Friday Favorites

Feta, Cheddar and Spinach Muffins - They look pretty and sound tasty
Plywood Painted Floor - seems like a way that would be inexpensive but able to cover up some ugly flooring 
Guide to Knives that you Actually need - getting my knives up to what I think I need has been a task I have been working for several years. 
Blank Printable Calendar - to help get more organized - would be great if you do a household binder. 
Adding a New Tree to your Landscape - video has tips for planting trees

2 Beauty and Body Care Book Reviews

Organic Body Care Recipes: 175 Homeade Herbal Formulas for Glowing Skin and  a Vibrant Self
by Stephanie Tourles

Although this book is put together nicely and has some good information, I wouldn't say it offered me anything I can't find online and some information in the book to me wasn't good for you.  This book has a nice introduction about eating healthy, drinking plenty of water, getting rest - but again all the stuff you can find online. It has a nice listing of how long things last, but not sure I would trust it though.  This book doesn't offer a lot vegan options either.  It has many animal based products in it with no alternative mentioned. The thing that really bothered me and I felt was bad information was that it uses things like borax and petroleum jelly in recipes. Borax while being a natural based product is still toxic and putting that on my skin doesn't sound like a good idea to me. Again the same thing with petroleum jelly - not something I really want to use as an ingredient on my skin when I am trying to move away from things like that. Of course there were plenty of recipes in there that actually were organic non-toxic and using things around your house such as honey or oatmeal. But over all I am not sure that a book that uses borax as something you use on your skin - is a book a trust with the rest of the recipes or information provided.

GREEN BEAUTY RECIPES: Easy Homemade Recipes to Make Your Own Organic and Natural Skincare, Hair Care and Body Care Products
 by Julie Gabriel

I liked this book better but again it has some problems. The editing on it isn't great. There are missing ingredients, words spelled wrong and I read the kindle edition is just a draft of the book and even worse.  It has the use of a product called Cetyl alcohol which is used in one of the first basic recipes of the book as emulsifier is actually an emollient. So the basic recipe in the book doesn't work from the start because of bad information. It also will mention an ingredient or how long it lasts in the description, but down in the recipe it either leaves out that ingredient or has different information all together.  So it can get confusing.

One thing I am looking for also that I can't seem to find a positive answer to is how long products last.  Some books say one thing, another says something different and then some books tell different time frames on the same products.  It just doesn't make much sense.

Out of these 2 books, I did like the recipes in Green Beauty better.  I am not sure I would buy either of these books, but checking them out from the library to take a look at isn't a bad idea. You might find some recipes or information that is helpful.

Dusting the Ceiling Fan

A house I lived in years ago practically had a ceiling fan in every room and I got to the point of hating them not only because I am not especially fond of their looks, but cleaning them has always been a pain.  Here we only have one ceiling fan and it is in the bedroom.  It is needed in the summer time or we would never stay remotely comfortable when the temps reach 109 degrees during July and August.

I really dislike this ceiling fan because it is pretty much right over the bed no matter how we arrange the room.  I have used all sorts of cleaning methods over the years to dust the blades, but I have always been annoyed that I was basically dusting it on to the bed creating more work for myself.  Finally....I found the solution....using an old pillow case.

* Slide a pillow case over a blade of the ceiling fan.
* Hold one end and pull it along the blade. The dust and debris fall into the pillow case and not all over the room. 
* After doing this to each blade, take the pillow case outside and turn it inside out, shake out the dust and debris, and then launder. 

Friday Favorites

DIY Drop Cloth Stenciled Curtains  -  I think this would be an inexpensive way to replace curtains throughout the house.  I just wonder if they look as nice as they do in the photo as I really am thinking this is something I am going to do for our bedroom and the kitchen and dining room.

Staining Oak Cabinets Espresso  - again something I would love to do and this blog makes it look not as difficult as I thought it would be

Organization Board Tutorial -  a board with all the things  I need in one place. Very stylish too! I love the idea of putting them in frames and using them as dry erase boards with the printable check list under the glass.

