Monday between storms I checked the winter squash patch. Bugs and wet weather can cause them to rot. I am sure glad I did. A couple rotted and it was time to harvest. I picked and Duane carried them in. We also needed to get my phone fixed to be able to trade it in on a new phone. Mr. Wade was my hero here too finding a place to do this and checking the times I could get it done.
Tuesday I headed to Ft. Wayne. I decided I needed to stop at my neighbor Ruth’s on my way out. She is 95 years young and is a precious gift to me. We chatted a bit and she mentioned something that was a problem during my single days. How do you cook for one, not have a bunch of left over’s that when frozen don’t taste right. As I traveled to Ft. Wayne I pondered how I could help with this. I had some quart jars of chicken and broth in the basement and if I would just pick up a piece of beef I could can a couple different meals in smaller jars and she could have small meals that taste good.
My Phone repair took 3 hours and not the estimated 1 hour. I got groceries and still had time for Hobby Lobby. I came home with a set of knitting needles and some fiber to make dish cloths with. It was something to fill my wait time. By bed time I had twelve 1 cup jars of food canned for my neighbor and during the wait time started knitting a dish cloth
Wednesday morning I got ready to go to Shipshewana and a lady I met at our church would be here at 9 to go with me. She leaves for Florida the end of the month and I wanted to get to know her before she left. There aren’t many people from our church that live close to us and I am excited that she has moved to this area. The other reason for the trip was I had a chair I wanted to repair. I found one like it that did not need repaired and wanted to get rid of the old one. I tried selling it at a low price with no luck. I decided I didn’t want to burn it if someone could use the hardware or repair it. Our little trip found it a new home. My new friend and I had a delightful day. We spent some time in Shipshewana and had lunch in Middlebury at the Essenhaus restaurant. I will be looking forward to her return in the spring.
That night I started the process of seeding and pealing all the squash that had bad spots. I am setting here today with 28 quarts and 12 pints of Caramelized Onion Butternut Tikka Masala canned and tucked in the root cellar. The preparation was time consuming but worth it. I tried another recipe after finding 3 heads of cauliflower in the garden. Cutting back on fat tasted bad so I added it back in and canned it for myself. It has too much fat for Duane’s diet.
Here are a couple recipes that helped me get through this busy week.
Tangy Roasted Brussels Sprouts
- 3 to 4 cups of brussels sprouts cut in half
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of tamari
- 1 tablespoon of tahini
- 12 drops of liquid stevia or 1 teaspoon maple syrup
- Italian seasoning, salt and pepper to taste
Preheat oven to 400 degrees. Cut the brussels sprouts in half. Put vinegar, tamari, tahini and sweetner of choice in a container that your brussels sprouts will also fit in and has a lid so it can be shook up. You can use a gallon ziplock bag if nothing else. Whisk together these ingredients and then add the brussels sprouts coating them well with your sauce. Cover a baking sheet with parchment paper and spread the brussels sprouts with sauce on them out in a single layer. Sprinkle with Italian seasoning and salt and pepper to your liking. Bake for 15 to 30 minutes until they are golden brown in spots and hot through. We almost opted for these instead of desert the first time I made them.
Poultry Seasoned White Beans
To make them soak around 2 lbs of white beans for 8 hours. Drain, rinse, and return them to a pot with 3 inches of water above the beans. Add 1 Tablespoon of poultry seasoning. Bring to a boil and boil for 30 minutes. Have jars clean and hot. Fill your jars so you have 1 inch head space. Add a half teaspoon of salt to each pint jar. Clean rims and put on lids according to your lid instructions. Pressure can for 60 minutes at 10 lbs. pressure. I opened a jar of these added some roasted red peppers, about ¼ cup and a cup of rice and it was delicious over salad greens for a quick easy meal. Some hot peppers or sundried tomatoes would have been good too. I left the thick juice in the beans and did not drain and rinse them.
Roasted Red Peppers
Pick your red sweet peppers (you can use pablanos or anaheims but be sure to label your jars to be aware of which is which). Turn on the broiler. Cover baking sheets with parchment paper. Cut peppers in half and seed, stem and remove any bad spots. Lay them out on a baking sheet with the outside of the peppers up and put under the broiler in your oven for 10 to 20 minutes. You want the outer membrane to bubble up and char. Remove from the oven and cover them to keep the moisture in while cooling. Once they are cool enough to handle remove the outer membrane (wear some kind of protective glove if doing hot peppers. It can be painful if you touch your eyes or mouth or other sensitive areas of your body if you have hot pepper oils on your hands). Then dice your peppers and put them in jars with ½ inch head space. I like to use the 4 or 8 oz. jars to can them. Clean rims and put on lids according to manufacturer’s instructions. Pressure can for 35 minutes with 10 pounds of pressure.
One day I woke up feeling like the Lord was giving me advice that would help me through the days ahead. I am not sure if it is just something physical I need to do or if there is deeper meaning. For now I have checked off the physical things and am still searching scripture for deeper meaning. Often the Lord does this with me and the search insures I never forget the deeper meaning.
It is Saturday and Duane worked from home in the morning and is now working on filling the wood room in the basement with winter wood. I am working on my Christmas presents and hopefully the rain will hold off so I can get more beans picked. I will need to put them on screens to dry. I had some grand ideas of foraging some nutritious seeds from local weeds however with the wet weather this may not happen. Over and over this week I have been reminded of how blessed we are. God is good and we are blessed here on the Wade Homestead