October 30, 2020!

No, it's snowing!
October 30, 2020!

It is pretty outside!  However, it is toooo early for snooow to bring a smile to my face.

Not Enjoying!

 

~Apple Crisp with Craisins/ Raisins~

Apple Crisp with Craisins/ Raisins
(File Photo)

It was quite surprising that this past weekend I baked my first Apple Crisp this Autumn.  Usually, when the local early McIntosh apples are available I purchase them and bake this family favorite dessert.  I guess we have had a few apples, but eating a sliced apple was just so tasty there were never enough left to bake with.  Well, this yummy apple dessert that has a crunchy oat topping is now in our fridge to enjoy again later tonight!  Did I mention that Craisins and raisins are hidden between the slices of baked apples?  They are!  They give this dessert a great taste!  A little scoop of ice cream is always added on top before serving.

I do not want to waste any time sharing my Apple Crisp with Craisins/ Raisins recipe, so click here for the complete Directions!  It is definitely worth the extra click!

It is so good!

Enjoy!
Yummy!

       

~Freezing Butternut Squash~

Bushel of Butternut Squash

A bushel of our fave vegetable is now sitting in our garage.  Well, a bushel of Butternut Squash minus the two that I already prepared.  A couple of weeks ago we stopped in at Meadowbrook Farm in East Longmeadow, MA.  It's tradition that every year we purchase the bushel of squash (that is in a cardboard box).  It has a special place in our garage.  During the months of October and November this veggie is prepped for our freezer.

In past years I've written my Directions for prepping this delicious orange colored veggie for the freezer.

Click here for my Directions! 

Ready to pack for the freezer!
(File Photo)

The mashed veggie is portioned out and placed in freezer bags that are labelled and dated.  When desired, it's ready to defrost in the microwave.  Just remove a bag from the freezer and place in a covered vented microwave safe container and microwave.  I use my covered CorningWare for defrosting and serving.

No butter/ margarine nor sugar is needed at all.  This vegetable is so tasty!  That's why we always purchase a bushel locally and prepare it.  If you and your family also enjoy this vegetable, prep and freeze some portions! 

Enjoy!
Yummy! 

    

~October ~

An earlier visit this month to Meadowbrook Farm.

The beautiful month of October is here!  Every day the colors of the leaves on the trees change a little bit more.  Some leaves have floated down from their branches. 

Autumn is a beautiful time of year.  Especially this year, it is really great to appreciate the scenery!  Our Rose Bush continues to add color to our garden!

Enjoy!

September Colors

Took a quick walk in our neighborhood this afternoon.  What a great surprise to see so many different colors just down the street! The reds, the oranges and the yellows mingled in with the greens all look beautiful.  Autumn is definitely here!

 Enjoy!

 

~Saving Marigold Seeds~

Yellow Variegated Marigolds

Our Marigolds have been beautiful this summer!  Yellow, orange and yellow variegated flowers blossomed continuously.  The plants that produce the yellow variegated flowers were planted from seeds.  I had purchased the seeds in early 2020.  Now with mornings a bit chillier, I decided to save some of the seeds from this year's crop, so we could enjoy this variegated flower again next summer.

So, this past week I snipped off many of the bright blossoms.  They are now drying out in a cut down Kleenex box in our garage.  In a few weeks the colorful blossoms will dry out.  I will be able to separate the dried seeds from the dried stems. 

One end of a dried Marigold seed is slender and black.  The other end is tan.  See photo below:

Dried Marigold Seeds
(File Photo)

Then, the seeds will be saved in a paper envelope that will be labelled.

Next May we will have many of these saved seeds to plant after the danger of frost has passed in our area.  Marigold seeds are easy to grow and the blossoms are beautiful.

We will Enjoy again!

  

Freezing Green Peppers

Green Peppers
(File Photo)

There have been so many great tasting local veggies available to purchase these days!  Not only in grocery stores where local produce is sold, but at roadside stands.  Slices of locally grown juicy fresh tomatoes hit the spot on our dinner table.  Another veggie that is available at this time of year is Green Peppers.  I like to add them to various main dishes when I'm cooking.  Usually at this time of year, I purchase the Peppers and prep them to place in our freezer, so I have them to use all winter.  Somehow, that did not work out for me last summer.  I missed opening our freezer door this past winter to take out a small bag to use. 

Not so this summer!  I have been getting to work!  There will be Pepper strips for Chili, for Pizza and for Chicken dinners.  I really do not want to purchase bags of frozen Pepper chunks in the grocery store this winter.  

 Green Peppers are easy to prep to freeze, too!

1. Rinse Green Peppers under cool running water.
2. Pat dry.
3. Cut into slices or chunks, discarding the stems and seeds.
4. Place a handful of slices or chunks of Green Peppers in sandwich bags, close.
5. Then, place sandwich bags into Freezer Bags and seal.
6. Label and freeze.

Ready for my Freezer!
(File Photo)

The photo I used is a File Photo from 2014, but you can see the results!  This year I will have the Green Peppers that are needed for a recipe in my freezer ready to defrost!

Enjoy!

Yummy!