Being the ant--my obsession with summer produce

This weekend I felt a bit like the ant laying up stores for the winter while the rest of my family played grasshopper. I am sure all my little bugs will enjoy it this winter. There is such great fresh food available right and I want to take full advantage. Next week we starting getting a weekly box of produce from Shaw Farm CSA. This weekend I put away 4 quarts of peaches and 4 bags of lima beans to eat this winter, as well as adding to my blueberry stash.

Friday night I picked these at Larriland Farm, putting my blueberry picking total for the summer somewhere up around 15 pounds (not bad for someone who never picked a blueberry before! It was a beautiful night, there was the threat of storms and a wind that cooled things off. I was out in the blueberry patch all by myself. Although there were a lot less berries than the last time I was out, the picking was a whole lot easier, no worrying about the green ones, they just weren't there. I can home and made blueberry muffins (with a little help from the girls) for breakfast on Saturday morning. I used this recipe from Food Network. Alton never steers me wrong. They were great right out of the oven. This morning I wasn't nearly so impressed, they were a bit dry. I would guess that has more to do with my over baking in the convection oven than Alton's recipe.

In addition to the last of the blueberries I picked the first of the summer peaches. I picked just over 20 pounds (to get the discount, I am a sucker f0r a discount). It was the first day of peach picking and the trees were heavy with fruit. I had a good time ducking into the middle of the trees to find the juiciest peaches--lots of them were still on their way to even "firm" ripe. Once home I spent lots of time on the computer trying to find new recipes to make with my bounty. So much for new recipes, I went for the tried and true cobbler recipe combining my blueberries and peaches.

Fruit Cobbler (from the Gilman United Methodist Church Cookbook)

Cover the bottom of a 9x9 pan with fruit

Mix together:

3/4 c sugar
3 TBSP butter
1 c flour

1 tsp baking powder

1/2 tsp salt

1/2 c milk

Cut the butter into the dry ingredients and then add milk and stir until it comes together. Spread over fruit (don't worry about covering the entire thing).

Mix:

1 c sugar

1 TBSP cornstarch

1 c water

Pour over the entire pan.

Bake 40 minutes at 375F.

I baked zucchini bread using Gretchen's recipe and put one loaf in the freezer. Gman and I loved it, haven't gotten the kids to try it yet. I also put together a peach pie and put it in the freezer as a surprise for dessert one night next week when we are on vacation with my family. So that is the end of the baking for the weekend.

I also gave canning a try for the first time this weekend. I LOVE hot pepper jelly so I decided to give it a try. I used this recipe from the nice folks at SureJell. I am not sure how it tastes yet but it did all set up and the jars sealed (love the little pinging sound as they go). Since the jelly went so well I was on a quest to make pickles as well. I am in search of the recipe for my grandmother's sweet pickles. My grandmother is in a nursing home following a stroke and my Mom can't find the recipe. I found one on a forum that I sent to Mom to go over with grandma and see if it sounds close. It will be a big project, its a 10-day process adding boiling water or syrup to the pickles every day while they process. The end product is so worth it, both in taste and for the memories of the big crock sitting in my grandparents kitchen for most of the summer as she made different kinds of pickles. Until I find the recipe, a crock and 10 days where I have time to tend to the pickles everyday that project is on hold.

To test my pickle making skills I started out on Sweet and Spicy Pickles. Next time I will heed the warning to wearing gloves while dealing with the jalapenos! My skin cracked on my index fingers kind after using the mandolin to slice all the peppers. It was kind of like when you put Elmer's on your hand as a kid and then moved it. Not so cool when its your skin. No long term harm though, things are back to normal if a little rough today. Again, all the jars sealed, now they need to age 10 days before we give them a try.

Very busy domestic weekend. It reminded me again how much I hate my kitchen, not nearly the room I'd like to do these big projects but thinking back its WAY bigger than my grandmother's kitchen and she turned out all kinds of good stuff.

Mindless Summer Fun

We did a whole lot of NOTHING this weekend. Its been an intense couple of weeks, it was hotter than hades and everyone just needed some serious chillaxin'. I went to the gym, church, the farm market, and the grocery store between Friday night and this evening and those were the only times I left the house. I watched a whole lot of nothin' on TV--The Biggest Loser special editions, hours of FoodTV and Dr. 90210. My mind is officially mush.

