Showing posts with label preserving food. Show all posts
Showing posts with label preserving food. Show all posts

Sunday, November 2, 2014

I was crazy and joined 2 CSA's this year.

Disappointed with our CSA choice in 2013, this year we opted to join 2 different CSA’s to taste the options available to us.  From my research, I knew that they each would be a little different, and each would have its own set of perks. I wish that I had kept a running tally of what we received each week, but that would have required some advanced thinking.

The first CSA was with Wickum Farms, this one we actually split with another family of 6 that we know. They had participate in previous years and knew that splitting was the best option for both of us. Here I only had to drive and pick up every other week, and because it was located almost a half and hour from our home, I appreciated the bi-weekly pick up. Each week we would split the harvest, but our gas tanks only suffered partially. This CSA was a strictly farmed, so the crops were only those that were in the fields, meaning the only fruits we saw were watermelon, cantaloupe and tomatoes. However, the vegetable varieties were vast, numerous greens, lettuces, different varieties of carrots and squash to just name a few. The method of pick up was the select your own as you traveled around the tables, although you were instructed how much of something you could have. Each week they offered a recipe of the week using something that you would be receiving in your share. It would be offered to sample as you signed in, and if you liked it, you could grab a copy of the recipe on your way out. A bonus with Wickum is their u-pick option. Every week (after the first few) you can u-pick selected crops for no additional cost. Some were restricted to a gallon or a quart depending on quantities, but once production was in full tilt, it was pick as much as you can use. For someone like me, I took full advantage of the beans and tomatoes for freezing and juice, one day my daughter and I picked 16 gallons of tomatoes. When it comes down to it, I did enjoy the produce, even when it was grossly overwhelming, but the drive was just too far. The u-pick option alone would be enough to go back if we lived closer, but the lack of fruit would be difficult for us when we consume so much of it. So although we enjoyed it, we will not be participating here again.
One week we got to keep everything. You cannot even see everything in this photo.

The second CSA we chose to go with is just under 10 minutes from our home at a much larger scale farm. Honestly I was hesitant to chose Lagoner Farms, because of the size of their production, I didn’t want to fall into a place that was adding things to just increase profits. However, I decided to give it a shot because of the fruit component promised with the share. Here, I experienced for the first time a share that was already portioned out, and all I had to do was grab and go. For me that was great when the kids had other activities and I needed to get it quickly. We also had the option to u-pick, but on a much smaller scale. A few weeks we were given the option to double our fruit share if we picked it ourselves, of course I grabbed this offer and ran with it. In addition, we could then pick any additional quantities for purchase with a 10% discount (this also applied to any purchase within their retail store). I wish that the u-pick option would have been offered more often, but I know that I use larger quantities of some things than other people. I was thrilled with the weekly fruit share, it would almost make it through the week, and I didn’t have to worry about waste. I wish that it had been a little heavier in the veggie department. I can foresee us needing to add to it a bit for us next year without the other CSA picking up the slack, but we are a family of 6, in reality I could do a double share, but financially I don’t know how I could afford that. I truly enjoyed Lagoner for many reasons, although a large farm, it is family owned and the current owners approachable and visible. A few times I was permitted to sneak in early for u-pick and got a chance to chat with them, you could tell that they love what they do, and truly enjoy talking about it with you.  They may have a lot of things going on at the farm, but you can see that they are doing it for the joy and exploration rather than the potential profits. I am looking forward to when they receive the final licenses to sell the hard cider they are making (can I have that in my CSA tote?)





When it comes down to it, I think the decision to participate in both was the best for us this year, I gave me the ability to really focus on what I do use and need and plan better for the 2015 season. We are going to continue with Lagoner, and I am going to put in a garden with the items that I would need to use in large quantities (cucumbers and tomatoes primarily). My husband says I should just plant everything we will use, and perhaps someday I will, but I need to start small, I know I have a tendency to jump into things to quickly and then get overwhelmed. I don’t want to have that problem here and lose control.

