Wednesday, June 17, 2015


I love to freeze blueberries for fruit shakes in the winter.

Or just eat a handful from the frig, so good for you.

Maybe one pie for the freezer.

Raspberry Jam Time

Raspberry Season always seems too short for me.

Tuesday, June 16, 2015

Salsa time

We make four varieties of salsa.
Mild, Med, Red Rocket and Nectarine

One that turned out fantastic was nectarine salsa last year.
We tweaked it the second year adding only four nectarines into our mix of peppers tomatoes and veggies and all the spices that we use.
Depending on how hot we make it by just adding more hot peppers.
They have a great variety of peppers on Commercial Drive.

Make it while the peppers are in abundance and cheaper.

 Home made Mustard                   Makes 3 pints

 I cup of mustard seed
 I cup of beer
2 garlic cloves minced
½ cup cider vinegar
2 tbsp brown sugar
½ tsp. salt
½ tsp, pepper
COOK for 5min.

Directions   You can double this recipe.

 Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
 Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
 Sterilize the jars and lids in boiling water for at least 5 minutes.
 Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
  Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Process for 5 minutes Let sit for a couple of weeks.


Strawberry Season is here.