Today I planted peas in the garden: sugar snap, little marvel and melting sugar.
The seed was packaged for 2009; we'll see if anything comes up.
I have a lot of seeds started indoors. I'm running out of space in the cloffice! I've fertilized them with half strength fish emulsion every 10 days. The eggplant are growing very slowly. They are just now setting on their true leaves and they sprouted a month ago.
Thursday, March 11, 2010
Wednesday, March 3, 2010
Sourdough Pizza Crust with Homemade sauce
Pizza dough:
1 1/2 c sourdough starter
1 Tbsp olive oil
1 tsp salt
1 1/2 c flour
Mix together. Let rest for 30 minutes. Roll out and bake for 7 min at 450. (I rolled out the dough onto a floured baking stone and put it directly in the oven) Remove from oven, put toppings on and bake until toppings are done to your liking.
I started using more whole wheat flour. Right now, my batch of flour is about 50% white/50% wheat.
Tomato sauce:
1 pint stewed tomatoes (that I canned from the garden last year)
1 pint tomato juice (also from the garden)
1 clove of garlic
1 bay leaf
1 1/2 tsp oregano
1/2 tsp fennel
1/2 tsp basil (I used an ice cube of frozen basil, from this summer when I had WAY TOO MUCH basil to eat)
1/4 tsp thyme
1/4 tsp rosemary
Also added fresh parsley, about 2 Tbsp.
Simmer until reduced to the point where it can be used as a sauce. Mine reduced to about a third of what it was when started. I think it took about 30 minutes of simmering.
1 1/2 c sourdough starter
1 Tbsp olive oil
1 tsp salt
1 1/2 c flour
Mix together. Let rest for 30 minutes. Roll out and bake for 7 min at 450. (I rolled out the dough onto a floured baking stone and put it directly in the oven) Remove from oven, put toppings on and bake until toppings are done to your liking.
I started using more whole wheat flour. Right now, my batch of flour is about 50% white/50% wheat.
Tomato sauce:
1 pint stewed tomatoes (that I canned from the garden last year)
1 pint tomato juice (also from the garden)
1 clove of garlic
1 bay leaf
1 1/2 tsp oregano
1/2 tsp fennel
1/2 tsp basil (I used an ice cube of frozen basil, from this summer when I had WAY TOO MUCH basil to eat)
1/4 tsp thyme
1/4 tsp rosemary
Also added fresh parsley, about 2 Tbsp.
Simmer until reduced to the point where it can be used as a sauce. Mine reduced to about a third of what it was when started. I think it took about 30 minutes of simmering.
Tuesday, March 2, 2010
Bread that I made last week
.... That didn't turn out so well. I didn't let it rise long enough so it was flatter, like foccaccia, and dense like a bagel- not tall and fluffy like it was supposed to be! The cilantro in it was good, it had way too much pepper, which might have been better if the loaf wasn't so dense. The cornmeal made it a little painful to knead for 15 minutes; my palms felt very raw!
This recipe is from Bread Alone by Daniel Leader.
Country Style Hearth Loaf with Cornmeal, Cilantro and Coarse Pepper
This is a type of sourdough that uses poolish instead of a sourdough starter. But it's basically the same thing.
Poolish:
1/2 c water (about 75 degrees)
1/2 tsp yeast
3/4 c 20% bran wheat flour (3 parts white flour to 1 part whole wheat flour)
Mix together and let sit for 2 to 10 hours. Cover with plastic wrap and let sit until it has increased in volume.
Dough:
2 1/2 c water
1/2 tsp yeast
1 1/4 c cornmeal
1 Tbsp sea salt
1/2 c fresh cilantro
2 Tbsp black pepper
3 1/4 to 4 1/2 c 20% bran wheat flour
Add the water and yeast to the poolish. Mix in cornmeal until combined. Add salt, cilantro, pepper, and flour so it is difficult to stir. Dump onto well floured surface and knead for 15 to 17 minutes.
Shape dough into a ball. Lightly oil (I use olive oil) a bowl. Put dough in bowl and then rotate so oil is on all sides of dough. Cover with plastic wrap. Let rise for 2 to 3 hours. It has risen enough when a finger poked into it leaves an indentation.
Punch down the dough in the bowl. Cover again and let rest for 30 minutes
Divide the dough into 2 loaves. Proof for 1 1/2 to 2 hours, or until about 1 1/2 the size. (The original recipe said to proof in bread baskets, which I don't have. I put floured parchment paper on the counter and let the loaves rise there. Then it was easier to transfer the bread to the baking stones, because the parchment paper can go in with the loaf.)
