If you love mushrooms as much as we do, then try this delicious alternative to cream of mushroom soup. The recipe comes from Molly Katzen's book The New Moosewood Cookbook. You might want to double the recipe since one bowl is never enough!
Hungarian Mushroom Soup
2 tbs. butter
2 c. chopped onion
1-1/2 to 2 c. sliced mushrooms
1 tsp. salt
2-3 tsp. dried dill
1 tbs. mild paprika
2 tsp. fresh lemon juice
3 tbs. flour
2 c. water
1 c. milk
black pepper, to taste
1/2 c. sour cream
minced parsley for garnish
Saute onions in butter for 5. min. Add mushrooms, salt, dill, and paprika. Cover, and cook for 15 min. stirring occasionally. Stir in lemon juice. Sprinkle in flour; cook 5 min. Add water; cook for 10 min. Stir in milk and pepper. Whisk in sour cream, and heat very gently. Don't boil. Serve hot garnished with parsley. Serves 4.
Tuesday, November 16, 2010
Thursday, October 14, 2010
Peanut Butter Cake
This is a favorite in our family. Papa has it every birthday. It makes a great dessert for pot luck suppers too. Over the years I've experimented by adding chopped peanuts to the reserved crumbs, used dark chocolate chips, and added a glaze. Mix things up a bit and have fun!
Peanut Butter Cake
2-1/4 c. flour
2 c. brown sugar
1 c. peanut butter
1/2 c. butter
1 tsp. baking powder
1/2 tsp. baking soda
1 c. milk
1 tsp. vanilla
3 eggs
1 c. chocolate chips
Grease and flour a 9x13 in. pan or bundt pan. Blend first four ingredients until crumbly; reserve 1 cup. Add remaining ingredients to mixture and blend at low speed. Beat for 3 min. at medium speed. Pour into prepared pan; sprinkle with reserved crumb mixture. Sprinkle 1 c. chocolate chips over the top. Bake at 350 degrees for 35-40 min. Cool. Pour peanut butter glaze over top of cooled cake. Enjoy!
Peanut Butter Glaze
4 tsp. water
1 tbs. peanut butter
2/3 c. confectioner's sugar
Peanut Butter Cake
2-1/4 c. flour
2 c. brown sugar
1 c. peanut butter
1/2 c. butter
1 tsp. baking powder
1/2 tsp. baking soda
1 c. milk
1 tsp. vanilla
3 eggs
1 c. chocolate chips
Grease and flour a 9x13 in. pan or bundt pan. Blend first four ingredients until crumbly; reserve 1 cup. Add remaining ingredients to mixture and blend at low speed. Beat for 3 min. at medium speed. Pour into prepared pan; sprinkle with reserved crumb mixture. Sprinkle 1 c. chocolate chips over the top. Bake at 350 degrees for 35-40 min. Cool. Pour peanut butter glaze over top of cooled cake. Enjoy!
Peanut Butter Glaze
4 tsp. water
1 tbs. peanut butter
2/3 c. confectioner's sugar
Friday, September 24, 2010
Green Pumpkin Pie
This is for my cousin, Monica, who also hates to see anything go to waste.
I came across this recipe in The Little House Cookbook years ago when the girls were very young. I had always wanted to try it, but never got to the pumpkins until they were too ripe. It wasn't until this year, however, that Edmund's gentle pleas and Will's reading the recipe over and over at the kitchen table motivated me to stop canning for an afternoon and turn to the few green pumpkins we had left. I made a few modifications in the spices, but the results were a delightful surprise. I found that the leftover pie was even better since the flavors had a chance to meld. Enjoy!
Green Pumpkin Pie
1 pastry crust recipe
Green pumpkin, about 4 lbs., or enough to fill a pie shell
1 c. brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
Pinch of salt
1/3 c. cider, the harder, the better
1 tsp. butter
Pare and seed pumpkin. Slice thinly, and put in bottom of pie shell. Mix brown sugar, cinnamon, nutmeg, and salt together. (You may want to add a tablespoon or two of flour if you want the syrup thicker.) Cover the pumpkin with the sugar mixture. Pour the cider over everything, add the butter, and cover with the top crust. Bake at 425 for 15 min. and then at 350 for 45 min.
I came across this recipe in The Little House Cookbook years ago when the girls were very young. I had always wanted to try it, but never got to the pumpkins until they were too ripe. It wasn't until this year, however, that Edmund's gentle pleas and Will's reading the recipe over and over at the kitchen table motivated me to stop canning for an afternoon and turn to the few green pumpkins we had left. I made a few modifications in the spices, but the results were a delightful surprise. I found that the leftover pie was even better since the flavors had a chance to meld. Enjoy!
Green Pumpkin Pie
1 pastry crust recipe
Green pumpkin, about 4 lbs., or enough to fill a pie shell
1 c. brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
Pinch of salt
1/3 c. cider, the harder, the better
1 tsp. butter
Pare and seed pumpkin. Slice thinly, and put in bottom of pie shell. Mix brown sugar, cinnamon, nutmeg, and salt together. (You may want to add a tablespoon or two of flour if you want the syrup thicker.) Cover the pumpkin with the sugar mixture. Pour the cider over everything, add the butter, and cover with the top crust. Bake at 425 for 15 min. and then at 350 for 45 min.
