MY CRAZY APPLE TREE !!

  Yup I have a crazy apple tree. I planted this tree about 6 years ago. I do believe it is an Anna apple. I purchased it as a semi dwarf tree as there are only 2 of us and I  didn't want large trees . From the day it went into the ground it has produced apples. LOTS of apples !!!  SOOOO MANY APPLES !!!  All of the branches have to be held up with plastic totes to support their weight. We went ahead and picked the first crop last week . Yes I said first crop because this apple tree is already setting the second set of flowers.  In a few months we will have even more apples!

Our apple pies are legendary. I  found the  recipe on the Internet. The author of this blog states she got married after making this pie .I don't doubt that.  The recipe includes a crust recipe but I use a deep dish premade frozen crust  in an aluminum tin. I have already made 8 pies and froze them. As this is a french apple pie it lends itself well to freezing.


French Crumb Apple Pie

Ingredients

PIE BOTTOM CRUST INGREDIENTS

1 c all purpose flour

1/3 c crisco

1 Tbsp heaping crisco

1 dash(es) salt

cold water

PIE FILLING INGREDIENTS

6 c granny smith apples sliced

3/4 c sugar

1/4 c all purpose flour

1/2 tsp nutmeg

1/2 tsp cinnamon

1 dash(es) salt

CRUMB TOPPING INGREDIENTS

1 stick butter hard

1 c flour

1/2 c brown sugar

Directions

1. Bottom pie crust directions. I am going to make this as complete as I can for everyone that has never made their own pie crust.

2. Take flour and crisco and put it in a medium bowl.

3. Use a fork or a pastry cutter to incorporate the crisco into the flour. Until it looks like little balls.

4. Take a tablespoon of cold water and add it to the mixture. Gently working it in.

5. Continue to add water a tablespoon at a time until you form a ball of dough. It should still be a tiny bit dry. You don't want it soaked.

6. Wrap it in wax paper and put it in the fridge for about an hour.

7. Filling Directions

8. Take all the filling ingredients and put them in a bowl and mix. Let them sit for about 15 minutes till the apples and ingredients get nice and juicy.

9. At this point you want to preheat your oven to 425 degrees.

10. Roll out your bottom crust and place in a 9 inch pie pan.Just a little note if you have a marble rolling pin put it in the freezer for about a half hour before you roll out the dough. It makes it much easier to roll.

11. Put the apple mixture into crust and get ready to make your topping.

12. Topping directions

French Crumb Apple Pie

13. Take flour and brown sugar and incorporate them together using a wire whisk.

14. Take your stick of cold butter and slice it into the mixture.

15. With a fork or pastry cutter cut the butter into the flour mixture until it resembles little balls.

16. Flute the edges of your pie crust BEFORE you put the crumb topping on.

17. Spread crumb topping over the apples until it is completely covered.

18. Bake at 425 degrees for 50 minutes... Cover the pie with foil the last 15 minutes of baking so your crumbs don't burn.

19. The pies juices should be bubbling up through the crust. That's how you know it's done. Enjoy!

MY FIRST PLANT TRADE !!!

Went to my first plant trade and boy did I  have fun. Some time ago I joined a facebook group called Plant Traders Inland Empire Ca Garden and Harvest  Trading community ( Click on the link it will take you there) . Its a great page where plant lovers and traders go to share their passion. No politics or negative Nancy's here just folks sharing their hobby. They have regular events around the Inland Empire where folks go to trade their plants and garden items. As I have a large amount of vintage glass treasures I brought them to trade for succulents and cacti for my next project. I even traded for a donut!!!  How cool is that!!. 

 And here is my haul.  Boy did I make out. I got way more cuttings and plants for my project than I expected. They are currently rooting and growing in my plant nursery . Not only did I have a great haul but I met some wonderful folks .

