Operation Peter Piper a little too successful…


Posted by Brenda Gorseth | Posted in Uncategorized | Posted on 12-09-2014

If you’ve been following my blog (all three of you), then you’ll know I planted the peppers in the front this year instead of flowers to save them from the frost (which by the way didn’t happen last night thankfully) and give them plenty of heat. I harvested a bunch on Wednesday in anticipation of Frost Fright ’14 and was taken aback by how many and how big they were. I have never been able to get red peppers-they usually get frost bitten before they can mature to the deep red, but this year I have a box of them. I would have more had I not picked them, but I guess I’d rather pick them big, green, and unfrozen than get that touch of frost on them. I brought out a five gallon bucket thinking that would suffice for the peppers-that lasted three plants. I have a sun room full of jalapenos and green/red peppers to process and not enough time or me to do them. Baby steps, Bob, baby steps. I am very pleased with the size of both and can’t wait to make all kinds of fun things with them…once again, I will become like Forrest Gump and make stuffed peppers, pepper jelly, raspberry jalapeno jam, Ugly Sister Rhubarb Salsa, onion pepper relish….the list goes on and on.

I went to the capitol yesterday to sell at the Pride of Dakota show there and loved it-good crowds, friendly people and plenty of samples. They cleaned out the peach salsa and onion pepper relish; while I can make more of the latter, the peach salsa is done for the year. The only problem with doing a show like that is I still had to come home and cover everything in the garden in anticipation of the frost. It was almost 8 o’clock by the time I picked up my son from town, so we compromised; we covered half the garden and the other half I irrigated from 4:30-7 am to see if that would work. I did the same with the peppers in front; there’s nothing worse than covering them only to squish the poor things. Well, it worked, but only because it didn’t freeze. Now I’ll never know if that method really does work…and I still have to go out there this morning and take off the covers from the plants we did cover. The politics of gardening…

I am really excited for the Bison game and Game Day coming to Fargo, but I won’t be there; I took a catering job months ago despite knowing it was the Bison opener. I tried to get the gal to change the date but wasn’t very successful. Thank goodness, I guess, for the DVR. It’s all good; I set up a card table, newspaper and twenty pairs of gloves by the tv so I can process peppers while watching the replay. May as well multi-task! Jalapenos and I do not get along very well; between the sneezing and coughing, I wear multiple layers of gloves to avoid it getting on my hands. The first year I didn’t know any better and suffered BADLY from my ignorance. I burned my lips, eyes-anything I touched even after scrubbing my hands burned. It was a bad night.

Well, you know what is waiting for me-the veggies. No sense it putting it off any longer, so it’s time to put on some tunes (duh, 80s of course) layer up on gloves, and get busy. For those high school football fanatics-have fun tonight watching the young men play; it’s what fall is all about. That and harvest. But I digress….


The importance of labeling


Posted by Brenda Gorseth | Posted in Uncategorized | Posted on 31-08-2014

With four large freezers and two refrigerator freezers, a lot gets frozen here. Most things are easy to figure out and each freezer has a function: one is full of frozen fruit from the garden, one for meat, another is our personal one, and the last is used for catering. Normally I label things if they are an uncertain, such as milk for baking, etc. Once in a while I won’t label an item, thinking, “I’ll remember what that is,” and then I see the container a few months later and wonder what is in it. This philosophy came back to bite me big time yesterday when I was making my delicious Amish iced coffee. I make coffee and almond milk ice cubes once a week and store them in a Ziploc bag-it’s a simple idea which works well. I spied another Ziploc bag a little ways back and though maybe I had made some cubes awhile back and forgot about them; just to be sure, I opened the bag and sniffed them; they smelled coffee-ish, so decided to put three big cubes in my coffee. I started drinking it and thought it had a new taste to it-almost like molasses, and decided it wasn’t terrible, so I kept sipping it as I worked in the kitchen. The sips got harder to enjoy as the ice melted and STILL I couldn’t figure out what was different. With half a glass left, I finally gave up the ghost and dumped it; I simply couldn’t stand to drink it anymore. Then the pondering began; what the heck did I put in that Ziploc bag? It hit me in the afternoon when I was making supper-beef stock cubes. I had made some beef stock awhile back and thought having a few cubes in the freezer would be nice when making soup. YUCK. To think I had that in my coffee and drank half of it. Important lesson learned-label, label, label.

