you enjoyed it, despite that it's May.

 33 Weeks Until Christmas 2025 ©  May 2025 by Kristina at Pioneer Woman at Heart

Enjoying the Last Days of February

 

It's hard to believe that we are approaching the last day of February 2025 this coming Friday.  The weather was definitely much more "winter" this year, but February is the month we tend to get the most snow.  

There has been some beautiful sunrises this month.  I'm blessed be able to capture a few.  We even squeezed an adventure in this month.  

We have also driven around, and located some new hiking/walking trails to enjoy nature and get exercise (maybe even a few picnics).  

Although we had much of the month in freezing and subzero temperatures, this week it warmed up to a wonderful 53°F.

Seen during the day recently.  Even the deer are enjoying the warmer weather this week.

I had the chance to read a new book on the porch this week, before the month ends.  Oh my gosh, the sun felt so good.

The ground is a very mushy mess this week, so there is no work progressing on the new chicken coop, but we have not forgotten about it either.  However, I did ask my husband where the new wire cutters were for this project.  We both have no idea, but I surely hope we find them.

I did however, take a walk out to the fall planted garlic, and all but a few are up already.   I did not walk on the garden, due to the thawing out here, but will check it again soon. 

Our bunching onions look pretty good for being February too.  I may be harvesting some to go in tonight's dinner.

I finally got all of my medical appointments off the calendar too.  I had to change one twice due to icy roads.  I've been bringing a book along with any travel friendly crochet/knit projects to any appointments or any longer drives, and have finished another book.  More granny squares for the book blanket are in progress (insert happy face).

I rescued our lost roll of shelf liner.  The clerk indeed must of put it down behind the counter, because they had it at the customer service counter.  I had to sign to get it back.  Literally.  Anyway, I took advantage of the store visit, and purchased a few zipper storage bags to help organize the current closet.

Only about 950 pieces to go on this puzzle, ha ha!  It's been too nice outside to work on it.

Here is the newly tried frittata recipe (29.4 grams of protein, cut in 4 servings).  It called for sun dried tomatoes and fresh spinach.  I think feta cheese and cottage too, but we finish it off today. We loved it, but  I felt the fresh spinach added too much moisture to the frittata, so I will wilt it and squeeze it dry next time we make it.   I may be topping mine with home canned cowboy candy too.  Oh, I did add a pinch of homemade "fire powder" to it.  

Recipe:  Cottage Cheese Egg Bake (Frittata in a pie dish)

From:  Sweet as honey online

I also made the homemade chicken breakfast "sausage" patties, but used organic ground turkey.  I left half of the brown sugar out this time, and may even leave it all out next time.  It's basically to carnalize it while making them.

I'll be posting the red lentil hummus recipe and an update on handiwork soon.  I plan to enjoy every minute of the last days of February.

Enjoying the Last Days of February  © February 2025 by Kristina at Pioneer Woman at Heart

New Recipe Tried ~ Last Day of 2024

                                       

                                        

I love a pan of roasted vegetables, and this was a bit different than my normal seasoning (as well as vegetable variety).  It called for 5 cloves of garlic, 1/3 cup of olive oil, 1 tsp. of paprika, homemade onion powder, and 1 tsp of homemade Italian seasoning (and salt and pepper).  The second photo is a cheese mixture with feta, cream cheese, yogurt, and honey.  We loved it!   Oh, in the end of the cooking time, I tossed in some sliced turkey sausages.

I do miss fresh garden goodies.  Finding "fresh" in the stores is not the same.  We have nothing to harvest this time of year, as we do not have a greenhouse.

It is pouring down rain as I get this very last blog post for 2024 up.  How will you be spending the day?  My husband, like most full-time employees, is working today.  I am not sure on my day yet today, other than exercise (medicine for the body and soul), and maybe baking muffins.   I do have some house cleaning that needs done, but we'll be hunkered in for the New Year's Eve. 

Our snack tonight is hummus.  I whipped it up slightly different this time.  I used half organic navy beans and half organic chickpeas, and added a bit of turmeric to it.  It is delicious.

I do not make any New Year "resolutions" because I work on myself, our home, and overall life every single day.  I am looking forward to a much better camping year, as last year it got away from us.   We will need to fence the other garden, and other projects that are rolling into next year.

