New Blog!

Our new blog: Ramble Bramble.

Adam came up with this blog name and it will include all the adventures of our small family including: babies, gardening, trips, cooking, family, friends, jobs, etc. etc.

Hope you enjoy!

Once I figure out how to do it, I will import all of our 25x50 blog posts and incorporate them into the new blog. I have also turned off the comment field on 25x50 because we will no longer be checking it.

Sweet Potato Harvest

Adam and I harvested roughly 25 sweet potatoes from our garden today. I have plans for these potatoes: ranging from a savory sweet potato bread to sweet potato soup. For tonight, we made a two potato gratin that I got from a Moosewood Restaurant cookbook.

First, let me just say that I love the Moosewood and all of their cookbooks. If I could take Ithaca and subtract the 100 ft of snow they get every year, add in some southern accents and food and shake it until it ended up closer to my parents in Arkansas I would totally live there.

This gratin was the perfect recipe for Adam and I because it combined one of his favorite foods (potatoes) with one of mine (sweet potatoes) and topped it with a mutual favorite (cheese). I have to say, though, I think I'd add less cheese than what the recipe required. What you see here is 4 oz of grated Havarti but it kind of overwhelmed the sweet potato flavor. All in all, however, the gratin was spectacular. So spectacular, in fact, that I forgot to take a picture before we dug in.

Relish Your Garden

In the height of the summer, Adam and I ventured out to the garden in the early morning hours to pick all of our green tomatoes, peppers and onions. We then spent the next two days in my parents' kitchen making my Gram's relish.

This particular relish is a family recipe and, therefore, a big secret. I can tell you there is a lot of chopping involved and several cups of vinegar and sugar but a better accompaniment to black-eyed peas I've never found. Luckily, we had some red peppers in the mix so the relish looks Christmas-y and will make great gifts when that time rolls around.

The huge benefit to making this relish is that we put so many tomatoes to good use. Not being much of a fresh tomato eater myself, Adam and I were often lost as to what to do with the vast amounts of tomatoes we had on hand. Luckily, this relish pretty much wiped us out.

The best part of making this relish is that Adam and I got the very first quart all to ourselves.