Sunday, April 25, 2010
Organic Gardening
Having experimented somewhat successfully with organic square foot gardening and companion planting last year...for pest control used Nasturiums, marigolds and Garret's juice. (2 tbslp. minced garlic, 2 tbsp apple cider vinegar, 4 tbsp liquid seaweed must apply every time it rains, but effective against a whole host of problems.)
Expanding garden this year. Here is a pic from last year's. My green beans, red and yellow bell peppers, romaine, kale, spinach, mustard greens,tomatoes,zuccini and cucumbers all did pretty well considering the fact that we planted in a place where due to trees, it only got 4 hours sun a day. Pumpkins, watermelons, cantaloupe... not so much. rotted before they could get ripe. Moved to new location in yard will get 8+ hours now!
Fall garden didn't really pan out as this was an extremely cold and snowy year here. Did have 1 kale, 1 swiss chard, 1 sugar snap pea, 2 cilantro (surprisingly) and about 20 garlic survive.
This year have so far planted peas, swiss chard, kale, romaine, baby bib lettuce, orange and red bell peppers, tomatoes, shallots, yellow onions, purple onions, cabbage, broccoli, curly spinach, flat leaf spinach, mustard greens, watermelons, bush and pole beans, cucumbers, dill, basil, thyme, marigolds (for pests) and nasturiums oh, and added asparagus as well, 3 year old crown.
Expanding garden this year. Here is a pic from last year's. My green beans, red and yellow bell peppers, romaine, kale, spinach, mustard greens,tomatoes,zuccini and cucumbers all did pretty well considering the fact that we planted in a place where due to trees, it only got 4 hours sun a day. Pumpkins, watermelons, cantaloupe... not so much. rotted before they could get ripe. Moved to new location in yard will get 8+ hours now!
Fall garden didn't really pan out as this was an extremely cold and snowy year here. Did have 1 kale, 1 swiss chard, 1 sugar snap pea, 2 cilantro (surprisingly) and about 20 garlic survive.
This year have so far planted peas, swiss chard, kale, romaine, baby bib lettuce, orange and red bell peppers, tomatoes, shallots, yellow onions, purple onions, cabbage, broccoli, curly spinach, flat leaf spinach, mustard greens, watermelons, bush and pole beans, cucumbers, dill, basil, thyme, marigolds (for pests) and nasturiums oh, and added asparagus as well, 3 year old crown.
Bread
Made Parisian Daily Baguettes again, much easier this time, made 7 loaves... family loved them, of course. One interesting TIP that he shares is that bakers do not use chlorinated tap water, apparently it changes the flavor and sometimes the texture of the bread. Hmm.
Healthy Living/Organic gardening
http://www.nongmoshoppingguide.com/SG/DownloadtheGuide/index.cfm
http://www.seedsofchange.com/enewsletter/issue_55/companion_planting.aspx
http://www.enn.com/top_stories/article/21413
http://www.seedsofchange.com/enewsletter/issue_55/companion_planting.aspx
http://www.enn.com/top_stories/article/21413
Wednesday, April 21, 2010
Egg allergies
Eggs are in many, many items that you would not expect. Pretty much all commercially baked goodies, pasta, cereal etc. You have to check labels for dehydrated egg additions... also in lots of sauces, ice creams... you have to double check... which is why a simple diet with lots of fresh veggies, fruit and simply prepared meats makes life much easier with someone who has this kind of allergy. We finally ditched most of the starch carbs for snacks, always eggs or peanut traces in them. The kids adjusted and eat apples, grapes, carrot sticks, broccoli to dip, bell pepper strips... etc for snacks.. it blows me away a bit I think I would have starved myself to death if my mom tried to to do this... Thank God for this grace!
A nice baked potato or rice or quinoa dish is fine... but, steer clear of boxed side dishes eggs are often in the ingredient list even if near the bottom. Have been experimenting with the no eggs pastas... can I just say Yuck! Currently working on perfecting a home recipe... still a work in progress... must say however, my first crappy try was better tasting that the store bought.