The stats:



Wickum Farms                                                                         Lagoner Farms

o   18 weeks                                                                                - 20 weeks                 
o   $595 for a full share/ half share available                             - $600 full share/half share available
o   primarily vegetables                                                              - FRUIT!!! and vegetables
o   awesome u-pick                                                                     - some u-pick
o   long drive                                                                               - location is close (Williamson)
o   recipes!                                                                                  - farm market available
o   even splitting sometimes too much!


















2014 Canning Season

It is November, and my canning season has once again come to an end. This is our second season in our new house, and I have no excuses to not accomplish anything. I realized to late that I was running low on pickles, so my pickle loving children will run out before next summer. In some ways it wasn’t my fault, due to the rains this year the cukes I would use came early and left quickly. I have realized that I need to grow my own again to accomplish what I want to in pickle world. My favorite room in this house is the fruit cellar, I have a real fruit cellar….I could sit in there and hide all day (sometimes I do hide). We participated in 2 different CSA's this year, each had its perks, but discussing those is best left for another post. Looking back now I see that there are so many other things that I could have done, but those will now just be added to the list for next year.



I will still be doing chicken broth as I have pieces, and most likely turkey broth as well. However, I haven’t cooked a whole hen in a while.

This years list, starting from the top left and working across like reading a book.

- Maple Syrup (from our family farm, I only get to enjoy this, not make it myself)
- pumpkin (pressure canned in chunks)
- apples
- sour cherries
- sweet cherries
- pears
- peaches
- cherry jam
- blueberry jam
- mint jelly
- current jelly
- multiple vinegars (raspberry, basil, chive)
- sweet jalapeño pepper jelly
- hot jalapeño pepper jelly
- apple butter
- red raspberry jam
- black raspberry jam ( I discovered a massive patch in my woods)
- strawberry jam
- zucchini relish
- pickled banana peppers
- pickled jalapeño peppers
- peach salsa
- tomato juice
- barbeque sauce
- ketchup
- dill pickles
- sweet pickles
- dilly beans
- salsa
- corn (pressure canner)
- applesauce
- apple pie filling




Sunday, September 22, 2013

Applesauce

Simple, straight forward comfort food in my opinion! As long as we have a great apple crop, I have always canned a batch of applesauce to add convenience to my life. Unfortunately last year that didn't happen, the weather didn't fare well with apples.  Living in western NY, we are a major apple producer for the eastern states.  That said, most farms in the area used to have their own orchards.  Sadly as time has progressed, most have been cut down to build developments, or abandoned to time.  At our new house, we have a few fruit trees remaining from what was once a large number.  Just off our property is a long line of abandoned Golden Delicious apple trees.  The ones at the front are free of vines, but as you walk down the line, you see how the brush/woods have encroached the orchard leaving the trees to be mauled by the wild grape vines.  It is sad, what was once a productive area is now left to nature. 
Any ideas?
Our own established apple tree is a mystery variety.  It is a crisp red tart apple.  We are guessing maybe a Cortland? So far it has held well, I picked a bushel and they are in the fruit cellar, and have not become soft like Macintosh typically do. 


My recipe for applesauce to can is simple and mostly likely like everyone elses.  I do a smooth sauce to can, if I am in the mood for a chunky sauce I do a fresh batch. I used apples that were picked up from the ground under my tree for this sauce.  Obviously we left the rotten ones, but there were still plenty that were in fine condition, but wouldn't keep due to being bruised when they dropped.  Knowing the condition, the sauce was made the same day they were picked up due to their limited shelf life.
Fallen ground apples used for sauce


Sauce to Can

For every 4 cups of apples you will need about 1/2 cup of water in the pot. Here is my recipe using a market basket of apples.


-market basket apples, cored and chopped and bad spots removed.
- 1-2 cups water, just enough to cover the bottom of the pot to avoid scortching.
- 1 6" cinnamon stick
                                                                                       - lemon peel
                                                                                       (use a vegetable peeler to remove  a 3" piece)

Place all items in a large pot over medium low heat, cook until the apples are broken down.  Be sure to stir frequently to avoid burning.  When everything is broken down, fish out the cinnamon stick and lemon peel and dispose of them. 

