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Okra is one of the easiest vegetables to freeze. It's so simple that I have been putting up okra every few days as I harvest it in small batches.  You can freeze it without blanching it, or simply dry-blanch it in the oven for even longer storage.  

If you have never seen an okra plant, this is what it looks like.  This was our first year to grow okra and I think it is a garden crop we will continue.  I followed the directions on the seed packets which included soaking the seeds first and planted them.  I actually forgot about them and soaked them an extra day or so, and some didn't come up but we still got a nice little crop of okra.  The plants seemed to grow pretty quickly and we have had a continuous harvest for weeks.  

We grew green and red okra which makes a pretty harvest basket.  (Basket pictured has green beans and okra.).  We cut the okra from the stem with scissors or pruning shears.  The stems are really thick and they rip apart if you don't use scissors.  The boys love harvesting okra.  It's the first thing they want to do when they are in the garden.  You want to harvest every couple days because the okra grows really fast and if the pods get too big they become too hard to consume.  I like to pick okra around 3-5 inches long for optimal tenderness.  Larger pods go in the compost.  In the video below, I cut a large okra pod to show how it is too hard and fibrous for consumption.  It is so hard, you can hear me cutting into it.  

Watch my quick youtube video to see how easy it is to freeze okra.  

What you need:
Fresh okra
Sided baking sheet or jelly roll pan
Parchment paper (affiliate link)
Freezer zipper bags (affiliate link) or storage containers

Instructions:
Simply wash and dry the okra.  Slice into rounds.  Place on parchment lined sided baking sheet.  Freeze for about 4 hours.  Place okra in zipper seal bags or storage containers, label, and return to the freezer.  This method will keep okra fresh in your freezer for up to 4 months, maybe even longer.  For longer storage, (up to 12 months) simply place pan of okra in a 350 degree F. preheated oven for 7-8 minutes then cool pan a few minutes before freezing.  This is called dry-blanching and will preserve the texture, flavor and color longer.  

​Here is our favorite shrimp and sausage gumbo recipe which uses okra.  

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If you follow me on instagram, you have probably seen our beautiful harvests this year. I planted several varieties of peppers that I started from seeds in my garage.  I was so excited to have enough homegrown bell peppers to make stuffed peppers for the whole family.  These stuffed peppers are delicious... so much flavor packed into a neat little package.  ​

They are also a vitamin and mineral powerhouse (see nutrition label below) containing 242% of the daily value of vitamin C!

This is a great recipe if you have fresh tomatoes and bell peppers from the garden.  You can use canned or fresh tomatoes.  If you are a gardener and freeze diced tomatoes to preserve them for winter, you could also use thawed frozen tomatoes.  

If you use homegrown peppers, they may be a little smaller than store bought peppers.  I sometimes have extra filling and just bake it in a small casserole and top with extra cheese.  The filling is delicious on its own too.  

​This recipe makes 8 stuffed peppers which is perfect for my family of 6.  You can halve this recipe and just make 4 peppers for smaller families.  

                                                           You might also like this stuffed pepper casserole.  
​

 Stuffed Peppers
Serves 8
Ingredients:
8 large bell peppers
Drizzle of olive oil (amazon link) in the skillet, about a Tbsp.
1 sweet onion, diced
​2 cloves garlic, minced
1 lb. lean ground beef
2 cups fresh diced tomatoes or a 14.5 oz. can diced tomatoes
2 cups cooked rice
1 Tbsp. Worcestershire sauce (amazon link)
1 tsp. ground or dried thyme
1 tsp. salt
Fresh ground pepper to taste
3/4 cup shredded mozzarella and/or cheddar cheese (to mix into the filling), plus extra for topping
Optional fresh snipped parsley for topping the stuffed peppers

Directions:
1. Preheat oven to 400 degrees F.
2. Trim the tops off the bell peppers and remove the stems and seeds.
3. Use a casserole dish just large enough to hold the peppers and fill with about a 1/2 inch of water.
4. Place peppers top side down in the water, cover with foil and bake for 20 minutes.
5. Meanwhile prepare the filling. 
6. Add a drizzle of olive oil to a large skillet.  Then brown the beef, onion, and garlic in the skillet. 
7. Then remove from the heat and stir in the rest of the ingredients except the peppers.  
8. After 20 minutes, take the peppers out of the oven. Drain any remaining water from the casserole. 
9. Reduce the oven temperature to 350 degrees F. 
10. Fill the peppers with the beef filling. Cover with foil again and bake for 20 minutes.
11. Remove from the oven, sprinkle with extra cheese. Then return to the oven (uncovered) for another 10-15 minutes until the cheese is melted and the peppers are tender.  

