Apple Chutney

Apple season is in full swing and this year we wanted to experiment with preserving apples to enjoy year round.  Last fall we canned apple sauce, which came out delicious, and this time we decided to try something new and make apple chutney.  This chutney is filled with onions and spices that make it a unique holiday gift.  We were excited that we had a bit leftover after canning so we could sample it and pair it with a variety of foods.  It was delicious on top of a sharp cheese, such as cheddar or blue cheese, and provided a unique touch for a grilled cheese sandwich.  Whether you decide to can this chutney or not, try it today to enjoy your local apples in a new way!

Gazpacho

Gazpacho is a refreshing summer-time soup that allows you to use any spare vegetables you have or whichever are readily available at the market.  This recipe is adapted from Moosewood Restaurant, the famous New York restaurant that has led the way in vegetarian cooking since 1973.  The restaurant has published many cookbooks that are well worth exploring for new vegetarian ideas and old classics (their banana bread recipe is delicious).  Their version of gazpacho uses tomatoes, cucumbers, and herbs as its base, but you can also experiment with peppers, zucchini, or carrots and a variety of herbs.  Gazpacho is easy to make using a blender and keeps well in the fridge for days and is always perfect for an easy snack, lunch, or dinner!

Dilly Beans

Dilly beans are one of our favorite ways to enjoy the summer harvest.  Pickling these green beans retains their crunch while adding a punch of flavor from the vinegar, garlic and dill.  We have found it's great to keep a jar in the fridge for a quick snack, a topping for a sandwich or as a unique twist in potato salad.  Once canned, they make a great gift that anyone is sure to enjoy, and by using a variety of colored beans they are even more attractive.  Additionally, Canning these beans using the simple boiling water method is a great way to enjoy their fresh flavor all year long.  Give this recipe a try before the end of bean season, and come December, we know that you will be happy that you did.