Growing your October Fruits with Pete's Planting Mix

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow… We have created this portion of our website to help provide you with more insight into our products, which can help you grow healthy fruits and vegetables that will go from your garden to your kitchen. Once you grow your own healthy fruits and vegetables and bring them into your kitchen, we have provided some recipe options for bringing these home-grown items to your dinner table.

The Daddy Pete process begins with composting the manure from the cows on our dairy. We then take that composted manure and use it to make the mixes that will help grow your plants and your lawn. For the purpose of helping you grow your own garden, we will provide a list of fruits and vegetables that should be planted each month; the Daddy Pete’s product that should be used in planting them; and recipe options for preparing them.

So come on…jump into our website and indulge in our knowledge. Come discover gardening through the eyes of Daddy Pete’s. Our goal is to become more and more creative so that our creativity equals your increase.


Perhaps you have a craving for fruit.  If so, October is a great month to plant the following fruit trees and fruit bushes: apples, blackberries, blueberries, chestnuts, figs, nectarines, peaches, pears, pecans, persimmons, plums, and strawberries.  Daddy Pete’s Planting Mix will help to create an excellent growing medium in which to plant these items.  After planting, you can top dress your trees or bushes with Daddy Pete’s Organic Fertilizer.  And if you want to amend your existing soil for planting, we recommend using Daddy Pete’s Composted Cow Manure.

OCTOBER VEGETABLE LIST

  • Apples
  • Blackberries
  • Blueberries
  • Chestnuts
  • Figs
  • Nectarines
  • Peaches
  • Pears
  • Pecans
  • Persimmons
  • Plums
  • Strawberries
HOMEMADE SLOW COOKER APPLE CIDER INGREDIENTS 8-10 apples (I prefer gala for the earthier taste) 1/2 cup brown sugar 5 cinnamon sticks, or more if you prefer a stronger taste of cinnamon! 1 tablespoon whole cloves 1 whole allspice or 1 tspn powdered 10 cups of water INSTRUCTIONS Cut your apples into quarters.  Don’t bother removing the seeds as you will be straining it out later on.  Place apples, spices, sugar and water into the slow cooker and cook on low for 3 hours.  After 3 hours use an immersion blender or a potato masher to mash the apples as much as you can.  Again, don’t worry about the apple pieces floating around as you will be straining it out.  Cook for another 1-3 hours or until desired flavor has been reached.  I prefer the longer wait as the flavor comes out so much more. Strain the liquids with a strainer covered with cheese cloth to remove any fine apple pieces.  Place in air tight container in fridge for up to one week or you can freeze to keep and use at a later date.   VIEW RECIPE SOURCE

HOMEMADE SLOW COOKER APPLE CIDER

INGREDIENTS

8-10 apples (I prefer gala for the earthier taste)
1/2 cup brown sugar
5 cinnamon sticks, or more if you prefer a stronger taste of cinnamon!
1 tablespoon whole cloves
1 whole allspice or 1 tspn powdered
10 cups of water

INSTRUCTIONS

Cut your apples into quarters.  Don’t bother removing the seeds as you will be straining it out later on.  Place apples, spices, sugar and water into the slow cooker and cook on low for 3 hours. 
After 3 hours use an immersion blender or a potato masher to mash the apples as much as you can.  Again, don’t worry about the apple pieces floating around as you will be straining it out.  Cook for another 1-3 hours or until desired flavor has been reached.  I prefer the longer wait as the flavor comes out so much more.
Strain the liquids with a strainer covered with cheese cloth to remove any fine apple pieces. 
Place in air tight container in fridge for up to one week or you can freeze to keep and use at a later date.

 

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BLUEBERRY OATMEAL COOKIES WITH LEMON GLAZE INGREDIENTS 1½ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 1 cup (8 ounces) unsalted butter, softened 1 cup light brown sugar 1 cup granulated sugar 2 eggs 2 teaspoons vanilla extract 3 cups old-fashioned oats 1 cup blueberries 1 cup powdered sugar juice of one lemon INSTRUCTIONS Preheat oven to 350 degrees, adjust the oven racks to the middle position and line baking sheet with parchment paper. Whisk the flour, baking powder and salt in a small bowl and set aside. Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, and then mix in the vanilla. Stir in the flour mixture with a wooden spoon or large rubber spatula, then stir in the oats and blueberries. Be careful not to break the blueberries while stirring. Using 2 heaping tablespoons per cookie, roll the dough into balls and place them onto a cookie sheet, spacing them at least 2 inches apart, Bake until the cookie edges are just turning golden brown but the middles are still quite pale, about 12-14 minutes. Cool the cookies on the baking sheet and then transfer to a wire rack. Once cookies are cool, mix the powdered sugar and lemon juice together. Depending on your desired consistency, you can add more or less powdered sugar. Drizzle glaze on top of cookies and let sit until glaze has hardened. Store cookies in an airtight container.   VIEW RECIPE SOURCE

