Serviceberry fruit leather

 I made fruit leather with this recipe 

https://foragerchef.com/serviceberry-maple-leather/#recipe

Wasn't a fan of the seeds, so I tried using the food mill. That turned out to be more work than it was worth. 

Strawberry rhubarb jam

 https://selfproclaimedfoodie.com/how-to-make-strawberry-rhubarb-jam/

Peach abundance!

Our peach tree exploded with fruit this year.  I made as much as I could with the fruit, including canning and freezing it.  Here are some of what I made:

Peach cobblerhttps://tastesbetterfromscratch.com/peach-cobbler/#recipe

Canned peaches https://www.sustainablecooks.com/canning-peaches/#recipe

Peach cake https://www.elephantasticvegan.com/vegan-peach-crumb-cake/

I used some vegan butter that was a little rancid, so this probably could have been better ,but the vegans liked it. 

So many zucchini!!

 This Zucchini Butter was ok, but not worth the time to make

https://food52.com/recipes/23071-jennie-cook-s-zucchini-butter

I have made these Zucchini kimchi several times and also shared with some people at work and they liked it too

https://www.food52.com/recipes/35678-zucchini-kimchi/amp

Peach jam

 Peach preserves from this recipe were good, at least so far

https://natashaskitchen.com/country-peach-preserves/

Preserving our harvest 2020

 This year, I was a little better about picking the cherry tomatoes and I needed a way to preserve them. I found a couple recipes that were pretty similar and I used them both. Now in dec, all our frozen tomatoes have been used up already 😩

https://www.thespruceeats.com/how-to-preserve-tomatoes-in-olive-oil-4775075

https://heartbeetkitchen.com/2014/canningpreserving/slow-roasted-tomatoes-preserved-in-olive-oil/

I also grew jalapeños. Someone in my dinner group said she really enjoyed pickled jalapeños, so I found this recipe and both E and I have really enjoyed them. Probably not the best thing to do, but I have some frozen jalapeños that I slice up and add to the jar when there’s room.

https://gimmedelicious.com/quick-10-minute-pickled-jalapenos/#wprm-recipe-container-13182

Quick pickling

I have been doing a much better job of making sure all the veggies from our CSA are being used. Part of that is because I've been making quick pickles to use up some cabbage and cucumbers.
I really like the cucumber pickles, the spice is just right and they stay crunchy for quite a while.

IN RECIPES
Quickles: Refrigerator Pickles
Posted by: The Farm on Feb 23, 2016

1 lb. pickling cucumbers
1 cup white vinegar
2 cups cold water
1 T sugar
2 T kosher salt
1 t. mustard seed
1 t. whole peppercorns
1⁄2 t. red pepper flakes
1 cup fresh dill
5 cloves garlic, peeled

Evenly divide the garlic, dill and cucumbers among four wide-mouthed pint jars. You can cut up the pickling cukes however you want, from slices to halves, etc. (smaller slices soak up the flavor faster). You can pack as many cukes into the jars as possible, even more than the recipe calls for if there’s space.

In a bowl, mix together vinegar, water, red pepper flakes, salt, mustard seed and dill seed to make a flavored brine. Use a funnel to fill each jar with brining liquid. If the cukes aren’t mostly covered, you can add a little more cold water and shake it up. Cap tightly and refrigerate at least one week before eating (or eat some right away and every day after, to see what they’re like:).

The red cabbage I pickled has been used less, as in I'm the only one in the family eating them, but they turned out pretty good and is pretty tasty.