Friday, August 26, 2011
Dill Pickles
The smell of dill and vinegar fills the house. It is late summer and time to make pickles again. I am slicing cucumbers with the sun streaming in my kitchen window. There is something so pleasant and old fashioned about making and canning dill pickles. I love being in the kitchen turning garden produce into something delicious to store for the winter. I love the beautiful jars filled with pickles cooling on the counter when I am all finished.
Wednesday, August 17, 2011
Flowers in the Garden
I love having a few flowers blooming throughout the garden. So this year I added some marigolds and nasturtium at the end of rows. I also have some flowering herbs like borage, along with a bed with cosmos, dahlias and other flowers.
Friday, July 29, 2011
First Tomatoes
I picked the first ripe tomatoes out of the hoophouse this morning! I am so excited. There will be lots more to come!
Wednesday, July 20, 2011
Summer Squash Rolls
The fun bread I made this weak was summer squash rolls. It is a great way to use all the zucchini in the garden right now. My mom made these when I was young, it was one of the few ways I liked summer squash. Now I love squashe multiple ways but these are still one of my favorites. The original recipe came from the Whole Foods for the Whole Family cook book but I have changed it a little bit.
3 3/4 cup whole wheat flour
1 Tbsp. yeast
3 Tbsp. sugar
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dillweed
1/4 cup oil
1 cup grated zucchini or yellow squash
3/4 cup milk
1 egg
In a large bowl combine 1 1/2 flour, yeast, sugar, salt, garlic, onion and dill. In a suacepan heat oil, squash, and milk to 120 degrees. Add to flour mixture. Add egg and stir. Add enough flour to form a soft dough. Knead about five minutes. Let rise until doubled, about 1 hour. Punch down and divide into16 balls. Place in two greased round cake pans. Let rise until nearly double, about 30 minutes. Bake at 375 degrees for 20 - 30 minutes or until golden
3 3/4 cup whole wheat flour
1 Tbsp. yeast
3 Tbsp. sugar
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dillweed
1/4 cup oil
1 cup grated zucchini or yellow squash
3/4 cup milk
1 egg
In a large bowl combine 1 1/2 flour, yeast, sugar, salt, garlic, onion and dill. In a suacepan heat oil, squash, and milk to 120 degrees. Add to flour mixture. Add egg and stir. Add enough flour to form a soft dough. Knead about five minutes. Let rise until doubled, about 1 hour. Punch down and divide into16 balls. Place in two greased round cake pans. Let rise until nearly double, about 30 minutes. Bake at 375 degrees for 20 - 30 minutes or until golden
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