I am so eager to sort through my seed box and begin planning the garden for 2012.
Happy New Year!!
Makes about 7 half-pint jars
6 large oranges
2 medium lemons
6 cups water
About 6 cups sugar
1. Wash the fruit. Remove the peel from the oranges and thinly slice. Chop the orange pulp. You should have 4 cups of thinly sliced peel and 4 cups of orange pulp. Thinly slice the lemons. You should have 1 cup of slices.
2. Combine the fruit, peel, and water in a tall, heavy-bottomed saucepan. Heat to a simmer and continue to simmer for 5 minutes. Remove from the heat, cover, and let stand for 12 to 18 hours.
3. Return the mixture to the stove and cook over medium heat until the peel is tender, about 1 hour.
4. Preheat the canner, sterilize the jars, and prepare the lids.
5. Measure fruit and liquid. For each 1 cup of fruit mixture, add 1 cup of sugar. Bring to a boil, then cook rapidly until marmalade reaches 220°F or sheets off the spoon, about 25 minutes.
6. Pour hot marmalade into the jars, leaving ¼-inch headspace. Wipe the rims of the jars with a clean, damp cloth. Adjust the lids as the manufacturer recommends.
7. Place the filled jars on a rack in the preheated canner. Process for 10 minutes once the water has returned to a boil.
8. When the processing time is up, carefully remove the jars from the canner using a jar lifter.
9. Cool sealed jars. Check seals. Remove screw bands. Label. Store.I had some difficulty getting the mixture to reach 220°F and even used two different thermometers because I worried that one was faulty. However, the mixture did thicken up and dropped off a chilled spoon in a sheet. In fact the final marmalade ended up a bit too thick. I will know next time to trust the spoon test.
|Bradie (right) showing Millie the garden.|
|Bradie (back) showing Millie where to find apples.|
|Millie rolling in the grass|
|Garlic cloves ready for planting.|
|Garlic bed July 2011|
|Double digging the SFG|
|Mulched with hay|
|Covered with snow from October storm|
|Leeks - The largest was 3-inches wide, but most were around 1-inch.|
|Snow covered garden.|
|Raspberries bent over from the weight of the heavy snow.|
|Bradie finding frozen apples beneath the snow.|
Roasted Rosemary Chicken and Vegetables
1 pound of boneless chicken breasts cut into 2 inch pieces
1 pound of potatoes cut into 2 inch cubes
2 cups of summer squash (zucchini and yellow summer) cut into 2 inch cubes
1 small delicata squash cut into 2 inch cubes
4 carrots cut into 2 inch chunks
2 medium red onions cut into wedges
4 cloves of garlic, crushed
2 Tablespoons fresh Italian herbs, chopped (rosemary, thyme, parsley, oregano, basil)
5 sprigs of rosemary
1/2 cup bread crumbs
Vinegar of your choice (white, balsamic, cider, etc.)
Fresh ground pepper
Preheat oven to 425˚F.
In a medium bowl, whisk together 1 Tablespoon olive oil, 1/2 Tablespoon of vinegar. Add chicken pieces and stir to coat. Set aside.
Place all chopped vegetables in a roasting pan. Sprinkle with half the Italian herbs, fresh ground pepper, and sea salt to taste, then drizzle with olive oil. Stir to coat.
Place bread crumbs in a flat bowl. Add remaining Italian seasoning and fresh ground pepper. Stir to combine.
Dredge chicken pieces in bread crumb mixture and add pieces to the roasting pan on top of the vegetables. Top with rosemary springs.
Cover roasting pan with foil and place in oven for about 30 minutes. Remove foil and continue roasting another 30 minutes or until vegetables are soft and chicken is cooked through.
(Makes 1 loaf)
1 cups unbleached all-purpose flour
1 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1 cup pumpkin puree
1/2 cup milk
1/3 cup butter
Preheat oven to 350˚F.
In a large mixing bowl, combine 1 cup of the flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger. Add pumpkin, milk, eggs, and butter.
Beat with an electric mixer on low speed until blended then on high speed for 2 minutes. Add remaining flour and beat well.
Pour batter into a greased 9x5x3-inch loaf pan. Bake in a 350˚F oven for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from pan and cool thoroughly on a wire rack.
|Baby Pak Choi|
|Dark Red Norland Poatoes|
|Sugar Pie Pumpkin and Butternu|
|Quadrato Rosso D'Asti|