The plumbing and excavating work is done and now the certification process will begin on Tuesday. Here’s what the front flower bed looks like now:

The trick now will be to plant things around it to hide it; if you have any ideas, please let me know. It’s full sun and good soil…I am awful at flower beds which is why I have asked the ‘Master Flower Gardener’ in the family-my sister-in-law. She has the most beautiful beds on their farm and if I could get this one to have a semblance of any of them I’d be in heaven. Vegetables? Love to plant and care for. Flowers? Since I can’t make anything edible out of them, I find them pretty but complicated.

Saturday was an absolutely gorgeous day and the Bison winning was icing on the cake. Those are the kind of fall days I will take from now until November. Sunny skies, low 70s, light breeze-perfect day. The tomatoes are coming around and salsa will be on the agenda Monday-the first of many days of salsa making, I’m certain. We pulled the peas and harvested the last of them, but the beans and cucumbers are still making an effort. I dug up all the garlic to dry and would like to get the potatoes and some of the onions pulled.. I planted 300 in three plantings, so the other two will be before the first frost. The peppers are looking great in the front flower bed; I think that was a great idea and will do it again. They love the heat, black plastic and shelter from the wind. Some are turning red-I have never had that happen before; it usually freezes before that happens.

I am really worried about our cats; it is truly a Peyton Place out there and there is no end in sight. See if you can keep up…The grandma, LaBamba, had a batch of kittens two years ago and produced Tigger. Tigger gave birth last summer to Loki with her dad, Tiger, as the father, who was attacked by a raccoon and died. Loki has stepped in and is sowing his wild oats everywhere; he had a batch of two kittens with his grandma, LaBamba, this spring and she’s due again in a day or two with him as the father again. Meanwhile, he also sired a batch with his mom, Tigger, and she gave birth but must have abandoned them because she is always up at the house and is letting LaBamba’s kittens nurse on her now. Yet two days ago when she wandered up to the house she was hissing at them and LaBamba. Now they are besties out there, with her licking the two spring kittens, letting them nurse, etc. It’s appalling and fascinating at the same time. Winter is coming and it naturally weeds out the weakest ones; we have five right now and will probably have four when winter is over. LaBamba’s fall kittens never make it…nature has a way of working things out. Please don’t suggest spaying/neutering; it’s really expensive to do it and we made that mistake one year…we paid big dollars to spay a cat only to have her disappear a month later. With the coyotes, raccoons, cold winters and more around here, it just doesn’t make sense to us.

Soap opera time is over; enjoy the unofficial last day of summer today/tomorrow, because for Minnesota, school starts on Tuesday!

The takeover has begun


Posted by Brenda Gorseth | Posted in Uncategorized | Posted on 28-08-2014

I was going to post this yesterday but couldn’t get a video to load no matter how hard I tried, so I finally gave up and am posting this on Thursday. Sorry!

The garden is producing more than I can keep up with right now; the zucchini, corn, tomatoes, beans, basil…the list goes on. Tuesday was corn freezing day and since I’m on my own it took the entire morning; we husked them the previous night and stored them in the fridge for this morning’s boiling bath bonanza. After 8 minutes in there, it was off to the ice water bath  and then into the bags. I let them freeze up for a few hours and seal the bags; we used to try to seal them right away but they are too moist and it rarely worked. Now the air comes right out and we have vacuum packed corn on the cob for the rest of the year! I’ve done 120 ears total and that should be good; the rest will be made into cut or creamed corn. I did 50 ears like that yesterday, too…ok, only 47 ears because I ate three for breakfast. How can one NOT eat corn on the cob when it’s fresh out of the pot? The kitchen smelled so good, the cobs were calling my name, and I decided to eat one…or two…three ears later I was buttery, salty, and happy.

