Slow-Cooker Baked Apples

This is how it all started... 3 chopped apples, 4 tbsp butter, 1/2 cup oatmeal, 1/2 cup sugar, 2 tbsp vanilla extract and some sprinkles of cinnamon and sugar all set on low in my crock-pot early this afternoon.  Now....

My house smells heavenly, and after dinner this will be topped with caramel praline ice cream.  My children are drooling as we speak...


In other news, we FINALLY got the snow we've been missing for over a month! Yesterday started out with an ice storm which turned into a huge snowstorm, and finally the world is white again!  The kids are loving it, and even the geese seem to enjoy it a bit.  I thought they might sleep in the coop for once, but they seemed quite content to sleep outside in their usual spot!

What have you been missing?

Have you joined us on facebook yet?  I keep the blog posts here, but there's a lot more chatter and pictures at https://www.facebook.com/woodside.gardens... come say hello!

It started as a greenhouse...

It started as a greenhouse that turned into a garden shed... but this year I have found a new, permanent use for the structure...

Moving the building to its new location, closer to the house...

Adding the new floor...

 Cutting the access door...

Framed in to protect from sharp metal edges... (the access ramp is temporary, we'll build a better one shortly!)

And Herdie and Gerdie have a new home!!!

The Geese have FINALLY moved in!  I'm ridiculously excited!  If you follow Woodside Gardens on facebook, you've seen me gushing about these critters all winter.  Herdie and Gerdie are a 1 year old mated pair of Toulouse Geese.  I fell in love with them as soon as I saw them, and I've been waiting for the snow to melt for MONTHS so that I could set up a proper shed and run for them.  The geese are beautiful and very friendly (toward me, not everyone...), but the best part is this...

Breakfast!

It's mating season in the goose world, and although she won't lay all year long, Gerdie is giving me one of these every 2 days right now!  Her eggs average 160 grams (she won't be fully mature until next spring at 2 years old) which is approximately the size of 3 chicken eggs!  Scrambled goose eggs with a little sea salt and dill make the best breakfast ever!  I have saved all her egg shells, by drilling a small hole at each end and blowing the egg out, and they will be used for some craft projects in the future.

I love this basket of egg shells sitting in my kitchen window!

Do you have geese or other poultry?  Come on over to the facebook page and talk about it!

Mmmmm Dinner...

On the menu tonight...

Vegetable Beef Soup & Fresh Baked Dinner Rolls

All from scratch, all organic, all delicious!!!

We eat good around here...

Fall Vegetables...

I just finished harvesting the last of the carrots from the garden. I got almost 10 pounds this year, and it really didn't take up that much space in the raised beds! I roasted a chicken the other night, and now I have leftover chicken, onions and fresh carrots simmering for chicken and dumplings tonight.

Homemade chicken stock smells AMAZING!!

I also have the carcass boiling away with the leftover onions and brussels sprouts from the first dinner, as well as the stems from the herbs I cut from the herb garden and added to the chicken and dumplings. This stock will go into the freezer to cook with later. I love that I can get 3 good meals (that serve 4 people!) from just 1 chicken and some veggies from the garden!

I also bought my first pumpkin of the season last weekend! I love pumpkin, and I hope that someday soon it will grow in my own garden, but for now I was just happy to see it on the grocery store shelf! There are so many ways to cook it, and the flavor is adaptable to most any dish or seasoning. This one will be roasted and pureed, most likely, and eaten with just a touch of salt and pepper.

Do you have a favorite fall vegetable that you look forward to all summer?

From Scratch Chicken Noodle Soup!

My husband has been feeling under the weather for a few days now. He is always asking for chicken noodle soup with homemade noodles. I had never made noodles before, so yesterday, I decided that I would learn!

Basic Homemade Noodles:

2 cups flour
1 tsp dried herbs (such as basil, sage, or rosemary) crushed *optional*
1/2 tsp salt 
2 eggs, beaten
1/3 cup water
1 tsp olive oil
1/3 cup flour


Stir together flour, herbs, and salt. 
In a separate bowl, combine eggs, water and oil. 
Add to flour mixture and stir to combine. 
Sprinkle remaining 1/3 cup flour onto clean kneading surface. 
Turn dough onto floured surface and knead until smooth and elastic (about 10 minutes). 
Cover and let the dough rest for 10 minutes. 
Divide dough into four equal portions. 
Using a rolling pin or pasta roller, roll each portion into a 12 inch square, about 1/16 inch thick. 
Let stand, uncovered, 20 minutes. 
Cut as desired. 

You can dry it to cook later, or make it right away! Boil for 10 minutes or so, and you're good to go!

 Hanging my first ever homemade noodles! Why have I never done this before?

The soup was a hit, especially with the 3 year old, and we'll be eating the leftovers for dinner again tonight! It was made with carrots from the garden, and the chicken stock was some that I had made previously and stored in the freezer. Honestly, the noodles were so simple to make that I don't see myself buying them any more! Home cooked may take a bit longer, but what a great feeling to share this wonderful meal with my family, knowing that there are no chemicals or preservatives anywhere in the meal!

Making Home-Made Bread...

