Fall

With back to school it always seems like things stack up and don't get done. I go back to work with the kids, and my time is gone. So during my evening and days off, things are busy. This week it seemed that food was raining down on us. Not quite Cloudy With a Chance of Meatballs but almost. It started off with a bucket of nectarines from my brother, then two days latter an elderly neighbor called and said that she had pears on her tree that she couldn't reach and if Steve would pick them they would be ours. I figured there would be a few, I was wrong. Thursday piano lessons got canceled so the girls and I headed out to the garden to harvest. I was met by some resistance, but eventually they both fell into the magic of it. We picked another big bunch of green beans, the second of the season, and then dug up half of the potatoes. Consequently dinner was mashed potatoes and green beans, it was delicious. Anyhow, Wednesday evening I tackled the nectarines. I didn't have a lot of lids so I just started with what I had. Peeling nectarines is tedious, so after the first batch I knew I had to find something else to do with our bucket that I had only made a small dent in. We decided to go with jam. I had never heard of nectarine jam, but they are almost a peach right? Steve and I did two batches and finally finished around 9:30 pm. I am happy to say that the pears won't be ready to can for at least 5 more days. After picking all the green beans Thursday, I tackled them on Friday. We like fresh green bean taste, so all I had to do was put them in boiling water batch by batch and then right into ice water to prep them for the freezer. Our freezer right now is full of green beans, no more room. I think we need to by another one for down stairs. Anyway, the potatoes are still sitting on the counter. I haven't decided if we are going to eat them all, or if I am going to put some up. We shall see. I love fall, and the preparations for winter, but I do wish they weren't all squished into nights and weekends. Here are some pics.

A Delicious New Recipe

Chickpea strawberry mango salad
Ingredients:
8 cups romaine lettuce, washed, dried, torn into pieces (2 L by volume)
1 batch Pumpkin spice-roasted chickpeas (see below)
1 mango, peeled and cut into chunks
2 cups strawberries, washed and sliced
1/2 cup dried cranberries
1/2 cup roasted almonds, roughly chopped
1/8 cup fresh mint, chopped (optional)
1 batch Cinnamon vinaigrette (see below)

Directions:

Add all ingredients in a large bowl and toss.


Pumpkin spice-roasted chickpeas
Ingredients:
1 14-oz. can of chickpeas, rinsed, drained and patted dry
2 TBS maple syrup (no substitutes) (1 1/2 australian TBS; 30 mL)
1 tsp vegetable oil
1 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp cinnamon

Directions:

1. Preheat oven to 350 degrees Fahrenheit (177 degrees Celcius).
2. Combine all ingredients in a large mixing bowl until evenly coated.
3. Spread chickpeas on a cookie sheet sprayed with cooking spray. Baked for 25-30 minutes, stirring chickpeas every 10 minutes to ensure even crisping.

Cinnamon vinaigrette
Ingredients:
1 tsp Dijon mustard
3 TBS apple cider vinegar (2 australian TBS + 1 tsp; 45 mL)
3 TBS lemon juice (2 australian TBS; 45 mL)
1/3 cup maple syrup (no substitutes) (80 mL)
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 cup vegetable oil (60 mL)

Directions:

Whisk together all ingredients except oil in a medium bowl. Slowly add oil while whisking, until dressing has emulsified. Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.