journey to a self sufficient life
Canning roasted tomatillo salsa is a great way to preserve the abundance of tomatillos that the garden produces. Jars of tomatillo salsa verde come in handy for all your favorite Mexican dishes. The first time I grew tomatillos in the garden, I thought six plants would be a good number to grow. Ok, ok, I hear the snickers from those…
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These tasty Asian meatballs are tossed with peppers, onions, pineapple, and coated with an orange sweet and sour sauce. Simply serve over rice as a main meal or thread on toothpicks as an appetizer. Skip the take out and make this tasty recipe at home in about an hour. Are you looking for a ground beef recipe? If you love…
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Winter squash is a long season crop, but worth the wait. The plants grow all summer and produce fruit with very tough outer shells that make them ideal for long-term food storage. Learn when to harvest and how to cure and store winter squash. Having access to fresh produce all summer is the greatest benefit to growing a vegetable garden….
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In this fried green tomatoes recipe, unripe tomatoes are coated with a seasoned cornmeal breading and pan-fried until crispy. These super crunchy tomato slices are addictive and can be enjoyed as a snack, side dish, or sandwich topping. Late summer storms and early frost can wreak havoc on a vegetable garden. We had a line of thunderstorms rip through our…
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This harvest beef stew recipe is a great way to use winter vegetables, including potatoes, onions, carrots, and garlic. Simply load up all the ingredients into the slow cooker and let this beef stew cook all day. Is there anything that screams comfort food more than your classic beef stew? I call this harvest hearty beef stew because it is…
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This stuffed mushrooms recipe features baby bella mushrooms filled with a seasoned garlic stuffing, topped with cheddar cheese, and baked until golden brown. A great appetizer for parties, cocktail hour, or game day! In this recipe, cremini mushrooms are stuffed with a simple garlic infused breadcrumb filling and topped with cheddar cheese. An easy, bite sized appetizer for your next…
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Canning pears are the perfect way to preserve them at their peak to enjoy all year. Home canned pears are great to have on the shelf to use in baked goods, salads, stirred into oatmeal and yogurt, or enjoyed straight from the jar. Our pear trees produced a bumper crop this year, and each day I am gathering the fruit…
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In this roasted root vegetables medley, fall vegetables are tossed with lightly seasoned olive oil, and oven roasted to sweet caramelized perfection. It’s an easy one-pan dish that’s filled with flavor! As we head into winter, seasonal vegetables transition from summer tomatoes, zucchini, and peppers to hearty root vegetables, including fall beets, carrots, parsnips, potatoes, sweet potatoes, turnips, radishes, and…
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These delicious zucchini fritters are baked, not fried, and loaded with garlic, Parmesan cheese, and Italian herbs for lots of flavor. Zucchini fritters, also called zucchini patties, or zucchini cakes, are a great way to use up an abundant zucchini harvest. Simply combine shredded zucchini with breadcrumbs, garlic, cheese, herbs, and bind everything together with eggs. Bake in the oven…
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This Boston baked beans recipe infuses white beans with a savory sweet broth made from molasses, brown sugar, salt pork, and onions. It is baked in the oven and then pressure canned for shelf-stable jars. Having a variety of home canned soups, chiles, beans, and ready to eat meals is a great way to stock your pantry shelves. When things…
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