Here she is my next project. Two years ago I got some Aloe Vera pups curbside in Orange Ca. I brought them home and stuck them in the ground outside of my fence line. They are growing like weeds. Due to the fact my chickens and geese have run of the yard and LOVE succulents I cannot grow them . I plan on mulching in this front area for a Succulent and Cactus garden. Stay tuned !!!!

POPCORN ANYONE ?

 Who grows popcorn ?  Well I do. Don't remember why I started it . Probably got a sample pack somewhere and gave it a go.
  Over the years I have grown corn but I find it to be more work than it's worth.  We're not big corn consumers so I don't believe the sweet corn will return . Popcorn however will always find a place in my garden . We didn't plant any this year because as you can tell from the 3 large mason jars above I have more popcorn than I need.
  I am attending a plant trade this weekend and decided to pass along the gift.  I will have packages of seeds available.  Normally I get my seeds from Davids Garden Seeds. They are Pop Corn robust 997 hybrid seeds.  And can be purchased on amazon if you click on the name.
  I decided to do a germination experiment and planted some of my pop corn.  It was great. 100 percent germination rate and in 7 days not only did they germinate but grew 3" tall !!! I guess pop corn appreciates a good old fashioned heat wave!!!  Anyways I am willing to share my love of popcorn growing.

This popcorn is great. Smaller and denser than microwave popcorn  and they taste like real corn. I prefer to use coconut oil in a hot pan but it also works great in an air popper. 

My favorite recipe is Carmel corn with fresh grown pecans. Erik's dad lives in new Mexico and has a few pecan trees. You have never had a pecan like a New Mexico Pecan. 

This is my go to Carmel corn recipe.  no fancy ingredients just brown sugar and butter. 

EASY HOMEMADE CARAMEL CORN

yield: 10 CUPS

Our Easy Homemade Caramel Corn is a family favorite. It is super yummy and super easy. And you don’t need Corn Syrup for this recipe.

INGREDIENTS:

• 10 Cups of Popped Popcorn
• Salt
• 1 Cup Butter (Sweet Cream Salted)
• 1 Cup Light Brown Sugar
• 2 tsp. Vanilla
• 1/2 tsp. Baking Soda

DIRECTIONS:

1. Make popcorn.
2. Salt popcorn and set aside.
3. Melt 1 cup of butter in a medium saucepan over medium heat.
4. Add 1 cup of brown sugar and stir until thoroughly mixed.
5. Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat.
6. When it reaches a boil allow it to cook for 5 minutes without stirring on medium heat.
7. Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix.
8. Continue to boil for one addition minute and then add the 1/2 teaspoon of baking soda.
9. Drizzle the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.
10. Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner.
11. Let the popcorn cool.

HARVESTING CORIANDER (CILANTRO) SEEDS

I grow and use ALOT of  Cilantro  . As I live in a warm climate it does have a tendency to bolt. I find if I cut it back often and keep it small I get the best results. The only problem with that is when the warm spells hit , the small plants bolt instantly.  Not good for seed production. The seeds of the cilantro are called Coriander. A spice I rarely use. It is nice however to have some around. 

  This year however things got crazy and my cilantro grew 4 feet tall. I waited until they turned brown and had lots of seeds . Hanging them outside in 122 degree weather finished them off. 

Harvesting these seeds can be an arduous task . As I have a slight bit of ADD I am not typically a seed harvester and saver. For my Coriander seeds I cut off the tops and rub them off with my hands.  Using  a  large hole colander I shake the seeds into a box.

 To further separate them  from the stems 

I shake the larger heavier seeds to the bottom. As you can see this technique is best done in your pajamas.  I love gardening in my pajamas.