BLUEBERRY OATMEAL COOKIES WITH LEMON GLAZE

INGREDIENTS

1½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 cup (8 ounces) unsalted butter, softened

1 cup light brown sugar

1 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

3 cups old-fashioned oats

1 cup blueberries

1 cup powdered sugar

juice of one lemon

INSTRUCTIONS

Preheat oven to 350 degrees, adjust the oven racks to the middle position and line baking sheet with parchment paper.

Whisk the flour, baking powder and salt in a small bowl and set aside.

Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes.

Beat in the eggs, one at a time, and then mix in the vanilla.

Stir in the flour mixture with a wooden spoon or large rubber spatula, then stir in the oats and blueberries. Be careful not to break the blueberries while stirring.

Using 2 heaping tablespoons per cookie, roll the dough into balls and place them onto a cookie sheet, spacing them at least 2 inches apart,

Bake until the cookie edges are just turning golden brown but the middles are still quite pale, about 12-14 minutes.

Cool the cookies on the baking sheet and then transfer to a wire rack.

Once cookies are cool, mix the powdered sugar and lemon juice together. Depending on your desired consistency, you can add more or less powdered sugar.

Drizzle glaze on top of cookies and let sit until glaze has hardened.

Store cookies in an airtight container.

 

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FIG AND PROSCIUTTO PIZZA WITH BALSAMIC DRIZZLE INGREDIENTS FOR THE DOUGH: 1 and 1/2 cups warm water (not hot) 2 and 1/2 tsp active dry yeast 1 tsp granulated sugar 2 tsp kosher salt 2 tbsp olive oil 4 cups bread flour FOR THE TOPPINGS: 1 to 2 tbsp olive oil 8-10 ounces fresh mozzarella cheese sliced into 1/4" to 1/2" rounds 5-6 figs sliced into 1/4" slices salt and freshly-ground pepper 10 very thin slices Prosciutto di San Daniele 2-3 tbsp good-quality balsamic vinegar (the syrupy kind) INSTRUCTIONS FOR THE DOUGH: In the bowl of an electric mixer fitted with the dough hook, combine the water, yeast, sugar, salt, and olive oil. Allow to sit for 10 minutes until the yeast gets nice and foamy. Add in the flour and turn the mixer on low until there's no loose flour to fly all over your kitchen. Increase the speed to high and knead for 10 minutes, until the dough pulls away from the sides and forms a ball on the hook. Rub a large bowl with olive oil. Place the dough ball into the bowl and turn it around to coat it. Cover with plastic wrap and place in a warm place to rise, about an hour, until doubled in size. Punch the dough down and divide into two balls. Now you can either refrigerate your dough to use in a couple days, or freeze it for a month. FOR THE PIZZA: Place your pizza stone in the oven. Preheat your ben to 500 degrees. Once it reaches temperature, keep it on for 30 minute before putting the pizza inside. Pat a dough ball out on a well-floured surface into about an 8-inch round. Then, stretch it over your knuckles trying to keep it round, until it's about 14 inches in diameter. (This is kinda hard and I had a few holes, but if you just fold little pieces of dough over them, they're pretty simple to patch up. Alternately you can just keep pressing your dough out.) Form a little crust if you wanna. Spread enough olive oil over the surface of the dough to form a very thin coating. Lay the slices of mozzarella down, not quite touching each other. Place the fig slices in between the cheese. Sprinkle with salt and pepper. Slide the pizza onto your pizza stone in the oven, and bake for 15-20 minutes, until the dough is cooked and golden, the cheese is melted, and the figs are nice and juicy. As soon as you remove the pizza from the oven, top it with the slices of prosciutto. Right before serving, drizzle with the balsamic.   VIEW RECIPE SOURCE

FIG AND PROSCIUTTO PIZZA WITH BALSAMIC DRIZZLE

INGREDIENTS

FOR THE DOUGH:

1 and 1/2 cups warm water (not hot)

2 and 1/2 tsp active dry yeast

1 tsp granulated sugar

2 tsp kosher salt

2 tbsp olive oil

4 cups bread flour

FOR THE TOPPINGS:

1 to 2 tbsp olive oil

8-10 ounces fresh mozzarella cheese sliced into 1/4" to 1/2" rounds

5-6 figs sliced into 1/4" slices

salt and freshly-ground pepper

10 very thin slices Prosciutto di San Daniele

2-3 tbsp good-quality balsamic vinegar (the syrupy kind)

INSTRUCTIONS

FOR THE DOUGH:

In the bowl of an electric mixer fitted with the dough hook, combine the water, yeast, sugar, salt, and olive oil. Allow to sit for 10 minutes until the yeast gets nice and foamy.

