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Recipes

I love lemons. I've always liked them, but growing Meyer lemons, I've come to really love them. They're sweeter than regular lemons, larger, juicier, and have thin peels and very few seeds.

They grow large in my garden, and they are such a bright, deep yellow that between the color and the size, people think they are oranges.

Despite their bright color, it's the egg yolks that give color to lemon curd.

I recently used lemon curd on top of these meringues. Lemons start to ripen in my garden the last week of November and will hang ripe on the trees through the beginning of April. Pomegranates are ripe in October/November, and they will last a few months in the refrigerator (you can also freeze the arils). 

Meyer Lemon Meringues The Prudent Homemaker 

I am currently growing six Meyer lemon trees in the garden: two large, older trees, which provide hundreds of lemons, a small potted tree that gave me a few lemons this year, and three small trees in my white garden that will give me a few additional lemons each year; these trees will stay small as they are limited in the small space they have.

I have five pomegranate trees in the garden: Four small potted trees and one small tree that I planted in the garden last year. The tree in the ground will be able to get much larger than the potted ones, but right now it's about the same size. These give me a small number of pomegranates. Last year (and in years past) I have been able to pick pomegranates from those who had so many on one of two large trees that they couldn't use all of them. 

We loved this dessert, so it will be on the menu in winter and early spring for years to come.

You can find the recipe here

More lemon recipes:

Lemonade

Lemon Parmesan Pasta

Lemon Chicken

Lemon Dill Chicken

Lemon Meringue Pie

Lenon Popyseed Muffins

 

 

Tagged in: Recipes
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Mini Pavlovas

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Mini Pavlovas 1 The Prudent Homemaker

 

Pavlovas are such a simple thing to make. Hands' on time is very little. The hardest part is waiting for the meringues to cook. Everything is quick and easy.

You can top them with any fruit you have on hand. I used blackberries and white strawberries from my garden that I simply tossed with a bit of sugar to macerate in the refrigerator while the meringues cooled.

For fun, I decorated these with borage blossoms and chocolate mint from my garden. Both are edible garnishes. The borage flowers can be used as-is, or candied if you prefer. I simply picked a few from the garden right before serving, rinsed them and stuck them on top.

 Mini Pavlovas 3 The Prudent Homemaker

You can find the recipe here. For more dessert recipes, click here.

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Popsicle Season

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 Apricot Popsicles The Prudent Homemaker

New Recipe: Apricot Honey Popsicles

Feel free to change them out for any other fruit; I made them the last two weeks with peaches instead of apricots.

 

Afternoon snacks that are cold are well-appreciated this time of year.

My popsicle molds are starting to wear out. I've had a lot of questions before about them and they aren't making them anymore. I know many of you were concerned that a popsicle mold was out of your budget.

I walked into Walmart last month, and on an end cap near the entrance, they had these:

 Popsicle Molds The Prudent Homemaker

At $1.88 for a popsicle mold that makes 4 popsicles, hopefully these will fit in everyone's budget.

What I like about these (and my old ones) is that you don't have to buy popsicle sticks, so there's no added expense. I also like that they aren't sitting in a tray--I've had those kind before, and they tend to tip over on the trip from the counter to the freezer.

Popsicles are easy. Whole fruit popsicles are no harder than mixing some fruit in the blender and pouring them in molds. You can use a couple of tablespoons of honey to sweeten them if you like. Making them is so much less expensive than buying them.

You can also use something simple, like the leftover bits of fruit and the syrup you canned them in. You can even just blend your canned fruit together with the syrup and pour them into molds.

 

Strawberry Popsicles 2 The Prudent Homemaker

Strawberry Popsicles

Plum Popsicles The Prudent Homemaker

Plum Popsicles

peach pie popsicles in pan The Prudent Homemaker

Peach Pie Popsicles

Chocolate Pudding Popsicles

Chocolate Pudding Popsicles

Honeydew Sorbet

Honeydew Sorbet

Use the mixture to make several batches of popsicles. You can substitute cantelope, watermelon, or even Armenian cucumbers, once they've turned orange and sweet.

 

Whatever you make, let the popsicles sit in the freezer for at least 5 hours or overnight. I generally make popsicles in the morning for that afternoon, or before I make dinner for the next day's snacks. Popsicles will freeze better inside the frezer, rather than on the door.

To loosen the popsicles, run cool water over them until they slide out easily. (I keep a small ice cream bucket near the sink to catch the water to use in the garden, but a bowl would work too).

 

 

Tagged in: Frugal Fun
Last modified on

 Peach Salad with Feta The Prudent Homemaker

It's not often that I have a good supply of lettuce from the garden in May, but thanks to a later planting of lettuce (I sowed every couple of weeks including some later than I have in years past) and some unexpected cooler weather than normal, I still have lettuce in the garden now. It's beginning to bolt, but it's still sweet (bolted lettuce will turn bitter, the taller it gets). 

It's also time for my first peach harvest of the year. Our Desert Gold peach tree has a low number of chilling hours (250) and is one of the first fruit trees to ripen in my garden.

I put these together in a simple salad this week. The combination of ripe peaches, sweet balsamic vinaigrette, and feta cheese was immensely satisfying.

You can find the recipe here.

 

If you have a Costco card or know someone who does, they have feta cheese on sale until May 17th for $4.99 (24 ounces, 680 g).

 

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