A nice baked potato or rice or quinoa dish is fine... but, steer clear of boxed side dishes eggs are often in the ingredient list even if near the bottom. Have been experimenting with the no eggs pastas... can I just say Yuck! Currently working on perfecting a home recipe... still a work in progress... must say however, my first crappy try was better tasting that the store bought.
Friday, April 9, 2010
Feeding kids with allergies
Having ten kids the odds of having someone with food allergies is pretty high. Having dairy issues on both sides of the family makes it nigh on inevitable. Including me, I think there are 5 of us who suffer some sort of dairy issue, congestion, lower abdomenal distress, to mention the just the obviouis things. Also, have one who has a combined egg and peanut allergy, oh yes, he is fun to feed. When eggs and peanut butter are some of the most used quick and easy protein sources for little kids. Aargh. Having to learn a whole new way of feeding him has been challenging. Did I mention he was number 9 in our lineup, yeah so, old habits die hard, ya know.
So what have I learned?
Eggs are not needed to bake anything. Let me say that again because I was literally shocked to learn this. EGGS ARE NOT NECESSARY WHEN BAKING IF THEY ARE A MINOR ITEM IN THE RECIPE! Well, there are always exception, such as custard and quiche, but back to these later. How many times did I start a recipe realize that I didn't have any or enough eggs and stop the process to go purchase or borrow an egg? The eggs reresent a binder and some good old fat for moisture. The binder is replaceable with many things, my personal favorite is applesauce (bananas work great as well) simply because their mild flavor doesn't change the intended flavor of the item to be baked. You must also replace the fat, but, a little oil, butter, shortening, ground flax seed will all do the trick, think volume of an egg yolk.
So what have I learned?
Eggs are not needed to bake anything. Let me say that again because I was literally shocked to learn this. EGGS ARE NOT NECESSARY WHEN BAKING IF THEY ARE A MINOR ITEM IN THE RECIPE! Well, there are always exception, such as custard and quiche, but back to these later. How many times did I start a recipe realize that I didn't have any or enough eggs and stop the process to go purchase or borrow an egg? The eggs reresent a binder and some good old fat for moisture. The binder is replaceable with many things, my personal favorite is applesauce (bananas work great as well) simply because their mild flavor doesn't change the intended flavor of the item to be baked. You must also replace the fat, but, a little oil, butter, shortening, ground flax seed will all do the trick, think volume of an egg yolk.
Rosemary
During the calm before the storm, each morning, it is a habit of mine to pray while making breakfast.the house is quiet. Everyother Friday is history co-op and an accompaniment to a meatless pasta dish intended on making the Rosemary Filone into bread sticks. This morning while chopping Rosemary from my fledgling bush the scent which resembles balsam and the incense which is used for the altar kept me company during my moring offerings to the Soverign. I thought this particularly appropriate imagining the scent an incense to the Holy of Holies before my approach. Aromatic herbs are one of those rich gifts that contain so many distinct facets and purposes. I have heard the euphemism "God is in the details." Well, he certainly created a world with so many cool details.
Oh, and btw the breadsticks are delicious and I hope my girlfriends enjoy them.
Oh, and btw the breadsticks are delicious and I hope my girlfriends enjoy them.
Thursday, April 8, 2010
Bread. Food for the Body and Soul.
One would think, being as devotedly Catholic that I am, this would be about Jesus in the Eucharist. But, it is about bread, the food, in it's humbler form.
