January 9, 2013 § 2 Comments
Last April, J attended an intensive weekend workshop in Willits, California, on the Grow Biointensive method of gardening. He came home, eyes glittering, and declared, “We have to grow grains.”
We didn’t count on the birds eating most of our grain heads. We managed to salvage a handful of rye stalks with grain still intact. J let them dry out for several months. Then the other day, he decided it was time to do something with the dried grain. He recruited his usual helper for the project.
Little m especially enjoyed the winnowing part. As she dropped handfuls of the stuff in front of a fan, the heavy grain would drop onto the tray below, the lighter chaff blowing past and onto the floor. Very messy and very fun.
We’re going to plant that pile of cereal rye in the next growing season. Hopefully we’ll get better at the growing process. I’m still dreaming of a homemade loaf of bread made from grain grown in our own backyard!
July 10, 2012 § 1 Comment
Lately, it has been more difficult to find pockets of time to create things – I haven’t sewn or knit in awhile. And it’s a bit harder to be creative when I am folding the laundry or changing a diaper. But the one place where I can let out my creative energy has been the kitchen! Who knew? I was never big into cooking. During my teaching years, I hardly cooked at all. J made our dinners, and if he wasn’t home, I’d survive on buttered popcorn and cereal. Now that I’m home with my two littles, I have mostly taken over dinner duty, and actually enjoy (sometimes) making food. As with other things in my life that are homemade, I enjoy the process, but what I really love is seeing what I can do myself.
My friend Lauren’s beautiful vegan food blog One Happy Table has been an inspiration in this whole process. Her ideas, photos, and recipes have caused me to start jotting down new dinners I want to try. Seriously, you have to check it out. I mean, who knew you could make your own ravioli? YOU CAN!
She also nominated me for the One Lovely Blog award. I’m honored!
Anyway, a small pile of beautiful ripe white nectarines from a recent fruit-picking trip seemed the perfect opportunity to try out Lauren’s Easy Summerfruit Crisp.
Simple. Fast. Fruit + cupboard ingredients. Definitely a win! I did it with regular butter. Love.
May 21, 2012 § 6 Comments
Someone recently mentioned that J and I seem to be getting crunchier over the years. I like that description. On the topic of crunchy, I was wondering if anyone makes their own breakfast cereals. I put the question out to facebook, and my friend Helen passed me this great granola recipe from her blog. Another friend emailed me his granola recipe as well. I took a little from both and made my first granola. Yum!
My favorite sweet indulgence lately has been homemade yogurt with a swirl of apricot jam and granola sprinkled over the top. Unbelievable luxury.
I also found this site, which made me to want to make my own bran flakes. Who knew you could do that? I purchased all of the ingredients at my favorite cooperative grocery store, Rainbow.
The dough is made from almond flour, whole wheat flour, wheat bran, sugar, baking powder, salt, milk, and water.
There is something so nice about knowing what has gone into my food.
The tough part was rolling out the sticky dough nice and flat on my Silpats. The fun part was crumbling the giant bran flake into baby bran flakes.
At the end of it all, I had a pile of bran flakes that looked small enough to devour in one sitting. Hmmmm. Worth it? I took a crunch – delicious. A project like this is such a creative outlet for me, so I would say it was a definite win!
The kids love both the granola and the bran flakes. Anyone know how to make Cheerios?
April 13, 2012 § 3 Comments
My kids eat a whole lot of yogurt. It’s the first snack food I pass them when we are home.
I had heard of people making yogurt themselves, and wanted to try it out. There were some great directions on this blog. Genius! Here’s what I did:
Measure out some milk. I poured out two quarts.
Heat milk to 180 degrees. It will look bubbly. When it hits 180 degrees, turn off the stove, and let the milk cool to 110 degrees. This part was the most difficult for me – all that waiting!
Scoop out half of a cup of the milk, and stir in a small bit of good yogurt that contains live and active cultures. I used 1 Tbls of Trader Joe’s Organic European-Style yogurt.
Mix the milk-starter mixture in with the rest of the milk. Insulate it. I use my Thermal pot.
Leave it overnight for at least 6 hours. I usually let mine sit for closer to 12 hours.
