Counting Fog

Well we are experiencing the first fog of the season this morning.  Not a big one....but fog none-the-less.  Folk Lore says that you can count 90 days from a fog and that is when it will snow........unless, of course, it will rain within 3 days.  I don't think we're expecting rain (still hoping) so with that aside it looks like snow on October 31st. 

I guess I have to much time on my hands but I kind of have fun with marking these days on the calendar to see if it comes to pass.  The thickness of the fog also apparently has something to do with the heaviness of the snow.  Heavy thick fog = blizzard, light fog = light snow.  The above picture is one I lifted from the internet because the fog this morning was very light and did not last long enough for me to grab a camera and photograph it.  Not saying much for snow chances for this one. 

Some years it's been pretty acurate, other years.........not so much.





Picture Credits:  Early morning fog along Houston's Braes Bayou uh.edu

What To Do With All That Zucchini

There is a summer delima of what to do with all that zucchini...........It seems even with only one plant I never come up with enough dishes to serve these little (or sometimes big) delights.

Zucchini Tomato Side Dish

• 1 medium zucchini or crookneck, sliced
• 2-3 slices red onion
• 1/8 tsp salt
• 1 tsp olive oil
• 1 medium tomato cut into wedges
• 1 juiced tomato
• 1/8 tsp basil
• 1/8 tsp ground pepper
• Seasonings: hot pepper flakes, etc.
• 1 tbsp cooked bacon
• ½ cup shredded cheddar cheese

In a large skillet sauté the zucchini, onion and salt in oil until veggies are crisp tender. Gently stir in tomato and seasonings. Cook over medium heat for 2 minutes or until heated through. Sprinkle with cheddar cheese and bacon.

Squash, Bacon and Mozzarella Quiche

• 1 pie crust for 9 ½ inch pie plate
• Filling:
• 1 tbsp olive oil
• 2 cups sliced yellow squash
• 2 cups sliced zucchini
• ¼ cup chopped onion
• 1 tbsp chopped basil
• 1 cup milk
• ¾ tsp salt
• ¼ tsp pepper
• 4 slices bacon, cooked and crumbled
• 3 egg whites
• 3 eggs
• ½ cup diced bell pepper
• ¾ cup shredded mozzarella cheese

Prepare pie crust and bake in pie pan at 400º for 15 minutes. Cool. Reduce oven temperature to 350º

To prepare filling, heat a large skillet over medium heat, add oil to pan and swirl to coat. Add squash, zucchini, onion and basil as well as bell pepper. Sauté for 5 minutes or until the veggies are tender. Cool the squash mixture slightly. Combine the milk, salt, pepper, bacon, egg whites and eggs. Whisk together. Arrange the squash mixture evenly over the crust and sprinkle with the mozzarella cheese. Pour the egg mixture over the cheese. Bake at 350º for 45 minutes or until filling is set. Cool for about 15 minutes prior to serving. Serve with sliced tomatoes, cucumbers, and basil leaves that have been drizzled with balsamic vinegar and olive oil. May also be served with sliced fruit that has been layered with yogurt and topped with granola.

French Haricot Vert Green Beans

I grew the really thin French (Haricot) Green Beans this year and really like them.  Harvest was average compared to the hybrid green beans, but you have to remember that this is heirloom.  The flavor was great.  I froze some in small, meal size bags for us.  I will DEFINATELY grow these again next year......maybe exclusively.

Here's a couple of great recipes for serving two people.....go ahead and increase to serve your family:

French Green Beans
1/2 pound French Green Beans (just snap the stem end off)
2 green onions, finely sliced
1 tomato, chopped
2 tablespoons chopped walnuts

Dressing:
1 small clove garlic, crushed
1 tablespoon pure apple cider vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon honey
1/4 cup Extra Virgin Olive Oil

1. Blanch the beans by putting beans into a pan of boiling water and
   cooking for about 3 minutes. Immediately transfer to a bowl
   of ice water, allow the beans to cool. Remove, drain, and place
   in a bowl.
2. Place the beans in a large bowl and add the green onions, tomatoes, and walnuts.
3. In a small bowl whisk all the ingredients for the dressing. Pour over the salad

Haricot Vert - French Green Beans With Garlic and Sliced Almonds

• 1/2 lb French style green beans, rinsed and microwaved for 4 minutes
• 2 garlic cloves, minced
• 2 tablespoons sliced almonds
• 1 tablespoon extra virgin olive oil
• 1/8 cup water or 1/8 cup chicken broth
• coarse sea salt, to season
• pepper ( to season)

In a large pan over medium high heat, heat oil adding almonds and toss till for 1 minute add garlic to lightly brown add beans and water or broth cover for 5 minutes on low heat.  Season with salt and pepper.

French Green Beans with Butter and Herbs

1/2 pound thin green beans (haricot vert), trimmed

2 tablespoons red onion, chopped fine

1 1/2 Tbsp butter

1 Tbsp parsley, chopped fine

1 Tbsp fresh thyme leaves

1 Tbsp tarragon or basil, chopped fine

1 Tbsp chives, chopped fine

Salt and pepper to taste

Lemon wedges

1 Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.
2 Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.
3 Add the green beans and sauté for 2-3 minutes, stirring often.
4 Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.
Serve hot or at room temperature, with lemon wedges.