Monday, August 23, 2010
Sustitutions
Yesterday I made barbecue sauce to add to leftover rice and chicken. I found I was missing brown sugar, and so I made my own by adding a tablespoon of molasses to one cup of sugar. No one knew the difference except the cook.
Easy and good in a pinch, substitutions are the emergency backup plan in every busy kitchen. And thanks to the internet, substitutions are listed everywhere. No more the mad dash to the grocery store for a missing ingredient. (And let's face it, for those of us who live well outside of town, those trips are not in the true Yankee spirit of thrift.)
Many good cookbooks have sections full of substitutions. My Joy of Cooking has a nice section, but this requires pulling out and thumbing through the cookbook with food covered fingers, which as Joey might say, is not cool. Since I am inherently lazy, the small list I bought from Current years ago and taped to my baking cupboard door works well in a pinch, but unfortunately it is not a complete list. Here is a nice site for those who might need to have a more complete list for your cupboard. http://www.millennium-ark.net/News_Files/Food/ingred_subs.html. Some of the dry substitution mixes, such as Italian seasoning and pie spice, I make up in large amounts and store in a tightly covered jar for use. I am a Yankee with my time, too.
Enjoy cooking!
Easy and good in a pinch, substitutions are the emergency backup plan in every busy kitchen. And thanks to the internet, substitutions are listed everywhere. No more the mad dash to the grocery store for a missing ingredient. (And let's face it, for those of us who live well outside of town, those trips are not in the true Yankee spirit of thrift.)
Many good cookbooks have sections full of substitutions. My Joy of Cooking has a nice section, but this requires pulling out and thumbing through the cookbook with food covered fingers, which as Joey might say, is not cool. Since I am inherently lazy, the small list I bought from Current years ago and taped to my baking cupboard door works well in a pinch, but unfortunately it is not a complete list. Here is a nice site for those who might need to have a more complete list for your cupboard. http://www.millennium-ark.net/News_Files/Food/ingred_subs.html. Some of the dry substitution mixes, such as Italian seasoning and pie spice, I make up in large amounts and store in a tightly covered jar for use. I am a Yankee with my time, too.
Enjoy cooking!
Wednesday, August 4, 2010
A Foul Fowl Affair
This evening, I sat out on the front step cleaning, trimming, and sorting the shallots with a cat purring on my lap and the ever curious geese and ducks for companions. After the heat and humidity of the day, the cool evening air was a delight.
Dusk had already settled in when I realized that the new chicks were still outside. Now here is where having strong, wiry sons would come in handy. But unfortunately they were all out in town with Papa. So I went to the pen and looked at the 18 chicks. This can't be too hard. All but three were eager to be "caught", and this I did, placing them into the old rabbit cage for transport to the barn. What I didn't count on was how HEAVY 18 1-month old chicks would be. Not only were they heavy, but somehow the birds sensed that they were in the wrong hands, and so they started to shift back and forth inside the cage.
I was very proud of myself when I reached the the ladder to the loft. I looked at the ladder, and I looked at the cage. I looked at the ladder again...It was an old apple tree ladder, not the kind that gives one a sense of security. I placed the cage onto the table near the ladder and stepped gingerly on the first "rung". Next one (Oh, Dear Lord, don't let it break!), and the next. Then I hauled up the birds in the cage. What a racket they made! I managed to push the cage through the opening in the loft and opened the cage door. Not a chick moved. I shook the cage. Then I tipped it. The chicks hung on inside the cage for dear life. All right they can stay in there if they like. I would just have to get their food and water.
Again I realized that this was a job for those made of sterner stuff, and steadier legs and arms. But it was hot in that loft, and the chicks needed water. Carefully I climbed the rickety ladder while trying to keep the waterer level. I only succeeded in spilling half of the water...down the front of me. I raised the waterer to the level of the loft floor only to find that the weight of the ladder had pressed against the screen covering the opening. So back down the ladder I went spilling more water down my shirt. Remove the screen, climb the ladder again, spill more water. I was really breathing hard at this point. Finally, victory as I lifted the waterer above my shoulders and onto the loft floor. And there it sat, water spilling over the rim, out the opening, and yes, down the front of me. (I won't write here what I said at this point. Just know that it didn't have to do with water dams.)
What I didn't realize was that I had an audience the whole time. There below the ladder, looking up at me with the most astonished (I really don't know how else to describe it)looks on their faces were the geese and ducks. I can only imagine what they must have been thinking. I was covered in chicken poop from my shoulders down to my knees, and I know I didn't smell very good either. When I got to the ground I said in my brightest voice, "Hi, guys!" And with that they promptly turned tail and ran from the barn. Oh well.
On the bright side, when I went out to get the chick food, I startled a young deer that had wandered under the old apple tree. With a snort he began to bound away, but then stopped. I began to sing very softly and he took a few steps toward me. He was beautiful and stately in stature, and I realized I had been given a gift. Suddenly he sniffed the air and turning he walked back into the woods. Did I detect a slight air of disgust as he walked away? I think he must have smelled the chicken poop.
Dusk had already settled in when I realized that the new chicks were still outside. Now here is where having strong, wiry sons would come in handy. But unfortunately they were all out in town with Papa. So I went to the pen and looked at the 18 chicks. This can't be too hard. All but three were eager to be "caught", and this I did, placing them into the old rabbit cage for transport to the barn. What I didn't count on was how HEAVY 18 1-month old chicks would be. Not only were they heavy, but somehow the birds sensed that they were in the wrong hands, and so they started to shift back and forth inside the cage.