Add in the flour and turn the mixer on low until there's no loose flour to fly all over your kitchen. Increase the speed to high and knead for 10 minutes, until the dough pulls away from the sides and forms a ball on the hook.

Rub a large bowl with olive oil. Place the dough ball into the bowl and turn it around to coat it. Cover with plastic wrap and place in a warm place to rise, about an hour, until doubled in size.

Punch the dough down and divide into two balls. Now you can either refrigerate your dough to use in a couple days, or freeze it for a month.

FOR THE PIZZA:

Place your pizza stone in the oven. Preheat your ben to 500 degrees. Once it reaches temperature, keep it on for 30 minute before putting the pizza inside.

Pat a dough ball out on a well-floured surface into about an 8-inch round. Then, stretch it over your knuckles trying to keep it round, until it's about 14 inches in diameter. (This is kinda hard and I had a few holes, but if you just fold little pieces of dough over them, they're pretty simple to patch up. Alternately you can just keep pressing your dough out.) Form a little crust if you wanna.

Spread enough olive oil over the surface of the dough to form a very thin coating. Lay the slices of mozzarella down, not quite touching each other. Place the fig slices in between the cheese. Sprinkle with salt and pepper.

Slide the pizza onto your pizza stone in the oven, and bake for 15-20 minutes, until the dough is cooked and golden, the cheese is melted, and the figs are nice and juicy. As soon as you remove the pizza from the oven, top it with the slices of prosciutto. Right before serving, drizzle with the balsamic.

 

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BALSAMIC PEACH CHICKEN SKILLET INGREDIENTS 2 Tbsp olive oil 1/2 medium yellow onion, sliced (about 3/4 cup) 4 (5 oz) boneless skinless chicken breasts or 1 1/4 lbs chicken breast tenderloins Salt and freshly ground black pepper 2 cloves garlic, minced 1/3 cup balsamic vinegar 1 Tbsp honey 2 cups sliced firm but ripe peaches (about 2 medium) 1 (14.5) oz can diced tomatoes, drained 1/4 cup thinly sliced basil ribbons INSTRUCTIONS Heat olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes then push far to the side. Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side. Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don't have much oil left you can add another 1/2 Tbsp). Add garlic to skillet and saute 20 seconds (you can push onions back to center if you haven't already). Add balsamic vinegar and cook and stir until reduced by half, about 1 minute. Stir in honey then add in peaches and tomatoes and toss, season lightly with salt and pepper. Return chicken to skillet, nestling between peaches and tomatoes (you can lift some of the peaches and tomatoes over the chicken to create more room), cover skillet with lid, reduce heat to medium-low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 - 9 minutes. Top with fresh basil and serve warm.   VIEW RECIPE SOURCE

BALSAMIC PEACH CHICKEN SKILLET

INGREDIENTS

2 Tbsp olive oil

1/2 medium yellow onion, sliced (about 3/4 cup)

4 (5 oz) boneless skinless chicken breasts or 1 1/4 lbs chicken breast tenderloins

Salt and freshly ground black pepper

2 cloves garlic, minced

1/3 cup balsamic vinegar

1 Tbsp honey

2 cups sliced firm but ripe peaches (about 2 medium)

1 (14.5) oz can diced tomatoes, drained

1/4 cup thinly sliced basil ribbons

INSTRUCTIONS

Heat olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes then push far to the side. Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side. Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don't have much oil left you can add another 1/2 Tbsp). Add garlic to skillet and saute 20 seconds (you can push onions back to center if you haven't already). Add balsamic vinegar and cook and stir until reduced by half, about 1 minute. Stir in honey then add in peaches and tomatoes and toss, season lightly with salt and pepper. Return chicken to skillet, nestling between peaches and tomatoes (you can lift some of the peaches and tomatoes over the chicken to create more room), cover skillet with lid, reduce heat to medium-low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 - 9 minutes. Top with fresh basil and serve warm.

