|A small glimpse of the blackberries we picked.|
|My oldest dude, Mason, helping me slice the tomatoes from our garden, so we could make "sundried tomatoes".|
|Grape "pastegh"....fruit leather.|
So far, this year, here is what I've done:
-Sundried tomatoes (amazing!)----used cherry tomatoes & thyme from my garden
-Raspberry jam (raspberries bought locally)
-Blackberry jam (with a few raspberries thrown in for good measure---blackberries picked locally)
-Jalapeno jelly ---- ALL from my garden (red & green bell peppers, jalapenos)
-Bottled (canned?) peaches---bought locally
-pickles (cucumbers from my garden)
I also flash froze a bunch of blackberries, strawberries, and peaches.
Hopefully I will also be able to do some tomatoes, salsa and pasta sauce. So far, our bigger tomatoes (romas, etc.) are slow to produce. I think it has to do with our insanely wet spring. I'm hoping they are all just coming on late!
Admittedly, not everything is being "saved" for later.
The peaches that I bought are amazing! In fact, they are so ripe & juicy that I had a hard time slicing them for canning. They aren't pretty (in the jar), but they'll taste good! So, of course we had to eat some.
I made a simple, but amazing, vanilla bean ice cream. Then, I topped it with tons of sliced juicy peaches.
As my son Camden would say, "Mom, I could DIE with this." Who can say it better than a 6 year-old?
So, go buy (or pick) some juicy, fresh, local peaches, and slice them ontop of this ice cream!
Vanilla Bean Ice Cream
- 1 cup cold half & half
- 3/4 c. granulated sugar
- 2 cups cold heavy cream
- 2 tsp. vanilla bean paste (or vanilla beans)
- In a medium sized bowl, or the bowl of your mixer, whisk (or beat) together the half & half and the sugar until the sugar is dissolved. Mix in the heavy cream and the vanilla until well combined.
- Pour into ice cream maker, and mix until thickened about 30 minutes.
- Transfer the ice cream into a freezer safe container and freeze (with a lid on) until frozen. At least 2 hours.