The Harvest PatchFarm Fresh : Family Grown : Community Suported Agriculture

• sweet corn
• radishes
• cherry hot peppers
• hot Portugal peppers
• bell peppers
• green beans
• white potaotes
• red potatoes
• leeks
• cabbage
• zucchini

First I started this batch with 1/2 a bushel of StoneFree Peaches… there were 67 peaches in the half bushel… I laid them all out on my kitchen table to examine them… and I knew it would be a day before I got to canning them and I like to take them out of their basket to breath…   

The I got my jars all ready… First I clean them in hot water and a little dish soap, and I make sure to rinse them well so that no soap remains in the jar… then I take the jar and in a wide sauce pan I place about an inch of water, and put the jars in mouth side down and bring the water to a boil leaving the jars in until I am ready to fill them with peaches…

The I get all of my stove ready, they just don’t make the burners wide enough… The large granite blue is the caner.. fill it up with water and put on to boil… it takes a while so if you start it now by the time you get the jars packed it will be boiling… The small sauce pan in front is for making the simple syrup you will top off the jars with… place one quarter cup of sugar with 6 cups of water and heat until the sugar dissolves, then remove from heat…. the tall pot in the front it my blanching pot fill with water and bring to a boil to drop the peaches in… the red pan in the back is for the jars…

Next in the boiling pot of water, take and make an X with your knife along the bottom of your peach, and drop into boiling water for a few minutes, this is to remove the skins… once they look like the skins will fall of, remove from boiling water and place under sink and run cold water over them, then pull off the skins, so easy now…

Next let the packing begin… cut them in half and then into quarters, remove the pit and layer them into the hot jars from the boiling water in the pot on the stove… once the jar is full of peaches, pour in a little of the simple syrup to fill in the air pocket in between the peaches… Then place a lid and a screw top on to the jar… once you get enough jars filled to fill up your caner place them all in at the same time… and boil for 7 minutes… the books all say for 30 minutes, but I find that makes the peaches get mushy in the jars, and as long as the lid on your jar pops down the cans are sealed and ready to go….

The freshly caned peaches … all ready for storage until winter!

• 4 Peaches
• 3 little tomaotes
• Green Bell Pepper
• Hungarian Wax Pepper
• Little Red Cherry Pepper
• Purple onion
• Jalapeno Pepper
• Parsley
• Lime

Chop the peaches and tomatoes first.. then the tomatoes next… let them sit to get a little juicy together…

Chop a healthy dose of parley and add along with all the peppers… stir it all togetherA bit blurry but so yummy… Zest the lime over it and then squeeze the juice…

Little self serve container so delicious…

• one wheat pizza crust
• Thai peanut sauce ( I use the Wegman’s brand)
• 2 cobs of uncooked corn from the cob
• 3 tomatoes slices
• Brie cheese
• fresh basil
• small sliced onions

Stretch out the dough to be a square and place on tin foil, if you plan on cooking on the grill, you can also make it in the oven

Top with the peanut sauce, and then layer on tomatoes,  cheese, onions, chop off the corn and top with basil

Once it is all layered on… place it on the grill for about 20 minutes… watch for the bottom to not get too burnt, it heats much faster then when you bake in the oven

The final product… the basil gets very dark green

Before the heat of the grill

Up close precooked

• Green Bell Pepper
• Hungarian Wax Peppers
• Peaches
• Sweet Corn
• Onions
• Potatoes
• Yellow Beans
• Market Prize Cabbage
• Habanero Peppers

• tomatoes
• cucumbers
• early green cabbage
• green beans
• red potatoes
• white potatoes
• green bell peppers
• yellow peppers
• jalapeno peppers
• mixed hot peppers
• summer squash
• garlic

• 32 oz. ricotta cheese
• 2 eggs
• fresh cut basil
• 1 jar of canned tomatoes
• fresh cut oregano
• 1 can of tomato paste
• mozzarella cheese
• parm  cheese
• salt
• pepper
• one zucchini sliced thin

Slice up Zucchini, Soak one box of noodles in hot water

In one bowl, put the tomatoes, add the paste,chop oregano and basil, shake in salt and pepper

In the next bowl, add the ricotta cheese, eggs, parm cheese, basil, and pepper, mix all together

Now let the layering begin, lay noddles flat in the bottom and then top with the cheese mixture, add zucchini flat, and then top with tomato mixture.. keep layering until you have filled the pan

Bake for 50 minutes at 350

Top with more fresh cut basil

• zuchini
• loose leaf lettuce
• sweet corn
• green beans
• koholaribi
• hot Portugal peppers
• green bell peppers