 

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CANDIED PECANS INGREDIENTS 1/2 cup granulated sugar 1/2 cup brown sugar, packed 1 Tablespoon ground cinnamon 1 teaspoon salt 1/8 teaspoon cayenne 4 cups (12 ounces) pecans halves, unsalted 1 egg white, whisked INSTRUCTIONS Preheat oven to 300 degrees F. Add the granulated sugar, brown sugar, cinnamon, salt and cayenne to a large bowl or ziplock bag. Toss or whisk until evenly combined. Set aside. In a separate bowl, add pecans and egg whites, and gently toss until combined and the pecans are evenly coated. Add in the sugar mixture, and toss until combined. Spread the mixture out in a single layer on a parchment-lined baking sheet. (If your baking sheet is not that large, you may need to split the batch onto two baking sheets.) Bake for about 40 minutes, removing the nuts and giving them a stir every 20 minutes, until the pecans are fragrant and the sugar coating is cooked. (The sugar will harden more once the pecans are out of the oven.) Remove from the oven, and let the baking sheet cool on a cooling rack until the nuts reach room temperature. Transfer them to a sealed container and store until ready to use.   VIEW RECIPE SOURCE

CANDIED PECANS

INGREDIENTS

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 Tablespoon ground cinnamon

1 teaspoon salt

1/8 teaspoon cayenne

4 cups (12 ounces) pecans halves, unsalted

1 egg white, whisked

INSTRUCTIONS

Preheat oven to 300 degrees F.

Add the granulated sugar, brown sugar, cinnamon, salt and cayenne to a large bowl or ziplock bag. Toss or whisk until evenly combined. Set aside.

In a separate bowl, add pecans and egg whites, and gently toss until combined and the pecans are evenly coated. Add in the sugar mixture, and toss until combined.

Spread the mixture out in a single layer on a parchment-lined baking sheet. (If your baking sheet is not that large, you may need to split the batch onto two baking sheets.) Bake for about 40 minutes, removing the nuts and giving them a stir every 20 minutes, until the pecans are fragrant and the sugar coating is cooked. (The sugar will harden more once the pecans are out of the oven.)

Remove from the oven, and let the baking sheet cool on a cooling rack until the nuts reach room temperature. Transfer them to a sealed container and store until ready to use.

 

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ASIAN PLUM SAUCE INGREDIENTS 1.5 pounds fresh plums, pitted and chopped (peel left on) 1/3 cup apple cider vinegar 1/3 cup brown sugar 2 tablespoons soy sauce 2 cloves garlic, minced 1 tablespoon freshly grated ginger 1/4-1/2 teaspoon red pepper flakes INSTRUCTIONS Place all of the ingredients in a medium saucepan and bring to a boil over medium heat. Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened slightly. Remove from heat and pour the sauce into a food processor or blender. Puree until smooth and return to pot. (Alternately, you can use an immersion blender right in the pot. Be careful blending hot liquids!). Bring the plum sauce back to a boil, then ladle into hot, sterilized jars, leaving 1/4 inch headspace. Place sterilized lids and rings on the jars and process for 15 minutes in a boiling water bath. Remove jars to a towel to rest for 24 hours. Check seals before storing. Notes- Makes 2-3 half pint jars.   VIEW RECIPE SOURCE

ASIAN PLUM SAUCE

INGREDIENTS

1.5 pounds fresh plums, pitted and chopped (peel left on)

1/3 cup apple cider vinegar

1/3 cup brown sugar

2 tablespoons soy sauce

2 cloves garlic, minced

1 tablespoon freshly grated ginger

1/4-1/2 teaspoon red pepper flakes

INSTRUCTIONS

Place all of the ingredients in a medium saucepan and bring to a boil over medium heat.

Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened slightly.

Remove from heat and pour the sauce into a food processor or blender. Puree until smooth and return to pot. (Alternately, you can use an immersion blender right in the pot. Be careful blending hot liquids!).

Bring the plum sauce back to a boil, then ladle into hot, sterilized jars, leaving 1/4 inch headspace.

Place sterilized lids and rings on the jars and process for 15 minutes in a boiling water bath.

Remove jars to a towel to rest for 24 hours. Check seals before storing.

Notes- Makes 2-3 half pint jars.

