Breakfast Stromboli

When we got our chickens we knew there would come a day when we would have a lot of eggs in the fridge.  That day has now come!  Our weekly egg count has been close to 3 dozen for the past 2 weeks.  This means we have to come up with new ways to eat up all those delicious home grown eggs.


Mrs. Stoney makes a great Stromboli recipe; sometimes she fills the bread with ham and cheese, other times with pizza sauce and pepperoni.  This time she out did herself with a breakfast Stromboli.  Here’s the receipt:


Breakfast Stromboli Dough

1 package (2 ¼ teaspoons) Active dry yeast

1 cup warm water (105 to 115)

1 tablespoon sugar

2 tablespoons vegetable oil

1 teaspoon salt

3 cups of flour


Directions for making Breakfast Stromboli:

Dissolve yeast in warm water in 3 quart bowl.  Stir in sugar, oil, salt and 1 cup of flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.


Knead dough on a floured surface until smooth and elastic, about 5 minutes.  Place in greased bowl, turn greased side up.  Cover and let rise in warm place until double, about 30 minutes.


Breakfast Stromboli Filling

6 Eggs

6 tablespoons of milk

1 tablespoon olive oil

8 pieces of bacon

1/3 cup green pepper

1 clove of garlic diced

1 small onion chopped

1 cup of grated cheese



In the oil sauté the onion, garlic and pepper until tender.

Add milk to eggs and scramble with a whisk.

Add eggs to the cooked vegetables and cook until eggs are done.

Roll out the dough on a floured cookie sheet to roughly 12 x 18.

Put the eggs and veggies on the dough along with the cheese.

Fold the sides of the dough together to form a loaf, seal the seam and turn the dough seam side down on the pan.

Let loaf rise another 15 to 20 minutes.

Breakfast Stromboli 2

Bake at 350 for about 20 minutes, watch it closely it is finished when the crust is golden brown.  Slice and enjoy.

Breakfast Stromboli 1

So this was kind of an improvised recipe and it turned out really good.  You can dip the Breakfast Stromboli in ketchup or bar-b-que sauce if you like or just eat it plain.  We served it for dinner with some fried potatoes.  We also doubled the batch so we would have left over’s for breakfast the next morning.

Breakfast Stromboli

First 6 Egg Day!!

After 32 weeks of waiting we finally had our first 6 egg day today!!  That means that we now know for sure that all our hens are laying!!  It came a little later that we expected.  We got our first on September 18th when the hens were 25 weeks old.  Finally 7 weeks later we have no free loaders!!


Now we have to start getting really creative about using our eggs.  If we continue to get 3 dozen eggs a week we will have cook with more eggs!!  Mrs.  Stoney is already working on this, check out tomorrows post for a great new egg recipe that we tried last night.

Fall Lettuce

Lettuce is a cool weather crop.  Most people grow lettuce as a spring crop, and so do I.  But my favorite time of year to grow lettuce is the fall.  Here’s why:

  • It’s easy to start lettuce indoors around the first of August to be set out in early September.  There is a lot less competition for space on my seed starting shelves this time of year.
  • Even if you start your lettuce from seed outdoors it gets a good start in the warm weather but matures later in the fall.
  • Transplants set out in September are very unlikely to suffer much shock because of the cooler temps.
  • It is very rare that you have problems with the lettuce being bitter.  Instead of the weather getting hotter as the plants mature, it is getting cooler.  This makes for some really tasty salads
  • Pest populations are usually declining in the fall, after the first freeze or two nearly all pests are gone.
  • I find you have very little problem with tip burn in the fall, again this come from the fact that temperatures are declining in the fall.
  • If you do your succession planting correctly the fall lettuce season will last several months longer than the spring crop.  We usually starting eating the first fall lettuce around September 1st and we usually finish up the last of our fall lettuce around the end of December.  That’s 4 months, compared to May and June in the spring.
  • Over all I think fall lettuce just tastes better.  Even when the plants get bigger, the leaves stay tender and don’t get bitter.
  • With a cold frame, a mild winter and good succession planting you can extend that harvest through the winter and into the spring

We have 4 types of lettuce in the fall garden this year.

Butter Crunch – This is a bib lettuce that eventually forms a loose head of leaves.  This one is by far our favorite.  It has a nice “leafy” leaf, but also has a really crispy stalk.

Butter Crunch

Black Seeded Simpson – this is a leaf lettuce that has a great taste and is also an open pollinated so you can save seeds.

Black Seeded Simpson

Paris Island Cos – This is pretty close to a romaine lettuce.  2011 was the first year we planted this variety and it quickly earned a spot in our rotation. Its large crispy leaves make great salads.

Paris Island Cos

Larry’s Red Leaf – We really don’t know the name of this variety it’s a tasty red leaf lettuce.  It is an open pollinated variety and a friend of mine gave me some seeds to get me started.  So we named it after him

Larry's Red Lettuce

The other nice thing about fall is there are plenty of other salad ingredients around.  We usual have kale, chard, radishes, carrots, cherry tomatoes and sorrel to add to the mix to make for a super tasty salad.  So next fall be sure to plan ahead and get a big crop of lettuce planted!!

Harvest Monday 11-7-2011

Not much to report around Stoney Acres this week.  The cold frames are in full production but that is about it.   Cold temperatures have really arrived here in Northern Utah.  We had 4 nights in the high 20’s that pretty much finished off the outside garden.  So now we are eating 100% from the cold frames.


