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

MMMMMM

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

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

http://www.artofglutenfreebaking.com/

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!

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  

Jeanne'sGluten-Free All Purpose Flour Mix

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

 He followed Jeannes pie crust recipe

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 

  Jeanne’s Gluten-Free All-Purpose Flour Mix

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:

Art Of Gluten Free Baking

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

Add:

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

Packard

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.