This recipe is for those of you who’ve made cooked strawberry jam and been disappointed that it’s too sweet and not strawberr-eey enough.

Not to mention that many national brands of strawberry jam have a long list of unpronounceable ingredients… let’s skip those ingredients and the food miles by making your own.

You can make this with both fresh-picked or previously frozen berries. And feel free to use the wonky looking or almost too ripe ones for jam. When you’re growing your own, you’ll likely harvest a few cups to a few pounds a day, and if you want to save up and make a batch of jam, just freeze whatever isn’t eaten at the end of the day and defrost once you’ve got enough berries and time.

More on growing strawberries HERE.

If you go to a Pick Your Own Berry Farm and come home with 16 pounds of berries (yep, happened to me before) this is a great way to preserve that summer-sweetened flavor all through winter and right into next spring.

I also love how fast this strawberry freezer jam comes together. It is literally a 10-minute process once the berries are clean.

Technically, you should freeze this jam in plastic freezer containers. And sometimes I do, but I also use freezer-safe mason jars. I pack my freezer jam jars into cardboard boxes, so if something does crack it will be contained.

To prepare strawberries, give them a quick rinse and remove the hulls and any extra weird clumps of seeds on the bottoms of the berries (are those berry butts?). Then crush with a potato masher or similar tool. Crushing the fruit really decreases its volume, so I usually end up preparing about 8 cups of cleaned and hulled fruit that gets crushed down to 4 cups of prepared fruit.

Pick a Pack of Pectin

I love Pomona’s brand pectin for making lower sugar cooked jellies and jams but haven’t had great luck with it for freezer jams. I think it may be affected by the lower amount of cooking time. For freezer jams I usually go with the low-sugar Sure Jell pectin. The different kinds of pectin (high or low-methoxyl) are truly fascinating to me; derived from different foods like citrus peel or apple with different setting times and temps, but that is another rabbit hole for another day…

Strawberry Freezer Jam Recipe

Ingredients:

• 4 cups prepared fruit
• 3 cups sugar, measured into separate bowl
• 1 1.75 oz. box pectin Sure Jell (*low sugar)
• 1 cup water

Directions:

• Thoroughly clean six 8-ounce or four 12-ounce containers (plastic or freezer-safe glass) and lids. It never hurts to sanitize jars with boiling water for ten minutes. The plastic containers just wash thoroughly.
• Prepare the fruit as mentioned above. Measure exactly 4 cups prepared fruit into a separate bowl and set aside.
• Slowly mix sugar and pectin well in a medium saucepan, then stir in the water. Bring to a boil on medium-high heat, stirring constantly. Once boiling, cook and stir one more minute, then turn off heat and pour in prepared fruit immediately. Stir briskly (I like to use a whisk) for one minute or until well blended.
• Fill containers quickly to within 1/2 inch of tops. Wipe off rims of jars or containers and cover with lids. Once cooled off, move to refrigerator. You can refrigerate freezer jam up to 3 weeks or freeze up to 1 year.

And somehow, I always end up with a partial jar that makes that goes right into the fridge to enjoy!

I love this strawberry freezer jam on yogurt and granola, in smoothies, or on or toast with brie or goat cheese. My kids eat it old school with PB+J.

I hope this has inspired you to make some of your own strawberry freezer jam! Whether you grew the berries, picked them, or bought them, skipping the many ingredients in store-bought jam is better for the flavor and your health!

Dig In,
Michelle

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Board butter is a must-have wood care solution for protecting and nourishing your wooden kitchen items.

I see you buying heirloom pieces instead of cheap plastic, and I am so proud of you!

I also want to help you make the most out of those new (usually more expensive) pieces. So, while we’re happily using our wooden kitchen utensils while we cook from scratch, let’s make sure we’re taking good care of them with a simple recipe for “Board Butter.”

*This is also called spoon butter, board balm, and lots of other things depending on the part of the country you’re from. I’m up in Minnesota, so board butter it is.

Wood naturally dries out over time, so we need to do something to keep it from over-drying and cracking.

Enter board butter; a basic mixture of oil and beeswax to help condition and seal our wooden kitchen tools and cutting boards. While this recipe has just two ingredients, both of those ingredients should be top quality to help seal the wood.

Wax:

I love using local beeswax for this, and usually have some extra around for making herbal salves and body butters.