Squeezo, it was once my Moms
Send the apples through a Foley Food Mill or Squeezo.  Return the sauce to the stove once it is all pureed and bring to a boil over low heat stirring very often.  I do not add sugar typically to my sauce because I prefer the natural taste, but if you are going to add any, this is the time to do it. 

Sauce on the shelf in my fruit cellar.
Fill, clean hot jars, seal and process in a water bath for 25 minutes. 





Wednesday, June 27, 2012

By the Jar dill pickles….

We adore dill pickles in our house….could you guess?

Typically I purchase a large quantity of cucumbers and make a large batch at once.  This year I have 14 small cucumber plants in pots (read they are small plants intended for pots that produce small cucumbers perfect for pickles).  Due to this change, I needed to come up with a recipe that I could use as I have cucumbers ready, because saving them up just will not work.

You will need a wide mouth quart jar, a ring and lid.  Remember to wash and sterilize your jar, and boil the ring and lid before use.  I leave my rings and lids in the hot boiling water up until I am ready for them.



Here is my by the quart jar recipe:

- scrubbed pickle size cucumbers (make sure to leave at least 1/4" of the stem on it or the pickle will be mushy)
- two heads fresh dill
- two cloves pealed garlic
- 1 teaspoon red pepper flakes (optional)
- 1 1/2 cup water
- 3/4 cup white vinegar
- 1 tablespoon canning/pickling salt (do not use table salt because it contains iodine)


Pack first 4 ingredients into a clean sterilized jar.  Bring the water, vinegar and salt to a boil and pour into the jar leaving 1/4" headspace.  Clean rim, place lid and ring on jar.  Place jar in a pan full of boiling water (make sure it is at a rolling boil before you place the jar in, and that the water covers the jar by at least 1").  Boil the jar for 20 minutes, retrieve and let sit untouched for 24 hours.

Now the hard part, put it away and let it sit for 8-10 weeks before you open them, this is when the pickling is done, so if you cheat and crack into them sooner you will be disappointed.

Monday, June 11, 2012

Getting my jugs…err jars on!

It has been too long since my last post, but adding another family member does take some time to get used to, especially when I am the cow.

However, the season is upon us, and I cannot let it go to waste if we are going to have food for the next year.  For myself, the season starts with strawberries and my supply of jam and frozen berries must be replenished. Me, consider purchasing jam, never!!

Jam of any fruit, is so easy to make, and knowing what is in your product is a piece of mind that I will take any day.  It may contain a large amount of sugar, but it also doesn't contain the "funny words" that most of us cannot pronounce or even identify.  I have always used the basic Ball Canning recipe with great success.

Other items planned for the summer:

zucchini relish
dill pickles
sweet pickles
blueberry jam
blackberry jelly
black-raspberry jam
ketchup
tomato juice
tomatoes
raspberry jalapeño jam
applesauce

and some new things that I have not discovered yet.  Many items I do not make every year, but rather bi-yearly.  Salsa and Barbecue sauce was made in abundance last year, so there is no need to resupply yet.

The summer of 2010 was a superb growing season, remember?  I hope that this year is as abundant, but with the crazy weather this spring I am not holding my breath on any stone fruit.

I also hope to get my hands on a pressure canner this year so I can finally safely work with some of the less acidic foods in a safe way.  There are always a few up on Craigs list, one will have my name on it soon enough.

Well now that I have set my list, I will have something to refer too.  Any ideas or suggestions on things you would like me to try?

Friday, September 23, 2011

Pizza Sauce



We eat pizza sometimes once a week, if not every other week.  We very rarely order it, maybe a couple times  a year, instead we always make pizza at home.  I have a pizza stone that I put in my oven when I turn it on and I have a long wooden paddle to put the pizza in and pull it out with.  My kids prefer homemade pizza to purchased, and frequently tell me so!!  :-) Typically I have used whatever tomato sauce I have on hand for my pizza, but this year, with my abundance of tomatoes I decided to make my own pizza sauce, and we have already tired it out.  The verdict? Great!!  This recipe was taken and edited from my Ball Canning Cookbook. 


