It's Easy Being Green

As the nights get cooler and the days get shorter, apples that ripen in the Fall are finally ready to come off the tree.  We have several U-Pick apple orchards in the area and enjoy going to fill up a bag or two as we wander down the rows of apple trees.  Inevitably we come home with more than we can simply eat so naturally, we look for ways to preserve a piece of Fall.

Last year I dug out the apple slicer and corer.  It took about an hour or two to make my way through the entire harvest and get them ready for preserving.  We left several of the jars of apples plain and packed them in sugar water.  I used another batch of apples to make jars of apples packed in cinnamon red hot syrup.

Both have proven to be a winner and have their own special uses.  The regular apples I use for baked goods, pancakes or waffles and main dish recipes like Pork Chops with Apples.  The cinnamon red hot apples are good for desert toppings and breakfast treats like waffles.

Yearning to celebrate the changing of the seasons this weekend, I cooked up Baked Pork Chops with Apples and a side of Baked Sweet Dumpling Squash.  Both were delicious and I will put them in our seasonal recipe collection.  I’ll share those recipes later this week.  In the meantime, if you’re looking to can some apples, here are the two recipes I use.

Apples In Syrup

courtesy: Ball Complete Book of Preserving

Ingredients:

-  10 to 12 lbs. apples, stemmed, peeled, cored and quartered (to prevent browning submerge apple slices in 1/4 cup lemon juice and 4 cups water)

-  1 batch of hot syrup (I used a light syrup recipe because I wanted to preserve as much of the nautral apple flavor & sweetness as possible.  Make by combining 2 & 1/4 cups of granulated sugar in a large pot with 5 & 1/4 cups water.  Bring to a boil over medium-high heat, stirring until sugar is dissolved.  Reduce heat to low and keep warm until needed, making sure you don’t boil the mixture down)

Directions:

1)  Prepare canner, jars and lids.

2)  In a large stainless steel saucepan, combine apples and syrup.  Bring to a boil over medium-high heat.  Reduce heat to medium-low and boil gently for 5 minutes, until heated through.

3)  Using a slotted spoon, pack hot apples into hot jars to within a generous 1/2 inch of top of jar.  Ladle hot syrup into jar to cover apples, leaving 1/2 inch headspace.  Remove air bubbled and adjust headspace, if necessary, by adding hot syrup.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

4)  Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process both pint and quart jars for 20 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

Apples in Cinnamon Red Hot Syrup

courtesy:  Ball Complete Book of Home Preserving

Ingredients to make 8 pint jars:

1 & 1/2 cups granulated sugar

1/2 cup cinnamon red hot candies

2 cinnamon sticks

2 tsp. whole cloves

1 tsp. ground ginger

2 cups water

1 & 1/2 cups vinegar

2/3 cup light-corn syrup

2 tbsp. red food coloring (optional)

24 medium apples, peeled, cored, sliced and treated according to directions above

Directions:

1)  Prepare canner, jars and lids.

2)  In a large stainless steel saucepan, combine sugar, cinnamon candies, cinnamon sticks, cloves, giner, water, vinegar, corn syrup and red food coloring, if using.  Bring to a boil over medium-high heat, stirring frequently.  Add apples and stir gently over medium-high heat until apples are heated through, about 6 minutes.  Discard cinnamon sticks.  Turn heat off, but leave saucepan on heating element while filling jars.

3)  Using a slotted spoon, pack hot apples into hot jars to within a generous 1/2 inch of top of jar.  Ladle hot syrup into jar to cover apples, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot syrup.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

4)  Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 15 minutes.  Remove canner lid.  Wait 10 minutes, then remove jars, cool and store.

Now let the fruits of your labor cool for a couple of days and coming up later in the week, I’ll share the delicious recipe I used for Baked Pork Chops and Apples and Sweet Dumpling Squash.

Popularity: 2% [?]

