Tag Archives: onions

Kielbasa Cabbage Dish

Kielbasa & Cabbage, food for the soul!

We had summer in May and June has been on the chilly side a few times and cool weather brings out the country cooking in me!  I had a head of cabbage in the fridge that needed to be used so I pulled out my wok and set to work.

I bought two packages of polska kielbasa and sliced it in large chunks.

Then I sliced up the cabbage along with a sweet onion.

I dropped the sausage in my heated wok over medium heat and with a couple tablespoons of olive oil and cooked it through. I took the sausage out after it was fully cooked and heated through.

I stirred the cabbage and onions into the leftover drippings of the sausage, sprinkle with some salt and pepper and cooked until translucent, stirring with a wooden spoon until done to suit me.

Kielbasa & Cabbage, food for the soul!  I baked some cornbread and we had a meal for two nights!!!  Great meal to take the chill out of your bones!

Garden Season Ends With Success

I’ve not had a lot of time to write posts this summer because I’ve been doing this:

Fresh tomatoes

Apples from July through October unless the weather changes drastically!

In years past I’ve not had much luck with green peppers but this year I’ve frozen 30 packs of peppers in small dices, strips and large chunks. They are like onions in our kitchen, we use them in everything!

Yellow onions grew and grew. We got a sack full of them and have them hanging in the smoke house until the weather starts to freeze. At that point I bring them in my laundry room (cool spot) to use all winter.

One crop failed miserably this summer and we’ve never had this happen before. We got one egg basket of white potatoes. Thankfully I canned all of those from last year so we won’t have to buy many!

We had some type of bug that bores through the roots of cucumbers and squash. Our cucumbers were used mainly for fresh eating and in salads this summer. I had plenty of pickles left over last summer and with the help of two very special friends we got18 pints of pickle relish and then they were gone.

Fresh peaches and first crop from our young trees. I canned 21 quarts!

The squash faired better than our cucumbers and I froze 12 packs of sliced put in the freezer. We ate fresh squash all summer.

Fresh raspberries gave us 12 quart bags full and the blackberry crop was non-existent due to the weather again.

Dicing green and banana peppers

Canned cabbage

Squirrel season came in two weeks ago and I’ve froze over 12 bags so far. We love squirrel and rabbit meat!

I froze over 40 bags of fresh corn and everyone that we’ve shared it with says it’s the sweetest corn they’ve ever eaten.

Green pepper strips

I’ve tried just about every apple in our orchards in the last two months to find the best for apple pies and fried pies but all of them are great for fresh applesauce every meal!!

While I was canning tomatoes I was also canning cabbage and freezing it. I canned 14 quarts and froze 24 quarts. We’ll use both in vegetable soup and cabbage is a great favorite side dish at our house with pinto beans, fried potatoes and cornbread!!

Our tomatoe crop wasn’t the best because of the rains coming in when they were ripening. They split, cracked and had hard black spots on the outside. I did manage to can 18 quarts of tomato juice. This winter when it’s cold outside I’ll make pizza sauce and spaghetti sauce from what we preserved this summer.

We raised some of the sweetest cantaloupes I’ve ever tasted this year and their my favorite of all the melons.

This wooden crate is full of all types of apples we have on the farm. They’re all somewhat tart and we will buy sweet apples from a nearby orchard to make our cider in the coming weeks.
We didn’t grow a lot of watermelons this year but got good return on the seed we planted.

The crate is filled to the brim with cider apples from our orchards. We think it holds about 15 bushel of apples.

 

 

 

 

 

 

 

 

Of course we also had green beans this year but I didn’t can very many because we had a lot left over so about four canners (28 quarts) was enough to fill up the shelves.

You will never starve as long as there’s green beans on hand!!!

Left-hand side of the cellar shelves are overflowing!

Right-hand side of the cellar is catching the overflow! I normally store all of the empty jars on that side.

 

 

 

 

 

 

 

Then to sum it all up we have these:

Canned white and yellow peaches

Frozen broccoli

Frozen corn off the cob

Yellow summer squash

New white potatoes-This was the most we got from the first plants!!

Onions drying for winter use.

Wonderful pickle relish that we use in pinto beans, on hotdogs, and in tuna or chicken salad. Hubby loves it on peanut butter sandwiches!!!

Our favorite pizza sauce of which I only made a few half pints and one pint. I’ll make more throughout the winter.

Two crates of sweet potatoes. One of the potatoes was the size of a football. We’ll have several meals from that monster!

Gorgeous canned peaches, I can’t wait to open the first jar!

 

What a garden shouldn’t look like

I love to work in the garden early in the morning or late in the evening after the sun has gone behind the mountain.  Hubby does most of the gardening in the last three years and I’ve help do the harvesting and putting away for winter stores.  This year doesn’t seem to be much of a gardening year.  I noted in an earlier post that we had gotten unusual amounts of rain for our area and cooler temps and that we hadn’t been able to get our hay harvest complete.  Well, we haven’t had much luck gardening either.  This is what a garden is NOT supposed to look like.

Anybody see any beans in this mess?

Anybody see any beans in this mess?  Weeds will grow with plenty of rain and no sunshine!

Corn that should be four or five feet tall is bearly a foot tall.

Corn that should be four or five feet tall is barely  a foot tall.

