tag:blogger.com,1999:blog-52881973997472196852024-03-13T19:37:27.623-07:00Suited To The SeasonsEnjoying the earthly crafts of growing and cooking great food.Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-5288197399747219685.post-81287969775519304232023-12-18T16:26:00.000-08:002023-12-18T16:27:01.315-08:00[Scan] 2023-12-18 16:25--
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<br><a href="https://dl.tglapp.com/genius-scan">https://dl.tglapp.com/genius-scan</a>Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com0tag:blogger.com,1999:blog-5288197399747219685.post-83503873178743481772013-11-16T20:45:00.002-08:002013-11-17T10:57:34.964-08:00Salmon Chowder With Borage FlowersIt is well into fall; the trees are almost bare and the last leaves will be whisked away with the next winds. The air smells crispy and has a bit of a damp bite. Winter is just around the corner and I have comfort food on the brain. Rich, warm, high in calorie food that makes me feel like I've been wrapped in a blanket of love. Soup sounds good. Soup with salmon, potatoes, onions, cayenne pepper for a touch of heat and of course, don't forget the cream!<br />
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The borage that I planted last year reseeded itself in a few of the garden beds and some of the plants are still producing these beautiful blue flowers that have a slight cucumber taste making a bright and tasty garnish for this comforting dish.<br />
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Salmon Chowder Recipe</div>
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6 servings</div>
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3/4 lb salmon, skin removed and cut into 1/2" cubes</div>
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1 onion small dice</div>
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2 cloves of garlic minced</div>
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2 stalks celery small dice</div>
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2 tsp salt</div>
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pinch of pepper</div>
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1 large potato, peeled and cut into 1/2" cubes</div>
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1 tsp fresh thyme chopped</div>
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1/4 tsp cayenne pepper</div>
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1/4 C white wine</div>
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1 1/2 C water</div>
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1/2 C cream</div>
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1 C clam juice</div>
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1 bay leaf </div>
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1 Tbls lemon juice</div>
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1/8 C fresh parsley minced</div>
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Sauté onion, garlic, celery, pepper and salt for about 6 minutes. Add the potato and continue sautéing for a few more minutes. Add the wine, thyme, cayenne, bay leaf, and water. Bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Add the salmon, cream, lemon juice and parsley then turn the heat off. Let the soup sit for 5 minutes and the salmon will be cooked beautifully. Taste and add more salt and lemon juice as needed. Remove the bay leaf before serving.</div>
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Super simple and so delicious!</div>
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This post is included in <a href="http://www.simplelivingeating.com/2013/11/crockpot-pork-chops-italian-style.html" target="_blank">Foodie Friday</a> and <a href="http://myculturedpalate.com/blog/2013/11/13/tasty-traditions-53/" target="_blank">Tasty Traditions</a>.</div>
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Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com6tag:blogger.com,1999:blog-5288197399747219685.post-22935310657495688642013-10-23T23:12:00.000-07:002013-10-25T15:04:09.577-07:00Beet Kvass RecipeThis summer and fall I've been growing <a href="http://www.territorialseed.com/product/551">Red Ace</a> and <a href="http://www.territorialseed.com/product/11071">Touchstone Gold</a> beets. I love beets roasted with olive oil, salt, pomegranate molasses and a few herbs from the garden. They are also wonderful for making kvass, a fermented drink that provides many nutrients, probiotics and cleansing properties to keep a body healthy.<br />
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Kvass has an earthy, salty, tangy flavor with a slight hint of sweetness. Then of course, the deep jewel-toned magenta color really appeals to me! Kvass is extremely easy to make and needs just a few ingredients.<br />
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Beet Kvass Recipe<br />
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1 gallon container with loose fitting lid<br />
550 grams/1.5 lbs beets peeled and cut into 1/2" cubes<br />
1 T salt sea salt<br />
1/4 C whey - you can drain the whey off plain yogurt or use a packet of kefir starter culture<br />
6 1/2 C filtered water<br />
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Place all the ingredients into the gallon container and give it a gentle stir. Place the lid on and let it sit at room temperature for a week. Little bubbles will start to form as the fermentation takes place and you might notice a film forming on the surface of the liquid. Use a slotted spoon to gently remove the film. At the end of a 7 days, strain the kvass from the beets and pour into storage containers. Save the beets and 1 cup of kvass to use for one more fermentation cycle.<br />
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I enjoy my kvass chilled and drink a 6oz glass in the morning and a one in the evening. I also mix it with mineral water to give it some bubbles.</div>
