Too Much Zucchini...Herbamare

It's  that time of the summer when the zucchini is harvested by the bushel or for some of us gardeners, by the wheelbarrow.  One of my most favorite ways to cook zucchini is sliced, sprinkled with Herbamare seasoning, grilled and once removed from the grill drizzled with just a bit of extra virgin olive oil.   I use the leftover zucchini, (if there are any) placed between 2 layers of polenta and topped off with a sage butter.  I will post the polenta recipe soon.    But for now consider stocking your pantry with Herbamare. It's a combination of natural sea salt infused with organic fresh herbs and vegetables. In my area I find it at a natural food store, but it might be on the shelf of your local grocery store. Maybe a little pricey at about $10 for 8.8 oz, but worth it.  It is a great addition to any of your favorite soup recipes too.  I have posted a photo of it, for easy recognition.

Herbamare USDA Organic
Product of France
http://herbamare.us

Italian Salad Beans - Canning

http://www.freshpreservingstore.com

Italian Salad Beans 

In our house these beans, similar to a pickle will be served on the antipasto platter and be devoured in minutes. When serving the beans, drain off the brine and serve beans on a  dish or on a platter with antipasto.  

Don't serve beans directly out of the jar, since the olive oil will leave a film on each bean as it is pulled from the jar. 

 

4 cups fresh green beans trimmed and cut to size for jars, about 3 1/2 inches

1 3/4 cup white vinegar

3/4 cup water

4 cloves garlic, peeled

(4) 1/2 teaspoons of oregano dried 

or 4 teaspoons of fresh oregano

4 small bay leaves

8 leaves of fresh rosemary

(4 ) 1/4 teaspoons sea salt

(4) 1/2 teaspoons sugar

About 1/4 cup olive oil 

To make the brine, heat the vinegar and water in a small saucepan.  

While brine heats up, pack each clean hot pint jar with beans.  If you shake the jar as you pack, the beans will settle and it will create more space.  There should be about 1/2 inch of head space.  

After packing beans add to each jar: 1 clove garlic, 1/2 teaspoon of oregano, 1 small bay leaf, 2 leaves of rosemary, 1/4 teaspoon sea salt, and 1/2 teaspoon sugar.

Pour brine over top of each jar dividing equally.  Remember to leave space to drizzle olive oil on the top.  

Place hot seal and screw on rings.  Put jars into a medium pot, cover with warm water and replace lid.  Turn burner on high, wait for boiling to begin and boil for 12 minutes.   Keep lid on pot and keep it boiling.  After 12 minutes remove jars carefully to a cloth covered counter.  I use a kitchen towel folded on the counter.  Leave for 10 hours.  After 10 hours place beans into pantry or cupboard and keep out of the light. 

Beans will be ready to eat in 6 weeks. This time is necessary for the flavors to develop.

Italian Salad Beans in a Jar
http://www.freshpreservingstore.com

Summer vegetable garden grows in New Hampshire

Purchased seedling from UNH green house
Variety:  Millionaire
http://www.thompsonschool.unh.edu/

Sowed some old popping corn for the fun of it.
Even if it doesn't produce edible corn, watching the tassel grow is worthwhile.

OK...finally signs of okra!
With a hot summer I am keeping my fingers crossed to harvest okra.
Plan to freeze it for winter gumbo.
Seed variety:  Clemson Spineless #80/Ferry Morse Co.
Started indoors after freezing seeds to soften outer seed casing.

Lily in the rain

Rain drops on a lily are like adding jewelry to a perfect dress.

http://www.nikon.com/

Green Beans - Preserving summer veggies in jars.

On July 18th  I picked the first small harvest of green beans, just enough to taste for dinner.  It will be great once they start coming in fast and furious.

Second sowing is up by 4 inches.  Keep the green beans coming!

July 18 - first harvest of green beans

July 25 - Now that the beans are picked daily, it is time to can.  Trying a recipe that was made by my Mom, Italian Salad Beans. They must taste good or Mom would have noted so  in the cookbook margin.

It uses about 2 pounds of beans.The recipe makes a one quart jar, but I divided it into 4 pints.  