Clean and Regrease a Kitchen Aid Mixer  - just something that might be helpful to those of us with Kitchen Aid Mixers

Thai Peanut Slaw - this is a different recipe then I usually see...I love the thought of the dressing. I really want to try this and add some grilled chicken to it for a good summer time meal

Tomato Bacon Salad

We had a BBQ to go to and of course about about a week before the party I started to worry about what to bring.  It said to bring  a "side" on the invitation.  Well, I normally bring desserts to any function I go to because I love to bake and people know I bake and enjoy my baked goods.  So seeing side meant to me bringing something to go with the main entree which was grilled venison. Add in we were going to be out of town up til the morning of the party so I needed something I could just easily pick up the ingredients that morning on our way back in town or have on hand at home.  It needed to be something that didn't require a lot of prep work or cook time as I just wouldn't have the time. 

I was flipping through an old Food & Wine magazine and came across a recipe that I adapted because it wasn't exactly what sounded good to me - as I don't like blue cheese and I didn't like the sound of dijon vinaigrette at that moment - but I am sure it would be good with it too.  This is what I ended up making...

Tomato Bacon Salad
3 lbs tomatoes at least 3 different kinds chopped- I did 4 kinds
1/2 lb cooked bacon - crumbled
1 small container feta cheese
balsamic vinaigrette (homemade or bottled) - to taste - start with 1/2 cup and keep moving up - I think I used about 1 cup.

Toss all ingredients to mix. Refrigerate until serving. The flavors will soak in and marinate the tomatoes.  

Refrigerate any leftovers - if there are any.  We came home with less than 1/2 cup.

Cleaning the Kitchen Trash Can

Even with a trash bag in your trash can liquid and food particles can escape and cause nasty things to grow and create bacteria that not only smell nasty but produce things we don't want to touch or breath . Every time I change the trash bag out, I spray my normal all-purpose cleaner on the inside and outside.  It has disinfecting properties to it.  I let it air dry before putting in a new bag.

But every so often (about once a month to every 6 weeks), I wash and do a more thorough cleaning of the trash can. This will not only work for your kitchen trash can but all the other trash cans in your home. When cleaning the trash cans I bring to the curb, I just do this process but outside with the hose.

We have a shower that as detachable sprayer/hose so that it isn't fixed position. I use the sprayer on it to rinse off with hot water.  I  fill it up about 1/3 of the way with hot water and liquid dish soap and let it soak for about 10 to 15 minutes.  Then take a scrub brush to it and give it a good cleaning.   Making sure I get all the corners, around ridges and the lip of the trash can.

If you don't have a shower you can use, then use your tub and a pitcher to fill with water and pour over your trash can.   You can also use the outside hose even though it isn't hot water working with all purpose cleaner and soap will get it clean.  

After you have washed it in the shower (or tub or outside), let air dry or pat dry.  Then spray with an disinfecting all-purpose cleaner and either dry with a towel or allow to air dry.  You can also leave it to dry in the sun and the sun will help in destroying any other lingering bacteria.

Friday Favorites

Mojito Cheesecake Bites - when I shared this earlier this week with someone she called me an evil temptress. I can think of worse things to be called. :) They looks so good how could I not share!

Mother Earth News Canning Guide - shares the science behind it, why we should can, lots of resources and recipes. 

How to Clean Stoneware - I think this sounds interesting. There are times I wish my stoneware was clean again. But I do like the baked on look it has - makes it easier to peel things off of it too. But do read the comments on this one too. I saw at least one comment talk about their stoneware broke in the high heat.

DIY Body Butter Recipes - I have been looking through a lot of body lotion recipes. I have been wanting to make my own for a long time as I break out from so many lotions on the store shelves because of added scents and no doubt other ingredients I don't understand on the list of ingredients. I was also gifted a block of beeswax not too long ago so put me on the path to looking into this sooner than later.  So hopefully I will have some photos and recipe posted here soon. But at least wanted to share this link for now. 

