10/30/2019 – This ferment is essentially the same as No. 2 and 3 other than substituting a cayenne pepper for the Hungarian Hot Wax. It only made one quart as that was the final lot of banana peppers that have been in the refrigerator for the past 2-3 weeks.
Continue reading10/16/2019 – We like the last Lemon-Dill Kraut No. 5 with twice the lemon of the original recipe. We also like carrot in kraut so decided to combine the two styles and see how it turns out. We had two larger cabbages and so we made both with the ingredients below. We cut the cabbage and grated the carrots with the food processor. 11/1/2019 – Our first sampling was at room temperature and we liked it. 11/12/2019 – Still good. Will make more. 12/7/2019 – We miss the crunchiness that is likely due to the smaller machine cut. The lemon is not noticeable. It also has a dark tone and the flavor is a little off. Need to adjust something.
Continue reading10/14/2019 – This recipe turned out great and was easy. It was adapted from one here. Her recipe was adapted from one at Delish that is below for consideration as it has a few ingredients we might like to add–such as butter and cayenne.
Continue reading10/12/2019 – This turned out good and Mary liked it a lot. It was made the day before she returned from staying with Piper and Olivia when their parents went to Amsterdam. It was adapted from one here that is from a site that looks like there are a lot more good things. Her recipes provide the weights of all ingredients.
One of the easy aspects of this was that the broth from boiling the chicken was used later as the base for the gumbo. Plus, there will be broth leftover and by chopping more of the veggies than needed the extra broth and extra veggies make an easy chicken soup. Especially if you steal a bit of the chopped chicken to add to it.
Continue reading10/10/2019 Recipe from Southern Living
Ingredients
1 1/3 cups grated Parmesan cheese
1 cup firmly packed fresh baby spinach
2/3 cup olive oil
1/2 cup firmly packed fresh basil leaves
1/4 cup firmly packed fresh flat-leaf parsley
How to Make It
Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed.
10/9/2019 – This is a new recipe for us as it includes ginger. It was inspired by the recipe here where there are a lot of good ideas. After two weeks of fermentation we tried it and were very pleased…and a bit surprised. The quart jar was eaten rather quickly. The only change that might be good is a little less ginger so it does not come across with hints of kimchi.
11/21/2019 – Have been eating this now for over a month and it is good. The ginger level seems to have “quieted” down. The hint of sweetness from the carrots is also less than it was. It has been in the refrigerator since mid-October.
Continue readingBelow are ones that could work for us and there are a lot more at https://www.chilipeppermadness.com/
- https://www.chilipeppermadness.com/recipes/pickled-jalapenos-and-carrots/
- https://www.chilipeppermadness.com/recipes/pickled-banana-peppers/
- https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/hot-pepper-relish/
- https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/hot-pepper-relish/
This is an interesting looking roast recipe that has a lot of herbs and seasonings plus the butterflying and stuffing.
Continue reading10/5/2019 – This ferment is essentially the same as No. 2. Nothing was changed other than making it in two quart jars. The salt level was good for taste and firmness.
Continue readingThis looks like a fun way to use the Acorn squash. Too bad we did not have much this first year of a fall garden due to a very hot dry September and an early frost.
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