DIY Garden Projects, Yummy Recipes, & Crafty Goodness
I often think that the way a gift is wrapped can be as thoughtful as the gift itself. Combine this with my absolute love of canning jars and you have endless possibilities.
This project for the My Own Ideas blog shows you how to make a Apron in a Jar for that special mom in your life. [Read more...]
Sea salt infused with lemon and rosemary makes a great addition to chicken or lamb dishes. I also like it in grain dishes like quinoa and since I’m eating mostly vegetarian these days, it’s fun to have it to spice up a salad or a roasted veggie dish.
It’s around this time of year, when I the vegetable garden is gone to sleep for the year, that I depend on herbs for fresh favours. I grow such abundance that no matter how much I freeze and dry, I am always left with a whole bunch to give away. This year I thought of sharing herbs in a new way: flavored vinegars. Now my friends and family will have a bottle of my homegrown herbs to last them until next year, when the garden becomes lush and fruitful again.
If you are planning to make cranberry sauce this year for Thanksgiving or Christmas dinner, add a little punch with some Jack Daniels. If you sip a little on the side while you make it, it’s even more fun! You can find my Bourbon Cranberry Sauce Recipe over at myownideas.com and you can read more about Cranberry Bogs in BC from my visit there last year.
Today I’ve shared a recipe on the My Own Ideas blog for my famous pickled golden beets with ginger and star anise. The brine is sweet with just a hint of the spices, a beautiful compliment to the earthy golden beets.
Check out the full recipe and all the other great recipes & ideas on the My Own Ideas blog.
Here is a recipe for peach preserves that gets better with age. While peaches may be in their full glory in the late summer, the warming brandy and cinnamon flavours will take peaches all the way through the holidays. There’s one more secret ingredient that will have this preserve gobbled up faster than a Thanksgiving turkey. Can you guess what it is? Here’s a hint, it’s not the gorgeous labels from MyOwnLabels.com that I will also be reviewing in this post.
Please welcome guest blogger, Lindsay Jewell from My Own Ideas, who joins us today to share this colorful zucchini relish recipe. I can’t wait to try this one myself!
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Everyone who grows zucchini plants knows that when the season is at its peak it’s easy to get overwhelmed with the volume of your harvest, and to forget how much you’ve been looking forward to fresh zucchinis all year long. To prepare for what I like to call the month of zucchinis with minimal waste, I’ve managed to collect a few tried-and-true recipes that I use each year to help me get through our bounty, bit by bit, until it has all been effectively consumed or preserved. [Read more...]
Here is a small batch of pickled red beets that will be gone in a flash. If you choose to make enough to stock the pantry, they taste even better after a few weeks.
There just aren’t enough recipes with radishes. They are just about the most fun veggie out there but they are completely under-appreciated. Radishes are easy to grow, go from feed to food in a month, have gorgeous red (purple/pink/white) globes hidden under the soil, and they add just the right spicy kick to summer food.
Many times we only use them in early spring as they are among the first fresh veggies ready in the garden or the market. This summer re-introduce yourself to the radish. Go grab a bunch and pickle them.
They will add a tangy, crunchy zip to salads and sandwiches. I set out a jar at meals no matter what is being served and let everyone scoop a few for the side of their plate. Inevitably they will take a few more spoonfuls and gobble them up with the tabbouleh, potatoes, or whatever else happens to grace their plates.
This Sour Cherry Jam recipe is brought to you by Zoe over at Scout’s Stitches. She also helped review The Year-Round Vegetable Gardener by Niki Jabbour and I’m excited to have her back.
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Thank you, Stevie, for having me as a guest today. My name is Zoe and I blog over at Scout’s Stitches. I write about whatever I feel like, mostly cooking, sewing and crafting. Today I will share with you a recipe I made recently that was really delicious.