Coursera - they partner with top universities to offer FREE classes. Many don't deal with domestic arts but some might come in use in household management such as some of the nutritional classes or finance. 

Vintage Pillowcase Apron Tutorial

A few months ago, I found some hand-embroidered vintage pillowcases at the thrift store.  I picked them up for a screaming deal and figured I'd find a use for them if not for a bed then maybe a quilt.  I made a skirt from one that I have to say is so cool and comfortable I know I'll be living it in during the hot days of July and August.

Another I turned into an adorable apron and figured I'd share just how you can do it too.

Step 1.  Cut the pillow-case to the desired length.  Leave the bottom edge in tact (if possible) so that it becomes the bottom of the apron and doesn't need hemmed.

Step 2. Cut the pillow case sides, so that it's no longer a tube but rather two separate pieces of fabric.  Hem the raw edges.  Do this by rolling the edge over and pressing with an iron, then roll and press again so that the raw edge is tucked inside.  Sew a stitch all the way around these rolled hems. 
 
Step 3.  Make the aprons strings.  From the leftover pillow case fabric.  Cut two strips 3 inches wide and as long as needed to tie around the waist.  Fold the strips in half, long-wise.  Run a seam down the open end, using 3/8" allowance.  Do this on both strips.  Turn the strips right-side out.  I use a knitting needle to do this but chopsticks, even pencils work.  The strips are basically a long tube at this point.  Fold the raw open ends of the tube inside and press the entire strip flat.

Step 4: Attach the strings by running a stitch in the shape of a square around the string and top corner of the apron.  Seal the other end by running a stitch down the edge.

Step 5: Wear proudly! 

Guest Post: Laundry Soap Recipe

Guest Post by teacup

 Trying to budget? To make the most of a dollar? Me too. Seeing a recipe online for some homemade laundry detergent was an inspiration...Yeah, I am certain there are many recipes out there (even one here by kaya) and they may all do a fairly decent job.

My goal is to save some money where it counts....bottle detergent just seems to be getting higher and higher in cost. When using less expensive detergent, it seems to come out of the bottle like water. So I  am not sure how much detergent is actually in there.

I had seen a recipe on Pinterest. I went out and bought the ingredients and in less than 15 minutes I had made a couple years supply of detergent for less than $25.00 that was including a fabric softener in there. If that was excluded, it would be less than $15.00 for a couple years supply so my mission was accomplished. Having detergent and saving money. (An alternative to fabric softener is vinegar.)


The test was using the detergent I made...it went very well. The clothes were clean, had a great scent to them, and clothes that I typically hang were soft and held the nice scent of the fabric softner. The clothes that were dried in the dryer came out very nice. Towels were soft and fluffy and no static cling at all...so meeting those requirements were a plus for me.  At this point, I am totally happy with the results and even more with the cost...using only 2 Tblsp of the end product will make the detergent last me a very long time...most likely years. I typically do no more than 2 loads of laundry per week.  I re-used the bottles that the Purex fabric softener Crystals came in to put the detergent in for easy pouring and the cap filled half way or so was all I needed.

Ingredients:
1 box of Arm & Hammer Super Washing soda  ($3.49)
2 boxes of baking soda (2 boxes for .98 - I used generic)
2 bottles Purex Crystals ($10.46 - optional all-together - you can use just one too...but I prefer a stronger scent so I used 2 )
2 bars of Fels-Naptha bar soap  ($2.08, I used a cheese grater to start but it was taking too long...so I broke out my old salad shooter and in 2 min. I had both bars grated...and I just crumbled it into the bucket...I hear using a food processer works too)
1 box of Borax ($3.38)
1 3lb box of Oxi Clean ($3.25 - got on sale.)

for a total of $23.64

To mix it all up I reused a clean old kitty litter bucket, but using a 5 gal bucket to mix it all in is recommended.

