Summertime is the perfect time to use the grill. Grilled Pork Chops, seasoned just right, brings so much flavor to the meat. 





Creating perfect grill marks on meat on the grill is like a personal victory! One less dirty pan is another mom victory!




According to the National Pork Producers Council, the pork industry supports 550,000 jobs in the United States. These jobs range from pork producers and meat processors to transport and Main Street businesses.



Depending on how lean and thin your pork chops are, adjust the cooking time for each side.  Thinner pork chops do not require as much time as thicker chops or chops with the bone in.




If your kids love barbeque sauce like mine, you can add it at the end of the cooking time.  It adds another flavor to the pork chop, and I prefer it sometimes, too.  Instant Pot Macaroni and Cheese would be a great side for pork chops!

There are so many different ways to eat pork chops, another is Fried Pork Chops, another family favorite! 





1. Preheat grill, make sure grates on the grill are clean
2. Prepare pork chops, and season to taste
3. Place pork chops on grill, and cook 8 to 10 minutes on each side. 
4. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F

I am looking forward to summer when during that time of the year, we enjoy many gardens finds.  Black raspberries are even a sweeter find, the bushes are found in the woods behind our house. We enjoy a delicious black raspberry pie.





Black Raspberries are great fresh or frozen.  We make pies, add to fruit desserts, and make jam. My grandmother loved to make black raspberry jam, I will have to share that recipe with you soon.




Black Raspberry bushes are beautiful to look at, but when you are really up close and personal, it is best to wear protective clothing.  I suggest long sleeve shirts and jeans and boots.  It may be warm when it's time to pick the berries, but these bushes have small thorns you need to protect yourself from. 

BLACK RASPBERRY PIE

PRINT RECIPE
Ingredients

4-5  cups of raspberries
⅔ cup sugar
4 tablespoons corn starch
2 tablespoons sugar

Preparation

Preheat oven to 425 degrees.
Prepare an Anchor Hocking Glass Pie Plate and spray with vegetable oil.
Transfer dough to pie plate, trim even with the edge
Mix berries, sugar, and corn starch.
Add to the bottom crust and spread out.
Add top crust and cut slits.
Sprinkle sugar on the top crust.
 Place the pie in a 425 degree oven, and bake for 10 minutes, then lower heat to 350 degrees and bake for 30-40 minutes.

Tips

Watch the time of oven carefully, ovens vary.
You can try recipes with different berries.

My favorite part about having a garden in the summer, is growing different types of tomatoes, because we enjoy canning tomato juice, stewed tomatoes and salsa.  When tomatoes become in abundance, I make salsa. We enjoy our homemade salsa all year long.  



I have tried peach salsa before, and I wanted to try to make it in my kitchen.  Peaches add a sweetness to the tomatoes, I love the combination! 




I know Mrs. Wages Salsa mix is a great base to work with. I like to add MORE fresh ingredients from my garden as well. 




I like to add all ingredients to the blender and pulse until they are all chopped and in equal pieces. You can make it chunkier, to your preference. 

INGREDIENTS

DIRECTIONS

1. Wash tomatoes, cut out cores.
2. Scald tomatoes in boiling water for 1-2 minutes, or until skins on tomatoes are starting to peel.
3. Remove from boiling water and add to ice bath.  Remove skins. Cut tomatoes into quarters.
4. Pulse tomatoes in blender (optional)
5. Add garlic, peppers, and onion in processor and pulse.
6. Add Peaches to blender and pulse.
7. Measure out 5 pints of tomatoes, and place in large saucepan.
8. Add 4 oz Mrs. Wages Salsa Mix.
9. Add vinegar
10. Heat to a boil, stirring occasionally.
11. Boil for 10 minutes. Salsa is ready to can or freeze, or serve and enjoy!

I put salsa on grilled chicken breasts, and eggs for breakfast. 

This post is for my daughter.  For when it's her turn to have kids with busy schedules and they may decide they "want" be in 4-H, she will understand that history has a way of repeating itself, and things are going to get a little crazy. Maybe all the craziness is self-inflicted, but you get the idea!

Sorry, but this won't be easy. Taking on a new project that doesn't get completed. This will happen.

Throw in a few late nights and early mornings. (chores)  Moments like these don't compare if you plan to have livestock year round on your farm. It will be more work but it will be worth it.

A few (many) evenings dad was home cooking supper while mom was doing chores with the kids!

Mason had chores figured out! Juice and his chair! He asked me if dad was home sleeping!

If you need clean laundry, until fair is over, go look for it in the clean pile. Simple enough!

If you are thirsty, get a drink out of the hydrant.  If you hands get dirty in the barn, wash them at the hydrant. Dirt on your boots? Rinse them off at the hydrant!  Need a towel? Wipe them on your jeans.

If you need showmanship practice, take them showing!

Throw in a couple of general projects in the mix.

Your dad loves to help in the kitchen.  Meat and potatoes kind of guy.  He wouldn't mind a dessert afterwards as well.  A batch of chocolate chip cookie bars doesn't last long in our house.

This year food project  was baking a muffin that contained Vitamin A or Vitamin C.  Microwave cooking this year was microwave fudge.

The muffins were a family favorite.  I even brought to work, and they were a hit. They were delicious enough that she brought home A's on her muffins and fudge!

Hope next week goes smoothly too!

Berry & Jam Muffins

INGREDIENTS
1/2 cup granulated sugar
1/2 cup whipped butter
2 egg whites
1 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups oat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup strawberries, hulled and quartered
1/2 cup raspberries
1/4 cup reduced-sugar strawberry preserves

This recipe makes 12 servings

Preheat oven to 350°F. Fill cups of a 12-cup muffin pan with paper liners.
In a large bowl, mix sugar and spread. Add egg whites individually and mix well after adding each. Stir applesauce and vanilla into mixture. Add oat flour, baking powder, and baking soda. Stir until dry ingredients are just combined, but do not over-mix. Fold in strawberries and raspberries.
Fill each muffin cup halfway with batter and spoon a teaspoon of preserves into the center of each. Bake for 12-15 minutes, until muffin tops are lightly browned and a toothpick can be cleanly inserted and removed from their centers.
Turn muffins out on a wire rack to cool. At room temperature, store in an airtight container for up to 2 days, or freeze for up to 1 month.