I was very proud of myself when I reached the the ladder to the loft. I looked at the ladder, and I looked at the cage. I looked at the ladder again...It was an old apple tree ladder, not the kind that gives one a sense of security. I placed the cage onto the table near the ladder and stepped gingerly on the first "rung". Next one (Oh, Dear Lord, don't let it break!), and the next. Then I hauled up the birds in the cage. What a racket they made! I managed to push the cage through the opening in the loft and opened the cage door. Not a chick moved. I shook the cage. Then I tipped it. The chicks hung on inside the cage for dear life. All right they can stay in there if they like. I would just have to get their food and water.
Again I realized that this was a job for those made of sterner stuff, and steadier legs and arms. But it was hot in that loft, and the chicks needed water. Carefully I climbed the rickety ladder while trying to keep the waterer level. I only succeeded in spilling half of the water...down the front of me. I raised the waterer to the level of the loft floor only to find that the weight of the ladder had pressed against the screen covering the opening. So back down the ladder I went spilling more water down my shirt. Remove the screen, climb the ladder again, spill more water. I was really breathing hard at this point. Finally, victory as I lifted the waterer above my shoulders and onto the loft floor. And there it sat, water spilling over the rim, out the opening, and yes, down the front of me. (I won't write here what I said at this point. Just know that it didn't have to do with water dams.)
What I didn't realize was that I had an audience the whole time. There below the ladder, looking up at me with the most astonished (I really don't know how else to describe it)looks on their faces were the geese and ducks. I can only imagine what they must have been thinking. I was covered in chicken poop from my shoulders down to my knees, and I know I didn't smell very good either. When I got to the ground I said in my brightest voice, "Hi, guys!" And with that they promptly turned tail and ran from the barn. Oh well.
On the bright side, when I went out to get the chick food, I startled a young deer that had wandered under the old apple tree. With a snort he began to bound away, but then stopped. I began to sing very softly and he took a few steps toward me. He was beautiful and stately in stature, and I realized I had been given a gift. Suddenly he sniffed the air and turning he walked back into the woods. Did I detect a slight air of disgust as he walked away? I think he must have smelled the chicken poop.
July into August
When I started this blog, I had every intention of posting at least once a week. But life has a way of interfering with those "best laid plans of mice and men."
The end of July began a new venture - an experiment if you will. We opened a small farm stand at the end of our driveway hoping to entice summer visitors with fresh vegetables and homemade bread. The first week was a whopping success which kept me in bread dough up to my elbows. The subsequent weeks have been slower, but that has allowed me to put up lots of jars of raspberry jam. Yesterday I canned chicken broth and soon I will have to can green beans.
I've been picking cherry tomatoes by the dozen every other day or so. The other tomatoes are beginning to ripen, and I have found only two hornworms so far on the plants. (These are rather beastly fellows despite their good looks. They will destroy tomatoes overnight. I usually drown them in soapy water which seems the least disgusting way to dispose of them since they are anywhere from 2-4 inches long.)
The Japanese cucumbers were a trial vegetable this year. About 18 inches long, dark green, and spiny, they have a very good texture and flavor. I also tried bush varieties of pickling and regular cukes in the upper garden. The chickens have somehow managed to get into the kitchen garden and dug up all of the new cucumber seeds I planted over the last few days. I have now put up the white flag, and admit defeat.
Garlic, and now shallots, have been harvested, and in their place I planted some cabbage plants that Papa found along a walking trail in Waterville. Someone had dumped the seedlings along the path. Crazy what one can find if you keep your eyes open.
The end of July began a new venture - an experiment if you will. We opened a small farm stand at the end of our driveway hoping to entice summer visitors with fresh vegetables and homemade bread. The first week was a whopping success which kept me in bread dough up to my elbows. The subsequent weeks have been slower, but that has allowed me to put up lots of jars of raspberry jam. Yesterday I canned chicken broth and soon I will have to can green beans.
I've been picking cherry tomatoes by the dozen every other day or so. The other tomatoes are beginning to ripen, and I have found only two hornworms so far on the plants. (These are rather beastly fellows despite their good looks. They will destroy tomatoes overnight. I usually drown them in soapy water which seems the least disgusting way to dispose of them since they are anywhere from 2-4 inches long.)
The Japanese cucumbers were a trial vegetable this year. About 18 inches long, dark green, and spiny, they have a very good texture and flavor. I also tried bush varieties of pickling and regular cukes in the upper garden. The chickens have somehow managed to get into the kitchen garden and dug up all of the new cucumber seeds I planted over the last few days. I have now put up the white flag, and admit defeat.
Garlic, and now shallots, have been harvested, and in their place I planted some cabbage plants that Papa found along a walking trail in Waterville. Someone had dumped the seedlings along the path. Crazy what one can find if you keep your eyes open.
Thursday, July 15, 2010
A Little Like Eden
I awakened this morning to a dull, dreary sky and the sound of gently falling rain. Not that I mind this at all. The inclement weather is a nice change after the week of Syracusan type heat and humidity.
The house is still quiet - the kids are still asleep. Soon Ed will come down with his characteristic 9 year old swagger to give me a morning kiss. Joey will be next, sitting in Papa's chair with his morning cup of coffee. Will is always the last to arise. And so the days go like clockwork.