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This linguine with pesto and shrimp is quick and easy to make and packed with flavor.  It's fresh, delicious and tastes better than takeout, but made conveniently in your own kitchen.  

This recipe comes together easily with the help of Barilla Creamy Genovese Pesto.  Simply stir pesto into cooked linguine.  Then top with sautéed shrimp with marinade.  Simply perfection!  

Do you need to cook store bought pesto before using?

• No.  Simply stir into pasta and grains, spread on sandwiches, marinate meats and vegetables, or use it as a dip.  

How much is a jar of Barilla Creamy Genovese Pesto?  

• Retail price is typically around $3.29

Where can you purchase Barilla Creamy Genovese Pesto?  

• Target, Publix, Stop & Shop, Meijer, Shop Rite, Hy-Vee, Albertsons, Safeway, Vons and more

Linguine with Pesto and Shrimp
Ingredients:  
1 lb. linguine pasta
​1 jar (6.2 oz.) Barilla Creamy Genovese Pesto (amazon link)
1 1/2 lbs. raw medium shrimp 

Marinade ingredients:
1/2 cup olive oil
1/4 cup honey
Juice and zest of 2 limes (Zest first, then juice the limes)
4 cloves garlic, minced
3/4 tsp. salt or a few grinds fresh ground salt
1/4 to 1/2 tsp. freshly ground black pepper
1/4 to 1/2 tsp. red pepper flakes

Parmesan if desired for serving

Instructions:
1. Thaw shrimp in a colander under running water.  Then peel off shells.  Most shrimp is deveined when processed, if not, remove veins.  Set shrimp aside.
 
2.  Mix the marinade ingredients together in a Zipper seal bag or plastic container.  Add the shrimp.  Marinate for ½ hour or more.  I love this juicer for juicing limes (amazon link).

3.  Heat a large pot of water to a boil.  Add linguine and cook following package directions.  When done, drain pasta and stir pesto into the cooked noodles.  
 
4.  Heat a large skillet or wok to medium high.  Then add the shrimp and marinade.  Cook until the shrimp turns a creamy pink color.  Serve over pasta.  

If desired, top with grated or shaved parmesan.

​Bon appetit!  

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With a huge garden and busy days, I find myself relying on my slow cooker quite a bit.  This easy slow cooker country garden soup has been one of our favorite meals this growing season.  The first time I made it, my husband said it was so good it should be served in a restaurant.  

One thing I love about making soup is that it is so versatile.  You can change the vegetables and meats to accommodate what you have on hand.  You can use fresh vegetables from the garden or frozen.  I have made this soup meatless too, which you can do, but my family prefers it with meat.  

I always have frozen broth in the freezer leftover from making beef or pork roasts so I use it in this soup.  I just put it in the slow cooker frozen and it adds so much flavor.  I don't measure it, just put it in.  I usually mix store bought vegetable broth (amazon link) with frozen broth.  ​

Easy Slow Cooker Country Garden Soup

Ingredients:
1 quart fresh or frozen diced tomatoes (you could also use a large 29 oz. can diced tomatoes)
6-8 cups store bought or frozen broth 
4-5 potatoes, diced
1-2 cups fresh or frozen corn
1 onion, diced
1-2 cups fresh or frozen green beans
Ham bone or cubed beef or venison for stew 
1 tsp. seasoned salt
1 tsp. creole seasoning (amazon link for the one I use)

Put everything in the slow cooker and cook all day on low.  If using a ham bone, remove from the soup and chop up ham pieces and return the meat to soup.   

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Have you heard of Vitapod?  I have been trying out my new Vitapod machine for about a month now and love it.  It mixes fresh. flavored vitamin water at home using 90% less waste than bottled vitamin water and blending it so much better than trying to blend powder and water by hand.  Vitapod’s mixing chamber blends the pods with water at 690 RPMs, which is faster than the blades of a helicopter!  It makes the smoothest drinks without any unmixed powder left in the bottom of your cup.  You can see it work in my video below.  

