Feaston’s Freezer Pasta Sauce

Spaghetti. With meatballs. And garlic bread. That’s undoubtedly our favorite meal here at Feaston. We shopped around at the store for our favorite pasta sauce and we generally buy this brand. But lately, our loyalty has switched to a new brand: our own.

With the abundance of tomatoes from our backyard garden we have been making huge soup pots full of sauce, then bagging and freezing it. The plan? Crack them open for some fresh garden taste once winter rolls around.

Check out the jump for our secret Internet-only recipe.

Feaston’s Strawberry Jam Session

I guess it was only a matter of time before our gardening led to canning.

With so much produce coming into season at once, we had to figure out a way to “put it up.”

Luckily, we were able to get some canning supplies for not too much money and set out to use the fruits and vegetables of the season.

First up was hot pepper jelly, a recipe for which can be found here. But what we were really excited about was homemade strawberry jam.

Peppery. Also, a great use of many jalapeno peppers.

Royal Chinese Chicken Wings

A while back we had a predicament. The store ran out of pure maple syrup and we wanted pancakes. Since we aren’t really fans of the imitation stuff, we opted for something a little different: Pure sugar cane syrup.

It’s very good, but a little too sweet for breakfast foods. We knew it had to be good on something. Both our mouths had watered at the idea of the recipe on the bottle: Chinese Chicken Wings.

The syrup is used to make the sauce that goes on the wings.

Honey and Apple Pork Ribs

In need of a special treat?

Ribs are it. We’ve made them before on the grill and we hear they are super easy in the Crock Pot, but our butcher (some guy working in the meat department at Wegmans), said we had to try them in the oven. So we did.

Now, ribs are definitely a bit of a splurge and they do take some time, but they are WORTH it.

 

A full rack of pork ribs, oven baked and served with a special barbecue sauce.

 

Blushing Pork Loin

We’re in the heart of fall in Pennsylvania.

We know because we can see it, smell it and taste it. Last weekend we drove through scenic Schuylkill County to get to a big-ass get together: The Hootenanny. All along the way we saw the trees on the Blue Ridge Mountains changing color. Lots of fire orange, reds, yellow mixed in with the evergreens.

You could also smell the change in season. It’s that smell that comes from leaves falling off the ground and almost makes the air a little sweet.

And the taste? We took care of that one all on our own.

It's roasted peach pork loin.