Sweet Garden Relish

Hot jars waiting for labels

I based my version on a recipe here.  I added a couple of spices, and some squash.  Otherwise, the recipe is about the same.

Utensils:
food processor (or a knife, cutting board and lots of time)

jar lifter
magnetic lid lifter
funnel
ladle/measuring cup
wooden spoon

Veggies:
6C chopped cucumbers
3C chopped yellow squash
3 red/green bell peppers
2 onions
1/2C canning/pickling salt
cold tap water

Pickling Spices:
2C apple cider vinegar
1 Tablespoon celery seed
1 Tablespoon mustard seeds
1/2 Tablespoon peppercorns (I used mixed colored)
3 1/2 cups sugar
1 teaspoon citric acid (optional, to protect color)
1/4 teaspoon turmeric (optional)

1. Wash and dry 10 half pint jars and lids.
2. Run all your veggies through a food processor until your desired dice.  Chunky or fine, it's up to you.  Place them in a large bowl and mix well.  Sprinkle salt over all, cover with cold tap water and soak for 2 hours.
3. Start your water bath canner heating on the stove - cover it to speed the process up.
4. Drain veggies in a colander then rinse well with cold water - DO NOT SKIP THE RINSING! I nearly ruined a batch by forgetting to rinse the salt out.  After the veggies taste unsalted again, leave in the colander to drain for 20 minutes or so.  We want as much water out as possible - you can press and squeeze to speed this up.
5. Meanwhile, mix together all the pickling spices in a large pot and bring to a simmer.
6. When the veggies are drained, add to the pickling spices pot.  Stir well and bring to a simmer.
7. Bring a small pot of water to a boil, turn off, and add your lids.
8. Your water bath should be boiling by now (if not, turn off your relish and then bring it back to a simmer when your water is boiling)  I like to use my water bath to sanitize my jars, so put your 10 jars down into the boiling water - it helps to hold your jar on the end of a wooden spoon, then lower it down slowly.  
9. After 3-5 minutes sanitizing, you are ready to pack.  Use your jar lifter to bring out 1 jar and pour the boiling water back into the canner.  Set it on a dry washcloth or towel near your stove, relish, lids and rings.  Use a funnel and ladle to fill your jar to about halfway up the threads - leaving 1/2" headspace.  If your relish is chunky, run a chopstick up and down the inside a few times to release bubbles.
10. Wipe the rim with a wet washcloth, use the magnetic lid lifter to bring a lid out of the hot water, place on jar and add a ring - only fingertip tight.  Set the packed jar on the counter near your waterbath.
11. Fill all jars the same way - I got 9 half-pints from my batch.  I always prep an extra jar or 2 just in case.
12. Add your jars to the waterbath, then wait for it to return to a good rolling boil.  Time it for 10 minutes.
13. Remove jars to a thick towel or cooling rack - they must not touch, and need to be undisturbed for 12 hours.
14. After 12 hours, check for seal - the lid should not pop up and down.  Any that are not sealed may be reprocessed, or just stored in the fridge and eaten first.

Eat on hotdogs, burgers, brauts, chips - anything!

Sweet Garden Relish

Hot jars waiting for labels

I based my version on a recipe here.  I added a couple of spices, and some squash.  Otherwise, the recipe is about the same.

Utensils:
food processor (or a knife, cutting board and lots of time)

jar lifter
magnetic lid lifter
funnel
ladle/measuring cup
wooden spoon

Veggies:
6C chopped cucumbers
3C chopped yellow squash
3 red/green bell peppers
2 onions
1/2C canning/pickling salt
cold tap water

Pickling Spices:
2C apple cider vinegar
1 Tablespoon celery seed
1 Tablespoon mustard seeds
1/2 Tablespoon peppercorns (I used mixed colored)
3 1/2 cups sugar
1 teaspoon citric acid (optional, to protect color)
1/4 teaspoon turmeric (optional)

1. Wash and dry 10 half pint jars and lids.
2. Run all your veggies through a food processor until your desired dice.  Chunky or fine, it's up to you.  Place them in a large bowl and mix well.  Sprinkle salt over all, cover with cold tap water and soak for 2 hours.
3. Start your water bath canner heating on the stove - cover it to speed the process up.
4. Drain veggies in a colander then rinse well with cold water - DO NOT SKIP THE RINSING! I nearly ruined a batch by forgetting to rinse the salt out.  After the veggies taste unsalted again, leave in the colander to drain for 20 minutes or so.  We want as much water out as possible - you can press and squeeze to speed this up.
5. Meanwhile, mix together all the pickling spices in a large pot and bring to a simmer.
6. When the veggies are drained, add to the pickling spices pot.  Stir well and bring to a simmer.
7. Bring a small pot of water to a boil, turn off, and add your lids.
8. Your water bath should be boiling by now (if not, turn off your relish and then bring it back to a simmer when your water is boiling)  I like to use my water bath to sanitize my jars, so put your 10 jars down into the boiling water - it helps to hold your jar on the end of a wooden spoon, then lower it down slowly.  
9. After 3-5 minutes sanitizing, you are ready to pack.  Use your jar lifter to bring out 1 jar and pour the boiling water back into the canner.  Set it on a dry washcloth or towel near your stove, relish, lids and rings.  Use a funnel and ladle to fill your jar to about halfway up the threads - leaving 1/2" headspace.  If your relish is chunky, run a chopstick up and down the inside a few times to release bubbles.
10. Wipe the rim with a wet washcloth, use the magnetic lid lifter to bring a lid out of the hot water, place on jar and add a ring - only fingertip tight.  Set the packed jar on the counter near your waterbath.
11. Fill all jars the same way - I got 9 half-pints from my batch.  I always prep an extra jar or 2 just in case.
12. Add your jars to the waterbath, then wait for it to return to a good rolling boil.  Time it for 10 minutes.
13. Remove jars to a thick towel or cooling rack - they must not touch, and need to be undisturbed for 12 hours.
14. After 12 hours, check for seal - the lid should not pop up and down.  Any that are not sealed may be reprocessed, or just stored in the fridge and eaten first.

