Friday, June 26, 2015


We're so blessed with an abundance of veggies from the garden and berries on our property.  This week I've been amazed at all the variety we've been able to harvest and eat.  Growing our own food still fascinates me.

During the school year Adam brought home a little cabbage transplant, as a project/contest for the classmates and other schools too i think.  I'm not sure what variety this cabbage is, but i'm pretty sure it should have "giant" in the name somewhere!

I emailed the picture to his teacher and she wants to use it in future years to show her students.

Clay wanted to be in on the excitement
Adam wants to make sauerkraut from it.  I think we have enough to make some coleslaw too!

This is our  current variety in the garden and greenhouse.  Green beans have started too, i planted A LOT of them this year.

We purchased some additional land a couple years ago and dozens of raspberry bushes were on the property.  The previous owners had a business w/ them, selling them at market.  We have gotten 25 quarts so far.  Not even thinking we got half of them...We're due for a lot of rain, so they might not last much longer.  We've had fun giving many boxes away, and trading some for fresh cherries.

Wanted to share a few recipes i've made with the raspberries, other then the usual smoothies, fresh eating, or with cream.   Friends have shared their favorites with me, since i wanted to use some up.

Raspberry pie:
4 c. raspberries
1/2 c. sugar
4 T flour
2 pie shells (i used one deep dish)

3/4 c. flour
1/2 cup sugar
1/2 stick butter

Mix raspberries, sugar, and flour.  Put in pie shell/s.  Mix topping ingredients until lumpy.  Sprinkle on pie (since i only made one pie, i didn't use all my crumbs).  Bake at 450, covered, for 10 minutes.  Reduce oven to 350 and bake, uncovered, for 20-30 minutes.

Frozen Raspberry dessert:
1 cup flour
1/4 cup brown sugar
1/2 cup nuts, chopped fine
1/2 cup softened butter
Mix and press into bottom of a 9 x 13 pan and bake at 350 for 20 minutes.  Cool and then break up with a fork and save 1/3 cup for topping.

2 egg whites, beaten until stiff
add 1/2 cup sugar, gradually
add 2 T lemon juice
Whip 1 1/2 c. raspberries into egg white mixture
fold in a large container of cool whip.

Pour over crumb base and top with extra crumbs.
freeze at least 6 hours and then cut into squares.

Raspberry Sauce:
2 cups fresh or frozen raspberries
1 3/4 cups, PLUS 1 T water, divided
1/3 cup sugar
2 T cornstarch

In a saucepan, combine the raspberries, 1 3/4 cups water, and sugar.  Bring to a boil.  Reduce heat and simmer, uncovered, for 30 minutes.

Mash raspberry mixture and strain through a fine sieve into a 2 cup measuring cup; discard seeds.  Add water if needed to make 2 cups puree.  Return to saucepan.

Combine cornstarch and remaining water until smooth.  gradually stir into raspberry mixture.  Bring to a boil over medium heat, stirring constantly.  Cook and stir 1 minute longer.  Remove from the heat; cool.  Store in the refrigerator.

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