this is a post about Fresh Rosemary.....in crackers! here's the recipe! https://thecafesucrefarine.com/copycat-rosemary-pecan-raincoast-crackers/comment-page-2/?unapproved=308847&moderation-hash=9e5e31e4207991335732d54a944f713a#comment-308847

It's tomato madness in the kitchen this weekend! Picked 20 pounds of ripe tomatoes, so made some spaghetti sauce  - recipe here: https://www.tasteofhome.com/recipes/homemade-canned-spaghetti-sauce/

it seems like a lot of work but it made 4 x 2 pint jars
Will need to make a second batch or salsa with the remaining 10 pounds!

Another year, another post! this year it's all about the tomatillos! I had almost exactly 6 pounds, so tripled this recipe for roasted salsa verde: https://www.theyummylife.com/roasted_salsa_verde
It's delicious!

new post ! QUINCE Adventure!

Has it really been a whole year since I wrote? it's hard to believe! well, let me make it up to you by reporting on my Quince Adventure! I was given a huge pile of these luscious - smelling fruits, but no idea what to do with them. I also had no idea they are naturally covered in a grey fuzz, and thought it was mold! Luckily, it washes off readily, and then I got to peeling and coring - make sure  you have a sharp knife, as these fruits are hard as rocks!

                                                about 1/4 of the pile of quinces I was given!

The lovely quince is a member of the Rose Family native to South-West Asia, Armenia, Turkey, Georgia,  northern Iran and Afghanistan. It thrives in a variety of climates and can be grown successfully at latitudes as far north as Scotland. 

 First thing I made was membrillo, a sweet quince paste similar to jam - we ate it with oatcakes and dutch cheese for a multi cultural mini feast.Also known as 'quince cheese', membrillo is a firm, sticky, sweet reddish hard paste made of the quince fruit, originating from the Iberian peninsula. It is known as marmelada across the Portuguese-speaking world and as dulce de membrillo across the Spanish-speaking world, where it is used in a variety of recipes, eaten in sandwiches and with cheese, traditionally manchego cheese,  or accompanying fresh curds.

I then decided to make a huge pot of quince sauce, which is like a tart, thick applesauce and can be used  anywhere you would use applesauce in a recipe - like a pecan coffee cake !

In my newfound passion for brewing kombucha,

 I was pleased to find quince made a wonderful tasting batch!

                                            Still Life With Quince by Paul Cezanne

Even if you don't care for quince fruit, the flowers are so beautiful, 

and would be a lovely addition to your garden!

i

I am so happy it's finally soup weather! Picked leeks and spuds for a vegan corn chowder and made enough to feed an army.

Potatoes are Kennebecs, which hold their texture extremely well in a soup
Recipe is here: https://veganhuggs.com/vegan-potato-leek-corn-chowder/ #veganhuggs

Just picked a fall salad with rainbow chard, kale, cherry tomatoes, carrots, broccoli, 3 kinds of lettuce, arugula and beet greens

roasted poblanos today and covered them in oil with garlic - so good in sandwiches and on tacos!