Italian Salad Beans 

In our house these beans, similar to a pickle will be served on the antipasto platter and be devoured in minutes. When serving the beans, drain off the brine and serve beans on a  dish or on a platter with antipasto.  

Don't serve beans directly out of the jar, since the olive oil will leave a film on each bean as it is pulled from the jar. 

 4 cups fresh green beans  trimmed and cut to size for jars, about 3 1/2 inches

4 cups fresh green beans

1 3/4 cup white vinegar

3/4 cup water

4 cloves garlic

(4) 1/2 teaspoons of oregano dried 

or 4 teaspoons of fresh oregano

4 small bay leaves

8 leaves of fresh rosemary

(4 ) 1/4 teaspoons sea salt

(4) 1/2 teaspoons sugar

About 1/4 cup olive oil 

To make the brine, heat the vinegar and water in a small saucepan.  

While brine heats up, pack each clean hot pint jar with beans.  If you shake the jar as you pack, the beans will settle and it will create more space.  There should be about 1/2 inch of head space.  

After packing beans add to each jar: 1 clove garlic, 1/2 teaspoon of oregano, 1 small bay leaf, 2 leaves of rosemary, 1/4 teaspoon sea salt, and 1/2 teaspoon sugar.

Pour brine over top of each jar dividing equally.  Remember to leave space so you can drizzle olive oil on the top.  

Place hot seal and screw on rings.  Put jars into a medium pot, cover with warm water and replace lid.  Turn burner on high, wait for boiling to begin and boil for 12 minutes.   Keep lid on pot and keep it boiling.  After 12 minutes remove jars carefully to a cloth covered counter.  I use a kitchen towel folded on the counter.  Leave for 10 hours.  After 10 hours place beans into pantry or cupboard and keep out of the light. 

Beans will be ready to eat in 6 weeks. This time is necessary for the flavors to develop.

Italian Salad Beans in a Jar

Kitchen Garden Party: Lime Yogurt Cake with Black Raspberry Syrup

Kitchen Garden Party: Lime Yogurt Cake with Black Raspberry Syrup: Lime Yogurt Cake    I have found the perfect match for black raspberry syrup.  Just go to Smitten Kitchen.com and search under Lime Yogurt Cake

Lime Yogurt Cake   

I have found the perfect match for black raspberry syrup.  Just go to Smitten Kitchen.com and search under Lime Yogurt Cake.

http://smittenkitchen.com/

Make the recipe for Lime Yogurt Cake and serve it with the Black Raspberry Syrup. 

Black Raspberry Syrup                           

Wash berries, place in saucepan.You can use any amount of berries, but at least 2 cups.
Add 1/4 cup water
Simmer on low until berries are soft.
Remove from heat . Over a glass bowl place fine mesh strainer.  Pour berries into strainer and press gently with the back of a spoon to remove extra juice.  Place bowl with strainer (and berries) into the refrigerator for a couple of hours to extract more juice.  When finished pour syrup into a glass covered jar and refrigerate.
Now I will be searching for how to use this marvelous syrup other than on pancakes.
I forgot to mention that if you want sweeter syrup, add 1/4 cup sugar to the saucepan.

Honey bee flower photos

Having fun entering honey bee photos to a website called Bee Culture. http://www.beeculture.com/content/2014CalendarContest.pdf

Selected photos will be in the  2014 calendar.

honey bee on daisy

honey bee on hosta flower

Blueberry & Apple Crisp

Blueberry & Apple Crisp

You can use any combination of berries such as black raspberry, raspberry or blueberry. Just as long as it measures 2 cups.

8 or 9 inch glass baking dish

1 cup flour

3/4 cup sugar

1 teaspoon baking powder

3/4 teaspoon salt

1 egg

2 cups fresh berries

2 large apples, peeled and chopped
Mix berries and apples with 1 tablespoon of cornstarch.

2 tablespoons sugar

1 teaspoon cinnamon

Topping- In a medium size bowl mix with fork the flour, sugar, baking powder, salt and unbeaten egg.  I use my fingers to mix together and get small lumps. This is used for the topping.

Grease baking dish with butter. Place berries and apples into baking dish. Drop topping over fruit distributing evenly. 

