Garden Bounty: Recipes for Homegrown Tomato Basil Soup, Pickled Jalapeños, and Creamed Corn
Embarking on a day filled with culinary projects is a rewarding endeavor, especially when the ingredients are homegrown and the results are jars and containers filled with delicious delights.
Today, I immersed myself in the kitchen, transforming fresh produce into homemade treasures. Join me as I share the story behind each creation and the recipes that brought them to life.
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Homegrown Goodness: From Garden to Table
As a lover of gardening and cooking, there's nothing quite like the satisfaction of using homegrown ingredients in homemade dishes. With an abundance of ripe tomatoes, fragrant basil, spicy jalapeños, and tender corn at my disposal, I set out to create three culinary masterpieces that celebrate the flavors of the season.
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Recipe 1: Homegrown Tomato Basil Soup
Ingredients:
- - 5 lbs ripe tomatoes, chopped
- - 1 onion, diced
- - 4 cloves garlic, minced
- - 1/4 cup fresh basil leaves, chopped
- - 4 cups vegetable broth
- - Salt and pepper to taste
- - Olive oil for sautéing
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Instructions:
- 1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until softened and fragrant.
- 2. Add chopped tomatoes to the pot and cook until they begin to break down and release their juices.
- 3. Pour in vegetable broth and bring the mixture to a simmer. Let it cook for about 20 minutes, allowing the flavors to meld together.
- 4. Using an immersion blender or regular blender, puree the soup until smooth. Stir in chopped basil leaves and season with salt and pepper to taste.
- 5. Ladle the soup into sterilized jars, leaving a bit of headspace, and process them in a boiling water bath for safe preservation.
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Recipe 2: Homemade Pickled Jalapeños
Ingredients:
- - 1 lb jalapeño peppers, sliced
- - 2 cups white vinegar
- - 2 cups water
- - 2 tablespoons sugar
- - 2 tablespoons salt
- - 4 cloves garlic, peeled
- - Optional: peppercorns, coriander seeds, mustard seeds
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Instructions:
- 1. In a saucepan, combine white vinegar, water, sugar, salt, and any optional spices. Bring the mixture to a boil, stirring until the sugar and salt are dissolved.
- 2. Pack sliced jalapeños and garlic cloves into sterilized jars, leaving a bit of space at the top.
- 3. Carefully pour the hot brine over the jalapeños, covering them completely and leaving about 1/2 inch of headspace.
- 4. Wipe the rims of the jars clean, place lids on top, and screw on the bands until fingertip tight.
- 5. Process the jars in a boiling water bath for about 10 minutes to ensure a safe seal. Let them cool before storing in a cool, dark place.
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Recipe 3: Homemade Creamed Corn (Freezer)
Ingredients:
- - 6 cups fresh corn kernels (about 8 ears)
- - 1 cup whole milk
- - 2 tablespoons butter
- - 2 tablespoons all-purpose flour
- - Salt and pepper to taste
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Instructions:
- 1. In a large skillet, melt butter over medium heat. Add corn kernels and cook until tender, about 5-7 minutes.
- 2. Sprinkle flour over the corn and stir to coat evenly. Cook for another 2-3 minutes to remove the raw flour taste.
- 3. Gradually pour in milk, stirring constantly, until the mixture thickens and becomes creamy. Cook for an additional 2-3 minutes.
- 4. Season the creamed corn with salt and pepper to taste. Let it cool completely before transferring to freezer-safe containers or bags.
- 5. Label the containers with the date and store them in the freezer for up to 6 months.
As the day draws to a close and the kitchen fills with the aroma of simmering soup, tangy pickles, and creamy corn, I can't help but feel a sense of pride and satisfaction.
Each jar and container represents not only the flavors of the season but also the love and care that went into growing and preserving these homegrown treasures. So here's to a day well spent in the kitchen, and to the joy of savoring the fruits of our labor in the days and weeks to come.
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