Simply Rurban

Crispy Cucumbers

Posted on August 14, 2013 by simply0637

We were in Charlotte a couple of weekends ago and my aunt served these wonderful cucumbers with dinner. I had to ask for the recipe. I made a batch at home and they were gone in 1 evening – Stella gobbled them up like most kids eat candy. These are so good, so easy and just deliciously wonderful! They will stay crisp for at least 2 days – if they last that long in your fridge!

Crispy Cucumbers

Ingredients

2 cucumbers
1 onion
1 tsp sea salt
2 tsp sugar
2+ Tbl white rice vinegar
Celery seeds

1. Slice the cucumbers thin, leaving the skin on. I use a knife but you could use a mandolin or the slicing attachment for your Cuisinart.

2. Thinly slice the onions.

3. Layer the onions and cucumbers in a bowl.

4. Combine the vinegar, sugar and salt – mixing to dissolve. Pour over the cucumbers.

5. Mix the cucumbers and then generously sprinkle with celery seeds.

6. Cover and refrigerate overnight or you can make in the morning to have with dinner that night.

Serve and watch them disappear!

Posted in Raw Food, Recipes, Salads | Tagged cucumbers, onions, Vinegar | 8 Comments

Bread and Butter Pickles

Posted on August 12, 2013 by simply0637

Stella loves pickles – I mean she really LOVES them. She could easily eat a whole jar in one sitting! While she was away I decided I would try my hand at making some bread and butter pickles for her – and if those turned out well – make some dill pickles, which she also loves. We used to go to a restaurant in NY and order extra pickles instead of the cole slaw – she would eat them all. I will forewarn you, if you are ever eating with Stella and you have a pickle on your plate – eat it fast – or the next thing you know it will be gone! You will look over at her and she will just give you a little giggle.

Cucumbers are very abundant the moment here where we are – Each week I am getting so many from the CSA – it is wonderful and finding new ways to enjoy them, is even more wonderful.

Bread & Butter Pickles

Items Needed

4 pounds Cucumbers
4 medium sized onions (I used Vidalia)
Vinegar
Sugar
Mustard Seeds
Pickling salt
Water
Pint sized canning jars with lids
Canning pot
Soup pot
Jar grabber

1. Slice the cucumbers and onions, layering them in a bowl.

2. Pour the pickling salt over the top.

3. Cover with cold water, mix and let sit on the counter for 3 hours.

4. Sterilize your jars – either in a hot bath or in the dishwasher.

5. Get your water bath water going – you want this be boiling when you are done jarring the cucumbers.

6. Drain and rinse the cucumbers and then rinse again.

7. In the soup pot mix together the vinegar, sugar, mustard seeds, turmeric and bring to a boil.

8. Once boiling add the cucumbers, mix well and bring back to a boil.

9. Place your lids into a small saucepan, fill with water and heat to almost boiling. This is to sterilize the lids and make the rubber sticky.

10. Fill the jars with the cucumbers and onions and then add the hot liquid, leaving 1/2″ head-space.

11. Wipe the tops of the jars clean, place the lid on and then tighten with the rings.

12. Using a jar grabber, place the jars into the water bath, once the water has come back to a boil, process for 15 minutes.

Processing times may vary depending on your altitude – the time listed above is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

13. Take the jars out, using the jar grabber, and place on the counter (I always put a dishcloth down) and then listen for the pop – this is the jar sealing. If the jar does not seal, turn it upside down for about 20 minutes – turn upright and it should be sealed. If a jar does not seal, eat that once first.

Enjoy! They were a hit here!

Posted in Canning, Preserving | Tagged canning, cucumbers, pickling, preserving | 2 Comments

Knitted Ear Warmer – Headband

Posted on August 9, 2013 by simply0637

I have been getting my knitting fix throughout the spring and summer with washcloths. I also am trying my hand at another metal knitting project and I did a knitted ear warmer. Sometimes I needed to take a break from the land work, but still could not sit idle. I am sure that this will come in handy this fall with keeping my ears warms when the weather turns and it is not quite cold enough for a hat. I also have a feeling that I will be making another one of these for miss Stella!

Knitted Ear Warmer Headband (originally found on favecrafts website)

Items Needed

1 skein worsted weight yard
Size 8 needles
Darning needle
Crochet hook

1. Cast on 27 stitches

Row 1: Slip first stitch, K to second to last stitch, P last stitch

Row 2: Slip first stitch, P to end

Repeat rows 1 and 2 until piece measures 18″ or size is right for your head.