Combine sugar and cinnamon in small bowl. 

Sprinkle sugar/cinnamon over the topping.

Bake at 375 degrees for 30 minutes or until topping is browned.  

This never lasts more than a day in our house.  Great served alone of with a scoop of vanilla bean ice cream.

Lime Yogurt Cake with Black Raspberry Syrup

Lime Yogurt Cake   

I have found the perfect match for black raspberry syrup.  Just go to Smitten Kitchen.com and search under Lime Yogurt Cake.

http://smittenkitchen.com/

Make the recipe for Lime Yogurt Cake and serve it with the Black Raspberry Syrup. 

Black Raspberry Syrup                           

Wash berries, place in saucepan.You can use any amount of berries, but at least 2 cups.
Add 1/4 cup water
Simmer on low until berries are soft.
Remove from heat . Over a glass bowl place fine mesh strainer.  Pour berries into strainer and press gently with the back of a spoon to remove extra juice.  Place bowl with strainer (and berries) into the refrigerator for a couple of hours to extract more juice.  When finished pour syrup into a glass covered jar and refrigerate.
Now I will be searching for how to use this marvelous syrup other than on pancakes.
I forgot to mention that if you want sweeter syrup, add 1/4 cup sugar to the saucepan.

Daylily Morning

                       Daylily flowers are like seeing fireworks in the morning. 

                                                 Enjoy the display!

                

Lavender Simple Syrup

Lavender Simple Syrup

1 cup of water
1 cup of sugar
1 small handful/bunch of fresh lavender or 2 tablespoons of dried lavender flowers

In small saucepan put water, sugar and lavender. Bring to a boil. Reduce heat to low. Stir until sugar is dissolved. Remove from heat and let stand a couple of hours.  When cool remove lavender and strain liquid with fine mesh strainer.  Refrigerate in covered jar.

Martini - Lemon Lavender Martini

Lemon Lavender Martini

Lavender

Ingredients
2 lemons equivalent to 2 ounces of juice
4 ounces Gordon's Vodka  http://www.gordons-gin.co.uk/
2 ounces lavender simple syrup

shaker
bar strainer or fine mesh strainer
2 martini glasses
ice

Add to shaker 5 ice cubes, 2 ounces of fresh lemon juice or substitute bottle lemon juice, 4 ounces Vodka, 2 ounces lavender simple syrup. Place glass over shaker and shake, shake shake.  Strain into glasses.

You may eliminate the shaker/strainer and mix ingredients into a small pitcher, then pour over ice in glasses.  The ice dilutes the drink, but I have served it both ways.

I like to put the empty glasses into the freezer to chill them.

Enjoy

Black Raspberries

Picked black raspberries from the yard today, the slight breeze kept the mosquitoes away.  Why do I always find myself in the yard still in my pajamas?

 I guess because early morning is a beautiful time of the day. Here is a picture of the berries.  The large red ones are from the cultivated raspberry patch.  They are slower to ripen.

Black Raspberry Syrup

Wash berries, place in saucepan.You can use any amount of berries, but at least 2 cups.
Add 1/4 cup water
Simmer on low until berries are soft.
Remove from heat . Over a glass bowl place fine mesh strainer.  Pour berries into strainer and press gently with the back of a spoon to remove extra juice.  Place bowl with strainer (and berries) into the refrigerator for a couple of hours to extract more juice.  When finished pour syrup into a glass covered jar and refrigerate.
Now I will be searching for how to use this marvelous syrup other than on pancakes. 
I forgot to mention that if you want sweeter syrup, add 1/4 cup sugar to the saucepan. 

Curried Rice Salad

 I made Curried Rice Salad  and my daughter, who is a seasoned wiz in the kitchen gave it thumbs up. She liked it so much that I decided to share the recipe that I received from a friend, written with my modifications.

Curried Rice Salad

Curried Rice Salad

2 boxes of  wild rice mix   http://www.unclebens.com/

1 cup Ocean Spray Dried Cranberries www.oceanspray.com

1 red pepper, chopped 

1 box of frozen peas or half a bag – don’t thaw

1 bunch scallions, chopped or garden onion tops sliced

1 can whole cashews http://www.planters.com

Dressing:

I use half  the amount of the listed quantities and like the taste. 