I look at the end of the year, and beginning of the next year as a realm of possibilities.

I do reflect on any bad habits (or lack of continuous good habits), as the year comes to an end, it sort of takes over my thoughts for the day.  The fact it's the last day of a year, makes you think about things on a larger scale.

I hope your evening is fun filled, or relaxing, or just enjoyable.  Happy New Year!

New Recipe Tried ~ Last Day of 2024 © December 2024 by Kristina at Pioneer Woman at Heart

Chit Chat

Sort of a boring post today.  I know not everyone can afford "organic" groceries anymore, but wanted to share some things.

 I have been reading the ingredients on the black eyed peas in stores here, and we cannot buy "organic" canned in any of the stores in the area.  

The non-organic cans of these beans contains an ingredient I was not familiar with - diosodium EDTA.

I did some searching on google (I know it's not the best resource), but I did find this information.  I am reading it is mostly used in cosmetics.  Anyway, I found organic black eye peas do exist, but I have to order them online.

Organic canned black eyed peas do not contain the Diosodium EDTA.  In the brand we found, it contains Kombu Seaweed.

By the way, you can buy these dried, and soak and bake them yourself. I am looking into that variety as well.  I found another "dip" recipe that calls for black eyed peas to try, but I think we love the last one we found (in moderation with other healthy foods).

The holidays usually involve a lot of cookie baking, candy making and other comfort food making.  One is the traditional "Chex Mix" recipe that most people love.  Over the years, we stopped buying the three Chex cereals, and my Mom (when she was with us) started making it with just Crispix cereal.

It was Mom's favorite holiday treat to eat.  I have found a way to make it, but with organic/non-gmo ingredients.

The cereal we used this past Christmas, was Cascadian Farm multi-grain squares.  By the way, of course we could not find this in any stores in the area either.  I had to order it.  It was about as expensive as Crispix cereal is, but with no shipping cost.  It's a once a year treat, so I did order it to try.  By the way, it was kid tested too, and we all agree it was a good swap. 

I buy a non-gmo nut mix, which is also hard to find, but I can buy them in an area store.  There are no added bad oils in these deluxe mixed nuts.  Many nuts sold in stores have bad (unhealthy) oils added to them, and most people don't read the labels, because they think it's just "nuts" in the container.

And finally, you can now buy organic/non-gmo pretzels in stores.  They are sold in many stores here actually. 

That brings us to the last ingredient - garlic bagel chips, rye chips, or rye bagel chips.  You cannot find them organic anywhere, but you can bake your own sourdough rye bagels and make your own bagel chips if you prefer to add them.

As for the seasoning, I make my own onion powder, garlic powder, and our own homemade seasoned salt.  You can

 make your own butter as well, but we buy organic.

I have a question for sourdough bread bakers. . .

Do you have a recipe for sourdough rye bagels?    Is there such a thing?  Or can you direct me to a resource that has a recipe?  I have been looking online and have not been able to find a recipe.   I have not located a recipe book with such a recipe either, and our stores do not sell a sourdough rye bagel.  Or even just a rye bagel recipe maybe?  I don't mean a rye bread recipe either.  A bagel recipe.  Crazy request, but I thought I would ask here first.

We have a friend who is a sourdough baker, and she is just now experimenting with rye.  I may be visiting her for a sample yet.  We are just exploring more on the bread department of our diet.  She has offered me a sourdough starter, and I just might take her up on the offer.

As for more boring news, we took down the outside Christmas lights yesterday.  The weather is very warm this weekend, but rain is in the forecast for the entire day Sunday.  We have been talking about taking our tree down this weekend as well, and packing up the Christmas decorations.  I hope to be back with a more interesting blog spot next time.  Have a great weekend.  Enjoy the joy in every moment.

Chit Chat © December 2024 by Kristina at Pioneer Woman at Heart

What's Cooking? Homemade Meatball Recipe

 

My meal plan was going pretty well before we both got sick.   We had roasted more of our home grown mashed potato squash, and paired it with some air fryer (can be done in the oven too) blackened chicken tenders (local chicken), and I thawed some garden green beans and local bacon to make the BBQ crock pot green beans.

The blackened chicken is simply chicken patted dry, seasoned with a mix of seasonings, and air fried (or baked).  There are so many online recipes for the chicken, but we love it (first time trying it).