Makes about 6 pint jars.

13 cups of fresh plum tomato purée
1/2 cup bottled lemon juice
2 tsp dried oregano
1 tsp ground black pepper
1 tsp salt
1 tsp garlic powder
1 tsp onion powder

Prepare canner, jars and lids.

Place half of the tomato purée in a large stainless steel saucepan.  Bring to a boil over high heat, stirring occasionally.  Maintaining a constant boil, add remaining tomato purée, 1 cup at a time.  Stir in lemon juice, oregano, pepper, salt, garlic and onion powder.  Boil hard, stirring frequently until mixture is the consistency of a thin commercial sauce, about 15 minutes.  Remove from heat.

Ladle hot sauce into hot jars leaving 1/2" headspace, remove air bubble, adjust headspace, wipe rim…the normal canning processes.

Process for 35 minutes in a hot water bath.

Friday, September 9, 2011

Salsa for canning

It is that time of year again, the bounty from the garden is bursting through the door, the public farmers market is full of sweet scents, my body is tingling to get in the kitchen and preserve what I can from the summer for the cold winter ahead.

I have been making this salsa recipe for the last four or five years, and I am not sure if I ever make it the same way.  I never remember from the year before how many jalapeño peppers I put in it, so each year it is a guessing game.  Currently my jars are labeled by batch, so once we get into the jars, we can then know which one is hotter than the other.

I must say that we eat a lot of salsa, it is a relatively healthy snack, and it can be used in recipes in addition to eaten alone, and out house feels odd when the shelf is empty.  We ran out the end of May this year, so I made an extra batch in hopes that it will get us through until the canning season next year.



Nell's Salsa for canning


10 cups roughly chopped tomatoes
5 cups seeded and chopped bell peppers
5 cups chopped onions
1 1/2 cups hot peppers, chopped and seeded (this makes a salsa with a little kick, but still okay for my kids, add more for a hotter salsa)
1 1/4 cups cider vinegar
3 garlic cloves, minced
2 Tbs cilantro, chopped fine
3 tsp salt
1/2 can of tomato juice (23oz) (I have been known to use V8 before)
1 6oz can tomato paste

Combine all ingredients except tomato paste in large sauce pot.  Simmer until desired thickness (about an hour for me) Stir in tomato paste and simmer for about another 10 minutes, stir well.

Ladle hot salsa into hot jars leaving 1/4" head-space.  Process 15 minutes in a hot water bath.



Thursday, October 7, 2010

End of the Canning Season

I’m tired, I have a few recipes that I have tested out lately that I really want to share with you all, but now is just not the time.  You are just going to have to wait my friends. 

I finished my canning last weekend.  I did a few fruits again this year now that I have more people in my household to eat them.  I had put up peaches a few years ago, but alas I was the only peach eater in my house, and it was more than enough for me.  Now that Albert is eating a ton, and Norah will be starting food this winter I thought now was the time to do a few peaches and pears that would be easy for her to chomp on and a little taste of summer for me.  Canning peaches for me now is a bittersweet activity.  It is the only thing I can remember my Grandmother canning, although I know she in her day did everything under the sun.  We would always bring her fresh peaches from our area to can, and she made great canned peaches! Now only if the rest of her cooking was the same…..Grandma died on Mothers Day of 2009, and when I put my peaches up I could hear her in my head saying that you must leave a pit in each jar to improve the flavor…She is probably rolling over in her grave because I chose not to this year.

Here is a photo of my summers work. I do not have a pressure canner, so I have stayed away from anything that is missing the acidity to safely can it in a hot water bath.  I’d really like to get my hands on a good pressure canner so that I can try my hand at some other goodies, but they  run pretty high, and since the entire point of me canning is to be able to feed my family on a critically tight budget, oh well.  But I do have a nice deep freezer that had been stuffed with quart and gallon bags of veggies, and we all know they will taste much better frozen than they ever would canned. 

