Monthly Archives: August 2013

Our Ever Growing Pantry!!

Our Ever Growing Pantry

First, I want to apologize for my absence lately. Life knocked me down for a while, and on my way back up I have been busier than usual.

The hubby and I have taken up a new hobby! One weekend while shopping at the farmers’ market I had a brainstorm. Why buy produce in the grocery store?? There is an abundance of fresh, local, delicious produce available right in our backyard!

So we started to research canning. This doesn’t seem so bad! We started out with a few simple things in a water bath, but next thing you know we wanted to move on to some more complex recipes. Time to buy a pressure canner!

I expected to build up a decent pantry with yummy local foods. What I did not expect was to love doing it so much. It is something we can do together and we both find it relaxes us. Bonus??? All the great food!

Since we bought that pressure canner, our local farmers have been keeping us busy. We no longer have a linen closet. What we do have? Somewhere around two hundred jars of fresh local fruits and vegetables!!

We only started around six weeks ago. Our goal is to can enough local goodies that we will not have to buy any produce in the grocery store all winter. That may not happen this year since we started so late, but we are preparing for next year.

So, now I have a question. What is YOUR favorite canning recipe?? We are open to trying whatever you throw out at us.

Roasted Veggie Pasta

One of my favorite things about summer is all the fresh, delicious, local vegetables available at our farmers’ market. Since these vegetables have been winning my heart, I have been creating simple dinner dishes highlighting them.

Veggies Before

For this dish, I used four large tomatoes, one large zucchini, one large yellow squash, three banana peppers, two onions, and four cloves of garlic. The larger vegetables got quartered and sliced. The peppers and garlic just got sliced. Place the vegetables on a baking sheet.

Next I picked a few handfuls of parsley and oregano from the herb garden and tossed the whole leaves over the vegetables. Drizzle with olive oil, add salt and pepper and your prep work is done.

Roasted Veggie Pasta 2

After thirty minutes in a 375* oven, the veggies are still slightly crisp but roasted nicely.  .

Roasted Veggie Pasta 3

In less time then it took the vegetables to roast, I cooked a package of quinoa pasta according to the package directions. When the vegetables come out of the oven, toss  with the cooked and strained pasta. Adjust seasoning if necessary.

Roasted Veggie Pasta 4

All that is left is to enjoy the flavors of the season, and we certainly did!

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