½ cup honey

½ cup vegetable oil

½ cup rice vinegar, plain not seasoned http://www.edenfoods.com

2 Tablespoons curry powder http://www.vitacost.com

Cook rice according to package directions.  Let cool. 

In large bowl mix together red pepper, frozen peas, and scallions or onion tops. Add rice and mix together. Pour the dressing over mixture and stir.   Make at least two hours before serving.  Best served not right out of the fridge.  Before serving add desired amount of cashews.  If added before they loose their crunch.

Organic fruits and veggies to buy 

http://eatthedaylily.blogspot.com/

Foot Soak Party

Foot Soak parties are always fun.  What could be more relaxing than sitting in a wicker cushioned chair on a screen porch of a hot summer evening?  Sitting your feet in a cool bath of water while your toes and the ball of your feet move over marbles enjoying the gentle massage...that is even better! 

Invite a couple of friends. They need to bring their feet and a pair of socks to put on after the foot soak. It is nice to be invited and not have to bring anything, right?

Foot soak supply list

• dish pans
• marbles
• hand towels
• lotion
• pumice stone
• oil or bath lotion

Ambiance supply list

• candles
• mini white lights
• comfortable chairs
• beverage
• snack
• cloth napkins

I use kitchen dish pans purchased from a local dollar store. I prefer white, it speaks squeaky clean.
A large container of marbles.  You can buy them at a craft supply store in the floral section. They are usually clear or blue.  My collection is old and has a mix of marbles from when the kids were little plus floral marbles. 

Fill each basin 3/4 with hot or cold water, it depends on the season. Your guest can take a couple handfuls of marbles and add to the basin.  Offer an oil or bath cream to enhance the experience.  I love to wait on my friends and so this is a great party to have because once they put their feet in the water they are pretty much trapped in their seat.  I am the last to put my feet in, this way I can make sure everyone has a drink and snack close at hand.

Offer pumice stones for some light scrubbing.  I have pumice stones that I collected in Oregon for friends to use.  Remember to boil them after use to ensure they are clean for next time. .

After the soak pass out hand towels to dry off, followed by lotion to moisturize the feet.

Candles - The candles and mini lights add a nice ambiance to the room, you can also play background mood music.

For my recent foot soak party I served Lemon Lavender Martinis with Lemon Lavender Shortbread Cookies. It was a great combo

BUT most of all if you don't have all the supplies that I've listed jut do it anyways.  Use your big pasta pot, dump out a Lego container and soak away.  If we are always waiting for the perfect everything, everyday slips away and before you know it, the moment slip away also. I know this because it has happened to me and I've decided to just do it and enjoy.  It is about the friendships that matter most.



I will post the recipes soon.

Cantaloupe & Raspberries with Lavender Syrup

I had a very ripe cantaloupe that if I didn't use it in another day or two it would be making its resting place in the compost. So I cut it up and took out a small container of raspberries from the freezer (last years picking) and mixed them up. I had some leftover lavender simple syrup from the evening before (foot-soak party) and drizzled the simple syrup over the fruit. It was a match made in heaven.  So delicious and sweet. 

Cantaloupe & Raspberries with Lavender Simple Syrup

1 cantaloupe skin removed and cut up into bite size pieces
1 cup of fresh or frozen raspberries
3 tablespoons of lavender simple syrup

Mix all together, cover and refrigerate for 1/2 hour.
Serve in small bowls and garnish with lavender sprig.

Lavender Simple Syrup

1 cup of water
1 cup of sugar
1 small handful/bunch of fresh lavender or 2 tablespoons of dried lavender flowers

In small saucepan put water, sugar and lavender. Bring to a boil. Reduce heat to low. Stir until sugar is dissolved. Remove from heat and let stand a couple of hours.  When cool remove lavender and strain liquid with fine mesh strainer.  Refrigerate in covered jar.

New path

Today I am creating a new path, not in the garden but on the web. I think it is time to start a blog, a place that I can share my interests and passions which ultimately lead to a party of some type. So please be patient while I muddle through getting started.

http://eatthedaylily.blogspot.com/

hosta garden in summer