Beeswax is such a gift! On its own it’s an inert substance without specific benefits when consumed directly. The way beeswax is made creates an anti-bacterial, adhesive substance that’s the perfect thickener for so many safe and healthy homemade products. 

You can also use carnauba wax if you want to keep a vegan kitchen. Carnauba wax come from the carnauba palm (Copernicia prunifera). The carnauba palm is native to Brazil and is also known as the “Tree of Life.” Just make sure it is pure wax with no additives.

If you’re having fun melting and mixing, try making my Calendula Salve!

Oil:

There are a few different oils that do well as wood conditioners. The main thing is to keep them 100% pure and organic. Stay away from mineral oils as they tend to be processed in a way that can ooze toxins over time.

I have used both coconut and sunflower oil for this recipe. I prefer coconut oil for the smell and way it leaves the spoons and cutting boards. I have also seen flaxseed oil recommended for this project. *Remember to look for unrefined options*

Board Butter Recipe

*1 part beeswax
*3 parts coconut oil -or 2.5 parts sunflower oil.
(Yup, that’s it.)

Use proportions that make sense for how much wood you want to protect.

Heat the beeswax and coconut oil in a double boiler until melted. I make my double boiler from a pyrex measuring cup hung over the edge of a pot, making sure at least half the measuring cup is under water to heat evenly. Keeping the melting process low and slow helps keep the intrinsic benefits of the raw beeswax.

Once warmed and melted, mix well. This recipe will cool to a thick paste-like consistency. Wait until fully cooled to place the lid on to avoid any condensation forming on the bottom of the lid.

You can slather on a thick layer to your favorite wooden kitchen utensils and let set overnight, wiping off any excess in the morning, or just go for it all at once. I have found a little warming helps it really soak into the wood as well.

I keep my jar of board butter handy to use on utensils as needed. But I also try and condition all my wood pieces at least once every winter, as that’s when it is driest in my home and I’m spending more time in my kitchen than in the garden.

Store the jar of spoon butter in a cool, dark place (I keep mine in my pantry) and it will last 12+ months.

I love being able to use this natural product to keep my homestead kitchen running smoothly.

Let me know if you try this Board Butter Recipe in your kitchen!

Dig In,

Michelle

The post DIY Board Butter Recipe appeared first on Forks in the Dirt.

Making something from nothing seems so magical! Cooking up a steaming bowl of hearty soup from what we typically see as ‘extra’—or at the best something to compost—makes you feel like a real homesteader.

And anyone who has grown broccoli knows, there’s a LOT of extra leaves on those plants! Plus there are so many nutrients—AND so much flavor in the leaves we often toss onto the compost heap.

But this broccoli leaf soup recipe gives you an option for making a delicious, hearty soup with humble beginnings. The broccoli leaves act a lot like collards, and you can use any broccoli leaf that’s still green and not dried out. P.S. my boys actually enjoy de-stemming the leaves, which is the only real prep work to this one-pot soup!

This varies in ingredients and final texture from my Best Broccoli Soup recipe, as the leaves give it a different depth of flavor.

Broccoli Leaf Soup Recipe

Ingredients

1 Tbsp olive oil + butter (each)
1 large yellow onion
3 cloves garlic
½ pound broccoli leaves (de-stemmed)
A few extra broccoli stems and florets if you have them
1 tbsp thyme
1 tbsp parsley
1 15oz can chickpeas
(OR)
2 medium potatoes (Yukon gold work well)
1 quart chicken broth
½ cup of half and half (or whatever milk or cream you have)
2–3 tbsp cream cheese

Directions

First, sautée onion, garlic, and herbs, then add broccoli leaves and wilt for a few minutes. Next, add in chicken stock and simmer for 20 minutes. Really cook those greens down.

Remove from heat and add (in two phases if needed) to blender along with milk/cream and cream cheese.

Puree well—it will take time. It never gets truly silky, but there is something so satisfying about the texture.

Enjoy Your Soup!

You can add more protein and another layer of flavor with ham or bacon, but it isn’t necessary. With the beans it has enough protein and is really filling. Of course you can always add some cheese (a sharp cheddar is our favorite) or even some microgreens to dress it up a bit.

If you’re looking for more soup ideas, I’ve got a whole lot more listed on my Homestead Recipes page.