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This post is also a part of <a href="http://myculturedpalate.com/blog/2013/10/23/tasty-traditions-50/">Tasty Traditions</a> , <a href="http://realfoodforlessmoney.com/simple-lives-thursday-170/">Simple Lives Thursdays</a> and<a href="http://www.simplelivingeating.com/2013/10/best-baked-goods-happy-birthday-to.html" target="_blank"> Foodie Friday</a>.</div>
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<br />Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com2tag:blogger.com,1999:blog-5288197399747219685.post-24008481353136860912013-05-15T19:35:00.002-07:002013-05-16T10:11:00.538-07:00Copper Foil Slug Barrier<div>
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This time of the year is alway filled with anticipation of the first sightings of seedling emerging from the soil. All the planning, time spent bent over planting all those seeds, and then the waiting, waiting, waiting for littlest signs of germination appear and finally they do. At this point I want to jump up and down and scream Success...Success! Summer harvest here I come.<br />
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But wait, there are still the slug predators to contend with before the fantastic harvest part. Those soft, slim, moisture loving creatures will feast on tender seedlings and can destroy crops of vegetables in a night. I have used Sluggo which seems to work very well but it is spendy and needs to be applied regularly to be effective. This year I'm trying a different approach with the idea that I will have to exert as little energy and expense as possible.<br />
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<tr><td class="tr-caption" style="text-align: center;">An old 5 gallon bucket</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Be careful when cutting the plastic it's a soft material.</td></tr>
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Start with a five gallon bucket and use a hand saw cut it into rings that are about three inches in depth. Remove any burrs left on the edges and then apply a sticky backed copper tape. To keep the tape from sticking to itself or becoming tangled, remove the paper backing just as you place the tape on the ring. I found the copper tape at several of my local hardware stores.<br />
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<tr><td class="tr-caption" style="text-align: center;">The adhesive readily sticks to the plastic.</td></tr>
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Place the rings in the garden and plant your seeds or seedings in the center. So far the slug barrier rings are doing a great job at keeping the veggie eating pests away and are also helpful with keeping the water localized around the plant when watering. Two good things for the price of one!</div>
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This post is shared on <a href="http://gnowfglins.com/2013/05/15/simple-lives-thursday-147/#">Simple Lives Thursday</a>.</div>
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Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com0tag:blogger.com,1999:blog-5288197399747219685.post-13038125854518933402013-04-18T18:46:00.000-07:002013-05-16T10:55:21.121-07:00yogurt with poached rhubarb and almondsYogurt is one of those foods that is satisfying any time of the day. It can be used in many sweet or savory dishes adding a rich tangy creaminess to everything. In my house we make yogurt several times a month and use it in smoothies, eat it with nuts, honey and fruit, and add it to blanched spinach for making borani.<br />
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This yogurt dish was inspired by the spring rhubarb plants in my garden that up until now I've had to leave alone to develop roots properly. Poaching these new spring stalks in a simple syrup with some aromatic orange peel and a vanilla bean makes a wonderful accompanyment when mixed with fresh yogurt. I had wanted to make a rhubarb strawberry pie but we don't have strawberries yet so that will be a story for another time.<br />
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<tr><td class="tr-caption" style="text-align: center;">For crunchiness add toasted nuts and for a little more <br />
flavor add a little of the sweet poaching liquid.</td></tr>
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Yogurt is really very easy to make, so good eat and has the added health benefit of live cultures to help keep you healthy. I like to make yogurt two quarts at a time using a <a href="http://www.amazon.com/gp/product/B000N25AGO/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000N25AGO&linkCode=as2&tag=suitedtothese-20">yogurt maker</a> with a water bath incubator, that way I know the incubating temperature with stay constant no matter how cold the temperature of my kitchen.</div>
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Here is the recipe:</div>
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Slowly bring milk up to 180 degrees Fahrenheit, the slow heating keeps the milk proteins from combining to make the milk grainy.</div>
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Let the milk cool to 120 degrees.</div>
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<tr><td class="tr-caption" style="text-align: center;">Use whole milk for richness</td></tr>
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Add 1 tablespoon of room temperature yogurt culture for each quart of milk and whisk until combined.</div>
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<tr><td class="tr-caption" style="text-align: center;">I use plain Greek Gods Yogurt as a culture.</td></tr>
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Pour 115 degree water in the incubator and place the milk container in the water.<br />
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<tr><td class="tr-caption" style="text-align: center;">The milk container sits in a water bath.</td></tr>
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Cover and keep warm for about five hours or until set.</div>
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<tr><td class="tr-caption" style="text-align: center;">Plug this unit in to keep the water warm to promote milk fermentation.</td></tr>