 Here was my harvest. Just enough seeds for replanting and cooking with for at least  a year. I use  the mini mason jars for all my spices . These jars are the best. I also use them for canning salsa as its just my husband and me.  Perfect amount for one meal 

SHISHITO PEPPERS THE PERFECT TAPAS

 A few years ago I took the metro link to the beach. We ended up in a Tapas restaurant in San Juan Capistrano , a stop along the way. There I had some Shishito  peppers. They were AMAZING!!!   
  Knowing I was too far into the growing season to grow peppers by seed I found some plants on Amazon.  Only 2 lived .I don't know if you have ever bought plants on the Internet but I would more aptly call them seedlings.  That was enough however to have some peppers that year and save the seeds. 
I don't normally grow peppers from seeds but I had no choice as the local nurseries did not carry them. I carefully coddled them for 3 months then spent the next 2 weeks hardening them off.   The following week I went to Parkview Nursery to get my yearly plant fix and THERE THEY WERE !!!!  Who knew.  So glad they have become a staple pepper in nurseries. I am hoarding some                                                                              seeds every year just in case ......

These peppers are very mild. Basically they serve as a perfect savory background to the soy ginger sauce. The perfect appetizer. I make them regularly at dinner as they basically compliment any summer meal. Just know that every now and then a moderately hot one will  pop up !

You can use any oil to fry them however the sesame oil is best . I sometimes add some seeds towards the end. If you add them too soon they will burn. The sauce below lends itself well to many uses.You really don't need all the ingredients but they do add to the flavor. I have just put the soy mayo and sesame oil together and its still great .  I make it in a mason jar and shake it up. Instead of covering the peppers we use it as a dip. The rest can be saved for salads and believe it or not marination. 
 
 They are now available at Sprouts and Whole foods  . You can try before you plant. They are much larger than the ones I grow and the ones in the Tapas restaurant  but are very tasty too !!!

Shishito Peppers with Soy-Ginger Sauce 

Ingredients

• 8 ounces shishito peppers
• 2 tablespoons sesame oil 
• 3 tablespoons soy sauce 
• 1 tablespoon mayonnaise
• 1 teaspoon grated ginger 
• 1 teaspoon honey 
• 1 teaspoon lime juice 
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon chile paste 
• 1 teaspoon sea salt 

Directions

Heat a cast-iron skillet over high heat. Toss the shishitos with the 2 tablespoons sesame oil in a large bowl. Add the peppers to the hot skillet in a single layer. Cook, turning occasionally, until softened and charred in spots, about 10 minutes.

Meanwhile, in a large bowl, mix together the soy sauce, mayonnaise, ginger, honey, lime juice, sesame oil and chile paste.

Once the peppers are well blistered, add them to the sauce and toss to coat. Sprinkle with the sea salt and serve immediately.

FRIED GREEN BEANS !!!!

 

Yup this is what happens when it gets to 122 degrees in Riverside California. Fried green beans . Literally.  Two of my plants made it through so I still have hope. That's the great thing about gardening. It somehow helps to explain life in general. 
  

  122 degrees during the fruiting time is not good. I am picking most of my burned peppers to cut off the good parts. Very sad indeed.  but we hold out hope because most of my plants made it through. A bit scorched but still alive.

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Thankfully they were already on their last leg.  I have already harvested approx 10 pounds of beans.  I will be planting some of the beans I have already harvested and dried for a second planting. In the past  I have been able to grow green beans year round. We will see what happens this year.

  below is my favorite green bean recipe this year.  Due to my zucchini hoard I am adding sliced mushrooms and zucchini to the recipe during the frying process. I use Neely family recipes often. They use fresh produce in most of them and I think that is  just great !!!!

Green Beans with Lemon and Garlic

147 Reviews

Recipe courtesy of The Neelys

Show: Down Home with the Neelys

Episode: If Pat's a Good Boy: Pat's Favorites

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WATCH

Lemon Garlic Green Beans (01:55)

Total:

17 min

Prep:

5 min

Cook:

12 min

Yield:

6 servings

Level:

Easy

Nutrition Info 

HEALTHY

Ingredients

• 2 pounds green beans, ends trimmed
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter
• 2 large garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.