Happy Slurping!
-Michelle

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We finally hit a new milestone at our suburban homestead last summer- preserving eggs! When we couldn’t keep up with the eggs our hens were laying we had to make some decisions.

What a wonderful problem to have. But I also wanted to make the most of our surplus for those winter months when the eggs dwindle. Especially because I knew that most of my girls were in for their first serious molting (usually happens around 18 months old) and so we’d be short on eggs come winter.

So, I did what most modern-day, first-generation homesteaders do- I took to the internet and started researching…

I found some conflicting information from some of my own trusted resources, but enough research to try a few different options. Because I have learned the hard way, “Don’t put all your eggs in one basket” (or mason jar).

So I chose to both Freeze and Water Glass my eggs. I had only frozen a few eggs before and it worked well, but I wanted to try both and do a side-by-side comparison of preserving eggs for our family – and for you all.

The most important thing to remember here is that you do what feels right for your family!

READ THIS if you’re thinking about starting your own flock.

Here’s our ‘Eggsperience’…

Preserving Eggs by Water Glassing

Water glassing is a process where you essentially overload the eggshell with pickling lime to nearly completely stop the exchange of air between outside and inside the egg. You’re trying to plug the microscopic air holes that allow a baby chick to breath, in order to keep the egg in ‘suspended animation’. Old school homesteaders did this as a way to hold eggs without the need for refrigeration. This method is used to get homesteaders through the lean egg time- over the winter when hens slow down laying because of the decrease in sunlight.

For preserving eggs this way they need to be PERFECTLY clean, with a full bloom still intact. Getting some poop into the lime water solution will allow any contaminants to enter the eggshell before it is sealed up.

Water Glassing Recipe:
1 ounce pickling lime
1 quart water

• Measure 1 ounce of pickling lime, add the lime to a sterilized half gallon jar (or ½ the recipe for a quart-size jar).
  Mix lime powder into water well; it doesn’t really dissolve.
• SLOWLY add eggs, trying to get pointy side down
• Add airtight lid
• Store in a cool dark place for up to a year
• Can add more eggs and water as you get them.

 Pros –

• Shelf stable (in a cool, dark location)
• Can last over a year
• Simple Process- mix pickling lime + filtered water, set eggs inside

Cons –

• If there is any chicken poop or dirt, it can enter the egg via the shell and you can get sick (salmonella not death)
• The eggs become more watery the longer they sit
• Your kids can easily crack an eggshell and the rest of the batch is ruined (ask me how I know

Preserving Eggs by Freezing

This method for storing eggs is as simple as it sounds. It is also more familiar to most of us as a way to preserve, but that doesn’t automatically make it better.

The only trick is that you crack and scramble the eggs before freezing, and have to use a freezer-safe container.

The eggs thicken after thawing, so I use two to three times as much water and/or milk to thin them out before making into an omelet or scramble. They work great for baking as is or thinned out a little too. They do take up space, but my 2 cup square freezer containers hold roughly eight eggs, perfect for my family of four. The containers measure 4”x4”x2” – about the same size as a single large muffin. You can also use large silicone ice cube trays and freeze in smaller portions. The typical ratio is 1 scrambled egg = ¼ cup.

Pros –

• Comfortable process and pretty foolproof as long as your freezer stays frozen
• Easy to use, almost end up with more egg ‘mass’ after freezing

Cons –

• Take freezer space and energy to preserve
• It’s best to take time to defrost them. DO NOT microwave these to defrost; you will be disappointed. Set in a water bath or take out the night before and place in the fridge to thaw.

Storing Fresh Eggs

You can store eggs fresh, unwashed from your backyard (or farmer) on your counter for two weeks. We have a rotating rack that helps us keep fresh eggs on the top and easily accessible.

You can store eggs in the refrigerator for up to six months, but the quality diminishes after a month or so- which is why we preserve them in other ways.

• Refrigerate: Store eggs in the coldest part of the refrigerator, away from the door and pungent foods, at a temperature of 40°F or slightly below. The temperature on an inside shelf is more consistent than the door, which is opened and closed frequently. Eggs can last about three months or more in the refrigerator, but unwashed eggs can last about two weeks unrefrigerated.
• Hard-boiled eggs: Hard-boiled eggs can be stored in the refrigerator for up to a week.

