Farmer Market Wednesday's - Fresh Fruit

I am sure that many of you have read about my adventures with fruit in the past few weeks. I speak especially about Apricots and Strawberries. I cannot say enough about the jeweled fruit we call the apricot. Since I can remember I have loved this little dear. Growing up in northern Oklahoma we were not blessed with a bountiful crop each year. It seemed that a late freeze would always take the delicate blooms, thus taking also the fruit. I remember a tree in the small town where I grew up. I watched this little tree each day as spring would roll around. I waited for the blooms to appear then pray that no cold weather would come. On the years that we were blessed, I would always change my path of walking to school so that I could go past and keep an eye on their progress.

Although I was not fortunate to find fresh grown apricots at any of the farmer’s markets that I frequent, I was lucky enough to find a bountiful of them. Katie, Vincent’s mom, was a dear and let me have as many as I wanted from her tree which was covered this year. They were not huge in size, yet they possessed a wonderful taste. My only cost was a sample of whatever I ended up doing with them. I think I did everything you can do with an apricot from make jam, to tarts, to drying them and more.

I did not learn to make jam from my mother or my grandmother. Although both were big canners, I cannot remember them ever putting away jam, except for my grandma’s apple butter. Gini, my first husband’s mother, was the one who introduced me to the making of jam. Having three small children, 2 of which were growing boys, peanut butter and jellies were a mainstay at our home. Once I started making jam, there was no going back to any jelly bought in at the grocery store. Although I will admit that nothing is as good as Welch’s grape jam.

I remember once when our children had a babysitter for the day and I instructed her to just give the kids PB & J’s for lunch. When I returned home she was upset to tell me that she made only peanut butter sandwiches as she could not find the jelly. When I showed her the jar of peach jam (my boy’s favorite) in the ice box, she was confused. She knew only of grape jelly. When she left that day I sent with her a few jars of my jam to give to her mom. Needless to say it was a gift that I continued every summer for many years.

The peaches have started to ripen and I have been keeping my eye out. Most of them so far, had been somewhat small and overpriced. Yet last Saturday on our trip to the Farmer’s Market I found some that were simply beautiful. They were about the size of a baseball and had wonderful color. (see picture above)  I purchased a small basket just for eating. Upon suggestion of the producer, I will purchase the peaches I plan to put up about mid July. They are sweeter at this time. Also if they are cling free they fall from the pit easier. It will also give me and the grandkids something to do while they are visiting. I am sure they will love making my mini tarts.

I have posted my jam recipe on my favorite recipe page if you would like to take a look see.  Until next week, enjoy yourself and eat something fresh…. Not only is it good for you but it taste so good.

Farmer Market Wednesday - A Day Late

A day late, I know. It is Thursday and the title states Farmer Market Wednesday. What can I say I had my days mixed up again… Although the majority of our days have started out in the upper 70s and quickly rising to the mid 90’s yesterday was much different. The day started out a bit muggy yet some clouds rolled in and even some light rain. It was just enough to keep the morning and early afternoon nice and cool.

We decided to take the bike and enjoy the pleasant weather so it was doubly fun. The ride in the misty light rain was quite refreshing. The abundance of what is available seems to still be the spring veggies. Don’t get me wrong I am in no way complaining. I love the cabbage, onions and varieties of lettuce that are available now. Alas my cabbage lady was not there so I was unable to get a new variety to try. Hopefully she will be there next week. My mother will be down visiting then so she will get to venture with me when I go out. I really think she will enjoy the variety of things we have to choose from.

Of course I purchased a good stock of cherry tomatoes. Vincent and I can’t seem to get enough of these things. They have been so favorable this spring. I think next spring I am going to try my hand at a couple bushes here at the house so we will have them on a 24/7 basis. There is nothing better for a hot summer lunch then a piece of buttered rye bread with thinly sliced tomatoes and a little salt and pepper.

I found some wonderful baby squash. A few yellow, a couple zucchini and one of my favorite the 8 ball. If you have never had one I urge you to try it. I discovered grilled squash last year and cannot get enough of it. You can count on having a post in regards to the many different ways to prepare it in the future.