Most of you have probably noticed that the cost of groceries is starting to get out of control. Prices are always high in Alaska, so this just compounds the problem. Bread is one of the things that is most noticeable to me right now. A good loaf of bread, even the grocery store brand, is running between $5 - $8, and its bound to go up more. I have written in the past about my favorite bread book, but I think its worth sharing again. I am not paid in any way for this post, and the authors of the book have never contacted me.

First off... this is THE book.



(I'd be willing to bet that your local bookstore or library will have a copy as well!)

I bought this book a couple of years ago, and have not made any other bread since then. It has a ton of recipes, and its fantastic because I can make a rustic bread loaf, pita bread, even awesome sweet rolls... all from the same batch of dough!

 The bread from last nights dinner...

Breadsticks to go with some homemade bean soup tonight...

My son has recently discovered a love of clam chowder, so I'm going to teach him how to make it, and some bread bowls to go with it!

Do you have a no fail bread recipe that you use?

Because Pictures Speak So Much Louder Than Words...

I hate to even say it, but my garden is starting to wind down for the year. We have been enjoying fresh turnips all summer long, and they are wonderful, but I was looking to try something new with them. I had a few dozen still in the ground, so this morning the kids and I headed out to the garden for one final turnip harvest. We ate a bunch of them raw, and then I set about finding a good canning recipe for the rest. Below are photos of my newest creation... pickled turnips! It doesn't sound appetizing, but it is absolutely amazing!

Roasting Garlic...

Growing garlic is something I have long wanted to do, but have yet to attempt. I put garlic in almost everything I cook, which means it is a crop that I need to be growing.

I absolutely LOVE the smell of fresh-roasted garlic cloves, so today I brought out my trusty clay garlic roaster and put it to good use.

I bought this lovely thing at a local thrift store a few years ago for a whopping $2.00.

Roasting garlic in a clay roaster is super easy...

1)  Submerge the base and lid of the clay roaster in water for 15 to 20 minutes before use.

2)  Trim the tops off of the garlic heads to expose the tips. (Leave the peel on the garlic.)

3)  Place the garlic heads into the roaster and drizzle lightly with olive oil.

4)  Set the lid on top of the roaster and place in a COLD oven.

5)  Set the oven to 350 F and leave the roaster in the oven for an hour to an hour and a half, until the heads feel soft and smell fragrant.

You can use this roasted garlic in just about anything you cook. Just break off a clove or two and squeeze the roasted garlic out of the peel. Store any unused garlic in a air-tight container in the refrigerator for up to 3 days.

Remember to use nothing but boiling water to clean the clay roaster, as it will soak up any chemical cleaning agents you might use.

Here's the finished product...

I can almost smell the garlic just by looking at this picture!

Do you make your own roasted garlic? Do you have a different method of doing it?

Seriously, fresh baked bread is the easiest thing EVER...

This beautiful thing just came out of my oven. Thanks to my KitchenAid Mixer and the worlds best bread book (Artisan Bread in 5 Minutes a Day), this loaf of deliciousness took me a total of about 5 minutes of effort, just like the title of the book claims! I don't eat a lot of bread, honestly, but when I make something like steak and potato soup for dinner, like I did tonight, a loaf of crusty bread is a prerequisite! (I'd like to note here that I am not being paid in any way for this post, and have never been contacted by anyone regarding this book... I just love it!!) Fresh bread can be such a treat, and its great to find a recipe that works easily and consistently.

I have a lot of recipes that I rotate throughout the year, depending on what the weather is like and what is producing in the garden. Spring and Summer are always full of fresh salads and lots of raw vegetables, whereas Fall brings lots of soups and hearty breads, roasted veggies and lots of baked squash. All of these recipes are centered around fresh, wholesome foods, so I really can't make many of them year round, and it works well for us because we never get tired of them this way!

Do you rotate your recipes seasonally, or do you eat the same way year round?

It doesn't get much better than this...

These are the ingredients from last nights dinner:

Coho (Silver) Salmon I pulled straight from the ocean 2 days prior,
Turnip, Broccoli, Garden Peas, Radishes and Summer Squash, all fresh from my garden, mixed with a little olive oil and herbs from the herb garden.

I grilled the whole thing, and served it with some Basmati Rice.

My son thinks I'm the best cook in the whole world!

Snow on the horizon...

Looking out my window this morning, I can't help but notice the snow that is slowly creeping its way down the mountains.  Although the last few days of rain and cloud cover have produced some warmer fall temperatures, there is no denying that winter is knocking at the front door.  Its time to finish up the garden, clean up the yard, and make any repairs to the house that have been pushed to the back burner.  Its the time for baked squash, yummy fall soups, and the family favorite around here, pot roast with roasted root vegetables.

I have mostly stopped eating red meat, as I find that it sits in my stomach like a rock for far too long, but I'm not going to deny the rest of my family the option.  I just make myself something different on the days I make roast for the rest of my family.  Do you make more than one meal at night, to satisfy the different tastes at the dinner table?

You know its fall when...