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Then you get yogurt!<br />
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I like to hang the yogurt to let the whey drain out to get a thicker consistency. Then place the yogurt in a bowl and whisk until smooth. If you want, use the whey to braise or lacto-ferment vegetables and fruits or as a liquid substitute in baking. </div>
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Poached rhubarb recipe:<br />
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2 C rhubarb 1/2" pieces</div>
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1/2 vanilla bean and seeds</div>
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Place sugar, water orange peel and vanilla bean pod and seeds in a sauce pan. Bring to a boil then add rhubarb. Turn heat off and let the mixture sit for an hour and a half. Strain the rhubarb and keep in a covered container until read to use. Save the liquid for more poaching or drizzles a little on top of your yogurt.</div>
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This post is shared on <a href="http://www.myhumblekitchen.com/2013/04/simple-lives-thursday-143/#more-4903">Simple Lives Thursday</a>, <a href="http://myculturedpalate.com/blog/2013/04/17/tasty-traditions-23/#more-9899">Tasty Traditions</a>, and <a href="http://www.gastronomicalsovereignty.com/2013/04/the-wednesday-fresh-foods-link-up-week_16.html">Fresh Food Wednesday</a>.</div>
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Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com1tag:blogger.com,1999:blog-5288197399747219685.post-27288918683042477122013-04-04T20:38:00.003-07:002013-05-26T19:48:56.553-07:00asparagus prosciutto egg and home made noodle sheets<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br />
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Spring is here and so many good things are starting to happen in the garden. One of the first vegetables to popup out of hibernation is the asparagus and the hens are in full swing laying eggs. With these welcome taste of spring I was inspired to make this dish of asparagus with prosciutto, poached egg and home made noodle sheets.<br />
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This is really a simple combination of ingredients. The noodle sheets are made from a simple pasta dough and instead of cutting the dough into slender noodles, I cut them into small rectangles. Blanch the asparagus in a little salt water, poach an egg, add a little thinly sliced prosciutto and finish it off with olive oil, salt and pepper. Once you break open the egg, the yolk will add rich creaminess to these wonderful spring time flavors<br />
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For the pasta:</div>
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210g semolina flour</div>
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3 lg egg yolk room temp</div>
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1 lg egg room temp</div>
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1 tsp olive oli</div>
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11/2 Tbls water</div>
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Mix all ingredients and blend in a mixer with a paddle attachment for five minutes. Gather the dough together in a ball, cover with plastic wrap and let it rest for 30 minutes at room temperature. Roll the dough through a pasta machine or hand roll. Cut into 3 inch by 5 inch sheets. Cook for 4 to 5 minutes until tender.</div>
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For the asparagus:</div>
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Bring a pan of salted water to a boil and blanch asparagus until just tender. Remove from water and cool. </div>
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For the poached egg:</div>
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Bring a pan of water to a boil, turn heat off and gently drop an egg in the water. Cover and let cook for about 3 minutes. Remove egg with slotted spoon.</div>
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For the prosciutto:</div>
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A couple of slices of a delicious prosciutto</div>
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Assemble everything on a plate or in a bowl and enjoy!</div>
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This post is included in <a href="http://www.sustainableeats.com/2013/04/04/simple-lives-thursday-141/">Simple Lives Thursday</a>, <a href="http://myculturedpalate.com/blog/2013/04/03/tasty-traditions-21/">Tasty Traditions</a> and <a href="http://www.gastronomicalsovereignty.com/2013/04/the-wednesday-fresh-foods-link-up-week.html">Wednesday Fresh Foods Link Up</a>.</div>
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<br />Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com8tag:blogger.com,1999:blog-5288197399747219685.post-38756818183879619192013-03-21T12:32:00.003-07:002013-07-26T20:40:51.629-07:00The Intelligent Gardner....Test Results and Amending<br />
I first talked about the <a href="http://www.amazon.com/gp/product/0865717184/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0865717184&linkCode=as2&tag=suitedtothese-20">Intelligent Gardner</a> <i><a href="http://www.suitedtotheseasons.com/2013/02/the-intelligent-gardenerit-makes-sense.html">here</a> </i>and had sent my soil samples off to Logan Labs for the analysis. Several day later, I received an email with an easy to read report of what each of my planting areas needed. The theory is that with the proper balance of minerals and salts you can create and environment that encourages soil symbiosis for everything from micro organisms to worms and insects that help grow nutrient dense food. Combine this with increasing disease resistance and you have a winning combo!<br />
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<tr><td class="tr-caption" style="text-align: center;">Soil Report From Logan Labs</td></tr>
