Home(steading) in the Finger Lakes
I started making sauerkraut a few years ago, and I love doing it. This post will give you some info on making your own sauerkraut, but also makes a point to mention this as a very low effort, high reward activity. I like those kind.
Fermenting is fun, nutritious, and best of all, [Read more…] about Counter ‘Kraut!
I’ve baked a lot of bread, but bagels always seemed so intimidating to me. So, I never attempted them before three weeks ago. This is the story of my third batch, and I think these bagels came out exactly as I was hoping for. Tracy seems pleased!
I started my research with the undisputed world’s best bagels in mind: [Read more…] about Can I Make NYC Bagels?
What’s a bagel board?
I discovered bagel boards while searching for techniques on YouTube. A bagel board is a 3 ½ x 12-14 inch long cedar board covered in a couple layers of burlap. You soak the burlap boards in plain water while your dough is rising. The idea is that in order to have a nice, uniform crust you want to pop your bagels into the oven upside down for about 4 minutes, and then flip them off the bagel boards to complete baking right side up. [Read more…] about Making Bagel Boards
So, yesterday while I was out doing lawn chores, Tracy was busy doing kitchen chores.
She readied up the kitchen and the 10 1/2 pounds of nice, red tomatoes that were ready to be sauced. We wanted to try the roasting method we had read about when we first used our Chinois to sauce frozen tomatoes last May. [Read more…] about Update to the Chinois Cone Story
It’s all about the Pickles… and flexibility!
This blog is less of a step-by-step on how to pickle than it is an example of staying flexible and altering your way as you go. I had pretty highfalutin ideas about only fermenting my veggies because of all the health benefits. But my circumstances don’t allow for that, so I adjusted, embracing the different methods and anticipating the different outcomes of a variety of ways of putting up our harvest. Hope you enjoy! [Read more…] about Pickling Has Started!
Tracy’s Intro: We are taking 6 gallon bags of last year’s tomatoes (we froze them whole) and are making a bit of pasta sauce. Actually, Mr. Gordon is making the sauce… I’m hanging out enjoying the kitchen scents of sauteing garlic, shallots, and peppers. As mentioned in my last blog post, a lady where Mr. Gordon works gave him a chinois cone, pestle, and stand. Here is how it went! [Read more…] about Chinois Cone & Homemade Pasta Sauce
