Fall Already?

I can't believe the season is almost over boo-hoo! The mornings are starting to get really chilly and it's not getting very hot in the afternoon.This is one of my biggest heirloom tomatoes, it was delicious. I'll miss my tomatoes when the seasons done. They've been great in my V8 juice.
 

 After my apples were done for the season I aggressively pruned my tree. I want more apples next year not a bigger tree. I did the same thing to my peach tree last year and we got an enormous hall this year. When the leaves on my grape vines start to brown I will do the same with them. I'm already talking to my dear husband about ripping up the front yard for more room to grow veggies. He has never been open to it before, but now he is yea! We talked more about wanting to move,  but may decide to stay were we are planted a little longer. I told him I was going to make some big changes really soon.

 

At the end of this month I'm going to start looking for a cherry and a pear tree and maybe more fruiting bushes. I would like some raspberries and maybe choke cherries. When we have the money I'm going to start calling some nurseries and start the hunt. Fall is a great time to plant new trees and bushes. They tend to adapt better and have a nice growth spurt.

I'm also gonna call tree services and start having wood chips dumped in my R.V. parking. I watched the "Back to Eden" film recently and also saw a video of a woman that started using wood chips and I am convinced! She had the biggest kale leaves I have ever seen and is completely organic. They were even bigger than with compost. If you have the chance watch the film for free at www.backtoedenfilm.com off to the right is the button to watch it for free.

My kale was nice, but I want bigger leaves for juicing next year.

Homestead tip: If you don't have a garden but want to start one next year save the seeds from organic produce that you're buying and store it for next year. Seed Savers Exchange has tips on seed saving and storage.

 



Pork Loin Chops and Cinnamon Peach Tart

I wanted to post this recipe because I know people love a super tasty, easy dinner and this is one. I love pork chops but buying a pork loin whole is sometimes half the price. So I buy a whole pork loin and cut it in half and freeze them separately. I don't cut up the chops until I defrost the loin to reduce the chance of freezer burn. I cut up the loin into 1 inch chops.  This is easily done if you leave the loin a little frozen. One of the best seasonings I have ever found is Herbes De Provence. I've bought several brands and they're all usually the same. The next thing I use is garlic salt. Now, not all garlic salts are the same. I can go through a bottle of garlic salt a month but it'll just sit on the shelf if it's a bad brand. I like the California style garlic salt from McCormick's. NOT the regular one. It is one of maybe three things I still allow that is still a "processed" type of food.  I make this dish with a veggie or salad. I love creamed cauliflower that is mashed like potatoes.

Garlic and Herbs De Provence Pork Chops

2-3lb pork loin cut up into 1 inch chops
California style McCormick's Garlic salt
Herbes De Provence
Extra virgin olive oil
butter or ghee

Coat chops pretty well in garlic salt and then crush the herbs in your palm and really coat the chop. The herbs are mild and won't be overwhelming.  Heat the pan a little above medium. Add the olive oil but wait till you can smell the olive before adding the chops. When you add the meat let it stay where it is. People start poking at it and moving it around and it won't get a lovely crust or pull up easily. I usually let it sit 5-8 min then flip and cook the same. If you over cook them they'll be dry and hard to chew. If you tend to get chops like that increase the heat and reduce the cooking time on each side. Pull one off and check it. If done remove the rest to a plate and let rest 5 min before serving. I put a little butter on the top of each one and fresh garlic salt sprinkled lightly. It's a simple recipes but everyone thinks these are fabulous.

The cinnamon peach tart is a sugar free, grain free paleo dessert but can be primal if you add a little whipped heavy cream with stevia.

Filling
8-10 peaches peeled and stones removed, sliced
1/8 tsp cinnamon
couple dashes cardamon
2T ghee or butter
Stevia to desired sweetness

Crust:

1 1/2 c soaked, dehydrated, ground almonds (don't over process)
3T softened honey
3T ghee or butter chilled
1/2 tsp stevia
couple dashes cinnamon if desired

In a food processor grind the nuts down making sure not to over process and make almond butter. I soften the honey in either the microwave or dehydrator before adding  it to the nuts. Mix well then chop up the butter and add to processor. It will gather in a slight ball. On a cookie sheet place parchment paper and press this into an oval about 12 inches long 8-10 inches wide with the sides a little thicker. Bake 325 pre-heated oven for 20 min or more. I like it a little more toasted but make sure it doesn't get too brown. Remove from oven and let cool. This crust crumbles easily so be careful after it cools and move it to a decorative platter.

Meanwhile, put the filling mixture into a pan and saute till desired tenderness about 10 minutes and this will help the juices to thicken. Taste and adjust for desired sweetness. Remove this to a bowl and let cool. Assemble right before serving. I whip the heavy cream for 2 min with my blending wand in a jar with some stevia and top it with cinnamon.

Homestead tip:
You can also make up lots of this filling and freeze it in individual containers to make this in the winter for a taste of summer. Most of my peach bounty will be sliced then frozen on a cookie sheet then placed in zip lock bags for smoothies and desserts.

Dehydrating our Bounty and Smoothie Recipe, tips

So today I started storing some of our bounty. I sliced some tomatoes and dehydrated them for "sun dried" tomatoes. I cut them 1/8 inch thick for the first batch but think this is too thin once they shrink down. I did some apples also that we had picked last week at a "pick your own" farm. They're a little pliable still which I like and the punky boy loves them. I also did the rest of the grapes for raisins, so we are done for the year with them. Punky loves raisins and the are a staple in my purse for him along with soaked, dehydrated almonds. He also loves these pouches that I get for him. I use them for emergencies, they're organic fruit and veggies pureed. I don't want to stop at a fast food place because I'm unprepared for snacks.  He is a typical 3 year old and doesn't eat as many veggies just by themselves so I sneak them into his food. Last night for "dessert" we had a green smoothie. He never balks at a smoothie and it's a great way to get greens and veggies in him.

Green Smoothie:

1/2 bunch kale (about 6-8 leaves if you grow your own)
1 peeled zucchini rough chopped
1-2 cups mixed frozen fruit
1-2 frozen banana's
2 cups water
2 tablespoons hemp seeds
1 handful of almonds
1 T stevia powder or more to taste

When you go to make one of these put in the water first, then the ingredients as they are listed. This way the greens get blended really well and everything moves nicely. I have a Vita mix and you really do need a high powered machine for really smooth, creamy smoothies. It was one of the best investments I have ever made hands down. We use it daily and sometimes several times a day. I do a frozen strawberry, cream and stevia ice cream in 3 minutes that beats any strawberry ice cream easily. I also use it for making almond milk and soups etc. My husband and I pooled our money from Christmas one year that everyone had given us and then we used the Vitamix as the present for both of us from eachother too.

Homestead tip:

Use zucchini and other veggies in smoothies with the fruit. Also an important tip,  you have to use either a banana or avocado to make a smoothie creamy and smooth that stays together and won't seperate. Compost the peels.

Bonus tip: I saw on a blog the other day but can't remember who's sorry, freeze blended kale in ice cube trays for the winter if you can't use up fast enough.