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The report contains values of anions, cations, and trace elements. There are some calculations that need to be done to figure out the amendment prescriptions and those can either be done by hand or you buy the <a href="http://growabundant.com/products-page/">Soil Amendment Calculator</a> for $10 that does all the number crunching in a matter of minutes. The easy to use calculator gave me the amendment recipes that look like this.<br />
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I gathered all the elements and compounds I needed for amending and mixed a prescription for my ten growing areas on the property.<br />
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I put all the results in a spreadsheet and then bought the ingredients by the pound. Since this is the first year of this remineralization process I am excited to see if all the fruits and vegetables taste better, grow more vigorously and are more resistant to diesese.<br />
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This post is also part of <a href="http://www.sustainableeats.com/2013/03/21/simple-lives-thursday-139/">Simple Lives Thursday</a>.<br />
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Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com1tag:blogger.com,1999:blog-5288197399747219685.post-9086356982437704452013-03-07T08:31:00.001-08:002013-04-04T20:39:40.146-07:00Companion Planting an Update to Plays Well With Others<br />
Companion planting is a good way to cultivate plants that compliment each other. Planting in this method helps enrich the soil, sustain beneficial insects that help pollination or reduce harmful pests, and it helps plants grow and produce to their full potential. I've updated my Plays Well With Others companion plants spread sheet which was originally posted <a href="http://www.suitedtotheseasons.com/2010/03/plays-well-with-others.html">here</a>. I hope you find it helpful as you plan your gardens for this season!<br />
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<a href="http://1.bp.blogspot.com/-9TgGyTdNLeI/UTf-0V37RcI/AAAAAAAABbY/_oet79IsFVM/s1600/Screen+Shot+2013-03-06+at+6.42.42+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="310" src="http://1.bp.blogspot.com/-9TgGyTdNLeI/UTf-0V37RcI/AAAAAAAABbY/_oet79IsFVM/s400/Screen+Shot+2013-03-06+at+6.42.42+PM.png" title="companion planting chart" width="400" /></a></div>
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This post is also a part of <a href="http://gnowfglins.com/2013/03/06/simple-lives-thursday-137/#">Simple Lives Thursday</a>.</div>
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<br />Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com0tag:blogger.com,1999:blog-5288197399747219685.post-12941322567610348412013-03-05T21:13:00.002-08:002013-07-26T20:41:16.941-07:00A Wonderful Cookbook...ebook Style<br />
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I am a cookbook collector, it brings me joy to read stories about an author's history, and what ingredients inspire them to cook, gives me inspiration to cook. Great pictures on culinary techniques are so helpful when I'm prepping a new recipe and they make me feel more confident learning a new method. Amazon.com has a really wonderful Kindle cookbook and I thought I must share it with you. The book is<b> <a href="http://www.amazon.com/gp/product/B0064BXCEK/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0064BXCEK&linkCode=as2&tag=suitedtothese-20">Ruhlman's Twenty</a></b> by Michael Ruhlman. In this book he covers twenty fundamental techniques, the nuances of how they work and then he follows up with recipes that allow you to use your new knowledge in the kitchen. A gifted translator of cooking and the science of cooking <a href="http://www.amazon.com/gp/product/B0064BXCEK/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0064BXCEK&linkCode=as2&tag=suitedtothese-20"><b>Ruhlman's Twenty</b></a> is a must have for the novice and seasoned cook.<br />
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While most of my cookbooks are hardcopy and I do have this one in hardcover, I just couldn't resist having it in an ebook format so I can read it just about anywhere.</div>
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I'm also reading:</div>
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<a href="http://www.amazon.com/gp/product/B009XNXSJA/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B009XNXSJA&linkCode=as2&tag=suitedtothese-20">Jacques Pepin New Complete Techniques</a></div>
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<a href="http://www.amazon.com/gp/product/B00DE0WMYK/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00DE0WMYK&linkCode=as2&tag=suitedtothese-20">Jeni's Splendid Ice Creams at Home</a></div>
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<br />Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com0tag:blogger.com,1999:blog-5288197399747219685.post-70668363050265433952013-02-28T11:17:00.002-08:002013-07-26T20:41:45.581-07:00The Intelligent Gardener...it makes sense<br />
This spring I've decided to get the soil in the garden boxes and the other food growing areas in the yard analyzed for soil health. I want to make sure all the elements needed for growing delicious nutrient abundant food are available to all my veggie and fruit producing plants. More nutrients and more flavor, who can argue with that?<br />
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I live in the Pacific Northwest which has a wonderful maritime climate where some vegetables can grow year round. My best books with information on growing food in this climate are <a href="http://www.amazon.com/dp/1570615349/ref=as_li_qf_sp_asin_til?tag=suitedtothese-20&camp=0&creative=0&linkCode=as1&creativeASIN=1570615349&adid=0HWGHAWJPJRRP2AQC9E6" target="_blank">Growing Vegetables West of the Cascades</a> and <a href="http://www.amazon.com/dp/086571553X/ref=as_li_tf_til?tag=suitedtothese-20&camp=0&creative=0&linkCode=as1&creativeASIN=086571553X&adid=01508DWDS4CB7GC9T0W1" target="_blank">Gardening When It Counts</a> by Steve Solomon. His focus is on taming and enhancing our acid prone soils to create optimum growing environments for the produce we enjoy all year long. He has "serious food gardening experience" and he continues to evolve in his knowledge of gardening in the Pacific Northwest.<br />
