• Cook

    Pepper Jelly (Recipe)

    The first time I had pepper jelly, it was served to me at a work potluck, topping a block of softened cream cheese with some bacon bits and spring onion. Amazing. The second time I had it was smeared over tuna – a dish that I created based on something my mom had at a friend’s house. But I never thought about making my own jar of pepper jelly until my mom asked to borrow some of our peppers for some. She traded me a box of pectin for the peppers and I knew I had to make some. I’m so glad I did. Instead of that oddly green colored…

  • Cook

    Banana Nut Muffins with Spelt Flour

    Breakfast is a hard meal for me. I love to eat breakfast but somewhere overtime, I found myself in a rut of going out for fast food every morning. Not only is that extremely taxing on the wallet, but it is taxing on your health as well. But by creating recipes that I could prep the night, or even the week, before, this allows me to have something that I can quickly grab for my crying, hungry toddler (and myself). These muffins aren’t going to be like the almost sickly-sweet ones that you find in a lot of places (but they also don’t taste like dry cardboard). They have a…

  • Cook,  Grow

    Preparing Poblano Peppers for the Freezer

    It’s been a bad year for peppers at the homestead. Our shishito peppers produced well, though the plant never grew very big and we weren’t quite sure what to do with the peppers. The fruit of our bell pepper plants couldn’t survive the onslaught of a toddler who discovered he enjoyed the taste of fresh peppers. Our jalapeno plant (and this one hurts my little green thumb the most) broke at the main stem just as it started flourishing. Like I said, it’s been a bad year for peppers. Unless you are a poblano. Our poblano plant, which I started from seed, has been a rockstar this year. It’s absolutely…