HOW TO: Preserving Peaches, Dry-Pack Freezer Method

Nothing says Summer In The South like a sweet, juicy peach! In this post I will explain how to preserve that fresh peach flavor for year-round enjoyment.

Peaches are very forgiving when it comes to preservation; they are delicious canned whole or as jam, bulk preserved in syrup, or dry-packed and frozen, which I will explain today.

To enjoy fresh tasting peaches year 'round, it is necessary to begin with ripe, high quality peaches. The farmer's market is your best bet for beautiful, tree-ripened produce. You want peaches that are richly colored, aromatic and that will "give" just a little with a gentle squeeze. Although you are looking for a Perfect Peach, a small bruise is acceptable, as a damaged area can be cut away.

To preserve peaches using the dry-pack freezer method, you will need:
Peaches
Lemons or lemon juice
Granulated sugar
Waxed paper
Zip-close freezer bags

Before freezing, peaches should be peeled, pitted and sliced.

The simplest way I have found to peel the peaches is by blanching. Fill a 6 quart dutch oven half full of water and bring to a boil.  Fill the sink or a tub with ice and water, leaving plenty of room to add peaches.

On each peach, cut a small X into the end opposite the stem. Set a timer for 1 minute and gently lower 6 or 8 peaches into the boiling water. Do not allow the peaches to remain in the boiling water for more than 1 minute - you do not want to cook the fruit!

Using a slotted spoon, transfer the peaches to the ice water.

As the fruit cools, combine 2 Tablespoons of lemon juice with 1/3 Cup of sugar in a large bowl. The lemon juice will help keep fruit from turning brown, and the sugar will protect the peaches from freezer burn, as well as enhance the flavor.

When fruit is cool enough to handle, begin at the X and slip off the peels.

Cut each peach in half and gently pull apart to remove the pit. Slice the peaches into the bowl of lemon-sugar and stir to coat.

Marinate the peaches in the lemon sugar for 10-15 minutes, stirring frequently. Arrange slices in a single layer on a waxed paper lined cookie sheet. Lay a second sheet of waxed paper over this arrangement and freeze until solid, about 2 hours. The most accurate way to make sure the peaches are frozen through, is to pop one right in your mouth! (Maybe not the most accurate but definitely the most fulfilling!)

Your frozen peaches are now ready to be packed into zip-close freezer bags and put back into the freezer for later use. Preserving summertime taste couldn't be easier.

These dry-packed frozen peaches should be good for at least 12 months...but they probably won't be around that long! They add fresh fruit taste to pies, homemade ice cream and smoothies, and they are a cool, refreshing treat right out of the bag.

4 Quart bags from 14 peaches!

Do you have a favorite Peach Recipe to share? Your comments are always appreciated!

Scene On The Farm

 A collection of scenes from a

walk around the farm.

Creative Spark

"On the side of the road, beside a '76 Impala with a flat and a steamy motor, she sat on a suitcase and cried."

Last night I had the opportunity to be a sojourner in a fantastic land of imagination. Rednecks, koalas and vampires danced to punk-rock music, blared from the speakers of a rusty old truck outside a playground in West Philadelphia and...

Are you following?

That's what Creative Spark looks like.

Sixteen candles - sixteen points of light from around the globe - gathered together and sparked a bonfire.

For 8 1/2 years I believed that my ability to write - the joy that I had found in stringing together thoughts and feelings through metaphorically descriptive language - was dead and buried with the most creative person I had ever known. I thought that passion had packed up lyric and line and left me alone, and mute.

Writing was too demanding! The Pen pushed me to touch the raw nerves of emotions, and to experience experiences best left alone! The Pen tried to probe the deepest recesses of my soul, the darkest corners of my mind!

When I could no longer bear to expose myself to myself, I turned my face and let The Pen - let the writing - slip away.

Then, in the middle of the blackest, most desolate rainy night... I saw a spark.

Play by Post: sixteen candles - sixteen points of light from around the globe - gathered together and sparked a bonfire.

It reminded me of sitting cross-legged in a circle of friends, making up a story, one person after another, each adding his or her own twist:
Jack got in the car and...
...drove to the ocean to...
...buy a loaf of bread and...
...a wheelbarrow full of horseshoes.

There was a flicker; I approached with caution. I added my twist - my foot was in the door!

In a matter of moments the thoughts came flooding, washing over me in a fiery tide. Ideas began to flourish, nourished by the other players.

When it was over, I was spent; my arsenal of adjectives and adverbs depleted.

Now I ponder the Creative Spark. Where does creativity originate? Is one born creative or does one learn to express in an artistic manner?

Is creativity just a flash-in-the-pan, a jolt that strikes like lightening, and dissipates just as quickly? Or is it a slow, smoldering fire that needs only a breath of wind to reignite?