 

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BLACKBERRY PIE BARS INGREDIENTS Crust 1 1/2 cups all-purpose flour 3/4 cup sugar 1/8 teaspoon salt 3/4 cups (1 1/2 sticks) cold unsalted butter, cut into small cubes Filling 2 large eggs 1 cups sugar 1/2 cup sour cream (low fat is fine) 1/4 cup + 2 tablespoons flour pinch salt zest of 1/2 lemon 1/2 teaspoon almond extract 16 oz fresh blackberries INSTRUCTIONS Preheat the oven to 350 F. Spray an 8×8-inch pan with nonstick cooking spray. Add the flour, sugar, and salt to the bowl of your food processor and pulse a few times to combine. Add the butter and continue pulsing until the pieces of butter are very small (like pebbles) and the mixture is crumbly. Transfer 3/4 cup of this mixture to a small bowl and set aside to use for the topping. Dump the remainder of the mixture into the prepared pan and press into an even layer to form the crust. Bake for 12-15 minutes, or until golden and set. Remove the pan to a wire rack and allow to cool for at least 10 minutes. To make the filling: in a medium bowl, whisk together the eggs, sugar, sour cream, flour, salt, lemon zest, and almond extract until well combined. Use a rubber spatula to gently fold in the blackberries. Spread the filling over the crust (distributing the berries evenly). Top the filling with the reserved crust mixture – I like to squeeze in my hand to form clumps then sprinkle over the top so the pieces vary in size. Bake for 40-50 minutes, or until the bars are set (the topping won’t really brown much). Transfer the pan to a wire rack and allow the bars to cool completely in the pan. To more easily cut them into squares, refrigerate briefly before serving. (I actually liked these best after an hour in the fridge!)   VIEW RECIPE SOURCE

BLACKBERRY PIE BARS

INGREDIENTS

Crust
1 1/2 cups all-purpose flour
3/4 cup sugar
1/8 teaspoon salt
3/4 cups (1 1/2 sticks) cold unsalted butter, cut into small cubes

Filling
2 large eggs
1 cups sugar
1/2 cup sour cream (low fat is fine)
1/4 cup + 2 tablespoons flour
pinch salt
zest of 1/2 lemon
1/2 teaspoon almond extract
16 oz fresh blackberries

INSTRUCTIONS

Preheat the oven to 350 F. Spray an 8×8-inch pan with nonstick cooking spray.

Add the flour, sugar, and salt to the bowl of your food processor and pulse a few times to combine. Add the butter and continue pulsing until the pieces of butter are very small (like pebbles) and the mixture is crumbly. Transfer 3/4 cup of this mixture to a small bowl and set aside to use for the topping. Dump the remainder of the mixture into the prepared pan and press into an even layer to form the crust. Bake for 12-15 minutes, or until golden and set. Remove the pan to a wire rack and allow to cool for at least 10 minutes.

To make the filling: in a medium bowl, whisk together the eggs, sugar, sour cream, flour, salt, lemon zest, and almond extract until well combined. Use a rubber spatula to gently fold in the blackberries. Spread the filling over the crust (distributing the berries evenly). Top the filling with the reserved crust mixture – I like to squeeze in my hand to form clumps then sprinkle over the top so the pieces vary in size.

Bake for 40-50 minutes, or until the bars are set (the topping won’t really brown much). Transfer the pan to a wire rack and allow the bars to cool completely in the pan. To more easily cut them into squares, refrigerate briefly before serving. (I actually liked these best after an hour in the fridge!)

 

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CREAMY CHESTNUT SOUP INGREDIENTS 2 TBSP butter or olive oil 1 stalk celery 1 shallot, chopped 1 clove garlic, minced 4 oz. shiitaki mushrooms, stems removed and chopped (about 2 cups) 1/4 cup white wine or sherry 1 1/2 lbs. chestnuts, roasted and shelled (or one 24oz. jar) 1/4 tsp. freshly grated nutmeg 1/8th tsp. ground cloves 4 cups low-sodium vegetable broth 1 1/2 cups milk, or dairy-free substitute, plus more as needed Salt and pepper to taste INSTRUCTIONS Melt the butter or oil in a large pot over medium heat. Add the celery, shallot, and garlic – saute 2-3 minutes. Add the mushrooms, and cook for another 3-5 minutes, or until softened. Stir in the wine, chestnuts, and spices, then add the vegetable broth. Bring to a simmer and let cook 20-30 minutes, or until the chestnuts have softened. Add the milk (or substitute) and puree with an immersion blender until smooth (or, carefully transfer to a blender and puree in batches. Always use caution when blending hot liquids!). Add more milk, or water, to thin the soup to desired consistency. Season to taste with salt and pepper, and serve with croutons. Rosemary-Garlic Croutons 4 cups rustic Italian or French bread, cut into 1/2 inch cubes 2-3 cloves garlic, minced 1/2 tsp. fresh rosemary, chopped fine 3-4 TBSP olive oil large pinch of salt Preheat oven to 300f. Toss all ingredients to combine, and spread in a single layer on a rimmed baking sheet. Bake on the center rack for 15-20 minutes, stirring or shaking the pan every 5-6 minutes, or until the croutons are golden brown. Remove from oven and serve – leftovers can be cooled completely and stored in a baggie or lidded container at room temperature.   VIEW RECIPE SOURCE

