Where are the eggs and canning pear chutney

The other day Dude request I buy eggs from the store. He felt our hens were lacking. I said there should be eggs out there but okay.  Yesterday I bought eggs... gasp. 

Today I went out to go for my walk when the lambs called for me to come over. Molly said she had a secret and Prudence (the small one) said Molly was just a tattle-tail. 

Prudence aka Dolly (Dude refuses to call her Prudence) is below.

Molly said, "come ere"  Sometimes she says that just to get a head rub. 

But this is what she showed me.  Thank you Molly! 

Yep, they were right there she told me. 

A little over a half dozen from the barn. 

Then I checked the henhouse.... 

OH Dude. 

So.... I took the store bought eggs and made hard boiled eggs. 

Most of the day was spent taking down Christmas decorations and 

Canning pear chutney.

I love chutney  I love it with lamb (not one of ours any more but I do like lamb), cheese, oatmeal, rice, over cream cheese, on sandwiches, over tators or with squash. 

Again, I used what was left from the holidays.

Cast of characters:

1 cup of cherry flavored craisins

1 cup of boiling water

1 tablespoon olive oil

1 medium onion chopped

1 teaspoon of sea salt

3 tablespoons of grated ginger

1 tablespoon mustard seeds

1/2 red wine vinegar

3 tablespoons of cherry brandy

4 cups roughly chopped pears  ( it was 6 small pears)

1 cup of sugar 

My jars were sterilizing. 

1. Place craisins in a bowl and pour water over them. Set aside.

2. In a large pot heat oil, onions and salt until onions are soften. Add ginger and mustard seed. Seeds will soon begin to pop.

3.  Add vinegar and brandy, stir while gathering the bits on the bottom of the pot.

4. Add craisins with their liquid

5. Add pears (on the second batch I did add an apple since I was short a pear) and sugar. Stir.

6. Put heat on low and cook for 30minutes or until the pears soften. 

7. The chutney should be syrupy not watery and rich in color.  Taste before you ladle into jars. Do you need to add salt? sugar? vinegar?

Are your jars ready? Wipe rims. Ladle into sterilize jars, add lids and water bath for 20 mins or 15 if at sea level. 

Remove from the bath. Listen for the pop or ping of your lids. Make sure all seal . I do not move mine until the next morning, labeling them before putting in the pantry.

Batch 2 

Second batch with apples.

Next time I may try it with brown sugar ...or pepper flakes... or apple cider vinegar...regular raisins... the ideas are endless.

Of course, I left a sampling out for me! Yum!

peace 

Dis-L-Do update 6-5

It is finally sunny and warm.  Springtime for us has finally arrived. 

The eggs were washed up just after breakfast .

I did get some vegetable plants in near the house. The big planting will be out by the greenhouse. 

The lambs were happy for the recent rains and the tall grass it brought. 

Strawberries were on sale (I ate all the ones we grew.  It is our first year growing them).  I decided to make strawberry jalapeno jam.  We make it every year. 

Very simple , just  7 cups sugar, 4 cups strawberries, and 1 cup jalapeno with 1 pectin package. Process like you would jam.

Lovely

Lunch was a big salad with everything we grow (minus the tomatoes, those are store bought)

Lettuce, radishes, onion, and beets I canned last year. 

We added meat from one of our homegrown chickens.

Dressing was homemade chipotle sauce. 

Mix all in a food processor or blender. I just poured everything in, so this is the recipe...more or less, sorry. 

2 chipotle peppers (I like the onions too, so I added them)

Like this...

Plus 1/2-3/4 cup oil

1/4 cup real maple syrup

5 tablespoons rice wine vinegar

salt 

pepper

oregano (dried)

and a dash of garlic powder

The dressing was so good I will use it on sandwiches later. 

The afternoon was filled with time in the greenhouse... tis the season!

peace

Spinach - breakfast, lunch and dinner

Yes, it's May and yes, it was a snowy, rainy day.  The day could not decide if it wanted to snow or rain. Despite the large puddles on the land, I am glad we have the greenhouse.

We welcome the green the water has given us!

Today we have an abundance of spinach!

Let's see what we can use it for all in one day....

Breakfast - a vegetable scramble of egg, a little bit of cheese, chopped onion, tomato and of course, spinach. 

Lunch - spinach pesto. Instead of basil, I used spinach.  Instead of pine nuts , I used walnuts. Make it like your favorite recipe with these substitutes and you won't regret it. 

Cream cheese on one side, pesto in the middle and Colby/cheddar cheese on the other.... butter the outside and grill. 

Great with apple slices. 

Dinner - spinach salad. 

Spinach, strawberries, goat cheese, walnuts and red onions.

Served with grapefruit and fish... imitation crab legs.  

 

Ended the day with decadence. Magic bars, which is a cup of crushed graham crackers mixed with 1/4 cup melted butter pressed into an 8 inch pan. Top with whatever you have in the freezer. I had coconut, walnuts, white and semi-sweet chocolate chips, and m&m's.  Press. Top the whole thing with sweetened condensed milk and bake at 350* for 25 minutes. (I put the m&m's on after it came out of the oven)

Tomorrow the sun is said to be making an appearance.

peace

Cranberry Sauce

Cranberry Sauce … people either love it or hate it.  I love it.  I could eat it year round and do.  I decided to make a bunch of small jars so we don't waste a lot and anyone who likes cranberry sauce can take some home.  This recipe is from someone at work, Will.  He shared it with me a few years ago. It is quick, easy and turns out every time. 

8 cups of cranberries... or two bags

4 cups sugar 

4 cups of water.

Mix together over heat.  Cook until it boils, let boil for 5 minutes.  Then simmer until the mixture thickens and coats the back of a spoon. 

The recipe said 15minute but with my altitude it took 30 minutes. 

Put in a water bath for 15 minutes.

I love hearing the cranberries pop as they cook not to mention how beautiful they are. 

We are including many other canning goods from this year.  Orange marmalade, strawberry jam, pickled cucumbers and okra from my sister, The Major, aka Pat, and pickles from my niece, The Sailor, aka Christine - carrots and cucumber spears...ohboy!

Dude had made deviled eggs. 

And ham already.

Early in the morning the homegrown turkey will go in the oven, wrapped in local pepper bacon.  

Salad with cranberries, apples, walnuts and homegrown lettuce will be made. 

Dude is making the stuffing and mashed potatoes.  I will make the green beans, blackberry pie and Watergate salad. 

Family will bring the rest. 

We are so thankful for all who take an interest in our homestead.

We pray all those celebrating American Thanksgiving has a safe and wonderful day and yes...

peaceful.