I have been baking bread for years. Try to replace commercially produced, preservative and high fructose corn syrup laden breads several times a week. Often quick breads fill the bill (yeast not being the leavener of choice here) with a hearty, corn-bread, or a southern, style biscuit whole grains snuck in, of course. Still, the endeavor is to produce a lovely, yeast bread, rolls or pizza dough several times a week. It doesn't always happen, but with some very simple and consistently, reproducible recipes bread baking and consuming occurs quite frequently here.. I keep thinking that it shouldn't evoke the emotional satisfaction that it does. But, perhaps it is the same as pulling fresh vegetables from one's garden after organically, battling all manner of creatures and feeding them to family. It is also ant act of creativity, I decide what to make and do it as simply or full of flare as I choose. Another great factor is that after it is made, the job it done. Most jobs are never done, the sheer frustration of having to accept the partiality of a job finished is something that has caused me great trauma over the years. Bread once baked is finished.
This year it seems has been one in which most teachers would probably take a year sabbatical. Not that the enjoyment of teaching is gone, but the day to day responsibility feels heavier and more confining. As all things are providential perhaps my dear mother-in-law passed on a book that had come her way, or maybe she was actually thinking of me, I don't know, but, am very grateful that she put into my hands just what my sucked dry of creativity brain needed. "Local Breads - sourdough and whole-grain recipes from europe's best artisan bakers." by Daniel Leader.
While traveling just leafing through the book caused a serious baker's binge. The pictures of velvety, airy rye and whole-grain breads were like quick-witted come backs to the flat and heavy, whole-grains of my past. Like Frankenstein with the evil laughter in the background I could not wait to use the base recipes and add my own flare.
First, I would follow the recipes and learn. Wish I had a picture to share of my first adventure.. It was so thrilling to look around my kitchen. baking stone? check. Bread peel(wooden pizza board) ckeck. parchment paper, check. yeast. check, organic flour, check. spring water. check. Mwahhh!
So, I began simple Parisian Daily Bread, page 66.
I wasn't prepared for the numerous steps. Or the focus to learn something very new.
Mix, knead, ferment, give a turn, divide and reshape,shape the baguettes, form the couche, proof the baguettes, score the baguettes, bake. Geez my recipes really are simple.
See, I thought I knew how to make bread. Hah! Shaping the baguettes? Yes, that is when it happened. I touched this precocious, silk parading as bread dough. Hadn't even baked it yet... just holding the marvelous stuff in my hands I realized that I had never made bread before. Suddenly, I felt like a peasant being granted the favor of protecting the crown jewels. Anxiety, must be careful not to screw up the baking of this most auspicious of dough. Which of course, I did, somehow I put waxed paper, instead of parchment (the boxes do look alike) to couche the baguettes which then, of course baked into the bread.
It didn't matter. After spending ten minutes slicing it off, my family devoured almost every last crumb. My husband who never, and I repeat never compliments anything(at least not verbally.) He is a perfectionist and nothing ever quite reaches the state that inspires praise, well, he did, he said it was delicious. I thought, delicous? daily bread?. So I tasted it and it was delicous.
Later that evening when the baby took off her diaper and pooped on my bathroom floor and the 5 and 8 year boys were still fighting and keeping eachother awake an hour and half after being put to bed and I was arguing with my 12 year son that his ipod was mine until his chores were done and my 5 year old woke up and couldn't go back to sleep and at 10p.m. the only one asleep was my completely cooperative kids the 10 year son and 8 year old daughter, I just smiled and felt no stress because that evening, because I baked the first real bread of my life and it tasted amazing.
That was a month ago and I have been reading the book in my bathroom, and simply biding the time until I could "do it" again. Today, I started a "liquid levain" with the intention of making sourdough some week or so from now and the exciting thing is, you use only the yeast from your flour and air, no prepackaged, it wiil be interesting to say the least. Also, made a "biga" (water,flour and prepacked yeast that will sit for 9-17 hours.) with the intent of making Rosemary Filone, have been wanting to use my rosemary bush for something other than pork loin. Seems like a long wait until tomorrow, but time passes quickly.