We did have this little supprise in the strawberry patch.  1/2 lb of them were spared from the cold in the bed that is right up against the house.


Luckily the hens are in full production mode.  We got 4 or 5 eggs every day this week.


Salads are the vegetable of choice for us right now.  Assuming the weather stays warm enough to prevent freezing in the cold frames we should have enough lettuce to give as a salad like this every day for the next month or so.  But there are a couple of nights in the forecast this week that may reach below 25.  That’s not really good for lettuce, it makes it bitter, so we will see what happens.


We also got this big box of golden delicious apples from the in-laws place.  I won’t include them in our totals because they didn’t come from our land, but they still will make a welcome change from strawberries for the next month or so.

So here’s this weeks very small total:

  • Lettuce 1.5 lbs
  • Chives .25 lbs
  • Strawberries .5 lbs
  • Carrots – a hand full not enough to weigh
  • Eggs 33
  • Total 2.25 lbs
That brings our year to date total to 689 lbs of produce grown on our 1200 square feet of garden space.  Be sure to check out what other gardeners are growing this time of year at Daphne’s Dandelions.

First Snow

They have been warning us all week that it was coming.  I took off early from work yesterday to finish up a few final clean up tasks to get everything ready for it.  We had lots of clouds and wind with a little rain when we went to bed and when we woke up the morning it was here.  The first snow!!











This storm is right on time for a first snow.  We usually see the first measurable snow early in November.  It won’t stick around long, we don’t really get big storms with lots of cold for another month or more.  I don’t really stress too much about snow.  In fact, except when I’m shoveling it, I really love snow.  The nice thing about these early season storms is the streets and side walks are still nice and warm.  No shoveling this time!!  Winter is part of the reason I love living where we do.  Northern Utah has 4 distinct seasons, each with their own good points.




Ripening Green Tomatoes

Every year before the first big freeze we pull out all our tomatoes and harvest all the partially ripened tomatoes.  We also go through all the green tomatoes and pull out all the bigger ones.  We bring in both types and let them slowly ripen.  The ones that have already started ripening will be ripe very quickly.

Here’s the 6 pounds of partially ripened tomatoes we picked this year before the first sub 30 degree night.

Here are the same tomatoes a week later.  We put them all together and they ripened up quickly.  We then use this up for fresh eating and for cooking.  These tomatoes are usually pretty good.   They are not as good as the ones we pick in August and September but they are passable and a ton better than what you get in the grocery store.

The green tomatoes are treated differently.  We bring them in and put them in a box lid in a single layer.  My in laws usually wrap each tomato individually with newspaper or a paper towel.  Tomatoes put off a chemical as they ripen.  That chemical will cause other tomatoes (and other fruits) to start the ripening process more quickly.  If you wrap the tomatoes this helps contain this chemical and keeps the ripening at a slower pace.  Doing this usually keeps my in-laws eating tomatoes until mid-December.

We are a little less concerned with stretching it out that long.  We usually use most of these tomatoes for cooking so it is ok with us if a bunch ripens at once.

You can see that there are some of these ripening already after only a week.  I usually pull out the ones that are ripening to keep them from spreading too quickly, but we are happy to eat the last ripened tomatoes around thanksgiving.  You need to keep these tomatoes a way from any other stored produce.  The chemical that the ripening tomatoes put off will cause all kinds of other fruits and vegetables to ripen too quickly.  They can ruin apples, potatoes, onions or anything else they are close to.


Green ripened tomatoes never taste all that great.  They are still better than from the store, but nothing like vine ripened.  The nice thing about keeping our green tomatoes is that we have them around to use in our cooking.  This keeps us from using up our canned tomatoes too quickly.

Thursdays Kitchen Cupboard – Potato Kielbasa

I’ve decided to participate in the new blog series “Thursdays Kitchen Cupboard”.  This is a where bloggers around the world post about what’s cooking in the kitchen.  I can’t guarantee I will get to this one each week but when I do we will give you a recipe and show you how we are using our stored and fresh garden produce.




This week Potato Kielbasa:


1 pound red potatoes, cubed

¾ pound smoked kielbasa (we use turkey Kielbasa because it’s cheaper and way lower in fat)

½ cup chopped onion

1 tablespoon olive oil

2 tablespoons brown sugar

2 tablespoons cider vinegar

½ tablespoon mustard

½ teaspoon dried thyme

¼ teaspoon pepper

3 cups fresh spinach (or Kale, chard or other green)

6 strips of bacon, cooked and crumbled (again we use turkey bacon)




  • Boil potatoes until tender, drain
  • In a large pan or skillet, sauté kielbasa and onion in the oil until the onion is tender.  Add the potatoes and sauté until the potatoes and kielbasa are lightly browned.
  • Combine brown sugar, vinegar, mustard, thyme and pepper.  Stir into skillet.  Bring to a boil.  Simmer for a couple of minutes.
  • Add spinach and bacon, cook and stir until the greens are wilted
  • Serves 4

We always double this one so that it feeds all 6 of us.  Depending on the time of year we adjust the type of green we use.  We have tried spinach, kale and chard in this recipe and liked them all.  I prefer kale, but they are all good.



Of course we used potatoes and onions from storage.  The vinegar and mustard give this recipe a unique flavor that we really like; even the younger kids eat this one up!  Add a salad and some fresh bread and you’ve got a delicious mostly local meal.