when life is too busy to pick the beans...

...the beans get really big.

image.jpg

It's been a week of really big beans around here.  With a busy holiday weekend spent with the best of friends and the start of the fall semester, there has hardly been time to sit down, let alone pick the beans!  And because of that, I just washed and froze a quart of rather large beans.  They won't taste the best and the texture may be a bit strange, but they will still nourish our bodies in the middle of winter and that's what's really important.  

So, with the summer behind us and the fall in full swing, I wish you all the best as you find yourself with maybe a little less time than you had a week or two ago.  There is something about fall that brings more regular commitments to the table, which can be lovely and bring such a good rhythm to our lives, but it can also mean that some things, like the beans, get a bit overlooked in the hustle and bustle.  So, as you fill your days with things, I hope you are still able to find ways to nourish your bodies and souls, even if it's with slightly overgrown and less than perfect beans.  

Cheers to fall!  And cheers to you, my dear readers.  

tomato soup

I've said it before, but soup is one of my favorite things to can.  There is nothing quite like grabbing a jar of soup from the basement on a cold winter's night and having a homemade dinner ready in a matter of minutes.  Throw a crusty grilled cheese in there and you've got a perfect comfort food!  If you are looking for a tomato soup recipe, here is the one that I came up with this year.  I'm rather excited about!  I made a double batch and ended up with 6 quarts.  However, I probably could have let it cook down a bit more so that it was a little thicker.  I think the little bit of sugar helps soften the acidity of the tomatoes and wine.  Add more or less to taste.  Enjoy!!

image.jpg

Tomato Soup

12 cups of peeled, cored, and chopped tomatoes

1 large onion, chopped

1/2 cup dry wine (I used a chardonnay, but a red would probably add an even better flavor)

2-4 tablespoons fresh basil, chopped

2 cloves of garlic, chopped

2 tablespoons unsalted butter

1 tablespoon sugar

1 teaspoon salt

ground pepper to taste

Melt butter in a large stock pot.  Cook onions in the butter until translucent.  Add garlic and cook until fragrant.  Add tomatoes.  Bring to a boil, reduce heat, and simmer for 30-40 minutes.  Turn off heat and let cool for a few minutes.  Using an immersion blender, blend until smooth (or blend in a regular blender in small batches until smooth).  Add wine, sugar, salt, pepper, and basil.  Simmer until reduced to desired consistency.  

Pour into clean jars.  Either freeze or can.  Pressure canning is the preferred canning method for soups.  Process the jars at 11 pounds for 25 minutes.  

When ready to serve, add a bit of half and half or heavy cream to thicken and make it creamy.  Yum!

Yield: 2-3 quarts

fermented cucumbers and jalapeños

You know that team building game that people sometimes play where you have to choose what two foods you would want to live on for the rest of your life if you were stranded on a deserted island??  Well...one of my two foods has always been pickles.  I mean, really, if you're stranded on an island what better food to have with you!  They are shelf stable, they are a vegetable, and they are always delicious.  Yum.  My mouth waters every time I think about those sour crispy delectables.   

image.jpg

For the past few summers I've made a couple batches of traditional vinegar dill pickles--and I love them and wouldn't go without them.  But last year I also tried my hand at fermented dill pickles.  It was an experiment--as I've found all fermenting to be.  It's not an exact science the way that hot water or pressure canning is.  With canning you have to have just the right amount of food in the jars, the jars have to be closed just right, the temperature and/or pressure has to be just right, and you have to do it for just the right amount of time, but with fermenting it's totally different.  Your jar of cucumbers can be half full, you can have several different sizes of jars with different types of lids, you can ferment something for a week, two, five, twelve.  Every ferment is different and each one is a bit of an experiment with far too many variables to make it scientific---it's awesome!  Those are my favorite kinds of experiments.  It's like when you make a really delicious meal and your husband says, "Wow! This is amazing!  Can you make this more often?"  And you respond with, "Um...this exact thing?? Probably not.  I made it up."  That's kind of how fermenting works, at least for me.  