Finishing:

1. Place 27 stitches of the cast on end onto another size 8 needle and using the Kitchener stitch – graft the two ends together. This is a great video showing you how. So much easier to watch the video than for me to try and explain how to do it. I use this stitch so infrequently that I always forget how to do it and always go to the video link above.

2. Block the headband, this will help with the curling edges.

3. Cut 3 long pieces of from the same yarn.

4. Using a crochet hook, fold the strands in half and pull them through the edge of the ear warmer. Leaving a loop at the top, draw the ends through the loop.

5. Braid two (2) braids from the 6 strings. Holding the two braids together, wrap around the width of the ear warmer. Continue wrapping until the gather is as big or cinched as you would like.

6. On the inside of the ear warmer, tie off the braids and tuck the ends in so they are hidden.

Posted in Crafts, Knitting | Tagged ear warmer, headband, knitting | 4 Comments

Peanut, Peanut Butter..Jelly, Grape Jelly That Is!

Posted on August 7, 2013 by simply0637

Now that you have made your fresh grape juice – you are ready to make some grape jelly! We were so in the groove as we were making the grape jelly that I forgot to take many pictures – but I will do my best to describe it all in words. My jelly does not come out as set or thick as store bought or for that matter as other canned jellies, the reason – I cut the sugar, usually by half. So if you want a firmer jelly, add more sugar than what I do. I really like using our own jellies because I know exactly what is in there and how the fruit was grown.

Grape Jelly

Items Needed

1 box of Pectin
5 cups Grape juice
2 – 3 cups sugar (original recipe calls for 7 cups)
Lemon juice
Canning pot
1/2 pint canning jars
Jar grabber
Large Soup pot

1. You want to start with fresh grape juice. You can use store bought in jar or frozen (exclude the sugar), but the results will not be the same as using fresh grape juice. Check out this post on how to make your own grape juice.

2. Place a spoon in the freezer.

3. Fill you canning pot with water and place it on the stove on high. You want this boiling by the time you are ready to place your jars in.

4. Sterilize you canning jars. You can do this is a pot with hot water or you can use your dishwasher.

5. In your large soup pot, pour in 5 cups of grape juice and start heating it, don’t bring it to a boil.

6. In a bowl combine the box of pectin with 1/4 cup sugar.

7. When the juice is almost boiling pour in the pectin with the 1/4 cup sugar – stir to dissolve and bring back to a rolling boil.

8. Place the lids into a small pot of water and heat, but do not bring to a boil. You want to sterilize the lids and get the rubber “sticky”.

9. When the juice is boiling add the rest of the sugar and about 1 tbl of lemon juice. Bring the pot back to a full boil. Stir, making sure that the jelly does not burn on the bottom of the pot. Once back to a boil let it boil for 1 minute.

10. Now take the spoon out of the freezer and put some of the jelly onto the spoon – let it cool some and see if firm enough for you, if not let the jelly cook a little while longer. The cold spoon will allow the jelly to set faster and for you to be able to determine whether or not the jelly is “done” for you.

11. Using a jar funnel, fill each jar until 1/4″ from the top of the jar. Wipe the mouth of each jar clean.

12. Place a lid on each jar and closed with a ring.

13. Place the jar into the water bath and once the water is back to boiling, process for 10 minutes.

14. Take the jars out of the water bath with a jar grabber and place on counter or towel covered counter. Listen for the popping of the jars – this is them sealing. If they do not seal turn the jars over and allow to sit for 15 or so minutes – turn over and they should be sealed, if not that is the jar to use first.

Enjoy on your next peanut butter and jelly sandwich, on a cracker, over ice cream or give as a gift with some homemade bread!

Posted in Canning, Preserving | Tagged canning, grapes, jelly, preserving | 2 Comments

Make Your Own Grape Juice

Posted on August 5, 2013 by simply0637

I thought the process of making grape juice would be more complicated than it actually was. I am not a huge fan of grape juice or juice for that matter – but every once in awhile I do enjoy a glass. Stella likes juice – but since I do not buy it often, she pretty much drinks water -so this will be a treat for her.

I was happy to oblige and let my kitchen be used for the grape preserving and even more happy to oblige when I was given many jars of juice to keep!!! I think we started our grape preserving with close to 40 pounds of grapes!! I have grapes on the property, but still do not know what kind they are – it will be fun to figure that out when they are ready and I will already have experience on the juice and jam making. Might have to make some wine!

