I haven’t had much time to cook-through my recipe book lately to keep up with my cook-through challenge. Summer has become a busy time for us.
Now it’s relish makin’ time. Zucchini Relish to be exact. This is so simple to make and the best tastin’ relish. I’m using our own home grown zucchini and onions but I had to buy the peppers since ours aren’t ready yet.
I’ve been making this relish since 2015 from the Ball Blue Book.
The veggies are sitting in salt water for now. In a couple of hours they will be ready to be cooked with the vinegar and spices for canning.
We are having a better year with our garden compared to 2016 and have been preserving many things. We will be very busy when our tomatoes begin to ripen. We have 6 Roma tomato plants and plan to can a lot of them. We also have 4 others for eating and they are all growing quite well along with everything else.
I hope to find time soon to make some new recipes for the cook-through challenge. As I said in the beginning we will make as many recipes from our books as time allows. And summer isn’t allowing me much time for that!
Summer is a busy time as food begins to ripen for preservation and day trips are on the agenda. Hope to share some more posts with you soon, as well as some photos.
Spent much of today picking cherries from our trees.
(We’ve already made Strawberry Jam and canned it; homemade is the best!)😍
Traveller, Robert E. Lee’s beloved horse, is waiting outside of the Lee Chapel & Museum.
Washington & Lee University
Lee Chapel & Museum.
Washington & Lee University.
When I make a pie I always make a homemade pie crust for it. When I’m in the mood to make homemade quiche I prefer to make it crustless.
Here is my version of a crustless quiche which I enjoy making on the weekend (when I have extra time to make a yummy breakfast). I always use fresh veggies for this and begin making it approximately 1 1/2 hours before I want to eat it. This would be great for brunch or supper too!
Preheat oven to 350 degrees
fresh veggies-mushrooms, sweet peppers, zucchini
meat-crumbled sausage of choice
1 1/3 cups milk
shredded cheese of choice-I enjoy colby-jack cheese
salt and pepper-use as desired (or use another type of seasoning you enjoy)
saute the meat with the veggies in a pan to brown the meat and reduce the water from the veggies
whisk the eggs and add milk, cheese and seasonings of choice and whisk all together
Place the meat and veggies mixture in the bottom of a 9-10″ deep pie plate or other dish
Pour the liquid mixture over
Bake 45-60 minutes or until it is ‘set’ in the middle and browned to your liking
(Here are few photos from my breakfast this morning)
This image is part of the Glimpse of a Rural Life Series
This weekend, we began our “canning season.” The local strawberries are now fully ripe and ready for jellies and jams. We took four quarts of delicious and very ripe, wonderfully aromatic strawberries and turned them into this….
We don’t mess around with those half-pint jelly jars; we go all the way and fill up those pints!
(BTW, the recipe, if you’re interested in making your own, is the Ball recipe for ‘Strawberry Jam’)