Another thing about fermented pickles is that they taste a bit different from their vinegary counterparts.  They are more sour and they are kind of bubbly.  They can make your face pucker and they can be incredibly addicting...but I do think they are a bit of an acquired taste.  If you've never made or really eaten homemade vinegar pickles, then tasting your first fermented pickle may be quite a shocker.  They are very different from the jars of pickles that line the grocery store isles.  However, if you are a homemade pickle lover, then I encourage you to try fermenting a batch.  The best part is that you can start with a little pint jar and if they don't turn out or you hate them, you can compost those babies without it being a big deal at all.  

The basics of fermenting cucumbers include packing pickling cucumbers (I get my mine at the farmers market) into a jar with pickling spices, garlic, and fresh dill, and then filling the jar with a brine of salt water.  You then tightly cover them and leave them in a warm place for a bit.  If your kitchen is warm (mine was in the 70's and 80's this week), then it may take just 5-7 days for the pickles to be ready.  If it's on the cooler side (consistently below 75) then it may take a few weeks for them to finish.  Once they have changed from bright cucumber green to dull pickle green and the liquid is bubbly and cloudy, then they are ready to taste.  When you bite into them, they should look pickled all the way through.  If they are still bright green in the middle--they are not done, or if they taste really salty they are not done.  When they get to the sour level of your liking and they are pickled all the way through---they are done!!  Hooray!  Then you can wipe down the jars (in case they've dripped a bit in the fermenting process) and move them into the refrigerator where they'll keep for 6 months to a year.  So easy and so good!

Also, adding traditional fermented foods to your diet can be so good for you!  Unfiltered and unpasteurized fermented foods are full probiotics that help to build a healthy gut flora.  Stop buying those expensive probiotic supplements and start eating fermented pickles and you'll be set!! I wrote a bit more about this in a post last summer, if you're wanting to find out more.  

If you are looking for a recipe to get you started with fermenting cucumbers, this Nourished Kitchen recipe looks like a good one.  The one I used this time around is from The New Midwestern Table by Amy Thielen.  It's a fabulous cookbook that includes so many great updated traditional midwestern recipes, which is great if you want to cook using local and season ingredients.  I fall more in love with that cookbook each time I use it.  

For my fermented jalapeños, I just added some garlic and used the same salt water brine that I used for the cucumbers.  They take a bit longer to ferment (you can see the changing green colors in the picture above; once they are all the duller green color, I'll start checking them), but I find that fermenting them is a great way to preserve the handfuls of jalapeños that come in from our garden as I can ferment them as soon as I have a pint jar full.  

image.jpg

How about you??  Have you tried your hand at fermenting??  If so, what are some of your favorite things to ferment?  

blueberries!!!

One of my favorite parts about summer is preserving all of the wonderful bounty that grows around here in our short summer months.  And fresh, local berries are top on the preserving list!  My summer berry picking usually starts off with strawberries, and then moves on to raspberries and blueberries.  With all of the berry picking that I usually do, we typically don't buy any berries throughout the remainder of the year (expect for special occasions).  This year has been a bit of disappointment in the berry picking department, though.  Due to our traveling this summer, I completely missed the strawberry season!  It was a bit shorter than normal due to heavy rains, which abruptly ended the season on the same day we got back into town.  And then this week I was all ready to go blueberry and raspberry picking when I found out that the farm I usually go to for both types of berries had a worm infestation in their raspberries and they closed them for the season.  So sad (both for the farmers and for me)!!  I did, however, get a bumper crop of blueberries and I found a pint or so of worm-free raspberries.  I've decided that blueberries are one of my favorite berries to freeze!  They are so easy to incorporate into muffins, pancakes, deserts, and more in their frozen form, unlike raspberries and strawberries, which are better eaten fresh.  So, in the end, it worked out.  We won't have any strawberry or raspberry jam this summer, but that's ok.  I've realized that we really only need 1-2 batches of fruit preserves to get us through the year.  So, this may be an apple butter year.  And I'm just fine with that.   

image.jpg
image.jpg
image.jpg
image.jpg
image.jpg

I picked an ice cream bucket full of blueberries, which gave me 12 cups to freeze for muffins, pancakes, smoothies, and whatever else we want them for.  I also set aside 6 cups for a blueberry pie (yum!!!) and 4 more cups to be used this week and for fresh eating.  So far we've made blueberry pancakes, blueberry muffins, blueberry kombucha, and of course eaten many more of those berries fresh out of the fridge.  

