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On this page, we've listed some of our more requested recipes, handouts, and information pieces. You will need a .pdf viewer, like Adobe which is free, to view the files. We hope you enjoy your mini learning session and if you have suggestions of other pieces you'd like to see in our Online Learning page, please email us with your request.
Below is our favorite Spearmint Orange Jelly recipe featured at the 'Taste of Bottineau' event in Bottineau ND, December 13th, 2013. Holly calls it 'sunshine' jelly and the recipe is originally from the Better Homes and Gardens Special Interest Publication, 'Canning', published in 2011.
Spearmint Orange Jelly For a special occasion serve this jelly alongside roasted lamb, on cookies, crackers or bagels. Prep: 25 minutes, Stand: 20 minutes Process: 5 minutes 1 cup loosely packed fresh spearmint leaves 2 cups orange juice 4 cups sugar 1/4 cup cider vinegar or lemon juice 1/2 of a 6 ounce package (1 foil pouch) liquid pectin
Place spearmint leaves in a medium bowl, in a large stainless-steel, enamel, or nonstick heavy saucepan, bring orange juice to boiling; pour over mint leaves. Let stand at room temperature for 20 to 30 minutes. Using a fine mesh sieve or paper coffee filter, strain juice into a small bowl, pressing mint to thoroughly extract liquid. Discard spearmint; return liquid to saucepan.
Add sugar and vinegar or lemon juice to liquid in saucepan. Bring to boiling, stirring until sugar dissolves. Quickly stir in pectin. Return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
Ladle hot jelly into sterilized half pint canning jars, leaving a 1/4 inch headspace. Wipe jar rims; adjust lids.
Process filled jars in a boiling water canner for 5 minutes (start timing when water returns to boiling.) Remove jars from canner; cool on wire racks. Makes about 4 half pint jars.
The book we used to cook the great food from our 2009 Beer Garden Dinner is: Great Food Great Beer, the Anheuser-Busch cookbook; ISBN-13: 978-0-376-02048 OR ISBN-10: 0-376-02048-2. Please remember to visit your local book store to purchase. I will only take the space to post one recipe from our supper here, the Hazelnut Green Bean Salad:
Green Bean and Hazelnut Salad - from the Great Food Great Beer cookbook:
3/4 cup hazelnuts 8 cups packaged green beans about 1 1/2 pounds total-( be sure to check out your local farmers market for these!) 2 tablespoons chopped fresh Mint (available from gardendwellers FARM) 1 tablespoon grated lemon zest 2 teaspoons fresh lemon juice 1/2 teaspoon salt 1/4 cup hazelnut or extra virgin olive oil
Preheat oven to 375 degrees. Spread the nuts on a baking sheet and bake until golden under the skins - 10 to 15 minutes. When the nuts are cool enough to handle, rub in a kitchen towel to remove as many skins as possible. Chop coarsely and set aside. In a large pot over high heat, bring 3 quarts of salted water to a boil. Add the green beans and cook just until crisp-tender, 4 to 7 mintues. Drain in a colander, then plunge the beans into a bowl of ice water to cool. Drain again and set aside. In a small bowl, stir together the mint, lemon zest, lemon juice, and salt to make the dressing. Drizzle in the oil whisking constantly. In a large bowl, gently toss the beans with the dressing and hazelnuts. Serve at room temperature.
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