also add OxiClean 

grating soap

upcycle the Purex Crystal containers to use for easy adding to  washer

teacup Bio: Sometimes one just needs to be given the right map and then there are times when one just needs to make a leap of faith into the unknown. I'm a service-oriented slave from the suburbs of Chicago even though my heart lies in the beauty of Colorado. Even though the distance seems vast sometimes, I can't wait for opportunities to venture west to be with my family. I may be a little late comer to the lifestyle, but I'm forever amazed at what I've been missing out on. I have a wide array of interests and likes including photography, day trips, night excursions, football (Go Bears!), my pets and finding more efficient ways of doing things whether it's on the computer or the chores we all seem to have. FetLife Profile

Hoagie Rolls

It seems I have been making rolls about once a week this summer.  We like sandwich type meals in the summer time. I use the rolls for hamburgers, brats, Italian sausages with peppers and onions, Philly cheese steaks, steak torta, pulled pork or chicken,  deli lunch meat and just every type of sandwich under the sun. 

Recently I had a roast in the freezer I wanted to get rid of it.  I threw it into the crockpot with a whole onion chopped and several cups of beef broth.  When it got tender and just ready to fall apart, I took 2 forks and shredded it and then we had it on hoagie rolls with cheese. I used the liquid in the crockpot as an au jus to dunk our sandwiches in.  It was a nice way to have a roast in the summer. 


I use this recipe to make hamburger buns as well as hoagies. 

Rolls
Recipe adapted from The Bread Lover's Bread Machine Cookbook

1/2 cup water
1/2 cup milk
1 large egg
4 tablespoons unsalted butter, cut into pieces
2 tablespoons sugar
2 tablespoons instant potato flakes
1 teaspoon salt
3 cups bread flour 
2 1/4 teaspoons bread machine yeast (or 1 1/4 teaspoons SAF yeast)

Optional:
2 tablespoons herbs



1. Place ingredients in machine according to the manufacturers instructions. Program with Dough cycle.

2. Line a large baking sheet with parchment or spray with cooking spray. When the cycle ends, press Stop and unplug the machine. Immediately turn the dough onto a lightly floured work surface. With a knife, divide into 8-12 equal portions depending on size you want your rolls. For hamburger dough form each into tight rounds. For long hotdog buns or hoagie rolls, flatten each portion into an oval about 6-inches long and rolling tightly from a long end to form a cylinder. Place rolls on to the baking sheet at least 1-inch apart. Press with your palm to flatten each roll slightly. Cover loosely with plastic wrap that is coated with cooking spray and let rest for 30 minutes.

3. Preheat oven to 375 degrees.

4. Bake for 15 to 22 minutes, depending on the size of roll until lightly browned. Remove the roll from the baking sheet with a spatula and let cool on a rack. Slice horizontally to serve.


My Notes:
*My bread machine has a timer that goes off when you can add in items such as herbs.  So I add it in there. If you have one that doesn't, just add it in when you would add in sugar and salt.  My favorite to add is basil - fresh or dried - either is great. 

* I like making the hoagies slightly smaller than a traditional hoagie but that allows me to have 2 instead of one. Just easier to handle when eating also. 

Friday Favorites

Bead Board Ceiling
50 Grilling Recipe
16 Party Bar Ideas
Natural Body Moisturizer 
Sunset Sangria Recipe

Friday Favorites

Outdoor Blanket - love this idea to use for picnics and just sitting in the lawn
DIY Outdoor Movie Get Together - links to lots of ideas to use at an outdoor movie party
Out of the Box Food - a site that gives you alternatives to processed "kid" food
Chicken Stuffed Poblano Pepper - looks like a good recipe
Board and Batten - DIY Board and Batten

Community Shared Agriculture - Week 5

It's hard for me to believe that not only is it June, but that we are already into the 5th week of this seasons CSA share.  I feel like time is flying by and while that means we are entering into the best part of the CSA season (summer time in NJ) it also means that we say goodbye to some of the springtime favorites like asparagus, strawberries, and once the weather turns warmer many of those spring time greens.

