Hi! Long time no blog! now that the growing season is finally ramping up, I'll definitely be posting more.
We were moving dirt today and here is the final result - beds prepped for planting - the soil is too wet still, and the weather is too cold -so must be patient!!
view from the porch
and as I'd found a big bag of frozen rhubarb and plums in the basement freezer, thought I'd make some chutney again:
Recipe:
10 cups of rhubarb (I used some plums)
4 cloves garlic, slivered
1 1/2 cups candied ginger, chopped
2 cups dried cherries
2 onions, chopped
2 tsp mustard seeds
1 tsp coriander seeds ground
1 tsp kosher salt
2 cups organic apple cider vinegar
2 cups brown sugar
6 jalapenos peppers minced
bring to a boil, simmer 45 mins until thickened, pour into hot sterilized jars, process in hot water 10 minutes.
This chutney is slightly sweet from the candied ginger and cherries - and would make a wicked sweet and sour sauce for a stir fry, too!
view from the porch
and as I'd found a big bag of frozen rhubarb and plums in the basement freezer, thought I'd make some chutney again:
Recipe:
10 cups of rhubarb (I used some plums)
4 cloves garlic, slivered
1 1/2 cups candied ginger, chopped
2 cups dried cherries
2 onions, chopped
2 tsp mustard seeds
1 tsp coriander seeds ground
1 tsp kosher salt
2 cups organic apple cider vinegar
2 cups brown sugar
6 jalapenos peppers minced
bring to a boil, simmer 45 mins until thickened, pour into hot sterilized jars, process in hot water 10 minutes.
This chutney is slightly sweet from the candied ginger and cherries - and would make a wicked sweet and sour sauce for a stir fry, too!
