Sunflowers - Autumn Beauty

photo by Angie Ouellette-Tower

Sunflowers - Autumn Beauty

Leaves are not the only deep orange-brown colors of the autumn splendor.  This variety of sunflower kicks off the beauty of the fall season.  What I really adore about this sunflower type are the petals - the back of each petal is either yellow or a lighter orange, which is a wonderful contrast to the dark burnt orange of the petal's front side (the picture with the caption shows this lighter color the best).

Out of the three sunflower varieties that I grew this year, I honestly would not be able to pick a favorite - they are all so beautiful!  Enjoy the pictures below:

photo by Angie Ouellette-Tower




Notice the back of the petals are yellow (see bottom petal)  photo by Angie Ouellette-Tower

photo by Angie Ouellette-Tower



photo by Angie Ouellette-Tower

Click to view:

Sunflowers, Royal Flush

Sunflowers, Black Velvet Queen

Salsa by Linda

This salsa is the most delicious salsa that you will ever taste.  You literally will not be able to stop eating until it is all gone - it's that good.  My dear friend Linda agreed to let me share her recipe with you -  ENJOY!

Salsa by Linda

6 large tomatoes (washed and cored)
2 green bell peppers (washed & seeded)
1 large onion (peeled)
1 tablespoon lemon juice
1 tablespoon lime juice
1/2 cup fresh cilantro (1/2 cup before chopping)
2 (heaping) tablespoon coarse ground black pepper
1 (heaping) tablespoon garlic pepper (if you cannot find garlic pepper then you may replace this with 1 minced clove of garlic and increase the coarse black pepper)
salt to taste
(Brad's spicy twist on Linda's salsa)
1 Jalapeno pepper
1 habanero pepper
hotsauce to taste

Prepare the vegetables as described above.  Then, using a food processor - place the tomatoes, bell peppers, onion and cilantro and turn on the food processor until chopped or pureed (see the picture below).  If you are doing "Brad's spicy twist on Linda's salsa" then you would also add the Jalapeno and Habanero in the processor with the vegetables.  Stir in the remaining ingredients by hand until combined. 

NOTE: If you prefer a chunky salsa then you may chop the ingredients by hand and stir by hand or lightly "pulse" the food processor.

Sirring in the spices, lemon and lime juice by hand

Grab some corn chips and Enjoy!!

Tomato Strainer

Happy Labor Day!!

Today I start the "every other day" posting schedule (see Weekly Schedule).

Victorio Food Strainer

During tomato season this "Victorio Food Strainer" is my favorite canning tool (machine really).  As you can see by the picture above this machine attaches to a table or counter and it turns raw tomatoes into tomato juice by separating the seeds and skins from the pulp.  It is not electric (although there are some models available that are electic) - this model is a hand-crank style. 

Raw washed tomatoes ready to be turned into sauce through the Victorio strainer

After you wash and cut the tomatoes in half (I use Roma Tomatoes) - place them in the top funnel part of this machine. 

Now turn the crank with one hand while pushing the tomatoes through the funnel with the "red tomato masher" (NEVER put your hands in the funnel while turning the crank).  The sauce will glide down the white slide while the tomato skins and seeds will drop out of the left side (see picture above - the seeds and skins are dropping into the silver bowl on the left).

I also use this food strainer for applesauce, pearsauce and some jellies.  Another namebrand that has a similar machine is "Squeezo".

As The Father Has Loved Me

"This is to my Father's glory, that you bear much fruit, showing yourselves to be my disciples.  As the Father has loved me, so have I loved you.  Now remain in my love.  If you obey my commands, you will remain in my love, just as I have obeyed my Father's commands and remain in His love."  John 15: 8, 9 & 10

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

Fruit bearing:  I was just thinking about how many different items that I make from 1 type of fruit - jelly, jam, juice, sauce, relish, frozen, dried .......the list goes on and on.  What is made from fruit lasts longer than one season and that crop is still enjoyed and extended for months and months to come.  I like to think of my actions as fruit.  And that "fruit" (or actions) affects other people.  Our actions can also be extended and they can benefit other people for months and months.  Also, there is healthy fruit or rotting fruit = good actions or bad actions.  Thinking about it that way certainly makes me strive to be more Christlike.

