Garden Fuss

Here is the recipe for this autumn treat: 2 tbsp oil 6 pork-chops what ever thickness you like 4 fresh apples - Cored and Sliced (I used Harrelson) 1 large onion sliced 2 tbsp butter salt and pepper 1/4 cup of your favorite beer... I used Corona 1/2 cup vegetable broth (chicken can be used to substitute) To prepare: season chops heat oil in pan brown the chops on both sides don't cook all the way through put chops on plate then add butter to the pan you took chops out of. Add the onions and apple to this pan and cook until onions are light carmelized color and apples begin to soften add broth and beer stir a few times to incorporate, then add chops with juice to this mixture. Cover with pan and simmer on low heat for about 10 -15 minutes depending on thickness of chop. If sauce looks a little too thick add a little hot water otherwise your done, just pour chops over bed of rice and enjoy!

Oven drying is a great way to move literally pounds of large cherry type tomatoes (or any tomato for that matter) from the garden into a manageable yet flavorful form for future use. Dehydrating them in the oven concentrates the tomato flavors which become delious additions to soups, stews, chilli, toasted breads, fresh cheeses, and savory sandwiches like turkey bacon or blt's. My favorite way to eat the so far is in-between toasted focacia with fresh goat cheese (chevre) a sprinkle of salt and pepper, with bacon and fresh oven baked turkey. Turkey season i just arous the corner too so I suggest you get to oven drying.

Oven Drying:
Set oven to 200 degrees F. 
 In a bowl or plastic bag add 2 tbsp salt,1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp pepper, 1 tbsp sugar. Mix thoroughly and set aside. 
Wash and Dry tomatoes.
line baking sheet(s) with parchment paper or foil.
Place tomatoes on pan(s) loosely leaving room because you are going to cut them in half next and this will

With any recipe you have to make it your own. I found a few recipes and used my limited baking wisdom to come up with this beautiful nummy confection. I was skeptical at first because I have only eaten ground cherries raw or in a jam. The texture and the sweetness seems out of character for a sweet dish such as this pie, but all I can tell you is this is and will be on our top list of pies for ANY occasion. Especially now that I know you can freeze the little packets of goodness without it affecting the flavor. Our family will be looking forward to more pie in the future, and I will be leading the charge with oven mitts on hands. Please enjoy the recipe I put together below. Quantina's Ground Cherry Pie Recipe: 2 1/2 cups ground cherries 1/2 cup packed brown sugar 1 1/2 tablespoon all-purpose flour 2 tablespoons water 2 pie crusts 1 1/2 tsp. ground ginger 1 1/2 tsp. cinnamon  2 tbsp water with dash of lemon juice DIRECTIONS: Preheat oven to 400 degrees F. Pre-bake b

I have been a lover of "Fig Newtons" since longer than I can remember. Well the papa in-law brings back this deeply dark concoction calleds fig preserves a few summers ago. My husband pretty much pursed his lips up like he had eaten a lemon so I looked at the jar with suspicion. Initially I thought maybe someone had pulled a fast one on pops and given him molasses. My hubby hates molasses but this looked a little different so I had to ask "what is that?". Pops showed me the lable, and it seemed interesting to me that one could actually make a jam out of figs. Well, I was still wet behind the ears on the flavor profile and the concept of creating such confections back then. Anyway, to make a long story short the next day mom in-law made her light and buttery biscuits which I usually don't eat cause I'm a toast or English muffin kind of girl (but they are delicious). There was no English muffin in sight, nor was there honey in sight which always pairs well w