Apple Rhubarb Blueberry Cobbler

Apple Rhubarb Blueberry Cobbler

Preheat oven to 350 degrees

Filling

5 medium Apples (pealed and sliced, I keep my fruit in lemon water to prevent browning till needed drain well before using.)

2 large stalks rhubarb

1 cup fresh blueberries

3/4 cups Sugar

2 Tablespoons flour

1/4 teaspoon salt

1 teaspoon Cinnamon

1 Tablespoon butter

Butter a 9 inch pie plate. Mix together the filling and pour into the plate

Topping

1/2 cup flour

1/2 cup sugar

1/2 teaspoon  baking powder

1/4 salt

2 Tablespoons butter softened

1 egg

Mix together with a fork until well combined, it will be a soft dough. drop by small spoonfuls. Bake for 40 min until brown and bubbly. 

 

mine did not have a chance to cool but it was set up pretty well. After cooling it finished setting up. 

Rhubarb Blueberry Jam no pectin

Rhubarb Blueberry Jam

I swear you are going to love this jam, its the perfect combination.

I inherited a revere ware pot that is perfect for making jam, its old, it has a copper bottom and nothing sticks to it. You can use any pot you want that has a thick bottom to prevent scorching.

7 cups fresh Rhubarb (diced, this breaks down quite a bit so you can do large dice)
4 cups fresh blueberries
4 cups granulated sugar
1 orange (zest)
Juice from the orange
1/2  cup water

While the mixture is cooking, prepare jars according to manufactures directions. I wash min with soap and water. Boil them for a couple minutes, then keep the hot in a 200 degree oven along with the lids.

Place all ingredients into the pot and bring to boil. Lower heat but keep at a good simmer. Simmer for 45 min. The mixture will reduce and become thick, so stir it ever few min. Should be Pretty thick at this point. Ladle into prepared hot jars, wipe the rims with a damp paper towel, place lids on and hand tighten. process in boiling water bath for 10 min.

 Fresh Rhubarb from the garden.

2018 The garden

The Garden

This year my guy George and I moved in together. He has a crazy green thumb. The garden was much bigger and better than it has ever been. We have two small garden boxes and grow in containers as we have a small yard.
George has also started 4 apple trees from seed (honey crisp) they are doing great. We also have been picking fruit, blackberries, apples, grapes from empty lots around town and making applesauce, apple butter, and jams. Some of the pictures of the garden are below. I love my little secret garden. We planted the sunflowers for the parrot. I also have quite a few fresh herbs, rosemary, thyme, basil, chives, and mint. (anyone have any ideas for mint?)

Dahlia and grape tomatoes

Rosemary and Chives

Rhubarb

mint

White sunflower with pretty star in center

Green Tomato jalapeno Marmalade

Green Tomato jalapeno Marmalade

Ingredients

• 2 oranges
• 1 lemon
• 9 cups finely chopped Green Tomatoes
• 5 cups sugar
• 4 T minced crystallized ginger
• 1 large Jalapeno with seeds, minced fine
  

Instructions

1. Wash and chop the oranges and lemon finely, I sliced thin and then chopped them. 
2. Core the green tomatoes, then cut them into small pieces. Make sure these pieces are the are small, they will not break down in your jam.
3. Place the citrus, green tomatoes, Jalapeno, sugar, and ginger in a large pot. Bring to a boil and boil uncovered until the jam sets. The timing will vary depending on how green your tomatoes are and how big you cut them. Mine took 2 hours. take a small spoonful and place on a plate in the fridge to check the set. 
4. When the mixture reaches the setting point, fill the prepared jars with hot marmalade, leaving a ¼ inch of head space. Wipe the rims clean. place lids on and put in boiling water caner, make sure water is at least 1 inch above jars. process for 10 min. 
5. Meanwhile, prepare the preserving jars.
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Chow Chow like grandma made!

Chow Chow

The rain started here in Washington a few days ago. It has killed my tomato plants leaving me with a lot of green tomatoes. I decided to make an old time family recipe Chow Chow (green tomato relish). I remember early fall at grandmas house was filled with the smell of this relish cooking. I always associate the smell with my grandma. Grandma served it with everything but it was always best with a big bowl of pinto beans. You should really give this a try, it is so good.

Chow Chow- like grandma made

Ingredients

• 3 large onions (4 cups)
• 1 medium head of cabbage (4 cups)
• 10 green tomatoes (4 cups)
• 4 green bell peppers
• 2 sweet red bell peppers
• ½ cup salt
• 6 cups granulated sugar
• 2 T ground mustard
• 1 T celery seed
• 1 ½ tsp. turmeric
• 1 tsp. ground ginger
• 1 tsp. allspice
• 4 cups white vinegar
• 2 cups water

Instructions

1. Chop vegetables finely. Place chopped vegetables in porcelain glass container, non-reactive container; sprinkle with the salt; cover with a plate and weight the plate down with large cans, let stand a couple of hours or overnight.
2. Place vegetables in large colander and rinse very well under cold running water. (divide into smaller batches if necessary)
3. Drain thoroughly and place in large stockpot. Combine remaining ingredients and pour over chopped vegetables. Heat to boiling and then boil 4 minutes. Ladle into clean pint jars which have been sterilized in boiling water. Seal with sterilized lids according to manufacturers instructions. Process in boiling water bath for 10 minutes.
4. Makes approx. 8 pints

Pickled Beets

My friend Kathy grows a big organic garden every year and always brings me some of her vegetables. I also by fresh eggs from her and a organic turkey for thanksgiving. This year Kathy brought be a large bunch of fresh beets. I like pickled beets and decided to try my hand at making some. It was quite a learning experience. The smell of them cooking with the spices was amazing the entire house smelled good for hours after.

If you would like to try I promise you will not be disappointed. I got 5 pint jars.

Pickled Beets (water bath canner  30 minutes)
about 15 medium size beets
4 cups white vinegar( at least 5% acidity)
2 cups water
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves

Wash the beets, in a large pot boil the beets until just fork tender, about 20 min. Drain and place in ice water to stop cooking, when cooled peel the beets and slice or chunk them up whichever you prefer.

Wash and sanitize jars and lids, this can be done by placing jars and lids in boiling water, keeping them there until ready to use.

In a large nonreactive pot mix the vinegar, water, sugar, and spices add the beets, bring the mixture to a boil and cook for 5 min.

Pack the beets into hot jars and fill with the cooking liquid, leave a 1 inch head space. place on lids, tighten the rings and place in water-bath canner. Process for 30 minutes.

Gave one to my son before I got a picture. 

Sqaush

I planted a squash in my garden this year that I have never tried before. I saw a lot of flowers but no squash, then I am looking at something else and i see it a real nice squash about 6 inches across.

The bigger one I gave to my mom, with some baby carrots, cucumbers, and green tomatoes from the garden, she lives in an apartment in the city, no place to grow anything.
 I cooked the smaller ones sliced and sauteed in olive oil with some garlic. If anyone has any other thoughts on how to prepare these squash let me know.