I also found a couple ladies who were selling dip mixes. Of course this was a tasting booth so seeing that I tasted a good lot of them I figured that I should purchase one. I brought one home which is called Jack and the Bean dip. I will tell you right now I really do not know why it is called that. It is a mixture of Onions, Jalapenos, tomatoes, garlic, cayenne, cumin, paprika, oregano, thyme and pepper. The great thing about this is that is exactly what is in it and nothing else. There is no salt, msg, or preservatives. Something I am always looking for.

I made up a batch yesterday for Vincent and I to snack around on. Below is the recipe. I will have to be honest after doing so all I could think was is I could dry my own ingredients and make this myself. This of course would allow me to play around with the ingredients, which is something I love doing.

Combine 1 cup of sour cream and one cup of mayonnaise with 3 Tablespoons of the mix. I added a fresh chopped up jalapeño for a little extra kick. Mix and serve. Of course we started eating on it immediately yet I think it would be best if it sat for a bit to let the flavors mingle. Next time I also plan on trying it with fat free sour cream and maybe a different mayonnaise. I have been dying for an excuse to try the olive oil or fat free variety. We ate it with carrots and pretzels, yet I think sliced cucumbers or celery would also go nicely. I also think it would work great as a sandwich spread on maybe a turkey and provolone. Needless to say it was yummy.

Until next week, enjoy yourself and eat something fresh… Not only is it good for you but it taste so good.

Christmas Goodies - A Great and Easy Gift

As most of you know I truly love to cook.  It is something that has been with me for as long as I can remember.  I remember as a little girl mixing together ingredients and baking small spice cakes  before I could even read a cookbook.  I knew the basic ingredients and I would make up my own recipes.  They really didn't taste that bad, and still I have a fondness for spice cakes to this day.  I am participating in Home Crafted Holidays over at Domestic Witch and today is my day to share some of the things I do at Christmas time.  Although this year I am hand crafting many of my gifts, each year there is one thing that I do without fail and that is make goodies for my friends & family.  Each year I try and make a new recipe just to try something different yet I always have my familiars that everyone wants for sure.  One of these regulars are Toffee Almond Sandies.  A cookie recipe I found some time back that just sounded good and after I tried it I have made it every year since.  I would like to share it with you.

The recipe is as follows:
1 cup butter
1 cup vegetable oil
1 cup sugar
1 cup confectioners sugar
2 eggs
1 teaspoon almond extract
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tarter
1 teaspoon salt
1 cups sliced almonds
1 package English Toffee bits OR Almond butter brickle chips

I prefer the toffee, yet of course it is one of my favorites.  In a mixing bowl, cream the butter, oil and sugars.  Add eggs, one at a time, beating well after each addition.  Beat in the extract.  Combine flour, baking soda, cream of tarter, and salt;  gradually add to the creamed mixture.  Stir in almonds and toffee bits gently. 

Drop by teaspoons about 2 inches apart onto an ungreased cookie sheet.  Bake at 350 degrees for 10 to 12 minutes or until golden brown.  Remove and let cool then enjoy.  This recipes makes aproximately 9 dozen.  I know thats alot of cookies yet seeing that I give these away I like the larger recipes so I don't have to skimp.  If you are a lover of sandies, I can tell you these are wonderful.  The recipe is easy enough to adjust to other nuts if you would like besides almonds, such as pecans, cashews etc.  If you do this though remember to exclude the almond extract.  Kept in an air tight container these cookies last a long time.  They have a wonderful texture that allows them to be moist and delicious even after packing and sending abroad.  Plus it always puts such a wonderful smell in the kitchen and house when you cook. 

Enjoy...

Carmels & Cream

One of my favorite flavors... autumn or otherwise is carmel.  Whether it is warm and soft, covering an apple, chewy between my teeth, or just hanging off the end of my finger... you get the picture... Believe it or not I have never made home made carmel apples except for the wrapple kind which personally I dont think count.  My kids were never really crazy about them and my teeth just are not what they used to be. Yet the desire for that warm rich flavor over took me this fall and I decided to make me some.