The tomatoes are slowly coming around, but these last two cool days have not helped them any; I’ve harvested enough to make a batch of salsa and will try to do that today while the electric company plans a two hour outage-let’s just wait for the busiest time of year for this to happen. I’ll tip beans in the dark, I guess. There is a big brown bag of them calling my name to get in the jars and out of my hair. The big fun happened yesterday when the excavator came and dug out the hole for the holding tank which will be connected to the commercial kitchen-the last piece of the puzzle. Here’s a picture of it:

It was big enough to fit my Rav4 into it and the cats loved it (for obvious reasons). Since we knew he was going to do this, I removed the flowers last week except for the grape vine; he was kind enough to leave it so the grapes could finish ripening. What a nice guy. Then the guy from Jamestown came and lowered the cement holding tank into the hole; that was both impressive and scary and I’m glad there was no wind yesterday. Here’s what that looked like:

Today they are coming to finish the hole and connect it to the plumbing inside; they will need to reroute it from our septic to this but hopefully that goes without a hitch. Before long, the kitchen will be certified and the website will be open for business. Such exciting times here…I have decided if you need a body to disappear, this is the place to go; I’ll give the Mafia a run for their money. Kidding!

I just talked my son who is home from the Navy into tipping beans so I need to get out there and help him. Such a nice boy…with that in mind, have a great Wednesday and make it your goal to do one nice thing for someone just because. Now that it’s Thursday, thank someone for being a friend; one can never have too many of those…

Advice for the freshman class…


Posted by Brenda Gorseth | Posted in Uncategorized | Posted on 24-08-2014


Perhaps this should have been last week’s post but it didn’t occur to me until I read the paper and saw the Facebook posts; the class of 2014 has moved in the dorms to become freshman all over again. This time it will be different and the difference is YOU. No longer will (should) you have your parents waking you up, making sure there is breakfast food to be eaten, washing your clothes and keeping your social calendar in order. There’s more, so much more not mentioned but you get the drift-now you have to do all those hidden things your parents did for you without a thought. The purpose of living in the dorm is to give you a buffer between living completely under someone else’s care/eye and living in an apartment on your own. Take advantage of the situation and realize it’s a GOOD THING. You are on your own which involves studying, going to classes, maybe getting a part time job, and fixing your own messes. For eighteen years, your parents have provided for you physically, mentally, and socially. You grew up in a small town where everyone knew you, your last name, your family heritage; now you’re in a place where few, if any, know you were the king of the hill back in your old town. It’s a big transition-especially the mess fixing part; do not expect your parents to do this for you long distance! As a parent, it’s hard to let go of the fixing part, but if we want our children to grow, it has to be done. They will fall and get a boo-boo we can’t fix; all we can do is be there for support. Let them fix it so they know either not to do it again or learn the art of getting out of a fix on their own. Too many parents are still being a helicopter even after high school is over-at what point do you expect your child to grow up and be on their own? How old were you? Think about that one, parents…

This blog may go all over the place and I seriously considered writing an outline; my former students know I LOVE outlines; they took a lot of notes in outline form and personally, I think their thoughts were better organized because of it. So first piece of advice: remember what you learned in school and apply it to the real world. You may not use algebra everyday, but you WILL use the written and oral language on a daily basis! Study smart, not hard. Keep yourself organized and on top of things; you may have been able to get deadlines pushed back in high school, but your professors will not be as kind to you because you had a game the night before. And by the way, you will use algebra-you just won’t realize it…