The garden is lush and green and producing vegetables that delight the palate.We have been harvesting beet greens, broccoli, cauliflower,lettuce,and peas. The summer squashes are beginning to ripen, and yesterday I spied a costata romanesca that was near perfection. Cherry tomatoes are turning orange, and the first planting of green beans are 2 inches long.
Strawberry picking has become blueberry picking, and now the raspberries are ripening. Our efforts are "bearing fruit" in a very literal way.
I think I am truly becoming a "woman of the soil." (In reality, are we not all?) I find an intense pleasure in the sensual aspects of gardening - the feel and smell of good earth, the scent of impending rain on the air, the delightful aromas of dill and mint, the colors and textures of leaves, flowers, and fruit. It is an Eden-like experience. The parables of the seeds, the weeds, and the harvest all make sense when one is close to the earth.
It takes humility to have a small farm. It is not a coincidence that the 'root' of humility is the Latin "humus" for ground. Humility and earth go hand in hand. Not much is in our control - weather, weeds, insects, poor seed, and destructive birds (the geese are the worst!). We labor, and the garden bears fruit. It is an act of faith, emboldened by hope, and ultimately moved by and toward Love - love of the good earth, love of this beautiful life, and love of our Dear Father Who made it all possible.
Thursday, July 1, 2010
Strawberry Fields. Forever. Please.
Doubtless God could have made
a better berry (than the strawberry), but
doubtless God never did.
-William Allen Butler
My William and I were discussing strawberries early in June as we weeded our expanded strawberry patch. Both of us agreed that there was nothing quite like the taste of a sun ripened strawberry picked and then immediately popped into the mouth. That is one of the many advantages we've discovered in growing our own berries. Our feeble effort with 50 barely surviving berry plants and a cold, wet spring 3 years ago has yielded hundreds of young plants that take up about 1/4 of the upper garden.
Not that strawberries are easy. We found that they need a lot of work - lots of manure, constant weeding, thorough picking, and slug control. (I say this with a wink, since we have never had success in the slug area. Except in feeding them, that is. We have tried everything - ducks, sharp sand, lime, the salt shaker, yes, even Papa's good homemade beer. They just keep on coming.) In the fall, they must be covered with a good layer of straw (thus their name), not hay or leaves. But the benefits are worth all the labor.
I am very grateful for the good year. We have heard that many growers were hurt by the late frost in May. Papa made a heroic effort and carefully watered all of the plants before the sun rose too high, thus saving our little patch. He had remembered the chapter in Laura Ingalls Wilder's book, Farmer Boy, when Father, Almanzo, and his siblings hurried out to the cornfield before sunrise to water the corn seedlings after a frost. One can learn a lot from good books.
Besides eating them fresh, we have had strawberry shortcake, strawberry-rhubarb sauce, and strawberry smoothies. (These have become a favorite with the boys.) I sliced up strawberries and put them over Edmund's pouf pancake yesterday, and he ate the entire pie plate full except for the slice he reluctantly "shared" with Tess. Over and over he kept exclaiming, "Yum!" I guess he liked it.
Tess and Mary have been wonderful helps with cleaning and cutting the berries. For years this was my job sometimes extending into the wee hours of the morning so as not to lose too many berries to spoilage. Yesterday we froze 8 quarts, added to the other 4 we had previously frozen.
Strawberry jam, of course, is a must, and I've tried four different types this year. William begged me to make freezer jam again, and so I made two kinds, one regular, and one lower sugar. These are softer in set, but have a fresh flavor and are simple to prepare.I did the same with the two cooked varieties, using one lower sugar recipe. I prefer the tarter jams myself. I've made strawberry-rhubarb jam in the past, but for some reason it is not as popular with the kids - unless I put it over freshly baked biscuits with a spoon of vanilla ice cream. And then there is my favorite...strawberry-rhubarb pie. Need I say anything else?
Friday, June 4, 2010
Spring on the Farm
Beauty is all around us if we just take the time to look. God's hand is everywhere, and I am awestruck, again, at how much He loves His little children, and hopes to delight us with His gifts. Well, I am delighted!
Wednesday, May 26, 2010
An Early Summer
"A swarm of bees in May
Is worth a load of hay;
A swarm of bees in June
Is worth a silver spoon;
A swarm of bees in July
Is not worth a fly."
- Rhyme from England
The month of May has been busy with baseball, soccer, graduations, and homecomings. Joey is playing soccer for Central Maine United, Will playing for CMU as well, and the Sidney Rec League, and Ed playing Sidney Minors. The girls both arrived home for the summer on Sunday. For a time our family is together again, and dinners are a jolly affair.
The extremely warm days of May have allowed us to plant earlier than usual. Papa gets up early to plow and dig new garden space. We need new areas to avoid spreading last year's blight. We have also enlarged the kitchen garden where I am experimenting with raised beds, old French methods, and newer methods of planting such as square-foot gardening. I found a site that also talked about companion gardening - putting certain vegetables together in a bed that actually have a synergistic effect on each other. Slowly, our knowledge base grows as we "stand on the shoulders of giants."
The strawberry patch on the hill has nearly doubled, if not tripled in size, due to the hundreds of runners that set last autumn. The plants are covered in beautiful white flowers, and if the weather cooperates we should have a large crop with some surplus to sell to summer visitors.