The pumpkins have arrived at the grocery store!  I got so excited when I walked into the produce section today, and of course I had to take one home!  Tonight's dinner is featuring roasted pumpkin, eggplant and brussels sprouts.  This stuff is so good I can't begin to describe it here.  The sweetness of the pumpkin goes so beautifully with the eggplant, and roasted brussels sprouts will complement almost anything!  I LOVE fall time!

Basic Quiche Recipe

Quiche with Broccoli, Onions, Squash and Squash Blossoms

I love this recipe because it is so versatile, and very easy.  You can use your favorite crust recipe, or just buy the frozen ones at your local grocery store.  The vegetables are completely interchangeable, just use whatever you have on hand... I promise it will be delicious!




Ingredients

1 pie crust
2 cups mixed diced vegetables
1 tbsp olive oil
2 eggs
3/4 cup milk
1/3 cup shredded cheese

Preheat oven to 400 F, with oven rack in center.

Saute vegetables and olive oil until cooked but not too soft.

Spread cooked vegetables evenly into bottom of pie crust.

Whisk eggs and milk until combined.

*very important secret step!!!
Open oven, pull oven rack partially out, and place pie crust with vegetables on the rack.  Pour egg/milk mixture into crust. (This keeps the filling from spilling between the counter and the oven rack!  Pretty smart, eh?)

Sprinkle shredded cheese evenly over surface of quiche.

Add squash blossoms decoratively to the top, if using.

Bake for 35 - 45 minutes
(*be sure to keep an eye on the crust for browning)

Quiche is done when an inserted knife comes out clean, or just moist.

Let cool for about 5 minutes, then serve and enjoy.  (Its delicious cold too!)

Thanks for the inspiration!

My friend Faith over at 98% Organic In Alaska inspired my breakfast this morning...

Garden Quiche

(Onions, Broccoli, Yellow Crookneck Squash and Squash Blossoms, all from the garden)

I have been looking for a way to use the squash blossoms for a while now, since I usually just hear of them stuffed and fried, which didn't seem quite so appetizing to me.  They have a nice, delicate flavor, which went well with the sharp cheddar I used.  Thanks Faith!

Rhubarb/Red Currant Preserves

Yum.

Turnips!

The turnip greens have been tasty all season, but I've really been waiting for the roots to bulb out.  Roasted turnips are soooo yummy!

A dinner worth writing (ok, bragging) about...

First off, I just had to share this picture with you!  Playing in the rain!

Tonight's dinner just had to be shared!  

We start with the halibut, caught on my Dad's boat last week out of Seward.  This picture is of my Father-in-Law, who should be very proud of himself!

Here it is again, just thawed.

Turnip greens, Spinach and Kale, from the garden.

The halibut is seasoned with olive oil, lemon and curry powder, dried onion, and fresh green onion from the garden.

A nice cup of tea while I cooked, flavored with milk from the local dairy, and local honey I bought at the farmers market.

Sauteed the greens with some olive oil and minced garlic.

Halibut is baked until just flaky.

The finished product, and it was SO yummy!  The boy kept stealing the greens off my plate!

How's that for a sustainable, local, completely chemical-free dinner?!

In other news, I changed the front path from the driveway to the deck.  I had a flower box up against the wall before:

I moved the flower box and the bench that was on the deck:

I like the feeling of sitting in a little garden that you get now when you sit on the bench.  It also freed up a little room on the deck.  What do you think?

"Tomato - A Fresh-from-the-Vine Cookbook"

I just want to say that I LOVE this cookbook!  I have quite a collection of cookbooks, mostly vegetarian ones, and this one takes the cake!  There are over 150 tomato recipes and they all look delicious!  I just wanted to share with you all because the tomatoes are going to be in full swing soon.  Check this book out!

Homemade Zwieback Toast

I found the following recipe quite a while ago, and just now decided to try it as Lily has recently cut her first tooth...



Zwieback Toast

1 package active dried yeast
1/2 cup milk
1/4 cup sugar
1/4 butter
pinch salt
1/4 tsp cinnamon
1/4 tsp nutmeg
3 eggs (unbeaten)
2 cups flour

Gently warm the milk until tepid and add the yeast. Set aside for 5 mins, to allow the yeast to activate.
Melt the butter and add to the mixture, along with the sugar, cinnamon, nutmeg and eggs. Stir until thoroughly combined.
Add enough of the flour to form a dough, then knead well until the dough is smooth - you may need to add extra flour as you knead.
Set the dough aside and leave it to rise.
Once it has doubled in size (around 1hr later), divide it into 2 equal pieces and form into "rolls".
Place on an ungreased baking/cookie sheet and allow to rise again (around 30 mins).
Bake for 20 mins at 400 deg F, then cool.
Lower the oven temperature to 200 deg F, and slice the rolls into 1/2" slices.
Return to the oven and bake for a further 15-60 mins, until the zwieback toast is dry and hard.

Lily absolutely loves these, and they are just a hint sweet, without being a desert type bread.  I will definitely make them again!  (Boss loves them too, and hovers very close to Lily, hoping to get the dropped crumbs!)  They melt just enough that she doesn't choke on them, but they don't fall apart while she is trying to eat them.

One more thing I don't have to buy pre-packaged from the grocery store!!!