Monday, October 27, 2014

Jalapeno hot sauce

The Farmer has been working on hot sauce
There were dreams of tons of red jalapenos
Alas only dreams this year.
Cold nights all summer and frost coming
So The Farmer headed out reluctantly and picked them green

The next task was dangerous business
Playing the mandolin with a jalapeno takes a level head
Tips of fingers are an unwelcome addition to the sauce

Layering into the crock with sprinklings of pickling salt as if making saurkraut
The farmer isn't shy with the salt after all these peppers will brine for at least a month

A pie plate fit over the top weighted down with a canning jar of water 
helps keep everything submerged
A few cups of water were stirred in to assure enough liquid to cover
Now the wait begins

The Farmer had almost forgotten about the fermenting peppers
With the end of October looming and a day unspoken for it was time
After cleaning the spoiled peppers from the edges around the plate
into the pot they go drained but not rinsed with four cups of water
Simmered for an hour adding a cup of sugar and a tbsp of vanilla
Then into the food processor on high to liquify

Pressed through the sieve and set the seed pulp aside to be dehydrated and ground
The Farmer has never made use of the seeds and pulp before 
the result will have to wait for another blog

  The sauce is ready for bottling and some for freezing
The Farmers bottles are repurposed and not blogable


Thank you neighbor

The Farmers Neighbor called
She had extra sweet peppers to pass along

Thank you Fran
The nice thing about peppers is they don't require blanching
Just cut them up and freeze them
This should last well into winter

Monday, September 8, 2014

Gluten Free Lasagna

The Farmers Gluten Free Lasagna

The Farmer got into the gluten free baking again
This time it was an all day event
The making of gluten free lasagna noodles
was a messy camera free zone.
The Farmer used Jeanne's recipes from
It was a tough go but The Farmer is stubborn
Thus Voila!
Now The Farmers Wife made a cream sauce and veggie filling
The Farmer and The Farmers Wife are avid carnivores but not today
 The Farmer whipped up some kale and ricotta and egg for the cheese lair
 Then it was time for the pans
 Fill em up
 A pizza cheese topping
Ready for the oven
 350 for 30 minutes
 Chop up some parsley
uncover and sprinkle
Cook for another 30 minutes uncovered
All done and ready to enjoy
First Piece came out nicely
The Farmer is very pleased with the gluten free quality noodles
Happy gluten free eating!

Friday, August 15, 2014

Gluten Free Meat Pie

MMM Gluten Free Meat Pie

So The Farmer's middle child has gluten issues
This need not be a life altering thing
The Farmer stumbled on a great resource
Art Of Gluten Free Baking
Jeanne has developed many wonderful recipes
As The Farmer was browsing he came across
Pie Crust
He thought for a short moment and it was clear
The boy needs meat pie

So he packed up The Farmers Wife into the van
Its off to the Bulk Barn for ingredients

The base for the recipe is  
The walk through the Bulk Barn started on the gluten side of the store
So The Farmer saw the wide array of goodies available
Flower, soup mixes, nuts, candies, teas. etc etc etc
The last aisle was the gluten free area
With the keen eye of The Farmers Wife all ingredients were found
A little measure and mix and voila
Need Meat !
Pupo's Food Market triple mix
 Onions are needed
After cooking the mushrooms peas were added but not in the pic
The Farmers Wife was to shy to be photographed Peaing into the meat
 So with the filler done the next step is the crust
It was The Farmers idea so its The Farmers job
The Farmer used a simple wire hand dough mixer to cut in the shortening
The vinegar he used was rice
The water hard drilled well water 2 tbsps

 This dough is so light and fluffy
Not at all like the bullet proof stuff 
The Farmer is used to making with wheat flower
To pick it up was a real treat
Lucky the idea was to make small pies

The Farmer is pleased with how they are turning out

Into the oven @ 350 for 40 minutes

After 20 minutes The Farmer thought they should have had 
egg wash brushed on top so it was quickly done

The beautiful result of  a few hours work

$30 for 7 pies thats $4.30 each
Who says eating gluten free is to costly
Also there is still lots of 
Left over
Enough for another two batches at least

Also this is all left over as well.
Not enough to create more flour mix 
but very little else needed to create a few more batches

 So The Farmer's Middle Child will have a few gluten free meals
Thanks Jeanne
Check out her site:

Friday, August 1, 2014

Zucchini overload

Zucchini Overload

The Farmer has been picking zucchini for a month now.
The abundant crop has been made into soup.
It has been BBQ'd .
Simmered in mixed veggies is a staple.
It adorns salads.
The ever popular Zucchini bread has been on the farmers table.
Italian bread crumb coated fries were a treat.
Today's project was:

Sweet Zucchini Relish  
10 Cups Zucchini Shredded
1 Sweet red pepper ground
4 cups ground onion
1 green pepper ground
5 tbsp pickling salt

Mix let stand over night
Drain and rinse with cold water


2 1/4 cup vinegar
1 tsp dry mustard
5 cups sugar
1 tsp nutmeg
2 tbsp celery seed
1/2 tsp black pepper

Cook covered for 30 minutes at simmer.

The Farmer used this recipe found on google.
Roughly measuring of the veggies by eye.
After looking at the volume he cut the sugar to 3 cups.
The vinegar was cut to 2 cups.
Tastes great!

Two Jars of The Farmers Wife's 
Zucchini kosher dills 
were on hand for the photo shoot.

Happy Summer

Sunday, June 8, 2014


The Farmer was out for a drive today.
A beautiful sight caught his eye.
He thought the blog followers might like to view it so 
he jumped out of the van and started the photo shoot.