My Preserving Eggs ‘Take Aways’

I will hopefully always have enough extras to be preserving eggs. But we’ll likely only water glass a few eggs, as we run out of plastic freezer containers. It was pretty heartbreaking (and stinky) to throw away 16 or so eggs in the middle of winter when I realized that something was wrong…

Also, if you want to try this- use more and smaller containers- because, even though I should know better, I put too many eggs in one 2 gallon mason jar…

You can also dehydrate scrambled eggs and freeze dry them if you have the right tools and patience. I might try and dehydrate some this summer as well… but freezing has worked best for us so far.

Also, there’s lots of ways to use those eggs during the summer! We hard-boil about a dozen a week, and even make lemon curd (recipe is in our book, Small-Scale Homesteading.)

Would you try water glassing to preserve your eggs?

Have you frozen eggs before?

Dig In,
Michelle

The post Preserving Eggs: Water Glassing vs. Freezing Eggs appeared first on Forks in the Dirt.

A favorite festive recipe is Chai Tea!

This will not only warm your body and soul, but makes your home smell like the holidays along the way… once I start making this Hygge season has officially arrived on our homestead.

Simple and completely able to tailor to your tastes, this chai tea recipe lets you add more or less of ingredients as you like.

I adore how I start craving this tea right around the same time I harvest my ginger each year. I’ve got an in-depth article on growing ginger in the north.

Chai Tea Recipe

Ingredients

3–4” of fresh ginger, chopped or grated
3 Sticks of Cinnamon
(ground cinnamon will make the tea gritty)
2 tsp Whole Cloves (or 1/2 tsp ground)
1/2 of a Whole Nutmeg (or 1 tsp ground)
1 tsp Peppercorns ( do not substitute ground)
2 tsp Allspice
Optional: 6–8 cardamom pods
or 2–4 Star Anise
1 Vanilla Bean (or add 2 tsp vanilla extract after you take off heat)

Directions

Simmer all the above in a medium pot with 3–4 cups of water for 15–20 minutes.

Add 6–8 black tea bags, turn off heat and let steep for 5 minutes.

Strain into a heat-proof container. Store in refrigerator for up to a week.

To serve, heat tea concentrate and then add milk, or milk with a splash of cream , or half and half—yum! Up to a 50/50 ratio. Sweeten with honey or maple syrup.

I will often keep the strained ingredients in a pot on the stove, and keep simmering in water like a stovetop potpourri!

Also, many of the same ingredients do well in my DIY Cocktail Infusion Kits.

Cheers to simple, slow cups of chai tea, herbal tea or whatever warms your soul!

Michelle

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A little crisp on the top layer, dense and perfectly spiced with chunks of warm apple throughout… This baked apple oatmeal recipe is so easy, uses a single bowl and can feel like a hearty breakfast or delicious dessert depending on how you dress it up!

I love the ‘idea’ of baked oatmeal but so many recipes can fall apart and feel like a good attempt gone wrong. This recipe teeters between baked oatmeal and oat cake/muffins, but I’m 100% comfortable with rocking the oat boat like this- because these are absolutely delicious!

Oat Power

I love making oat flour out of my oats and think this is my second favorite gluten free flour of all time. So, this recipe uses the humble oat in three ways. We use whole rolled oats (not the instant kind please), oat bran and then more of the rolled oats, pulverized to a flour to bring all the health benefits of oats but help it hold this dish together like a flour. Because it only uses oats, it is also naturally gluten free!

I don’t want to call this a health food, because there is maple syrup (or brown sugar) and butter (or coconut oil) in it- but the oat’s naturally high amounts of soluble fiber (specifically called beta glucan) lowers blood glucose and cholesterol levels. The oat bran also provides high levels of antioxidants. Oat groats and steel cut oats both naturally contain oat bran. But oat bran is also sold on its own, usually in the bulk bins from your local coop.

And I’ll give a shout out here to farmers growing grains sustainably and organically. It takes a lot more land to grow marketable amounts of these grains compared to vegetable farming operations. I see you and appreciate you!

Back to the Apples

It’s the perfect pairing of the nutty oats with a spiced fall apple flavor. I am not an apple snob, so I say use whatever apples you have on hand, but I do prefer a slightly tart apple in these.

Granny Smith is the classic, but I prefer Honeycrisp, Cortland, Macintosh or  if you can find them Northern Spy. Whatever apple you use, these will be simply satisfying.

If you’re looking for an Organic Apple Orchard I’ve got you covered there too!

