Wednesday, September 6, 2017

Starting things - and finishing things

My counter top is full of projects. A week ago, I started a new batch of fermented mustard pickles. They can be jarred this Friday. Same day, I started a jar of sauerkraut. Forgot to put in juniper berries, but I will do that with my next batch. I'm eating my last quart from last year right now, so this is perfect timing, although sauerkraut just keeps tasting better with time. But even "new" kraut is better than the store bought stuff.

Fermenting kraut and mustard pickles
My two bowls of poolish are doing their thing - flour, water and a pinch of yeast. It will sit until this evening. I give it 12 hours, by which time I'll see lots of bubbles and it will smell divine! Then it will get mixed into my bread dough. The dough will do a slow rise in fridge until I take it out at 5:00 tomorrow morning to make 15 baguettes for Garden Patch Market.

By tonight, it will be spongy and full of bubbles.
I made buckwheat pancakes for breakfast this morning and realized the jar of homemade sprouted buckwheat flour is getting kind of low. So more buckwheat was soaked this morning, then will be rinsed and drained daily until I see plenty of sprouts. Then it goes into the dehydrator for a few hours and is ground into flour for my beloved buckwheat pancakes. I mix it half and half with my low carb baking mix. Sprouting the grain gets rid of a few carbs, so my diet can tolerate a plate of buckwheat pancakes once every week or two, especially after a really intense workout at the gym.


Buckwheat groats soaked and set to sprout
I make kefir for a couple of people and have a delivery tomorrow, so the milk is sitting on the counter, with kefir grains added. By tonight it should be just right. I'll bottle it and take with me to market tomorrow.

By tomorrow morning, it will be thick, creamy kefir made with A2 milk - high nutrients
One of my customers loves my sourdough rye bread (only leavening in the bread dough is yeast that I caught in my kitchen when I moved here three years ago), and the jar of sourdough came out of the fridge for a hefty feeding so that I will have enough to do a recipe for two loaves tomorrow and Friday. Yes, that's right - it takes at least two days to make my sourdough rye bread, but it's worth the wait. He will be at market Saturday to pick up his loaf, and there will be two half loaves for sale along side the French baguettes. Those two breads are at the opposite ends of the bread spectrum, let me tell you, but both mighty fine.

I can already see some bubbles forming!
Last but not least, I'm making Easy Slow Cooker Lemon Custard, a low carb recipe with liquid stevia, fresh lemon juice and rind, egg yolks and heavy cream. It is in my slow cooker in a water bath for three hours. First time I've made it. Hope it turns out well.

Organic lemons, organic egg yolks, heavy cream, a little stevia for sweetening. 
Once a month, my minister and I have dinner here together and talk over church business.  I'm president of the board this year, and we seem to accumulate a few knotty issues that need some extra attention each month. Tonight's the night. He will just have to put up with my low carb stuff - although he is bringing the appetizers, his choice. Menu: Rev. Chip's appetizers, sweet red peppers stuffed with cauli-rice smothered in meat and tomato sauce, sautéed beans with garlic and cherry tomato cream sauce, and the lemon custards for dessert.

Well, back to work. Christina will be here to work in the soap room in an hour, and I have to get the work schedule together, get labels printed, jars set out, etc. so that we make the best use of our time today. In three hours, we put out a LOT of product!


Monday, September 4, 2017

Cleaning up the gardens

I'm cleaning up the flower beds one last time for the season. Busy, but such soothing work. There is a lovely fall breeze. Even though Mabon, the fall equinox, hasn't yet arrived, there is definitely a change in the weather. Even the air smells different.

Front of house is done. I'm going to take a little rest, then head back to the rose garden. It will get its own blog entry, of course! LOL


Fall flowers in the front stoop planters

Zinnias, such a beautiful red! The mum to the right blooms rust brown. Getting so big! Time to divide.

Yes, I grow potatoes in my foundation plantings. It's my thing.

Culinary sage. This is a spectacular plant! Giving away the trimmings at market this week.

English ivy got another haircut today. If you don't mind the extra care, it is a great ground cover.

The yarrow. Looking sad after several harvests for the soap room this year. But it will be back!

Were there really that many weeds?

Sage bush trimmings - going to market. Stop by. It's free!

Cosmos were really looking sad. So they are on their way to the compost heap. Still useful in their own way.