About an hour prior to baking, preheat the oven to 450. The loaves must bake in the center of the oven.After putting the loaves in the oven, spray the sides of the oven with water. BE CAREFUL NOT TO SPRAY THE OVEN LIGHT AS IT WILL EXPLODE. YES I KNOW FROM EXPERIENCE. Bake for 20 minutes. Reduce heat to 400 and bake another 15 to 20 minutes. The bread is done when, if tapped on the bottom of the loaf, it sounds hollow. Cool on a wire rack.
This recipe is from Bread Alone by Daniel Leader.
Country Style Hearth Loaf with Cornmeal, Cilantro and Coarse Pepper
This is a type of sourdough that uses poolish instead of a sourdough starter. But it's basically the same thing.
Poolish:
1/2 c water (about 75 degrees)
1/2 tsp yeast
3/4 c 20% bran wheat flour (3 parts white flour to 1 part whole wheat flour)
Mix together and let sit for 2 to 10 hours. Cover with plastic wrap and let sit until it has increased in volume.
Dough:
2 1/2 c water
1/2 tsp yeast
1 1/4 c cornmeal
1 Tbsp sea salt
1/2 c fresh cilantro
2 Tbsp black pepper
3 1/4 to 4 1/2 c 20% bran wheat flour
Add the water and yeast to the poolish. Mix in cornmeal until combined. Add salt, cilantro, pepper, and flour so it is difficult to stir. Dump onto well floured surface and knead for 15 to 17 minutes.
Shape dough into a ball. Lightly oil (I use olive oil) a bowl. Put dough in bowl and then rotate so oil is on all sides of dough. Cover with plastic wrap. Let rise for 2 to 3 hours. It has risen enough when a finger poked into it leaves an indentation.
Punch down the dough in the bowl. Cover again and let rest for 30 minutes
Divide the dough into 2 loaves. Proof for 1 1/2 to 2 hours, or until about 1 1/2 the size. (The original recipe said to proof in bread baskets, which I don't have. I put floured parchment paper on the counter and let the loaves rise there. Then it was easier to transfer the bread to the baking stones, because the parchment paper can go in with the loaf.)
About an hour prior to baking, preheat the oven to 450. The loaves must bake in the center of the oven.After putting the loaves in the oven, spray the sides of the oven with water. BE CAREFUL NOT TO SPRAY THE OVEN LIGHT AS IT WILL EXPLODE. YES I KNOW FROM EXPERIENCE. Bake for 20 minutes. Reduce heat to 400 and bake another 15 to 20 minutes. The bread is done when, if tapped on the bottom of the loaf, it sounds hollow. Cool on a wire rack.
Wednesday, February 10, 2010
Companion planting & fall crop veggies
I haven't decided yet if I believe in companion planting. I know that when I plant marigolds throughout the garden I tend to have fewer bug problems.
Most of the information I know about companion planting I get from this website: http://www.ghorganics.com/page2.html
For my garden specifically:
Beans like spinach, lettuce, carrots, dill, brassicas, beets, radishes and cukes
Radishes like cukes, lettuce and squash
Asparagus likes: basil, chives, garlic, onion, mint, parsley and marigolds; dislikes dill and beans
Tomatoes: pretty much the same as asparagus
Peas: beans, parsley, eggplant, cukes, brassicas, carrots and radishes, dislikes onions
Onion: cukes, peppers, squash, tomato, brassicas, beets, dill, lettuce; dislikes asparagus, beans, peas and sage
Peppers: same as asparagus
Okra: lettuce, peppers, eggplant, basil, cukes, melons and peas
Eggplants: beans, peas, peppers, spinach, marigold
Brassicas: beans, cukes, mint, onion, rosemary, sage, thyme, marigold; dislikes tomato and beans
Squash: onions and radishes
Cukes: beans, peas, eggplant, marigolds, onion, peas, tomatoes and dill
Basil: tomatoes, peppers, oregano, asparagus
Kohlrabi: cukes, onions, beets
Melons: radish, squash, marigolds
Radish: beets, carrots, cukes, melons, lettuce, parsnips, peas, spinach, squash
Plants that are good for fall crops:
Endive
Escarole
Carrots
Beets
Kohlrabi
Parsniops
Spinach
Also good to know: dill and radishes are good for deterring squash bugs
Most of the information I know about companion planting I get from this website: http://www.ghorganics.com/page2.html
For my garden specifically:
Beans like spinach, lettuce, carrots, dill, brassicas, beets, radishes and cukes
Radishes like cukes, lettuce and squash
Asparagus likes: basil, chives, garlic, onion, mint, parsley and marigolds; dislikes dill and beans
Tomatoes: pretty much the same as asparagus
Peas: beans, parsley, eggplant, cukes, brassicas, carrots and radishes, dislikes onions
Onion: cukes, peppers, squash, tomato, brassicas, beets, dill, lettuce; dislikes asparagus, beans, peas and sage