My family enjoyed the asparagus while it was here and we will be sorry to see it go, but we are looking forward to the summer squash varieties and fresh tomatoes from the vine, and all the delicious summer fruits, and most definitely summer corn.

That to me is one of the best parts of the CSA box, is learning to truly enjoy the moment and what is in season and at the peak of freshness during that season.  Sure we miss some of our favorites and could easily pick them up from imported sources at the local grocery store.  Yet it wouldn't be the same as when we get them picked fresh from the farm.

So this week because it was raining so much my children didn't get to spend time at the farm and we only went to pick up our box.  In our box, however, were some delicious items.  We were once again presented with an abundance of strawberries (the pick your own season for strawberries will be coming to a close in about 3 weeks in NJ), several varieties of lettuce, some onions, radishes, broccoli, leeks, tomatoes, kale, turnips, kohlrabi, and a cilantro plant.  I learned this week while at the farm that the variety of cilantro plant that we received is considered to be chinese parsley.  who knew!  not me that's for sure.

I am going to be challenged a bit this week to find uses for my turnips, kohlrabi, and radishes.  Last year I gave most of those to my neighbor and didn't really try them out on my family.  This year I plan to source up some recipes (I'll share those with you next week) and use my root veggies to their finest extent.  (and of course pray that my family eats them!)  If any of you have some good cooking tips for these or a recipe to share, please do.  I would appreciate any input.

My oldest daughter informed me that we have far too many strawberries and before they go bad she wanted to make a pie.  So we did.  Below is the recipe for strawberry pie that we used.  It turned out really well and was simply to make.  We will also be making some jam from our strawberries this week.

I took the recipe from strawberry pie from Cooking Light Magazine.

Ingredients

• 1 (9 inch) unbaked pastry shell
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 (3 ounce) package strawberry gelatin (sugar free)
• 4 cups sliced fresh strawberries
• fresh mint

Directions

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.
3. Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Garnish with mint if desired.

**note**  I did not choose to use my own pastry shell this time around as I had a pre made one already in the house, but you certainly could use your own pastry shell recipe if you have the time and desire.  Because I was baking with littles, it was easier to use the pre made pastry shell.  I use pillsbury brand.

**Note**  you could also use regular gelatin if you didn't want to use sugar free jello, but the strawberries were already so sweet on their own there was no reason to use the regular jello in our pie.  

Crockpot Honey Chicken

I love using the crockpot in the summer because it doesn't heat up the kitchen as much as using the oven.  I also can put stuff in and let it cook all day and not have so much of a rush around dinner time.   

I found this recipe via Pinterest but I am not linking to the recipe as there were SO MANY blogs that posted this recipe and all of them were just a little bit different.  So I just kind of  pulled things from several of the recipes to get this version.  I have to say when I first started seeing this on Pinterest, I was thinking it looks so good that I was ready to make in the moment but when I looked at the ingredients I was stopped up short because one of the ingredients is ketchup.  I just couldn't imagine the combination of ingredients would work well.  But it worked. It doesn't taste like ketchup and honey in the end. It just has a slight sweet flavor but it is hard to tell where that flavor comes from exactly. Master loved this - he was saying  "more" - instantly after eating a serving of it. He said he wants me to make it again soon.  We did also notice that the flavors got even better the next night.  It was really good the first night, but it was even better with the second night. 

1 lb boneless skinless chicken breasts (or thighs work too - it ended up being 2 LARGE chicken breast to make a pound and it made several meals for the 2 of us)

3/4 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/2 cup ketchup
1 tablespoon olive oil (could also use vegetable oil or canola oil)
2 cloves garlic, minced
1/2 teaspoon Sriracha hot sauce or red pepper flakes (doesn't really add heat, just adds more flavor)

Directions:
Put chicken into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and hot sauce/pepper flakes. Pour over chicken. Cook on low for 4-6 hours or on high 3 – 2 hours, or just until chicken is cooked through. Shred chicken. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Serve over rice or noodles.

