Wonderful with Beef, Pork or Chicken
• 2 Tbsp. Garlic
• 2 Tbsp. Ginger
• 1 Whole Lemon Juiced
• 1 Cup Raisins
• 2 Tbsp. Water
Mix all Ingredients together in Cuisinart.
Serve with any meat.
Put in air tight container and will keep for a month in the refrigerator.
Yield: about 7 pints
- 4 pounds 4-inch cucumbers
- 6 TBSP Canning Salt
- 4 ½ Cups Water
- 4 Cups vinegar (I used white)
- 14 heads fresh dill
- 3 ½ teaspoons mustard seed
- 14 Peppercorns
Wash cucumbers; drain. Cut cucumbers into ¼- inch crosswise or length-wise slices, discarding blossom ends. Combine salt, water and vinegar in a large saucepot; bring to a boil. Pack cucumbers into hot jars, leaving ¼ inch headspace. Add 2 heads of dill, ½ teaspoon mustard seed and 2 peppercorns to each jar. Ladle hot liquid over cucumbers, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
This is wonderful on any Organic Poultry! I always make this for Thanksgiving and Christmas!
- 1 5oz bag of Dried Cranberries
- 2 Orange (1 squeezed & 1 quartered)
- 1 Tbsp. Olive oil
- Sea Salt (to taste)
- 1 tsp. Ginger minced
- 1 tsp. Jalapeno
In a 4 quart sauce pan add all the ingredients. Place on medium heat. Heat till boiling, then simmer for 20 minutes, until the cranberries have popped. Chill and Serve.
One of the saddest things about fall is that it is the end of our beautiful Left Bower Garden! Our CSA did a wonderful job. Look at what a large plot Dave and Amanda farmed. We had so very much delicious produce.
One of my particular favorites was the garlic this year!
The BLT that I made yesterday with our Manchester-Farms Berkshire bacon and Left Bower Farms garden fresh organic tomatoes was over the top!
Also the salsa I made with the tomatoes & jalapenos was the best we have had in a very long time!
I had a girl’s weekend a few years back and had my Mom and Sisters, Susan, Jeanie & Sarah all came to Manchester-Farms. I made these sweet cucumber & green tomato pickles and they were a real hit!
7 half-pint Jars
- 4 cups thinly sliced unpeeled cucumbers
- 4 cups thinly sliced green tomatoes
- 2 cups thinly sliced white onions
- ¼ cup salt
- 1 cup sugar
- 2 cups cider vinegar
- 1 Tablespoon mustard seed
- ½ teaspoon celery seed
- 5 or 6 peppercorns
- ½ teaspoon turmeric
Arrange by alternating layers of cucumbers, green tomatoes, onions and salt in bowl. Let stand 6 to 8 hours, or overnight. Drain. Combine the remaining ingredients in a 4-quart kettle and bring to a boil. Add the cucumbers, tomatoes and onions and boil until the vegetables are clear, 5 to 10 minutes.
Pack in hot sterile jars and seal at once.
From The New York Times Cook Book
I love this sauce and use it on Manchester-Farms Beef or Organic Chicken!
I also sometimes substitute parsley for the cilantro
- 2 Med. Garlic cloves
- ½ Teaspoon salt
Mash these 2 together ingredients in a mortar and Pestle to form a paste.
- 1 Cup of cilantro coarsely chopped
- ¼ Cup Extra Virgin Olive Oil
- 2 Tablespoons Lemon Juice
- 1/8 Teaspoon Cayenne
Place all ingredients into Blender. Blend until smooth
Serve with your choice of meat or chicken.
This recipe from the “Ball Blue Book of preserving” for bread and butter pickles is not only easy but they go great on burgers made with our organic grassfed beef!
4 pounds 4-to 6-inch cucumbers, cut into 1/4 – inch slices
2 pounds onions, thinly sliced (about 8 small)
1/3 cup canning salt
2 cups sugar
2 Tablespoons mustard seed
2 Teaspoons turmeric
2 Teaspoons celery seed
1 Teaspoon ginger
1 Teaspoon peppercorns
3 cups vinegar
Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes. Let stand 1 ½ hours. Drain; rinse; drain again. Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving ¼-inch headspace. Remove air bubbles. Adjust tow-piece caps. Process 10 minutes in a boiling-water canner.
Yield: about 7 pints