Follow Me

Enter your email address to receive blog posts to your inbox.

Follow by Email

Followers

Saturday, August 18, 2012

Recipes from Anna's Garden

It's finally here!  The long awaited harvest! The payoff is finally sitting on my kitchen counter tops.  Waiting for the harvest takes some patience.  I though I would share some of my favorite recipes I use.  Maybe you have an over abundance of zucchini from those super prolific plants. Or maybe you need some salsa know how. 


Zucchini Bisque

4 medium zucchini, shreadded
1 medium onion, chopped
1/2 cup butter, cubed
2 1/2 cups chicken broth
1 cup heavy whipping cream
3/4 tsp salt
1/2 tsp fresh basil, minced
1/2 tsp pepper
1/4 tsp ground nutmeg

In a large saucepan, saute zucchini & onion in butter for 5-6 minutes.  Stir in broth.  Bring to boil.  Reduce heat, cover & simmer for 12-15 minutes.  Cool slightly.  Transfer to a food processor or blender.  Process on low until smooth.. Return to saucepan.  Stir in the cream, salt, basil, pepper and nutmeg.  Bring to a boil.  Reduce heat & simmer, uncovered for 1-2 minutes.

This recipe is a big hit in my family.  It freezes well also.

Tomato Salsa for Canning

4 cups tomatoes chopped
2 cups seeded, chopped long green chiles
1/2 cup seeded, chopped jalapeno peppers
3/4 cup chopped onions
4 cloves of garlic, finely chopped
2 cups vinegar
1 tsp ground cumin
1 tsp oregano leaves
1 tbsp fresh cilantro
1 1/2 tsp salt

Combine all ingredients in a large saucepan and bring the mixture to a boil, stirring frequently.  Reduce heat and simmer 20 minutes, stirring occasionally.  Ladle hot mixture into pint jars, leaving one-half inch head-space.  Adjust lids and process in a boiling water canner for 20 minutes.  Yields about 4 pint.

Radish Relish for Canning

1 pound radishes
1/2 pound celery stalks
1 cup sweet onions
2 hot red peppers
1 cup sugar
1 tbsp mustard seed
2 tbsp salt
1 1/2 tsp dill seed
Vinegar to cover

Grind radishes, celery and onion coarsely.  Seed peppers and dice.  Combine all ingredients in a saucepan and cover with a layer of vinegar and let stand for 3 hours.  Bring to boil and cook for 10 minutes.  Pour into pint jars and water bath can for 5-10 minutes. Makes about 2 pints.

Dill Pickles for Canning

1 quart cider vinegar
2 quart water
1/2 cup pickeling salt
Dill
Dried red peppers
Garlic cloves

Pack jars with cucumber, dill, red peppers and garlic cloves.  Heat cider vinegar, pickeling salt and water to rolling boil.  Add to jars.  Option 1: flip jars over to seal and then return to upright on counter. Option 2: water bath can for 10 minutes.  Wait about 3 weeks to open and enjoy pickles!

Happy Garden Harvest Season!

The Lord will indeed give what is good, and our land will yield its harvest. Psalm 85:12

1 comment:

Please leave a comment! Say what you mean, mean what you say, but don't say it mean!