Sunflowers - Black Velvet Queen

photo by Angie Ouellette-Tower

Black Velvet Queen

Whoever named this sunflower is exactly right - the petals absolutely resemble black velvet.  Although, I think my favorite part of this sunflower variety is the inner "sunset circle" (as I like to call it).  When I think of the traditional sunflower varieties I think of the morning but the "Black Velvet Queen" gives me a dusk feeling - almost as if I'm watching a stunning sunset.

Enjoy the photos attached to this post!

photo by Angie Ouellette-Tower

photo by Angie Ouellette-Tower

Click to view:

Sunflowers, Royal Flush

Sunflowers, Autumn Beauty

The Basics - Snapping Beans

The other day I was flipping through TV channels and came across somebody lining up fresh green beans and cutting off the ends - I thought it was a little funny at the time but I kept on flipping.  It wasn't until hours later that I realized that not everybody knows how easy and quick it is to "snap beans."  (and of course I didn't see the entire show, so there might have been a reason why she was meticulously cutting off the ends).  Anyway - simply hold a fresh bean in one hand and snap off each end with the other hand (I compost the ends).  It goes very quickly once you get into a rhythm.  I can't imagine having to line up a row of beans while they are rolling all around and then cutting off the ends - that would drive me crazy.  Then again, everyone is different and if that works for you then that's OK also. 

French Pear Pie

If you recall, a few weeks ago I was worried that I wouldn't have enough pears to even make a pear pie because the squirrels were destroying all of the pears on my tree (Pears and Squirrels).  Well, thankfully I had just enough to make this pie - the "netting" worked!! 

I have 2 favorite pies - "Fresh Peach Pie" and "French Pear Pie" - please give this a try - it is delicious.

Printable RECIPE

French Pear Pie

6 cups sliced fresh pears (washed, peeled and cored)

2/3 cups granulated sugar

1 teaspoon cinnamon

juice from 1 lemon

1 teaspoon lemon zest

2 tablespoons quick (instant) tapioca

1 or 2 tablespoons butter

1.  Make the crust first (make the double crust recipe at the bottom of "The Basics of Baking - Pie Crust" ) - and roll out the dough

2.  Prepare the pears as described above.

3.  In a large bowl, mix together all of the ingredients (except the butter)

All ingredients (except the butter) mixed together

4.  Pour the pear filling into the bottom pie crust and "dot" with the blobs of butter.  (Remember - the 3 main ingredients of French cooking/baking is Butter, Butter and Butter - I think that was said by Julia Child or some famous french cook :-)).

Place a few blobs of butter on the top of the pear filling before adding the top crust

5.  Place the (already rolled out) top crust on the pear filling and flute the edges.  Always make sure to cut a few holes in the middle of the top crust so that the air can escape, otherwise the filling will overflow from the fluted seam (and make a huge mess on the bottom of your oven).  I like to be a little creative and I cut out a pear shape but any little cut line or hole will work.
6.  Brush some cream (half and half or whipping cream) on the top crust and then sprinkle that with a little granulated sugar (about 1 to 2 tablespoons of sugar)

7.  Bake in a preheated 425 degree oven for 35 or 45 minutes (or until desired golden brown color is achieved).

Enjoy warm or cold!!

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Speckled Squash

Speckled Squash

This variety of winter squash looks like the Cinderella pumpkin carriage.  I just love the colors: peachy-pumpkin orange, hunter green and smoky grey-green. 

The taste is very sweet and the flesh is meaty and dry.  I prefer the dry varieties of winter squash and in my opinion the watery varieties have a slimy texture and somewhat of a bitter taste (this type is not bitter).

Please pay no attention to the weeds!  The squash part of the garden got away from me this year.

The Deformed Produce Hall of Fame - 2011

"Deformed Produce" HALL OF FAME - 2011

Harvest always brings beautiful, abundant and sometimes deformed produce.  Everyone sees something different in misshapen veggies and fruit.  Seing images in unusual garden produce is just like looking at a spectacular cloud filled sky and creating what you see in each cloud.

Please feel free to leave comments or cute captions about any of these "deformations."  If you would like to add a picture of one of your own unique garden growths then please contact me.

Enjoy!

