Winecap Mushroom Harvesting

After a disappointment in amount of the last fruiting, a month or so ago. The Winecap Mushrooms came back in quantity! I shifted around some of their wood chip bedding which seems to have rejuvenated them.

Wine caps taste better then a Portabello in my opinion. The heads can get huge but the mid size- think sand dollar- have the heaviest flavor. Large ones are GREAT for making sandwiches. As for the stems, they are rather chewy. DON"T discard them.  Dry the stems either in the oven at the lowest setting, in mine thats at 170 degrees F with the door propped open overnight, by laying them out on a cookie cooling rack. My dehydrator broke and I have yet to get that far on the list of must haves. A new Food processor is the next purchase. THEN a dehydrator.

Once the stems are dried, you can either grind them before storing OR leave them for grinding later before use. They are superb for using in your soup stocks, dried seasoning mix or in the meatloaf's/ hamburgers. I'm sure you will come up with plenty more ideas on how to use the stems for added flavoring..

I love their flavor as well as how easy they are to grow. Truly, their maintenance is about involving as watering a flower bed during growth. 

I HIGHLY suggest, once again, get yours through *Field &Forest Mushrooms*. I bought mine through them and have experienced no problems. they are a great resource and you get great product. 

I'll have a new video series coming next Spring where we delve & adventure into things such as backyard mushroom growing as well as some road trip escapes.

I gathered a big basket full tonight which I shared 1/3 with Mr.& Mrs. J . Plenty more to harvest this week.

Once I dry my mushrooms in the oven, I use a Seal a meal Vac system to store them. That way no chance of moisture will get in to spoil them.

I'm still roasting peppers & tomatoes while delving into the canning of the sauce/ spread. The goal is to have at least 20 pints made for the Pantry. At least 5 jars for the gift baskets. Gotta run! I can smell the "charred" pepper skins already.

Wishing you all...

The Sweetest of Dreams,

~Tammie

Roasted Red Peppers & tomato spread canning recipe

Pepper season is almost to the end and I have yet to get out & pick peppers. BUT when we have our peppers in Barn market, we discard ones that are not in their fresh prime. I feel awful when this happens and do have a helpful solution, {a parent of Panda's friend is raising pigs again next year & I'm hoping to combine resources with him- more on that later}. For now, I put aside the ones that we discard, in need of immediate use to Can some of Red pepper & tomato spread. I still have Hungarian Paste tomatoes growing in my garden as well as the Basil, making this the perfect recipe to avoid waste { I just out the bad spots anyway}..

This is a sweet & mild recipe with an array of uses. Pizza sauce, Pasta sauce, a thick spread for a bruschetta you add Mozzarella to the top & roast in the Oven. Use it in your meatloafs, as a topper for burgers even as a substitute for Ketchup. Use it as a dip & serve it with Pita chips and a side of Goat cheese.

 I did research online to see what others use this for & have also seen where some use a predominant red pepper w/ less tomato version for use with wild caught Salmon. The list could go on & on.

This will be a MUST for inclusion in our "Straight from the Farm" holiday baskets this year. The sauce as well as the Thick spread version.

 This wonderful photo of the Roasted Red Pepper & Tomato spread is via Creating Nirvana , where she too has shared the recipe from the Ball canning book.

We also grow Medium hot Hungarian peppers that go from yellow- the stage used for pickling- to a  red which is great for roasting. if you substitute 1/3 of the red sweets for red medium hots,  you can make this spread have a bite but not overkill the flavor. I found this recipe long ago in the Blue Ball canning book. I add whole heads of garlic vs. their few cloves. The recipe is in a small enough amount to make 5 half pints (8 ounce jars). Make a batch & taste test. Put your own twist into it as I have done with the Medium hots and extra pound of tomatoes to make the pizza/pasta sauce version.

 6 lb red bell peppers
1 lb Italian plum tomatoes
2 cloves garlic, unpeeled
1 small white onion
1/2 cup red wine vinegar
2 Tbsp finely chopped fresh basil
1 Tbsp sugar
1 tsp salt
5 half pint glass preserving jars with lids and bands

1. Roast the red bell peppers and a half an onion (skin side up) under a hot broiler. Roast the peppers until the skins start to blister and turn black. Rotate the peppers to roast all sides of the pepper. By this time your onion will also be well roasted.

2. Remove the hot peppers from the oven and place in a paper bag. Seal the bag and let the peppers cool for about 15 minutes. This resting stage will allow the skin to easily peel away from the pepper. Also note that the burnt blisters will not be transferred to your peppers leaving you with bright red pepper pulp. After the peppers have cooled enough to handle them, peel away the skins and remove the seeds from the peppers.

3. Peel away the outer skin on the onion and finely chop the onion. Measure ¼ cup of roasted onion. 

**Do not add more onion because this will increase the pH of the spread thereby making the spread not safe for boiling water canning. **

4. In a food processor or blender, puree all the ingredients.

5. Add the ingredients to a sauce pot and bring to boil over medium heat. Stir the spread frequently to prevent the spread from burning on the bottom of the pot.

6. Reduce the temperature to a simmer. Simmer until the spread thickens, about 10 minutes. Stir frequently.

7. Ladle the hot spread into hot sterile jars leaving ¼” headspace.

8. Place the lids on the top of the jars and adjust the two piece caps.

9. Process 10 minutes in a boiling water bath canner.

 Create a fresh twist on those can goods gift giving this year.