Eat on hotdogs, burgers, brauts, chips - anything!

Garden's Bounty - Garden Fried Rice

I'm excited about this recipe.  It's actually not all that thrilling - kind of what I call "plain" food.  You taste the ingredients, the spices are not super rich.  But I had several goals in mind when I came up with it, and this recipe served me well.  In the future, I'll try to mark other recipes that also meet similar goals.

• Use up zucchini and squash from the garden
• Be very economical, which means I had to have things on hand and use no meat.
• Be filling and diet friendly.  I did not measure or do a calorie count, but this recipe is heavy on veggies, heavy on whole grains, light/no fats or dairy (which I understand are part of a healthy diet, but I've already eaten plenty of those today)

This would make a vegetarian main dish to serve about 3-4 very hungry people, or a side dish for 5-6.  It's super basic - wide open to changes.  Halved cherry tomatoes would be great with the squashes (mine aren't ready yet), jalapenos, banana peppers, or cayenne with the onions would make it pop.  Any other ripe veggies that you would normally saute or stir fry would fit right in.  Salsa on top would swing it mexican, without requiring sour cream or cheese.  Or go ahead and add shredded extra sharp cheddar to a plate full - believe me, I would have LOVED to eat this dish like that!

I recommend a very large skillet - look into getting the 13.25" from Lodge Cast Iron if you cook like this a lot - that's what I have.  It's worth the investment.  Also, a good, sharp metal-blade spatula that can stand up to heavy scraping to keep your food from tearing as you stir.

Garden Fried Rice

Serves 4-6

This entire recipe is cooked in the same skillet, in 2 shifts.  The ingredients marked with an * came from my garden and farm.

First Shift:
EVOO spray
3-4 small/medium yellow summer squash*
3-4 small/medium zucchini*
big handful garlic chives in 2" pieces*
2 cloves pressed garlic*
salt, pepper, garlic & onion powder, to taste

Second Shift:
2-3 teaspoons olive oil or EVOO spray

1 onion, halved and thinly sliced*
2C cold, cooked rice (preferably brown)
2C cooked/canned pinto beans (rinse well if canned in salt)
big handful basil leaves, slivered*
2-3 eggs*
salt, pepper, onion & garlic powder, to taste
chive blossoms, or other edible flowers (optional)

1.  Slice your zucchini and squash into about 1/8" pieces - they don't need to be paper thin.  Spray a very large skillet with EVOO and heat on medium/high.  Add the squash and begin to sautee.  After a few minutes, when squash begins to brown, add the garlic chives and pressed garlic and season with salt, pepper, onion & garlic powder to taste.  When squash is done to your liking, remove to a large serving bowl.
2. Pour oil or spray more EVOO into skillet - the rice likes to have a bit more oil to sizzle in, but you can do without it.  Add onions and sautee for about 2 minutes, or until beginning to wilt and scrape up bits from the bottom.  Add the beans and heat through, about 2-3 more minutes.  Crumble cold rice into skillet, and mix well, breaking up any clumps with your spatula - it's fine if the beans get a bit chopped up.
3. When everything is heated through, scrape the mixture into one side of the skillet.  Move the skillet so the burner is under the empty side.  Spray a touch of EVOO, and crack in your eggs.  Let them set up for about 30-45 seconds before gently breaking the yolk and scrambling the egg lightly.  Let set for about a minute total before scrambling the eggs together - they should start to look like a fried egg, but then you change your mind.  Scramble until the eggs are nearly done but still very moist, then pull the rice down and toss all together.  Add basil and seasonings here and continue to toss.  Taste and adjust.
4. When the rice looks nearly perfect, add the cooked squash and toss well.  Now, let your skillet sit and sizzle for a minute before giving it a toss, and let it sit again.  This gives the bottom a chance to brown nicely before getting mixed in.
5. Pour Garden Fried Rice back into your large serving bowl and garnish with flowers.  Serve with a smile!