On a recent trip to my father's farm, the chores were divided between my brother, my husband & myself. OK, there were only two chores - painting the in the kitchen & making plum jelly. Weirdly enough, I was the painter & the men were the jelly-meisters. The master-meister was my dad. They began their canning with already extracted plum juice. Using the recipe below, my father guided us through the jelly making process.
Life is about sharing the fruits of the farm. These sweet little jars allow us to bring a piece of the farm home.
Farm Sweet Farm!
Plum Jelly with powdered pectin
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
To prepare juice. Sort and wash fully ripe plums and cut in pieces; do not peel or pit. Crush fruit, add water, cover, and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice.
To make jelly. Measure juice into a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly.
Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Hot Pack - Jar size half pint/pints
Process Time at Altitudes of
0 - 1,000 ft - 5 minutes
1,001 - 6,000 ft - 10 minutes
Above 6,000 ft - 15 minutes
Pure Land Organic
Pure Land Organic occupies 28 acres in McKinney, Texas. The primary farmers are Jack and Megan Neubauer, a father-daughter team who made the leap together from corporate life to full-time farming in 2011. Their goal is to provide a wide variety of high-quality organic produce to the Dallas area. They participate in several Farmers Markets to sell directly to the public (click here to learn where you can find Pure Land Organic ) and also supply fine restaurants, caterers, grocers, and private chefs.
Although not "Certified Organic" by the USDA, they follow organic cultivation practices and do not use chemical pesticides, herbicides, fertilizers or other additives.
The Rosemary Bakery
Bakery with a focus on floral and herbal notes🌿 Sourced locally in Texas or organic✌️
Established September 2014.
World Star Farm
A small 5 acre family farm in Culleoka, Texas. They are a new farm, trying to be more self sufficient and supply the best and healthiest eggs to their family and customers. The chickens are not only the egg providers, but a big part of the family. The hens are all young, just turning 6 months old and starting to give the most beautiful brown colored eggs. There are also white and blue tinted eggs. The chickens are: Free range, cage free, pasture fed, and organic.
Desert Creek Honey
Desert Creek Honey is unique because we produce and package all our own honey. Typically, most honey today is produced and packaged by different companies but we do everything under one roof! We are proud to raise our own honeybees, harvest the honey, and sell it directly to our customers in its most natural and raw form.
Desert Creek Honey is based in McKinney, TX and is family-owned and operated by Blake and Kathleen Shook. They employ over 72 million honeybees in their 1,200 hives to bring the most delicious, all-natural, raw Texas honey.
In 2003, when he was just 13 years old, Blake Shook began beekeeping as a casual hobby. By the time he graduated high school, Blake was enjoying beekeeping and producing delicious honey so much that he decided to pursue it full time. In the years following, Blake has built Desert Creek Honey into a thriving company and married Kathleen, and together they work on producing the finest honey in Texas.
The Happy Cucumber
We currently have over 60 flavors and are only limited by our creativity so the list is growing and ever changing. We make the traditional jams and jellies like Strawberry, Plum, Blueberry as well as some not so traditional flavors such as Pecan Coffee Jam, Herbal Tea Jelly, pepper jellies and jams as well as our popular Peach Cobbler Jam to name a few.
We also have some unique pickles from sweet to spicy and everything in between. Some of our most popular pickles are our Texas BBQ pickle, Balsamic Pickle and Happy Pappy Pickled Pear.
And then we have our awesome relishes the most popular being our traditional Chow Chow relish and our super spicy and very delicious Happy Habanero relish.
All our items are a try before you buy! So feel free to come by any of our booths or store and sample anything that sounds yummy to you. You can also visit our online Store, place your order, pay for it all online, then come out and pick it up at the market or our store in Farmersville, TX or we can ship it to you.
A recent visit to the Charleston, SC area proved to be an "Eater's" paradise. Seafood galore & organic vegetables fill tables all along the coast. She Crab Bisque & Butter Beans are a staple on local menus.
This is my version of The Obstinate Daughter's butter bean paste -- I'll call mine a hummus. This light, simple hummus can be adjusted to your flavor needs.
Once run throught the food processor, butter beans give a creamy, sweet base for a great summer staple. I prefer a freshly cooked pot of beans but canned beans do fine in a pinch.
Butter Bean Hummus Recipe
1 lb cooked butter beans
1/2 c lemon juice
1/4 c olive oil
2 cloves garlic
2 tsp cumin
1/2 tsp ground cayenne pepper
1 tsp salt
1/2 c diced onions
1/2 c diced tomatoes
Roast or sauté garlic in olive oil before adding to hummus.
Soak 1 lb butter beans overnight in 4 cups of water. Add water 2" over beans, bring to boil. Lower heat to simmer & cook until very soft. (It could take 1-3 hours, depending on your beans & location)
Drain cooked, soft beans, cool slightly & run through food processor or mash like potatoes. Fold all ingredients until well blended.
1/2 c olive oil
1 tbsp minced garlic
1 tsp salt
4 pita breads, cut to desired wedges
Sauté minced garlic on low heat in skillet with olive oil. Turn heat up on skillet & fry pita wedges until lightly golden.
Serve & enjoy!
Holiday pies are essential for family gatherings. Our traditions are non-traditional. Our choices are always chocolate pudding pie, apple cobbler & the cooks' favorite -- classic lemon meringue. This year we tossed in "cup pies". We used a 7" pie dish & mini-cake pan. Looks like our newest favorite, cup pies, will become our newest tradition.
Use any kind of mini-cake pan or muffin tin. Baking time will be shortened, keep an eye on the crust & meringue for its golden glow.