I’ve also baked these in a 9X12” (lots of crispy edges and tops), a 9” round (almost overflows), and muffins (this makes a slightly awkward 18 muffins) – all are delicious. I will suggest you steer clear of paper muffin liners because this is such a wet batter going in that half the muffin will stick to the liner when you’re trying to eat them.

Baked Apple Oatmeal Cake Recipe

Ingredients

• 3 c. rolled oats – 1 cup pulverized into flour
• ½ c. oat bran (or another ½ cup rolled oats)
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 1/8 tsp. freshly grated nutmeg
• 1/4 tsp. ground (or 1/2 tsp fresh) ginger
• 1/4 tsp. cloves +/or cardamom *optional
• 2 large eggs
• 2 c. milk (2% or whole)
• 1 tsp. pure vanilla extract
• 1/4 c. maple syrup (or brown sugar)
• 2 small apples cored, peeled, and chopped (about 2 c.)
• 4 tbsp. (1/2 stick) butter (or coconut oil) melted, plus more, softened, for pan
• 1/2 c. chopped nuts (pecans, walnuts or hazelnuts) *optional

Preheat oven to 350F.

Grease pan of choice with coconut oil

Start by mixing the dry ingredients in a large bowl.

Measure 2 cups of milk into a 2 cup measurer- then you can crack and beat two eggs (gently) and add the vanilla, pour and then measure the maple syrup all in the same measurer before pouring into the dry ingredients. Melt the butter (I use same now empty measuring cup) and add to batter.

Mix and let that mixture soak up the liquids while you peel, core and chop enough apples to make around 2 cups. Chop and add nuts if using. Mix with the other ingredients.

Grease your pan or muffin tins with coconut oil. and fill to just under the rim. These do not expand much.

Bake in 350F oven for allotted time:

• 9X12 – 20-25 minutes
• 9” Round- 25-30 minutes
• Muffin tins- 20 minutes

Enjoy it Your Way

And then we can dress it up. My one son LOVES whipped cream- and straight cream with a little vanilla extract whipped in is a delightful topper. I also push whole fats with my boys and paired with the oats this is a healthy way for them to eat them.

I prefer whole fat Greek yogurt spiced with vanilla, cinnamon, and ginger, maybe cardamom too… the yogurt feels like a breakfast, but the whipped cream brings this fully into the dessert realm in our home.

For more apple goodness check out my post An Apple A Day that has loads of delicious ways to cook with and preserve the fall apple bounty!

If you’ve moved on to Pumpkin, try my favorite Spiced Pumpkin Cake recipe too!

Let me know how you prefer to enjoy these healthful, delicious apple + oat treats.

Dig in,

Michelle

The post Baked Apple Oatmeal Cake (GF) appeared first on Forks in the Dirt.

I love the two different versions of this recipe equally, it just depends on what flavors I’m craving more, and if I happen to have some potatoes around as to which I make.

You can use a variety of zucchini in this recipe, and even summer squash too, just be aware of the different moisture content in each variety. Patty Pan are one of the ‘meatiest’ and dense/driest types, while Fordhook + Golden varieties tend to be wetter. If you shred the zucchini and can see extra water in the bowl, squeeze some out so you don’t have too thin of fritters.

More information on Growing Zucchini + More Ways to enjoy them on another post, A Zillion Ways to Zucchini.

Either way the Zucchini Cornmeal Fritter, or the Zucchini Potato Fritter is delicious quick lunch, though shredding raw potato and cooking them takes a little longer. I do love a good potato pancake though, and the potato version are like a lighter, veggi-fied version of a potato pancake (I’ve also made them in the Swiss Rosti style-YUM!)

We almost always enjoy them with a fresh Tzatziki Sauce (Cucumber + Yogurt Dip) so I’ve included that recipe here as well- 3 recipes in one blog post- jeesh

Try both and let me know which version you prefer!

Zucchini Cornmeal Fritters

• 2-2.5 Cups of shredded Zucchini (see note above))
• 1 shallot
• 1/3 Cup shredded Mozzarella
• 1/3 Cup corn meal
• 1 large egg
• 1 tsp salt
• 1 tsp paprika
• ½ tsp garlic powder
• Oil to sauté

Mix all ingredients together and let rest for 10 minutes so the cornmeal absorbs moisture. *This is when I make a quick tzatziki sauce. Turn heat to medium/medium-high. Heat enough oil (I prefer olive or avocado) to cover bottom of pan. Pour 1/3 cup circles of batter into pan, flip once halfway cooked usually around 3-4 minutes. Let drain on paper towels. Refrigerate leftovers, which stay good for 2 days.

