This little short and shirt set is a hand-made from grammy. So cute!
A little blurry and kind of yellow from the late night kitchen lighting. I was so excited to blog with you last night because there was alot of fun stuff happening in the kitchen, but internet wasn't working. Ah well, it allowed me to stay with the food.
Fresh peach pie using almond crust from Gluten Free Mama cookbook , fresh peaches from Forbidden Fruit Farms from Paradise, Montana and a variation of the oat crumble topping from Feeding the Whole Family. We were inspired by this Soulemama post, we ate pie for breakfast this morning.
Then there are the dilly beans.
Will you please help me remember the 20pounds is a little over the top next year when I am ordering them from our Coop? Good grief. I've been canning them for two nights now and have barely made a dent in the giant box. The house smells like vinegar.
But the recipe is so great and we just finished the last jar from last year, so really, we might just need another 20 pounds next year. Ugh.
The dilled green bean page is so weathered in our copy of Putting It Up With Honey . I love this book.
Here is the recipe for 4 pints. I multiply it by 10 and then some.
2 lbs green beans
2 teaspoons cayenne
4 cloves garlic
4 heads dill
2.5 cups vinegar
2.5 cups water
1/4 cup salt
Pack beans lengthwise into sterilized jars. Add 1/2 teaspoon cayenne, clove garlic, 1 head of fresh dill. Combine water, salt and vinegar and bring to a boil. Pour over the beans to within 1/2 inch of top. Complete seals and process for 10 minutes in boiling water bath.
Also in the wild night solo harvest party for mama are apples (maybe pie?), pesto makings (waiting for new part for food processor) and more peaches (dehydrate). Hmmm. Next few nights are already booked.
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