Our egg sales are steady. Customers want mostly chicken eggs - the duck and goose eggs are a little intimidating to those who have never tried them. The duck eggs are in abundance, since our little Khaki Campbells are bred for laying, and have been regular like clockwork laying four eggs a day. These I use in baking - the extra richness lends wonderful texture to baked goods and quiche. The boys have been delighted by Pouf Pancake for breakfast and piping hot popovers for dinner thanks to our ever generous "English ladies."
Our Rhode Island Red chickens have a streak of American democracy in their genes, and thus lay only when they feel so inclined, usually averaging eight to nine eggs a day. I have wanted to hatch a clutch of chicks, but the hens prefer the open field to the nest, and so I may have to wait to order some chicks online to increase the flock.
Our geese however have decided that motherhood is a vocation to pursue. I watched one morning as two of them carefully rolled abandoned duck eggs into their nests of grass and feathers. These eggs the ladies have been sitting on for well nigh a month. Checking any progress on hatching ducklings (the goose eggs are not fertilized) is a daunting task since the geese are very aggressive in defending their nests. Nips, bites, and chases by angry geese soon teach us to let nature take it course. I do hope, though, that at least one or two ducklings hatch. These I will let the geese raise if they are willing. I'm ready for the experiment!
Is worth a load of hay;
A swarm of bees in June
Is worth a silver spoon;
A swarm of bees in July
Is not worth a fly."
- Rhyme from England
The month of May has been busy with baseball, soccer, graduations, and homecomings. Joey is playing soccer for Central Maine United, Will playing for CMU as well, and the Sidney Rec League, and Ed playing Sidney Minors. The girls both arrived home for the summer on Sunday. For a time our family is together again, and dinners are a jolly affair.
The extremely warm days of May have allowed us to plant earlier than usual. Papa gets up early to plow and dig new garden space. We need new areas to avoid spreading last year's blight. We have also enlarged the kitchen garden where I am experimenting with raised beds, old French methods, and newer methods of planting such as square-foot gardening. I found a site that also talked about companion gardening - putting certain vegetables together in a bed that actually have a synergistic effect on each other. Slowly, our knowledge base grows as we "stand on the shoulders of giants."
The strawberry patch on the hill has nearly doubled, if not tripled in size, due to the hundreds of runners that set last autumn. The plants are covered in beautiful white flowers, and if the weather cooperates we should have a large crop with some surplus to sell to summer visitors.
Our egg sales are steady. Customers want mostly chicken eggs - the duck and goose eggs are a little intimidating to those who have never tried them. The duck eggs are in abundance, since our little Khaki Campbells are bred for laying, and have been regular like clockwork laying four eggs a day. These I use in baking - the extra richness lends wonderful texture to baked goods and quiche. The boys have been delighted by Pouf Pancake for breakfast and piping hot popovers for dinner thanks to our ever generous "English ladies."
Our Rhode Island Red chickens have a streak of American democracy in their genes, and thus lay only when they feel so inclined, usually averaging eight to nine eggs a day. I have wanted to hatch a clutch of chicks, but the hens prefer the open field to the nest, and so I may have to wait to order some chicks online to increase the flock.
Our geese however have decided that motherhood is a vocation to pursue. I watched one morning as two of them carefully rolled abandoned duck eggs into their nests of grass and feathers. These eggs the ladies have been sitting on for well nigh a month. Checking any progress on hatching ducklings (the goose eggs are not fertilized) is a daunting task since the geese are very aggressive in defending their nests. Nips, bites, and chases by angry geese soon teach us to let nature take it course. I do hope, though, that at least one or two ducklings hatch. These I will let the geese raise if they are willing. I'm ready for the experiment!
Wednesday, April 7, 2010
Playing Catch-up
I can't believe that it has been almost a month since I last posted. So much for the daily musings. Our maple syrup season ended two weeks early, but we were able to put up 3-1/4 gallons of syrup - not a gain from last year, but neither a loss. Papa bought a dozen fancy maple leaf bottles to use for gifts. They look very nice filled.
The boys finished the greenhouse, and it has been getting as hot as 120 degrees on a sunny day. Not bad for the tomatoes. I worked out there today for about an hour transplanting tomato seedlings into individual pots. I left the door open as I worked, only closing it when Angus Khan came near. (I wouldn't want to be caught in the greenhouse with him.)The lady chickens are very curious about the goings on in the greenhouse, but have yet to venture in for a tour. I did see a big, fat mouse scurry out under the wall. Perhaps he was after the corn seeds.
We now have over 100 tomato seedlings - a little over 60 Roma, and about 25 each of Big Boy and cherry tomatoes. The leeks and onions are going strong. These we placed on the ground where it is cool, but still light. The broccoli and cauliflower seedlings didn't last a very cold night. These we have replanted. A few peppers have finally sprouted. I also transplanted Edmund's cantaloupe.
Papa dug two small gardens near the greenhouse. He planted spinach and lettuce in one, and a row of carrots in the other. He has had to put up fencing around these to protect them from the ever scratching chickens and overly curious geese and ducks.
The upper garden is still very wet with areas of standing water. The water table is very high still due to the heavy rainfalls last week. The strawberry plants look healthy, however, but will require a lot of weeding, clipping of runners, and mulching.
I am full of hope this year that we will have a bountiful harvest. One thing I have learned, though, is to not count your chickens before they hatch. So we will work hard, and hope for the best.