Get yourself out there; join clubs, groups, church, sports-whatever, but start making new friends with people who have common interests. In a small town, you were forced to be friends with the people around you because there were only so many of you, your parents were friends, or just because your last name was a biggie. You don’t have that cocoon anymore, so make friends with people who share your interests. News flash: if you sit in your dorm room and text your old buddies all day, that is not making friends. This is a tough one, but you have to put yourself out there and try for the first time. You will make some lifelong friends with people who live far away from you, and in the process, will learn much about others and yourself. The way we live in rural North Dakota is NOT how the rest of the world lives; kuchen, ‘you betcha’, and using ketchup or ranch dressing as a food group is not the norm, folks. It saddens me so see former students come home every weekend because they’re homesick and/or don’t have any friends. Getting homesick is expected; you need to get over the hump by getting involved and having fun in Fargo/Bismarck/Minot on the weekends. Come home, yes, but not every single weekend-how am I supposed to bring you cookies and hug you at the Bison football games?! When I went to NDSU back in the 80s, I was the only one in my class to do so and I had a choice-make some friends or be incredibly lonely. I got a job on campus with a fun bunch of people, went to church and did some of the activities there, and made friends with people in class. When I was forced to transfer to Moorhead State to finish my degree, I made friends with two girls on the daily bus ride who to this day keep in touch.

Don’t quit. This is the biggest and last piece of advice; this won’t be easy for you and it isn’t supposed to be. Do NOT give up because you forgot to study, turn in a paper, etc. Change majors, change colleges, change dorm rooms/apartments/roommates, but do not stop going to school. The real world will be there when you’re done; don’t be in a rush to get into it. College is a transition time between relying on someone else to manage your world to YOU being the CEO of your own little life. Take these two, four, or more years to figure out who you are, what you want to accomplish with your life, and where you want to be in ten years. Unless you plan on going out to the oil fields, no job you get without a degree is going to pay the bills successfully. Break up with your boyfriend? Tragic, but no reason to quit. Flunked a class? Yes, it will happen; retake it and move on. The high grades you got in high school may or may not be there, so adapt and learn. Fight with a roomie? Find a new one-the college will help you. Better yet, try to work it out first; texting doesn’t count. Ever. Please don’t think, “I’ll just take this semester off and go back next year.” Next year will never happen and the regret you’ll feel when you realize there’s no where to go will be deep. You don’t need a breather; that’s what summer break is for. Sweat it out, get some help, take a deep breath and try again. DO NOT QUIT!

So as you begin a fresh, new, chapter in your life remember there are people in your corner who want to see you succeed, but want you to do it on your own two feet. Get them wet, get them muddy, and emerge an adult with goals and dreams. Those of us you left to start your new life will be rooting for you every step of the way and want to see you with a degree from whatever school you set your heart on attending. I will leave you with a picture of me my freshman year at NDSU; I lived in Dinan Hall (whinin’ Dinan) and met Lisa, who to this day is a good friend.

Day of Reckoning


Posted by Brenda Gorseth | Posted in Uncategorized | Posted on 22-08-2014

It happens every other year on our farm; chicken butchering day! If you have in your mind a picture of a sunny day, cool breeze, and a fun-filled day of laughter amidst the butchering you would be far from the truth. To be fair, the past few times we’ve done it has not been bad; friends have come to help, there is a lot of laughter, and together we all get the job done. This year, however, my hubby has to work on the weekends and so no friends were able to help during a week day; thus, it was him, me, and our thirteen year old son to butcher twenty-six chickens on our own. It rained Wednesday night, so the air was muggy, still, but (thankfully) overcast. We decided to do twelve on Thursday and fourteen on Friday; the first day we freeze them whole and the second day they are cut up. Be warned-if you are a PETA lover, you should skip today’s blog and go find one on how to make a better veggie burger or something. Death will be pictured, but it is the circle of life; it is done quickly and hey, exactly how do you think your chicken is processed?! They don’t willingly lay down and stop the heart beating…Day one is behind us and as you read this, day two will be in full swing. By late this afternoon, all twenty-six will be freezing nicely and make delicious meals for our family for the next two years; it takes our little family two weeks to eat a chicken from start to finish.

