Showing posts with label homestead. Show all posts
Showing posts with label homestead. Show all posts

Thursday, September 5, 2013

Homemade Pancake Syrup

In my Pancake Sausage Muffin post I urged you all to not by syrup unless it is real maple syrup because store bought syrups are essentially poison.  Seriously, read the label.  Real maple syrup is full of nutrients your body needs and even the sugar make up is not nearly as problematic for your body as other sugars.

But, if you don't want to pay something like $50 a gallon for maple syrup then make your own syrup.  No pictures here in this post but making homemade syrup is super easy.

Here is what you need:

1 cup water
1 cup granulated white sugar
1 cup brown sugar
1 teaspoon vanilla extract

Put the water in a pan over medium heat.  Add both white and brown sugar.  Stir.  Bring to a boil then turn down heat to get a nice simmer.  Continue to stir until you get a thick syrup.  If you have a candy thermometer cook the syrup to about 225 degrees.

Remove from heat and stir in the vanilla extract.  Some people like to add both vanilla extract and maple flavoring (1/2 teaspoon of each).

You can use the syrup hot right away on your pancakes or waffles.  Once cool store in a jar in the refrigerator.

This recipe doubles and triples nicely so make as much as you will need for the next couple of weeks.


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Tuesdays with a TwistHome and Garden ThursdayFabulously Frugal ThursdayTGIF Link Party

Sunday, July 14, 2013

Scape and Basil Pesto

Now that our Garage Sale is over, I can get back to blogging.  In the middle of the garage sale madness, our garlic put on their scapes.  A scape is a garlic flower bud.  If left on the plant the scape will blossom into a white allium type flower just like the Chive Blossoms. 
Garlic Scape
The scape is the curlicue part of the garlic plant pictured above.  Garlic cloves are a type of bulb, just like a tulip, well technically just like an onion but people are more familiar with tulips.  Scapes grow on hard necked varieties of garlic.  Hard neck garlic is generally grown in the north while most soft necked garlics are grown in warmer climates.

Garlic growers usually remove the garlic flower bud, the scape, before it opens.  This forces plant growth back into bulb production rather than into flower production.  And since we grow garlic for the blub, not the flower, I snap the scapes off my garlic too by just snapping the scape off the plant, usually just below the curlicue. 

Harvested Garlic Scapes

Usually we grow enough garlic to last until the next year's garlic crop.  However, a significant amount of our garlic did not survive our insane spring weather this year.  The weather kept vacillating between fifty degrees and twenty-five degrees.  Just as soon as the garlic, and most of the other bulbs in the garden including the tulips and hyacinths, started to grow there would be a hard freeze followed by growing weather and another hard freeze.   The picture above is the entire harvest of scapes.  Usually we have at least twenty times that amount.  If you don't grow garlic (which you should do because it is so easy) you can buy scapes at the farmer's market. 

But whether we have a little or a lot of scapes, we need to do something with them.  My favorite thing to do is to turn them into pesto.  If I had more scapes this year I would also have pickled some and used them fresh in cooking.

A traditional pesto recipe is:

2 cups basil leaves
2 garlic cloves
1/3 cup pine nuts
1 cup olive oil
1/2 cup parmesan cheese

For a garlic scape pesto there are a variety of recipes.  Some using basil and some not.  The most basic garlic scape pesto recipe uses scapes in place of garlic cloves, from 1/2 cup to 1 cup of chopped scapes in place of the garlic cloves.  Scapes taste like garlic; surprise, surprise I know. 

But since I rarely follow a traditional recipes (and I never ever have pine nuts in my pantry), my scape and basil pesto recipe is:

1 - 2 cups chopped garlic scapes (20 - 30 scapes)
2 cups basil leaves (about two large fistfuls of fresh leaves)
1/2 - 1 cup olive oil
1/2 cup finely grated parmesan cheese
1/2 cup finely grated Pecorino Romano cheese
1/4 cup balsamic vinegar
1 teaspoon sea salt or kosher salt

This recipe has a lot of bite to it.  I think the vinegar balances nicely with the spiciness.

To start, put whole (washed and dried) scapes into a food processer to chop coarsely. 

Chopped Scapes
Then add the basil on top and pulse several times.

Adding the basil to the chopped scapes

You may need to add the basil in small amounts.  This is especially true with my rather small food processer.  After a few additions of the basil, the green mixture no longer pulses well.  This is when I start adding the olive oil.  Drizzle some of the olive oil in along with each addition of basil and pulse a few times.  Once all the olive oil and basil is added, run the food processer until the mixture has the consistency of a thin paste.  You don't want to be able to see chunks of scape or basil.