Eggplant is beautiful but the weeds are starting to choke them out.

Eggplant is beautiful but the weeds are starting to choke them out.

Easy to find the mole beans!

Easy to find the mole beans!

Hubby decided it will be best to salvage the onions and potatoes.  We started pulling onions because some are rotting in the ground.  He pulled one row and I laid them out to dry and we’ll pray they dry good and keep over the winter.

This is the best onion crop we've had in a long time.

This is the best onion crop we’ve had in a long time.

These all came from one row in the garden and most of them are white onions.

These all came from one row in the garden and most of them are white onions.

Most of them are nice 3-4 inch heads.

Most of them are nice 3-4 inch heads.

The end of the row had a few red onions.  The other row we haven't pulled is yellow and red onions.

The end of the row had a few red onions. The other row we haven’t pulled is yellow and red onions.

Hubby dug a two hills of potatoes to check on their growth and to make sure they weren’t rotting too.  They’re  much nicer than last years crop and they’re Yukon Gold potatoes.

New potatoes from the garden.

New potatoes from the garden.

We’re not terribly concerned about our lack of a garden this year though we love to be fixing fresh vegies straight out of the garden but we have so much canned goods in the cellar from last year that is still so good.    We definitely won’t go hungry this winter.

What to do with all those tomatoes

Plum tomatoes

We seem to have an abundance of plum tomatoes this year and I’m trying to find new canning/freezing recipes for them.  On Friday I picked about 20# of the little critters and cleaned them up.

I pulled out an old recipe I had used when the kids were little and made 10 pints of spaghetti sauce.  The recipe ingredients were tomatoes (of course) which had been cooked and run through a sieve.  When I cooked them I didn’t use any extra water because I wanted the tomato juice and pulp only.  To the pulp I added sugar, salt, oregano, basil, garlic, onions, green peppers, and red wine vinegar.  I can’t tell you the exact amounts because I played with the ingredients until hubby liked the taste and consistency.  I started with 1 cup sugar, 1/4 cup salt, oregano, and basil (remember this is 20 pounds of tomatoes).

Cooking it down!

I used four medium onions, four green peppers, four cloves of garlic (minced) and 1/2 cup of red wine vinegar.  This smelled heavenly while cooking down but the taste was a little sour and bland so I added more of the first four ingredients until we thought it was perfect.  I cooked it down some more until it was pourable but a thicker consistency than tomato juice.  I poured it in the jars, put the lids on to seal and processed them in my pressure canner for twenty minutes.  They’re beautiful, don’t you think!!

Spaghetti sauce

10 pints of beautiful spaghetti sauce

Next batch will be canned as barbecue sauce.

Busy weekend!

I don’t waste any time on my weekends off and this past weekend was no exception. The garden is very bountiful and I snapped a five gallon bucket and half of another on Saturday afternoon. We canned 21 quarts of beans from that batch, froze 13 packs of yellow squash and froze six packs of shredded zucchini. I made a loaf of zucchini bread on Saturday and hubby loves it. We’ve only got about two slices left so I’ll make some more this week. I’ll probably bake 6 – 8 more loaves and put them in the freezer for the winter.

Zucchini and zucchini bread fresh from the oven

Fresh vegies ready to store

We froze five packs of freezer slaw last night and we’re going to open a pack on Saturday and see how it is. If we like it we’re going to make more. The head of cabbage he got out of the garden yesterday weighed 15 lbs and 2 ozs.

He dug a few potatoes last Thursday and they’re really nice and he pulled the onions to dry. We had such beauties this year but the rains we’ve been getting are causing them to rot which is why we’ve pulled them so early. We probably were able to salvage about a bushel.

Onions drying for winter storage

Hubby is picking more beans this morning and we’ll snap them this evening after supper while sitting on the front porch listening to the quiet and watching for the wildlife.

Green beans from the garden

Garden Harvest

I went to the garden yesterday morning and harvested this pan full of beautiful veggies.  I’m afraid we are going to have to start watering the garden this week from our pond.  The sun is bearing down and all of the garden is wilted by the end of the day.  We got a really late start planting this year because of the rain keeping the garden too wet to plow and then to plant.  Then the deer started eating the green beans again this year but we’re trying different things to deter them.  I save all of the thin bars of soap from the shower and hubby shaved them and scattered them through the beans.  That has stopped them for a few days but I read on another post that black trash bags tie to the fence was a good deterrent so I bout a cheap box and have the garden surrounded with them.  When the wind blows the bags blow up and out and I’m assuming that’s what scares them.  We will have a wonderful dinner from what I’ve already gathered along with some venison biscuits to top off the meal.  The following is the favorite at our house to prepare the squash:

Wash and slice one or two yellow squash or zucchini.  I slice them about a 1/4″ inch thick.  I dip them in a mixture of one egg, 1/2 c. milk,  salt & pepper, to taste. Then I dip them in seasoned flour until coated really well.  I then place them in a iron skillet that has one stick of butter that is melted and sizzling but not brown.  It takes about two minutes on one side, turn them over and fry the other side until golden brown.  Take out of skillet and place on paper towel and eat up.  They’re really crispy on the outside and sweet and firm on the inside.  Hubby even loves them cold!!

Enjoy your garden and share with family and friends!!