The Farm..Cooking, Gardening & Much More - Page 14

barefootgardener · September 11, 2015

Our green bean pickings...

barefootgardener · September 11, 2015

Quote:

Originally Posted by Carriehelene

Stunning! I told my dh if I showed him your creations, he'd divorce me, and marry you

Then I told him , hell, I want to marry you rofl. Seriously though, your dishes are like works of art, and I hope you'll continue to add to this thread.

....

It is taking me forever to upload pictures today.

I cook from scratch a lot, but don't have time to take pictures of everything. I made a great lasagna over the weekend, we had a lot of company, and by the time I got it on the table everyone was so hungry, including me, that I did not think to take any pictures.. I was pooped out.. heehee

Ginny

jillian · September 11, 2015

Those are the most beautiful melons/pics I have ever seen!!! AWESOME!

efisakov · September 11, 2015

Beautiful, Ginny. Having family around is like a treat. You get exhausted and happy at the same time.
Good times.

Worth1 · September 11, 2015

Still looking.

Worth

SharonRossy · September 13, 2015

beautiful!!!! love the jam and the melons and everything! I never had luck with growing beans....

efisakov · September 14, 2015

I am considering growing beans and zucchini because you made it look easy.

barefootgardener · September 14, 2015

Quote:

Originally Posted by efisakov

Ginny, thank you for the recipe for the zucchini bread. Nice jam, mmm.
I fermented in past ripe tomatoes only. People ferment green tomatoes as well. I never tried fermenting them my self, they did taste great. Will try this year.

Zucchini pancakes are easy to make.
1 grated zucchini (medium grate)
1 egg
2 tbs flour
pinch of salt
1 tsp sugar
add any spices you like or do not add anithing

Just mix and fry on any oil you prefer on low (on 3 if 1 to 10 electric stove) under the lid. Can be served with sour cream, honey, condensed sweetened milk or plain.

Ella, I have lot's of zucchini, so, I tried out your recipe for dinner tonight... We loved it. I forgot to add the sugar, but it still turned out great.Thank you for the recipe.

Ginny

Worth1 · September 14, 2015

Quote:

Originally Posted by barefootgardener

Ella, I have lot's of zucchini, so, I tried out your recipe for dinner tonight... We loved it. I forgot to add the sugar, but it still turned out great.Thank you for the recipe.

Ginny

I'm glad I just got through eating.

Now it isn't making me hungry

Worth

barefootgardener · September 14, 2015

Thank you for the lovely comments everyone...

Ginny

barefootgardener · September 14, 2015

Worth,

I made this earlier this evening, but after posting the picture, I am hungry for zucchini pancakes again! While it tastes great with the original recipe, I wonder how it would taste with crumbled bacon added to the batter? Hmmm..

Ginny

barefootgardener · September 14, 2015

I made three more pints of Black Tomato Bacon Jam. That is it for my black tomatoes until next season. We love this jam so much we already ate a pint of the first batch. The hubby loved it on his burgers and kielbasa's.

Ginny

barefootgardener · September 14, 2015

barefootgardener · September 15, 2015

As the tomato season is drawing to a close I wanted to dehydrate some of the last of the tomatoes that are quickly ripening up in my GH. I sliced a mix of meaty tomatoes including some pastes 1/2 inch thick, I lightly salted one side and let them sit for an hour to drain off the extra liquid. Then I placed them on large baking sheets lined with parchment paper. I have a convection setting on my oven, which has a fan that helps to circulate the air. I set it on the lowest setting @ 150 degrees. I placed the trays in the oven for 1 hour, then flipped the tomatoes over with a spatula. I left them in for another hour, then I rotated the trays. I continued this process over the next few hours, flipping and rotating. Every time I open the oven door, this also helps the extra moisture in the oven escape. After close to 13 hours the tomatoes were leathery and non sticky to the touch. After cooling them down completely, I put them in six quart size freezer bags to freeze and store. I had a few tomato slices that were still just a bit moist for my liking, so I just ate those. The flavor is wonderful and concentrated and I am so happy with the way they turned out with the oven method.

