My first Raspberry harvest! Don't they look yummy?
Unfortunately, this is the ENTIRE raspberry harvest ~ 7 berries. Oh, well.
Flowers are my forte, they're so easy to grow. Fruits and veggies, I've discovered, are a much bigger challenge. This summer I've harvested 5 tomatoes, 3 zucchini and 1 lemon cucumber with a bug inside.
Plus 7 raspberries. So, things are looking up.
Are you a jam lover? I used to be. These days, I'm spoiled rotten by homemade spreadable fruit though I still call it jam. Sounds nicer.
Small Batch Raspberry Jam
* This recipe takes about 20 minutes, stays fresh in the frig for about 6 weeks.
Over low heat, dissolve 1 packet unflavored gelatin in 1/3 cup water.
Stir these goodies into the saucepan and bring to a boil:
3 cups fresh raspberries, 3 tbs honey, 2 tsp lemon juice, 2 tsp lime juice.
Hey! Nobody told you to stop stirring! Reduce heat, cook for 5 more minutes. Poor into jam jars and refrigerate.
* No pectin, all fruit, quite yummy, must be stored in the frig.
** Yes, you can use this recipe with other fruits, but why would you want to?
My favorite kitchen concoctions adjusted for high altitude cooking over 7,000 feet.
Mediterranean Garden Salad
I spoke excellent French the whole time I was taking French classes in South Dakota. Then I went to France, where people really speak French, and realized how badly I'd been taken on those tuition payments.
It was remarkable how consistently I screwed up deciphering the menus. One evening, my entree turned out to be a tomato the size of my head. Whenever I get together with old friends they tease me about my big tomato night. :)
I didn't know such great, big goodies were available here until I arm wrestled another shopper for this 3-pounder at the Farmer's Market.
* The actual name is the Marvel Stripe Heirloom Tomato, which generally tips the scales at 2-3 pounds.
How did this happen?
Garden zucchinis, apparently, are over-achievers no matter what kind I plant. This 1.5 pound giant was lurking under the vines in my (alleged) miniature veggie garden.
Mediterranean Garden Salad:
- One big ass heirloom tomato
- As much ripe zucchini as you need to get rid of.
- Fresh Mozzarella and Feta cheeses
- Balsamic vinegar
- Sprinkle with fresh basil and mint leaves (chopped very fine.)
Posted by Kate/High Altitude Gardening at 5:57 PM No comments:
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