Hey everyone! Stop by the Abingdon Farmers Market today for a Prudent Wife Live demonstration from 3-6, Tuesday, July 20! We will be making SALSA of every kind! Spicy Serrano Jalapeno Salsa, a milder Everyday Salsa, a luscious, cool Watermelon Salsa and hopefully Peach Salsa!
Tons of useful ideas on making fresh salsa and canning salsa! Terrific ideas on how to use it year round, to spice up even the dullest dishes with a new twist!
From Southern Living - the peach experts!
Peaches Year-round
Savoring the sun-kissed flavor of juicy peaches all year long is easy–simply freeze them at their peak. Freeze sliced, peeled peaches with or without a sugar syrup, depending on how you plan to serve them. Either way, add lemon juice or commercial powdered fruit preservative such as Fruit-Fresh to protect color and texture. Look for fruit preservatives in the produce or canning sections of your supermarket.
For jams and jellies or cooked dishes, such as pies and cobblers, freeze peaches without sugar, and thaw only partially prior to use. Thaw in the refrigerator about 6 hours or until peach slices can be separated but are still semi-frozen; use immediately.
As sugar syrup further helps retain color and texture, peaches frozen with syrup are the better bet for uncooked applications, such as served over pound cake or ice cream. Thaw syrup-packed peaches in the refrigerator 8 to 10 hours, and plan to use thawed peaches within 1 day.
Unsweetened peaches: Gently toss 4 cups sliced, peeled peaches with 1 Tbsp. powdered fruit preservative or a mixture of 1 tsp. lemon juice and 1 Tbsp. water. Pack into a 1-qt. zip-top plastic freezer bag, leaving 1 inch of headspace. Squeeze out excess air, and seal; freeze. Use within 3 to 6 months.
Syrup-packed peaches: Stir together 2 1/2 cups sugar, 1 Tbsp. lemon juice or 4 tsp. powdered fruit preservative, and 1 qt. water until sugar dissolves. Pour 1/2 cup sugar syrup into a 1-qt. zip-top plastic freezer bag. Add 4 cups sliced, peeled peaches and additional syrup to cover peaches (about 1 cup), leaving 1 inch of headspace. Squeeze out excess air, and seal; freeze. Use within 8 months.
Haven’t we all seen the Topsy Turvy, upside down tomatoes and wondered how those would do in our garden! Yesterday, we picked up some gorgeous heirloom tomatoes and can’t wait to plant them.
I want to try those hanging tomatoes, but consistently balk at paying the price they demand for what looks like an old tablecloth. Well, imagine my excitement when a little online research turned up some fantastic upside down resources that will help do-it-yourselfers grow a garden upside down!
I got all excited and was ready to try several of this, until I realized we have nothing to hang them from in this home, so it may have to wait until next year.
Here are the resources:
Enjoy - and let’s all grow some tomatoes this summer! We keep hearing after last years horrid tomato year, and the blight and tomato woes from coast to coast, that we should have a fantastic tomato season THIS year! To salsa!
1 to 1 1/2 pounds skinless, boneless chicken breast diced into large cubes
(you can also use beef cubes or turkey, and probably even pork)
1 tablespoon dijon mustard
1 cup plain yogurt
2 tablespoons lemon juice
1 small can of tomato sauce 8 oz
5 large cloves garlic, finely chopped
1/2 can chopped green chilies (I use the whole can!)
2 tablespoons paprika
2 tablespoons garam masala*
1 teaspoon cumin powder
1 teaspoon turmeric (brain building GREAT stuff!)
1 teaspoon salt
Whisk together all of the ingredients minus chicken in your crockpot. Then mix in diced chicken or whatever meat you decide to use. Turn the crockpot on low until the chicken is cooked throughout.
Serve over whole grain brown rice, Basmati or whatever rice you prefer. Could also be served over veggies, chickpeas or new potatoes.
To make your own garam masala, I substituted 1/4 tsps. of each. Ideally, roast the spices for maximum flavor (I posted how to do that on www.ThePrudentWife.com)
• coriander (seeds )
• nutmeg
• cardamom
• cumin seeds
• black peppercorns
• caraway seeds (I did not have)
• cloves
• cinnamon
Gone to the Farmers Market and are now wondering what to do with okra besides fry it up country style? Here is a much healthier option, that Emily and I really liked!
Ingredients:
|
3 tablespoons butter 1 medium onion, chopped 1 pound sliced fresh okra 1/2 teaspoon ground cumin |
1/2 teaspoon ground ginger 1/2 teaspoon ground coriander 1/4 teaspoon ground black pepper salt to taste |
Directions:
| 1. | Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.Thanks to All Recipes for this one! |
Well, just got back from the Farmers Market in Johnson City. Welcome to a new feature - what I am buying each week at Farmers Market and then I will be including how to use them!
Goal - to encourage you to shop local, get great deals and feed your family the best of what the Lord has put on this earth to eat! This is dedicated to my beloved best friend, Christa, back home, so she can begin to search out inexpensive produce and figure out what to do with it. She is back home in California, we are in Tennessee, so there will be huge differences in what we have available. Yet having visited farmers markets from coast to coast, they all have common items across the US! Join us for the adventure each week and learn some new recipes and exciting ways to use all that fresh, local produce!
We live in the Appalachian Mountains, so our FMs are slowly gearing up. Each week, a few more booths are open. They are not at full capacity yet. The veggies are slowly coming in and we are waiting on rain in the mountains! As always, I diligently search out the unsprayed, locally grown, essentially organic - although **NOT** certified organic produce.
All this for LESS than $20!Again, our farmers market is not all the way up to speed yet, and some of these prices are a little higher than they will be July/Aug/Sept! Had I bought this organic at the store - it would have been closer to $45.00 at yesterday’s prices!
Visit often for recipes and ideas, and how to use YOUR Farmers Market to provide the best locally grown, seasonal produce for your family!