Grape Juice

Items Needed

Grapes (many pounds)
Sugar
Large soup pot
Masher
Strainer
Cheese cloth
Canning pot
Canning jars – quart size
Canning lids
Jar grabber
Small sauce pan

1. Fill your large soup pot 3/4 of the way with grapes – fill with water to just covering the grapes. Cook on medium-high heat. Place lid on.

2. Fill your canning pot with water and set that to get boiling.

3. Sterilize your jars either in your boiling bath water or in a dishwasher.

4. Once the grape water starts boiling, start mashing the grapes in the pot with your masher. Lower the heat and allow the grapes to simmer for 5 minutes.

5. Place your canning jar lids into the small saucepan, fill with water and heat to almost boiling.

6. After the 5 minutes, mash the grapes again. Continue to simmer for another 5 minutes.

7. We double strained our grapes – first through a colander and then through cheese cloth. You can also use a jelly bag.

8. Pour the strained juice back into the large pot and add sugar (only if needed). For 7 – 8 quarts of juice we added 1 cup of sugar. We tasted the juice before adding anything.

9. Fill your jars, place lids on and process in a hot water bath for 10 minutes after the water comes back to a boil.

10. Remove the jars and listen for the pop of the jar sealing. If a jar does not seal, turn upside down for 15 minutes or so and it should seal. If a jar does not seal – drink up!

Posted in Canning, Preserving | Tagged canning, grape juice, preserving | 4 Comments

Make Your Own FloorCloth

Posted on August 2, 2013 by simply0637

When moving into a new home and making the space your own – there is always something or many somethings that you just “need” to have to make that room, space – just right! Even though we all collect stuff – we feel that we always need something that we do not have – whether practical or not. In our new home I have been very conscious of spending, but also of how I can repurpose an item to fit a need or how can I make something with the supplies I have to fit that need.

Our basement is just that a basement with a cement floor. We have our storage, kids den, my office and craft area, the laundry room and wood burning stove in our basement. I did invest in an area rug for the kids den area – one that will not show spills, dirt etc – which is working out great! For the laundry area I wanted something that was easy to clean and that made the area less industrial looking. I thought about the place mats that I had made with artist canvas and decided to give a large rug a try!

I did come across a site that sells one of a kind designed floor cloths and their 2×3 size sells for $355 and their 4×6 is $1,370! Even with buying all the supplies ($55 for canvas, $22 for poly-acrylic, $30 paint, $10 brushes, $10 stencils, etc = $127) and this list of supplies makes more than 1 rug or set of place mats – you are ahead of the game! This is a great family weekend art project – everyone can join in and let their creative self shine!!

Floor Cloth

Items Needed

Artist canvas (can buy the roll on Amazon)
Paint (I get the small sample paints at a hardware store or use up paint in your house)
Stencils, sponges, etc.
Paint brushes
Water based poly-acrylic
Sewing machine
Matching thread

1. Cut your canvas to the size needed (mine before sewing seams was 6′ x 6′).

2. Decide what color you want your base to be and paint at least 2 coats – allowing plenty of time to dry in between coats. You can paint on either side and make that your top, but the “real” top is the whiter side. I used leftover paint from the painting of the inside of the house. I started doing this outside, but since it has been so wet and humid – I moved the project inside and had to put fans on the canvas overnight to really dry it!

3. Place some of the base paint in a cup, add water and paint the back of the canvas – allow to dry thoroughly.

4. Now use your imagination and go for it – design away!! Use stencils, free hand – your imagination is your only limit on what is created. I painted a flower:

Then did some stenciling:

Some more on the flower:

And felt that it needed some yellow:

5. Once the canvas is completely dry – turn over each edge, twice, pin and sew. You can match the thread or use a bold color that stands out against your base paint.

6. Using the poly-acrylic, paint 2 coats on the top and 1 on the back. Allow to dry completely between coats.

Place your beautiful rug in its “perfect” spot and smile each time you see it, walk on it, enjoy it! Cleaning it is a breeze – all you need to do is clean with a damp mop and that’s that – no laundry and it will last a long time! If your floor cloth needs a deeper cleaning, use a soft scrub brush with a mixture of vinegar and water – if need be you can hang to dry on a clothesline. When needing to move or store your rug – never fold or bend it, always roll it.