The boys finished the greenhouse, and it has been getting as hot as 120 degrees on a sunny day. Not bad for the tomatoes. I worked out there today for about an hour transplanting tomato seedlings into individual pots. I left the door open as I worked, only closing it when Angus Khan came near. (I wouldn't want to be caught in the greenhouse with him.)The lady chickens are very curious about the goings on in the greenhouse, but have yet to venture in for a tour. I did see a big, fat mouse scurry out under the wall. Perhaps he was after the corn seeds.
We now have over 100 tomato seedlings - a little over 60 Roma, and about 25 each of Big Boy and cherry tomatoes. The leeks and onions are going strong. These we placed on the ground where it is cool, but still light. The broccoli and cauliflower seedlings didn't last a very cold night. These we have replanted. A few peppers have finally sprouted. I also transplanted Edmund's cantaloupe.
Papa dug two small gardens near the greenhouse. He planted spinach and lettuce in one, and a row of carrots in the other. He has had to put up fencing around these to protect them from the ever scratching chickens and overly curious geese and ducks.
The upper garden is still very wet with areas of standing water. The water table is very high still due to the heavy rainfalls last week. The strawberry plants look healthy, however, but will require a lot of weeding, clipping of runners, and mulching.
I am full of hope this year that we will have a bountiful harvest. One thing I have learned, though, is to not count your chickens before they hatch. So we will work hard, and hope for the best.
Sunday, March 14, 2010
Maple Syruping
"Nature's first green is gold,
Her hardest hue to hold."
Robert Frost Nothing Gold Can Stay
Her hardest hue to hold."
Robert Frost Nothing Gold Can Stay
Saturday, March 13, 2010
An Early Springtime
It seems that spring has arrived early this year. We have had a beautiful week of warm 40-50 degree days, brilliant blue skies, and sun - glorious sun.
Yesterday, after a hurried morning of lessons, we all went out to enjoy the day. Papa had the day off to work on the greenhouse he is building out back near the hen house. I have always longed for a greenhouse, and this year it will be a reality. He and the boys are constructing it out of old windows, doors, and sheet plastic. All of the activity has been closely monitored by Angus, our rooster, and the hens. I have been watching, too, full of anticipation, like a small child at Christmas. I can't wait to put my seedlings in and watch them grow.
So far, I've planted Roma, Big Boy, and cherry tomatoes by the dozen. Last year's disastrous season has not dampened my enthusiasm where "hope springs eternal." I've also planted leeks and onions which have already sprouted in the light hut. Pots of cauliflower, broccoli, and cantaloupe seeds keep warm by the woodstove, and I watch them carefully for signs of life.
Outside, green shoots of daffodils and tulips peep out from the layers of mulch and compost. The garlic shoots are almost six inches high, and soon I will have to plant the shallots saved from last year's harvest.
Even the animals sense the change of season. Angus has been very busy "wooing" his ladies, and one of the hens has been very broody for about a week now. I would like to try to hatch a clutch of chicks this spring. Exactly how, I haven't yet decided. Should I leave it up to Mother Nature? Or, should I look for an incubator?
The boys also noticed some unusual behavior on the part of our geese. Two of them have begun nest building! It is rather humorous to see them sitting still in a carefully chosen spot looking around them for bits of grass and hay. These the ladies pick up very daintily, and place beside themselves on the ground. Edmund is having the time of his life watching them. Who knows - perhaps we shall see a goose egg yet!
Yesterday, after a hurried morning of lessons, we all went out to enjoy the day. Papa had the day off to work on the greenhouse he is building out back near the hen house. I have always longed for a greenhouse, and this year it will be a reality. He and the boys are constructing it out of old windows, doors, and sheet plastic. All of the activity has been closely monitored by Angus, our rooster, and the hens. I have been watching, too, full of anticipation, like a small child at Christmas. I can't wait to put my seedlings in and watch them grow.
So far, I've planted Roma, Big Boy, and cherry tomatoes by the dozen. Last year's disastrous season has not dampened my enthusiasm where "hope springs eternal." I've also planted leeks and onions which have already sprouted in the light hut. Pots of cauliflower, broccoli, and cantaloupe seeds keep warm by the woodstove, and I watch them carefully for signs of life.
Outside, green shoots of daffodils and tulips peep out from the layers of mulch and compost. The garlic shoots are almost six inches high, and soon I will have to plant the shallots saved from last year's harvest.
Even the animals sense the change of season. Angus has been very busy "wooing" his ladies, and one of the hens has been very broody for about a week now. I would like to try to hatch a clutch of chicks this spring. Exactly how, I haven't yet decided. Should I leave it up to Mother Nature? Or, should I look for an incubator?
The boys also noticed some unusual behavior on the part of our geese. Two of them have begun nest building! It is rather humorous to see them sitting still in a carefully chosen spot looking around them for bits of grass and hay. These the ladies pick up very daintily, and place beside themselves on the ground. Edmund is having the time of his life watching them. Who knows - perhaps we shall see a goose egg yet!
Tuesday, February 16, 2010
Celebrating the Presidents
Last night, we celebrated President's Day with our friends, Bruce and Doreen. Dinner consisted of peanut butter soup, Kentucky skillet fried chicken, mashed potatoes, peas, buttermilk biscuits, and cherry pie a la mode for dessert. Doreen brought macaroni and cheese in honor of Thomas Jefferson, who first introduced macaroni to America. She also learned that George Washington, who loved ice cream, had two ice houses installed at Mt. Vernon so that the dessert would always be plentiful. We all enjoyed the meal and the president trivia that accompanied it. (Thank you, Doreen!)
