Ah it’s about time I add this one to our ever growing recipe section! This is a recipe passed down from our family and I’m so happy to share it with you. It’s our favourite Sunday morning breakfast, hot cup of coffee, kids devour kind of delicious.
First heat up that oven to 425°F throw a tablespoon of butter into the cast iron and let it melt in the oven as it heats up.
Mix together 1/2 cup flour, 1/2 cup milk and 3 eggs. Measure Salt, Vanilla, cinnamon and sugar with your heart, honestly no rules.
Pour batter into the hot pan and bake for 15-20 minutes. That baby will rise and puff right up.
Now toppings. Let’s be honest there is also no rules to toppings. We personally do maple syrup, lemon juice and a little icing sugar. You can add whip cream, fruits, berries and homemade syrups, whatever you desire!
Cucumber season is upon us and this year we finally have cucumbers! We only got one last year and so far we just pulled the 10th pound from the garden!
Bread and butter is a staple in our house and they barely last a winter with the amount we eat. I have been using the recipe for the years prior and finally going to share it!
4lbs pickling cucumbers 4 white onion 5 garlic cloves 3 cups apple cider vinegar 3 cups of sugar 2 tbsp mustard seed 1 1/2tsp celery seed 1 1/2tsp turmeric 1 tsp red pepper 1/3 cup pickling salt
Combine cucumbers, salt, garlic and onions into a bowl, mix throughly. Now here’s the trick to getting those CRUNCHY pickles. Place a tea towel over your cucumber mixture, and dump a ton of ice onto it. Place it in the fridge for 4 to 12 hours. I usually just do 4 hours.
After they have rested, rinse off your cucumber mixture in a strainer under cold water.
Bring the rest of the ingredients to a boil, and add cucumber mixture, Return to boil then remove from heat. Pack cucumbers into clean sterilized jars and fill with brine to 1/2 inch headspace. Water bath can for 10minutes.
Wow what a whirlwind summer that was, a record breaking heatwave, drought, wildfire smoke filled summer. I’m not one to wish away summer ever, especially in our normal Zone 3 gardening season but yeah I am very happy to welcome cooler autumn weather!
That means my Gardening roundup of everything I grew this year including all my favourites. Most of you know already that we landed the Cover of Veseys seed Catalogue followed by a one year Sponsorship! WOW hello dreams come true, so thankful for this opportunity. You can get Free Shipping using my Code BURCH21 until December! https://www.veseys.com
This is my third summer growing with Veseys and once I switched to their seeds I knew I was never going back to any other seed company. Organic Certified, non GMO and apart of the Safe Seed Pledge not to mention the best Customer service and seed guarantee.
Here is a detailed List of everything we grew, generally we order the shortest growing time for every seed. Check below for our bountiful summer of growing and all the captures of Summer!
Lewis Green Bean 61461X2 and Gold Dust Bean 11080X2 both bush beans that lined our wooden walkway, they were so prolific and FULL of beans.
Bronco Cabbage and Kosaro Red cabbage 12570A both will be on our must grow again next year. They were delicious and weighed over 5lbs each. One topping out at 9lbs!
Tomatoes we grew a large variety and pulled over 140lbs of tomatoes from the garden off of one 16ft hog panel. From veseys we grew Sungold Tomatoes 19070A Chocolate Sprinkles 19470A Big Brandy Tomato 18867A Buffalo Steak tomato 19295A. We were very happy with all varieties but we will be leaving behind Cherry tomatoes in 2022 and sticking to more meatier heirloom varieties.
Squash we grew some new to us varieties and same old classics, was a great year for them and will be enjoying them long into the winter months. East Elite Winter Squash 18140A we tried but prefer the larger version of Sweet Mama so will be going back to those in 2022. Summer Surprise Mix Squash 18525A lets be honest every year we drown in Zucchini but a new one for us was Patty Pans Sunburst Summer Squash 18570A, prolific and delicious and lastly Tay Belle PM Winter Squash 18780A just YUM.
Cucamelons are a fan favourite here, miniature lemony cucumbers that rarely can even be photographed because the kids eat them so quickly 13995A
Pumpkins!!! oh yes it was a great pumpkin year indeed! Veseys Baby Jack Pumpkin Mix 17800A Baby Pam Pumpkin 40391A both would grow again because i just love those sweet little pumpkins.
Tango Celery 13990A, a first time growing and definitely will be growing every year going forward. homegrown celery is so worth it!
another year of Growing Napoli Carrots 12710A and they are just too good I don’t see a reason to try another variety.
Sugar Lace Peas 67065L we are still eating in September thanks to succession planting them. We froze a ton and ate so many peas fresh. prolific, wonderful and so tasty, would grow again.
we canned over 40 pints of cucumbers and totally pickled out. Martini Cucumber 14670A Talladega Cucumber 14000A.
Traveller Jalapeno peppers 17310A made me fall in love with growing spicy and now we have big plans to expand our jalapeno plants next year.
Right on Red pepper 17420A although we absolutely loved them, they were small so we will be going with a larger variety for next year.
Temptress corn 13031X2, our second year growing and another great corn year for us. we will grow again next year.
Boldor Beets 12015A Chioggia Beet 40415A we love beets around here and both are great flavoured and sized.
Hope you find something worth growing for Next year!
Essentially this is the exact same recipe as my previous blog post using cherry tomatoes! We are still pulling tons out of the greenhouse I was excited to add some variations.