In addition to mixing the best vitamin water, Vitapod’s multi-pass filtration system purifies water better than market leaders.  You can use the Vitapod machine to make vitamin water or just filter water when you need to quench your thirst.  `

You can see the Vitapod in action in my short video.  Subscribe to my youtube channel while you're there so you can see my homesteading and foodie videos when I post them.  

There are 11 Vitapod flavors which are all made of 100% natural ingredients.  The Iced Tea+ (60mg), Sports+ (100mg), and Energy+ (200mg) pods contain caffeine and are recommended to drink in moderation if pregnant or breastfeeding. All other pods are fully pregnancy and breastfeeding safe.  I received the five flavors pictured above to try, and while they are all delicious, my favorites are lemon infusion iced tea and pineapple coconut.  All of the flavors I tried were light and fresh, better than any bottled vitamin water I have tried before.

If you are interested in a Vitapod, you can get $15 off your machine order through my referral link http://rwrd.io/vlqmtwz?c  (If you order through my referral link, I earn points toward future purchases).

Or Save $15 on a Vitapod Machine or Vitapod Machine Starter Pack at vitapodworld.com when you use code MOM15. Expires 9/30/21.

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My family does not have any allergies to dairy, but I know people who do and was curious to try Wayfare Dairy-free pudding to see what it was like.  We tried all three flavors, chocolate, vanilla, and butterscotch which are all delicious.  

Wayfare pudding is made of plant-based ingredients.  It has a base made from organic butter beans and organic oats.  Their pudding is free of the top 10 allergens, certified organic, kosher, vegan, and gluten free.   It is also free of soy, nuts, and palm oil.  I am happy with the ingredient list and feel like this is a healthy alternative to dairy pudding.  It does have organic cane sugar, so should be consumed as a treat.  

This pudding is smooth and creamy.  I thought it had a nice mouthfeel.  The texture is slightly thicker than conventional dairy pudding, but feels very similar to what you think of as pudding.  The chocolate pudding has a good chocolate flavor from cocoa.  The vanilla flavor is mild.  I would prefer a stronger vanilla flavor.  The butterscotch flavor is my favorite!  It is the most flavorful of all three varieties and has a wonderful butterscotch flavor.  

You can find WayFare Chocolate, Vanilla, and Butterscotch Puddings at Wegmans, Lucky’s Save Mart, Mom’s Market, Festival Foods, Woodman’s, and Tony’s Fresh Market.  

Save 20% on any product on wayfarefoods.com with code shareWF20. Expires 4/26/22.  (WayFare currently only ships to 36 states but will be expanding to nationwide shipping in June.)

I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.

We have been fans of PACT Organic clothes for several years.  Their socks are my absolute favorite!  In fact I have giftedPact Organic Christmas sock gift packs several times to family members.  

Two things I love about PACT Organic is that the fabrics are super soft (you will notice the softness when you wear them) and their clothing is better for both us and the environment.  I wrote more about it a few years ago which you can read here.  

These pajamas are made of soft, breathable, 100% organic cotton that is made without toxic chemicals and with 91% less water than conventional cotton.  Did you know that organic cotton uses 91% LESS water than conventional cotton when produced?  I think that is amazing!  

PACT Dream Big Pajamas are available in kids’ sizes 18 months to 10.  My 9 year old is wearing a size 10 and my 4 year old is wearing a size 5.  I ordered up in size so they had some growing room and could get more use out of the pajamas.  They are a little loose on my slender boys since I ordered up in size, but they stay on nicely.  

These pajamas provide a snug fit for safety, with a pull-on waistband and banded cuffs at the wrists and ankles.  They are also made with a tagless label on the back to prevent discomfort and skin irritation.   The fabric is prewashed and shrink resistant.  They wash well and are so snuggly and soft when they come out of the dryer.  ​

These pajamas are tough too.  They hold up to all the wrestling and tumbling in our busy house of four boys.  

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I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.
​We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon and affiliated sites.

