- 4 cups blackberries (these were Columbia Star
- 1 tablespoon lemon juice
- 1 large egg, beaten
- 1 cup sugar
- 1 cup flour
- 6 tablespoons butter, melted
- Butter two 4×8 loaf pans and add half of the blackberries to each. Pour the lemon juice over blackberries.
- Combined the flour, sugar and beaten egg until crumbly. Add half to each pan.
- Pour the melted butter over the topping.**
- Bake for 35- 40 minutes at 350 degrees or until the juices are bubbling.
** Whoops – I added the butter to the crumble mix so I put it on top in patties. We’ll see how this goes.
We’re not huge fans of kale or greens around the Backyard Farm, we get a huge bunch in every CSA delivery and the stuff seems to stay fresh forever. I still can’t do much since the knee surgery so I decided to clean out the refrigerator and preserve some of the produce. I thought I’d make some Green Powder for smoothies. All I did was rinse and dry the greens, remove the center rib and slice into ribbons. After everything dries, I’m going to grind it up and run it through a sieve. It should be good in smoothies or perhaps added to soups this winter.
Trays 1 & 2 are Lacinato Kale
Trays 3 & 4 are Russian Red Kale
Tray 5 is Mustard Greens
Tray 6 is another experiment – Tromboncino Zucchetta chips with a little olive oil and salt
Commonly found in some parts of Germany and Poland, though not quite as popular as sauerkraut.
- 4 turnips (I had 306 g shredded turnip)
- Sea salt (6 g for 20g/kg)
- grape leaf
- Wash and grate the turnips.
- Mix the sea-salt into the grated turnips and set aside for ten minutes.
- Squeeze as much of the juices out of the turnips as possible.
- Pack the turnips into a quart jar pushing them down. Once packed, add the brine mixture so they are under their own brined juice. Add a grape leaf or two to keep the turnips below the brine.
- Put on an airlock and leave on the kitchen counter for two or three days.
- When the fermentation slows, you can remove the airlock, add a lid and out the jar in the refrigerator to mature.