Monday, August 24, 2009

August is the Healthiest Month....

I love this time of year. Aside from the fact that it aligns with school, there are just so many things that excite me about late August. For starters we are now in the height of Adirondack gardening season (which pretty much means we are finally getting everything that all other zones were havesting a month ago). This week's accomplishments have included:

-making pickles (both zucchini and bread and butter)
-freezing lots of beans
-discovering a superb patch of raspberries and freezing a few quarts
-planting fall crops of spinach, turnips, and radishes
-Making 3 batches of pesto and freezing it in ice cube trays

Other than that I'm simply cooking most of our meals from the garden, which is just such a great feeling.

My other major accomplishment of the week has been getting back onto my running schedule. I was doing really great until right before the wedding. I think it was because Doug was training for the half marathon and I just kind of tagged along. But after the wedding we both kind of took a break. Now I'm right back on track doing about 3 short runs a week (2.5 or 3 mi.) and one long (4+). This week's long run was the Trudeau Rd. loop which for those of you not from the area is a 5 mile course consisting of roughly a 1.5 mile gradual incline right in the middle of the run. I was definitely feeling the burn by the end of the run.

This week will be dedicated to getting my library ready for the start of school and enjoying every last minute of the nice weather. I'm sure we'll be back to the cold before we know it.

Recipes used:

Basil Pesto

2 c. basil
1/4 c. pine nuts (walnuts are good too)
3 garlic cloves
1 tbsp. lemon juice
1/4 c. olive oil
1/4 c. parmesan cheese

Food process into a thick, smooth paste

Bread and Butter Pickles

1 1/2 lb. pickling cucumbers
1 lb. onions (sliced 1/4 in. thick)
3/4 lb. red or yellow peppers (sliced 1/4 in. thick)
3 tbsp. salt
4 c. cider vinegar
2 c. light brown sugar (or white)
2 tsp. ground turmeric
1 tbsp. mustard seed
2 tsp. dill seed

Put cucumbers in bowl and pour boiling water over them. Drain and refresh under cold water. Slice 1/2 in. thick. Place all veggies into a glass bowl. Sprinkle with salt. Mix well, cover and let stand overnight.

Drain off veggies and rinse with cold water.

Put vinegar, sugar, turmeric, mustard seed, and dill in a non corrosive saucepan. Boil rapidly for 10 min. Add vegetables and bring back to boil. Remove from heat.

Pack into sterilized jars and seal. Process for 5-10 min.

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