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<a href="http://1.bp.blogspot.com/-rTq0IYBrLlw/US-rbDnPyXI/AAAAAAAABak/T8254q3cQVE/s1600/Screen+Shot+2013-01-11+at+12.10.08+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-rTq0IYBrLlw/US-rbDnPyXI/AAAAAAAABak/T8254q3cQVE/s320/Screen+Shot+2013-01-11+at+12.10.08+AM.png" width="211" /></a></div>
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His new book<a href="http://www.amazon.com/gp/product/0865717184/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0865717184&linkCode=as2&tag=suitedtothese-20"> The Intelligent Gardner: Growing Nutrient-Dense Food</a> takes soil evaluating for growing nutrient dense food to the next level. Increasing the level of nutrients in the garden not only keeps your vegetable plants growing strong but also makes them tastier with more health benefit. In a veggie garden what more could you ask for? This book goes beyond focusing on N(nitrogen), P(phosphorus), K(potassium) and pH to remineralizing the soil to increase the building blocks we nurture our plants with and making the garden a balanced system that needs less annual additions of everything. I've collect soil samples, sent them off to the lab and am excited to see the results and get my soil on the path to producing nutrient dense food. I love that Steve really connects the soil health to our health.<br />
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This post is part of <a href="http://www.sustainableeats.com/2013/02/28/simple-lives-thursday-136/">Simple Lives Thursday</a>.<br />
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<br />Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com0tag:blogger.com,1999:blog-5288197399747219685.post-73121540659128301962012-11-24T22:17:00.000-08:002013-05-15T22:57:52.125-07:00Urban BobcatWe are well into the fall season here in the Puget Sound area. The fruit trees are mostly bare, the last of the lettuces are trying not to freeze and the wild predators are getting hungry as the rabbit population dwindles. The neighborhood bobcat has been cruising through the yard for a couple of years now and has never bothered anything in the yard, but this year is different.<br />
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This year the not so little feline has decided to jump the 5' fence that has up until now kept our hens quite safe. We caught her in there recently and chased her out, but before we could secure the girls in a covered space we lost a couple to the circle of life. Needless to say, our fifteen chickens are feeling a bit confined in their temporary 48 square feet of safety, they've had about 2,500 sq. ft. for exercising and foraging. We'll fix that in the near future.<br />
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<br />Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com0tag:blogger.com,1999:blog-5288197399747219685.post-85550495385598079792012-11-14T18:48:00.003-08:002012-11-30T22:14:16.757-08:00Tartine Basic Country Bread<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br />
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I love a freshly baked loaf of bread, especially when it is smothered with butter and jam. I recently discovered that bread making is an artful process, not as intimidating as I thought, and with the help of a few wonderful cookbooks I finally took the plunge to learn this functional art. My favorite bread books are <a href="http://www.amazon.com/dp/0811870413/ref=as_li_tf_til?tag=suitedtothese-20&camp=0&creative=0&linkCode=as1&creativeASIN=0811870413&adid=1NXXDMBX48C9VH5CE1M3">Tartine Bread</a>, <a href="http://www.amazon.com/gp/product/160774273X/ref=as_li_tf_tl?ie=UTF8&camp=211189&creative=373489&creativeASIN=160774273X&link_code=as3&tag=suitedtothese-20">Flour Water Salt Yeast</a>, and <a href="http://www.amazon.com/dp/1580082688/ref=as_li_tf_til?tag=suitedtothese-20&camp=0&creative=0&linkCode=as1&creativeASIN=1580082688&adid=0XZA2HFBFNRH30YR7XWE">The Bread Bakers Apprentice</a> . I chose start with the Basic Country Bread recipe from <a href="http://www.amazon.com/dp/0811870413/ref=as_li_tf_til?tag=suitedtothese-20&camp=0&creative=0&linkCode=as1&creativeASIN=0811870413&adid=06NT3WEWS8Y8FETRHQCR" target="_blank">Tartine Bread</a> because I found that I could wrap my brain around it the best. Using the simple ingredients of yeast, flour, water and a little salt makes a loaf of bread that can be enjoyed at any meal.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-nydUvksmv4I/UKRX1bIbBsI/AAAAAAAABVI/nRFH9Q_rDEo/s1600/Bread+Slices+Plate.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="245" src="http://4.bp.blogspot.com/-nydUvksmv4I/UKRX1bIbBsI/AAAAAAAABVI/nRFH9Q_rDEo/s400/Bread+Slices+Plate.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh bread with peach ginger compote</td></tr>
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During almost the who process of making bread, one is dealing with a living organisms in the dough that have to be nurtured and understood the whole time. I think the most important part of the bread making process is making sure you have a thriving starter. The starter is the living yeast and bacteria that make the bread rise and produce a full flavor.<br />
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Your starter should be full of bubbles! All these bubbles say that fermentation is happening between all the little organisms living in the starter and the leaven.<br />
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<a href="http://4.bp.blogspot.com/-dcny2fikK_k/UKRYc3Tp_tI/AAAAAAAABVQ/yLaryfOu0R8/s1600/floating+leven.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-dcny2fikK_k/UKRYc3Tp_tI/AAAAAAAABVQ/yLaryfOu0R8/s400/floating+leven.jpg" width="400" /></a></div>