Zucchini + Potato Fritters

• Ingredients:
• 2+ pounds fresh zucchini, shredded (excess moisture squeezed out if needed)
• 1 pound potato, shredded (can use sweet potato too-sooo good!)
• 1 medium onion diced or shredded
• 3 eggs
• 2 tsp baking powder
• 1 tsp salt
• 1 T mixed spices like garlic, onion, paprika, black pepper,
• Up to 2 Tbsp hot sauce (or none)
• 3/4 cup flour of your choice (I use ground oats)
• Oil to Sauté

DIRECTIONS: Mix together all ingredients and let sit for 5-10 minutes to let oat flour absorb moisture. Form loose patties with wet hands. Heat enough oil (I prefer olive or avocado) to cover bottom of pan. Pour 1/3 cup circles of batter into pan, flip once halfway cooked usually around 6-8  minutes. Let drain on paper towels. Refrigerate leftovers, which stay good for 2 days.

Cucumber Lover’s Tzatziki Sauce

This is our family’s favorite sauce to accompany our fritters so I had to share here too… PS-I do not peel my cucumbers for this- but do scoop out any large seeds.

• 1 large English cucumber, Shredded (any cucumber will do, just scoop out any large seeds)
• 1 tsp Kosher salt
• 4+ garlic cloves, pressed or minced
• 2 Cups Plain Greek Yogurt
• 2+ TBSP chopped dill
• 1 tsp lemon juice or white vinegar
• Pinch of white pepper (black is a fine substitute)
• Olive oil – for drizzling on top

If you can let the sauce sit for 30 minutes the flavors will have a chance to mingle!

In the winter we’ll take out a pack of frozen shredded zucchini and whip these up with the warming spices of curry!

The fritters are also surprisingly delicious cold the next day.

…And if you need a sweet treat option for your Zucchini, try my Decadent GF Chocolate Zucchini Cake Recipe!

I hope you make at least one of these two versions of Zucchini Fritters- and let me know what you think!

Dig In!
Michelle

The post Zucchini Fritters Two Ways (but both Gluten Free) appeared first on Forks in the Dirt.

Fancy enough to impress guests but cozy for a small family meal – and it makes great leftovers. Hello “Meatless Monday”!

We use the old stand-by winter vegetables of butternut squash, potatoes, kale, and red onion with a few tweaks. This recipe can also both work as vegan if you sub in some vegan cheese.

Squash

Using the top solid part of a butternut squash (or slices of Delicata, Autumn Frost or Kabocha) for this lasagna recipe will help it hold together better. You can use the bottom part that you scrape the seeds out of for the smaller chopped pieces for roasting, even adding to a warm winter salad.

You do have to start this process with a sharp knife, but the slicing effort pays off in the end.

Kale

Another start ingredient in the recipe is kale. Yes, I’m obsessed; eating kale makes me feel good, so I’m not going to stop anytime soon- but my northern garden has stopped producing it now. While I still have one bag of the fresh stuff left, I have many bags (and pucks) of frozen kale just waiting for me. This recipe works well with either frozen or fresh kale.  I like options… lots of kale options.

In the interest of keeping this recipe more local, you can try the hot house grown “Bushel Boys” during MN winters, Grown in Owatana- which is just around 19,000 miles closer than California, the largest producer of tomatoes in the US.  I think the greenhouse grown versions are not great for eating raw but they are perfect for this recipe. Unless you have whole frozen or canned tomatoes waiting for you…

Let’s get cooking!

Winter Squash Lasagna Recipe

Ingredients:

1/2 butternut squash
1/2 medium Red Onion
1 small bunch kale
2 medium Yukon gold potatoes,
6-8 oz. provolone cheese
2 small tomatoes
1/2 C grated Parmesan
*Optional – thin sliced ham or bacon
EVOO, S&P

Directions

Heat oven to 425F

Get all the ingredients prepped:
Peel and slice the butternut, (I like half circles)
Slice potatoes into rounds
Slice red onion into rounds,
remove stems and shred or chop kale into bite size pieces

Slice provolone
Slice tomatoes
EVOO in bottom of pan and start layering:

Squash, then onion, then kale
(optional meat)
drizzle EVOO S&P
Then Potatoes and half the provolone
Then more kale, more EVOO S&P
Then onion, tomatoes
Top with rest of the squash and last of provolone

Bake for 30 minutes covered.