How about you??  What types of berries do you like to pick and how do you use them??

washing windows

Windows!  We have so many windows!  Sixteen on our main floor, to be exact, and six upstairs.  I love our windows for the wonderful ventilation and natural light that the bring to our little house, but when it's time to wash the windows, it isn't a quick task!  And if we're being completely honest, it happens very rarely in this house.  

Now, sometimes in my natural living adventures I forget that some of the simplest, everyday tasks, I occasionally take for granted.  For example, over the past couple months, I've noticed in other people's homes the large number of cleaning supplies that fill their cupboards: tub and tile, disinfectants, wood cleaners, wood polishers, stainless steel cleaners/polishers, disposable floor mops and their specific cleaning solutions, the list goes on and on.  However, the one that always stands out to me as very unnecessary and often rather ineffective is the bottle of window cleaner.  The reason for this is that my Grandma taught me many years ago that the best way to wash windows is to use warm water, a little vinegar, and a little lemon juice.  And she is so very right about that.  Nothing is easier, cheaper, safer, or more effective!  

So, while this may not be new news to you at all, I thought I'd share it for those who may find their cupboards a bit overloaded with cleaning supplies and those who may be looking for a way to simplify and clean in a more natural, safe, and effective way.  This simple cleaning solution not only produces streak-free, crystal clear windows, but since it's made from edible ingredients, it's perfectly safe for anyone in your household to use (or accidentally consume!). 

image.jpg

Natural Window Washing Solution

1 gallon of very warm water

1/4 cup of white vinegar

2 tablespoons of lemon juice (fresh or bottled both work, but I prefer bottled since it's easier to use and doesn't have pulp)

Add the vinegar and lemon juice to the warm water and use a lint-free cloth to wipe down windows and sills with the water mixture.  Then use a dry towel to wipe the window dry.  I have found that microfiber cloths work the best for both washing and drying.  


And there you have it!!  A simple, natural, and effective way to wash your windows!  Thanks, Grandma Nola! 

sleepy time tea

As I mentioned back in February, I've been diving into the world of herbs!  I've learned so much over the past couple months, yet still have so much to learn!  I've mostly been experimenting with herbal teas--both for medicinal purposes and everyday uses--and what I've found is that some of the herbs are so very easy to incorporate into everyday life!  My favorite everyday blend that I've created so far has been my Sleepy Time blend.  There is nothing quite like a warm cup of tea to help you wind down after a long day or a full evening--especially when the tea puts relaxing herbs to use like chamomile and lavender.  


Sleepy Time Tea :: helps calm and relax the body before bed 

2 parts chamomile flowers

1 part peppermint leaves

1 part spearmint leaves

1/2 part licorice root*

1/2 part lavender flowers

Mix together and store in an airtight container.  Use 1-2 teaspoons per cup of boiling water.  Steep for about 5 minutes.  Enjoy!

*omit the licorice root if pregnant


The best part about blending herbal teas, is that you can experiment with your own ratios--if the flavor is not to your liking, then mix it up and add a bit more of what you like.  It's so very easy.  And if sourced from the right place, it can be ever so affordable (far less expensive than using prepackaged tea bags)!!  I have been buying some of my herbs from our food co-op, but whatever I can't find there I've bought from Mountain Rose Herbs.  They are a great company, sourcing quality herbs and other herbal products. 

If you're looking for a good intro to herbs book, I've found Rosemary Gladstar's Medicinal Herbs for Beginners book very helpful as well!