Avocado Grilled Cheese Sandwich

I have cheese, bread, and avocado. What to make? Avocado Grilled Cheese Sandwiches!

I’ve never made these so I decided to see if they even existed. Well they do and there are a few creative twists out there.

I’m basing tonight’s dinner on Kim’s Healthy Eats recipe.

I am going to make a couple of changes for what I have on hand.

Instead of pesto, I’ll be using roasted tomatillo, jalapeno, garlic, and cilantro sauce. I already have some made.

Instead of pepper jack, sharp cheddar.

I’m also adding some tomato from our CSA into my sandwich.

And in place of spinach, I am throwing in some New Zealand spinach. It grows like a weed in my garden.

Maybe as a side we will have a cup of tomato soup.

From Astarte Moon Inspirations

September Gardening by the Moon

Below is the September Gardening by The Moon Calendar from Farmers’ Almanac. In italics will be my personal plan. I’m in zone 7b for plant hardiness. One of my resources for when to plant is this website Gardenate.

September 2013
7th-8th Good Days For Planting Peas, Beans, Tomatoes, Peppers, And Other Aboveground Crops In Southern Florida, Texas, And California. Excellent For Sowing Grains, Hay, And Forage Crops. Plant Flowers. (Spread some saved flower seed and plant some peas)
9th-10th Excellent Time For Planting Aboveground Crops That Can Be Planted Now, Including Leafy Vegetables, Which Will Do Well. Start Seedbeds. (Plant some salad green seeds in vertical pallet garden)
11th-12th Clear Fencerows, Woodlots And Fields, But Do No Planting. (clear out blackberries along the fence and cut back vines, pick up old fruit, wrap fruit trees with cardboard)
13th-14th Any Aboveground Crops That Can Be Planted Now Will Do Well. (look through seeds and plant any that will work)
15th-17th Poor Planting Days. Kill Plant Pests. (remove snails from raised beds, cut back horseradish greens, harvest some stevia)
18th-19th Favorable Planting Days: First Day For Aboveground Crops. Last Day For Root Crops And Also Good For Transplanting. All Days Fine For Planting Vine Crops. (plant some garlic and beets? harvest radishes, carrots, and beets that are ready, harvest some horseradish and make horseradish sauce)
20th-22nd Seeds Planted Now Will Grow Poorly And Yield Little. (pick up old fruit, trim calendula, spread compost as needed)
23rd-24th Good Days For Planting Root Crops. Good Days For Transplanting. (plant some carrots and radishes)
25th-27th Seeds Planted Now Tend To Rot In The Ground. (clean up old fruit, check cardboard around trees, trim flowers)
28th-29th Fine Planting Days For Fall Potatoes, Turnips, Onions, Carrots, Beets, And Other Root Crops. Also Plant Seedbeds And Flower Gardens. Good Days For Transplanting. (plant some flower seeds and root seeds)
30th A Most Barren Period, Best For Killing Plant Pests, Or Doing Chores Around The Farm. (clean up around base of fruit trees, snails out of raised beds)

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Featured Image Source: Astarte Moon Inspirations

Adventures in Making Plum Wine: Day 2

Twelve hours after adding the acid blend, pectic enzyme, tannin, nutrient, and energizer to the plums sitting in room temperature water I got to add the yeast. I actually added the yeast a bit more like 24 hours later. If it gets messed up because I added the yeast too late, oh well, this is my adventure and I get to be in charge of screwing it up. lol

I dissolved the packet of yeast in a 1/4 cup of warm water and then stirred it into the primary bucket. I covered it back up and now we get to wait about a week before straining it and moving the plum “wine” to a glass carboy.

Adventures in Making Plum Wine: Day 1

Yesterday, I filled a six gallon bucket with plums.

Six Gallons of Plums copyright 3MoonMama

Six Gallons of Plums copyright 3MoonMama

Our poor plums have been ravaged by coddling moth and the tree had too many fruit making the plums small. It was quite an effort to half and stone each one. I had to throw out a ton because they were super icky when they were cut open. It took me hours to get enough plums to make about 20lbs of useable fruit. I actually have a bit less than 20lbs of plums but I don’t really care. I am so done with plums (and there are still more on my dang tree)! haha! I even watched a couple of movies and took a seat after the first hour of work.