NOTES:
I served with rice that I tossed with some steamed peas.  This doesn't make much sauce so if you are wanting more - I would I think add some chicken broth towards the end with some cornstarch to thicken it and mix with the other sauce already in there to get flavor.

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Simple yet Delicious Breakast

This morning I was looking through my pantry to see what I could possibly feed everyone for breakfast, as it is slim pickings on pantry items right now in our home.  My girls got up far too early (insert before the birds chirp) so breakfast came very early as well (it's not even 8am while I type this and they have eaten breakfast and I have cleaned it up!)


I realized I had just enough ingredients to make popovers.

I couldn't remember the ingredients for them so I wound up using this recipe from the food network website.



Ingredients
1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
4 3/4 ounces all-purpose flour, approximately 1 cup
1 1/2 teaspoons kosher salt
2 large eggs, room temperature
1 cup whole milk, room temperature


Directions
Preheat oven to 400 degrees F.
Grease a 6-cup popover pan with the 1 teaspoon of butter.
Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.

**note**  I was too lazy to break out my food processor so early in the morning so I used a wire disk and everything came out just great!  

We served the popovers with warm honey butter and fresh berries from the farm.  Everyone ate and no one complained!  That's a WIN at our house.

The added benefit of popovers is they are a great addition for any meal.  Serve with fruit for a light breakfast, or serve as a savory bread dish instead of a dinner roll with a nice dinner.  Or stuff them filled with some lunch meat or veggies for a quick on the go lunch.

Enjoy  :)

Friday Favorites

How do I go Green? With Sustainable Baby Steps  -  a website devoted to going green - even have a free ebook

Baked Asparagus Fries with 3 Dipping Sauces  - I can't wait to try this and the dipping sauces!

Cut Your Spending by $400 a month - some budget cutting ideas - not that you can use all of them or all of them every month even but there are some ideas here that might help cut some spending

Messenger Bag Tutorial - I wish I could sew well enough to make this - love it and the fabrics used

Sunburn Solution - solution to sooth sunburned skin. It will keep for a few weeks in the fridge

Community Shared Agriculture -- Week 4

With week 4 comes an awful lot of rain in NJ, and that is starting to be seen in our CSA box of this week.  While some crops, such as asparagus and strawberries, were plentiful, others were not as hearty this week.  This weeks box contained many containers of strawberries, several bunches of asparagus, red leaf lettuce, scallions, carrots with their greens, yellow and red tomatoes, spinach, dill, and a mint plant.

One of the things I have been enjoying are the plants that we have received.  It allows me to place them into pots and have an herb garden right by my back door near my kitchen.  This way fresh herbs are only a pinch away.  For those of you who many not be familiar with cooking with fresh herbs, there is nothing better!  So if you get the chance to find your favorite herbs in a local market try some fresh herbs instead of jarred dried ones.  The taste is distinctly different and adds a color and freshness to even the simplest of dishes.

My children and I also went strawberry picking at the farm this week while the strawberries are at the peek of sweetness.  We now have enough strawberries that we will be baking  a pie later today as well as making some jam.  Below is the recipe we plan to use for our jam.  It's simple yet very tastey.  I was given this recipe from a dear friend who had brought a jar of this to my home recently and we just couldn't get enough of it.  I believe she adapted it from an Ina Garten recipe many years ago.

Easy  Strawberry Jam


Ingredients:

1. 3 pints of fresh strawberries
2. 3 cups of superfine sugar
3. 2 tablespoons orange-flavored liqueur (we recommend Grand Marnier)
4. 1/2 Granny Smith apple, peeled, cored, and diced small
5. 1/2 cup fresh blue berries.