Here is the roving pen they call home; it gets moved everyday so they have fresh grass; our son goes in the pen and pulls out the chicken for my hubby to chop off the head. We lay them in the grass while they finish bleeding out. No, you are not going to see a picture of the chopping block or a head flying-we have standards here…

It’s best not to look too closely at hubby’s legs since they are not pretty; we heat the water to a scalding temperature and dunk the chicken in the pail to help in removing feathers; all three of us pull them off as fast as possible; the cooler the skin temperature, the harder the feathers are to remove. We lay them on a tarp as we do this; some use a plucker, but we found it bruised the wings and didn’t do a great job, so it’s the old fashioned method for us.

They are placed on a table in our quonset where we chop off the legs and finish picking off all the feathers; then they go in a cold water bath until hubby and son (not me) gut them. I find other ways to stay busy; organize tools, sweep the dirt floor, pet a kitty-you get the idea. This is my least favorite part, but these two love it; we feed the innards to our cats and dog-those animals are happy and fat at the end of the night. Our dog also loves to gnaw on the legs and heads…please don’t let her lick you if you come to visit.

They have been gutted, cooled, and cleaned; now they are on a table with a fan on, drying off the skin so we can use a torch to singe off the fine hairs. Did you know chicken had hair? They do, and the only way to remove them (in our opinion) is with a torch. We go over the entire surface swiftly and it burns them off like butter. They go back into an ice bath, get a good scrubbing, and are ready for the final step.

I weigh and wrap the chickens first in saran wrap and then in a two gallon Ziploc bag. The cut up pieces will go in a Food Saver bag and vacuum sealed. Because we butchered almost two weeks earlier than normal, the chickens weighed in at around 4.5-5.5 lbs each; we like 6-7 lbs., but beggars can’t be choosers. These will do well for us!

There you have it; butchering on the farm. If you want to help next time, let me know. We don’t pay you in money, but in a chicken raised on grass in the fresh air with no sodium injected into it or anything else you can’t pronounce. It’s the weekend already and school is right around the corner for college students and Carrington. Summer is slipping away, so make a big effort to do something you can’t do in the winter…

Is that a zucchini in your pocket or are you happy to see me?!


Posted by Brenda Gorseth | Posted in Uncategorized | Posted on 13-08-2014

Yes to both! When I go out to the garden, the goal is to do one thing and get out of there; gone are the days of dawdling in the patch thanks to the mosquitoes. However, when I finished picking the raspberries I spied a zucchini and plucked it from the plant, then spotted some ripe cherry tomatoes amongst the green tangle of branches. Are they called branches?! Unfortunately, I didn’t have a bucket to bring all this newly found produce back to the house so I had to rely on my clothes by putting the zucchini in the shorts’ pockets, tomatoes in my breast pockets, and some fresh basil tucked under my armpits-my did they smell heavenly after that! The zucchini are going into overdrive now and so today I’m going out there to hack off a bunch of leaves; there are too many and with their enormous size, impossible to see the fruit hiding underneath. Thus I have found a few big footers in there; they are too tough to grill so what to do with them? Make chocolate zucchini cake! Some people leave the skin on, but I prefer to peel, core, and shred it. My husband’s Aunt Alice put this in her church cookbook and it’s our favorite; paired with a peanut butter frosting, it’s simply heaven.

Chocolate Zucchini Cake with Peanut Butter frosting

Cream together in a mixer:
1/2 c butter AND oil
1 3/4 c sugar
2 eggs
1 tsp vanilla
1/2 c yogurt (vanilla best, but any flavor will do-this by the way is THE secret ingredient to fluffy, soft cake!)
Sift together and add slowly:
4 T cocoa
2 1/2 c flour
1/2 tsp baking powder
1 tsp each baking soda and salt
Stir in 2 c grated zucchini and pour into a greased 9 x 13 pan
Sprinkle 1/2 c chocolate chips over the top and bake for 35- 40 mts at 350 or until center springs back when touched with a finger. Let cool completely and frost; normally I let it cool, put it in the freezer and then frost. Frosting a chocolate cake frozen is so much easier-no crumbs when you spread the frosting.
Peanut Butter frosting
4 oz cream cheese, softened
4 T butter, softened
1/2 c creamy peanut butter
1 1/4 c powdered sugar
Mix the first three ingredients on high for a few minutes, turn down and add sugar slowly, then put back on high for five minutes so it’s light and fluffy. Frost away!

