A Little Under the Weather

I’ve been battling a cold since last week, so I’m feeling a little under the weather. I’m actually getting better, thanks to herbal/homeopathic treatments. I really like Chestal Honey Cough Syrup 8.45 fl oz Liquidno weird colors or ingredients, it’s all homeopathic and the #1 ingredient is honey! If you’re concerned about taking OTC medications this is a great non-toxic alternative! I always get a killer cough after I’ve been sick and I used to have a prescription cough syrup, not any more. This all-natural syrup works for me, I can’t say enough about it!

I made myself a big pot of chicken soup with a chicken from the local farm, farmer’s market onions, homegrown celery and lots of homegrown garlic and hot peppers. It’s soothing and really helped break up my congestion.

I haven’t been able to do any canning in the evenings so I’ve been reading. As a result my library book pile is slowly dwindling, but the fruits & veggies are piling up on the table just waiting for their trip into the canner. While reading, I’ve been drinking lots of Throat Coat teawith honey. It is the perfect tea when you’ve got that raw scratchy feeling in your throat from coughing, I can’t recommend this tea enough!

As a result of my illness, I will have some great book reviews for you guys in the coming weeks. You will love some of these books I’ve been reading.

What remedies do you use to fight a cold/flu?

NOTE: I was not paid to tell you about these products, I’m the kind of person that tells people about products I love and I always appreciate it when people do the same for me so I don’t have to try different ones to find one I like.

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Some Rain, Finally

Yesterday we finally got some much needed rain. It’s been dry here all summer, particularly the last couple weeks. It’s so dry the native weeds are wilting and dying, which I don’t think I’ve ever seen happen.

I had to break down and drag out my sprinkler last week to water the flowerbeds and veggies beds. We didn’t get much rain, but it was some and I’m happy with the little we got, and I got a decent amount in the rain barrels to help cover the next dry spell.

How’s the weather in your neck of the woods?

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Brussels Sprouts

I found these little lovelies at the farmer’s market. I’ve always heard that they’re not a bitter after the first frost, which is still a while a few weeks off here in Ohio. They were tiny and looked like they’d pair perfectly with some bacon I had in the fridge, so I snapped up 2 pints of them.

I steamed them for a few minutes, then sauteed them with some diced bacon, along with a few shallots and some garlic. They were fantastic! I have to admit, I wasn’t a brussels sprouts fan a few years ago, I didn’t like them at all. I think the problem was that I had never had fresh brussels sprouts. Like many vegetables they’re much better fresh from the garden!

What’s your favorite way to enjoy brussels sprouts, or is it not at all?

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Sweet Autumn Clematis

I have a Sweet Autumn Clematis vine on the fence by our driveway. Every September, I’m amazed when it blooms. It’s a beautiful vine, very vigorous. It covers a good part of the fence and grows almost to the top of the dogwood tree nearby.

I noticed this year that the bees LOVE it as well.


One reason I like this clematis is because it blooms when a lot of other things are fading. It’s a crisp white & green among all the brown in the garden!

What’s blooming in your garden right now? Any great fall blooming plants you’d recommend?

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Fire Roasted Red Peppers

I’ve been reading all kinds of books about canning (as you can see by the “What I’m Reading” section to the right). While reading through, Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal FoodsI found a recipe for roasted red peppers. Instead of roasting the peppers in the oven, I decided to roast them over a fire out back.

There’s just something wonderful about roasting peppers and tomatoes over a fire. It gives them a wonderful smoky flavor that you just can’t beat.

I roasted some jalapeños and some red peppers, both regular red peppers and red pimento peppers. Last year I froze my fire-roasted poblano peppers and we enjoyed them chili and on pizza all winter long.

This year I decided to can them following the recipe from Well-Preserved. One piece of advice if you decide to do this, make sure you allow at least 1 inch of headspace, that she advised in the book isn’t enough. And make sure you only fill the jar 3/4 of the way with peppers, she says “the peppers expand a bit during processing”, but that’s a bit of an understatement, they expand quite a bit!

ROASTED RED PEPPERS
from Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods
4 pounds red peppers (8-10 medium peppers)
1 cup bottled lemon juice (I used organic)
2 cups white wine vinegar (I used organic)
1 cup olive oil
2 medium garlic cloves, sliced (I used small whole homegrown cloves)
1.5 teaspoons salt (I use Real Salt)

Roast peppers in oven or over fire (to roast in oven, place peppers on baking sheet on rack about 7 inches from broiler in oven). Broil peppers, turning them often with tongs so that they blister all over. Let peppers stand in bowl with cover until cool enough to handle. Remove the charred skin, cut in half and remove core, stem and seeds.

Combine lemon juice, vinegar, olive oil, garlic and salt in saucepan and heat just to boiling over medium heat.

Have ready 3 scalded pint jars and their bands (to scald dip in boiling water). Simmer lids in small pan of hot water to soften rubber.

Pack peppers into the jars and pour the marinade over them (only fill jars 3/4 of the way full with peppers). Using a butter knife, pop any air bubbled in the jars. See that the garlic is evenly distributed. Be sure to leave 1/2 to 3/4 inch of headspace (I would recommend 3/4), or the seal might fail. Wipe the rims, put on lids, and screw on bands.

Process the peppers in a waterbath canner for 15 minutes. Turn off the heat and allow the jars to sit in the water for 5 minutes, then remove to a towel lined counter or cooling rack. Allow to cool, check seals and store in a cool try place for up to 1 year.

I haven’t cracked open a jar of these yet, I’m letting them marinade for a few weeks before I do. I think they sound delicious for sure. I’m considering doing the same thing with eggplant as well.

Any delicious recommendations for how to use roasted red peppers?

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