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 This is so easy that it barely qualifies as a recipe, but the shrimp turn out so delicious when they’re cooked this way. They’re much tastier than boiled shrimp, and I think this preparation method is easier too (no boiling water pot to contend with), so it’s a winner all around. Just add some spicy cocktail sauce and you’ve got the best homemade shrimp cocktail you’ve ever tasted. I like to use the largest, wild-caught (not farm raised), shell-on shrimp I can find at the store, and adjust the cooking time by size. This makes enough to serve 6 – 8 as an appetizer [...]
Continue reading Roasted Shrimp
 I know it’s typical to grill vegetables in the summer, but sometimes it’s just easier to roast them and these are good with just about any summer dinner. This is simple, it only takes 20 minutes, and you don’t have to worry about the grill.
1 medium zucchini
1 medium yellow squash
2 different colored bell peppers (such as red and yellow)
1 fennel bulb
1 red onion
2 tablespoons olive oil
kosher salt
freshly ground black pepper
8 sprigs thyme
Preheat the oven to 375°F. Trim the ends of the zucchini & yellow squash and cut them into 3/4″ slices, core the peppers and cut into 1 1/2″ strips, trim off the fennel stalks and cut the bulbs (through [...]
Continue reading Roasted Summer Vegetables
 I think this was the predecessor to catsup, and it’s much better. Catsup seems kind of bland to me – but boy do I like this stuff. We first tried it on hamburgers (and it completely ruined any chance catsup had of getting on my hamburger again). If using fresh tomatoes, make sure they’re big, bold, high flavor tomatoes – don’t bother with insipid hybrids. It’s good on pork, beef, grilled onions, roasted vegetables, and I’m wondering about a cracker with goat cheese. Anyway, I found it at “The Splendid Table” ” blog (see Favorite Links) under Sweet and Piquant Tomato Jam. I also [...]
Continue reading Tomato Jam
 The good news is that we still have squash, potatoes, and beets in the root cellar from last year’s garden…….the bad news is I need to get busy using everything up. This recipe is a great one for using the squash, and although my husband doesn’t like butternut squash, he likes this.
4 lbs. butternut squash (approximate weight before peeling)
2 onions, peeled
2 apples
3 tablespoons olive oil
4 cups chicken stock
½ teaspoon curry powder
Salt and freshly ground black pepper
Scallions sliced thinly for garnish
Peel and seed the squash, and then cut the squash, onions, and apples into 1 inch chunks. Place them in a single layer on two baking [...]
Continue reading Roasted Butternut Squash Soup
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