The next time someone gives you a zucchini/hides it in your pocket/sneaks it in your unlocked car, make cake and share! No grimacing! Even nonbelievers of zucchini will eat it right up…


Zucchini…the ‘other love’ of my life…


Posted by Brenda Gorseth | Posted in Uncategorized | Posted on 10-08-2014

I feel like Forrest Gump when it comes to this little green nugget of taste; one can make chocolate zucchini cake, zucchini boats, zucchini pickles, zucchini tots, and the list goes on. We grill zucchini a lot when it’s in season and yesterday’s dish was sublime-and very easy. We thick sliced the zucchini and some hotdogs; then we put two hot doggies in between each zucchini slice, drizzled some oil on top, sprinkled some parmesan and seasoned salt and let it grill. MMMMM…we ate it right up! Here’s a picture before we finished it; we use the Pampered Chef grilling basket + aluminum foil and it took about four hotdogs and a zucchini and a half with each zucc being about 8 inches. It was a quick meal to make and with more time, I think some onions and peppers would have been great in it, too. Just one more way to get those sodium logs in your diet!

Are we all enjoying the massive humidity bestowed upon us?! I don’t mind temperatures in the 80s/90s, but when the humidity is 100%, the mosquitoes are out there daring me to come out AND there’s no wind, a body just wants to throw in the towel on all outside work. Friday was an especially sticky day and Saturday started out that way. It looked like rain both days, but alas, it was not to be. So the drip lines get turned on yet again…The weeds are winning the battle around our house; the push lawn mower doesn’t work, the weed whacker is broken, and my ‘don’t give a darn’ is busted. The weeds aren’t waist high yet so there is hope and as long as I have that, things will be ok. When someone mistakes them for a small bush-then we’ll deal with it. Besides, the monarch butterflies are loving the milkweed-since it hasn’t been mowed, it’s blooming and very pretty…but we’ll pay for that next year, and the year after, and for eternity.

Those of you who live in city limits with mosquito spraying need to count your blessings; I went out to pick yesterday afternoon and despite coating my body with bug spray, I still got bit on the lips, forehead, ears-anywhere they could attack. I would move a stalk and swarms would come out so by the end, I didn’t want to move anymore stalks because I knew what was coming next. I am certain I experienced the first stage of the Apocalypse; first the mosquitos, then the lack of rain, and while mowing, the grasshoppers-they were plentiful and all I could hope is they were getting chopped as I mowed over them. Dark thoughts while on the lawnmower of  destruction.

It’s a short one today; there’s never enough time to get done what one wants to do, so with that, enjoy your Sunday and say a prayer of thanks we live in America and not where others are being killed for their beliefs. We are so fortunate indeed.




That darn cat…


Posted by Brenda Gorseth | Posted in Uncategorized | Posted on 05-08-2014

If you grew up in the late 60s/70s, you know that phrase from a Disney movie; I use it to describe the shenanigans which go on outside our front door with two adult cats and two kittens. I have gone out there on more than one occasion to discover a planter tipped over or smashed flowers; they seem to think the containers are a good place to cool off despite the beautiful flowers blooming in them. While we (ok, my son and I-not my husband) love cats, something’s gotta give and so we cat proofed the flowers. Now they stay away and the flowers get a chance to bloom/survive/live another day. Our son made these a few years back when the rabbits and deer were snacking on our young cold crops such as cabbage, broccoli and cauliflower. We never imagined using them to protect the flowers Here’s a picture; you can see in the background one of the other planters as well.

