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At 8 a.m. this morning, to beat the heat, I went to our larger woodlands with my husband. While Scott worked on a project there, I began picking black raspberries, and he helped after he finished. At home, I combined what we picked with the ones we had been picking on the terrace (and Scott added a few more). That gave me enough to make and can four (8 oz.) and one (4 oz) jars of jam. I did the canning in the Annex kitchen to keep the heat out of the house, and also because that kitchen allows for a better set-up, which I can leave in place until I finish with the black raspberries and the blackberries that will be ripening soon afterwards. It also has air-conditioning that I ran while I worked out there. Canning equipment will be put away after berry season, as we will have guests in early September, but it will come out again for apple butter, and perhaps applesauce, which I have not yet tried to can.
Dinner tonight was easy: the rest of the farro stir-fry!
Leftover stir-fry was dinner on Saturday. It is too hot even to think about turning on a stove. I made my first pitcher of iced tea for the summer.
I started picking black raspberries on our terrace this week. My husband has also brought me some from the woods. I plan to go out with him EARLY tomorrow, as more on the edge of the woodlands should be ready.
Like where many of you here at Nebraska Kitchen live, our area is about to go into high heat and humidity for the next five days or longer. So, I stayed up late on Friday night and baked Oatmeal Date muffins for breakfast and three loaves of my Whole Wheat Oat Bran Bread. I chose this recipe because it makes three loaves, which will let me freeze two. I still have cracker dough in the refrigerator, so we may have to bite the bullet and use the air conditioning in a day or so.
I made a Vegetable, Chicken, and Farro stir-fry for dinner on Friday. We should have enough for three more meals.
They vendor at our farmers market from whom we bought some cherry tomato and Dester Indiana tomato starts, as well as a dill plant, also had starts for the sugar baby watermelons, but alas, we do not have room to grow them.
We had dinner salads tonight, using some of the leftover roasted chicken breast and the bounty of vegetables, although my husband passed on the bell pepper and green onion. We assembled the salads in small (8-inch) serving bowls.
Those desserts look delicious, Joan. I had the same reaction, a year or so ago, about sumac, as you did, since my husband tells me to beware of the poison sumac in his woods. When I started seeing it pop up in recipes, I too had to go do some research.
On Wednesday, I baked my version of Soft Barley Cookies, adapted from the recipe in King Arthur's Whole Grain Baking to use avocado oil in place of butter and nonfat Greek yogurt in place of sour cream.
Lovely and tasty food, Joan and Len!
I roasted two large bone-in chicken breasts on Wednesday, as storms came through and cooled down temperatures. I had some chicken with a large spinach salad with three different colors of mini-bell peppers, some carrots, mushrooms, green onions, and cherry tomatoes. I used some "salad topping" (a mix of dried cranberries, dried cherries, sunflower seeds, and pecans on top. Scott also had chicken, but he had his with the rest of the broccoli salad. The spinach and the green onions came from last Saturday's farmers market.
Ah, such lovely colors in your dinner, Joan. You are truly eating the rainbow.
We re-ran last night's dinner on this day with temperatures in the upper 80s.
Italian Cook--We usually buy our bananas at the local grocery where they are 69 cents per pound, but 29 cents per pound when they are starting to get a little brown. We prefer the latter. Aldi's sells them for about 49 cents per pound. I do not usually buy them at Kroger, so I have not looked at the price there. So, we are not seeing a shortage of bananas in our area.
At the farmers market on Saturday, a favored vendor had golden beets, with lovely greens tops. Golden beets are my favorite, so I bought the four she had, which is how I found myself on Monday baking my Roasted Beets, Greens, and Greek Cheese flatbread for a late lunch. My husband is not fond of beets, so I make it for myself and do not have to worry about using onions. I adapted this recipe from Ken Haedrich's The Harvest Baker. It was my best rendition of the recipe yet, in part because I cut the baking time from 24 to 20 minutes. I have leftovers for three more lunches.
Dinner on Monday was broccoli salad using fresh broccoli I bought from the farmers market on Saturday. I last made this salad back in October, so it was so good to have it again. I also made pecan meal encrusted pork chops which I baked in the oven. That pecan meal that I bought at Ellis Brothers pecans on our way back from Florida in December continues to get used! I'm so glad that the cashier there told me about using it to coat pork chops.
That sounds wonderful, Sceptic. My husband and I have also been enjoying fresh strawberries this past week, and yesterday, I bought another quart. The Amish lady selling them said that they are the last that she has, so it was a short season. Thus, I won't be making strawberry jam this year. We will just enjoy eating them.
I made yogurt on Sunday. For dinner, I made Oven Crisp Fish and Chips, which we had with the rest of the dill tartar sauce, along with microwaved fresh broccoli.
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