Tag Archives: green beans

Summer Pasta Salad

26 Aug

With the garden if full swing, I’m trying to come up with new and interesting ways to use my green beans.  I decided to go with a summer pasta salad!

Start with 2 cups of pasta.  I  used rotini and penne, but you can use whatever you want.

Cook and drain the pasta.

While it’s cooling, you can work on preparing the veggies.  I started with two cups of halved cherry tomatoes (from my garden).

Then I added two cups of washed and snapped green beans.  If you wanted to, you could blanche them to soften them a tiny bit and make the color pop, but I went with raw.

Add 1/3 cup of diced onion.

By this time, the pasta was cool enough for me to add the veggies to it.

Then I crumbled and measured out 2/3 of a cup of my homemade feta.  Add this to the pasta and veggies.

Finally, you need to add your dressing.  I used equal amounts of Italian and Ranch dressings–3 Tablespoons of each.  Add more or less to your taste.

Mix it thoroughly, and it’s ready to serve.

It’s a perfect dish for the hot dog days of summer!

And it’s another way to use those green beans.

Just Some Leftovers

23 Aug

Well, I’ve made it through the first couple of days back to work.  Here’s some leftovers from the past week.  Penelope is doing better now that she’s had some copper.  She was one of five March kids who got copper when everyone else did.

Penelope (front) and twin brother Pepe (back)

Why is it I see all these great pictures of butterflies sitting on pretty flowers, and the butterflies here sit on goat poop?

I need to band some little bucks since we’re getting to fall weather.  I really don’t need any oopsie babies next winter/early spring.

Pipsqueak and Moira; Chiffon in back

Vinnie’s little girl is adorable!  She is still getting one bottle a day, and she really looks good.

Venus

The red-headed woodpecker found something in the tree.

I wonder where s/he was taking it.

This dog is so goofy!

Sky

Cookie was enjoying the salt/mineral block.

Cookie

I am almost finished with making the cheese I need.  Then I need to do some yummy Mozzarella sticks and feta.

I did finish scooping the barn before I went to work.

Caroline

Lots of green beans!

I think I’ve decided to keep Moira.  She’s calm.  I can pet her, and she loves food.  That means she’ll be a good candidate for milking (I hope).  She also reminds me of her grandmaa, Coffee.

Snow White (facing away), Angela and Moira

The bottle kids are kind of annoying when I go into the north paddock.  I can’t get away from them, and they need to be weaned.

Vulcan and Venus

We finally have had several days with good rains.  That means I had a visitor!

Just a hawk flying over the trees.

Some of the ladies out in the Back Forty.

Bonnie, Vicgtoria, Stormy and maybe Pistol

Happy weekend!

Preserving the Harvest

8 Aug

I’m at the time of year when my garden keeps me busy.  I’m lucky that the weather has been good here for keeping the weeds out, and I’m also grateful that I have water close by so that I can water the garden.  We’ve been horribly dry for the last six weeks or so.  My trees are losing their leaves because of the dry conditions.  I’m kind of worried about a couple of my old oak trees.

I’m still getting a few cucumbers and zucchinis despite the dang squash vine borers.  I’m working hard at preserving the harvest.  I have been making and freezing zucchini brownies and bread.

I’ve also been freezing zucchini patties.  When they are frozen, I’ll switch them into a ziploc bag, but they stay separate by freezing on the baking sheet first.

I think I’m going to move on to zucchini chips next.

I have already canned green beans for me and my mom.

Snickers has been my expert helper.

Snickers

Now I’m playing with green bean recipes.  I must say the balsamic roasted green beans were yummy.

The tomatoes are just starting to get ripe.  That means I’ll soon be canning roasted tomato sauce, cold pack tomatoes, and tomato juice.

I’m also making lots of mozzarella cheese to grate and freeze for winter use.  I also plan on making and freezing more mozzarella sticks.

If I find time, I still want to make more yogurt, buttermilk, chevre, and feta, too.

Edit: Here is the recipe I use for my Mozzarella.  It is exactly as a friend sent it to me.  I do use liquid rennet, so I had to make the notation at the top.  I decided 1/4 tsp. in the 1/4 cup of water works best.  You might only need to heat it twice in the microwave.  When it is glossy and stretchy, that’s good.

Just a reminder, if you use store bought milk, you might need to add calcium chloride.  You can read all about that HERE. (Just scroll down to where it talks about processed milk and click on the calcium chloride tab).