Hi everyone. I have been receiving some feedback on my new newsletter venture. Thanks everyone for the positive response! There has also been some confusion regarding the sign up process. You must check your E-mails after the initial sign up to confirm registration and Amazon set up. Sorry for the extra steps but I just want to make sure that you all get what you are signing up for. Thanks again and let me know of any further problems. I'll get my tech team (Matt) right on it.
~Chapin
Sunday, September 18, 2011
Thursday, September 15, 2011
My Monthly Newsletter is Now Ready!!!
Hi Everyone!
I'm so excited. My monthly subscription newsletter is now ready.
Click Here to subscribe it's only $2.99 a month for lots of gardening tips, recipes, planting and harvesting schedule and lots lots more. You will receive a monthly newsletter with your subscription and access to my YouTube videos. Thanks
Chapin
I'm so excited. My monthly subscription newsletter is now ready.
Click Here to subscribe it's only $2.99 a month for lots of gardening tips, recipes, planting and harvesting schedule and lots lots more. You will receive a monthly newsletter with your subscription and access to my YouTube videos. Thanks
Chapin
Making Vegetable Stock out of Kitchen Scraps
Ok so I really do not like throwing anything away. I am always coming up with ways to re-use and or re-purpose anything. I came up with a way to reuse the tops and bottoms, skins, inners of your veggies that you would normally through in the garbage, well hopefully into your worm bin . Check it out
1. Take a Gallon freezer bag, start placing all the left-over vegetable parts in this bag. This includes tops, bottoms, onion skins! everything. Put it in the freezer. Once the bag is full you are ready to make this yummy Vegetable stock
2. Take your bag of frozen vegetables out of the freezer and put on a baking sheet. Place in the oven @ 450 degrees for 30-35 minutes. This will roast the veggies and will intensify the taste of the veggies.
3. After your veggies are roasted, fill a stew pot with water. Bring to a
boil.
Add roasted vegetables, 5 Tablespoons olive oil, 2 Tablespoons pepper, 2 Tablespoons salt, 2 sprigs rosemary, 2 sprigs sage, 3 sprigs thyme. Cook everything for 30 minutes at a rolling boil.
4. Once cool, drain the vegetable stock into freezer bags or containers. Freeze. Use within 4-6 months.
This is great as a soup starter!!! Enjoy
1. Take a Gallon freezer bag, start placing all the left-over vegetable parts in this bag. This includes tops, bottoms, onion skins! everything. Put it in the freezer. Once the bag is full you are ready to make this yummy Vegetable stock
2. Take your bag of frozen vegetables out of the freezer and put on a baking sheet. Place in the oven @ 450 degrees for 30-35 minutes. This will roast the veggies and will intensify the taste of the veggies.
3. After your veggies are roasted, fill a stew pot with water. Bring to a
boil.Add roasted vegetables, 5 Tablespoons olive oil, 2 Tablespoons pepper, 2 Tablespoons salt, 2 sprigs rosemary, 2 sprigs sage, 3 sprigs thyme. Cook everything for 30 minutes at a rolling boil.
4. Once cool, drain the vegetable stock into freezer bags or containers. Freeze. Use within 4-6 months.
This is great as a soup starter!!! Enjoy
Wednesday, September 14, 2011
Fabulous Roasted Radishes Recipe!
Roasted Radishes Recipe!
1 pound radishes, such as icicle, French, or Easter egg-colored radishes (about 2 bunches)
2 tablespoons unsalted butter, melted
2 tablespoons olive oilSea salt and freshly ground black pepper to taste
Leaves from 3 or 4 fresh thyme sprigs (about 1 tablespoon), plus more for garnish (optional)Directions
1. Preheat the oven to 400°F (200°C).2. Lop the tops off the radishes, leaving about 1/2 inch of the green stem attached, if desired. Rinse the radishes well.3. Place the radishes on a rimmed baking sheet or in a large ovenproof skillet or two. Drizzle with the melted butter and olive oil, sprinkle with the salt, pepper, and thyme, if desired, and toss to coat.4. Roast for 10 to 15 minutes, until the radishes are tender but still slightly crunchy (red radishes will turn pale pink in color, lighter radishes may turn a pale gold). Transfer to a serving platter and garnish with fresh thyme, if desired. Serve warm or at room temperature.
2 tablespoons unsalted butter, melted
2 tablespoons olive oilSea salt and freshly ground black pepper to taste
Leaves from 3 or 4 fresh thyme sprigs (about 1 tablespoon), plus more for garnish (optional)Directions
1. Preheat the oven to 400°F (200°C).2. Lop the tops off the radishes, leaving about 1/2 inch of the green stem attached, if desired. Rinse the radishes well.3. Place the radishes on a rimmed baking sheet or in a large ovenproof skillet or two. Drizzle with the melted butter and olive oil, sprinkle with the salt, pepper, and thyme, if desired, and toss to coat.4. Roast for 10 to 15 minutes, until the radishes are tender but still slightly crunchy (red radishes will turn pale pink in color, lighter radishes may turn a pale gold). Transfer to a serving platter and garnish with fresh thyme, if desired. Serve warm or at room temperature.
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