Here is the recipe for homemade meatballs.  A friend shared it with me.  We buy our meat from a local butcher, buy the organic oats from an Amish area that is a quick a drive, but the only place to buy it anymore.

Homemade Meatballs

Meatballs
3 pounds ground chuck (see notes)
2 cups oatmeal, organic
2 eggs
1 cup chopped onion
13 oz. can evaporated milk, organic
2 teaspoons salt
2 tsp. chili powder
1 tsp. garlic powder (I use homemade)
1 tsp. black pepper

Mix well.  Shape into balls (I use a large cookie scoop), place on cookie sheet and freeze until firm, package and freeze until needed (or bake).

Bake at 350 degrees for 40-50 minutes.

Note:  I use half groung chuck and half ground pork, but you could use what you like.

The recipe uses oats in place of bread crumbs.  My recent batch was made with local pork sausage, because the butcher accidently gave me that instead of ground pork.  We'll see if how it tastes soon.  I already had the ingredients mixed before opening the meat packages.

I mix, roll the meatballs, and line a pan and freeze them.  I then bag them for future meals.  You could cook them ahead of time as well. It's all up to you.

What's Cooking?  Homemade Meatball Recipe © November 2024 by Kristina at Pioneer Woman at Heart

Reset ~ Recharge

It wasn't really planned, but the first day of November was dedicated to resetting my home and health, and recharging for the fall/winter chores.

The travel coffee maker (single, but cheap brand) was cleaned up and put away.  The cooler we traveled often with, was also put away.  Counters completely cleaned off and sanitized (I like my homemade 4 Thieves cleaner), extra purchased dry goods were canned and vacuumed sealed, travel totes with paper plates etc. were put back in storage, and the suitcase put back in storage.

I have two absorbant coffee pot/grinder mats.  While one is being washed the other is put out.  It really helps keep the coffee pot area tidy.  We like coffee.

I double checked canning supplies, expiration dates on pectin, and so forth.  Checked the winter tea supply, and even dehydrated more sage.

I had a half bag of sugar sitting on the counter for a few weeks, and finally put it canning jars, and vacuum sealed them.  I did not can a lot of my regular condiments this year, due to lack of garden harvest, and it needed to be stored for future use.

I did the same with some extra oats I purchased as well.  I am, however, running out of wide-mouth canning jars.

There is nothing better, than to wake up to a spic n' span cleaned up kitchen.  It was then, that I could light a candle, relax, re-write my to-do lists, and really recharge physically and mentally.

 Kitchen Tip:  Did you know that if you are out of baking soda, you can substitute 3 teaspoons of baking powder for 1 teaspoon of baking soda?  

I just learned this, but typically we have more baking soda on hand than powder.  I thought I would share this tip, but I have not needed to try it.

The first Sunday morning (time change for us), despite it being 36°F out, I took my coffee to the porch to watch the sunrise.  There were 4 deer that came out for viewing.  There were 3 bucks and a doe grazing in a harvested corn field. You can see the bigger buck the very right.  We saw two more later in the mid-morning (doe and a buck).

We finally did a garage clean out.  Whew!  I could not believe how much we were able to donate, give away and toss out.  It really was a big mess in there.  I even moved all of my empty plastic drawers (used to store yarn) out there to organize things.  

No menu plan yet this week, but I came up with the most delicous breakfast burrito with leftovers.  You could eat this as a scramble too.

(husband added hot sauce to his, but you could also add jalapeno if you froze any, or even fire powder)

I used leftover scrambled eggs from my husband's to-go breakfast, diced up leftover brisket, cooked half of a butternut squash that was already cubed, added bell pepper, onion, garlic, rosemary and sage.  We added just a bit of shredded cheddar cheese.  It turned out so good, and we wasted zero leftovers

The to-do list is pretty much the typical list for November, although much of it was done in October last year.  We are finally getting rain this morning, and we are expecting a warmer month.  I'm still waiting on cooler days to roast and preserve pumpkins, spaghetti squash, acron squash, etc.  I have tinctures in the making, and oils infusing for salve making, so the month will not be idle (but yet a much slower pace).

Until next time.  Toodles.

Reset ~ Recharge © November 2024 by Kristina at Pioneer Woman at Heart