1/2 cup milk
1 tablespoon pumpkin purée
1/4 teaspoon pumpkin pie spice
2 teaspoon vanilla extract
1-2 shots espresso
Combine milk, pumpkin, and spices. Heat in sauce pan for 4 to 5 minutes without boiling and then use a steam or handheld frother. Prepare espresso and pour over milk mixture.
Farm day was arm day! My farmer left instructions to hoe around all these cute little transplants in one of the hoop houses. I had time to do some extra weeding and cleanup the packing shed as well. It was only 41 when I got there in the morning, but I was in short sleeves by the time I was done.
This week I worked on preserving more tomatoes. I used the Fresh Vegetable Salsa recipe from the Ball Complete Book of Home Preserving. Nearly everything I’ve canned has come from this book. If you don’t have it, you should! I actually just gifted a copy to my parents now that they are canning at home. The tomatoes, hot and green peppers, and onions were all fresh from my garden.
My mother made this one with their homegrown tomatoes when I visited this weekend, and it turned out fabulously! She served it with a salad and sourdough bread.
1/2 onion, chopped
2 TBSP butter
5 oz mushrooms, chopped
2 cloves garlic, minced
1 (6.4 oz) can tuna
3 cups fresh bread (sourdough or french), chopped
1.5 cup shredded mozzarella
2 TBSP EVOO
Saute onion in butter. When softened add mushrooms and cook until tender. Add garlic and cook one more minute. Move to a mixing bowl and add tuna breadcrumbs and half of cheese. Half tomatoes and scoop out innards to form bowls. Fill with tuna mixture, drizzle with oil, and top with remaining mozzarella. Bake for 12 minutes at 350. Turn on broiler just until tops are lightly browned.
Many of you know that I’m currently working Saturday mornings at my CSA as a workershare…meaning my pay is a share of vegetables. This is my third year doing one, and I’ve learned quite a bit, been paid in tons of organic produce, had lots of fun, and gotten plenty of exercise.
Today is my first week at the farm again after throwing out my back on the 5th, so I was moving slower and more carefully than usual. I cleaned up the packing house and since no instructions were left for me I got started suckering and trellising tomatoes. This is one of the few chores that doesn’t require a lot of bending over, since the tomatoes are ridiculously tall this time of year. We’re going through a cool spell so it was an unusually chilly 45 degrees when I woke up this morning and I had to dig out my fleece!
This was the first post I made when I became Nourished Homestead. So it seems fitting that it’s the first recipe to be posted on my shiny new domain as well. It’s still one of my favorites.
2 pounds potatoes, peeled and quartered
4 cups bone broth
8 ounces bacon
1/2 cup cream
2 tsp sea salt
1/2 tsp pepper
4 oz shredded cheddar, divided
1/2 cup sour cream
1/4 cup chopped green onion
Add potatoes and broth to a pot and boil until tender. Meanwhile, pan fry bacon and dice. Turn off heat to potatoes and add cream, salt, pepper, and half of cheese, half of bacon. Blend with Vitamix or immersion blender. Serve topped with remaining cheese and bacon, sour cream, and optional green onion. Makes 4 servings.