My two zuchinni plants have grown to encompass probably about four square feet of garden space a piece now and are popping out some whoppers!  The zuchinni plants really seem to suck up all the rain water they get which in turn produces some that look like they’re vying for world domination.

This week's harvest from the backyard zuchinni plants

This picture shows this week’s total take.  We’ve been eating a lot zuchinni and are skulking around for some more recipes.  Usually we just saute it up with some butter, herbs and wine and eat as a side dish.  I know I’ve seen recipes for stuffed zuchinni that looked pretty good so I guess I need to go track that down again.

Do you have any great zuchinni recipes?  What do you currently have a bumper crop of in your garden?

Popularity: 2% [?]

It got hot and sticky yesterday here in southwestern Indiana.  A lot of people commented that it felt like mid-Summer already and I have to admit, I kicked the a/c on because I just yearned for some cooler, drier air.  I’m a newcomer to the Midwest of course so all this humidity is a new experience for me.  It can feel downright tropical out there!

While I’m sitting out on the deck or working in the garden, there’s nothing more refreshing than a cool, frosty drink to help you cool off.  Below are some great and cheap alternatives to store bought mixes or drinks that will normally empty your wallet of a few more dollars.  So why not try these homemade versions instead.

Lemonade Syrup

The key to making lemonade syrup on the cheap is to look for lemons to go on sale.  You’re going to need about 16 lemons for this recipe, so the cheaper you find them the cheaper it will cost to make your syrup.  The batch of syrup will end up making enough to create 22 glasses of delicious lemonade.

Ingredients:

- 3 cups sugar

- 1 cup boiling water

- 3 cups fresh lemon juice (about 16 lemons)

- 2 Tbsp. grated lemon zest

1)  In a 1.5 quart, heatproof container, put in the sugar.  Add the boiling water, stirring constantly, until the sugar has completely disolved.  Let the sugar mixture stand until it is cool.

2)  Add the lemon juice and zest and stir until all the ingredients are well blended.  Cover the container and store in the refrigerator for up to 1 week.  Makes 5.5 cups of syrup.

To make a fresh glass of lemonade using your syrup:

In a tall glass, combine the desired amount of syrup (1/4 to 1/3 cups) with the desired amount of cold water and stir until blended.  Garnish with lemon wedge or a sprig of mint.

To make a fresh pitcher of Lemon Squash:

This is a fizzy version of fresh lemonade made with sparkling water. In a 2 quart pitcher combine some lemon zest with 1 cup of the lemon syrup you made earlier.  Stir until well blended.  Just before serving, stir in the seltzer, sparkling water or club soda and stir gently.  Then pour over ice filled glasses and garnish with a lemon wedge or mint sprig.  Makes 4 servings.

Limeade Syrup or Lime Squash:

This can be prepared the exact same way, just using limes instead of lemons if you desire.  Fresh strawberries will make a refreshing and sweet garnish for the limeade if you choose.

What’s your favorite cold drink that helps you cool off on a hot summer day?  Share it with us and we’ll post your recipe online to share with our other readers.  Happy sipping!

Popularity: 3% [?]

Winter can be a tough time to keep up your vitamin intake but it’s essential to stave off sickness and any sort of infection that might come your way.  One of the best ways to make sure you’re getting enough vitamins is through some good whole, natural foods.  This recipe for a vitamin-rich soup is a great way to change your dinner routine, warm yourself up on a cold night and help your body and immune system by getting a nice dose of vitamins.  It’s great made in the crock pot and can simmer all day if you like.

A rutabaga, packed with loads of nutrients.

This recipe includes rutabagas, a root that is usually clumped in with turnips.  Rutabagas have a larger root than turnips and are a weedy relative of the cabbage.  They’re popular in Canada, France, Russia, the British Isles and Scandinavia.  In the U.S., rutabagas are grown even less often than its cousin the turnip, although they store better and have a sweeter, yellow flesh.  Turnips are one of the first vegetables cultivated by man and were once as popular as potatoes are today.  The vegetable has fallen out of favor with gardeners despite new, tasty varieties that mature quicker.