The "OUCH" Pear

Tom Tomato

Curly-Q top

Branches Wither Away

"If anyone does not remain in me, he is like a branch that is thrown away and withers; such branches are picked up, thrown into the fire and burned.  If you remain in me and my words remain in you, ask whatever you wish, and it will be given you."  John 15: 6 & 7

(This is the fourth of an eight part series on John 15)

In the township where I live, there are a few months in the fall and spring when we are allowed to burn our yard waste.  Many of the branches that I trim off during late spring sit in a pile at the back of my urban farm until burning season.  I have noticed that many of these branches that I have thrown away struggle to live and hang on to their leaves for many weeks - but they never make it.  These cast out branches always end up withering away.  And so it is with us - we can try living without our Lord and Savior and struggle along but without Jesus we will eventually wither away.

When we "remain" in God we are given certain privileges and can "ask whatever we wish."  Be careful - we are Christians and must ask according to the Father's will.  A branch on a grape vine will draw from the sap of the vine and grow abundant grapes - that branch and those grapes glorify the vine.   We must glorify Him. 

Those who abide desire God's will.

Part 1:  The True Vine

Part 2:  We are the Branches

Part 3:  A Fruitful Branch
Part 5:  As the Father Has Loved Me
Part 6:  Complete Joy
Part 7:  A Friend's Love 
Part 8:  Chosen Fruit

Bread and Butter Pickles

Bread and Butter Pickles

6 lbs of pickling cucumbers (washed and sliced into 1/4 inch rounds - I always cut off the ends and compost them)
4 cups vinegar (I use white distilled but apple vinegar would work also)
4 cups sugar
1 cup water
1/2 cup pickling (or Kosher) salt

1 teaspoon pickling spice (per jar)

2 large onions (peeled and sliced into rings)

Prepare the cucumbers, and onions as described above. 

Gather your canning jars, lids and rings (you will need 5 or 6 quarts).    Canning Basics - Jar Sizes.  Also, gather all other canning supplies: Other Canning Supplies . 

Start the water boiling for Jar sterilization:  Sterilizing Jars & Lids

In a large stock pot combine the vinegar, sugar, water and (pickling) salt and bring to a boil over medium heat. 

By now your water for jar sterilization should be boiling - sterilize your jars 2 at a time.  Take them out and begin "raw packing" (Raw Pack vs. Hot Pack) the vegetables.  Start with a few onion rings at the bottom of the jar and then start filling with the cucumber rounds.  When the jar is half way full, pick up the jar (with oven mitts) and gently shake the cukes down (I gently shake the jar against the palm of my other hand - also covered with an oven mitt - the jars are very hot!!)  This shaking helps the cucumbers settle in the jar and it makes more room for more cucumbers- you want to get the jar as packed as possible.  Less brine will be used if your jars are packed quite tight.  Leave enough room at the top of each jar for a few more onion rings (leave 1 inch of headspace).  Then finally add 1 teaspoon of pickling spice (per jar). (Continue sterilizing jars and Raw Packing them until all of the cucumbers have been used up)

  



Cucumbers, onions and pickling spices have been "Raw Packed" in each jar

Place the "Raw Packed" jars in a preheated 350 degree oven for 8 minutes (This is before you pour the boiling brine on top).  After the 8 minutes remove the jars from the oven and slowly pour boiling brine in each jar - (you want to do this slowly so that the bubbles can work their way to the top before sealing each jar).  Fill the brine up to the bottom ring thread of each jar (about 1 inch headspace)  Now you are ready to place a sterilized lid and ring on each jar - make sure the ring is screwed on tightly.  Now place the jars on the counter or table for 12 hours and you should hear that wonderful popping sound of the jars sealing.  The next day, check and make sure that all jars are sealed - (if you press down on each lid and it moves up and down that means that it did not seal - you can put any unsealed jar in the fridge and eat them as refridgerator pickles)

Place all the sealed jars in the pantry for 3 months (or more) and enjoy!

NOTE:  This recipe makes about 5 quarts but it all depends on how tightly you pack your jars - sometimes you might run out of brine because the jars have more space to fill.  If that happens and you need a little more brine then just cut the brine recipe in half)