CREAMY CHESTNUT SOUP

INGREDIENTS

2 TBSP butter or olive oil
1 stalk celery
1 shallot, chopped
1 clove garlic, minced
4 oz. shiitaki mushrooms, stems removed and chopped (about 2 cups)
1/4 cup white wine or sherry
1 1/2 lbs. chestnuts, roasted and shelled (or one 24oz. jar)
1/4 tsp. freshly grated nutmeg
1/8th tsp. ground cloves
4 cups low-sodium vegetable broth
1 1/2 cups milk, or dairy-free substitute, plus more as needed
Salt and pepper to taste

INSTRUCTIONS

Melt the butter or oil in a large pot over medium heat. Add the celery, shallot, and garlic – saute 2-3 minutes. Add the mushrooms, and cook for another 3-5 minutes, or until softened.
Stir in the wine, chestnuts, and spices, then add the vegetable broth. Bring to a simmer and let cook 20-30 minutes, or until the chestnuts have softened.
Add the milk (or substitute) and puree with an immersion blender until smooth (or, carefully transfer to a blender and puree in batches. Always use caution when blending hot liquids!). Add more milk, or water, to thin the soup to desired consistency.
Season to taste with salt and pepper, and serve with croutons.

Rosemary-Garlic Croutons

4 cups rustic Italian or French bread, cut into 1/2 inch cubes
2-3 cloves garlic, minced
1/2 tsp. fresh rosemary, chopped fine
3-4 TBSP olive oil
large pinch of salt

Preheat oven to 300f.
Toss all ingredients to combine, and spread in a single layer on a rimmed baking sheet. Bake on the center rack for 15-20 minutes, stirring or shaking the pan every 5-6 minutes, or until the croutons are golden brown.

Remove from oven and serve – leftovers can be cooled completely and stored in a baggie or lidded container at room temperature.

 

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NECTARINE FREEZER JAM INGREDIENTS 2¼ cups chopped, fresh unpeeled nectarines, stones removed (about 2 pounds) 2 tablespoons fresh lemon juice 5 cups sugar 1 box powdered fruit pectin (I used Kroger Can-Jel, but any kind of pectin is fine. If you use a different brand however, be sure to use the fruit/sugar ratio and the amount of water that's recommended for that brand on the package insert. Each brand is a little different) ¾ cups water INSTRUCTIONS Measure sugar into a large microwave-safe bowl. Measure fruit into a separate medium size bowl. Add fruit and lemon juice to sugar and stir thoroughly. Place bowl in microwave for 3 minutes. Stir well for 1 minute. Take a tiny taste. If fruit mixture still has a grainy consistency, return to microwave for another 2 minutes, then stir well. Combine water and powdered pectin in a small saucepan. Bring to a boil over high heat and boil for one minute, stirring constantly. Stir pectin mixture into fruit mixture. Stir for 3 minutes. (Kids love to help with this part. I used to set a timer and let my kids stir, stir, stir.) Ladle into clean jars, filling to within ½ inch of the top. Cover and let stand at room temperature for 24 hours, then store in freezer for up to a year or in the refrigerator for 3-4 weeks.   VIEW RECIPE SOURCE

NECTARINE FREEZER JAM

INGREDIENTS

2¼ cups chopped, fresh unpeeled nectarines, stones removed (about 2 pounds)

2 tablespoons fresh lemon juice

5 cups sugar

1 box powdered fruit pectin (I used Kroger Can-Jel, but any kind of pectin is fine. If you use a different brand however, be sure to use the fruit/sugar ratio and the amount of water that's recommended for that brand on the package insert. Each brand is a little different)

¾ cups water

INSTRUCTIONS

Measure sugar into a large microwave-safe bowl.

Measure fruit into a separate medium size bowl.

