Fresh veggies straight from the garden or farm are one of the best things about summer. Many times our snow peas don't even make it into the house (I need a Scare Hubby and Scare Teen, not a scare crow!)! Hubby brought home yesterday's CSA goodies and boy was it a great week! Rainbow carrots, cukes, zucchini, gold beets, green pepper, beans of every colour.....sooooo good.
We munched on a plate of fresh carrots, cukes, and green pepper paired with a homemade ranch style dip. I am proud to say the herbs for this one came from the garden!!
Ranch style dip
¼ cup mayo
2 tbsp sour cream
lemon juice (From one wedge)
2 – 4 tbsp buttermilk (enough to thin it to whatever consistency you want)
1 clove garlic, grated
1 tbsp chives, chopped
1 tbsp flat leaf parsley, chopped
1 tbsp dill, chopped
salt and pepper
Mix everything together. Taste and adjust seasonings or herbs as needed. If using as a salad dressing, add more buttermilk to thin out the dip.
Now onto preparing for the
zombie apocalypse winter. I started pickling today. (no, I don't mean drinking, but sometimes it is tempting.) I mean pickling some of the fresh veggies for later use. Prairie living does require some prep and saving our summer bounty, especially back in the days of yore when people didn't have grocery stores full of produce. Canning your own garden or farmers' market buys is one way to ensure local food is an option all year round.
I have bought some new jars and have even cleaned out all my old spices and dried herbs that I bought in mass quantities from a Mom's Pantry fundraiser years ago and placed in mason jars of varying sizes. I knew the herbs and spices were way to old to use but just never got around to tossing them. I have jars a plenty, for now.
|These old herbs are gone!!!|
The on going joke around the Little Kitchen is I am really just learning skills to survive the zombie apocalypse when it occurs...The Boy tells me he never really thought about that side of it, just the killing the zombies part....he's so pretty.
I managed to get 4 jars of beets and 3 jars of zuchinni spears pickled today. I'm not going to post the recipes today but I will. I want to take more pictures of the process, and this post is rambling on.
|Plenty of room in the Little Kitchen for a canning setup!|