Posted in Crafts, Textiles | Tagged artist canvas, painting, rug | 3 Comments

Pickled Grapes?

Posted on July 31, 2013 by simply0637

As I mentioned in an earlier blog post – a friend needed to clean out her freezer of a past grape harvest – and we were looking for other things to do with the grapes besides juice and jam (those are coming next week). We came across this recipe from Smitten Kitchen and figured we would give it a try. We let the grapes defrost and then thought about cutting out the seeds, but figured that was too much work and it was not that big a deal.

This recipe looked interesting and the brine smelled really good – but I have to admit neither one of us has been brave enough to try it. I have been invited to a couple of dinners this week and I am going to take a jar with me to one of them – braveness in numbers!!! Also want to get other opinions. In the recipe it mentioned that it was good with cheese and I am not a cheese person – Stella is that person in our house, but she is away – so also saving a jar for her to try.

Pickled Grapes with Cinnamon and Black Pepper

Ingredients (we tripled this recipe)

1 pound red or black grapes, preferably seedless
1 cup white wine vinegar
1 cup granulated sugar
1 1/2 tsp brown mustard seeds
1 tsp whole black peppercorns
1 cinnamon stick, preferably one for each jar – you can cut them in half
1/4 tsp sea salt

1. Rinse and dry the grapes,pull them from their stems. carefully and then using a small knife trim away the “belly button” at the stem end of the grape exposing a bit of the flesh inside. We allowed ours to defrost and drain.

2. Sterilize your pint size canning jars, dry them and divide the grapes among the jars. For this recipe it should fill two pint-sized jars.

3. In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium heat.

4. Pour the hot brine over the grapes and then seal the jars.

5. Once cool, chill the grape and brine mixture in their jars in the refrigerator for at least eight hours or overnight. Serve cold.

Per the Smitten Kitchen post: Once the brine has boiled, you then have two choices. The original recipe has you pour the bring mixture over the grapes and let them cool together. I personally prefer a cold brine on certain foods, not wanting to wilt the fresh fruit, so I cool the brine completely before pouring it over. The former will yield a more tender pickle, and it will pick up the brine’s flavor faster. The latter will take a bit longer to souse, but the grapes will stay more firm. Both will be delicious.

I will put in the comments our reactions to the pickled grapes this week – check back!

Posted in Canning, Preserving | Tagged canning, grapes, pickled, preserving | 3 Comments

Brownies Made With Black Beans

Posted on July 29, 2013 by simply0637

I was sent this recipe from a friend and after the success and many asks for my chocolate cake made with garbanzo beans – figured I had to try this one. Wasn’t quite sure how it would turn out – since brownies are so wonderfully delicious already – should one really try to make it healthier and delicious? Sometimes you just need a truly “bad” treat – but oh so good….

Black Bean Brownies (original recipe from Dr. Furhman’s site)

Ingredients

2 cans organic black beans, rinsed and drained
10 pitted medjool dates or 1 1/4 cup domestic dates (I used medjool – they are wonderful)
2 Tbl raw almond butter (I was out so I used cashew butter)
1 tsp vanilla
1/2 cup cocoa powder
1 Tbl ground chia seeds

1. Preheat the oven to 200 degrees

2. Combine the black beans, dates, almond butter and vanilla in a food processor or high powered blender – blend until smooth.

3. I could not get it to blend smooth, so I added a little bit of honey and that worked wonders – about 1/8 of a cup.

4. Add the cocoa and the chia seeds – blend again.

5. Spread the mixture into a lightly oiled (buttered) 8X8 baking dish.

6. Bake for 1 1/2 hours. Cool completely before cutting into squares.

The original recipe also had ingredients for a topping, which I did not make. These were good and many of the kids and the BBQ that I brought these too enjoyed them. I think if I was going to make them again I would melt some chocolate chips and add to the mixture that would also help with the moisture problem that I used honey to fix. I did not get a taste of the black beans, but you could tell there was something different in the recipe than your regular brownie recipe. I would recommend these.

Posted in Dessert, Recipes | Tagged black bean, brownie | 3 Comments

Reaping The Harvest, Mustardy Beet Salad

Posted on July 26, 2013 by simply0637

I love it when you go to someone’s house and they serve something you have never had before and it is wonderful. Even better is when they are willing to share the recipe with you. That is how I came to have this beet salad recipe! I love beets and was introduced to them late in life by my grandmother.