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And the leaven will float in water.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-j5ipgV5YzZE/UKRZl3afRHI/AAAAAAAABVY/OaGVwh7RVp8/s1600/end+of+first+rise+bubbles.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="352" src="http://4.bp.blogspot.com/-j5ipgV5YzZE/UKRZl3afRHI/AAAAAAAABVY/OaGVwh7RVp8/s400/end+of+first+rise+bubbles.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grow baby grow!</td></tr>
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Mix the flour, water, leaven and salt and nurture the dough through the first rise or bulk fermentation where the dough will increase in size about 20%. This dough never has to be kneaded, just "turned" in the container at half hour intervals. This step takes about 4 hours.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ktgUyDEblnE/UKRcEO-XpLI/AAAAAAAABVg/_TQQkGyIyzQ/s1600/after+first+rise.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-ktgUyDEblnE/UKRcEO-XpLI/AAAAAAAABVg/_TQQkGyIyzQ/s400/after+first+rise.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough will be sticky and loose.</td></tr>
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Pour the dough on to a smooth surface, divide it in half and shape into discs. This begins to build tension on the outside surface of the dough, then give the dough a little bench rest.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YfZ2jaIbBBU/UKRcYXUaNaI/AAAAAAAABVo/GQVlRGczoVk/s1600/first+shaping.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-YfZ2jaIbBBU/UKRcYXUaNaI/AAAAAAAABVo/GQVlRGczoVk/s400/first+shaping.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tightening the surface</td></tr>
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The dough is now ready to be shaped in the final loaf.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-f-BpYjMFywM/UKReCclV2uI/AAAAAAAABVw/QFBS40da6zM/s1600/second+shaping.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/-f-BpYjMFywM/UKReCclV2uI/AAAAAAAABVw/QFBS40da6zM/s400/second+shaping.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tightening some more</td></tr>
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In the final shaping, the dough is folded over itself in each direction which tightens the tension of the loaf even more.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-6eMe1_PCraw/UKRtUKT9dCI/AAAAAAAABXI/cCFhek7QdCE/s1600/basket+parts.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-6eMe1_PCraw/UKRtUKT9dCI/AAAAAAAABXI/cCFhek7QdCE/s400/basket+parts.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baskets with washable cotton covers</td></tr>
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For the final rise, I placed the dough in these bread baskets I purchased from the <a href="http://www.sfbi.com/">San Francisco Baking Institute</a>.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2-Gn1kQBadw/UKReuiyxAxI/AAAAAAAABV4/dpJ1Un_gb58/s1600/bread+basket.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-2-Gn1kQBadw/UKReuiyxAxI/AAAAAAAABV4/dpJ1Un_gb58/s400/bread+basket.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An overnight rest in a basket</td></tr>
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There are a couple of ways to do the final rise, the quicker way is 3 to 4 more hours of resting at room temperature or the delayed method where the bread in put in to the refrigerator overnight. I do the delayed rise because I think it gives the dough a little more time to develop a deeper flavor.<br />
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The next morning....<br />
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When baking my dough I use a couple of different dutch ovens. The idea with using a dutch oven is to keep the stream from baking the dough surrounding the bread which allows the loaves to expanding without forming a hard crust. The ovens I use are a 5 quart Le Creuset and a 10" Lodge Combo Cooker.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GeOZ9sj34nM/UKRjRUSdhVI/AAAAAAAABWM/pDM68EYf-Rg/s1600/prebake+combo.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="238" src="http://3.bp.blogspot.com/-GeOZ9sj34nM/UKRjRUSdhVI/AAAAAAAABWM/pDM68EYf-Rg/s400/prebake+combo.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Be careful...these pans will be super hot!</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-T5y0NYryAuQ/UKRjgMF5XAI/AAAAAAAABWU/-IWgzvTUaPk/s1600/prebake+le+creuset.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-T5y0NYryAuQ/UKRjgMF5XAI/AAAAAAAABWU/-IWgzvTUaPk/s400/prebake+le+creuset.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This pan is so hot the orange color turns red.</td></tr>
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Score the top of each loaf which lets the dough expand so you don't winding up with a flat dense loaf that didn't rise to its full potential.<br />
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Place the covers on the ovens and begin baking.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-E6HToeVV1vQ/UKRkb_vQMbI/AAAAAAAABWc/Kk7mxroxKi8/s1600/bread+combo.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-E6HToeVV1vQ/UKRkb_vQMbI/AAAAAAAABWc/Kk7mxroxKi8/s400/bread+combo.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notice that the dough does most of the rising through the score.</td></tr>
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After 20 minutes<br />
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<a href="http://2.bp.blogspot.com/-xpvTdW0kuj0/UKRkqvPWfPI/AAAAAAAABWk/B-dG84pTvy8/s1600/Le+Crueset.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-xpvTdW0kuj0/UKRkqvPWfPI/AAAAAAAABWk/B-dG84pTvy8/s400/Le+Crueset.jpg" width="400" /></a></div>
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Bake another 20-25 minutes with the covers off.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1N-w_KHiVYw/UKRk80tlflI/AAAAAAAABWs/m6yg7DuAMxE/s1600/bread+in+oven.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-1N-w_KHiVYw/UKRk80tlflI/AAAAAAAABWs/m6yg7DuAMxE/s400/bread+in+oven.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little extra crisping</td></tr>