What I love about this recipe is that it doesn’t require peeling or taking seeds out.
Now I wasn’t sure what kind of flavour or amount of smoke I would get so I only did half of the required tomatoes. It was the perfect amount! This salsa is DEVINE. I wouldn’t recommend a recipe I didn’t absolutely love. This will be in our pantry from here on out as long as the tomatoes produce.
So here’s what i did, chopped half of my tomatoes up. 2.5lbs and threw it in the smoker for 90minutes with a mesquite smoke. It really is that easy.
You will need 5 lbs. cherry tomatoes roughly chopped 2 cups corn kernels (about 2 large ears fresh, but frozen thawed is fine 1 cup red onion finely chopped 2 teaspoons salt ½ cup bottled lime juice (about 3 large limes) 2 jalapeno peppers seeded and minced 1 tsp. chipotle chili powder, optional 1/2 cup chopped fresh cilantro 6 Ball® (16 oz.) pint glass preserving jars with lids and bands
Directions Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands. Bring all the ingredients to a boil in a large stainless-steel or enameled saucepan. Reduce heat and simmer 5-10 minutes, stirring occasionally. Ladle the hot salsa into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled. Process the jars 15 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.
So far we have pulled 11lbs of cherry tomatoes out of the greenhouse and there is atleast another 20lbs in there not including what’s outside, the larger varieties and the amount we’ve eaten 🍅 . Cherry tomato and corn salsa is first on our list! And DANG it’s soo good! Easy peasy no peeling or getting the seeds out. .
The recipe comes from the Ball canning website but we added 1 small can of tomato paste for a thicker salsa, I also didn’t have the chipotle chilli but we made our own!
Here is the recipe
You will need 5 lbs. cherry tomatoes roughly chopped 2 cups corn kernels (about 2 large ears fresh, but frozen thawed is fine 1 cup red onion finely chopped 2 teaspoons salt ½ cup bottled lime juice (about 3 large limes) 2 jalapeno peppers seeded and minced 1 tsp. chipotle chili powder, optional 1/2 cup chopped fresh cilantro 6 Ball® (16 oz.) pint glass preserving jars with lids and bands ⠀ Directions Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands. Bring all the ingredients to a boil in a large stainless-steel or enameled saucepan. Reduce heat and simmer 5-10 minutes, stirring occasionally. Ladle the hot salsa into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled. Process the jars 15 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool
Ohhhh baby! We just made garlic scape pesto and wow, BLOWN AWAY.
I will be making extra this week just to freeze and have on hand. It really is about the easiest thing to make. Normal pesto recipes call for pine nuts but I can’t afford extravagant nuts. Go for a cheaper option!
Add 2 cups of chopped scapes 1 cup raw sunflower seeds ( I used salted) 1 cup olive oil 1 cup grated Parmesan 1 cup of fresh chopped Basil Juice of one lemon Salt and pepper
Blend, eat, freeze enjoy.
We cooked up some spaghetti noodles, added pesto with some panfried basa, garden carrots and cut up scapes too. It was a hit all around
For the compound butter simply blend softened butter with chopped garlic scapes and freeze! I had some of my toast with farm fresh eggs!
Here we are at our first year raising meat Birds. Pre covid we ordered 60 Cornish giants from UFA (united farmers of Alberta) 30 for us and 30 for my Father in law.
First we had to build a Chicken Tractor, the purpose of a tractor is essentially to have them free Ranging eating bugs, grass and dirt but with added protection from predators. We move them around the yard twice a day aiding in the best life and diet possible before Butchering.
Earlier this spring I had purchased in bulk 10 hog panels for the best deal. We only have 2 left so we definitely love to use them! Our original idea was to Repurpose a trampoline and just drag it around the yard, but decided it wasn’t the best for predator protection.
We started with a 8×12 frame, screwed them together and slipped in the hog panels. We used fencing nails to hold them in place and a tie wire twister to fasten the panels together
Next up is the corner braces and door frame. The total height is 6ft high
Because the birds are so small to start, we had to add the dreaded chicken wire. Added predator protection but mostly to keep the little birds in.
Don’t forget to add shelter, we added a simple and easy tarp that I can completely cover on rainy days to protect from Monsoon June and open half way on sunny days but provide shade for them.
We originally had a wheel on the front but it worked better with two on the front and two on the back. The food and water are both strung from the hog panels and just move with the tractor as we pull it.
We winch it around using our Ranger, but you could push it if you had bigger birds that wouldn’t slip out the bottom or wheels on a jack to lift higher and lower.
So far we are loving this system, it’s definitely sturdy enough to last many years and will also double as my new brood box. For more chickens of course 😉
When I dreamed of a greenhouse, a little glass one was always at the top of the list. Old vintage windows are about the most insanely priced windows I’ve ever seen and I quickly realized it was out of my reach. ⠀ Until my husband was called to turn off a gas line to a homestead that was getting tore down. On a whim he asked if he was going to do anything with the Windows, the owner said, take them out and you can have them. ⠀ And of course that’s exactly what we did. ⠀ ⠀
The greenhouse is 8.5 x 9ft. And cost approximately $200 because of the roof panelling. the rest was all salvaged
Possibly one of my favourite parts is the vintage ladders from my father in law. I dry flowers there and this year trellising tomatoes to the roof.
That’s all! If you have any questions leave a comment or message me @burchacres on Instagram!