Rutabagas and turnips

While you can substitute turnips for the rutabagas, you’ll be losing out on some amazing nutritional benefits.  They’re both moderately good sources of fiber, calcium and vitamins A and C.  Rutabagas have almost twice the amount of nutrients than turnips do.

Ingredients:

1 cup dried beans (any variety will do)

1/3 cup dried peas

2 cups diced carrots

2 cups potatoes, peeled and diced

1 cup rutabaga, diced

1 medium-sized onion, chopped

2 tsp. dried summer savory

1/2 tsp. dried thyme

1/2 cup fresh or frozen parsley, chopped

2 cups cooked chicken (optional)

1 cup zuchinni or pumpkin, grated (optional)

Soak the dried beans and peas in water overnight or for 8 hours to soften them up.  Fill your crock pot 1/3 full with water.  Add carrots, rutabaga, potatoes, onion, beans and peas.  If you decided to include the chicken or the squash add them as well.  Let simmer for 3 hours or until the vegetables are almost tender.  Add the summer savory, thyme and parsley.  Let simmer for another 1 to 2 minutes or until vegetables are completely tender.  Serve hot.

Popularity: 6% [?]

Here’s another timely set of home remedies I pulled from the Reader’s Digest book Homemade.  It’s also cold and flu season and if you’re like me, you hate pouring money into over the counter medicinal products that may or may not work and cost a ton of money.  Try some of these quick fixes to relieve your symptoms.  If you like these recipes then you might want to consider picking up the book for your library.  It’s chock-full of recipes from meals to drinks to desserts to home remedies for whatever may be ailing you.

Homemade Chest Rub – It really is quick and easy to make this rub.  Rub the mixture onto your chest, cover with a piece of flannel and then top off with a hot pad.

Ingredients:  – 30 drops massage oil or carrier oil like almond, jojoba or avocado oil

- 5 to 10 drops eucalyptus or wintergreen essential oil

1)  In a small bowl mix the oil and the essential oil together until combined.  Rub the mixture into your chest.  Cover with the flannel and heating pad and get comfy as the essence opens up your chest.

Cough Suppressant Tea – If you know how to grow any herbs in  your home garden, sage should be one of your first choices.  Not only is it great on chicken and other dishes, it also makes a wonderful cough suppressing tea.

Ingredients:  – 4 fresh sage leaves or 1tsp. dried leaves from your spice cupboard

- boiling water

1)  In a standard sized cup, steep the sage leaves in boiled water for at least 20 minutes.  If you leave it sit longer more of the goodness will release from the leaves.  Strain and drink the tea hot or cold.

Throat Spray – I bet you didn’t know you had a natural throat antiseptic and pain killer sitting in your spice cabinet.  Well, you do and it’s also pretty simple to make.  You’ll wonder why you didn’t know about this before you always bought that awful bottle of throat spray at the drug store.

Ingredients:   – 8 oz. spray bottle

- 1 Tbsp. cayenne pepper

- Enough water to fill the bottle

1)  In a clean spray bottle, combine the cayenne pepper and the water.  Shake the mixture well and spray into the back of your throat.  It will numb your throat and you can also use it as a gargle.  Just make sure not to splash it into your eyes because you migth have another problem to deal with if you do.

Popularity: 8% [?]

Are you egg-nogged out yet?  I can’t seem to get my fill of the drink that is delightfully bad for us!  Sometimes the usual old flavor gets boring though.  So how about this alternative recipe for Homemade Banana Eggnog:

I cup plain or vanilla yogurt

1 banana, cut up

2 Tbsp. honey

2 tsp. vanilla extract

1 egg

Place all the ingredients into a blender and process for 20 seconds or until smooth.  Yum!  The recipe makes 2 servings.  If you’d like to turn it into a winter warmer, your favorite brandy or even a banana brandy would taste pretty good in this one.  Do you have any eggnog recipes that you’d like to share?