Directions:

• Place the strawberries into a colander and since them under cold running water.  Drain and hull the strawberries.  Cut the larger berries in half or quarters and leave the small berries whole.  Place the strawberries in a deep, heavy-bottomed pot such as a heavy dutch oven and toss them with the sugar and Grand Marnier.  
• Bring the berry mixture to a boil over medium heat, stirring often.  Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer.  This takes about 25 to 35 minutes.
• Skim and discard any foam that rises to the top.  Allow the mixture to cool to room temperature and then store covered in the refrigerator.  It will keep refrigerated for at least 2 weeks.  To keep the jam longer, pack and seal in canning jars. 

It doesn't seem to least more than 2 weeks in my home, so we haven't canned any  yet.  Perhaps this time if we have enough strawberries we can make a now jar and a canned jar or two for future.

I also wanted to share a recipe for using up the greens at the tops of your carrots.  In past years  I always just threw away the greens at the tops of my carrots because I knew we didn't want to eat those.  I was certain of it.  This year I decided to see if there were any yummy uses for these greens as I know they are filled with nutrients that would be beneficial to my family.   One of the women that I see weekly at the farm shared a recipe with me that I plan to try out this week, and thought that you all might want to try it as well if you have carrot greens to use.  enjoy!


Carrot Green, Parsley, and Hazelnut Pesto for Pasta


Ingredients:

1. 3/4 cup hazelnuts
2. 1/8 cup carrot leaves chopped
3. 1/8 cup parsley chopped
4. 1 clove garlic
5. juice of 1 lemon
6. 1/2 cup extra virgin olive oil
7. 1/2 cup fresh grated parmesan cheese
8. sea salt (to taste)

Directions:

• Toast the nuts at 325 degrees for a few minutes to bring out their nutty flavor.  In a food processor, puree the nuts, carrot leaves, parsley leaves, lemon juice, and garlic.  Pour in cheese, salt, and olive oil.  Start with 1/4 cup olive oil and blend.   Increase the oil if the pas to is too thick.  Do not put the whole 1/2 cup in at once as it might be too much oil.
• Cook your pasta anyway you like it, any type that you enjoy.  Toss with the fresh pesto sauce while the pasta is still hot.  

We will be trying this recipe tonight for dinner along with a spinach and strawberry salad from our vegetables in the box.

Summer Time Drink

I live in an area with a lot of wineries. Many of the wineries here make fruit wines such as cherry, peach and pear because we have so many orchards in the area too.  Recently on a trip to visit our favorite winery - they shared a recipe for Cherry Lemonade Wine.

This past weekend, I made burgers, corn on the cob and served some Cherry Lemonade Wine with it. It was delish! So dangerous though because it almost tastes like just a cherry limeade instead of wine.

I halved this recipe for just the 2 of us. But if you have more than 2 people you will need the full recipe. You will go through even this full recipe - quickly.

Cherry Lemonade Wine

2 bottles of cherry wine
12 oz can of frozen lemonade (the frozen concentrate)


Combine lemonade and cherry wine. Don't add water - you are using the wine in place of the water. Add ice, orange slices or other fruit such as blueberries.  


NOTE:
We liked that the ice kind of watered it a little bit because it cut some of the tartness.  But if you want the full strength of the lemonade then make ice cubes with the mixture before hand and use those in it.

Community Shared Agriculture - Week 3

It's been so wonderful so far and we are only in week 3.  The weather has been fantastic for growing all sorts of delicious greens, tomatoes, sweet onions, herbs, and berries.  We've had just enough rain in NJ that everything is growing nice and easy and early.  It's making for fantastic boxes for this year's CSA.  We were blessed with another jar of honey from the farm this week, along with more berries, asparagus, onions, tomatoes, red and yellow beets, lots of greens (bib, leaf, spinach, escarole, collards, and argugala), along with carrots, and a basil plant.

