Search This Blog

Tuesday, September 15, 2009

squash pickles

I had to figure out what to do with some of my squash and since our cucumber bombed this year I decided to make pickles. Please don't tell Jeffrey that they aren't cucumbers. I am hoping that he won't notice. I followed the recipe trail from the Dervaaes blog to Emeril.

Pickled Squash
Recipe courtesy Emeril Lagasse, 2001
Prep Time:
20 min
Inactive Prep Time:
0 min
Cook Time:
40 min
Approximately 4 pints of pickles

10 cups sliced squash,zucchini or yellow summer squash (I cut them as spears)
2 cups sliced onions
Kosher salt, for sprinkling vegetables
2 cups white vinegar
3 cups sugar
1 1/2 tablespoons pickling spice
1/2 teaspoon crushed red pepper, optional

In a large pot or bowl, layer sliced squash and sliced onions, and sprinkle each layer generously with kosher salt and let sit for 1 hour. Drain well.
In a large non-reactive pot, combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil. Add squash and onions and return to a boil.
Divide vegetables between sterilized jars and ladle enough pickling liquid over vegetables to come within 1/2?inch from top of jar. Wipe rims of jars clean, cover with lids and screw tops in place. Process jars in a hot water bath for 10 minutes. Remove jars from water bath and cool. Jars should seal as they cool. Any jars that do not seal should be refrigerated and consumed within 2 weeks.

Monday, September 7, 2009

3 day weekend

Yippee a long weekend. I can relax and finish my school work, right. Nope not me I have to find things to do that of course could have waited.

On Saturday after working all day at market I came home and decided to rip out the carpet in the living room/playroom. This really did need to be done it smells really bad. My littliest daycare baby spits up on an hourly basis and it just smelt. Well mom and I get in there and rip out the carpet. step one done. Now step 2 replace floor. Hahaha we have noithing to replace it with. I just swept it really well and we are going to put the blue mats down until I can get the floor done.

On Sunday I run into Rockford. Jordan need supplements and some gluten free food. I also end up getting 4 doz sweet corn and several pounds of concord grapes so I guess Monday will be a canning day.

Tuesday, September 1, 2009

What an opportunity!

My neighbors at market from K-Lee bar farm raise dairy goats and with fall approaching they were going to need to butcher some goats or have to buy hay. They offered to let me help. Now would be the time to stop reading if you get squeamish.

I woke up Sunday both a little excited and a little nervous about butchering day. I was really going for the experience but came home with a goat that I butchered. I almost feel guilty but what a great way to get meat that I know has no chemicals added and fed and treated humanely.

When I arrived Lisa already had one skinned and hanging there I was pleasantly surprised that it didn't gross me out. My theory is after 7 years of extremelly gross bathroom issues with my son I can do anything now.

We started our goats I didn't enjoyed the amount of innards at first but by the end I wanted to dissect them. The skinning took me a good 40 minutes I can't believe how fast others can do this. I learned a lot about anatomy and very fascinated, next time if I get invited again I am bringing an anatomy book so I can name the parts.

I have to say this is a skill I am happy to announce that I enjoyed learning. Yesterday I worked with the kidneys to see what I could do. This is where the chef in me came out. I marinated them in lemon juice for a while to pull out any impurities and soften. Next I tried them 3 ways. I tried them raw and I actually enjoyed them, I tried them in a rice dish but I was out of rice so I used quinoa again not bad, and then I tried one cut in half and I skewered it and bbq it. The bbq version was my favorite. They are very rich and tasty.

Today I am playing with the heart. I am also soaking in lemon juice then I am going to cut in half and flour the slices so that I can quick saute and then I am going to let them simmer for a good hour with carrots and onions and celery all from my garden.

The liver is next on my list. I am eating some for dinner tonight and then I am going to freeze the rest so that I can grate some into Jordans muffins so he can get some extra iron and minerals.