Ginny

barefootgardener · September 15, 2015

September 11, 2015	#199
efisakov Tomatovillian™ Join Date: Nov 2012 Location: NJ, zone 7 Posts: 3,162	Beautiful, Ginny. Having family around is like a treat. You get exhausted and happy at the same time. Good times. __________________ Ella God comes along and says, "I think I'm going to create THE tomato!”

September 14, 2015	#202
efisakov Tomatovillian™ Join Date: Nov 2012 Location: NJ, zone 7 Posts: 3,162	I am considering growing beans and zucchini because you made it look easy. __________________ Ella God comes along and says, "I think I'm going to create THE tomato!”

September 11, 2015	#196
barefootgardener Tomatovillian™ Join Date: Mar 2007 Location: Michigan Zone 4b Posts: 1,291	Our green bean pickings...

September 11, 2015	#198
jillian Tomatovillian™ Join Date: Jul 2015 Location: North Carolina Posts: 880	Those are the most beautiful melons/pics I have ever seen!!! AWESOME!

September 11, 2015	#200
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Still looking. Worth

September 13, 2015	#201
SharonRossy Tomatovillian™ Join Date: Jul 2012 Location: Montreal Posts: 1,140	beautiful!!!! love the jam and the melons and everything! I never had luck with growing beans....

September 14, 2015	#205
barefootgardener Tomatovillian™ Join Date: Mar 2007 Location: Michigan Zone 4b Posts: 1,291	Thank you for the lovely comments everyone... Ginny

September 14, 2015	#206
barefootgardener Tomatovillian™ Join Date: Mar 2007 Location: Michigan Zone 4b Posts: 1,291	Worth, I made this earlier this evening, but after posting the picture, I am hungry for zucchini pancakes again! While it tastes great with the original recipe, I wonder how it would taste with crumbled bacon added to the batter? Hmmm.. Ginny

September 14, 2015	#207
barefootgardener Tomatovillian™ Join Date: Mar 2007 Location: Michigan Zone 4b Posts: 1,291	I made three more pints of Black Tomato Bacon Jam. That is it for my black tomatoes until next season. We love this jam so much we already ate a pint of the first batch. The hubby loved it on his burgers and kielbasa's. Ginny

September 14, 2015	#208
barefootgardener Tomatovillian™ Join Date: Mar 2007 Location: Michigan Zone 4b Posts: 1,291

September 15, 2015	#209
barefootgardener Tomatovillian™ Join Date: Mar 2007 Location: Michigan Zone 4b Posts: 1,291	As the tomato season is drawing to a close I wanted to dehydrate some of the last of the tomatoes that are quickly ripening up in my GH. I sliced a mix of meaty tomatoes including some pastes 1/2 inch thick, I lightly salted one side and let them sit for an hour to drain off the extra liquid. Then I placed them on large baking sheets lined with parchment paper. I have a convection setting on my oven, which has a fan that helps to circulate the air. I set it on the lowest setting @ 150 degrees. I placed the trays in the oven for 1 hour, then flipped the tomatoes over with a spatula. I left them in for another hour, then I rotated the trays. I continued this process over the next few hours, flipping and rotating. Every time I open the oven door, this also helps the extra moisture in the oven escape. After close to 13 hours the tomatoes were leathery and non sticky to the touch. After cooling them down completely, I put them in six quart size freezer bags to freeze and store. I had a few tomato slices that were still just a bit moist for my liking, so I just ate those. The flavor is wonderful and concentrated and I am so happy with the way they turned out with the oven method. Ginny

September 15, 2015	#210
barefootgardener Tomatovillian™ Join Date: Mar 2007 Location: Michigan Zone 4b Posts: 1,291