I left with a huge bunch of basil, at least five pounds of tomatoes, a bagful of green beans, elderberry syrup, fresh sourdough bread, raspberry jam, and cherry rhubarb jam, with only a little of the meat left to bring home.
All this means is that I've got what I need to make tomato-basil simmer sauce (our favorite for homemade pizza) and dilly beans. I've also got plans and the goods to make a green apple/Gorgonzola quiche and buttermilk banana bread. It would be a great day to go hunting up chokecherries or huckleberries, but I'm running on empty between a little girl who wakes every 3 hours like clockwork at night and a bigger boy who has an overactive imagination and resulting nightmares:
A: Why is it that you're scared of monsters under your bed, but when you sleep in our room, you sleep right next to our bed and have no problem?
B: Because you have more things stuffed under your bed. When I sleep there, all I feel is your suitcase.
A: Do you want me to shove more stuff under your bed? Because I can absolutely do that. There wouldn't be any more room for monsters.
Unless it was a little tiny monster that could fit in between. But then I probably wouldn't be scared of it.
Dilly Beans (from Colorado Cache)
- 4 lbs young, whole green beans
- 5 cups water
- 5 cups vinegar
- 1/2 cup pickling salt
- 1/4 tsp. crushed red pepper flakes
- 1/2 tsp. mustard seed
- 1/2 tsp. dill seed
- 1 garlic clove
Green Apple/Gorgonzola Quiche (adapted from A Montana Table)
- 2 T unsalted butter
- 2 T shortening
- 1 cup flour
- 1/4 cup milk
- 6 eggs
- 1 cup heavy whipping cream
- 1/2 tsp. black pepper
- 1/2 tsp. dried mustard
- 1 1/2 cups chopped, uncooked bacon
- 1/2 Granny Smith apple, thinly sliced
- 1/2 cup grated Cheddar cheese
- 1/2 cup crumbled Gorgonzola cheese
Mix all batter ingredients in a bowl and set aside.
Brown the bacon and set aside. Line the bottom of the reserved crust with the Gorgonzola. Cover with bacon; cover with apple slices. Top with Cheddar and pour egg batter over everything. Place on a cookie sheet to catch overflow during baking. Bake 30-40 minutes, or until quiche is golden brown and firm.