Add fruit and lemon juice to sugar and stir thoroughly.

Place bowl in microwave for 3 minutes. Stir well for 1 minute. Take a tiny taste. If fruit mixture still has a grainy consistency, return to microwave for another 2 minutes, then stir well.

Combine water and powdered pectin in a small saucepan. Bring to a boil over high heat and boil for one minute, stirring constantly.

Stir pectin mixture into fruit mixture. Stir for 3 minutes. (Kids love to help with this part. I used to set a timer and let my kids stir, stir, stir.)

Ladle into clean jars, filling to within ½ inch of the top. Cover and let stand at room temperature for 24 hours, then store in freezer for up to a year or in the refrigerator for 3-4 weeks.

 

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PEAR BREAD RECIPE INGREDIENTS 3 1/2 cups sifted flour 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground ginger 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 2 cups sugar 1/2 cup vegetable oil 1/2 cup butter, melted 2 teaspoons vanilla 4 eggs 2 cans (15 ounces each) pear halves, chopped; or 2 cups fresh pears, peeled, cored and coarsely chopped INSTRUCTIONS Preheat oven to 350 degrees F. Grease two 8.5 x 4.5 x 2.5-inch loaf pans. In a large mixing bowl, sift together the flour, baking powder, salt, ginger, baking soda, and nutmeg and set aside. In a separate mixing bowl using an electric mixer on high speed, beat together the sugar, oil, butter, and vanilla until well blended. Add eggs one at a time beating well with each addition. The mixture will begin to thicken and be a light lemon color. Stir the mixture into the dry ingredients and stir just until moistened. Fold in the pears. Spoon batter into prepared loaf pans. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 10 minutes, then turn out loaves and transfer to a wire rack to cool completely. Wrap each loaf in foil and let stand overnight in a cool dry place before serving. Notes I think 1 1/2 teaspoons of cinnamon, 1 teaspoon lemon juice, and 1/2 cup chopped walnuts or pecans would also be awesome in this recipe. If you include these items, add the cinnamon into the dry ingredients, and the lemon juice into the wet ingredients. Stir in the walnuts or pecans at the same time you fold in the pears.   VIEW RECIPE SOURCE

PEAR BREAD RECIPE

INGREDIENTS

3 1/2 cups sifted flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

2 cups sugar

1/2 cup vegetable oil

1/2 cup butter, melted

2 teaspoons vanilla

4 eggs

2 cans (15 ounces each) pear halves, chopped; or 2 cups fresh pears, peeled, cored and coarsely chopped

INSTRUCTIONS

Preheat oven to 350 degrees F. Grease two 8.5 x 4.5 x 2.5-inch loaf pans.

In a large mixing bowl, sift together the flour, baking powder, salt, ginger, baking soda, and nutmeg and set aside.

In a separate mixing bowl using an electric mixer on high speed, beat together the sugar, oil, butter, and vanilla until well blended. Add eggs one at a time beating well with each addition. The mixture will begin to thicken and be a light lemon color.

Stir the mixture into the dry ingredients and stir just until moistened. Fold in the pears.

Spoon batter into prepared loaf pans. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 10 minutes, then turn out loaves and transfer to a wire rack to cool completely.

Wrap each loaf in foil and let stand overnight in a cool dry place before serving.

Notes

I think 1 1/2 teaspoons of cinnamon, 1 teaspoon lemon juice, and 1/2 cup chopped walnuts or pecans would also be awesome in this recipe. If you include these items, add the cinnamon into the dry ingredients, and the lemon juice into the wet ingredients. Stir in the walnuts or pecans at the same time you fold in the pears.

 

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PERSIMMON CHEESECAKE INGREDIENTS For the Crust: For the Persimmon Filling: 2-1/2 cups gingersnap crumbs 1 cup finely chopped pecans 1/3 cup granulated sugar 6 tablespoons butter, melted 1 egg white, lightly beaten 4 (8 ounce) cream cheese, softened 1 1/2 cups granulated sugar 2 tablespoons all-purpose flour 4 eggs 1 cup persimmon pulp 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon garnish: chopped pecans INSTRUCTIONS For the Crust: TIP: I put the gingersnap cookies and ground them up in a food processor along with the pecans. Then added the sugar, melted butter and egg white and blended until everything was combined. For the Persimmon Filling: optional garnish: chopped pecans Preheat oven to 325 degrees. Combine gingersnap crumbs, pecans, sugar, melted butter, and egg white, stirring until well combined. Press crumb mixture into bottom and up sides of a 9-inch spring form pan. Bake for 10 minutes; let cool. In a large mixing bowl, combine cream cheese, sugar, and flour. Beat until creamy. Add eggs, one at a time, beating well after each addition. Beat in persimmon pulp, vanilla, and cinnamon. Pour mixture onto prepared crust, and place on a baking sheet. Bake for 1 hour; turn oven off, and let stand in oven with door closed for 2 hours. Remove from oven. Run a knife around edges of cheesecake to release sides. Place in refrigerator to cool completely. Release sides of pan and serve.   VIEW RECIPE SOURCE