Cheesy Mashed Potato Bake

I make this and sometimes double it.  I then use a large scoop and put one scoop on waxed paper lined baking sheet and then freeze them.  This is the perfect one person serving size.  I can ten get out whatever we are going to need for supper, thaw in the frig and bake it up.

4 pounds potatoes, peeled and cooked as for mashed potatoes
1/2 cup sour cream
1/2 cup butter
1/2-3/4 cup shredded cheddar Cheese
Salt and pepper to taste.

1.  Be sure you salt your water when you cook your potatoes.  If you cut the potatoes in smaller chunks then cooking time is greatly reduced.

2.  Mash potatoes with butter.  Add onion, Cheese and sour cream.  Stir to combine.

3.  Bake in appropriate size container, at 350 degrees for 30 minutes.  Or, freeze in whatever size container you want, thaw and bake later.

Drying Herbs

We had a post a few weeks back on Freezing Herbs.  Some herbs are great in a 'fresh' state.  Frozen herbs work for this although they will be a bit more whimpy and that really doesn't matter if you are cooking them anyway.

Some herbs, like Oregano, are best in their dry state because........well......Oregano can be somewhat strong.  I just like to keep some of all my herbs dried for when I need them quick.

Today all my dill was going to seed so if I was going to save any, it had to come in.  As you can see I had quite a pile.  I put newspapers down on the table before I started.  The pile was allowed to dry out in the house a bit before I began to make harvesting the dill weed easier.

You can see that I have quite a pile of seeds already for planting next year, using in pickles and other recipes.  The little green pile in the front is the dill weed that I harvested.  Normally I take a stalk, pick off the dill weed and then rub the seed head to release any seeds that don't just drop off, then I'm off to the next stalk. I do not compost these because of seeds that may be lingering, although each spring I normally have dill coming up everywhere like a weed. LOL

Many herbs take well to the low temps in natural drying.  Moisture in the air should be fairly dry or the herbs will mold before they dry this way.  Here I have some spearmint hanging in the house to dry.  While it dries it gives off such a sweet smell.

Many times I'll use my dehydrator to dry my herbs.  I am able to adjust the temps on my dehydrator so I adjust the temp low for herbs so I don't burn them.   Above is some Thyme that I'm drying on sheets.  Dried Thyme will fall through the cracks  of a normal dehydrator tray.  The air in this dehydrator goes up and over the outside of the trays.

On this try I have just a bit of extra sage that I over picked for an order.  Each herb has a different water content so be sure to check each variety often so that you don't over dry and burn your herbs.

Finally, I have some basil in the dehydrator.  Normally I freeze this herb but this time I'm drying a few just in case.


Once dried all herbs are put in an air tight container and stored in a cool, dark and dry place.

"The mission of the Son of man"

For the Son of man is come to seek and to save that which was lost.” Luke 19:10

Suggested Further Reading: Luke 15:1-7



It is strange what unusual places Christ finds some of his people in! I knew one of Christ’s sheep who was found out by his Master while committing robbery. I knew another who was found out by Christ, while he was spiting his old mother by reading the Sunday newspaper and making fun of her. Many have been found by Jesus Christ, even in the midst of sin and vanity. I knew a preacher of the gospel who was converted in a theatre. He was listening to a play, an old-fashioned piece, that ended with a sailor drinking a glass of gin before he was hung, and he said, “Here’s to the prosperity of the British nation, and the salvation of my immortal soul;” and down went the curtain; and down went my friend too, for he ran home with all his might. Those words, “The salvation of my immortal soul,” had struck him to the quick; and he sought the Lord Jesus in his chamber. Many a day he sought him, and at last he found him to his joy and confidence. But for the most part Christ finds his people in his own house; but he finds them often in the worst of tempers, in the most hardened conditions; and he softens their hearts, awakens their consciences, subdues their pride, and takes them to himself; but they would never come to him unless he came to them. Sheep go astray, but they do not come back again by themselves. Ask the shepherd whether his sheep come back, and he will tell you, “No, sir; they will wander, but they never return.” When you find a sheep that ever came back by himself, then you may hope to find a sinner that will come to Christ by himself. No; it must be sovereign grace that must seek the sinner and bring him home.

For meditation: We all like sheep have gone astray; we have all gone our own way (Isaiah 53:6); we have all ended up like sheep without a shepherd (Matthew 9:36). The Lord Jesus Christ is the great shepherd (Hebrews 13:20), the good shepherd (John 10:11,14) and the giving shepherd who gave his life for his sheep (John 10:11) and who gives eternal life to his sheep (John 10:28). Have you been found by him and returned to him (1 Peter 2:25)?

