Ordered My Seeds



http://www.southernexposure.com/



    I totally enjoyed browsing the Southern Exposure Seed Exchange Catalog & Garden Guide.  It was like reading a book on how to save seeds.  There was a lot of information in there!  I requested their catalog after reading Mother Earth News' article on Floriani Red Flint corn.  This corn is suppose to be one of the highest in protein, and make some of the best polenta.  (Which is why I wanted it. --- Never mind that I don't know how I would be grinding it, I'd figure that out when I got it :-) This is what I wanted to order.  But alas, I was to slow.  I guess they were out within a month of that article.  Oh well, I ordered  the rest of my seeds.  I liked that the seeds are not treated with fungicides.

I also ordered the book Wild Fermentation: The Flavor, Nutrition, And Craft Of Live-Culture Foods by Sandor Katz.  I have seen people tweeting about it and mentioning it on blogs, it sounds really good.  Spring here we come!

Black Bean Salsa

My daughter Kerri was thrilled to be the hand model, lol!

 I had two organic mango's that needed to get used up. ......I just couldn't pass up making this salsa for Sunday's supper.  It's a favorite with all the kids, and the grandkids too!

Black Bean Salsa

1 can (15 oz) black beans, rinsed and drained
1 can (11 oz.) Mexicorn, drained
1 medium mango, peeled and chopped
1/4 cup finely chopped onion
1/4 cup minced fresh cilantro
2 TBL. lime juice
1 tsp. salt
1/4 tsp. ground cumin
Combine it all, refrigerate until serving. Serve with corn chips


I always double it for our crew.  Because this is one of our favorites, I will be canning our own mexicorn and black beans this year.  Beans are so-o-o-o easy to can, I'll walk you through it one of these days soon.

.....dr momi

The Kitty Sitter

    Someone had to have dropped off those kittens.  They were way too tame --- and they just "showed up" one day.  I found the first one in the garage, playing with imaginary mice.  "What's that?" I said to my husband.  "What?"  "That"   --- "I have no idea where THAT came from."  It was a pure white kitten about 7 wks. old.  Now, how many of you know that when you pick up a 7 week old kitten and it starts to purr you go "awwhhh" inside?  She was named Blanco. (even though I know it should have been Blanca)

     It wasn't long after I found "Spot".  He was totally white except for one black spot.  They seemed very hungry.  All I had was dog food, but they devoured it.  I have never had an inside cat.  These were not going to become the first.  So, Spot and Blanco played and slept in the garage.  I kept a little dish of food on the porch.  That afternoon I came out and there they were nursing on a white mama cat!!  She was very tame too.  Thinking they might have been someones barn cats, I let them figure out where they were going to live.  They left ----- until the next afternoon, when the kittens showed up again!  No mama -- just the kittens.  It was like I was being "used" as a babysitter!



Granddaughter Gracie and sleeping Blanco

      Needless to say, the grandkids fell in love with them.  All the cousins kept taking turns holding them.  When it was Gracie's turn, she wanted to give the kitten a ride in the stroller......as in we were suppose to push her and the kitten around.  She settled into the stroller with her arm around the kitten, making sure it couldn't get away, and my daughter-in-law started to push her.  What a cute picture -- I grabbed my camera.  After a while, my daughter said "awwhh look the kitten fell asleep."  I guess you might have had to been there to see the horrer that fell over my daughter, daughter-in-law and myself, as we realized at the very same time that perhaps Gracie was holding on a little to tight!  In unison we all said, "Is that kitten breathing?!"  ----- (Now, do you really think I would be telling this story if it had a bad outcome?)  Turns out Gracie was an excellent kitty sitter.  A quick check revealed the kitten WAS sleeping.  Just taking a snooze while she was being pushed in the stroller. :-)

.....dr momi

Fresh Tomato Soup

Fresh Tomato Soup

1/4 c. olive oil
2 large onions, sliced
2 medium organic carrots, chopped (no need to peel)
2 organic celery stalks
5 cloves of garlic, quartered
3 strips of fresh organic orange peel
9 cups of chopped tomatoes (measure frozen tomatoes when they are thawed)
1 cup chicken broth
1 TBL. fresh thyme or 1 tsp. dried
1 bay leaf
1-2 tsp. sugar (to cut the acidity)
1/2-1 tsp. salt
1/2 tsp. black pepper

Freezer Diving



Tomatoes from last years garden,
just washed, quartered,  and frozen as is.
Tomato soup here we come!!