Have you ever baked with 100% Italian Extra Virgin Olive Oil? I love to sauté and roast with it, but haven't used it a lot in baking, except to bake bread.  For the Flavor Your Life Campaign, I made this delicious olive oil apple cake which is a new family favorite.  
​

This olive oil apple cake is an Italian classic.  A light cake batter infused with apple slices and made with extra virgin olive oil.  

Le Stagioni d’ Italia means “the seasons of Italy” in Italian.

• Le Stagioni d’ Italia’s short, fully traceable supply chain is guaranteed sustainable and the great care they take with processing creates exceptional taste.
• 100% Italian Extra Virgin Olive Oil is the first cold pressed olive oil from the first round of extraction of fresh, intact olives.  It has not been heated during processing, so it retains its full nutritional value.
• Harvested in Italy, it is vegan, gluten free, and contains no additives or preservatives.
• It has a robust flavor of artichoke and almond, with a medium bitter and spicy aftertaste, as well as a green, ripe, fruity aroma with a leafy feel.
• 100% Italian Extra Virgin Olive Oil typically retails for $19.99 for a 500 mL bottle.

With hints of citrus and cinnamon this olive oil apple cake is moist, delicious and perfect served warm or room temperature with a dollop of ricotta cream.  

• Extra virgin olive oil is made by pressing olive oil, without heat or chemicals; it’s known as the first cold pressed olive oil.
• Olive oils are tested for peroxide values. Lower values indicate fresher oil and more rapid processing.
• Extra virgin olive oil is virtually free of acidity, below 0.8%. If the percentage of oleic acid (fatty acid) is too high, it indicates improper production and rancidity.
• A panel of trained, expert tasters tests for taste defects and the presence of positive attributes of fruitiness, bitterness, and spiciness. If the oil doesn’t have the signature fruity taste and harmonious balance, it won’t receive an Extra Virgin rating.
• Extra virgin olive oil has a high smoking point of 400°F, so it is suitable for cooking and baking.
• Between use, store your oil somewhere dark and cool (around 57°F, if possible), not on the counter or near a stove, and never in the refrigerator. Keep the lid screwed on tight, and use your oil within six months of opening.

• Experiment with different oils for different occasions.
• Use delicate oils for salad dressings or as a condiment over mild foods, like vegetables, fish, eggs, or potatoes.
• Pair robust oils with hearty foods that can stand up to the intense flavor, like steak or spicy soup.
• With a high smoking point of 400°F, extra virgin olive oil is suitable for cooking and can enhance any dish by drizzling on as a finisher.

Olive Oil Apple Cake with Ricotta Cream

Recipe Notes:  This recipe is adapted from a recipe provided by Flavor your Life.  Since it has European origins, the measurements and instructions are different than what I normally publish.  I noticed a few discrepancies in the original instructions and reconverted the measurements to the U.S. system.  I weighed dry ingredients as needed and then measured them to get accurate U.S. equivalents.  The original recipe listed 80 ml as = to 4 Tbsp., however when converted it is actually 5.41 Tbsp. or 16.23 tsp.  For this reason, I would measure Extra Virgin Olive Oil using the metric system if possible or measure just under 5 1/2 Tbsp.  The original recipe also calls for 1/2 cup ground hazelnuts for which I substituted 1/2 cup almond flour (affiliate link). 

Cake Ingredients:  
5-6 medium apples (any variety)
1 orange
1 cup, 1 Tbsp., and 2 tsp./150 grams all purpose flour
1/2 cup/50 grams almond flour (affiliate link) 
1/2 cup/100 grams brown sugar + more for sprinkling on the cake
Pinch of salt
1/4 tsp. ground cloves
1 tsp. cinnamon
2 tsp./10 grams baking powder
2 large eggs
80 ml/5.41 Tbsp. Extra Virgin Olive Oil
1/2 tsp. vanilla extract
3 Tbsp.milk

Ricotta Cream Ingredients:
8 oz. ricotta cheese
1 Tbsp. clear honey
1/2 tsp. vanilla extract
1-3 Tbsp. milk