Drop temp to 400, and add parmesan to top. Bake uncovered for another 10-15 minutes until potatoes are cooked through.

Let cool for 10-15 minutes before serving.

This is a new favorite. Let me know what you think! I always love to hear when people substitute ingredients too!

Dig In to this cozy comfort food and let me know what you think!
Michelle

The post Winter Squash Lasagna appeared first on Forks in the Dirt.

I love playing in the kitchen—being able to coax out intense or subtle flavors from high quality ingredients lets you taste the herbs and spices in new ways! Infusing spirits feels like magic to me…

And magic is always a good gift to give!

And I just added easy to print tags with directions below

Remember to save a jar or two so you can gift yourself as well.

I’ve gotten rave reviews from friends who’ve sipped the results of these infusions so far. They are simple to put together and fun to give—and better than the store-bought versions in so many ways (especially because you can pronounce all the ingredients!). Plus, they can shine bright in their presentation, or be as homey as you like!

For more holiday gift ideas visit my Gift Guide to give from the heart

Gather Ingredients for Your Cocktail Infusion Kit

Similar to mixing and matching herbs for teas from dried-up leaves, infusing imparts flavors (or healing properties like in calendula oil for making salve) without the heat. Letting herbs and spices impart their flavor at room temperature takes longer—but also brings with it subtler scents and layers of flavor.

I have just started seeing these kits in a few specialty shops and farmers markets and they are not cheap! But luckily, making them at home is quite inexpensive.

If making for yourself, you can use fresh ingredients (fresh orange or apple slices and cherries), but these make really fun gifts when fully dehydrated ingredients are added to the jars. Gifting dehydrated ingredients lets the person who receives the gift choose when they want to make the infusion themselves. You can gift with a bottle of spirits or without.

Dehydrating

Just a note on how easy it is to dehydrate citrus and apple slices…

Slice thin, and use any number of ways to dehydrate. The length of time it takes to dehydrate correlates to how thick the slices are.

• An oven at 225F for a few hours
• A dehydrator for 5–10 hours
• On top of a wood stove for 6–8 hours

I will also say, these kits make great teas too. I’ve added the cocktail infusion kit contents to a teapot of hot water and simmered for a few minutes, similar to chai tea. The Citrus + Spice is my kids’ favorite winter tea!

You can mix and match ingredients up to a certain point… staying in the same flavor families will help!

I’ve got a great article on Harvesting and Preserving Herbs as well.

Cocktail Infusion Kit Recipes

Sweet Citrus + Spice
2–4 Orange slices
3–4 Cherries
1 Cinnamon stick
3–5 Whole cloves
1 Star anise
2 Sugar cubes

Mulling Time
2–3 Apple slices
1 Cinnamon stick
2 slices ginger
2–3 whole cloves
1–2 Sugar cubes

Whole Lotta Hygge
1 Cinnamon stick
1 Cardamom pod
2–3 slices ginger
1/4 vanilla bean

*Recipes amounts are per 12 oz. Glass Jar*

If you have extra ingredients, many of these same items transfer to other winter favorites. My Chai Tea Recipe is simple and delicious, or my Stovetop Potpourri Recipe that I shared with Hobby Farms Magazine.

Infusing

To let the flavors release and meld takes a little time. And while you’re waiting, you can always sip and see if you like the flavor. You’ve got complete control here, so if you want more or less of something in the final flavor, add or remove ingredients at any point.

Presentation

Once you’ve added dry ingredients to jars, you can give as is, or dress up the jars with fabric on the lids, cute gift tags, and ribbons.

Make sure to include instructions on how to make the infusion. HERE is my downloadable PDF of ready to print Christmas tags with directions (as seen to the right).

But, I love it when you can hand write things too, especially when kids help with the writing

Make it your own, but I usually end up with something like:
HOLIDAY CHEERS!
Add whisky/bourbon to cover ingredients. Replace lid. Let infuse at room temperature for 3–6 days.
Strain + Enjoy!

