Kelvin Grove Farm

  (Calhoun, Georgia)
Kelvin Grove Farm
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apple chutney

A cool fall day and a bushel of apples.  Time to make apple chutney.   We've also discovered that if we run the chutney through a food mill, it is very similar to H&P Sauce.  Here's the recipe....

2 lbs apples; peeled, cored, and diced

1/2 lb raisins (any kind you like)

2 oranges finely chopped, skin and pulp, but pull out the seeds

1 lemon, done the same as the orange

1 1/2 pints apple cider vinegar

1 lb brown sugar (white sugar works too)

1 1/2 tsp salt

3 tsp ground cinnamon

3 tsp ground coriander

1/3 tsp ground cloves

2 tsp very finely chopped ginger root

2 cloves garlic, crushed

1/2 lb onions chopped

 Boil vinegar, sugar, and spices to dissolve the sugar.  Add onions and apples and simmer 10 minutes.  Add raisins and simmer until thickened.  Stir frequently to prevent scorching.  Pack boiling hot into sterile, hot pint jars.   Wipe rims and cover with sterile, hot lids.  Hot water bath process for 20 minutes.

Store in a cool, dark place for at least 3 months to let the flavors blend.

This is great with ham, pork, chicken, and turkey!  Sometimes we just put some on a cracker with a slice of sharp cheddar. 



What to do with a bushel of hard pears?

This is a quick one.  A bushel of hard pears and little time.  Make pear and rum pickles!  Absolutely delicious alone or over vanilla ice cream.

Peam and Rum Pickles

4 quarts cider vinegar

4 lbs sugar

Simmer to disslove sugar

Add 6 quarts peeled, cored, quartered pears.

Simmer briskly for 30 minutes

Pack hot into quart jars, and add 2 tbs spiced rum, 1/2 tsp pieces of cinnamon stick, and two whole cloves to each quart.

Cover with vinegar mixture to 1/2 inch of top.

Process 40 min. in boiling water bath.


Leftover vinegar?  It's great to drink hot or iced.  Heat and spiced rum for a yummy toddy.  Guaranteed to cure a cold - or at least make you not care anymore.


Tomato Curry

Tomatoes are still the hot topic here.  Fortunately, it's the eating part now.  Romas are definitely the way to go here in N. Georgia if you want to can LOTS of tomatoes.  Once we'd reached our goal for sauce, stewed, spaghetti, chili, and ketchup, it was time to experiment.  One weekend we had indulged in a visit to an Indian restaurant.  Divine!  Of course, I set out to make my own curry and with lots of tomatoes on hand....the rest is history.  Last week we opened a jar of Tomato Curry and baked some chicken breasts in it.  Also Divine!  It's a little late for tomatoes, but there is next year (and the Romas have set a new crop that are the size of bouncy balls now) to try this one for yourself.  I intend to at least double what I made this year.  The curry spices take a little time and expense, but a little goes a long way.  I adapted my recipe to suit my family and you could do the same.  It's not a hot curry, but it is full of flavor.  Plus, I wasn't sure how much the hot peppers would heat up the tomatoes as they sat in the jar.  Anyway, here's the recipe.

Spice Mix

Grind together:

6 cloves

4 tbs corriander seeds

2 inches of cinnamon stick

4 pieces of a star anise

1 tsp black peppercorns

2 tsp fennel seeds

4 tbs cumin seeds

Once ground add and mix well:

1 tbs kosher salt, no iodine

2 tsp red pepper flakes

2 tbs ground ginger

4 tbs ground tumeric

2 tsp ground mace

2 tsp ground ardamon

2 tsp freshly grated nutmeg

Add to 10 quarts of peeled, cored, and quartered tomatoes.

Simmer vigorously for 15 minutes.

Pour into quart jars, add 2 tbs lemon juice to each jar.

Process in hot water bath for 40 minutes.

The flavor needs time to blend and mellow.  Allow about 1 month for this.


Tomatoes Everywhere!!

The tomatoes are in.  Why on the earth did my humans plant 75 Roma tomato plants?  They claim they plan to make all thier own spaghetti, chii, and ketchup.  I think we've more than reached that goal.  So far I think we've brought in over 100 gallons of tomatoes.  Who knew Romas would bear and bear and bear.  They obviously love the hot, humid summers in Georgia.  The thing is, we can't possibly work up all of them and we can't even give them away.  Believe me we've tried - come pick all you need for free.  No takers so far.  Just to keep up, Peggie's freezing them to work up later.  And to be on the safe side, this spring they  planted 20 more various tomatoes to come in later this summer.  Still, who can complain about such a bounty.  I can since I don't eat spaghetti or chili.  But the ketchup is good on hamburgers - when I can sneak one off the grill.

Boomer the Basset Hound and I have also discovered that tomatoes don't make great balls either.  Just to mushy to hold in the canine mouth, and the taste.  Well, it's not meat or peanut butter flavored.  Although they do make an exciting explosion when they hit the grass.

There is other good news too.  We have 7 new chicks.  One of the barred rocks hid her nest under the hydrangea bush and one day there they were - the Magnificent Seven.  She's a bit touchy!  A dog can't even get close enough to sniff the new babies.  The way they peep and run around, I bet they'd be fun to play with.   But Mama Hen will have none of that.  She even scratched my nose and ran Boomer back in the house one day.  Maybe she'll let them play when they're a bit older.

Speaking of older - the other hens are laying like crazy.  I have to admit, I'm a little tired of the smell of pickling brine for pickled eggs.  They are yummy if you can manage to snag one.

A final thought.   In all this canning frenzy I have yet to see a jar labeled Smokey Joe's Hash or Boomer's Meat.  I hope they haven't fogotten us! 

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