I did make the effort to go to the farm market today and they had just picked lima beans. I LOVE fresh lima beans. I don't know why frozen ones from the store just aren't the same--but they are not. Growing up we cooked them, then when the water was mostly gone added milk and butter and ate it over white bread. I have no idea why, I just know that it was GOOD. Today I bought 5 pounds of lima beans. It is so hard to tell how much that is in terms of beans because the pods are so big. I brought them home and shelled them and shelled them and shelled them in front of the mindless TV. I cooked some and stuck a bag full in the freezer. They were delicious. Between that and the salad with fresh, halved yellow and red cherry tomatoes, a bit of fresh basil, mozarella and balsamic vinegar--it tasted like summer.

Es and her boys came over to share in the bounty. I also whipped up some homemade ice cream, it was our second batch since receiving the freezer for Christmas.

MM: Does it turn off when its done?
GM: Nope
MM: How long should it go?
GM: The instructions said 15 minutes
MM: How long has it been?
GM: I don't know
MM: So, how will you know when its done
GM: Last time I listened to it and I knew. Your Dad says it is when water comes out of the drain hole.

Blueberry Pickin'

Friday night the girls and I ventured out to a nearby farm to pick blueberries. I warned everyone that they needed to go to the bathroom before we left. Did they? Of course not. We weren't there for 10 minutes before the "I have to PEE" whining started. I told them if they concentrated on finding the biggest, bluest berries it would help take their mind off their ordeal. PDQ said I was right it helped. Finally about 4 pounds of berries later I couldn't take it any more. As we drove the circuitous route back through the farm fields I spotted a port-a-potty. (Of course it was on the other side of the blueberry bushes if only I'd known we could have walked down the row and been there). We stopped, PDQ went first, was in the outhouse 5 seconds before she declared she didn't have to go any more. I reminded her of the previous half hour and she relented, I told her to hold her nose if she had to but she. was. going. They both managed to go, although there were lots of questions about the blue water and the smell and the urinal cakes.

After we got home I whipped up my favorite blueberry recipe, a lemon, blueberry pound cake that I got from Cooking Light. It is light and wonderful. It calls for a bundt pan but I generally make it in two loaf pans, one to eat, one to share or freeze. I also like to add a little lemon zest to the cake and the glaze (you have to squeeze the lemons anyway, might as well use them all!).

Blueberry Pound Cake (from Cooking Light)

2 c granulated sugar
½ c light butter
½ block light cream cheese softened (4 oz cc)
3 large eggs
1 large egg white
3 c all purpose flour divided
2 c fresh or frozen blueberries
1 t baking powder
½ t baking soda
½ t salt
1 8oz carton low-fat lemon yogurt
2 t vanilla extract
cooking spray
1 c powdered sugar
4 t lemon juice (about the juice of 1 lemon)

Preheat oven to 350F
Beat first 3 ingredients at medium speed until well blended (about 5 minutes).
Add eggs and egg white, 1 at a time beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife.
Combine 2 T flour with blueberries in a small bowl and mix well.
Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mix alternately with yogurt, beginning and ending with flour mixture.
Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray (I use two loaf pans instead and it turns out well and there is one to freeze!)
Bake at 350F for 70 minutes or until a toothpick inserted in the middle comes out clean. (For the loaf pans I usually set the timer for 50 minutes and start checking, for the convection oven I go with 325F)
Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in small bowl, drizzle over warm cake.

Yesterday I tackled blueberry freezer jam for the first time. I was glad to see that it was setting up well last night and can't wait to taste. I think it will be a nice change from strawberry during the long winter. I am reading Animal, Vegetable, Miracle by Barbara Kingsolver. Its really opened my eyes to the impact of eating more locally grown food so I am trying to do my part. We'll be out at the farm picking more fruits and veggies as well as hitting the local farmers markets. Not only does it reduce the fossil fuels needed to get our food to us, it just tastes better! The book is just generally a good read and I'd recommend it for anyone who even dreams of having their own little plot of land--the family commits to getting all their food from local sources for a year.