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What I Cooked/Baked for Thanksgiving

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If you remember all of those green tomatoes that I showed a few weeks ago, you might not be surprised at all of the ripe tomatoes in the above photo. Just in time for Thanksgiving, I had a lot of ripe ones. I looked up a few recipes and finally settled on the Scalloped Tomatoes recipe in one of Ina Garten’s books. The flavors were really intense. I can only eat a little bit of the dish at a time! It was really nice to be able to use and enjoy my tomatoes (and some of the basil I saved from earlier in the year).

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Thanksgiving lunch was quite tasty. We enjoyed the scalloped tomatoes mentioned above, Honeybaked Ham, baked mashed potatoes, green beans gremolata (where I subbed almonds for the pine nuts because I had them), and Red Lobster biscuits.

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Dessert was this tasty carmel apple cake, courtesy of Grandma Slack’s recipe. I didn’t have a bundt cake pan or an angel food cake pan, so I made 6 tiny apple cakes instead. I only kept 2 of the tiny cakes for us. I really enjoy cutting tiny slices of tiny cake. lol

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The Garden Just Goes and Goes

A few days of picking the garden continues to produce a lot of lovely veggies. The zucchini keep going and going and going. I think the green beans are finally slowing down though. And the basil is on its last legs. I’ve picked the flower heads at least 3 times. I might be able to snag one more picking from them before the frost sets in this fall though. The okra is essentially dead. We never really ate any of the okra because Avi claimed there was not enough okra ready at any one time. The little thai chili plant is loaded with peppers so I’m sure we will be enjoying those in the days to come. In a few weeks the garden will be asleep for the year and I’ll finally be able to share more of my knitting in progress! Not that sharing the garden is not fun, but I am missing the knitting around here.

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And, Yeah, I’m Still In the Garden

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There are all manner of things coming out of the garden now. Onions, tomatoes, okra, zucchini, cucumbers, green beans, basil, thai chilies, jalapenos, and sometimes potatoes too.   I’m spending at least 30 minutes picking in the garden every day.  Some days it is closer to 90 minutes.  Especially on green bean picking days.

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While I was picking said beans, I found a little friend.  I’m actually ok with the praying mantis in the garden.  It freaked me out when I found one on my hand though.  I was expecting a zucchini leaf attached to my hand, not the bug.  I might have done a bit of a dance and yelled “Wa-AAAAAH!”

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Pizza! From the Garden!

Most of the produce on this pizza came from the garden and it makes me happy.  The zucchini, onions, tomato sauce, tomatoes, and basil were all from my garden.

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It was really yummy.

Dough: Pioneer Woman’s Pizza Dough
Sauce: Roasted Garlic Tomato Sauce
Toppings: zucchini, onions, pepperoni, basil, mozzarella, sun dried tomatoes, oregano


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A lot of Produce

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There are so many zucchini and cucumbers coming on.  The tomatoes are just starting to really produce.  As there are no gophers in garden this year, my green beans are still growing and producing.  I just blanched a bag of beans over the weekend and tossed them in the freezer.  The jalapenos are beginning to really produce.  Of course, I have lots of kale and some basil and cilantro.  It has been a lovely year in the garden and I’m looking forward to eating form the garden all winter long.  🙂

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Garden In The Evening

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Cucumbers. I don’t have any yet, but I know they are coming. Look at all of the lovely plants and flowers growing up my cage.

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Lots of tomatoes growing and growing.  We have had only a very few golden nugget cherry tomatoes so far.  

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Potatoes!  I’m a little excited about the potatoes.

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The eggplant are just starting to produce nicely.  I’m really happy with the little eggplants coming on.  

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The zucchini has really come into its own. I’ve been harvesting the light colored zucchini for a couple of weeks, but the dark green is just starting to produce.  The cilantro and kale are growing really well too!

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The okra, basil, basil, thai basil, and cilantro are just starting to really grow. 

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Lots of green beans and some lovely onions too! 


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Making Vicki’s Roasted Tomato Sauce

With so many delicious tomatoes coming on, I had to do something to keep up with them. In the spirit of this, I made a big batch of Vicki’s roasted tomato sauce. Unfortunately, I didn’t have the big roasting pan she recommends using so I improvised. Two 9 x 13 inch baking dishes seemed to work just as well.

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I used a nice mix of yellow teardrop, cherry, Black Krim, Dr. Welch’s Yellow, roma, and Yellow Brandywine tomatoes. I also added in the oregano, basil, garlic, and onion as suggested. I didn’t have quite 8 pounds of tomatoes as recommended, but I still managed to can 4 pints of sauce. I’m not sure it is acid enough though, so I kept it in the refrigerator just in case. We tried one of the jars in Eggplant Parmesan and it was yummy.

I have a feeling that I will be making several more versions of this sauce as the tomatoes ripen.