Sermon no. 204365  from sermons preached by Charles  H. Spurgeon on 11 July (1858)

Beets, Beets and More Beets

I harvested some Beets today. Not wanting to do the same old thing with them I decided that they would be best used in some different ways. If you go to my GRANDMA FARMERS GARDEN blog, I've explained the value of beets for your diet.

How to Choose Beets
Beets are in season from June to October,but are available in most stores all year round. Choose firm smooth beets. They should be a beautiful color when you rub a bit of the dirt away.

I Am Having a Love Affair With Condiments
Because of my current love affair with condiments gracing my table I am going to give you a link to how to can and make pickled beets.  These are the 'canned' variety.

Pickled Beets Recipe
Canning Beets

I would be amiss if I didn't give you my fav lacto-fermented variety that I keep in my refrig continually.  This is the very best link I could find and I love working with them this way.  Keep in mind that you need to gather your equipment first before you decided to buy your beets.  Since Beets are a root crop they are on my 'must be organic' list due to the herbicides that are sprayed on the beets to keep them weed free (necessary for commercial farmers as beets won't grow in weeds).  We weed all ours by hand.  I like using my Antique Crock bowl for this kind of thing.  Since you are not fermenting in the bowl small cracks don't matter BUT when you are fermenting in the crocks be sure that there are no chips OR CRACKS in your pickling or fermenting crocks.  You can buy them in antique stores often for less than new.

How to Make Lacto-Fermented Beets



Beet Juice Blends

Don’t like beet juice by itself? Try these recipes for tasty blends. You can blend with other fruits or vegetables for extra nutrition and flavor. This can be important for some people as beets have oxalic acid which can cause kidney stones. Blending with another veggie or fruit will reduce the concentration, or eat a calcium product in addition to your beet juice.

Using a Juicer
Use whole,raw beets. Wash them extremely well or peel the skin first. Cut into size recommended for your juicer.

With Blender
You can also use a blender to make beet juice. Clean and peel the beets. Chop or grate finely. Add the finely grated beets with ¼ cup water or juice to the blender. Blend well. Strain through a cloth to remove large pieces if desired. But remember, this contains fiber and beneficial nutrients, so find a way to add them to your diet.

Beet and Fruit Blend
Blend together 1 beat with leaves, 1 apple and 1 pear.
Beet and Veggie Blend
Blend together 1 beet, 1 carrot, 1 apple, 1 cup green tea, 1 orange, and ½ inch fresh peeled ginger root.
Tropical Blend
Blend together 1 beet, 1 cup pineapple, and ½ cup papaya

Drink Your Juice Blend immediately to utilize the nutrients before they are lost. If you want to make enough for several days,freeze in individual portions. Thaw overnight in the refrigerator for a refreshing beverage for breakfast.

Beet Kvass
Beet Kvass is a Ukranian drink that no household was ever without. Here’s how to make up 2 quarts of the traditional tonic:

3 beets,peeled and chopped*
¼ cup whey
1 tablespoon sea salt
Filtered water

Put the beets, whey and sea salt in a 2 quart glass jar or container and fill with filtered water. Stir and cap. Let it set on the counter at room temperature for 2 days,then transfer to the refrigerator.
Drink a 4 ounce glass in the mornings and evenings for a regenerating tonic. You can also use beet kvass in place of vinegar in your salad dressing recipes or add it to soups.

*Note: Don’t use grated beets because they will ferment too rapidly. You will have alcohol content instead of the valuable lactic acid that is noted for its medicinal qualities.

Sweet Potato and Beet Chips with Garlic Rosemary Salt

2 Sweet Potatoes
2 large beets
1 clove garlic, minced
1 teaspoon finely minced fresh rosemary leaves
2 tablespoons salt
10 cups coconut oil

1. Wash the vegetables and dry very well. Set aside
2. In a small bowl combine the garlic, rosemary and salt. Set aside.
3. Warm the oil in a large pot over high heat to 350 degrees (use a deep-fry thermometer)
4. Trim 1-inch off the end of each sweet potato. Using the V-slicer or Mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets. Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick
5. When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2-3 minutes. Using a mesh sieve or slotted spoon remove the ships to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, Rosemary and salt mixture. Continue with the remaining sweet potatoes.
6. Transfer to a serving plate.
7. Fry 1/4 of the beets. Let fry until curled at the edges and most of the bubbling has subsided, about 3-4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture. Continue with the remaining beets. Let cool and transfer to a serving plate.

Ukrainian Red Borscht Soup Serves 4

8 ounces pork sausage
1 very large beet, peeled and shredded
1 large carrot, peeled and shredded
1 large baking potato, peeled and cubed
1 1/4 teaspoon coconut oil
1/3 cup chopped onion
2 ounces tomato paste
1/4 cup water
1/4 medium head cabbage, cored and shredded
1/2 cup diced tomato
1 large clove garlic, minced
salt and pepper to taste
1/2 teaspoon white sugar
1 tablespoon sour cream for each serving (topping)

1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
2. Fill a pot halfway with water and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage and tomatoes.
3. Heat the oil in a skillet over medium heat. Add the onion, cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
4. Ladle into serving bowls, garnish with sour cream and fresh parsley.