It’s tangy and delicious mixed with a little jam or fruit. Mmmmm. I’ve done this several times now, and I use yogurt from the previous batch as my starter each time.
Side note: J’s parents purchased this wonderful Thermal pot for us, and we love it. It is a wonderful alternative to a Crock Pot, and doesn’t need to be plugged in. We make soup by adding ingredients, bringing it to a boil, and then putting it in the thermal pot to cook all day. The soups come out delicious and fresh-tasting. Highly recommend. And now it’s our yogurt-making pot as well!
March 22, 2012 § 3 Comments
When I first heard about kale a few years ago in Ruth Yaron’s book Super Baby Foods, I was convinced our little girl could benefit from some super-porridge. We started buying kale, which we would cook up with lentils, oatmeal, and cheese. It made for a great baby breakfast, which she ate daily for many months.
We were also starting to get interested in growing our own food, and learned that leafy greens would grow well in our foggy SF microclimate. We decided to give it a try, and are now in our second successful season of growing lacinato (dinosaur) kale from seed.
One way we love to use our kale crop is to make it into chips. I heard about it through a friend’s blog.
They have since become a favorite in our home.
Here’s our how-to.
Get a bunch of kale. Lately we have been going out and picking a pile of kale leaves from our winter garden.
My sweet girl loves helping with the harvest.
Wash the kale and lay it out on a baking sheet. Spray the leaves with olive oil. Sprinkle with kosher salt. Bake at 275 for maybe 20 minutes, or until the leaves are nice and crispy.
Let cool. Then enjoy.
The whole family loves them. Highly recommend.
February 27, 2012 § Leave a comment
I’ve been carefully watering and watching my turnips, and noticed one growing a little faster than the others. A couple of days ago, I noticed a little crack in that beautiful turnip. Time to pull him up!
He had strong green tops. Who knew you could eat the tops of turnips?
I gave him a good washing and chopping, then added him in with some potatoes and chicken that I was roasting for dinner. Next, I chopped up the turnip greens.
I pulled out a hambone from the freezer, then sat down and googled, “hambone soup turnip greens”. After reading through this recipe for inspiration, I came up with my own hambone soup recipe.
- 1 hambone with some bonus meat on it
- 1.5 cups of baked black beans (from my freezer)
- 3 stalks of celery, chopped
- 3 carrots, peeled and chopped
- 1 large onion, chopped
- 1/4 cup of butter
- 1.5 cups of greens (used turnip greens and kale)
- 4 small potatoes, peeled and chopped
In a stockpot (mine is a 6-qt), melt the butter. Sauté the celery, carrots, and onions until they are nice and soft. Add the hambone, and cover with water. Throw in beans. Simmer for 1.5 hours, uncovered. Skim off any yuck from the top, and add the potatoes and greens. Simmer for 30 minutes more.
We ate ours with some brown rice and crusty sourdough bread. Delicious. Its highest praise – my daughter, who generally isn’t interested in dinner, loved the broth. WINNER!
I think the best part of the whole thing was that we were eating something from our own garden. Planting the seeds, watching them grow, and eating the greens of our first turnip of the season. I suppose it’s telling that this process is so exciting for us – it’s not a regular every-day part of our lives. Here’s to hoping it will be from now on.
February 23, 2012 § Leave a comment
After years of having a glass jar of sourdough starter living in the fridge, we are finally finding a rhythm for baking bread. The goal is to make bread and crackers once a week. Our starter is clearly happier now that he is getting some attention, and is happily bubbling up just as he should.
The KitchenAid stand mixer is doing the bulk of the kneading, followed by some hand kneading by J. We keep our rising dough in the oven with no heat, overnight, to protect it from any drafts.
Instead of proofing baskets, we have been using colanders for our two rounds. The colanders make the best little bumpy designs. Beautiful. I have been using kitchen shears to make the cuts in the bread – I haven’t figured out how to get our knives sharp enough to create those cuts.
The bread rises for about 5 more hours, and then I bake them, following The Cheese Board Collectives Works instructions involving misting the rounds, and twice pouring ice water in a roasting pan at the floor of the oven.
We are loving the results. It is incredible that this bread is made only of flour, salt, and water. Wow. We’ll see if we can keep it up!