Next I add in all the grated cheese, balsamic vinegar, and salt. 

Note, depending upon your taste you may want to add the vinegar in a little at a time to suit your own taste or skip it all together for a more traditional pesto.  I often add more than the 1/4 cup.

Another note, I grate my own cheese with a micro planer for pesto.  It is so much better tasting than the pre-grated stuff in the green can if you know what I mean.  And since pesto is not cooked, the flavor of each ingredient is very important.

Pulse the pesto until thoroughly mix.  Then taste test.  If the pesto is too spicy or sour for your liking, add more cheese.  Remember the Pecorino Romano is very salty.


Ready to Use
Most often I put pesto on cooked pasta.  But it also is great as a spread for sandwiches (try pesto with salami, gorgonzola, lettuce, and capers in a whole wheat wrap... trust me, try it).  It also is great on chicken!

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Mary's Kitchen - Real Food Challenge
Wildcrafting Wednesday
Wow Us Wednesday
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Freedom Fridays
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A Peek Into My Paradise

Friday, July 5, 2013

Strawberry Jam



























It's that time of year!  My strawberries are finally ready to go and only a month late.  But this is certainly a better-late-than-never situation.  My little one eats her weight in peanut butter and jelly through out the year (she might eat her daddy's weight too).  So I make lots of strawberry jam for her PB&Js.

The strawberries we grow ourselves in a lower and upper bed.  This year each bed is producing well but the lower bed is out pacing the upper bed.  I tried making Strawberry Rocks this year to help cut down on the chipmunk nibbling. Click here to see my strawberry rock post. And it actually worked!  There still is some nibbling but nothing like the damage done last year.  So I heartily recommend the strawberry rock approach.
The first step in making strawberry jam is to acquire strawberries.  I love growing my own.  I know who has touched them, what has (or has not) been applied to them, and where they have been.  Essentially I know each strawberries' whole life story.  I like that.

Whether you grow your own, pick your own, buy store bought fresh or frozen, you are going to need between 10 to 12 cups of washed strawberries. 
Washed and ready to can
The next step is to hull the strawberries.  If you bought frozen strawberries, yours are already hulled and just need to defrost a bit. 

For fresh strawberries you need to remove the stem and inner core.  You can buy a fancy strawberry huller gadget, or use a pairing knife, but I just use my thumbnail.  I dig into the top of the strawberry with my thumbnail and gouge out the stem and core; not pretty but very effective. I also remove any bad spots that I do not want to make it into my jam.
Half way hulled
After the whole batch is hulled, the strawberries need to be crushed.  I just use a potato masher.  But you could just squish them with your hands (properly clean hands that is).
Ready to crush (or mash)

Crushing the strawberries with a potato masher
























You want to end up with about 8 cups crushed hulled strawberries.  You do not need to obliterate the strawberries in this step.  They will do that themselves in the cooking process.

Next put your strawberries in a non-reactive pan.  Strawberries are rather acidic so you don't want to introduce odd flavors into the jam by making an unfortunate pan choice.  Into the pan with the 8 cups of crushed strawberries add 6 cups of sugar.  Remember we are essentially making a dessert here.  Stir it all together and you will get a mixture that looks like this.


Now put the pan on medium heat and let it cook without a lid.  You want to stir often.  Oh and do not walk away for very long .  The strawberries will boil up on you like a covered pan of pasta if you are not watching.

If you noticed, I did not act pectin to my jam.  You can add pectin to make the jam set faster and have a thicker consistency.  Instead I add a lot of slightly underripe strawberries which have a higher pectin concentration than the fully ripe strawberries (the recipes I have seen recommend using about 1/3 underripe strawberries).  I had to cook my strawberries for about an hour and a half to get them to gel stage. 
Cooked to gel stage
From the good folks at Ball jars there are three tests you can perform to ensure your strawberry jam made without the use of commercial pectin has reached the gel stage (these are their words, not mine... credit where credit is due).
1. Temperature Test Cook the soft spread until it reaches a temperature of 220°F, or 8°F above the boiling point of water. Measure the temperature of soft spreads with a candy or jelly thermometer. Always insert the thermometer vertically into the soft spread and ensure that it does not contact the surface of the pot.
2. Sheet Test Dip a cold metal spoon into the boiling soft spread. Lift the spoon and hold it horizontally with edge down so that the syrup runs off the edge. As the mixture cooks, the drops will become heavier and will drop off the spoon separately but two at a time. When the two drops join together and “sheet” off the spoon, the gel stage haven reached.
3. Refrigerator Test Chill two or three small saucers in the freezer. Place a teaspoonful of soft spread on the chilled saucer and place in the freezer for 1 minute. Remove the saucer from the freezer and push the edge of the spread with your finger. A mixture that has reached the gel stage will be set, and the surface will wrinkle when the edge is pushed. Note: To prevent overcooking or scorching, remove the soft spread from the heat before performing this test.
If the test you performed shows that the gel stage has not been reached, return the mixture to the heat to cook for a few minutes longer, then retest the soft spread.

