Tee-Peas

Last year I had no luck with peas, only enough to satisfy a small child named Rosey. So this year as soon as the soil was soft enough to work I stuck those potentially tasty little green beads into the ground. Now a few weeks later I am thinking I will finally have my tee-pea this year!! I planted both Alderman (Tall Telephone) and Carouby de Mausanne. The poles I made from some very thin pine saplings that I found in the forest behind the house. I have had a few problems with the spring winds knocking them over so this year I

buried them about a 1/2 foot to anchor them down. Grow little peas Grow!!!

Pretzel Day!

Like I need a reason to to make pretzels! But yes it is Pretzel Day and so Rosey and I got busy and made a few batches of pretzels!! We have made these several times and they seem to get better each time. The only downfall is that they never seem to last very long around here!!

I finally had a chance to update and add the recipe.  I use these main ingredients for all my rolls and buns.  The only difference is how I shape them and what I season them with.

My Pretzel Recipe 

Makes 8 Large Pretzels or 16 medium twists

Main Ingredients:

• 1 (1/4 ounce) package dry active yeast
• 1 tablespoon sugar (brown or white)
• 3 cups flour*
• 1 cup water (heated to 110-120°or you could use milk)
• ½ teaspoon kosher salt
• 2 tablespoons oil (any kind or butter)

*The flour amounts can vary from 2 1/2 cups to 3 cups depending on how you are measuring it to the type of flour you are using.  I currently use AP flour and my scale is broken, again, so I am forced to measure the old fashion way.  Pour more then I need in a large mixing bowl, whisk it good, scoop the flour with a spoon into a measuring cup.  I level it off with the flat side of a butter knife.

Water bath:

•    4 quarts water (for boiling)
•    ½ cup baking soda

Toppings:

•  1 egg white, slightly beaten
•  coarse salt
• Sesame seeds
•  Butter
•  Cinnamon/sugar mixture

1.  Put the ingredients in bread machine pan, usually first liquids, second dry stuff, and lastly yeast.(I've used this recipe in a stand mixer as well, I'm just lazy...lately)
2.  Select Dough cycle, and press Start. 
3.  When the dough is finished, remove it onto a lightly floured surface.
4.   Divide into 4 parts.
5.   Divide each fourth into 3 pieces.
6.   Roll each piece into a 15 inch rope. (size isn't important, I usually make mine longer then a parchment paper box)
7.  Shape rope into a circle, leaving the ends free.
8. Take one end in each hand and cross at the point where dough meets, twist and lift ends across to the opposite edge of circle.
9. Tuck ends under edge to make a pretzel shape; moisten and press ends to seal.
10.  Place on greased cookie sheet. (this is very important, they don't look so hot if you have to pry them off a sticky pan)
11. Let rise, uncovered, until puffy, about 15 minutes.
12. Preheat oven to 425°F
13. Combine 4 quarts of water and 1/2 cup baking soda in a large pot;(mix slowly or it may bubble over) bring to a boil.
14. Lower 1 or 2 pretzels into the saucepan; simmer for 10 seconds on each side.
15. Lift from water with a spatula or slotted spoon
16.  Return to greased parchment paper on a cookie sheet. (the parchment paper is optional, I love the stuff, but the most important thing is grease!)
17. Let dry briefly.
18.  Brush with 1 egg white slightly beaten.
19. Sprinkle with course salt or sesame seeds or leave plain. (If you leave them plain, after they bake brush with melted butter then dip in a cinnamon/sugar mixture.)
20.  Bake at 425°F for 5 minutes; then turn cookie sheet around and bake 5 more minutes.

            These are great fresh; IF you have leftovers they can be frozen and reheated in a microwave for 90 seconds on defrost.

Farm Store

Not much to do in winter.....

getting some products ready for the Farm Store.

Oh look, a tulip......finally!!!!

This Winter, Up a Creek

Got a chance to get some nice pictures this winter...

Hope everyone is enjoying their winter!

Happy Fall everyone

The kids 'made' this leaf pumpkin for me.....


I think I would prefer that they rake them up like I asked....


But I do love lawn art!!

Misadventures in Canning

Last year while shopping I came across a fancy glass jelly thermometer. It had pretty bold colors with easy to read numbers (I’m getting old!), and it was chunky! Super cute! Now nothing is wrong with my old metal Taylor thermometer, it just didn’t look as cute as this new one. So I convinced the Mister that I must have it, and home we went. Now fast forward to last week….

We had an over abundance of tiny green plums this year. They resemble a green gage, but were much smaller. The kids and dog have eaten a ton of them and I have been searching for a way to put the up for storage. While at the library I found a book on preserves with an interesting recipe of Green Gage plums and Almond jam. So after washing 3 pounds of plums I began cooking them. I then had to put them through a food mill so I could remove the pits, and you can imagine the number of pits that are in 3 pounds of 1-inch fruit. I added my sugar and almonds and got the temp up just right. It tasted wonderful, sweet with a crunch! I had the water bath and jars all ready to go. I pulled out my new fancy glass jelly thermometer and what do I see? The damn thing had busted at the base and I now had no idea how much glass was floating around in my amazing jam. I’ve used this thermometer several times with no problems. But it just goes to show you that the good old metal jelly thermometer that I’ve have for 10 years should have never been replaced by this fancy piece of crap.

Pressure Canning Extravaganaza

After three days I have finished my weekend of canning(only a day late!)! After much reading I have finally decided to use my new pressure canner.

I invited over my good friend who helped me through the fears that come with your first time pressure canning.


We started with two cases of beets, both red and golden and decided that canned beets would be a great trial for the pressure canner . We found out the hard way that we had to watch our head space or they will boil over.

The next day we finished the second batch of beets in the pressure canner and also did a delicious batch of peach pie filling following this recipe I found at Creative Canning
And today I did a solo mission of pickled golden beets using a recipe I found in Best of the Joy of Canning cookbook.


Also through a few of the leftover peaches from the pie filling into the dehydrator, and some.... apricots, and beets!

In between my first day at Farmer's Market and 'the canning event of a lifetime' I had a chance to harvest most of my Walla Walla onions. They turned out wonderful. There are still a few giants in the ground but I had a great harvest of med to small size onions!! Whoo Hoo!!