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