We first began celebrating President's Day when the girls were little. Cooking special dishes seemed a natural extension of the day's history or catechism lesson. What would Abe Lincoln have eaten - fried chicken? Did Washington really cut down a cherry tree? Did you know that Gen. Washington was almost assassinated by an aide who put poison in his peas? Or, that he loved peanut soup? These little historical details find expression in a celebratory meal that we look forward to every year. I must admit that the high fat content of the dishes is not for the faint of heart. But then again, it only happens once a year.
Here is the recipe for peanut butter soup that Tess and I found years and years ago in The Nancy Drew Cookbook. I've altered it by adding more peanut butter to taste. Although not authentic - peanut butter would not be discovered until after the Civil War by George Washington Carver - it is deliciously different, and in this house, a real crowd pleaser. Serve in small amounts for it is very rich.
Peanut Butter Soup
4 tbs. butter
4 tbs. flour
4 c. milk
1/2 c. creamy peanut butter (natural works well)
1/4 tsp. cinnamon
salt to taste
Make a roux by melting the butter and whisking in the flour. Add the milk slowly, stirring as you go. Add the peanut butter and stir until melted, and the soup is creamy. Stir in the cinnamon and salt. Serve hot, garnished with chopped, unsalted dry roasted peanuts. Serves 8.
We first began celebrating President's Day when the girls were little. Cooking special dishes seemed a natural extension of the day's history or catechism lesson. What would Abe Lincoln have eaten - fried chicken? Did Washington really cut down a cherry tree? Did you know that Gen. Washington was almost assassinated by an aide who put poison in his peas? Or, that he loved peanut soup? These little historical details find expression in a celebratory meal that we look forward to every year. I must admit that the high fat content of the dishes is not for the faint of heart. But then again, it only happens once a year.
Here is the recipe for peanut butter soup that Tess and I found years and years ago in The Nancy Drew Cookbook. I've altered it by adding more peanut butter to taste. Although not authentic - peanut butter would not be discovered until after the Civil War by George Washington Carver - it is deliciously different, and in this house, a real crowd pleaser. Serve in small amounts for it is very rich.
Peanut Butter Soup
4 tbs. butter
4 tbs. flour
4 c. milk
1/2 c. creamy peanut butter (natural works well)
1/4 tsp. cinnamon
salt to taste
Make a roux by melting the butter and whisking in the flour. Add the milk slowly, stirring as you go. Add the peanut butter and stir until melted, and the soup is creamy. Stir in the cinnamon and salt. Serve hot, garnished with chopped, unsalted dry roasted peanuts. Serves 8.
Saturday, February 6, 2010
Seafood Chowder
This recipe is inspired by Jennifer Bouchard from the Lobster Festival in Rockland, Maine. I used what seafood I had on hand and adapted the ingredients to my taste. Her addition of sweet potato is truly inspired. It created a depth to the broth that was sweet and creamy, better than carrots. I cooked the vegetables until they fell apart and became more of a slurry with a few small bits of vegetable. The surimi was good in this chowder, and because it's inexpensive I added a lot. Enjoy!
Seafood Chowder
6 slices bacon
1 tablespoon butter
1 large onion, diced
1 cup clam broth or juice
2 white potatoes, peeled and diced
1 sweet potato, peeled and diced
2 tbs. flour
3/4 tsp. thyme
Salt and freshly ground black pepper
1/2 pound haddock
1/2 pound Maine shrimp, peeled and deveined
1/2 pound scallops
1/2 pound surimi (imitation crab)
1 cup milk
1-1/2 to 2 cups half-and-half
Fresh parsley, for garnish
In a large stockpot over medium heat, cook bacon until browned. Remove bacon. Add butter and onions, and cook for 10 minutes. Add potatoes, thyme, pepper, and salt. Add clam broth and enough water to cover vegetables; bring to a simmer. Cook until the potatoes are very tender, about 10 minutes. Add the flour and stir until well combined. Lay haddock fillet on top of vegetables. Cover and simmer until fish flakes with a fork. Add shrimp, scallops, and simmer for 10 minutes. Add surimi, milk, and half-and-half; heat through. (Do not bring to a boil or the chowder will curdle.) When finished add parsley and serve. Serves 6.
Seafood Chowder
6 slices bacon
1 tablespoon butter
1 large onion, diced
1 cup clam broth or juice
2 white potatoes, peeled and diced
1 sweet potato, peeled and diced
2 tbs. flour
3/4 tsp. thyme
Salt and freshly ground black pepper
1/2 pound haddock
1/2 pound Maine shrimp, peeled and deveined
1/2 pound scallops
1/2 pound surimi (imitation crab)
1 cup milk
1-1/2 to 2 cups half-and-half
Fresh parsley, for garnish
In a large stockpot over medium heat, cook bacon until browned. Remove bacon. Add butter and onions, and cook for 10 minutes. Add potatoes, thyme, pepper, and salt. Add clam broth and enough water to cover vegetables; bring to a simmer. Cook until the potatoes are very tender, about 10 minutes. Add the flour and stir until well combined. Lay haddock fillet on top of vegetables. Cover and simmer until fish flakes with a fork. Add shrimp, scallops, and simmer for 10 minutes. Add surimi, milk, and half-and-half; heat through. (Do not bring to a boil or the chowder will curdle.) When finished add parsley and serve. Serves 6.