They are also making themselves at home in the raspberry patch; today as I was picking I heard a meow but figured it was off hunting the birds which seem to think the garden is their buffet. Instead, I see movement and there is a kitty; pretty soon I see another and then nearly step on the mother. She is smart in choosing the patch; predators can’t see them, it’s shady and cool and there’s plenty of room to play. Unfortunately, the kittens felt the need to play hide and seek with me and would try to pounce on my hand as I was picking. The raspberries are already playing that game with me and what little there are this year can’t be missed, so the kitties took a back seat.

It has been a busy time here getting ready for the North Dakota Farmers Market and Growers Day at the capitol on Wednesday; from 9-1:30 outside the capitol, vendors from all over the state will be selling their wares-hope to see you there! We made peach salsa this year and will be taking that for its big debut; I wanted to call it green and gold but figured NDSU would have an issue with that…

The raccoon fences are going up today since the corn is starting to look mighty tasty.  Our dog came home with a prize-a young raccoon-so we know they are around. They killed one of our mama cats recently, so it’s time to get serious. Yesterday I picked the first red tomato and ate it warm from the garden…I am sorry but no store tomato will ever give you that feeling. The yellow cherries have been producing a few every day or so and again, are a perfect snack while in the garden. My son eats peas as he picks them and I eat the green beans; we have an understanding as to what each of us are to pick and that seems to work for both of us. He also shells the peas and I tip/cut the beans for canning while we watch a show; growing up we would watch ‘The Brady Bunch’ or something like that while doing beans with grandma-some things never change…

It was  sad day in our marriage yesterday; after fifteen years, I finally made something my husband couldn’t eat. We eat a lot of leftovers here, and usually I’ll doctor it up with spices, cheese, vegetables or another leftover to give it new life and normally he loves it. He took a bite of yesterday’s (which by the way had sirloin tip in it!) and said it tasted like hamster food. Our son looked up and said, “How do you know what that tastes like?!” That was funny. More funny was my son eating his stew in record time, then eating MY HUSBAND’S bowl of stew; this has never happened-ever. We call my husband the garbage can because he will a)eat anything and b)clean up whatever we can’t eat on our plates. And yes, I ate mine, too, so who knows why he couldn’t eat it…

The last of the peaches were blanched and frozen yesterday; I set aside six and made a peach cobbler pie-and WOW was it good. The men wanted to eat it by itself for supper, but we had grilled zucchini to offset the million calories in the piebbler…that’s what I’m calling it.

With that, it’s time to make it a Golden Grahams Day. Smile at random times today; people will wonder what you are up to; and that, my dear, is the greatest mystery of all…what ARE you up to?

Farmers Markets-where fun meets fresh


Posted by Brenda Gorseth | Posted in Uncategorized | Posted on 30-07-2014

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It has finally arrived; Farmers Market season! Whether you are a vendor or the customer, there’s something exciting about going to the first one of the season. Bowdon opens theirs up tonight, and while I can’t be there, I’m still excited for the people nevertheless. There is such a variety of product there from home made jams, baked goods, soaps, and more to the ever popular vegetables and herbs. I’m glad people have come around to the importance of eating fresh vegetables from the farm and not the store; when we had a large garden growing up in the 80s, people scoffed at the idea since they could buy the product for the same price or cheaper at the store. While that may be true, you are missing several key considerations: where the product came from, when, and the ‘state’ it was picked in-green, under ripe, etc.  The listeria outbreak in the Elberta peaches was a mini-lesson on the importance of hygiene but illustrates just how large the food chain is with produce. When you buy local it was very likely picked within the last twenty-four hours by a family; a good rinse in a bacterial soap or vinegar and the product is on your table for your family to enjoy. The same can’t be said for that head of lettuce you bought at Wal-mart…

