Want a great way to enjoy all the various vegetables from your autumn harvest in the same meal? Make a soup! Nothing beats a hot bowl of soup on a cold autumn or winter day. And nothing makes it better than using your own home-grown veggies. I created this soup last week, and it’s a keeper. Even my son (who doesn’t like any kind of vegetable soup) went back for seconds. That’s a stamp of approval that necessitates my sharing the recipe! Autumn Harvest Soup recipe!
If you’re like me, you’ve already started cooking things for your Thanksgiving dinner. And today, the cooking gets kicked up a notch. Up early in the morning to put the turkey in the oven, set the table, prepare the stuffing, make the pies…. Anything you can do ahead of time would ease the hectic holiday morning, wouldn’t it? Well, here’s a great tasting recipe you can make today to serve tomorrow. Easy, make-ahead, better-than-canned cranberry sauce. Homemade cranberry sauce!
Last week, I roasted seven ripe pumpkins to make my own pumpkin puree, which I have in the freezer. Within those pumpkins were an awful lot of seeds…wonderful, pumpkin seeds calling out to be salted and roasted. Homemade roasted pumpkin seeds? Oh yes, heaven on earth! And it’s so easy. Let me tell you how to do it. Roasted pumpkin seeds!
For the first time in three years, I have successfully grown pie pumpkins. It was a matter of finding the right variety of pumpkin to grow in our subtropical heat. Seminole pumpkin is THE variety for Charleston. And is it prolific! I planted two vines, and I’ve harvested seven pumpkins already – with about 16 more on the vine. This past week, I processed those pumpkins into a form fit for the upcoming holiday season’s pies and desserts – pumpkin puree. How to make pumpkin puree!
This year, I convinced my beau (a.k.a. my Garden Wilson) to enter his sa-weet key lime pie in the county fair. On Tuesday, he entered his pie, had it judged, AND found out the results when he picked up the remainder of the pie that afternoon. (Sure…I have to wait until tonight for my results…but I digress.) Well, he won FIRST PLACE! I’m not surprised. It is THE best key lime pie I’ve ever tasted – and I’ve even eaten the ones in Key West. With his permission, I am sharing with you the recipe for his now-prize-winning key lime pie. Key Lime Pie recipe!
Remember all the basil I harvested a couple of weeks ago? I originally planned to dehydrate it for use in the winter, but the day after I harvested it I received a gift of a bag of pine nuts. Basil….pine nuts…yep, pesto! Then, my mind got to thinking about pasta, so I just had to combine the pesto and the pasta. Hands down, this was THE best meal from a new recipe! My beau told me it was Four-Star Restaurant quality. <blush> I figured I should share it with you so you can get the same compliment. Pasta with basil pesto cream sauce!
If you grow raspberries, you know that at one point the berries ripen so quickly you have to harvest every day! Unless you’re freezing them for later baking or for making preserves, you’ll have to eat them within a day or two. Here’s a great way to eat your berries for breakfast. This is also a great recipe for using berries that might be a little over ripe. Whole wheat raspberry pancakes recipe!
Now that the weather is cooling off (or downright chilly in some parts of the country), it’s the perfect time for soup. And what better way to use the fall crops from your garden than cabbage soup? This is one of my favorites, and this recipe makes a large batch – to serve a large family or to save for another meal (or two). In fact, it tastes even better the second time around (after the flavors have melded even more in the fridge). So, pull out your large stew pot and make some true yumminess. Cabbage Soup recipe!
Last fall, I planted an entire raised bed of Italian softneck garlic. Quite a few of my bulbs were left in the ground too long, so they were starting to split. Knowing they wouldn’t keep for months like the good bulbs (which are braided and hanging in my kitchen), I decided to pickle them. After letting them fully cure for about six weeks, I decided they were ready to pickle this weekend. Pickled Garlic!
I don’t think there’s an Italian gardener that doesn’t grow eggplant. Being an Italian myself, I love eggplant and make sure it’s in my garden every year. And thankfully, eggplant loves the South Carolina heat! I have twelve eggplant plants in my garden this year (six of each variety – Black Beauty and Listada de Gandia), and my favorite way to cook eggplant is eggplant parmesan. Unfortunately, the “old-fashioned” way of making it – the way nonna did it – takes a long time. Salting the eggplant, draining it, breading it, then frying each slice in olive oil and garlic before layering and baking it. That way also uses up a ton of olive and garlic! But have no fear, I’ve got an easier way that tastes just as good and cuts the time considerably. (Not to mention, saving you money on all that olive oil!) Eggplant Parmesan the easy way!