I may have already shared this story – but here it is again. I was at my grandma’s house visiting and she was making beets as part of the dinner. I told her I did not like beets, even though I had never had them, their looks, color, everything scared me and I did not want to try them. But being that it was my grandmother and it was very difficult to say no or not do what she said – I ended up trying them – and loved them!! Stella loved them and my then step son loved them too. They became a part of our food list items – peeled, steamed with butter and salt – they reminded us all a little of corn on the cob! I have expanded and include them in soups, salads, roast them, boil them, bake them and of course steam them. As of late I have recently been re-introduced to pickled beets – which I now like – have to get that recipe too! And this beet salad – so refreshing on a hot summer evening when you don’t feel like cooking.

The past couple of weeks I have been getting a lot of beets in my CSA delivery – so made a big salad to have on hand!

Mustardy Beet Salad

Ingredients

4 medium beets, unpeeled
2 Tbl lemon juice
2 Tbl Dijon mustard
1 Tbl cider vinegar
1 Tbl olive oil
1 tsp sugar
2 Tbl fresh dill or 2 tsp dry
1 Tbl fresh parsley
Dash of fresh ground pepper

1. Boil or steam the beets for 1 hour. I prefer mine peeled, but you do not have to. I also save the water and use in my plants, after it cools!

2. Mix all the other ingredients together in a bowl that will also fit the beets.

3. When the beets are done cooking, allow to cool slightly, slice and add to the sauce.

4. Stir to coat the beets and then chill for 1 hour.

Serve and enjoy. Make enough to have for those hot nights when you don’t want to heat the house by cooking and needs some cool, refreshing and nourishing. Yummy!! This is one beet recipe Stella does not like!

Posted in Recipes, Salads | Tagged beets, salad | 2 Comments

Life On The Property

Posted on July 24, 2013 by simply0637

Life is not dull or boring when you are homesteading and trying to get as much done as possible before the cold weather sets in! Most nights I am outside working until 8:30 or when it gets a little harder to see what I am doing. My routine is to come home from work, change into my work clothes and head outside for about an hour, then back in to make dinner and then after dinner back outside again. Stella is a great helper and companion – reading to me or telling me her thoughts when she is done doing chores. After the chores are done – many a night we will sit outside and admire the view, talk about the day or future events/projects and as of late – Stella runs around catching fire flies (she lets them go right away).

This past week was the first time that the whole yard had been mowed within days of each section – yeah!!!! We have had a few days rain free!!!!!

I finished the lavender bed. First I hand tilled, let the grass die some and then pulled all the grass up. then it was in search of rocks – just a few more to go and I have all the borders completed. I then planted some Lily of the Valley and lavender!! After planting I put down some thick paper – to block weeds – and then mulched. I can’t wait for next year when I can harvest the lavender and use it in projects, in vases and cooking.

I have also started clearing other garden beds that are on the property. Several are overgrown with weeds and the plants that were original to the beds. Another is turning into quite a project – removing all the rocks that were dumped in and then taking up the plastic lining that is about 1/2″ under the rocks and dirt – this is the bed that will eventually be the herb garden (next year!). One of the side beds I was able to get cleared and plant some pollinator friendly plants.

The dog was shaved and bathed, twice! The first bath was because he needed it, the second bath – well…. Sunday morning I got up and as usual put the tea water on and then let the dog out. The dog immediately started barking – so I stepped out the door and saw the dog and then a big black thing that was partially blocked by a tree – I thought bear! I ran back into the house to get my glasses and shoes and went running out the door – not sure what I was going to do with a bear and dog encounter, but when I went around the corner – it wasn’t a bear…. it was 12 cows in my front yard eating my blueberry bushes!!!! I shooed them away and they ran around the back of the house and started on the grapes!! I was able to get them off my property – but they left their treasures and the dog of course had to roll in them – so the need for a second bath!

There was also a lot of canning going on this past weekend – so stayed tuned for those post. Happy homesteading and living to all!

Posted in Garden, Homesteading | Tagged garden beds, homesteading, lavender | 5 Comments

Crispy Cucumbers

Bread and Butter Pickles

Knitted Ear Warmer – Headband

Peanut, Peanut Butter..Jelly, Grape Jelly That Is!

Make Your Own Grape Juice

Make Your Own FloorCloth

Pickled Grapes?

Brownies Made With Black Beans

Reaping The Harvest, Mustardy Beet Salad

Life On The Property

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