A new grand-daughter is expected any day now. Very soon we will get a call alerting us that the birthing process has begun. I am silly with excitement about another grand-daughter joining the clan! Then in late October she will get another she cousin. So exciting!
Until I get that phone call, I’m busy trying to fill our pantry and freezer with seasonal offerings. I am delighted with the selection of ferments made from garden produce all stored for winter use! Pictured here are recipes from earlier posts, Pickling Naturally : Green Beans, Kohlrabi Dill Pickles and Swiss Chard Kimchi. Those pictured but not posted and equally delicious are Caraway Sauerkraut and Beet Kraut. Our least favorite is the Cardamom Beet, which was an experiment in lacto-fermenting with whey. They don’t have an exceptional flavor like the others do. Definitely not worth repeating.
My right hand man has been a little preoccupied building a deck for daughter #2. His help with gardening and putting food up has been missed!
Check out this building project. After viewing pics of decks Erin liked, hubby designed this. Son in-law #2 and hubby are building it together. A completed pic is soon to come. Obviously they couldn’t get the job done without their little hooded helpers!
Fast forward a few days…and our precious new grand baby was on her way! We zipped away to welcome her and to celebrate her arrival.
Taking care of mom so she can heal and provide ample nourishment for her babies is a role I take joy in when a new baby joins our growing brood. During one of our family dinners together, the following fall inspired vegetable combo was devoured with rave reviews. I threw it together on a whim.
I’m not in a hurry to say good-bye to summer, but there is no denying that fall is in the air. With cooler temperatures comes a desire for heartier dishes. Using what’s available seasonally, why not integrate this into your fall dinner menus? I served this colorful side dish with Lemon Salmon, and Tender Greens with Carmelized Onions . And I couldn’t resist a crusty loaf from one of the local bakeries.
(Ahem….My husband likes his butter)
So here’s the recipe:
3 medium carrots, peeled, cut in 2 inch pieces ( I used skinny carrots. If your carrots are chunky, I’d cut them smaller to match the size of the other vegetables so they all cook evenly)
3 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon cumin
1 teaspoon sea salt
Preheat oven to 425 degrees.
Place all prepared vegetables in a large mixing bowl.
In a small bowl whisk together the oil, maple syrup, cumin and sea salt.
Toss the olive oil mixture with the vegetables to coat evenly.
Spread in a single layer on a rimmed cookie sheet and place on the bottom rack of your oven.
So yummy and simple!
The next morning I served a Rustic Vegetable Frittata which was made with leftovers from the night before, and studded with florets of steamed broccoli. The sweet and savory flavors melded together beautifully!
And now allow me to introduce to you our sweet new arrival, little Miss Greta,
How sweet is this precious photo with her big brother Redd,
Signing off with a thankful heart,