Went over to Rachel's house for a good day of canning a couple weeks ago. She also has her canning set up for outdoors. She has a double gas burner. I show up early, bring my canner and we get busy. Everybody gets in on it. The guys snapped all the green beans, Scott helped us with the canning, and Damon grilled the tuna. With her burner we can get two batches of jars done with her canner and mine going at the same time. She can blanch the peaches and get a batch of jars going at the same time. I get a lot of exercise going back and forth from the deck to the kitchen at my house. I think I need one of those double burners. We canned 50 pounds of peaches and the close to the same amount of green beans. When I left late at night, she was putting on another batch of the jars of beans we filled and getting ready for her tomato canning adventures the next day.
I've got six more heads of cabbage from the garden. I'll get in the crock for some home made sauerkraut tonight. A few more weeks of fresh local vegetables, I'm not sure what I'll put up next, but the tomatoes in my garden could still ripen, I hope, and need to be 'processed'. If they don't I'll just have to get out all the green tomato recipes: salsa. enchilada sauce, and I even have some for bread and muffins.
Rachel also enjoys cooking with fresh, whole foods. She's a great cook and a talented kitchen witch. She has some unique flavor combinations. I always enjoy whatever she makes. As usual we combined our talents and made a wonderful dinner. She made her vegetable gyoza with a sweet & spicy dipping sauce. They were ready before the main dishes and were quite welcome with the hungry gang around the fire pit. I had to remember to stop eating them so I could eat dinner. Her husband brought home a fresh tuna which we grilled on the barbeque. I made baked fresh bell peppers from the garden stuffed with quinoa, black rice, vegan sausage, and herbs. I topped them with a raw pasta sauce and Daiya cheese. Rachel put together a fresh green salad with her garden veggies and we roasted an eggplant. It was a perfect summer feast. Her dad joined us and brought in some fresh blackberries he'd picked the same afternoon. She whipped together a blackberry polenta cake. I think we ended up calling it blackberry pudding cake. It was so good, like jam filled cake. Very nice of her to include some of it in my leftover package. After the long day of canning and an hours drive home, it was a very welcome snack when I got into my jammies and settled in the house.
|Quinoa & Black Rice Stuffed Bell Peppers|
|Blackberry Polenta Pudding Cake - Blackberry Goodness|