I think that people who express themselves creatively are hard-wired to do so. I believe that they - we - have an inherent need to communicate opinions, thoughts and emotions in an illustrative manner.

I compare the creative mind to the physical body.  It is said that if a person loses a sense, the other senses become sharper in order to compensate. A blind man may actually hear the pin drop. A creative writer, unable to unleash The Pen, may pick up the brush.

Eight years is an impossibly long time for embers to glow without so much as a puff of breeze. Where once a fire had roared, there remains only charred bits of coal.

What spark ignites that blazing desire to write? Time, patience, desire - not one of those things.

It was interaction with like minded people in a frolicsome setting that enkindled my imagination! It was releasing grammar, punctuation, verb tense and inhibition and allowing my creative child to play freely with words - it was that Creative Spark that brought us to this page.
This phrase.
This. word.

The barrier is coming down and a bubble of liberty replaces each falling block. The fuzzy blue and white dots of static are blending into a portrait of the artist, as I am, and who I will become. It's up to me to capture the sparks and stoke the fires. And I will, because I know I can, for on the blackest, most desolate rainy night... I found a spark.

"And as much as she had enjoyed her evening with Bucky, Alex and the gang, Syranthia knew that daylight came early on the carrot farm and there would be bunnies and tigers a'plenty to herd, so she picked up her suitcase, dried her eyes, stuck out her thumb, and walked away into the sunset."

Vanilla Coffee Frost: RECIPE

With much of the United States wilting under a brutal heat wave, coffee drinkers - and the people around them - are suffering.

If it's too hot for a cup of coffee, and the sun is melting your iced coffee, but you just can't do without your coffee... this Farmhouse Signature Recipe is for you! Skip the coffee shop and follow me to the kitchen for a cool, delicious Vanilla Coffee Frost.

INGREDIENTS
3 Cups cold black coffee (brewed)
1/4 Cup milk
3 Tablespoons Vanilla Bean Dreams Coffee Syrup
1 dozen coffee ice cubes*
1 scoop Blue Bell Homemade Vanilla (TM) ice cream 

DIRECTIONS
In blender jar combine coffee, milk, Vanilla Bean Dreams Coffee Syrup, and coffee ice cubes.
With cover in place, pulse blender in 3 second bursts until ice begins to break up. Blend at high speed until smooth.
Pour into a quart sized Mason Jar, add a scoop of ice cream to the top and Enjoy! ♥

Speaking of Mason Jars...

***BONUS***

Save time washing up with this bonus tip: blend your Vanilla Coffee Frost right in the mason jar!

The screw on base, gasket and blade on most standard blenders will fit perfectly on a regular mouth Mason Jar! If yours does, pour it up, mix it up, and drink it up - right out of the jar.

*Coffee ice cubes are an integral element to this recipe as regular ice will leave the finished beverage watered down. I am of the opinion that it is a sin to pour coffee down the sink so, on the rare occasion when there is "leftover" coffee in the Farmhouse, I freeze it in ice cube trays. Because "leftover" coffee is uncommon around here, I often brew a strong pot and allow it to cool before pouring it up to freeze.

I invite you to give this recipe a try and, should you have suggestions for improvements, please leave them in the Comments section!

Keep it cool!

Grilled Stuffed Chicken Filets: RECIPE

Grilled stuffed chicken filets topped with a savory Burgundy-tomato sauce.
Yum - so good!

Great recipes can develop any time, anywhere; sometimes inspiration hits in the grocery store, sometimes in front of the pantry. Sometimes inspiration comes from someone else's recipe, as this one did.

I just adore Rachael Ray - she is a joy to watch on TV and her recipes are amazing. A short while ago she demonstrated a recipe for Mediterranean Chicken. 

The recipe is fantastic, but my bunch craves a little more country in the cock-a-doodle-doo, so I have adapted Rachael Ray's recipe...and taken it to the grill!

INGREDIENTS
2 cups shredded cheese, Cheddar & Monterey Jack blended
1 pound bacon, uncooked, cut into 1" squares
1 small onion, chopped
2 cloves garlic, minced
2 small pickled jalapeno peppers, finely chopped
6 boneless, skinless chicken breasts
Salt and pepper
2 tablespoons extra virgin olive oil
1/2 cup Burgundy wine
1 can fire roasted diced tomatoes (14.5 ounces)
1/2 cup chicken broth
4 cups prepared pasta or rice

DIRECTIONS
Fire up the grill!

Combine the cheese, bacon, onion, garlic and jalapeno pepper. Butterfly the chicken breasts (slit horizontally). Pound the chicken flat with a mallet; season with salt and pepper. Place cheese/bacon mixture into center of each chicken breast filet. Fold the chicken together, top over bottom, and secure open edges with round toothpicks.

