Is it just me, or is the PumkinSpiceEverything especially crazy this year?
Say what you want about the incredibly diverse line of laughably singularly named products that are vying for your dollars, its no secret that everything within arms reach of a typical store is now seasonally emblazoned with bright orange squash that actually aren't the flavor of the products they decorate (seriously, have you ever had just plain pumpkin? It's so much more a versatile ingredient than just being the moniker of an overpriced sugary latte).
I find that processing pumpkins into puree takes quite some time, and while I love to do it to create one of my husband's favorite pies, I have been finding that there are plenty of alternatives to hacking apart a giant, round behemoth with my meat cleaver.
This is one of my favorite desserts to make for my family, both because it uses whole, healthy ingredients (there's very little sugar to boot!) and because it comes together rather quickly. Once you get comfortable with this relatively simple recipe, you can make it whatever flavor you want or whatever fruit is currently in season.
This recipe is completely doable with a conventional oven--just follow the instructions as normal. HOWEVER. If you have a solar oven, this also works beautifully with that too! Just be sure to set your oven out to preheat for about an hour before you bake, as you would with any sun oven recipe.
Everyone in our area (and many we watch on YouTube) seem to be SO busy with the bounty and responsibility of the late summer harvest. Gallons of peaches, tubs of tomatoes, bales of onions, and so many cucumbers and zucchini that your eyes will turn green.
Even though we're so new to our land that a garden was out of the question for the year, we've been so excited to reap the season's bounty from our local farmers' market. Getting to talk to people from the area, learn about the specific challenges of living in this part of the Ozarks, and watching our little Bub feast on the peach that Mr. John always hands him (thanks, John!) is one of my many favorite parts of the summer.
This recipe is one of our go-tos with summery goodness, and it is seriously so easy to make. If you want to throw together a quick and easy appetizer that tastes like the essence of sun-warmed produce in a bowl, give these Chinese-style quick-pickles a shot!
As always, let us know if you have any questions about the recipe, and thanks for watching!
One of the character-building parts of planting a garden is having to wait for harvest. I know last year, as I was putting my little basil seeds in the ground, that I was already dreaming of pesto and caprese salad...and that those dreams would need to wait a few months!
But just because the gardens are only sprouting doesn't mean there isn't already a bountiful harvest waiting! Watch our video to learn how to make a tasty and healthful pesto out of wild greens that you can forage from your backyard right now. It's super easy, and all you need is a knife, a bowl, and a sense of adventure.
I feel pudding gets the short stick of the dessert world--it's often relegated to summer camp and hospital dessert options, where the best you're going to get is a plastic cup full of shivery chocolate-ish goo.
Homemade pudding, however, can be an absolutely delicious treat. You can customize it to any flavor you're feeling, control the amount of sugar (we don't put very much), and best of all, the milk, eggs, and sweeteners used can all be homestead-derived if you have the animal resources to harvest them! We really look forward to that day.
Here's my recipe for Andrew's favorite butterscotch pudding. You can click HERE to watch this recipe in action on our YouTube channel.
We are a husband and wife who are trying to live simply. We are learning much as we transition from life in the city to life in the country. Come along with us, and maybe you can also learn a thing or two as well.
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Simple Life Homestead