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Then I continue to bake the loaves on just on the racks for another 5-10 minutes to add color and crunch to the crust.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-lOOIG1-UrGA/UKRlkIta7zI/AAAAAAAABW0/q70cizF6Ms4/s1600/finished+bread.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-lOOIG1-UrGA/UKRlkIta7zI/AAAAAAAABW0/q70cizF6Ms4/s400/finished+bread.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">color and texture</td></tr>
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Beautiful crumb, crust and flavor. Check out the <a href="http://www.amazon.com/dp/0811870413/ref=as_li_tf_til?tag=suitedtothese-20&camp=0&creative=0&linkCode=as1&creativeASIN=0811870413&adid=06NT3WEWS8Y8FETRHQCR" target="_blank">Tartine Bread</a> book or any good bread book for recipes and detailed instructions on the practical art of bread making. It took me several rounds of practicing before I finally was able to really bake a wonderful loaf. Each time I tried, I learn something about nurturing the living dough and kept adding the knowledge to the next attempt. I enjoy putting my hands in the dough and feeling how it changes through all the hours of rising and of course the anticipation of breaking off a chunk and slathering butter and fruity jam on it.<br />
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<a href="http://www.sustainableeats.com/2012/11/28/simple-lives-123/" target="_blank">This post is also a part of Simple Lives #123 hosted by Sustainable Eats</a><br />
<br />Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com2tag:blogger.com,1999:blog-5288197399747219685.post-23744900690880555382012-07-10T22:19:00.001-07:002012-07-10T23:46:27.770-07:00Flowers This Week<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.suitedtotheseasons.com%2F2012%2F07%2Fflowers-this-week.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-lz_j83UJ2js%2FT_0I92JGw8I%2FAAAAAAAABBY%2FfCOaFTzkCHA%2Fs400%2FIMG_0085.jpg&description=Flowers%20from%20the%20garden" class="pin-it-button" count-layout="vertical"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br />
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Gathering flowers from my yard to put into pretty vases is one of the things that brings a lot of joy to my life. I'm trying to blend unexpected flowers together and sometimes I get a nice surprise.<br />
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The colors, the textures and fragrance of flowers touch my senses and really make me feel happy and content. If only all of life were so easy.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-lz_j83UJ2js/T_0I92JGw8I/AAAAAAAABBY/fCOaFTzkCHA/s1600/IMG_0085.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-lz_j83UJ2js/T_0I92JGw8I/AAAAAAAABBY/fCOaFTzkCHA/s400/IMG_0085.jpg" width="330" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">two types of lavender and a succulent</td></tr>
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What flowers are blooming in your yard? What flowers do you like to put together in an arrangement?<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script></div>
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</div>Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com0tag:blogger.com,1999:blog-5288197399747219685.post-7624760829317809342012-06-30T21:53:00.004-07:002013-04-26T09:11:22.650-07:00Eat Your Herbs<a class="pin-it-button" count-layout="vertical" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.suitedtotheseasons.com%2F2012%2F06%2Feat-your-herbs.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-DfedzcRrazk%2FT-_UFwS4a_I%2FAAAAAAAABBM%2Fp7jgAOh9lGE%2Fs400%2FIMG_0015.jpg&description=Garden%20Herbs"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>
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I love herbs. Every garden needs herbs and having these fresh flavors for cooking can't be matched by the store bought dried version. The scent of freshly cut herbs inspires me to get in the kitchen and cook. In the morning I put them in scrambled eggs, for lunch in a chicken salad or ham sandwich, and for dinner a fragrant rub on a roast. For the most part they are easy to grow and for me, there are a minimum eight perinneals that are super versatile for cooking and easily grow.<br />
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My favorites are: thyme, parsley, oregano, sage, tarragon, mint, bay and rosemary.</div>
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All of these plants can be put in the ground or a pot, will grow abundantly spring thru the first frost and can be harvested in small amounts during the winter. Mulch during the cold season and enjoy your herbs for years to come.</div>
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<tr><td class="tr-caption" style="text-align: center;">Delicious herbs from my garden.</td></tr>
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The edible flowers that bloom in the spring and summer are lovely additions to salads, soups, main dishes and desserts! Not to mention a beautiful bouquet for a window. </div>
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Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com0tag:blogger.com,1999:blog-5288197399747219685.post-50681733240117916332012-05-24T15:18:00.000-07:002012-07-10T23:00:37.927-07:00A Day on the FarmThis week I spent a day working on an organic farm on Vashon Island. What an eye opening experience to see and feel what happens on many small farms that produce organic food with a local connection. The work is hamstring pulling, quadricep burning, back fatiguing work. I know this because I spent a greater part of the day pulling weeds from small seedlings in the carrot and beet patches. Today, three days later, my muscles are still screaming every time I have to squat down.<br />
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<tr><td class="tr-caption" style="text-align: center;">before</td></tr>
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It's amazing to me that hidden in the jungle of non-edible leafy greens grows small little carrots.<br />