The Father's love for Christ is the same pattern of Christ's love for His disciples (for us).  When we "remain in God's love" we desire to do His will and follow his commands, which in actuality is following that same pattern.

Let us love each other in the same way that Jesus has loved us.

Part 1:  The True Vine

Part 2:  We are the Branches

Part 3:  A Fruitful Branch

Part 4:  Branches Wither Away
Part 6:  Complete Joy
Part 7:  A Friend's Love
Part 8:  Chosen Fruit

Raspberry Jelly

Raspberry Jelly

6 cups raspberries (washed and dried)

1 cup water

Jelly bag or cheese cloth 

Juice from 1 lemon

1 package of fruit pectin

   5 to 5 1/2 cups of sugar (I always use less sugar because in my opinion most jams & jellies are too sweet.  Using less sugar might make your jelly a little more runny or syrup-like but most times I haven't been able to tell a difference)

To make the juice:  Place your washed raspberries and water in a stainless steel pot.  Boil for 10 minutes and allow it to cool to room temperature.  Then, line a strainer with your jelly bag or cheese cloth and pour the boiled fruit mixture into this lined strainer (you are sifting out the seeds and fruit pulp).  Allow the juice to drain on it's own for a few minutes and then you may take the bag or cheese cloth and gather it together like a bag and squeeze out the remaining juice.  Compost the seeds and pulp.  Use the juice for the next steps below.

NOTE:  Many people extract the juice by using a food strainer (a little crank machine that removes the juice from the raw fruit) but I prefer cooking the juice out of the fruit - I find that I get more juice and therefore more jelly this way than doing it the other way.

Raspberry juice ready to be made into jelly

1.  Gather your canning jars, lids and rings (you will need 6 or 7 half pints). 

     Canning Basics - Jar Sizes.  Also, gather all other canning supplies: 

     Other Canning Supplies

2.  In a large stainless steel pot mix the fruit juice (raspberry juice - already prepared as

     described above), lemon juice and fruit pectin - stir until pectin is dissolved.

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

4.  Bring the fruit mixture to a full boil over meduim-high heat - gently stirring all the time.

5.  Add the entire amount of sugar (again - I use the lesser amount - 5 cups) - stirring until

     dissolved.

6.  Bring this mixture to a full boil again - continuously stirring.  Boil hard for a full minute

     (you will notice some foamy stuff on top - that is supposed to happen.  If it boils too close

      to the top of the pot then you will need to turn the heat down slightly).  Constant stirring is

      a must!

7.  Remove the pot from heat and skim foam off the top and discard the foam.

8.  By now your jars should be sterilized and ready to be filled.  Take the jars out of the

     boiling water (I use my jar remover and make sure that the water is drained out of each

     jar).  Fill each jar up to the threads of the jar (about 1/4 inch to 1/2 inch of headspace)

9.  Wipe the rim of each jar with a damp cloth making sure that any jelly residue is gone (any

      residue left on the rim can stop the jar from sealing).

10. Place a sterilized lid on each jar and then tighten a ring on each jar.

11. Place all jars in a "Water Bath Canner" and process (boil) the jars for 10 minutes (make

      sure that the water level in the Canner is 1 inch above the tallest jar)

12. Remove the jars and place them on the counter or table to cool (I always place them

      on a cloth because there have been a few times when a jar cracked and then the jam

      oozed out making a mess - the cloth will help if that happens).  You will hear the

      wonderful popping sound of your jars sealing.

13. Allow the jar to cool for 24 hours and then store in your pantry or in your fruit cellar until

       the winter and then enjoy a little bit of summer.

This picture is to show you the difference between jelly (on the left) and jam (on the right)

Other Jam or Jelly Recipes on this blog:

Strawberry Mango Jam

   Blueberry Jam

   Peach Jam

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.