I have been baking bread for years. Try to replace commercially produced, preservative and high fructose corn syrup laden breads several times a week. Often quick breads fill the bill (yeast not being the leavener of choice here) with a hearty, corn-bread, or a southern, style biscuit whole grains snuck in, of course. Still, the endeavor is to produce a lovely, yeast bread, rolls or pizza dough several times a week. It doesn't always happen, but with some very simple and consistently, reproducible recipes bread baking and consuming occurs quite frequently here.. I keep thinking that it shouldn't evoke the emotional satisfaction that it does. But, perhaps it is the same as pulling fresh vegetables from one's garden after organically, battling all manner of creatures and feeding them to family. It is also ant act of creativity, I decide what to make and do it as simply or full of flare as I choose. Another great factor is that after it is made, the job it done. Most jobs are never done, the sheer frustration of having to accept the partiality of a job finished is something that has caused me great trauma over the years. Bread once baked is finished.
This year it seems has been one in which most teachers would probably take a year sabbatical. Not that the enjoyment of teaching is gone, but the day to day responsibility feels heavier and more confining. As all things are providential perhaps my dear mother-in-law passed on a book that had come her way, or maybe she was actually thinking of me, I don't know, but, am very grateful that she put into my hands just what my sucked dry of creativity brain needed. "Local Breads - sourdough and whole-grain recipes from europe's best artisan bakers." by Daniel Leader.
While traveling just leafing through the book caused a serious baker's binge. The pictures of velvety, airy rye and whole-grain breads were like quick-witted come backs to the flat and heavy, whole-grains of my past. Like Frankenstein with the evil laughter in the background I could not wait to use the base recipes and add my own flare.
First, I would follow the recipes and learn. Wish I had a picture to share of my first adventure.. It was so thrilling to look around my kitchen. baking stone? check. Bread peel(wooden pizza board) ckeck. parchment paper, check. yeast. check, organic flour, check. spring water. check. Mwahhh!
So, I began simple Parisian Daily Bread, page 66.
I wasn't prepared for the numerous steps. Or the focus to learn something very new.
Mix, knead, ferment, give a turn, divide and reshape,shape the baguettes, form the couche, proof the baguettes, score the baguettes, bake. Geez my recipes really are simple.
See, I thought I knew how to make bread. Hah! Shaping the baguettes? Yes, that is when it happened. I touched this precocious, silk parading as bread dough. Hadn't even baked it yet... just holding the marvelous stuff in my hands I realized that I had never made bread before. Suddenly, I felt like a peasant being granted the favor of protecting the crown jewels. Anxiety, must be careful not to screw up the baking of this most auspicious of dough. Which of course, I did, somehow I put waxed paper, instead of parchment (the boxes do look alike) to couche the baguettes which then, of course baked into the bread.
It didn't matter. After spending ten minutes slicing it off, my family devoured almost every last crumb. My husband who never, and I repeat never compliments anything(at least not verbally.) He is a perfectionist and nothing ever quite reaches the state that inspires praise, well, he did, he said it was delicious. I thought, delicous? daily bread?. So I tasted it and it was delicous.
Later that evening when the baby took off her diaper and pooped on my bathroom floor and the 5 and 8 year boys were still fighting and keeping eachother awake an hour and half after being put to bed and I was arguing with my 12 year son that his ipod was mine until his chores were done and my 5 year old woke up and couldn't go back to sleep and at 10p.m. the only one asleep was my completely cooperative kids the 10 year son and 8 year old daughter, I just smiled and felt no stress because that evening, because I baked the first real bread of my life and it tasted amazing.
That was a month ago and I have been reading the book in my bathroom, and simply biding the time until I could "do it" again. Today, I started a "liquid levain" with the intention of making sourdough some week or so from now and the exciting thing is, you use only the yeast from your flour and air, no prepackaged, it wiil be interesting to say the least. Also, made a "biga" (water,flour and prepacked yeast that will sit for 9-17 hours.) with the intent of making Rosemary Filone, have been wanting to use my rosemary bush for something other than pork loin. Seems like a long wait until tomorrow, but time passes quickly.
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