Peppers: same as asparagus
Okra: lettuce, peppers, eggplant, basil, cukes, melons and peas
Eggplants: beans, peas, peppers, spinach, marigold
Brassicas: beans, cukes, mint, onion, rosemary, sage, thyme, marigold; dislikes tomato and beans
Squash: onions and radishes
Cukes: beans, peas, eggplant, marigolds, onion, peas, tomatoes and dill
Basil: tomatoes, peppers, oregano, asparagus
Kohlrabi: cukes, onions, beets
Melons: radish, squash, marigolds
Radish: beets, carrots, cukes, melons, lettuce, parsnips, peas, spinach, squash
Plants that are good for fall crops:
Endive
Escarole
Carrots
Beets
Kohlrabi
Parsniops
Spinach
Also good to know: dill and radishes are good for deterring squash bugs
Monday, February 8, 2010
Gravity Hills Syrah
I purchased this wine, Gravity Hills Syrah, at the same time as the El Portillo Chardonnay. It is a $20 bottle of wine, that I purchased for $14. This wine is from Paso Robles, CA, and I would drink it again.
Wednesday, February 3, 2010
Starting seeds indoors!
Started eggplants and artichokes indoors.
Instead of using potting soil I used organic seed starting mix. Last year I used potting soil and had a problem with damping off. I did some research and many people say the seed starting mix is better when starting out.
I mixed the seed starting mix with water until it was about the consistency of cookie dough- difficult to stir but still sticking together. Then I put it into containers and leveled the top of the mix. The containers I used were ones I saved from last year, when I purchased a lot of the vegetables. I washed out the containers, to get rid of the old dirt, and then soaked them in a bleach/water mixture for about 10 minutes. This was due to some research I did about killing old bacteria that may be in the containers still.
I planted:
Thai Long Purple and Bianca Rosa eggplants
Green Globe artichokes
Tomatoes:
Black Cherry
Amish Paste
Thessaloniki
Peppers:
Red Cheese
Anaheim
Banana
Poblano
Golden Marconi
Quadrato D'asti Rosso
I soaked the artichoke seeds in water for four hours.
Everything (except the artichokes) that I sowed today was surface sown.
Instead of using potting soil I used organic seed starting mix. Last year I used potting soil and had a problem with damping off. I did some research and many people say the seed starting mix is better when starting out.
I mixed the seed starting mix with water until it was about the consistency of cookie dough- difficult to stir but still sticking together. Then I put it into containers and leveled the top of the mix. The containers I used were ones I saved from last year, when I purchased a lot of the vegetables. I washed out the containers, to get rid of the old dirt, and then soaked them in a bleach/water mixture for about 10 minutes. This was due to some research I did about killing old bacteria that may be in the containers still.
I planted:
Thai Long Purple and Bianca Rosa eggplants
Green Globe artichokes
Tomatoes:
Black Cherry
Amish Paste
Thessaloniki
Peppers:
Red Cheese
Anaheim
Banana
Poblano
Golden Marconi
Quadrato D'asti Rosso
I soaked the artichoke seeds in water for four hours.
Everything (except the artichokes) that I sowed today was surface sown.
Tuesday, February 2, 2010
El Portillo Chardonnay
I must say that I am not very good at choosing wines. Mostly because I don't know what I like yet. Therefore, I am starting to buy the same variety of wine, from several different vineyards. This is to see if I don't like the type of wine, or if I don't like the way one vineyard makes it.
I bought a bottle of El Portillo Chardonnay on sale at PFI. I believe it was a $20 bottle regular priced and was on sale for $12 or so. I did not like it. It was very dry and not sweet. I don't like when I drink a glass of wine and it makes the back of my mouth pucker, like I've just ate a lemon drop. I like wine to be smooth. Probably won't buy this Chardonnay again, but will buy another Chardonnay to see if I like it in general.
I bought a bottle of El Portillo Chardonnay on sale at PFI. I believe it was a $20 bottle regular priced and was on sale for $12 or so. I did not like it. It was very dry and not sweet. I don't like when I drink a glass of wine and it makes the back of my mouth pucker, like I've just ate a lemon drop. I like wine to be smooth. Probably won't buy this Chardonnay again, but will buy another Chardonnay to see if I like it in general.
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