Things Changing Around the Farm!

 

 

Just working on some things around the farm..

 

Now there is corn….

Now there is not! Yes,that is me tilling the garden!

Just getting the corn stalks ready for the fall decorations.

On to the inside,

The dinning room is a work in progress…. 

There are big changes coming soon! I will post updates as they occur! Now the Dinning room table I don’t have a good before picture ,but you can kind of see it in this picture. the finish is very dark.

And now…

 

It turned out beautifully! I love it! Steve will be refinishing the china cabinet soon! Here is the before….

FYI, We are putting it up for sale after it is refinished. We found one at an antique store for $300.00 that is bigger and in better shape.

The antique cabinet in the living room, needed to be redone. We painted it and it turned out really nice I think!

It was a freebie from our neighbors! I love it! We have to get  new knobs for it yet.

We will be working on the 2nd on the guest room upstairs and will be taking pictures and posting more about it soon.

Here we are , Just hanging out on the farm …after a hard days work!

Be back soon!

What’s going on?

The garden in finished for this year!

We harvested the sunflowers.They were huge! Some of the heads were 12 inches or more in diameter! I could not get this one to fit in the Wal-Mart bag .

 

I think we had about 25 heads all total. I hope the seeds dry okay and are good.

     The canning is finished for this season. I think next year I am going to get a pressure canner! I have joined a Yahoo group about canning and it has really got me thinking about all the things I can do.   I am also going to get a dehydrator. They talked about using it to dry out all of the things that are left from canning. Skins of fruit and vegetables and then grinding them up in a  food processor and making  powders that you can use in soup bases and in cakes to add flavor. Just think of the possibilities!

Here is a recipe I made up  and thought I would share……

Orange Chicken

6 chicken tenders(cut up in popcorn size pieces)

2 Cup flour

2 eggs

1 Tblsp  salt

1 tsp   pepper

oil for frying

 

Cut chicken up  into bite size pieces. In large zip lock bag  put flour,salt ,pepper. Mix together.

In another large bag, crack the eggs and massage to mix.  In small batches, place chicken in the bag of flour,completely coat on all sides. Then put chicken in the egg bag and coat,then back into flour . Repeat until all of chicken is coated. Then in deep pan,heat oil and deep fry in small batches until chicken floats and is golden brown.  Let drain on paper towels.

   Orange sauce

2 to 3 Tblsp orange marmalade

2 to 3 Tblsps  jalapeño jelly

couple of shots of Soy sauce

1 large clove garlic minced

1 Tblsp minced onion

Tbsp lime juice

1 tsp red pepper flakes

1 slice green onion

In small sauce pan put a small amount of olive oil. Cook garlic and onion until translucent. Add jellies and soy and lime juice,cook until thickened.  Taste and adjust accordingly. Put cooked chicken in Tupperware bowl with lid, add sauce. Put the lid on and shake to distribute sauce. Serve with rice or side dish of choice. the sauce should be sweet –hot.

 

ENJOY!

Jams, Jelly’s and Preserves ,Oh My!

 

 

Lets start with the pears,

I used my Grandma’s recipe for Pear Honey,which strangely enough does not have any honey in it! Go figure.

Granny’s Pear Honey

4 Cups ground pears

2 Cups pineapple (crushed and slightly drained)

1/4 Cup Lemon Juice

Zest of 1 lemon (optional)

2 Cups Angel flaked coconut

6 1/2 Cups sugar

1 pouch liquid Certo

 

In Large stock pot put pears, pineapple,lemon juice ,zest and coconut and sugar. Cook at full rolling boil for 10 minutes  for sauce and 15 to 20 for jam consistency, stirring constantly. Then off of heat add Certo. The dip into processed jars.  It should make about 8 to 12 8 oz jars. Then place in water bath for 15 minutes . Take jars out of canner and place on towels to cool and set up.                    

The finished product, 22 jars!

 

Now the grapes

 

 

Grape Jam

 

4 Cups grape juice and pulp

7 cups sugar

1 pouch certo  liquid pectin

 

Cook grape juice and pulp and sugar to the boil(it won’t stop when stirred) Slowly add pectin and cook for one minute more stirring constantly. Fill jars and process for 15 minutes in water bath canner.

I made a double batch and had 17 jars!

 

Trio Marmalade

 

I won’t put the whole recipe here,because it is somewhat involved. But I got the Recipe from 175 Jams,Jelly’s and Marmalades! If you like citrus, this is one for you to try!

 

This is a great combination of flavors! And so pretty in the jars!

 

 

I have also canned quite a bit of salsa this year. I have just made up my own recipe, I will share it with you now….Shhh ,It is a secret recipe!

      Nana’s Salsa

 

1 large can chopped tomatoes(drained) Or you may use fresh tomatoes your choice.

1 Half a red onion (large)

  1 to 2 Jalapeños (Depending on how hot you like it ,leave in seed and veins

The juice of 2 limes

1/2 bunch of fresh cilantro

salt  to taste

  1/2 tsp pepper

1 teaspoon cumin

Place all ingredients in food processor and pulse until you get your desired consistency. Check for flavor and adjust. You may add a touch of sugar. If you like a thicker consistency you may add teaspoon of tomato paste,just pulse in food processor and adjust salt.  You may double recipe and place in jars and process in a water bath canner for 35 minutes for pints. 

It is so good!

That’s all for now…. Be back soon!