With all of last week's delicious produce, my family ate some wonderful healthy foods.  I will share some of those yummy recipes with you at the end of this post.  One of the things I enjoy about the CSA is all the helpful tips for saving produce for future use that the farmer shares with the members of the CSA.  This week is no exception.  This week I learned that one of the best ways, besides pickling, to put up beets for future eating is to scrub, steam, or roast the beets.  Peel them, and cut them into uniform pieces, and then freeze them.  I use my foodsaver to freeze my produce as it lasts longer in the freezer that way, but if you don't own a food saver appliance, just be sure to get out as much air from the freezer bag as possible prior to freezing.  Saving your beets this way allows them to be used in later recipes or salads without them going bad or to waste for not using them timely.  It also helps lock in the nutrients of these delicious vegetables.

I hope you are enjoying all of the produce of the current season.  Remember to eat local as often as possible to help lower your carbon footprint.  

Asparagus and Mushroom Salad

• 1 pound asparagus
• 1/2 pound mushrooms, thinly sliced
• 1/4 cup chopped fresh herbs, such as parsley and chives 1 cup arugula
• 2 to 3 tablespoons fresh lemon juice (to taste)
• Salt and freshly ground pepper to taste
• 1 small garlic clove, minced or pureed
• 5 tablespoons extra virgin olive oil
• 1 ounce slivered Parmesan

Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve. 

Tuscan Bean and Wilted Arugula Salad (see side note)

• 3/4 cup dried white kidney beans
• 1 bay leaf
• 3/4 teaspoon salt, divided
• 1/8 teaspoon freshly ground black pepper 5 teaspoons extra virgin olive oil, divided 4 garlic cloves, thinly sliced
• 1 tablespoon fresh lemon juice 6 cups trimmed baby arugula 3/4 cup thinly sliced red onion

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Place beans in a large saucepan. Cover with water to 3 inches above beans; add bay leaf. Bring mixture to a boil. Reduce heat; simmer, uncovered, 1 hour and 15 minutes or until tender. Drain beans; discard bay leaf. Place beans in a large bowl; sprinkle with 1/4 teaspoon salt and pepper. Let stand 5 minutes. Drizzle with 1 teaspoon oil; toss gently to coat.

Heat 4 teaspoons of oil in a small nonstick skillet over medium heat. Add garlic; sauté 45 seconds or just until garlic begins to gently brown. Remove from heat; stir in juice. Place arugula in a large bowl; sprinkle with 1/2 teaspoon salt. Add warm bean mixture, garlic

mixture, and onion; toss gently to combine. 

**note**  my family did not enjoy this recipe.  My children were not fans of argula or the white beans.  I think that if you enjoy this type of green and beans you will definitely enjoy this recipe, but for us this is not a keeper.

Recipe adapted from Cooking Light Magazine

Macerated Strawberries in Honey, Vanilla and Orange Liqueur

• 1 pint strawberries, hulled and sliced 2- 3 T local honey
• 2 T. orange liqueur
• 1⁄2 t. vanilla extract

Mix all of the ingredients together in a bowl. Cover and refrigerate for at least one hour, until a syrup forms. 

**note**  I served this one over freshly baked angel food cake, but it would be equally delicious over frozen ice cream or yogurt, or pound cake.  You also don't need to bake your own, store bought works equally wonderful with this.  You can also serve with some fresh whipped cream for added decadence.

Friday Favorites

Pinterest - If you aren't on Pinterest, well you are missing out on a great place to find tips, tricks, recipes, DIY projects, crafts, fashion, art, and inspiration throughout.  It is where I am finding most of my Friday Favorites now. On the sidebar there is a link to Domestic Servitude's Pinterest boards, please feel free to follow us.

DIY Garden Markers - This is an easy but project that would look nice in any garden or make a nice gift

27 Tips for Simple Entertaining - some good tips. I especially enjoyed the tip about getting people out of the house before the party because I tell you that is when I am the most frenzied and I don't want to take my stress out on others.

Blackberry Sage Cooler -  This is a non-alcoholic drink and it sounds like a heavenly drink to have in the summer.

How to Store Produce - a nice list about which fruits or veggies to refrigerate or keep at room temp