After looking at the recipe on the back of the carmel bag I realized that the simplicity of its preperation  was that for me not to do it would just be ridiculous.  Plus I wanted to make it while I was visiting my grand kids so I figured I would try it out at home first.... (Really I just wanted to eat some carmel... warm gooey carmel.. yummm) Sorry got a bit carred away there.

All I did was put the candies in a pan. Pour 2/3 cups of half and half in with it and slowly warm it on the stove, stirring it occasionally, making sure it didn't stick or that it was melting properly.. And did I say taste it.. Yes, I tasted the nice warm carmelly goo several times to make sure that it was melting properly... I tasted it again to make sure the consistency was right.  Of course the first time I tasted it it wasn't so I had to taste it a couple more times.. Well you get the picture. (again!!)

It turned out wonderful and not too bad the many many times I tasted it  before it was finished.  Needless to say this is a treat I will make again.  It worries me though.  Before I was able to keep myself away from my weakness by telling myself it was too much of a bother to prepare... Now that I know how easy it is... I will be sitting in some dark corner in the middle of the night with my finger in the bowl making those funny umm ummm ummmmmmmm sounds.  What can I say.. I Love Carmel..

Update on My Button

I have been saved... by a younger and much wiser (in computer jargon) woman... Heather from Girlchef was my hero for the day....  She helped me out with my button.  She did everything but paste it on my site...

And might I add her site is incredible... If you like to cook or if you just like wonderful recipes with some beautiful photography... I urge you to click on the picture above and take a gander... I am sure you will enjoy it...

I already have plans to make the party nuts this weekend during football.... Thanks again Heather you are a doll... But it is like I said... what else would you expect from a Scorpio...

Cure for Frog in the Throat

Granted when someone says they have a frog in their throat they are not literally saying they have frog in their throat. However as falls is upon us the cool damp mornings seem to bring this about a bit more frequently.

There are many remedies for this ailment. Following are a couple I have tried myself and found great success with. The first is I like to call Oard Tea, named after the old woman who passed it down through her family. Lucy was a spunky old woman who helped her husband to homestead a farm in Oklahoma. Per Lucy the recipe was well over 100 years old, and that was some time back.

1 teaspoon ginger 3Tablespoons Sugar 2 teaspoons vinegar

1/2 Tablespoon Butter 1 cup Boiling water

Mix the ingredients in a teacup. Pour the boiling water over the top. Steep for approximately 2-3 minutes. Sip the tea as hot as you can. This truly does work.

Another drink I somewhat concocted myself with the help of my granddaughter, as she was not too keen on the taste of vinegar. We call it Magic Tea. It is a more pleasant taste and truly can be drank at any time.

Tea flavor of choice - we like a nice stout English Breakfast

2 Tablespoons Local Honey (if unavailable, any honey will do)

Juice from 1 Lemon

Dash of Cinnamon

Steep Tea in cup with boiling water. Add Honey Lemon & cinnamon. Let sit til able to drink.

I truly feel using the local honey makes a difference as well as the fresh lemon instead of lemon juice. As with local honey helping with any allergies one may have, it also seems to make a difference in the tea.

Recipe of the Week: The Witch Bottle

The witch bottle is an old spell of protection. The bottle when created, becomes a trap for any forces that may come ones way wishing them harm. From spirits, to thought forms, to simply negative energies. It can be a powerful tool in shielding yourself from the unseen. There are many forms of the witch bottle. These variations range from protection, to blessings, to curses. However in today's use, most times we see the witch bottle as a form of protection for the maker of the bottle.

I remember my first witch bottle. Not knowing much I stumbled over various recipes and versions of execution. Like any magic, a personalization can bring more power and energy than any other ingredient. I came to the conclusion that a combination personally created would serve the best purpose. It has served me well over the years.

A small jar is needed. This can be an elaborate bottle to a simple cleaned out jelly jar. The ingredients are the energy which lends the strength to the magic. Items that are of yourself such as your hair, clipping from your nails, urine (esp. at the time of a woman's menstrual cycle) and semen are all part of who you are and will represent yourself.

Next, items such as small rusty nails, pins and/or needles, broken glass, razor blades, rose thorns, red wine, sea salt, rosemary, sage, basil, mistletoe, garlic, yarrow, and rue can be gathered to be included in the ingredients. Do not feel that all these items are needed. Use what you feel led to use, including others not listed if so inspired. Keeping in mind that the items included will represent a shield that is to ward off any negativity that may come your way.

