One of the benefits of belonging to a group of gardeners that freely share is a motherload of excess produce occationally. This week I went apricot picking with some friends. It didn’t take too long so we went over to Handy Dan’s house and came home with some extra stuff. First I made apricot habenero jam. What a yummy treat! I’m surprised at how many of my friends are disappointed I didn’t just make regular apricot jam. One of my favorite suppers to make is chicken breasts slow cooked with jam and onion soup mix. The habenero gives it the right kick to take it to the next level.
Jam and onion soup mix chicken
- 1 half pint jam
- 1 packet onion soup mix
- 1/2 cup water
- 6 chicken breasts
Mix all ingredients and cook in skillet over low heat until chicken is done. Serve over rice.
This is an easy peasy week night solution to dinner. So simple to make any jam can be used. Most often I use mango chutney or apricot jam to complete this recipe.
The extras I came home from Handy Dan’s house with were a bushel of peppermint leaves and a large bundle of wild garlic. The first night I filled my food dehydrator with peppermint leaves and came out with a half gallon jar stuffed with dried peppermint. It didn’t even make a dent in the bushel. I’m going to root about a dozen stems and plant them in the garden, but what to do with the rest? Should I continue to dry them or make something better. I know he has another two bushels of mint I could pick up so I’m searching for other ways to use them. Here are some ideas:
This should use up the mint pretty satisfactorily!
Now the wild garlic, what to do, what to do:
Pickled Garlic (the first thing to do with the bublets that I don’t replant)