Classic Lemon Meringue Pie
PREP TIME 45 min
COOK TIME 35 min
HEAT oven to 425°F. Prepare single pie crust according to recipe directions, using a 9-inch pie plate. Thoroughly prick bottom and sides with fork to prevent shrinking.
BAKE 16 to 20 minutes or until edges and bottom are golden brown.
MERINGUE - STEP 1
COMBINE 2 tablespoons sugar, 1 tablespoon cornstarch and water in small saucepan. Stir until cornstarch dissolves. Cook and stir on medium heat until mixture is clear. Cool while preparing filling. Heat oven to 350°F.
COMBINE 1 1/2 cups sugar, 6 tablespoons cornstarch and salt in medium saucepan. Gradually add water, stirring constantly. Cook and stir on medium heat until mixture comes to a boil. Cook and stir constantly 1 minute. Remove from heat.
ADD about one third of hot mixture slowly to egg yolks. Mix well. Return mixture to saucepan. Bring to a boil on medium heat. Cook and stir 1 minute. Remove from heat. Stir in butter and lemon peel. Add lemon juice slowly. Mix well. Spoon into baked pie crust.
MERINGUE - STEP 2
BEAT egg whites and vanilla in medium bowl with electric mixer at high speed until soft peaks form. Beat in remaining 6 tablespoons sugar, 1 tablespoon at a time. Beat well after each addition.
ADD cooled cornstarch mixture gradually and continue beating until stiff peaks form. Spread over lemon filling, covering completely and sealing to edge of crust.
BAKE 15 to 20 minutes or until meringue is golden. Cool. Refrigerate.
Chef Jeff's formula for this restaurant . . . "Part of our mission is to cultivate relationships within our community. To that end, we have partnered with many local purveyors to bring the best products to your table. As seasons change, so will the menu at Rye. Working with seasonal produce helps us create value in our menu, but also ensures we are serving our guests the best of what the season offers."
My husband & I were lucky enough to get to experience the soft opening of Rye. It is a new dining adventure in Historic Downtown McKinney. Simple foods with an elegant twist. Their cocktails, developed by Manny Casas (a brilliant mixologist) are a fresh take on old standards. Local relationships, celebrated past & designed for the customer's experience - This is that local place that we've been missing.
By the way, can't wait for Sunday Brunch!!
Aunt Rita's Chocolate Chip Pound Cake has always been the staple of our family birthdays. Sunday afternoons tend to be the typical day to bring everyone together to celebrate. With a family of sons, a recipe like this, lends itself to bridge mothers to wives, and children to grandchildren. It is NOT a celebration without it!
We used a mini fluted mold, that makes six, 4 inch bundts.
This simple recipe is perfect for any summer fruit you love. There is nothing like a crisp, crumble or cobbler made with fresh seasonal fruit. I make individual servings in oven safe dishes. The "crumble" part seems to stay crispier in the smaller portions. This crumble contains blackberries and blueberries, so the sky is the limit in mixing and matching your fruit!
In individual, oven safe dishes, place 1 cup of fresh berries, or sliced fruit of your choice (frozen works too). Top with crumble.
*This can be made in a large baking pan to serve as a shared treat, I like the crispiness of the individual servings. Naturally, if you make a multi-serving dish, add as many servings of fruit & crumble to fill the baking dish as needed.
4 cups fruit for 9x9 pan or pie dish
6 cups fruit for 9x13 pan
Equal parts of each ingredient below for each individual serving. Multiply crumble by the number of servings you make.
Helpful Hint - when multiplying recipe: 3 TBSP = 1/4 cup
1 TBSP butter
1 TBSP flour
1 TBSP brown sugar
1 TBSP quick oats (dry oatmeal)
Gently mix with fork & sprinkle onto fruit. Place individual serving dishes on cookie sheet.
Bake mixture at 425° for 25-30 minutes, or fruit is bubbling & crumble is toasted.
With the arrival of the summer heat, we like meals that are light & tasty. My daughter stumbled upon this new take on tuna salad. She added her favorite ingredients to make it her own (which you can easily do as well). We love a saltine but it can be loaded on any cracker or a crusty bead. Enjoy!
What you will need:
large can of tuna (in water)
plain Greek yogurt
cilantro (fresh or dried)
salt & pepper to taste
Add Ins & Garnishes - hard boiled egg, tomato. pecans, walnuts, celery, onions, sweet or dill pickles, olives, grapes, apples. Diced fresh spinach is a good replacement for cilantro. Any vinaigrette style dressing can replace lemon.
I like meals that are simple but tasty, and if I can use the main dish for two meals I consider that a real bonus. Back during the "Soccer Mom" years another mom hooked me up with a great pulled pork recipe.
2-4 lb pork loin or roast & cook it in the crock pot on low for about 2 hours.
Cook it in;
1 cup salsa
1 cup BBQ sauce
1 cup beer
That's it!! It is one of the best recipes I have ever tried. The meat always comes out tender. I have experimented with different variations over the years. A spicier salsa for tacos, a sweeter BBQ sauce for sliders--my latest was Michelob Light Cider instead of beer. It added a light tangy, sweetness.
The dishes shown were meals from two separate nights. I added Pico de Gallo, fresh cilantro & black beans for both. For the street tacos we paired fresh lime; the rice bowls I added roasted corn.
Don't be afraid to try this with chicken also! I used 1 1/2 lbs of boneless, skinless chicken breast cooked the same way. We had BBQ sliders with broccoli slaw on the side.
We are all worthy of feeling satisfied about where we are in our homes. Our approach to the adventure is as important as the results. The journey of finding our design ideals shifts with seasons & people passing through our lives. We are more likely to enjoy the creative process when things are made easy and How To Love Your Home's passion for finding & sharing tools, tips, & triumphs is here for simplifying the journey to a commonsense approach to homemaking & design!