Green and Red peppers
Rosemary and Thyme
Lots more goodies from the farm!
The applesauce and butter are all that are left from last fall . The apple pie filling was gone quickly.
I don't have any pictures but I will share my rotisserie chicken recipe:
1 whole chicken, insides removed
Rosemary, Thyme, Sage - fresh is best
Butter and coconut oil
Combine herbs and butter, set aside. Run hands under the skin to loosen from meat. Spread butter mix under skin. Rub outside of chicken with coconut oil, salt and pepper to taste. Arrange chicken on spit and cook 1.5 to 2 hours depending on size.
This can be used to roast the chicken also, just add 1 onion, quartered, 3-4 cloves garlic and 1 lemon, halved to the inside of the chicken and roast as normal.
Don't forget to save the carcass for making stock!
This recipe is so easy, I think it took me 3 minutes to get it into the oven and all you need is a bowl and whisk.
Egg Custard Pie
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 cups Sugar
2 tbsp Flour
1 cup Whole milk
2 tsp Vanilla extract
9 in Pie crust, unbaked
Whisk butter and sugar together, add flour and whisk until smooth. Stir in milk and vanilla. Pour into pie crust. Bake on a cookie sheet (please save your oven) at 375 for 50 minutes. If the top starts to brown to much tent with foil, being careful not to let the foil touch the pie. Remove from oven and let cool 1 hour. Can be served warm (if you are impatient like me) or chilled overnight in the fridge.
Please practice patience and let it chill, it is much better chilled (but still delicious warm if God is still helping you in the patience department).
16 pints of dill pickles. That only took 10 pounds so I still have 3 and will probably make some relish out of those. I have plans for the next haul also - bread and butter pickles and sweet pickles.
Chris helped me out with this batch -handing me jars and screwing on lids. He has decided that canning is too much work - we will see what he thinks when we break open the first jar in about 4 weeks.