Garden Girl Blog
Happenings On The Homestead


Friday, March 01, 2013
Hooked on Crochet...No Pun Intended

Michele Alfieri, editor woodlotfarms.com
michele@woodlotfarms.com

Just the truth!  Over the last few months I have been so busy crocheting, it is all I can think about.  I can't wait to get home at night so I can work my project.  I hope for rain on the weekends so I can stay in and crochet all day. 

Unfortunately though, this has meant less time for blogging.  Some of the projects I have been working on are magic potholders, scarves, cowls, hats, coasters and bath scrunchies.  They made wonderful handmade gifts for the holidays or any time of year. Here are some photos of my recent projects.



March is National Crochet Month and I was trying to decide what to do. Then I found Warm Up America! Warm Up America is a charity that has warmed peoples' lives since 1991. Today, WUA distributes warm afghans, caps and other items to tens of thousands of people, thanks to the generosity of knitters and crocheters around the country.  It is a really great organization and I can't wait to dive in. 

I started a local knit and crochet circle in my town last September and am so excited to present this project to the group.  I'm sure everyone will be as eager as I am to start making our squares.  And it builds community.  Our group will send in our squares and they will be joined together with another group's squares until an afghan is made.  It is a great way to feel connected with others around the country and to help someone in need.  If you knit or crochet and would like to join us, please leave a comment below.

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Friday, March 01, 2013
Fire Roasted Red Peppers

Michele Alfieri, editor woodlotfarms.com
michele@woodlotfarms.com


Delicious right?  Why not make your own? 
Now that our gardening season is nearing an end, we are canning and pickling and preserving as much of our last few crops as we can.  This week's menu.  Red Peppers. First, we built a fire outside with a grill rack on top. I put 9 peppers on the rack to give them that nice smoky char. 

You can even see our chickens in the background pecking away.  You can also do this on your outside grill or on your stove top if you have gas.  You have to keep turning the peppers so they don't get too burnt.  Once all sides have been nice and blackened and the peppers are soft, you can remove them from the grill.




Let them cool down until they are easy to handle. At this point you'll need to peel off all that burnt skin, remove the seeds and put the peppers into a bowl.  It is ok if  some seeds still cling  to the peppers or if some of the flesh is a little
charred. 
That is going to add tons of flavor.  You can
tear or cut the peppers into wide strips and reserve all
the juices.

Using a sterilized pint size jar add your cut up
fire-roasted peppers with all their juices, a couple
cloves of smashed garlic, some crushed red pepper,
and sea salt. The spices you add are really to your
liking.  Add as much or as little as you like or switch it
up using the spices you like. 

We still have fresh basil outside so I grabbed a handful
of that and tore it into large pieces and added to the
jar for color along with some black peppercorns and
a whole clove.  Seal with the jar with the lid and
refrigerate for up to 3 weeks.

Your very own, fresh, homemade,  Fire-Roasted Red Peppers To Enjoy!

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