Close-Up Six Gallons of Plums copyright 3MoonMama

Close-Up Six Gallons of Plums copyright 3MoonMama

I added two stock pots of boiling water last night and left some room at the top of the bucket because the recipe is for five gallons and I am using a six gallon primary bucket. I may have to add some more sterilized water at some point because there may not be five gallons in there. I just eyeballed it.

Halved and Stoned Plums and Water copyright 3MoonMama

Halved and Stoned Plums and Water copyright 3MoonMama

This morning I mixed in the acid blend, pectic enzyme, tannin, nutrient, and energizer. Whirlwind helped to stir and measure.

copyright 3MoonMama 2013

Mixing in the ingredients copyright 3MoonMama 2013

Mixing in the ingredients copyright 3MoonMama 2013

Now we wait 12 hours to add the yeast.

Wish us luck!

Recipe: Making Plum Wine by Hip Chick Digs

Ideas for 31 Pears

That’s the number of pears I harvested off the pear tree on Sunday. There are about three pears I could not reach at the very top. I also have about 10 pears already sitting around the kitchen.  All together, I probably have about 13 pounds of pears.

I shared in the Pears, Pears, Pears, Pearfection post how pears need to be chilled for ripening. So into the fridge these pears go for about 5 days.

After they ripen, I’ll be making a batch of pear jam. The recipe and instructions I will be using are located on the Pick Your Own website. That leaves me with about 6 more pounds of pears.

There is also this Paula Deen Pear Honey recipe that looks delicious.

With the rest of the pears we’ll probably make things like the Gluten-Free Pear and Apple Crisp from Gluten Free Goddess and Gluten-Free Pear Bread by Simply Gluten Free.

What ideas do you have for pears?

Close-up of Pears Harvested 2013 copyright 3MoonMama

Close-up of Pears Harvested 2013 copyright 3MoonMama

 

 

 

 

Pears, Pears, Pears and Pearfection

This year is full of new adventures for us at 3 Moon Homestead. Our pear tree has produced enough pears to harvest and not just snack on as they fall or get picked. I have no idea when and how to harvest pears so I did an internet search and came across this page from Oregon State University.

Did you know that pears ripen from the inside out and the core will start deteriorating if you wait for pears to ripen on the tree? I didn’t.

Also, pears are supposed to be cooled down for a couple days before the ripening process. Again, I had no idea. So off the table and counter and into the fridge they go (along with my 50lbs of apples, lol, that disappointingly will not be turned into cider but have become a go-to for dutch apple pie, apple sauce, and snacks).

I’ve sadly discovered that all the fruit trees have bugaroos that like to make holes in them. Snacking is strongly encouraged in slices unless you don’t mind biting into “worm” poop or pieces. (Ewwww!)

Also, I think the plums are finally ripe so I’m actually going to start the plum wine process today.

Now what to do with the pears? I guess we’ll have to wait and find out how many pears I collect.

Lots of harvesting on this September 1st!

Scrumptious Saturday: Spicy Garbanzo Beans and Quinoa

This is a what’s in my cupboard mash up…

First I heated up a tablespoon of coconut oil in a cast iron skillet.

I added some chopped fresh garlic and scallions, let that cook until transparent.

Added three small-medium carrots grated. Let that cook for a couple minutes.

Added a cut up jalepeno minus seeds.

Added 2/3 of a summer squash grated. Let that cook for a minute.

Added three heaping spoons or ladles full of cooked whole garbanzo beans. (1 1/2 to 2 cups’ish)

Covered the top with chili powder spice mix.

Added a small can of fire roasted green chilis.

Added a handful of cut up cherry tomatoes.

Added a 1/4 cup of salsa.

Meanwhile in the microwave I cooked up 1 1/3 cups of quinoa. Added about equal parts of water and nuked covered for 10 minutes. Let sit for a few minutes.

Added most of quinoa to skillet.

Grated up some cheese.

Cut up some parsley (wish I had cilantro)

Pulled out the lemon slice I have left.

Set out some sour cream.

Heat up some tortillas if you like.