gardening

Master Chef Jr.

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My children have an addition.  They cannot seem to get enough Master Chef action on Hulu.  My oldest especially, wants to audition for the next season of the show, or at the very least, start her own restaurant in the very near future.  In fact, she recently asked the owner of our favorite local restaurant if she could live there.  Precious.

So to curb their enthusiasm, I told each girl she could prepare her own dish to serve at dinner.  And I must say, I was thoroughly shocked at the result.  This five-year-old and three-year-old created two different dishes that not only tasted good, but in the words of Gordon Ramsay were “visually stunning.”  It is truly fascinating to me what the minds of small children are capable of when left to run free without boundaries or restrictions.

The Three T’s

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If you may have noticed in this post, or this one, or maybe this one…We are surrounded by tomatoes, tomatoes, tomatoes…Oh my!  Last week we stared at the tomatoes filling every container available in our house and covering every horizontal surface of our kitchen and tried our best to formulate a plan.

Try as we might, there was no way this family of four could consume all of these tomatoes on our own, at this moment.  So preserving was our solution to our overabundance, and preserve we did.  We made tomato paste.  We cooked up some good ole Italian tomato sauce.  We dried. We froze.  We’ve got tomatoes in all forms now, safely tucked away in the larder and in the freezer for enjoyment over the winter months.

And now as I peer out my kitchen window, there is whole new crop ready to be picked.  Ah.  The tomato fun never ends 🙂

At This Moment

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At this moment I am…

~thrilled that it appears we will have a bit of a raspberry crop this year after all.

~watching two pajama-clad girls running around the yard on this beautiful morning.

~proud of myself for overcoming some major fears this past weekend in The Warrior Dash.

~tearful about Wednesday, the day my oldest baby will head off to all-day kindergarten.

~saddened that this week marks the end of summer.

~getting that itch for fall and everything that comes with it:  leaves, apple cider, football and woolens.

~excited to pick the next piece for my book club 🙂  I’m thinking of choosing this one…One of my top three favorite books of all time.

~thankful for a lovely afternoon yesterday with a wonderful group of women and their families.

~wishing you all a wonderful week filled with fabulous memories!

Garden Renovation

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We have yet another project in the works.  In an effort to add more perennial and annual growing space, we are again (for the forth year in a row) expanding our garden.

We are trying to keep renovation costs to a minimum so we are repurposing materials we already had on our property.  We were also lucky enough to obtain reclaimed timbers from an old barn to create some raised beds.  (Remember the ones we were going to use for a new dining room floor?  Enter new idea.)

As you can see, it is definitely still a work in progress.  Hopefully, I will have pictures of the completed project soon.

Canning Day

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Mom (standing with hands on hips, a bit overwhelmed):  What am I going to do with all of these vegetables?

Five-year-old Preservation Expert:  Mommy, there is a lot of stuff here.

Mom (hands still on hips, a bit more overwhelmed):  Yeah.  Got it.  I’m still trying to figure out what to make with all of it.

Five-year-old Preservation Expert (with a look of absolute clarity):  I know!  I think we need to have a canning day!  Like, a whole day when all we do is can and freeze stuff for winter.

And so continues a day in the life with a very young child that just gets it.  Of course.  Why wouldn’t we put some of this food by for when the bounty is less?  Sometimes it takes youth to open our eyes to what is right in front of us.  Wonderful suggestion my darling girl.

Here is a walk through our day of food preservation…

{A wonderful new idea I got from this magazine.  What a fabulous idea!}

{Salsa, salsa and more salsa}

{Got to love hot pink fingers for a day.}

{I struck gold this week!  I found my grandfather’s recipe box in the back of my parents’ pantry.  It contains all of his old canning recipes, including his bread and butter pickles, my favorite of all his canning greats.}

Once A Year

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One of my favorite times of the year has arrived, and that my friends is peach time!  I love fresh peaches so much in fact that I only eat them when they are in season, in their absolute prime, in the middle of the August heat.

We buy our peaches locally from a family fruit farm where they grow all of their own peaches in their orchard, and they are to die for.  After the market last week, we ran home and got to work on my favorite pie on earth:  Grandma Dit’s Peach Pie.

I still remember being in about forth grade and I was home sick from school because I was running a high fever.   It was late fall, the time when most schoolchildren begin to fall ill, and I found myself buried beneath the afghan on the couch, watching reruns of Saved By The Bell.  My mom asked me if there was anything she could get me to eat that would make me feel any better.  I told her the only thing that would heal what was ailing me was Grandma’s peach pie.  There were no fresh peaches available in late fall in Rockford, Illinois, so my mom did what any good mother would do.  She improvised.  She went to the grocery store and bought a pre-made peach pie.  I took one bite, spit it out and said, “This is not right.  It’s not the same.  Never mind.”

