This is a picture of me standing in front of our "Boody Butcher Dent Corn." It is an heirloom variety and I plan to use it to make cornmeal. We measured it at 12 feet tall! I bought the seed from www.rareseeds.com
Monday, July 27, 2020
Tuesday, July 21, 2020
Sunday, May 17, 2020
This year, we have cut the size of our garden to about a third of what it has been for a number of years. Since it's just me and my husband here, we simply don't need to work that hard anymore! I love the new size. He does plan to make another simple greenhouse for me so I can harvest greens through the winter and soon I will start building the soil in that area. Many things are already coming up... we had a late freeze and I had to replant tomatoes and peppers, but everything is happy now. Here is a picture of how it looked this morning. :)
Wednesday, April 29, 2020
Whole wheat sourdough bagels 4/29/2020
½ cup bubbly sourdough starter
1 medium potato
1 Tablespoon honey
2 eggs (save back one of the yolks)
3 Tablespoons oil (I used avocado)
2 teaspoons salt
4 cups whole wheat flour
For the glaze:
The reserved egg yolk
1 teaspoon cold water
Poppy or sesame seeds (optional)
1. Slice the potato thickly and boil it in 2 ½ cups water until tender. Drain, reserving the water and you can eat the potato. It doesn’t go in the bagels. Let the water cool until warm.
2. Combine the starter, honey, eggs (reserving one yolk), oil, salt and flour. Stir, and add enough of the potato water to make a nice kneadable dough.
3. Knead, on a surface dusted with all-purpose flour for 8 – 10 minutes.
4. Wash and oil bowl. Put in the dough and turn it over so the top is oiled. Cover tightly with plastic wrap.
5. Let the bowl sit on the counter overnight (or all day).
6. In the morning, on a floured surface, dump out the dough. Knead a little bit, and then break off equal pieces. I ended up with 12. Form them into balls and let them rest for 10 minutes on floured surface.
7. Form into bagels by flattening a bit and then poke a hole in the middle and stretch out.
8. Place them on a greased or Silpat covered cookie pan and allow to rise until they are nice and puffy… maybe half an hour?
9. In the meantime, bring a large pan of water, maybe 3 quarts to a boil and add ½ teaspoon baking soda.
10. A few at a time (don’t crowd them) gently place the bagels in the boiling water and boil for 2 minutes, flip over and boil for 2 more minutes. Remove with slotted spoon.
11. Make the glaze and brush their tops and sprinkle with the seeds, if you wish.
12. You can put 6 of the 12 per baking sheet. Bake in a preheated 425 F oven on two racks for 13 minutes. Switch the pans to the other rack and bake for 13 more minutes. Should be lightly brown
13. Cool them on wire racks.
14. Eat. We love them toasted with cream cheese or butter.