1.  Preheat oven to 350 degrees F. /180 degrees C. 
2.  Butter a 10 inch springform cake pan.
3.  Peel apples and slice thinly, about 16 slices per apple.  
4.  Zest and juice the orange.  
5.  Set the zest aside and toss the apples in the orange juice.  
6.  In a large mixing bowl, combine all purpose flour, almond flour, brown sugar, salt, cloves, cinnamon, and baking powder.  Mix well with a whisk.
7.  In another bowl, mix the eggs, Extra Virgin Olive Oil, vanilla extract, orange zest, and milk.  Beat until thoroughly mixed.  
8.  Add the egg mixture to the dry ingredients and stir briefly to combine.  
9.  Fold in the sliced apples.  
10.  Spoon the cake batter into the prepared pan.  Smooth it out with a spatula.  
11.  Bake for 35-45 minutes until the cake is golden and a toothpick inserted in the center comes out clean.  
12.  Let cool in the pan on a wire rack.  
13.  If desired, sprinkle the top with extra brown sugar.  
14.  Remove from the pan and place on a serving platter.

To make the ricotta cream combine the ricotta cheese, honey, vanilla extract and 1 Tbsp. milk.  Check the consistency and if desired add 1-2 Tbsp. more milk.  We prefer it thicker with only 1 Tbsp. milk.  

Serve the cake with a dollop of ricotta cream.  

You might also like these easy and delicious bread machine breadsticks which I make with 100% Italian Extra Virgin Olive Oil. 

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Strawberry pie, with layers of juicy strawberries surrounded by sweet glaze on a crispy crust must be the quintessential summer dessert.  I remember bringing home a strawberry pie from Shoney's restaurant when I was a kid and thinking it was the best thing ever.  ​

When your husband goes to a farm auction and brings home a gorgeous tray of strawberries, you make strawberry pie or easy strawberry chia seed jam.   These strawberries were so sweet on their own, the boys literally ate half of them before I could make anything. 

*Fresh picked strawberries are sweeter and juicier than strawberries that are picked before they ripen to go to grocery stores.  If using fresh picked strawberries that are naturally sweet, use less sugar to make this pie.  If using store ripened less sweet strawberries, you may want to use more sugar.  The recipe below has a range in the amount of sugar so that you can adjust depending on the sweetness of your strawberries.  ​

This pie is both delicious and simple.  I love using homemade glaze made with common ingredients. No artificial dyes or flavorings that you would find in packaged store bought glaze.  The best part is that making homemade glaze is really pretty easy.  

1.  Crush about 1/2 lb. strawberries with a meat chopper (pictured below) (affiliate link) or a potato masher.  

2.  Cook the mashed berries and 1 cup water at medium high heat for about two minutes to help break down the strawberries.  

3.  Sieve the cooked berries to get the juice.  Discard the berry pulp.

4.  Combine the sugar and cornstarch in a saucepan.  Gradually stir in berry juice.  Cook stirring constantly till thick and clear.  

5.  Line pie crust with a layer of sliced strawberries.  Drizzle slightly cooled strawberry glaze over berries.  Layer on more sliced strawberries and pour remaining glaze over berries.  

6.  Refrigerate until serving time.  Serve with whipped cream.  ​

Strawberry Glazed Pie
Ingredients:
2 lb. fresh strawberries
1/3 to 1/2 cup sugar*
1 Tbsp. and 2 tsp. cornstarch (I think this amount works nicely to thicken it, if you want it extra thick like jello when chilled, use 2 Tbsp. cornstarch.)
Cooled, baked pie shell

1.  Crush about 1/2 lb. strawberries with a meat chopper or a potato masher.  

2.  Cook the mashed berries and 1 cup water at medium high heat for about two minutes to help break down the strawberries.  

​3.  Sieve the cooked berries to get the juice.  Discard the berry pulp.

4.  Combine the sugar and cornstarch in a saucepan.  Gradually stir in berry juice.  Cook stirring constantly till thick and clear.  

5.  Line pie crust with a layer of sliced strawberries.  Drizzle slightly cooled strawberry glaze over berries.  Layer on more sliced strawberries and pour remaining glaze over berries.  

6.  Refrigerate until serving time.  

Serve with whipped cream.  

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Just in time for Father's Day, TV Store Online (affiliate link) has an amazing promotion right now, buy 1, Get 2 for free!  Pick three items, get two for free.  Use code BUY1GET2.  Free shipping on orders over $50 in the USA.   The Buy 1 Get 2 promotion includes items in this collection.  (affiliate link)

Here are some of my favorites from the buy 1 get 2 collection.  (affiliate link)

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