Combine all the ingredients chosen into the jar. Tightly secure the lid, wrapping with red thread or string. Seal the lid and string then with black wax. The bottle is then to be buried in the far corner of your property. There are several chants that can be said during this rite. I penned my own as I wished to make it as personal as possible.

The Witch bottle is said to destroy negativity and evil. The pins,needles, razor blades, etc are said to impale evil, the urine and or red wine drown evil, and the rosemary and other herbs send it away from your property.

I prepared and buried my witches bottle approximately 5 years ago under a small oak that I was nursing into growth. The oak has grown since then, yet still it watches over the spot. Lavender and Rosemary also accompany the area. It has become a special area for me.

Blessings
Raelin

August Eve

This weekend August 1st, many will celebrate August Eve also known the festivals of the breads. The alter will be decorated with husks of corn and other grains, vegetables, and fruits. It is a time where rites of protection and hope are done for the upcoming harvest. Foods such as barley cakes, wild berries, and fresh vegetables will be served. In keeping with this theme, this week's recipe is one of my favorites. A simple yet delicious corn bread.

2 cups flour - unbleached
2 cups cornmeal
1 Tablespoon baking powder
1 teaspoon salt
3 heaping Tablespoons sugar
4 large eggs
2 cups buttermilk
1/2 cup of real butter (melted & cooled)

Preheat the oven to 350 (175 C). In small bowl, mix together flour, cornmeal, baking powder, salt, and sugar and set aside. In large bowl beat eggs. Whisk, buttermilk and melted butter into the eggs. Add the flour mixture slowly to the egg mixture, blending until combined. Pour mixture into lightly greased pan and bake for 45 minutes or until a knife inserted in the middle comes out clean. Remove from pan and cool on wire rack until ready to serve.

Since we are on the brink of the harvest season, buttermilk and fresh butter are used to please the faery folk who are said to be very active during the harvest seasons and believed by some to help tend our earlier plantings. Remember to break a piece off as an offering. Enjoy

Blessings

Fairy Honey Cakes

Cooking has always been dear to my heart. It seems that when I prepare something for others to eat, it is like giving them a little piece of me. I have always enjoyed eating, especially something that is delicious, and therefore I strive to give my company that same experience when they partake of my creations. They are not grand or exotic, mainly just home-made and tasty. Simple home cook food is what I am most fond of. I am blessed to have local growers who supply me with a variety of garden vegetables and fruits. Farm fresh eggs are also available. I like the natural taste of putting it all together yourself. Yes I know it takes a bit longer to prepare but it tastes so good…

Beginning today and continuing each Wednesday hereafter, a new and creative recipe and/or kitchen tip will be introduced. And requests, feel free to ask. I may not know yet I am willing to try and find out. Today’s recipe is my Fairy Honey Cakes. This is a recipe I only recently found, yet loved it the first time I made them. Needing a cake for my wine & cake rites I stumbled onto it. They are a small spice cake that is simply wonderful with a cup of hot tea or coffee. The honey lends itself to create a sweet crunchy top that is simply to die for. I usually make these in cooler weather, yet recently I found some of the most delicious local honey that I just had to make a batch. Enjoy.

1 ½ cup honey (fresh local honey is best)
1 teaspoon ground cinnamon
½ cup brown sugar packed
½ cup butter (real butter is best)
1 egg
2 cups flour (I prefer the unbleached)
½ teaspoon baking soda
Approximately 2 Tablespoons milk

Sift flour, cinnamon, and soda together in small bowl. In large bowl cream butter and sugar. Separate egg. Add yolk to butter and sugar mix and set white aside for later. Add honey gradually to butter mix. Stirring until blended. Fold in flour mix slowly. Add milk as needed so that the batter is stirable but thick. Whisk the remaining egg white to a stiff froth and fold gently into the batter. Fill muffin tins ½ full. Sprinkle a little sugar on the tops. Natural brown sugar works wonderful. Bake at 425 for 15 -20 minutes.

Blessings

Raelin