      I just dug through my bigger freezer, which is really a medium size one.  I'm trying to clean some things out, because I heard I have some grass-fed beef coming my way!  I don't have room for much, but I'm making as much room as I can.  I could do without the wild turkey tail in there, which he (as in my husband) says is destined to be a turkey decoy  - guess I'll let him have the space.  :-)    We have 2 freezers.  This medium size one and a small one.  When we get toward spring as the freezers are clearing out, everything in the little one will get transferred to the other, then we unplug it for the summer.  In general, the vegetable are in the small one and meat in the larger one.
     This is what I came upstairs with.  Two gallon size freezer bags full of the last tomatoes of the garden -- I was so sick of processing tomatoes last Aug.......I do believe fresh (frozen) tomato soup is in order.   A large  plastic container full of brown rice --- from a year and a half ago.  This will get cooked up for the chickens over a few days.  A quart of homemade chicken broth with no date on it ---uggh!  I think it is still good.  I brought it up to the refrigerator freezer to use up next.  A bag of wild grapes and rose hips from a year and a half ago, put in there for winter feeding of chickens.  The chickens are getting it for breakfast tomorrow.  And lastly, a small freezer container full of kale from the 2009 garden  --- and into the chicken food it goes.  You can tell I was lax this fall in  getting things all cleaned up.
     There is still quite a few chickens, some venison hamburger and loins in there, but I made a nice hole for the beef :-) Tomorrow my tomato soup recipe.

Why Make Whey

Let stand at warm room temperature
for 3-4 days or until the whey separates.

     I can hear you all.  Making whey?  Why?.......because it's good for you :-).  Actually, you also get cream cheese.  Start with 2 quarts of whole organic milk.  Raw is best, pasteurized homogenized --- if you must, pasteurized ultra-homogenized -- not good.  (why is another whole post).  Add 1/4 cup of buttermilk.  Not all buttermilk in the store will work.  Some just don't have live cultures.  You might have to try a few brands until you figure out which one works.  Now let it sit for 3 or 4 days, in the warmest room you have, till the curds (cream cheese) and whey (the clear liquid) separate.   Line a colander with a clean dish towel, place over a bowl and let it drain.  Overnight works just great.  In the morning refrigerate the cream cheese and put the whey into a jar.  Keep both in the refrigerator for quite some time if you want.  However, there is always something to make with cream cheese, and you're going to drink that whey right up.
    Whey is good for you because of the available minerals, enzymes, and lactobacilli.  I especially like whey in the summer when it is extra hot.  Pour some whey into your lemonade and it will refresh you so fast.  You can feel the difference.  After working hard in the garden it is great!  Try it after a hard workout or run.  It actually has a little sour taste that you don't even notice in the lemonade.
     I am making this whey to add to my breakfast shakes that I am going to be starting, and for my oatmeal.  Whey can also be used to ferment vegetables.  I have used it to make beet kvass -- very good for a cleansing diet, and excellent for the stomach and digestion.

Freezing Eggs

Scrambled and ready to freeze.
Make sure there is at least 1/2 in head space.

     Are your hens laying eggs faster than you can use them right now?  Maybe your favorite organic eggs in the supermarket are on sale.  Did you know that you can freeze eggs with excellent results?  It's so easy, and when you use them, you won't be able to tell the difference.  I have used them for baking, but also for scrambled eggs, and they taste just like fresh.
     Begin with Ball Freezer containers, they are by the canning supplies in your favorite store.  The little ones with the purple lids are perfect for three large eggs.  Crack 3 eggs right into the container and add 1/2 tsp. salt.  Now scramble them with a fork, just enough to break up the yolks good.  Always make sure there is at least 1/2 inch head space.  If your eggs are extra large, 3 might not fit, then put in 2  -- but the same amount of salt.  Make sure to label and date, then pop them in the freezer.  I would try to use them up within 6 months.


Make sure to label and date.

     In October when I have extra eggs I will start freezing some.  That way I have plenty of my own eggs for all the extra Christmas baking.  When you use the eggs for baking, make sure to adjust the salt in your recipe to account for the extra salt in the eggs.  If you are scrambling them, you might want to mix in with some fresh eggs so they don't end up too salty.

