Posted on 07/25/2020 5:39:18 AM PDT by Diana in Wisconsin
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LOL-always decisions.
Last season I made Kale Pesto. It’s awesome!
Even though she says the lemon is optional, I used it. Love it! I freeze it in 1/2 pint jars. When it thaws and I put it in the fridge, there isn’t any need to top it off with EVOO. Maybe the lemon keeps it from molding/discoloring like regular basil-based pesto will do?
https://www.loveandlemons.com/kale-pesto/
I liked her recipe so much, I bought her cookbook. It, too, is really good. ‘Love and Lemons Everyday,’ Jeanine D’Onofrio. It’s vegetarian, so uses up lots of fresh produce from my garden. Of course, it’s not a MEAL if there isn’t some MEAT, so there’s always a side of meat for Mr. Wonderful. ;)
I should freeze some pesto or salsa but we eat it all up right away.
I’m having ribs for dinner and there’s garden corn, garden salad, garden collard greens and store bought yams.
The corn only produced a few really big ears-I think it’s too squished together. Squash, for me anyway, is abysmal this year. Maybe because it’s planted with all the corn and beans and sunflowers.
I wonder if it’s too late to ry some new plants....
That looks tasty!
I love Stuffed Peppers!
https://www.tasteofhome.com/recipes/traditional-stuffed-peppers/
And I also make this Stuffed Pepper Soup:
https://www.tasteofhome.com/recipes/stuffed-pepper-soup/
Facing South-West. See that tan house in the upper right of the photo? They raise Buffalo. Kinda cool to watch them when they're grazing on this side of the hill. It takes 5 YEARS from start to finish to raise a buffalo. That's a LOT of feed and water! Feed Corn growing to be made into winter silage for Da Cows, and the lighter green is Alfalfa which has been cut and harvested once already, growing back to be harvested again, also, for Da Cows.
lol lol lol
There’s a little piece of heaven!
Give it a try. We only get one season up here but the rest of California can squeeze in a second crop of most veggies
Maybe have time for more squash.
Our weather is starting to look like yours especially in the morning. (Vallejo)
IMPOSSIBLE PUMPKIN PIE CUPCAKES
BATTER Whisk 15 oz can pumpkin puree, 1/2 c sugar, 1/4 c br/sugar, 2 lge eggs, tea vanilla, 3/4 cup fat-free evap/milk.
Add whisked 2/3 c flour, 1/4 tea ea b/powder, b/soda, salt, 2 tea pumpkin pie spice; whisk smooth, no streaks of flour remain.
Fill paper-lined 12-cup muffin tin w/ 1/3 c batter. Bake 350 deg 20 min. Cool in pan; sink as they cool. Chill cupcakes.
SERVE topped with lightly sweetened whipped cream; sprinkle cream w/ bit spice for pretty garnish.
The Great pumpkin sundae ($8.50)--- Brooklyn Farmacy, 513 Henry St, Brooklyn
A small mountain of Adirondack Creamery’s seasonal pumpkin-pie ice cream, studded with black walnuts first soaked in Maine maple syrup then topped with a cloud of silky whipped cream. “We use well over a pound of pumpkin in every gallon of ice cream,” says Adirondack Creamery chef Paul Nasrani.
Pumpkin pie soda ($5)----Kutsher’s Tribeca, 186 Franklin St.
Spicy, drinkable delight. The syrup base blends cider, cinnamon, clove, star anise and pumpkin purée. “I put 3 oz in a glass with club soda and serve,” says Chef Mark Spangenthal. Pumpkin pie hamantaschen, a traditional Jewish sugar-cookie filled with anise-scented pumpkin purée, will be available as part of oct 31 evening’s dessert specials.
Spiced pumpkin milkshake ($8)--- Sugar and Plumm, 377 Amsterdam Ave.
Combines housemade pumpkin and vanilla ice creams, creamy shake is spiked with maple-pecan-butter infused rum, dusted with cinnamon and nutmeg then crowned w/ a ginger molasses cookie.
Pumpkin pie doughnut ($12)-- Catch, 21 Ninth Ave.
Fanciful confection is a mash-up of multiple textures and flavors. Yeast doughnuts full to bursting with pumpkin-infused cream are nuzzled against a scoop of spiced ice cream, pepita streusel then drizzled with vanilla maple syrup.
I have artichoke seeds I just got in the mail but I think it’s probably too late for those.
I was thinking of putting them where my sorry excuse for asparagus is. I started them from seed about ten years ago and only get enough at a time to add to what I buy from the store.
Maybe whenever I get the asparagus going I’ll put it where the sage is. I’ve had sage for about ten years that is dying out in a 4 x 4 bed. That’s probably the perfect size for one artichoke plant.
Those Cuppers look perfect for Thanksgiving this year.
Copying and pasting ! Thanks!
It IS a slice of Heaven. Plenty of affordable farm land available in Wisconsin for adventurous/independent souls! ;)
It took Beau FIVE YEARS to talk me into moving here (remember, when we met, I already had my OWN farm) but I now thank him every day for the upgrade, LOL!
I bet winter up there is really something... :)
We do love winter sports, and Beau has only been socked in with snow ONCE in all these years, so Winter has become more moderate, which is fine.
The year we got 18” of snow overnight was something to see!
New thread starting this morning; I’ll see if I can find pictures of The Blizzard to show you. ;)
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