In My Kitchen, September 2013

I nearly choked when I saw how many months have passed since I did one of Celia’s In My Kitchen Posts! Since this happens to be a long weekend in the US, I’m making time to do one this month.

Here goes!

In my kitchen this summer, is an egg plate that holds 6 deviled eggs. I loved the small version. Now Robert and I can have deviled eggs without having to make a whole dozen just to fill up the plate. (Yeah, I’m obsessive like that) I think it’s funny how the depressions in the photo have the optical illusion of being convex rather than concave.

6-egg Egg Plate

I’ve been pickling up a storm this summer.

Vegetables ready to pickle!

Vegetables ready to pickle!

Pickling Cukes

Pickling Cucumbers

I hope we have enough to last us this  winter. I’ve made Sweet Pickle Chips, Half Sours, Dill Pickles, Pickled Cauliflower, Pickled Beets, Pickle Relish.

When I was done pickling, I made jams.

Simmering whole fig and lemon jam

Simmering whole fig and lemon jam

Blueberry, Lemon and Thyme, Strawberry Basil Balsamic and Whole Fig and Lemon.

Strawberries and basil

Strawberries and basil

Blueberry, Lemon and Thyme Jam

Blueberry, Lemon and Thyme Jam

These two were also in the jam batch: Peach, Pepper with Ginger, and Mint Jelly. I used natural pectin by using grated apple peel.

Grate apple peel for pectin

Grate apple peel for pectin

While the canner was out, and to take advantage of 4 gallons of boiling water, I also threw together a batch of Heirloom Tomato Salsa, Homemade Ketchup, and Dijon Style Mustard and our own processed Horseradish.

Horseradish Root

Horseradish Root. See the sprout on the end? It sprouted so now it’s growing in the garden. In a pot since I understand it spreads and is hard to control. I just cut the sprouted bit off, stuck it in some dirt and before too long it grew.

Processed Horseradish, for the perfect Bloody Mary!

Processed Horseradish, for the perfect Bloody Mary! I love horseradish on most any protein with a squirt of fresh lemon

Homemade Condiments

Homemade Condiments

The “PING!” of cooling jars seemed to be non-stop for several days.

Now I have to find somewhere to store all these jars!

I found this great bowl and sauce server in the cabbage Leaf patters by Majorca Ware; I just love it!

Cabbage Leaf bowl and Sauce Server

Cabbage Leaf bowl and Sauce Server

What’s happening in your kitchen?

Sweet Pickle Chips

Sweet Pickle Chips

34 thoughts on “In My Kitchen, September 2013

  1. Goodness, you HAVE been busy! I love horseradish too, but the one time we tried to grow it, something ate it – root and all – from underground! We’re still not sure what it was! 🙂 All the preserving will stand you in good stead come winter, I’m sure, and try as I might, I can’t convince my brain to see the egg holes as indents rather than domes. Funny how our eyes and brains work like that! 🙂

  2. You are going to have a fabulous winter I can feel it in my waters. I love horseradish and it is so hard to get fresh ones

    • There is nothing like fresh horseradish. One of the things I like best about grating my own is knowing what’s in it. Ever read a label on commercially processed horseradish? All you really need is horseradish, vinegar and a pinch of salt.
      Here’s to hoping for a mild winter. Our summer has been like late spring rather than summer. It’s a relief actually.

  3. When Pamela first mentioned adding sage to blackberries, I turned up my nose. Sage was for smudging in my experience, not for eating! But, as usual, she is correct and the taste is fantastic. It does bring out a depth of flavor otherwise missing!

  4. Definitely domes unless I really concentrate! Weird.
    I love the flavour combinations you’ve used. Now, I was planning not to make jam this year as I have so much stored, but now I’m very tempted. You’ve been so busy. It all looks wonderful.

  5. Your post was up on my computer and my little one saw the picture of the horseradish root and said “mama what is this sea creature?!” He couldn’t believe that it grows in the garden!

  6. Pingback: Egg Plate – Concave or Convex? | Spoon Feast

  7. It was a pleasure reading your IMK post, Pamela! What a beautiful, bountiful garden you have. Your strawberry balsamic basil jam sounds delish — all of them do! My eyes are still boggled by the optical illusion, ha — looked like big water droplets on a plate.

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