In a large, heavy skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, 3-4 minutes per side. Transfer the chicken to the hot (350°F) grill; cook completely, 15-20 minutes, with the grill covered.

As the chicken is cooking, pour the wine into the skillet and simmer for 5 minutes, stirring to release the browned bits. Stir in the tomatoes and chicken broth. Reduce heat to low, cover skillet and continue to simmer for 10 minutes.

Slice cooked chicken crosswise, serve over prepared pasta or rice, top with the Burgundy-tomato sauce.

As written, this is quite a spicy dish; if you prefer less heat, reduce the amount of jalapenos.

Where does your kitchen inspiration originate?

As always, I look forward to your questions and comments!

~Until next time!

Fire Roasted Whisky Pecans: RECIPE

Fire up the grill, grab your cast iron skillet and get excited because I've got a new recipe for you - Fire Roasted Whisky Pecans!

Last week I hinted that I've been working on a Grown Up version of the Fire Roasted Candied Pecans and, after a couple of attempts, I have it for you.  

For the Fire Roasted Whisky Pecans I used a 11 1/4" cast iron skillet on the grill over a charcoal fire with whisky-soaked apple wood chunks for great, smokey flavor.

INGREDIENTS
2 Tablespoons unsalted butter
2 cups pecans
1/2 cup granulated (white) sugar
1/2 cup dark brown sugar
1/3 cup Honey Whisky
1 Tablespoon vanilla extract
1/4 teaspoon cinnamon

DIRECTIONS
Generously butter bottom and sides of cast iron skillet.
Combine sugars, whisky, vanilla and cinnamon in a 1.5 qt mixing bowl; mix well with a wooden spoon. Add nuts to mixture, stirring and folding to fully coat the pecans. (Other nuts could be used in this recipe but pecans have those little pockets built in - perfect for holding in delectable flavors!) Spread contents evenly into the buttered skillet.
A side rack on the grill is perfect, if you have one, as indirect heat roasts the nuts without burning the sugar. Slow roasting is the key to great flavor! Roast through the syrupy stage and until syrup crystalizes, stirring occasionally.
The temperature on my charcoal grill read 350° and I roasted the pecans for 35 minutes with the lid closed.

Be sure to use a well padded mitt during this process as the cast iron is heavy and will be extremely hot!

Allow pecans to cool for 10 minutes before turning them out onto parchment paper to cool completely.

There are no adjectives sufficient to describe the taste of these Fire Roasted Whisky Pecans. The honey whisky lends a subtle, malty flavor that is rounded out by the brown sugar - distinct but not overwhelming. The vanilla and cinnamon add delicate undertones to these mouth-watering treats. These are going to be amazing sprinkled on a dish of hand-cranked vanilla ice cream!

Fire Roasted Whisky Pecans are easy to make, delicious, and they make a lovely gift. Here they are packaged in a Cowgirl Cocktail, just one of the Not Your Typical Redneck Wine Glasses, available in my Etsy shop.

Give this recipe a try and let me know what you think! Your comments are always appreciated.

Cheers!

Ginson's Giveaway!

It's called a Hillbilly Hooch Holder and it's part of the Not Your Typical Redneck Wine Glass line of stemware.. But what would YOU do with it?

Ginson's Farmhouse Chic is celebrating Christmas in July and YOU are invited to join!

To say Thank You to my readers, I will give away one (1) Hillbilly Hooch Holder to the person who comes up with the most creative use for it!

How to win: Leave your email address or other contact information, along with your comment on how you would creatively use the Hillbilly Hooch Holder, in the Comments section below.

The winner will be selected on 31 July 3013, and his or her name and Creative Comment will be announced right here!

Think hard and WOW me!

Contest Rules: 
*Open to U.S. Residents, 18 years or older.
*Email address or other contact info must be included in order for me to notify the winner and gather shipping information. If you do not wish to make your contact information visible, you can send it to me in an email at Ginger@ginsonsfarmhousechic.com, however Creative Comments must be listed in the Comments section.

What's In A Dot Com?

WELCOME BACK! And did you see the address bar? Ginson's Farmhouse Chic is now a Dot Com!

Over the past couple of weeks I've been creating, experimenting and writing. I have also been reading - a lot! I've always been a voracious reader and a night owl and the Internet has taken both traits to an almost extreme level. Point me in the direction of an article full of links and you won't hear a peep out of me for hours.

There is so much to learn - an open minded person could stay busy 24 hours a day! Whether you are looking for inspiration, motivation or your foundation, there are brilliant mentors out there who can combine to help you define your recipe for success. Allow me to introduce you to some folks I have found incredibly helpful...

Michael Nelson, The Cogent Coach, is teaching me about the impact of color and how to pen the perfect post. He has probably forgotten more about social media in the last five minutes than I'll learn in the rest of my life.

