Peach Syrup- Canning Friendly!

Brianna Weedman

This peach syrup is perfectly sweet with a nice creamy texture. I love it on the light and crispy waffles from the last blog post! This recipe comes together quickly and cans really well! Recipe from

- 10 cups sliced peaches
- 1 cup honey
- 2 tbs lemon juice



  1. Prepare canner, jars and lids.  Peel peaches and dice. Add to a large pot and stir in honey and lemon juice.

  2. On medium-high, mash ingredients together with a potato masher while heating. Once the peaches are broken down and blended well with the honey, allow to come to a boil.

  3. Transfer to a blender to blend until silky smooth. Depending on the size of your batch, you may need to do this in several small batches. If your blender has a "syrup setting", the blended peaches will heat up and thicken to the syrup stage. If your blender doesn't have that option, pour the liquid into a new, large pot.

  4. Taste the syrup. If it isn't sweet enough (or if the smooth liquid isn't thick enough) add more honey to taste and continue heating until it reaches the syrup stage. You can tell if it has reached the right thickness by dripping the liquid from a spoon. The drops should have a semi-thick consistency and there should be a slight delay before they fall off of the spoon.

  5. Skim off any foam that develops while cooking.

  6. Ladle hot syrup into prepared jars, leaving 1/4 inch headspace. Wipe rim and center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process half-pint jars for 10 minutes.

  7. Remove canner lid. Remove jars from the canner and place them on a folded kitchen towel to cool. When the jars are cool enough to handle (let them rest at last an hour or two), remove rings and test seals. Unsealed jars should be refrigerated and used promptly.

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The Most Amazing and Crispy Waffles Ever!

Brianna Weedman
The Most Amazing and Crispy Waffles Ever

In a large bowl, combine:
-1 c buttermilk (or milk with vinegar)
-1 c greek yogurt

In a separate bowl whisk:
-1.5 c white flour
-.5 c corn starch
-1 tsp kosher salt
-1 tsp baking powder
-.5 tsp baking soda

Once the milk and yogurt are mixed together, add:
-.5 c butter, melted
-.25 c coconut oil, melted
-2 egg yolks
In a mixer, whip the 2 egg whites and add 2 Tbs and a smidge of white sugar while mixing, and 2 teaspoons of pure vanilla and about a half a teaspoon of almond extract. Beat until stiff peaks form.
Combine milk mixture to flour mixture then fold in egg whites.

Cook in a preheated waffle iron.

Recipe for the peach syrup pictured will be posted tomorrow!

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Rainbow Thai Salad

Brianna Weedman

Rainbow Thai Salad
As seen on The Minimalist Baker

This Thai Salad is one of my favorite meals! It is so bright and colorful! I love using the striped peppers to add even more colors to my plate! Eat it as is, add peanut shrimp, or marinated peanut tempeh to make it a full meal!

 ounces gluten free or rice noodles
-4 carrots, ribboned with a veggie peeler
-1/4 onion or 1 bunch green onion, finely chopped
- 1 bunch cilantro, chopped
- 1 bunch mint, chopped
-2 huge handfuls of spinach
- 1/2 red cabbage, sliced
- 2 red bell peppers, thinly sliced
Dressing Ingredients: 
-1/2 cup creamy nut butter (I like natural peanut butter)
- 1/4 cup soy sauce
-1/4 cup maple syrup
-1/4 tsp red pepper flakes
- 1 medium lime, juiced
- water to thin

-Prepare noodles according to package instructions, rinse, drain, and set aside
- In a large serving bowl, place spinach, carrots, cabbage, onion, cilantro, mint, red bell pepper, and noodles. Toss loosely to combine.
-Make dressing by adding peanut butter, soy sauce, maple syrup, red pepper flakes, and lime juice to a small mixing bowl and whisking to combine. Add water a little at a time as needed to reach desired thickness.
-Drizzle the dressing over the tossed salad and enjoy!

Look for red cabbage, cilantro, red peppers, carrots, and mint in this week's 
Harvest Box
Photo Credit: Elizabeth Kienzle

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Restaurant Style Salsa

Brianna Weedman
Enjoy this restaurant style salsa with chips, on taco salad, or just eat it with a spoon! No judgement here! 

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Peach Caprese Salad

Brianna Weedman

Caprese salad is good, but swap out tomatoes for peaches and add bacon and you've got yourself a gourmet meal!


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Lemon Cucumber Salad

Brianna Weedman1 comment
This light and crunchy salad is a great side for grilled chicken! 

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Best Potato Salad...Ever!

Brianna Weedman
This potato salad calls for sour cream instead of mayo, and fresh dill instead of relish! It is sure to become a fast favorite!

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Jello Flag Cake

Brianna Weedman
An easy patriotic dessert!

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Weedman Brothers' Fruit Filled Lemonade

Brianna Weedman
Our favorite fruit filled lemonade!

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