With this in mind, now that you have purchased some of the wonderful veggies, what does one do with them? A simple garden salsa is the answer; the best part about this salsa is it doesn’t matter which vegetable you use; if tomatoes aren’t ready yet, don’t put them in. The flavor combinations are endless…I’m going to make one today using a peach along with tomato, cucumber, zucchini, onion, garlic, and my favorite-cilantro. Are the tomatoes green? No problem! Did you find a cucumber or zucchini the size of a small third world country? Peel it, core it, and chop up the outer rim; it works! There are no set measurements-simply add what you have fresh from the garden.  Do you lack cilantro? Call me-I have TONS of it. That is not a hyperbole…Besides the endless vegetable combinations, the dressing itself can be varied based on what you have available, and that, to me, is the sign of a great recipe-one isn’t tied to the ingredient list where you have to run to the store to buy something you may never use again in your kitchen. Look at your spice rack and you know what I’m talking about. Another bonus of the salsa is it can be eaten alone, with chips, over meat, on top of rice,-you get the idea. The bowl I made in the picture was eaten in one meal by three people-after a hard day’s work in the heat, it is a great refresher…almost as good as a cold beer…almost. Here is the simple garden salsa-double it, triple it,  and have fun with it. I got the recipe from a good friend in Fessenden and it is by far our favorite recipe when the garden opens up its floodgates.

Fresh Garden Salsa

2 T balsamic vinegar
2 T  wine vinegar (I have also used actual white wine)
2 T  sugar, Stevia, or sugar substitute
1 tsp salt

Chop up a bunch of vegetables (and soft fruit such as peaches, plums, apricots, or nectarines) and place in a bowl. Dump those ingredients in, stir it up and eat immediately or let it sit in the fridge to let the flavors go on a date, have a fight, and then get married. That’s it! So easy, so delicious. I never seem to have wine vinegar, but DO seem to have wine at the house, so I called up my oldest sister to ask her how to make wine vinegar since I know she has some next to her stove. Simply fill up a clean bottle with leftover wine, cork it, and let it sit in a cupboard. Normally the problem is the leftover wine part-that isn’t typically in my vocabulary, but I sacrificed some and actually added some vinegar to it to get the party started. Below is a picture of the salsa I made this past week; feel free to drool over my retro Tupperware green bowl from the 70s. It’s a classic and I’m not parting with it. Ever. Get to a farmers market today and make some salsa tonight!


S’more bars made easy….


Posted by Brenda Gorseth | Posted in Uncategorized | Posted on 25-07-2014


When my niece and nephew came to visit earlier this week, Grandma Mahoney sent along the makings for S’mores. However, the mosquitos had other plans and being outside in the evening for more than a few minutes was not going to happen. Instead, I decided to make them into bars so they could eat them throughout the day as well as held some back for my brother and sister-in-law to try-the kids can’t eat them all! I looked on the internet and found a few, but each had something about it I didn’t like, so I made my own up and the kids loved them. Yes, I’m sharing a recipe and here it is:

S’more Bars

one package graham crackers (from a large box)
14 large marshmallows
6 Hershey candy bars
one box 9 x 13 size brownie mix, prepared

Line a 9 x 13 with parchment paper-this makes for easy clean up and cutting of the bars; lay the graham crackers on the bottom-it’s ok if they overlap a little and you will have to break one or more in two to make it fit.
Pour the prepared brownie mix over it so it won’t have to be spread; bake at 350 for 25 minutes or until done; don’t over bake!
While it’s baking, grab a pair of scissors, dip them in powdered sugar, and snip the marshmallows into two (see pic)

While you’re waiting, have the candy bars open and ready to roll. As soon as the brownie part is done, take it out and turn the oven to broil. Place the candy bars on the brownie; you’ll have to break one lengthwise to fit on the end. Then place the marshmallows on top (see pic)

Place this back in the oven and watch closely; it will only take a minute to get the tops toasty..make them as as dark as your kids like their S’mores…had this been for me, those tops would have been a lot darker!  You could use more marshmallows, but I like to make them even so cutting them is a breeze.(see pic)

Voila! Let them cool, grab the parchment paper on the sides and remove from the pan. Slice and devour…there was nothing left at the end of the day. Makes 28 S’mores (see final pic) Enjoy-this would be a great recipe for a beginner 4-Her!