Tuesday, February 2, 2010
February Blues?
They were the shortest of days, they were the longest of days. So might Charles Dickens have opened a novel about February in Maine. Yes, the days are noticeably longer, and considerably colder. The snow, once so white and clean, looks old and tired sullied by the dirt left from the January thaw. The shortest of months drags interminably on.
And too soon, it seems, the season of Lent will be upon us. A February feeling of melancholy has settled. Yet, I can also feel the approaching springtime stirring in my bones.
This year, I have resolved to anticipate Spring earlier than usual. Today I bought two bushes of silk flowers - one of daffodils, the other hydrangeas. I usually abhor artificial flowers, preferring the tired looking dried flowers from last Fall. But this year a thirst for color tugs at my soul. I long for bright yellows, pinks, and the purple of hyacinths.
Am I anticipating Easter before the Lenten fast? Or could the recent passing of my Dad be directing my thoughts toward Resurrection? Whatever the reason, this year I think I will approach Lent, and February for that matter, with a different attitude - one of humble gratitude for so Great a Father, Who brings life out of death, and yes, Spring out of Winter.
And too soon, it seems, the season of Lent will be upon us. A February feeling of melancholy has settled. Yet, I can also feel the approaching springtime stirring in my bones.
This year, I have resolved to anticipate Spring earlier than usual. Today I bought two bushes of silk flowers - one of daffodils, the other hydrangeas. I usually abhor artificial flowers, preferring the tired looking dried flowers from last Fall. But this year a thirst for color tugs at my soul. I long for bright yellows, pinks, and the purple of hyacinths.
Am I anticipating Easter before the Lenten fast? Or could the recent passing of my Dad be directing my thoughts toward Resurrection? Whatever the reason, this year I think I will approach Lent, and February for that matter, with a different attitude - one of humble gratitude for so Great a Father, Who brings life out of death, and yes, Spring out of Winter.
Thursday, January 7, 2010
Multigrain Crackers
Here is a recipe for homemade crackers I found in the book The New England Table by Lora Brody. They are so easy to make and absolutely fabulous with a thick soup or chowder. I've altered the recipe slightly to suit my taste, but be creative!
Multiseed Cracker Bread
1 c. whole wheat flour
1 c. unbleached flour
1/2 c. rye flour
1/2 c. cornmeal
2 tsp. salt
1 c. water
2 tbs. olive oil
2/3 c. mixed seeds (I use about 2 tbs. each of sesame, poppy, and flaxseed)
1/4 c. mixed dried herbs (I use 1 tbs. each oregano, basil, rosemary, and thyme)
1 tsp. freshly ground pepper
1 1/2 tsp. Kosher salt
Preheat oven to 450 dgrees. Mix the flours, salt, water, and oil together. Knead gently until mixture holds together well. Divide dough into 8 or 12 pieces. Combine seeds, herbs, pepper, and Kosher salt. Working with one ball of dough at a time, scatter some of the seed mixture onto a clean work surface. Press dough onto seed mixture and sprinkle a little more onto the dough. Roll out as thinly as possible, adding more seeds as needed.
Place rolled dough onto lightly greased baking sheets. (I use my pizza stones which work very well, too.)Bake for 4-5 minutes on one side, and then flip the cracker over, baking for another 2-3 minutes.
If the crackers don't seem crispy enough, I move them to the oven rack to lightly brown them. When the crackers are done, remove them and let them cool on a cookie rack. Serve whole, standing them upright in a basket for maximum oohs and aahs.
Comfort Food for Cold Nights
Mom, this is for you. Sorry it's been so long in getting it to you.
New England Clam Chowder
2 or 3 6-1/2 cans chopped clams
2-3 slices bacon, chopped
1/2 c. chopped onion
4-5 medium potatoes, unpeeled and cut in bite-size pieces
1 tsp. salt
2 1/2 c. milk
1 c. light cream or evaporated milk
4 tbs. flour
1/2 tsp. Worcestershire sauce
Drain clams; reserve liquid. Cook bacon until crisp in large saucepan; remove from pot. Gently cook onion in bacon drippings until translucent. Add potatoes. Add reserved clam liquid and enough water to cover potatoes. Cook until potatoes are tender. Stir in clams, and 2 c. milk. To remaining 1/2 c. milk, add flour and stir until smooth. Add to pot; stir until thickened. Add cream or evaporated milk and heat through. Garnish with parsley. Serves 6.
Clam Chowder and Multigrain Crackers
New England Clam Chowder
2 or 3 6-1/2 cans chopped clams
2-3 slices bacon, chopped
1/2 c. chopped onion
4-5 medium potatoes, unpeeled and cut in bite-size pieces
1 tsp. salt
2 1/2 c. milk
1 c. light cream or evaporated milk
4 tbs. flour
1/2 tsp. Worcestershire sauce
Drain clams; reserve liquid. Cook bacon until crisp in large saucepan; remove from pot. Gently cook onion in bacon drippings until translucent. Add potatoes. Add reserved clam liquid and enough water to cover potatoes. Cook until potatoes are tender. Stir in clams, and 2 c. milk. To remaining 1/2 c. milk, add flour and stir until smooth. Add to pot; stir until thickened. Add cream or evaporated milk and heat through. Garnish with parsley. Serves 6.
Clam Chowder and Multigrain Crackers
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