Two New Crops In The Garden

     I always start getting antsy (is that a word?) to start my seeds this time of year.  Way to early around here.  I have another month to wait.  So, I pour over the seed catalogs to plan my garden.  Not that it is ever a whole lot different, but I always try to plant something new, something I've never tried before. 
     I already knew that my new crop would be parsnips this year.  It was suppose to be my new crop last year.  I buy my seeds bulk sometimes at the feed mill.  The jar the seeds were in said "Parsnip", but that is not what grew.  A long row of turnips grew!  Oh that I had my pig then.  At least the ducks and chickens liked the green parts.  Turnips are not high on my "like" list. I also planted "zucchini".  It was obviously crossed seed.  We called them "pumpchini's"  :-)  This year ---- I'm ordering from a reputable catalog.  The parsnips will be planted specifically to try making some parsnip wine.  They say it tastes great, one of the best country wines you can make.  I have no idea what kind of medicinal value it will have :-).
     Since I am a year behind in trying something new, this year I'm trying two things.  I finally learned how to start a sweet potato!  I could buy started plants, but I wanted to learn how to do it from scratch.  There are no organic sweet potatoes in my little town.  Knowing full well that I should not be even trying to grow one from the grocery store (because it was most likely treated not to sprout) I did it anyway.  I cut off the bottom 1/3,  then put 4 toothpicks in the small part just to hold it half way in a glass of water.  It didn't grow.  Now, most people would not try the same thing again, but I am not "most" people.  Two months later, I bought another sweet potato from the grocery store --- and you got it --- it grew!  Green shoots above the water, and lots of roots below the water.  I planted it, and it is growing beautifully.  Next I will cut the shoots, and start them in water till I get roots.  I already cut one shoot to get it started, had it in a glass of water -- I guess just a little close to the edge of the counter.......  "Where did my sweet potato shoot go?!!"  "I didn't do anything to it"  "Well, it's gone!!"  The only ones not talking were the dogs.........I hope sweet potato vines aren't poisonous.  (They are both still alive, and neither got sick :-)

The "parent" sweet potato vine.

Making Pumpkin Pie From Scratch -- part 2

Pumpkin  Pie
(for 2 --  9 in. pies)

4 large eggs
1 cup sugar (or 1/2 cup sugar and 1/2 cup agave syrup --- which has a lower glycemic index)
2 tsp. cinnamon
1 tsp. salt
1 tsp. ginger
1/4 tsp. cloves
2 cans evaporated milk (or 1 can of evaporated milk and 1 cup cream)
4 (heaping) cups of pumpkin puree

Pre-heat your oven to 425 degrees.  Put everything into a large bowl and beat with blender until mixed well.  Use a measuring cup to fill the ready pie shells.  I fill them on top of the stove so it is easier to get them into the oven.  If they are not filled right to the top your pies will look scanty, but it's a tricky process to not spill them on the way in when they are full.  (I spilled this time around.)  There always is a little extra pumpkin filling.  Just bake it in a little oven proof bowl.  (no wasting allowed :-)



If you spill as you put it in the
oven it will not look as pretty.  Guess
what....it tastes the same :-)

Bake at 450 degrees for 15 minutes.  Then reduce the temperature to 350 degrees for about 45 minutes.  If the crust seems to be burning before the pie is done, put a sheet of aluminum foil lightly over the whole pie until it is done.  Test for doneness by piercing the center of the pie with a butter knife.  When it comes out clean, it is done.  Cool on cooling racks.

Whipped  Cream
1 cup whipping cream    
1 Tbl. vanilla
1/4 to 1/2 cup powdered sugar (or agave syrup, or maple syrup)

In a bowl beat the cream till it starts to thicken, keep beating while adding vanilla, and slowly adding sugar, until peaks stand straight up           




yum

 



                 

Making Pumpkin Pie From Scratch -- part 1

Pie Crust (for 2 pies)

2 cups flour

1/2 tsp. salt

3/4 cup lard  (my way favorite) or Spectrum organic "shortening" (non-hydrogenated palm oil)

1 egg, beaten

3 TBL. water

     Measure flour, salt, and lard into a bowl  With a pastry blender or I just use my potato masher, blend until the lard is pea size.  Put egg and water into a small bowl and whisk with a fork, pour into flour mixture.  Now with the fork,  blend just until it all holds together.  If you need a little more water add it.  Flour the area where you will be rolling out the dough.  Take half the dough and roll out into pie shape.  (Sprinkle a little flour over the dough so it doesn't stick to the rolling pin.)  Fold the dough back on itself 1/2 way, lift it from your surface and put the fold into the middle of the pie tin.  Unfold.  Now trim with a butter knife all around the pie tin.  Use your thumb and forefinger of both hands to make a beautiful edge to your pie.   Separate your thumbs by 1/2 inch.  Your left thumb and forefinger move backward, while your right thumb and forefinger move forward.  Keep moving to the right.  Your left thumb always going where your right thumb just was.  You will end up with a beautiful fluted edge.  Prick the bottom of your pie crust with a fork. 



Just needs pricking and then ready to fill.