This was our second preserved B&B Pickles made with our cucumbers from our garden. The recipe below was based on our first batch that was inspired by the recipe at Better Homes and Garden here.
We liked the first batch but they were sweeter than necessary. This batch used 2 cups of sugar as did the first but has more cucumbers–therefore less sugar. See NOTE below.
Continue reading6/22/2019 – This recipe was inspired by one by Ina Garten. It has a lot more cucumber in it as we are having a bumper crop in our first garden. It was much better the next day and seemed like it got even better several days later. Others at Olivia’s birthday party raved about it.
Continue reading6/21/2019 – This salad turned out great and we have made it again several times.
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6/17/2019 – Made this with our corn, blueberries, cucumbers, and jalapenos. Nice crunchy salad. The jalapenos are not distinctive but add a zing that is nice. The feta cheese gives it a Mediterranean tone. Several of the quantities below were increased from the original preparation. This dish was inspired by a recipe here.
Continue readingMary made this as a test for Piper and Olivia during their week with us.
Blended it to smooth purple stuff. Put into plastic popsicle makers and froze it.
This was our first preserved B&B Pickles made with our cucumbers from our garden. Mary had made some great B&B refrigerator pickles. The preparations below were inspired by the one at Better Homes and Garden here and in our copy of their book. It turned out too sweet and not quite spicy enough.
Continue reading6/10/2019 Blueberry Cream Cheese Cookies with a Lemon Glaze
Continue reading3 to 4 cups coarsely grated zucchini
1 teaspoon salt
2 eggs, beaten
1/3 cup flour
1/2 cup grated mozzarella or cheddar cheese
1/2 cup grated Parmesan or Romano cheese
2 tablespoons chopped fresh basil or 1 teaspoon dried
salt and pepper to taste
1/2 cup tomato sauce
1/2 to 1 cup grated cheese for topping
pizza toppings of choice
We like this dill-based kraut better than anything we have made. So, time to start experimenting with the ingredients–particularly the dill. This batch contains 25% more dill at 4.6 gm rather than only 3.7. On 7/23/2019, after it has been in the refer for maybe a week, Mary said she liked it best of any we have made.
| Orig. Grams | 25% more dill | |
| Cabbage | 1862.0 | |
| Dried dill at 1.25 gm per 500 gm cabbage | 3.7 | 4.6 |
| 1.7% salt | 31.7 | |
| 2 T lemon juice* | ||
| Garlic – 3 lg cloves |
In truth, the large digital scale only weighs to the nearest gram. We arrived at about 4.6 by adding dill until it read 5 then removed some.
.* This happens to be 1 tbsp of juice per 900 gms of cabbage
5/11/2019 – This was our first Giardiniera made at the farm and we used mostly the white parts of the bunching onions from the garden. We repeated the use of a 6% brine as was successful for us in Houston.
Packed all into a 1/2-gallon mason jar and pressed and bounced them down. Put a glass weight on them then filled it with the 6% brine made from well water and pickling salt.
6/9/2019 – Our first taste of this ferment was after one month of fermenting in the small pantry. The cauliflowerettes, onions, carrots, and garlic were crunchy without being salty so the 6% brine was just right. Needs more thyme and red pepper flakes or Sambal Oelek.
This was interesting but not likely to be made again unless a different ingredient promised to give it a flavor beyond just the typical ferment and everything tasting the same.