Category: garlic

Oven roasted tomato deliciousness.

Oven roasted tomatoes with basil, oregano & garlic

Happy September, everyone. Wow, can you believe it’s September already? Where did the time go? Summer really flew by. I’ve had a pretty stressful summer- and I didn’t get to the beach once. Also, my cat of 13 years, Arwyn, had to be put to sleep a few days ago, so this summer has been officially marked as shit. She might have lived with my mom and become my “mother’s” cat, but she was my baby. I see Halloween stuff and back-to-school things in stores and I wanna cry, and I LOVE Halloween. How did the summer go by so fast… and why? It’s still a zillion degrees out, I’m not fully ready to plunge into 100% fall treats yet. Besides- IT’S NOT EVEN LABOR DAY. LEMME KEEP MY TOMATOES AND MY SHORTS AND MY SANDALS AND MY ICED TEA, PLZ. KTHX.

Oh, tomatoes. Tomatoes, you beautiful summer-long-into-September-and-maybe-October delectable morsels of life.

Fresh tomatoes!

I know we just spoke about tomatoes a few days ago, but come on. LOOK AT THESE THINGS. How do you not want to take pictures of them and eat them and cuddle them?

Okay, maybe not that.

In case you’re not a regular reader, we’ve been growing tomatoes in our raised garden beds. I had container gardens for years, and last summer we upgraded to raised beds that Jay built. This year we expanded them, and grew 5 varieties of tomatoes: Indigo Apple, Globe, Amish Paste, Cosmonaut Volkov and Supersweet 100. We also grew three kinds of basil (Cinnamon, Purple Ruffles and regular ol’ Genovese) and two types of oregano (regular and “hot & spicy”).

Tomatoes ready to be oven roasted!

I love tomato season. Unf.

So, I had a few tomatoes that fell off the vine before they were ripe, and I decided to pick a vine of Supersweet 100’s and toss ’em all together in the oven. Of course, what are tomatoes without garlic, basil and oregano?

So I washed and dried the shermaters, cut up the Indigo Apple’s to a smaller size, and grabbed some hot & spicy oregano, a bunch of basil leaves and some regular oregano. I added those to the ‘maters. It already smelled like heaven. Or a pizzeria. Same thing.

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New green “Perfection” Ball jars & pickles!

As you probably know (if you actually read my blog- do people do that anymore?), and as you can probably tell, I’ve been “canning” for awhile now. Yes- I’m one of those insufferable people who doesn’t buy Mason jars for crafting or wedding centerpieces, but for their actual purpose: preserving food.

What a snob!

Whiskey pickles in green "Perfection" limited edition Ball jars.

And through all of this canning trial and error that I’ve done over the past 5 years, I’ve discovered some things. I’ve made A LOT of pickles. Tons. Even before I grew my own cucumbers I made jar after jar after jar each year. Pickles are best in pint or quart jars (unless they’re bread & butter pickles, you can cram them into some 8-oz. jars or even some Collection Elite® “squat” pint jars if need be). I prefer quart/pint jars with a shoulder to keep the cukes down in the jar and not floating up too high. And that the prettiest pickles are made in the new green limited edition “Perfection” jars!

Whiskey pickles in green "Perfection" limited edition Ball jars.

I bought a case of the Ball® quart sized green Heritage collection “Perfection” jars specifically because I knew they’d be perfect (no pun intended) for pickling. They were hard to find near me- which is odd, because I was able to get the blue and purple ones just fine! So I ordered them on freshpreserving.com. I also ordered some plastic screw-on lids because Jay’s favorite pickles are fermented Kosher dills that don’t get processed, so why waste the two-piece lids?

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Pickled green tomatoes, Italian style.

The garden was crazy this year, thanks to our big ol’ raised garden bed. So when things started to get super cray cray, I decided that the best thing to do once I had a harvest of more than just two tomatoes at once, was make salsa & bruschetta.

Beautiful green tomatoes.

But of course, sometimes you just see those green tomatoes hanging out there… and you wanna pluck ’em off & use them, too. They’re so cute & small & round. And then there’s all that fresh basil & oregano that’s just waiting for you to keep picking it…

A girl’s gotta do what a girl’s gotta do.

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Retro-style Indian “lime pickles.”

Retro-style Indian lime pickle recipe from a McCall's cookbook supplement from the 60's/70's.

Retro-style? Salad oil? Lime pickles? What the hell is this?” That’s probably what you’re thinking reading this recipe. And I don’t blame you, really. But you should get the backstory before you think I’m totally insane.

Because lime pickles are totally a thing, and this is indeed a vintage- or “retro”- recipe.

A few months ago on a really rainy, chilly, gross Friday night, Jay & I stopped in to one of my favorite thrift stores. There wasn’t much to get. I was a little disappointed. Until he found a stack of 1960’s/1970’s McCall’s magazine cookbook supplements! SCORE!

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Ail je ne sais quoi; or “garlic I don’t know what.”

French pickled garlic with herbes de provence.

Garlic. The most potent flavor packed into the teeniest package nature could possibly create.

It’s amazing isn’t it? The things you can do with garlic. The possibilities are endless. Roast it, sauté it, bake it, slice it, crush it, mince it, puree it, whatever it. Clearly, the only thing I can’t do with garlic is write a decent blog post about it. No, really. I have no idea what to write about this. True story.

Usually I just blabber so much I have to stop myself before I write a novel, but for this post- nothin’. Its not that I have something against garlic- I don’t, I love garlic. But I just really have no idea what to say. So with that in mind… I’ll just make up a story. Pretend you’re at your summer house in Provence. Yeah, that Provence (in France). It’s a warm summer day & you’re hosting an outdoor dinner party this evening.

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Garden vegetable quick pickles.

It’s nearing the end of a quiet, still, warm summer day. Its just about 5 p.m. The birds are still chirping, and it’s still light out, but the light is diffused; not so strong as it was just two or three hours ago. Everyone is just getting home from work or the beach, and kids are just pulling up on their bikes after a day out with friends.

And me? Well, I decide to make pickles.

What can I say… it cures what ails me. If I’m stressed or worried or angry, making something helps. When my Nana passed away I basically spent the whole summer pickling. It just kind of helped with the anxiety & grief. Same goes for that weird unsettled feeling. And it just so happens sometimes on really nice summer days… I get unsettled.

Who knows why. Either way, there’s pickles.

Garden vegetable quick pickles- no canning!

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Sad news, pickled asparagus & such.

Before I start getting into recipes, I’m sorry to say it’s been a difficult few days for us- Jay’s grandma Dotty passed away on Saturday. We’re all really torn up, we adored her. She was an amazing cook & an amazing grandma. She wasn’t my grandma by blood but I couldn’t have loved her more if she was. What a beautiful soul, inside & out (as you can see). I’m sorry that I won’t be making her her much-requested apricot or strawberry sugar-free jam this year… she’ll be missed terribly.

My heart hurts.

Grandma Dorothy Liff October 2, 1923 - March 29, 2014.Dorothy Liff ¤ October 2, 1923 – March 29, 2014

 

This recipe was written up last week, ready to go, & Grandma Dotty was big into cooking (which I’ll be writing more about very soon). She’d have wanted to hear more about all my recipes, or what I was making, so here it is. There’s no segue into this… and I feel weird doing so… but away we go.

We’re all patiently waiting for spring, right? I mean it technically IS spring. But we’re all waiting for it to get more spring-y. So spring veggies are a good sign, no? Now, let me just say: I don’t like asparagus. Not one bit. That said, it’s everywhere in the springtime, rearing its weird little pointy kinda flowery little  heads all over the place.

Pickled asparagus recipe!

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