Sunday, September 29, 2013

Sunday Dose of Cute: Day of Rest

Nap time in the front field -
You don't have to tell them twice.

More sheep? Here.
More of the front field? Here.

©, where it may be the end of September (and we may have had that little cold snap last week), but we're all still seeking out some shade—especially for naps.

Friday, September 27, 2013

Friday Dose of Cute: Weekend Plans?

Sheep fort (1) -
Hanging out in the homemade fort.

Sheep fort (2) -

Have a fun weekend.

©, where you're never too old (or too wooly) to play—and  there's old junk cool building material all over the place.

Sunday, September 22, 2013

Sunday Farm Photo: Happy, Happy. . .

First day of fall in the hayfield -
First day of fall.

It's that time of year when you can feel the entire farm breathe a sigh of relief.

©, thrilled that it's 45 degrees cooler than it was just a couple of days ago (at night at least!)—and already pulling out the vintage quilts while snuggled up in sweats.

Thursday, September 19, 2013

Green Tomato Salsa Relish Recipe: No Sugar, Super Simple, Totally Delicious!

Wondering what to do with green tomatoes? Try my no sugar, super simple, salsa-like green tomato relish. No blanching, peeling, or canning (unless you want to) required.

It's still hot and humid here in Missouri, and I'm hoping to coax a few more vine-ripened weeks from the tomato plants in my kitchen garden, but I know many of you are already donning jackets, dealing with frost, and deep in the heart of green tomato season.

It's become an annual Farmgirl Fare tradition to re-post this little shout out each September, and in the sales pitch below you'll find rave reviews from fans of my super popular No Sugar, Salsa-Like Green Tomato Relish Recipe, which is a tasty, easy way to use up all those green tomatoes still out on the vine. Enjoy!

If you'd rather have your tomatoes red, check out How To Ripen Green Tomatoes Indoors the Really Easy Way on my kitchen garden blog. And if your ripe tomatoes are still plentiful, learn How To Make Homemade Pizza Sauce Using Fresh Tomatoes or How To Freeze Tomatoes the Really Easy Way (and Why I Don't Do Much Canning Anymore), which includes links to all my tomato growing posts.

When the first frost threatens in fall, I pick all the remaining green tomatoes in the garden that I can. Green tomatoes will eventually ripen when stored indoors at room temperature (don't put them in the refrigerator!), although the flavor won't be nearly as nice as vine ripened (learn more about ripening tomatoes indoors here). Of course any homegrown tomato eaten on Thanksgiving or Christmas tastes fantastic, but why not celebrate their greenness instead?

I created this no sugar green tomato relish recipe
years ago for Kitchen Gardener magazine. It doesn't call for the usual raisins or spices and is really more like a thick salsa. It's easily adaptable to what you have on hand, and there's no blanching or peeling required—you just chop everything up and toss it into a pot. And since it'll keep for several weeks in the refrigerator, canning is optional.

But don't just take my word regarding this recipe. Here's what others have said about it over the years:

More below. . .

Sunday, September 15, 2013

Weekend Dose of Cute: Hard at Work

Jasper flattening the baby kale -
Flattening the baby kale. . .

Mr. Midnight napping next to the marshmallow seedlings -
And staying inside the lines.

More Jasper? Here.
More Mr. Midnight? Here.

©, where there's lots going on in the garden—and it's good to be a cat.

Friday, September 06, 2013

Friday Dose of Farm Dog Cute

Bear about to get a bath -
Have some good clean fun this weekend.

More Bear? Here.
More Topaz? Here.

©, thoroughly washed—and less terrifying than it looks.

Sunday, September 01, 2013

Make Ahead Sandwich Recipe: Antipasto Baguettes with Artichokes, Mozzarella, Salami, and Easy Homemade Green Olive Paste

Make Ahead Antipasto Baguette Sandwiches with artichokes, mozzarella, green olives, and salami -
These scrumptious make ahead baguette sandwiches, piled high with salami, mozzarella, marinated artichoke hearts, and homemade green olivada, combine the flavors of an Italian antipasto platter in a handy, portable form.

While working on this Lemony Tuna and Artichoke Cooler-Pressed Sandwich recipe last spring, I fell in love with the idea of sandwiches that actually improve in flavor if allowed to sit for a while. Convenient and better tasting? That's my kind of food.

These antipasto baguettes taste best when prepared the day before serving, making them perfect for toting on picnics, hikes, and road trips, or packing in school and work lunches. Or just enjoy the simple pleasure of knowing that a delicious sandwich is waiting for you in the fridge.

Recipe below. . .