I don’t know why this story has stuck with me for so long, but I think it is because there is no replacement for real, in-season peach pie, using my grandmother’s recipe.  So here goes…

I make my own crust (recipe found here).  Then I fill it with delicious sliced peaches.

I add about 10 tiny dollops of butter on top of the peaches, and then create a mixture of 1 cup sugar, 4 tablespoons flour and 1 teaspoon cinnamon.  I scoop this mixture over the peaches and butter so the entire pie is coated.  I then add just a touch (about 1/4 cup) of water to the pie.  This creates a delicious custard-like consistency.  Bake at 400 degrees for 15 minutes and then reduce the heat to 325 degrees for 45 minutes.

I truly hope you enjoy this recipe that I hold so close to my heart.  Enjoy!

Fun with Fungi

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Here in the Fagan house, we LOVE mushrooms.  Because of our love of this delicious treat, we have tried our hand at growing mushrooms multiple times with limited to no success.

But, it appears the tides have turned.  And it all began with a roll of toilet paper.

My brother-in-law surprised my three year old (perhaps the largest fungi fan in the house…seriously!) with a very creative birthday present:  A TeePee Pink Oyster Mushroom Kit from Fungi Perfecti.

Since we had attempted mushroom growing in the past with limited luck, I was skeptical to begin the process again.  But low and behold…it worked!  We now have beautiful PINK oyster mushrooms, growing out of a roll of toilet paper!

I would highly recommend trying this project with young kids (and let’s be honest…big kids too).  It was so interested to learn about the entire growing process of fungi, and then to watch the mushrooms grow (and grow VERY quickly) right in front of their eyes.

{We took step by step pictures of the entire growing process.  Enjoy! }

{After three weeks in a dark cabinet.}

{After sitting in the fridge for 2 days to start the fruiting process, we then let it sit on the table in our dining room and after 2 days this is what happened.}

Can It Be?

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Way, way back in the winter months, my first post on this blog contained a picture of a fig tree I received for Christmas from my sister-in-law.  She is from California where she grew up growing figs in her backyard.

I have never had fresh figs in my life.  They are just not readily available in northern Illinois.  My lone experience with figs is in the filling of my grandma’s (and now my) Italian fig cookies.  But the figs used in this recipe are dried.

When I received my tiny fig tree it was only a twig standing upright in a small pot.  And I was told I had to keep it alive inside until I could transition it to the outdoors in summer.  Now, if truth be told, I have never been able to keep a plant alive inside.  Ever.  So, this was a tall order for me.

I pulled through all winter long, transplanted the tiny plant that grew a few leaves indoor during the winter months, and have been tending to it each and every day.

This morning I was startled to discover…I can’t believe it, but it may be true…I do believe there is the beginnings of a tiny fig forming on the tree…In Rockford, Illinois…Zone 4!

Everything But The Kitchen Sink

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As I mentioned yesterday, our garden is quiet the producing machine right now.  The girls and I were in the garden all day yesterday and came out with bucket upon bucket filled with onions, tomatoes, cucumbers, greens, and carrots.

This time of garden abundance reminded me of my favorite summertime dish to make:  gazpacho.  (Gazpacho is a tomato-based soup traditionally served cold.)  You can literally throw in anything and everything you have fresh in your garden, give it a whirl in your food processor and you have a healthy, flavorful dish.  It’s a great way to ensure you are getting all of your veggies in, and it tastes wonderful too.  In our house we like to serve the gazpacho in glasses and drink it like a smoothie, but you could serve it in bowls and eat it with a spoon if you prefer it that way.

In the particular batch I made yesterday, I used:  tomatoes, green and purple sweet peppers, banana peppers, garlic, red onion and cilantro.  I then add salt, pepper and Sriracha (our kitchen could not survive without this stuff) to taste.

A Summer Snack

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We have found ourselves surrounded by fresh veggies.  They lay on every flat surface of our kitchen and sunroom right now and I have been trying to find clever ways to eat this plethora of veg in the freshest way possible.

The biggest issue I seem to run into with my little ones is they need to have the vegetables prepared and ready to go if they are going to eat them.  So, this week I decided whip up a really quick and simple tzatziki dip with cucumbers from our garden.  I then slice up a bunch “dippable” vegetables (carrots, sweet peppers, small tomatoes) and store them in a sealed container.  Now any time a member of the family gets that urge to snack, there is a nice healthy snack waiting for them in the fridge.

{A little work from a friendly fairy always helps a bit too 🙂 }

For my tzatziki, I mix together:  Greek yogurt, cucumbers (seeds removed and diced), fresh or dried oregano, onion powder, fresh lemon juice, salt and pepper.  I just taste along the way and adjust my amounts accordingly.