last of the last.......

I pulled the last of our root vegetables from our community garden recently. I did do a little procrastinating as I just didn't want the summer freshness to end! My new love for beats was a surprise to me. When I planted the seeds in may I really didn't know what I was going to do with these ruby bulbs. Out of all the many veggies I find this type so beautiful, from the leafy greens with bright red veins right down to the bulbous rounds of meat flesh. I admire everything about these little darlings.

Here is the last harvest for this season of beats

I tried a wonderful salad at a local restaurant that was made of beat and feta cheese and some sort of vinaigrette's. With that in mind I tried my hand at my own beet and goat cheese salad...for me this is the best salad to have at home...I am the only one who will eat beets....and goat cheese:)

Recipe

cooked beets

splash balsamic vinegar

splash rice wine vinegar

evo

feta or goat cheese of choice.

fresh thyme or other herbs of choice

sea salt

pepper

ingredients are mixed and measured accordingly to taste ..... you can always add more but it virtually impossible to take it away.

Once you have your beets prepped and cooked to desired tenderness... whisk together balsamic vinegar and rice vinegar and evo to make a nice vinaigrette....once immersed together mixed with beets. I then add the goat cheese as I like the contrast of the white cheese to the vibrant beets. If the cheese is mixed too much into the beet salad you will get a wonderful bright fuchsia pink goat cheese. I just sprinkle more on top! I have also had a beet salad that was similar with the addition of shredded swiss chard in it. It totally was  a great addition..a hearty leaf it barely wilted once mixed together...thanks to another foodie friend here in Rev!



I kept aside some beets to try something different..... what came to mind was chili fig balsamic with a shaving of organic dark chocolate and ginger...thanks to my dad who left a full bar here for us:)

Cheers,
Andi....may your harvest time be bountiful!

the seasons best........

I . am . ready......ready to dive into these pretty little jars of goodness that I have saved this season. This year has been a canning whirl-wind of one week of daily canning with various friends! So the schedule was as follows

Thursday: apple pie filling Me, but I'll share!
Friday: salsa Lisa, Josie and Moi
Saturday: peaches Josie and Me and our little helpers
Sunday: tomatoes Sara and I
Monday: pickles.....more pickles Sweet Sara and Moi



I must say the salsa was the most involved of the canning sessions....all the chopping, dicing, roasting had lasted the better part of the day....but oh so worth it. We made some changes to each batch, we ended up with over 20 jars each of: mild, chipotle, jalapeno and a roasted blend...which is my  most favorite!

Our army of Salsa!

So conquering the need for a winter supply of salsa, I moved on with Josie for a Saturday of Peaches, returning to her house with heavenly smells of roasted salsa.....knowing that the house would soon have the smells of spiced peaches. Saturday went a little differently then Friday. All kids were in tow for a total of 5 kids and one nanny dog Sydney! I must say it was a busy blast day of fun!

Crazy Canning Kids

The reason why I am in so much need of salsa......our basic staple food in our house is Quesadillas and salsa for dip-dip!

Sweetly Spiced Peaches of Life

 These are what memories are made of! I look at this day fondly of our kids playing all day, in the house outside in the yard while Nanny Sydney watches over them! I can still picture the diaper clad two year olds holding babies waddling around, a wanting 6 yr old desperate to help with the canning process and a couple of rugged boys running all over.....days like these are exactly what makes me oh so happy here in Rev!

What a delightful sight of freshly skinned Roma's ready for a little chop and warm roast in the oven. This is day three of canning and today is was with my gal Sara. Just when I thought maybe I'd be tired of tomatoes I had a couple boxes ready for some attention. I loves cooking with these ruby beauties.....I love them in sandwiches, with salt, roasted with goat cheese, in stews, with chicken reducing in my cast iron pan and most definitely in soup.



I love this earthenware pan, part of my hand me down kitchen collection..and my most favorite dish to bake with. I am a firm believer that all people come into your life for a reason. Some people stay longer then others. Some leave as fast as they come. But there is a certain friend that it doesn't matter how far and wide you may be you are always close at heart. This particular girlfriend was my confidant while I lived in Northern Ontario, she had moved many a mile from S. Africa to Canada. She has found her way back to S.Africa with her two weeins and I headed for the west coast! We hang a piece of our friendship on the walls of the kids room and this particular piece of kitchenware is used on a weekly bases and I get to think fond thoughts of my dear friend.

Pickles were the order of the day on this Monday, they spent the the night in an ice bath all for the greater good of crunch! By this day I have been slicing and dicing for 4 previous days and have become quite speedy in the process of preparing the jars for their water bath. Another basic staple in our household.....as you need a garlic dill to side yummy deli!

Well I am planning this Thanksgiving to crack open a few different types of jarred goodness! A complimentary pallet teaser of peaches and a yummy dessert of some sort...be sure. I will be sharing my choices as why else put up for the winter in you can't share with your friends!

Jarred Apple Pie Filling

4 1/2 cups white sugar

1 cup cornstarch

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

2 teaspoons salt

10 cups water

3 tablespoons lemon juice

6 pounds apples

in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.

Sterilize canning jars, lids and rings by boiling them in a large pot of water.
Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
Fill jars with hot syrup, and gently remove air bubbles with a knife.
Put lids on and process in a water bath canner for 20 minutes or according to your elevation....best to check!



Random pooch shot!

Cheers,

Andi

rainy day bread.......


So....the rain arrived about two weeks ago and has stuck around just to show us it is officially fall! I love this time of year the cloud cover is low and wisps of little clouds get stuck in town and in the not so far off mountains, it really is a beautiful sight! By nature this is my favorite time of year...maybe it is because I was born in the waning part of the calender year. I can remember walking to school and not being bothered by the rain falling or the leaves falling I have always embraced the rain...at this time of year.....(not cheery about a summer of the wet stuff) The dark mornings are a reminder that Halloween is just around the corner.

With the temperature turning down I start to crave that home cooking of comfort food. My favorite entree is fresh bread and red wine. Ok so not the most balanced choice......but a staple while in college, with a plate of balsamic, evo and fresh herbs for dipping! I see this type of evening in my future for my hubby and I.

In the frugal ways I have adapted a habit of having a bread starter in the fridge for fresh bread at anytime. Some of you will know of this recipe as I have posted in in my fb page foodies  Foodies an awesome network for sharing and gaining recipes, check it out! This basic starter has been the savior of many dinnertime needs. I have made pizza dough with it, calzones, stuffed herb and olive bread and good ole sandwich bread....this is the type of bread where you drink the wine with, smothered in a flavour butter!

artisan bread in five mins a day

the official website for the amazing book!

The recipe as follows:

master recipe

Enjoy every season as if it is your favorite......The great thing about Autumn is that all this rain will be turning to snow and it is coming....embrace it, it is mother nature at her finest!

Jeff on top of the world!

I am going to label this as the North Bowl, this a guess!

Cheers,

Andi

P.S don't forget last day for the giveaway:)