Nights are becoming cooler and daytime temperatures more moderate, suddenly the garden gets a second wind and even though you have finished canning the essentials, you feel guilty not using this sudden onset of vegetables. The neighbors hide when they see you coming with a sack of zucchini so sharing with them is not an option. The shelves in the basement are loaded with quarts of beans, tomatoes, and corn; canning is out of the question. Really, at the end of the day, you are over the entire puttin' up for later at least until next year rolls around.
But Janine Washle from Cloverfields Farm & Kitchen says there is this unexpected bounty that needs a bit more attention. Time to make condiments! And, use some little used appliances! And, experiment with some unique recipes that earlier in the season you were hesitant to try for fear it might not be a family favorite.
This is the time for you to get your second wind and experiment with some new ideas now that you've put up the family favorites. Dust off the smoker and dehydrator and play around with some different flavors and unusual recipes. Since the shelves are full, use the freezer to put up some salads that will bring a little zip to winter suppers. Lastly, try some of those unique even odd recipes that you wondered about all summer like corncob jelly. Taking a little time to play around in the kitchen just may yield a new family favorite. Might as well give it a try, the vegetables are there just begging to be used and in a few weeks the frost will nip them and you'll be wishing for just one more taste of summer.
6 firm sweet- tart apples like Fuji or Pink Lady
3 T. apricot jam
3 T. whipped cream cheese
3 T. dark brown sugar
3 T. unsalted butter
1 1/2 cups hickory chips
1. Soak 1 1/2 cups of hickory chips in water for one hour, then drain.
2. Prepare charcoal grill for indirect grilling by setting up a three zone fire -- move the hot charcoal into two equal piles of either side of the grate. Place a disposable pan filled with water between the two hot charcoal piles.
3. Using a melon baller, hallow the core of the apple, creating a cavity in each apple. Take out the stem and the seeds but leave the bottom intact to hold in the filling.
4. Fill the cavity in each apple: 1/2 T. whipped cream cheese, 1/2 T. apricot jam, 1/2 T. dark brown sugar and top with a bit of butter.
5. Place apples on grill over drip pan -- do not place directly on heat. Add drained chips to both piles of hot coals. Cover grill and adjust vent holes to maintain a 350 degree fire for 45 minutes to one hour and a half. Apples should be a beautiful brown and soft to the touch. Serve at once.
Mock Raspberry Jam
6 cups ground green tomatoes
4 cups granulated sugar
1 6 oz pkg raspberry gelatin
Mix green tomatoes with sugar. Boil 20 minutes. Add gelatin. Remove from heat. Stir well. Pour into sterilized jars and seal. Place jars in a water bath canner making sure water is at least 1" above tops. Bring water to a boil and then process 15 minutes . Turn off heat. Remove lid and wait 5 minutes before removing from water to a towel-lined surface to cool completely. Label and store in a cool dry place.
FREE RECIPE BOOKLET!
Cloverfields Farm and Kitchen also has a special "End of Season Preserving" Recipe Booklet available by email. To ask for a complimentary copy, just email Janine Washle at email@example.com
To find Cloverfields Farm & Kitchen on Facebook: click here.
CloverFields Farm & Kitchen
3720 Mt. Olive Rd.
Hardin Springs Area
Big Clifty, KY 42712
Janine Washle and her family live at the Cloverfields Farm and Kitchen in Big Clifty, Kentucky in Hardin County. CloverFields Farm & Kitchen, part of a century old farmstead, is our home and business. The McGuffin house, the original farmhouse, is a registered state landmark. CloverFields Farm has a prosperous farming history. They are continuing this rural story in their own unique way by the addition of CloverFields Kitchen a place to explore the past through food and merge it with our modern lifestyles.
CloverFields Farm is dedicated to the preservation of southern, especially Kentucky, food traditions. The kitchen is commercially-outfitted compliant with Health Department standards. In this kitchen I develop new recipes based on original ideas, inspirations from my culinary research, and most often according to what is in season.
On the farm, they make many gifts and specialty items. She is currently working on her first cookbook, but she also has a long resume developing recipes for several companies. She has also won several contests and cook-offs with her original recipes.