Once your jam has reached the gel stage you are ready to store the jam.  I choose to can my jam for long term storage (at least a year).  Excellent instructions for beginning canning can again be found here again from the good folks at Ball.  I will not turn this post into a full canning tutorial.  If you have never canned before, it is easy but must be done correctly or someone can die.  (Was that dramatic enough to make the point?)

First I sterilized my jars.  I did that by running them through the dishwasher while the strawberry jam was cooking down.  I took the hot jars from my dishwasher to be filled one at a time as needed.  More traditionally you boil the jars in your canner while the jam is cooking.  The key here is the jars need to be clean and very hot.

While the jam is cooking and the jars are heating I put the lids into a small pan to scald.  Scalding is basically heating the lids up so that the seal (that orange band around the edge) gets soft in preparation for sticking to the top of the glass jars.  Do not boil the lids, just simmer them a bit.
Lids scaled and ready to go

First jar filled
Each jar is filled with the jam leaving one quarter inch head space. Head space is the space between the top of the jam and the top of the jar.  You want the head space for the jam to expand while being processed. 
Lid goes on

Before the lids go on the jar, you need to wipe the rim of the jar clean to make sure there is no jam coming between the lid and the jar which can cause the seal to fail.  The lids are hot so I just this handy dandy little plastic wand with a magnet at the end called cleverly enough a lid lifter to take the hot lids out of the hot water and place them on the jar. Once the lids are in place I add the screw band just finger tight.  Do try to crush the lid on with the band that will cause the seal between the lid and the jar to fail.
Into the boiling water bath canner
Once all sealed up, I use my handy dandy jar lifter (another catchy name) to put the jars into the boiling water canner.  The canner is just a big pot big enough to fit my canning rack.  I use a canning rack to keep the jars from sitting on the bottom of the pan.   
Jars ready to process
Once all the jars in are place, make sure there is about an inch of water over the top of the jars.  Put a lid on the canner and turn up the heat to get a vigorous boil.  Once boiling, set a timer for ten minutes.  Leave the lid on an wait.  Don't mess with the heat, just let it boil like crazy.

After ten minutes is over, remove the lid, turn off the heat and set the timer for another five minutes.  When the five minutes is over, remove the jars with the can lifter.  Do not tip the jars or even dry them off.  Just set them on a towel or a trivet in a corner of your kitchen where they will not be disturbed.  Cover the jars with a towel to keep a draft off of them while they cool.  Leave them alone to cool over night (or at least 5 or 6 hours).  The jars will make a popping sound as they cool.  That is normal.  Once cooled, check to make sure each jar sealed properly.  The lid will be indented into the jar because a vacuum seal has been made.  You should be able to get the screw band off with your fingers but should not be able to pry off the lid with your fingers.  If you can get the lid off with your fingers, the jar did not seal properly and either needs to be reprocessed with a new lid, or it can just be put into the refrigerator and used.  After the jars are completely cooled, I write the date on the lid and put into storage for another day.


























Strawberry jam is very easy to make even though it takes some time.  But the time is worth it!

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Shared with:
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More the Merrier Monday
Sunny Simple Life
Tuesdays with a Twist
Wildcrafting Wednesdays
Wow Us Wednesdays
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Home and Garden Thursday
Thursdays at the Homestead
Freedom Fridays
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A Peek Into My Paradise



Tuesday, June 25, 2013

Dutch Oven Bread - Only Four Ingredients!

Dutch Oven Bread - So Simple!


I must admit that the first time I came upon this recipe I was skeptical.  Over the years I have learned to read through a recipe and get a feel for whether or not it is worth a try; meaning can I pull it off successfully and will my family eat it?