Strain + Sip

I prefer adding hot water (not quite boiling because we don’t want to burn off the alcohol) and the infused whisky to a mug and sipping by the fire for full enjoyment.

Pair this with a good (but not the finest) whisky, bourbon, or spirit of your choice and whoa, you’ve got yourself a delicious, homemade concoction unlike anything you can buy in the store.

And while I haven’t tried adding smoke to these yet, that may be my new way to play with my drinks next winter. Always good to have something to look forward to!

If you’ve got some whisky that was just so-so, this could really spice it up, and is actually what lead me to try different infusing recipes…

Holiday Cheer + Cheers to you and yours!

-Michelle

The post DIY Cocktail Infusion Kit appeared first on Forks in the Dirt.

Start with the Best Broccoli

Broccoli is one of our family’s favorite garden veggies to grow. So much so that my boys will even go patrol for cabbage worms, the little green guys that can ravage this plant if left to their own munching.

I also love that when we eat broccoli, we’re eating the immature flower buds! I used to tell my boys they were eating broccoli bouquets, and I like to think that helped them grow in their love for this powerhouse veggie.

I’ve had good luck growing Bellstar, Emerald Crown, and Green Magic varieties of broccoli in our zone 4 gardens (all from Johnny’s Seeds).

Harvesting Tip** Soak your broccoli florets in salty water (1 Tbsp in a bowl of water) for a few minutes so any creepy crawlies float to the top!

Because it is a family favorite veggie, we grow a lot of broccoli and usually have some frozen to use during the winter months. And while we love many veggies from green beans to corn simply heated and eaten as side dishes straight from the freezer, I find broccoli needs a little extra love once frozen.

Soup is the perfect spin!

In addition to the blanched and frozen broccoli from the garden, I’m also saving broccoli stems all season to use in this broccoli soup. To make the best use of them, peel the ‘skin’ from the tender part of the stems closer to the buds. Toss the woody part (further down the stem) into the compost. These add great bulk and flavor to soups. And by peeling, you’ll get rid of the most gas-inducing part of the broccoli!

My secret ingredient in so many pureed soups is a little cream cheese. It adds such a depth of flavor and pairs well with broccoli.

You can keep it really simple, and even skip the pureeing, if you like it chunky. If leaving this kind of soup chunky, make sure to not overcook the vegetables. You can also add up to half cauliflower if preferred. See, super-flexible soups really are the best!

I’ve added the white beans and/or potatoes as a way to thicken this soup without adding gluten, and I like the flavor better too. Leave out the cream/cheese if you want to keep it dairy free or vegan.

Healthy Broccoli Soup Recipe

Ingredients:

• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1-2 celery ribs, chopped
• 1-2 yellow/white carrots (optional)
• 1 tsp thyme
• 1-2 cups shredded zucchini (optional but great thickener)
• 2-3 Yukon Gold potatoes, chopped
• 4-5 cups broccoli stems and florets (frozen is fine)
• 6 cups chicken (or veggie) stock
• ½ cup white beans (optional)
• 1 cup milk, or ½ cup of half and half, or ¼ cup of cream cheese
• Salt + pepper to taste
• Olive oil to sauté

Our family’s favorite garnishes for this healthy broccoli soup recipe are roasted chickpeas, pea shoots, green onion—and of course always served with toasted bread.

Directions:

• Chop veggies into desired sizes, considering if you’ll be pureeing.
• Sauté onions for a few minutes, then add garlic, thyme, and celery.
• A few minutes later add the shredded zucchini, potatoes, and stock. If you have lots of good broccoli stems, add those in now as well. Simmer for 10 minutes.
• Then add in broccoli florets and cook for another 5-10. Or if pureeing, add florets at same time, cooking for 10-15 minutes total.
• You can puree some stock with the white beans to thicken, or add milk, half and half, or cream cheese while pureeing as well.

Have fun garnishing! We love to sprinkle microgreens on top of our soups. And make sure that bread is extra toasty!

Last Words on This Healthy Broccoli Soup Recipe

For more Very Veggie Soup Recipes, check out my RECIPE page. I’m also perfecting a “Broccoli Leaf Soup” recipe—check out this deeply flavorful and nutrient packed recipe!

This healthy broccoli soup recipe makes excellent leftovers and keeps in the fridge for a few days.

Dig In,

Michelle

The post Best Healthy Broccoli Soup Recipe appeared first on Forks in the Dirt.