John Draper of Alabama Photo Productions is a genius behind the camera - his pictures reach beyond the lens to capture the personality of his subjects. He is teaching me about lighting and editing and has amazing insight on how to bring out the best in my product promotion shots.

Mike Allton wears The Social Media Hat and it looks great on him! He is teaching me to build a more effective blog. Interested in blogging for your business? Check him out! Want your blog posts to go viral? He can tell you how!

All of these guys are experts in their fields, and their fields of knowledge are far more diverse than I've described here. But what was that about a Dot Com?

Enter Bonnie Cribbs at bonniecribbs.com. Visualize if you will: the time is 1:00 a.m. and that 14th cup of coffee has my brain on maximim overdrive. I'm watching a Bonnie Cribbs video on blogging strategy and his first point is to Choose The Right Domain. My mind flashes on a previous video in which Mr. Cribbs had said "success is the only option." Now here he was, practically asking 'Ginger, why isn't Ginson's Farmhouse Chic a Dot Com?!'

Suddenly hours of studying articles, infographics, videos and Hangout conversations came together! Here, on my porch, in the middle of the night, ginsonsfarmhousechic.com was born. I'm so glad to see you've followed me here!

What is in a Dot Com? Commitment.The Dot Com is my commitment to you that Ginson's Farmhouse Chic is going to be here to meet your unique handcraft requirements. And the Dot Com is a commitment to myself, that final step in declaring that Ginson's Farmhouse Chic is my 'Plan A'...my success story.

My Etsy shop will remain open and you can still follow me on Google + and Facebook. Over the next few weeks I will be building my website so that all of Ginson's Farmhouse Chic will be together under one roof. Get excited!

Here is huge salute of thanks to my mentors, supporters and friends!

Who is inspiring you? Do you have tips or advice to share? Your comments are always welcomed!


Until next time...

G+ or FB: A Shadetree Mechanic's Point Of View

      

There are probably hundreds of trillions of words of Expert Testimony comparing Google+ to Facebook. Social Media Gurus, Marketing Geniuses and Professional Writers are analyzing and comparing statistics & features with colorful charts and graphics.

But what is the Shadetree Mechanic Point Of View? What does Average Joe (or Average Gin) have to say?  

I have had a Facebook account for several years and I enjoy it, for the most part. Facebook has been a fun gadget for keeping up with the Hatfield's and McCoy's through family photos, long-distance relationships and yes, occasional drama. I've connected with long lost cousins and friends of friends, learning the most intimate details of their lunch menus and heartbreaks.

When I began to try to expand my business I looked to G+ as an additional venue. In the first couple of weeks I joined a handful of communities, read some informative posts and tossed out some links to my own shop and blog.

Then something started happening - I began to 'engage' on G+. I commenced to comment on posts I found helpful and link to articles I was reading on my own - and BAM! The door to a whole new world opened wide. Turns out Google+ is NOT the deserted ghost town I'd read about - it is a living, breathing community of living, breathing people!

I have discovered leagues of mentors who share their social media marketing knowledge freely, fellow Etsians with whom I can interact and share ideas, people who enjoy backyard farming, good coffee and home cooking...

And friends. I've met and made friends and established relationships with people on G+ who I would have never known without it. To the naysayers who claim that Google+ isn't really a "social" network: I beg to differ. Building bonds with like-minded people IS socializing!

In my opinion, Google+ is more than a crescent wrench, it's a full toolbox with a Happy Face sticker on the side.

Does this mean I'm packing up and leaving Facebook? No. I have friends and family there with whom I connect daily. Besides, I really want to know how to burn belly fat. I am, however, going to continue developing my Google+, not only as tool to assist my professional development, but as a way to enrich my personal life as well.

In other words I'm going to shut the hood, stick my grease rag in my back pocket, top off the tank and drive right on down the middle of the road for now.

What do you think? Is comparing Facebook to Google+ like comparing oranges to orangutans?

Will G+ overcome FB as the top social network out there?   

I'm looking forward to your comments!

INFOGRAPHIC

Rainwater Chronicles

Day Seven of Rain in Lower Alabama...  

The initial burst of joy at an opportunity to play in the rain is long gone and now the mood is just soggy.

Our rainwater buckets were over-full 3 days ago.  

The tomato plants and angel trumpets who had stood proudly soaking up liquid sunshine have begun to sag under the weight of the water.  

A lonely spider, the knitter of nature, clings tenuously in web, braced against the cool wind.  

Alas, even the waterfowl are feeling the strain of too much rain, ducking for cover under the eaves.  

Yet the rose stands tall and lovely, her beauty deep-rooted and strong, a gentle reminder that I, too, can weather the storms by keeping my face heavenward.