PERSIMMON CHEESECAKE

INGREDIENTS

For the Crust:

For the Persimmon Filling:

2-1/2 cups gingersnap crumbs

1 cup finely chopped pecans

1/3 cup granulated sugar

6 tablespoons butter, melted

1 egg white, lightly beaten

4 (8 ounce) cream cheese, softened

1 1/2 cups granulated sugar

2 tablespoons all-purpose flour

4 eggs

1 cup persimmon pulp

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

garnish: chopped pecans

INSTRUCTIONS

For the Crust:

TIP: I put the gingersnap cookies and ground them up in a food processor along with the pecans. Then added the sugar, melted butter and egg white and blended until everything was combined.

For the Persimmon Filling:

optional garnish: chopped pecans

Preheat oven to 325 degrees.

Combine gingersnap crumbs, pecans, sugar, melted butter, and egg white, stirring until well combined.

Press crumb mixture into bottom and up sides of a 9-inch spring form pan.

Bake for 10 minutes; let cool.

In a large mixing bowl, combine cream cheese, sugar, and flour.

Beat until creamy.

Add eggs, one at a time, beating well after each addition.

Beat in persimmon pulp, vanilla, and cinnamon.

Pour mixture onto prepared crust, and place on a baking sheet.

Bake for 1 hour; turn oven off, and let stand in oven with door closed for 2 hours.

Remove from oven.

Run a knife around edges of cheesecake to release sides.

Place in refrigerator to cool completely.

Release sides of pan and serve.

 

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HEALTHY STRAWBERRY OATMEAL BARS INGREDIENTS 1 cup old fashioned rolled oats (gluten free if needed) 3/4 cup white whole wheat flour (or substitute all purpose flour or 1:1 baking flour to make gluten free) 1/3 cup light brown sugar 1/4 teaspoon ground ginger 1/4 teaspoon kosher salt 6 tablespoons unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy-free) 1 teaspoon cornstarch 1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon) 1 tablespoon granulated sugar, divided 2 cups, small-diced strawberries (10 ounces) FOR THE VANILLA GLAZE (OPTIONAL BUT DELICIOUS, ESPECIALLY IF YOU PREFER A SWEETER BAR): 1/2 cup powdered sugar, sifted 1/2 teaspoon pure vanilla extract 1 tablespoon milk (any kind you like) INSTRUCTIONS Place a rack in the center of your oven and heat to 375 degrees F. Line an 8-by-8-inch baking pan with parchment paper so that the paper overhangs two sides like "handles." In a medium bowl, combine the oats, 3/4 cup flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice, and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through. Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator). While the bars cool, prepare the glaze: in a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.   VIEW RECIPE SOURCE

HEALTHY STRAWBERRY OATMEAL BARS

INGREDIENTS

1 cup old fashioned rolled oats (gluten free if needed)

3/4 cup white whole wheat flour (or substitute all purpose flour or 1:1 baking flour to make gluten free)

1/3 cup light brown sugar

1/4 teaspoon ground ginger

1/4 teaspoon kosher salt

6 tablespoons unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy-free)

1 teaspoon cornstarch

1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)

1 tablespoon granulated sugar, divided

2 cups, small-diced strawberries (10 ounces)

FOR THE VANILLA GLAZE (OPTIONAL BUT DELICIOUS, ESPECIALLY IF YOU PREFER A SWEETER BAR):

1/2 cup powdered sugar, sifted

1/2 teaspoon pure vanilla extract

1 tablespoon milk (any kind you like)

INSTRUCTIONS

Place a rack in the center of your oven and heat to 375 degrees F. Line an 8-by-8-inch baking pan with parchment paper so that the paper overhangs two sides like "handles."

In a medium bowl, combine the oats, 3/4 cup flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.

Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice, and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.

Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).

While the bars cool, prepare the glaze: in a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

 

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