Some encouragement? Make those jars sparkle even more with the extra effort of label Glam.

This is the form we will be using this year. I discovered this style while searching for ideas on a twist for my Honey we are harvesting. The Cotton Ribbon behind the circle label on jar front as well as the lid. Just that little extra something that makes your jar gems shine.

 Now get yourself out there to the U Pick farms* { http://pickyourown.org/ } to get some on YOUR Pantry shelf.

Now back to roasting all those tomatoes & peppers covering my kitchen counter...

Sweetest Dreams,

~Tammie

Vintage Camper mid project looksy

 Been so busy with working at the Farm & playing with the old camper, I once again have neglected you.. Hopefully these progress shots make up for it a little...

I moved the camper from the sheltered backyard to the hill garage area- Now THAT was a 25 minute job with potential of a cartoon ending. But I got there. By myself... just not straight. Thankfully these small campers can be lifted in the front with some help & maneuvered  a bit.

This is the front side where I began using rubbing compound on the top before playing with the few coating of roofing elastomeric. If you remember from the first set of viewing, the oxidation was much harsher. That boat cleaner lightened it but did not get all the way through. Rubbing compound & a rotary buffer to the rescue! This is also the window I had to make my own glass holder framing. Hence that shiny aluminum trim on the big window.

 Remember the roof at last viewing? I FINALLY got to a point of sealing. That back rectangle vent? yeah. Thats gotta go. All this work to seal it up & I discover that vent with windy rain make for a very wet interior. Searching out a small bit of sheet metal before I finish up there.

 For removing the last bit of oxidation, I am using Rubbing compound with the buffer tool. Cuts through but it still takes some time & skill on a ladder...

 Ahh, the back side. I have yet to do much here. The trim is not even back on. I did put new rubber gasket on the small window and replace window screws, rain drips.

Lots of work still to be done before the chill of Fall takes over & my non insulated self takes refuge inside... with that electric fireplace that came with it of course!

Hopefully I get the sealing all done so I can get the wood walls up & have the top half of the skins polished for their waxing. The bottom half will be painted in the Spring.

Now I must bid you adieu being the Farm will not sleep in for lil ol' me. and of course I wish you...

Sweet dreams,

~Tammie

Canning Bloody Mary mix

Working at the local U Pick farm market has kept me very busy. It has also brought some great recipe's & inspiration for canning from many of the locals. I have been contemplating what will be in this year's Straight from the farm Holiday gift basket. I found one item that will for sure be included.

 Last week, a couple walks in for a few ingredients they needed for their current canning duty.

Bloody Mary Mix!

Now why didn't I think of that?! 

 I did find  a recipe of which those of you who like sweet peppers in theirs as well as a few other ingredients, hop over to the Runaway Spoon for a great post with her recipe for Bloody Mary mix {and this inspiring gift presentation & glass photo shared below !} Wonder where I can find some jug jars like that for canning...

Awesome Photo from The Runaway spoon

They kindly shared how they make theirs of which they had given as gifts until they began making wine a few years ago. This is great for when the tomatoes are dwindling down. You do not need much to make about 6-8 quart jars in 1 batch, depending on the tomato size and juices. This will make a GREAT mix of which is not too spicy or hot. Plenty of balance that can be spiced up more for others who like a kick but mellow enough for those who like to keep it medium.

Garden Bloody Mary Mix

40 medium tomatoes, peeled, seeded, and quartered
3 jalapeno's, minced

2 large carrots, diced
2 stalks celery, diced OR use 1/4 cup lovage leaf minced OR 1 1/2 tablespoons celery seed
1 small onion, diced tiny
5 small garlic cloves, minced
5-6 tablespoons Horseradish, minced
1/4 cup parsley, minced
1/4 cup lemon juice
1 1/2 tablespoons salt
4 tablespoons Red Hot brand hot sauce OR Tabasco sauce

Blanche tomatoes for ease in removing skin. If you have a tomato puree machine that removes seeds & skins, use that. otherwise, cook your skinned tomatoes over medium heat until softened enough to use in a food mill.
Run the tomatoes through the food mill to separate out the seeds.
In food processor or high speed blender, mix together ALL ingredient EXCEPT lemon juice & hot sauce. Once mixed well to the point there are no chunks, place liquid into stock pot and bring to a slow boil.
While this is being brought to a boil, ready your water bath canner & jars.
Once your mix is at a boil, add your hot sauce & lemon juice, mix well.
Pour this into sterilized jars, put on prepared lids & rings. 
 Process in a boiling water canner for 40 minutes.
These are great with Vodka mixed in when served chilled. Not a drinker? This STILL tastes great as a Virgin mix once chilled.

 I'm in the midst of picking our apples which decided to drop while I was away this week in Baltimore.Oh, I forgot to share what was going on.

 My baby brother Army & my Sister in law Marine had their baby! even better? I got to be there for it!
My niece, whom I have nicknamed Ginger snap due to her blonde red hair fuzz, is finally here. Well worth missing some of the apple picking time which has a very limited window and only comes once every 2 years.
We should have the Honey extractor within the next few weeks, so check back for the Honey Harvesting day we are to have with Panda's friends..well I call them "my heathens". They want to be here so I told them I'll feed them but they will not free load. Get prepared to be sticky!
Sweet dreams,
~Tammie

Came upon this beautiful mountain site on my way home. The photo truly does not do the Nittany Mountain justice.