Starting from the top left:

Left hand group of shelves:
Tomato juice,  BBQ sauce, corn zucchini relish, zesty zucchini relish        
Pears, Peaches, Salsa
Cinnamon Apples, Sauerkraut, ketchup     
Orange Marmalade, Blueberry jam,  crabapple jelly, blackberry jam
Strawberry jam, pear butter, peach jam, mint jelly
Raspberry jam, raspberry jelly, black raspberry jam
Currant jelly, raspberry jalapeño sauce, blackberry jelly, jalapeño jelly

Right hand group of shelves:
Maple syrup
Zucchini relish, raspberry vinegar, chive vinegar
Apple pie filling, applesauce
Sweet pickles, watermelon rind pickles, dilly beans
Sour pickles, dill pickles
Dill pickles
More dill pickles




We eat a lot of jams and jelly as you can tell, however I have made extra this year to use as holiday presents.  And we have already gone through about 6 pints of salsa, I hope that the salsa I made lasts till next years batch. 

I have had a lot of interest in my canning, do you think I could make some money teaching people how to do it?  What would you be willing to pay for my time alone, not including supplies?

Thursday, September 16, 2010

Barbecue Sauce

Tried this out, and we cracked into one of the jars the very next day.  It's great, not overly sweet and perfect for whatever you want to use it for.

11 cups tomato purée
2 celery stalks, chopped
2 medium onions, chopped
1 medium red bell pepper, chopped
1½ cups chopped red chili peppers (i used jalapenos)
4 garlic cloves, minced
1 tsp black peppercorns
1 Tbs cumin seeds
1 Tbs dry mustard
1 cup molasses
1 Tbs pickling salt
1¾ cups red wine vinegar

In a large nonreactive pot, bring to a boil the tomato purée, celery, onion, bell and chili peppers and garlic.  Reduce the heat, and simmer the vegetables until they are soft and the mixture is reduced by about one third.
Tie the peppercorns in a spice bag or cheesecloth and toast the cumin seeds in a dry pan until they are fragrant.
Purée the mixture through a food mill, and return it to the pot.  Add the spice bag, cumin seeds and remaining ingredients.  Cook the sauce until it is about as thick as ketchup, about 1-2 hours.  As the mixture thickens, stir often to prevent sticking.
Remove the spice bag.  Ladle the sauce in to pint or half pint jars.  Seal and process in a hot water bath for 20 minutes.




I'm guessing that if you didn't want to can and process this it could easily be frozen in small amounts as well.

Tuesday, July 20, 2010

Canning Season!

So far this year I have done 3 batches of Strawberry jam and 2 batches of black raspberry jam!  This weekend, its pickle time!!!

Still to do: tomato salsa, mint jelly, tomato juice and maybe apple jelly this year.

Raspberry jam is in the fall!  My parents have a great big ever-bearing raspberry patch, and we get so many berries that i turn many into jam!  yum!

Each year I attempt to do something new with my jars, I don't always repeat what was done last year, but sometimes I do.  This year I am going to try candied apples, those red things that are cinnamon in flavor.

Do you put up items???
Do you have any suggestions for items that I could try.

Thursday, March 26, 2009

Freezing

Plan Ahead!

I save a ton of money every year freezing veggies when they are cheep, fresh and local in the summer!  I always blanch green beans and freeze them in 1 quart zip lock freezer bags for veggies with a meal or an addition to soups or stews.  Then they only have to be cooked quickly and remain crisp.  
I also freeze corn when it is at its sweetest.  I always buy and cook a dozen ears and cut off the cob whatever we don't eat in a meal and freeze it in the same way i freeze the beans.  It is easy to open a frozen bag and dump the contents into my soup or pan, and it is so inexpensive and yummy.  

Don't worry, I'll remind you when i begin doing it myself.