So when I found this recipe a couple of years ago I was dubious.  I have been baking my own bread (admittedly sporadically) for several years now and, though I know I still have lots to learn, I felt I had a pretty good handle on the basics of bread making.  And this recipe did not look like it had a chance to work.  But after stumbling upon it a few more times in various places I decided to throw caution to the wind and give it a try. 

It worked.  Beautifully.  It actually worked beautifully the first time.  And then I tried it again and it worked beautifully the second time too.  And the third.  And so on. 

This bread is crusty on the outside and chewy on the inside.  It makes a good serve-with-dinner bread or an even better serve-with-soup or stew bread. 

For ingredients you will need:

3 cups flour
1 3/4 teaspoon salt
1 1/2 cups of water
1/2 teaspoon yeast

For equipment you will  need:

One large bowl for the dough to rise in
One Dutch Oven
Plastic wrap for the top of the bowl
A big spoon.  One of those spoon-ulas (half spoon, half rubber bowl scraper spatula thingees) works best.
My Cast Iron Dutch Oven

Four simple ingredients!
Into the big bowl put all the ingredients in no particular order. 
Ingredients before mixing
Mix together with the big spoon.  The mixing takes less than a minute.  The mixture will be gooey and messy looking.
All Mixed Up
Cover bowl with plastic wrap and leave on counter overnight.  In other words, do not put this in the refrigerator. 
Ready to set on the counter all night
You want the dough to have 12 to 18 hours to just sit and rise. 
After sitting on counter about 14 hours
The next day after the dough has risen put the Dutch Oven into a cold oven and heat oven to 450 degrees.  After the oven is preheated, set the timer for 30 minutes and leave the Dutch Oven in your now heated oven.

While the Dutch Oven heats up, turn the dough out onto a heavily floured surface and with heavily floured hands shape into a ball.

Cover the dough with plastic wrap and let set covered on the counter for 30 minutes.

Remove Dutch Oven from the oven, remove the lid and carefully put dough into Dutch Oven, recover with lid and put Dutch Oven back into the 450 degree oven for 30 minutes.  Be careful! The Dutch oven is 450 degrees and so is the lid.
Ready to Cook
After 30 minutes remove the lid, briefly admire the bread you are baking, then put the now uncovered Dutch Oven back into the 450 degree oven for another 15 minutes. Remember these last 15 minutes are without the lid.
After 30 minutes with lid on
Remember to put the lid somewhere you won't bump into it.  My cast iron lid takes a very long time to cool down.

After the 15 minutes are up, remove the Dutch Oven from the oven, remove the bread from the Dutch Oven and allow to cool on a wire rack. 
All done! Ready to cool on wire rack.
Use pot holders to get the bread out so you don't burn yourself.  Now stand there and admire your work!  I know I always do.

So after I made this awesome bread it was time to cook dinner.  What could I do with a very hot Dutch Oven?  Apparently lots of things.  Scroll down to my next post to see The Dinner After.

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Sunday, May 26, 2013

About the name

This really isn't a blog about cats. This is about turning our suburban home into our homestead one baby step at a time. We just happen to have a cat or two or eight. But that is down from our high water (cat) mark of seventeen. Yes you read that right!

Now before you write me off as a crazy cat lady (which I may very well be...but that is a post for another day) let me explain.

A gift from my mother

Our neighborhood sits next to some old farmland. A few years ago a few of the smaller farms were purchased by a developer (which still hasn't been developed by the way). Barns were torn down and the families moved out. The farm cats however remained left to their own devises. Most of the cats were killed by cars in their search for food. Those that remained were in bad shape. Cats don't live well off hunting. Cats kill for fun, not for food. Well fed farm cats are killing machines. Unfed farm cats die young.

Several of these farm cats made their way to our patio to eat stale bread and seed left out for the birds. It was the emaciated mother cats trying to nurse and feed themselves any way they could that broke our hearts. Over the next three years we rescued twenty-three of these abandoned farm cats; some came willingly, most not so much. Each cat was given its shots, neutered, and was socialized. We placed fourteen cats in good homes. The older cats were given lots of love in our home but each of them died within two years from (at least according to our vet) complications that arose from malnutrition as kittens.

Of the eight left in our home, we consider three of them our cats (we had them before the farm cat saga began but even two of the three are rescue cats too). The others are interlopers in search of a permanent home. At least that is what we tell ourselves. The likelihood of us placing any of these cats in a new home is ... well let's just say we have stopped looking for new homes.


Some of the cats in the wild
 
In their natural habitat (there are 4 cats in this picture)


So on this journey you will often meet the cats on the homestead. I hope you aren't allergic!
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