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<tr><td class="tr-caption" style="text-align: center;">after</td></tr>
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I also harvested these colorful radishes for the CSA boxes. I pulled them from the soil one by one, then gently sprayed them with water and then floated them in a cool water bath. They were then neatly bundled for the veggie boxes.<br />
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<a href="http://3.bp.blogspot.com/-pxk4UwaAStY/T76rTKEtDoI/AAAAAAAABA8/2qR1KbHf0i4/s1600/IMG_1719.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-pxk4UwaAStY/T76rTKEtDoI/AAAAAAAABA8/2qR1KbHf0i4/s400/IMG_1719.jpg" width="400" /></a></div>
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A lot of work goes into getting CSA boxes together, so when you pay for that weekly box of deliciousness and cringe a little bit at the price, remember that getting organic food to your table requires lots of physical work, growing time and thoughfulness.Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com0tag:blogger.com,1999:blog-5288197399747219685.post-77430412085049955522012-05-07T22:18:00.001-07:002012-07-10T23:00:55.726-07:00April UFH ChallengesApril was a busy month with working, planting and building. My produce from the garden is in a quiet lull while the early veggies are maturing and the fruit trees are flowering in rapid succession.<br />
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I've been able to harvest a bit of asparagus from my two year old bed. I must say there is no asparagus that tastes better than when it comes from your garden, all that crisp, sweet, tender goodness. Sautéed, blanched, raw, put in spring rolls, the options are endless. So happy to have a little veg from the garden.<br />
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I did get a couple of <a href="http://www.sustainableeats.com/2012/04/30/april-ufh-gardening-challenge-roundup-show-us-your-stuff/">Urban Farm Handbook</a> Challenges completed last month. The first was getting a couple of trellises set up. I usually use a netting that can be found in the local hardware stores but the netting is hard to pull old vine off of and will only last a couple of seasons. This time around I used some old metal fence posts and some 2" x 4" wire mesh instead. The mesh was easily secured by bending the ends around the posts and then where needed I using a couple of nylon ties.<br />
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<tr><td class="tr-caption" style="text-align: center;">Easy to install and made from simple materials</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The snap peas seem to be loving the trellis!</td></tr>
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The next challenge from Erica over at <a href="http://www.blogger.com/"><span id="goog_1754926139"></span>Northwest Edible Life<span id="goog_1754926140"></span></a> was to plants seeds that you have never grown before. I chose bunching onions, celery, shelling peas, and purple and yukon gold potatoes. I am having success with everything but the shelling peas which were potentially eaten by birds or rotted during the heavy rains. Needless to say, the peas have been replanted.<br />
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<tr><td class="tr-caption" style="text-align: center;">bunching onions</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">purple potato</td></tr>
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I also acquired additional soil from an area where we are expanding our shop. I am excited about using the soil to building more garden boxes and I even have a rock sifter to get the hurkin rocks out.<br />
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<a href="http://1.bp.blogspot.com/-1KUZAlzHzWc/T6irZ-7pwVI/AAAAAAAABAc/Q-fvfKhusZg/s1600/IMG_5473.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-1KUZAlzHzWc/T6irZ-7pwVI/AAAAAAAABAc/Q-fvfKhusZg/s400/IMG_5473.jpg" width="341" /></a></div>
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This post is part of the <a href="http://www.sustainableeats.com/2012/04/30/april-ufh-gardening-challenge-roundup-show-us-your-stuff/">Urban Farm Handbook Challenge</a>.<br />
<br />Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com0tag:blogger.com,1999:blog-5288197399747219685.post-52317254163270763382012-04-23T18:31:00.000-07:002012-07-10T23:01:12.157-07:00Sunny in Ballard<br />
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Last year we brought a couple of our favorite coffee cups from a potter at the Ballard Farmers Market. This last week both of them broke. The upside was we got to journey from far east Redmond to the super fun Ballard neighborhood.<br />
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We started at Cafe Besalu eating freshly baked pastry and lattes, then continued on to the farmers market where coffee cups were replaced, new plates were acquired, fresh veggies were put in the grocery bag and inspiration was found in Manila clams. It couldn't have been a better spring morning. <br />
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There were some awesome patterns found this morning too.<br />
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<tr><td class="tr-caption" style="text-align: center;">latte art</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">sidewalk patterning</td></tr>
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The colors of the spring bouquets were really amazing and for $5.00 who could resist.<br />
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<tr><td class="tr-caption" style="text-align: center;"> amazing daffodils </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">spring bouquet </td></tr>
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The spring vegetables had a great showing.<br />
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<tr><td class="tr-caption" style="text-align: center;">tender fiddlehead ferns</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">fresh spring veggies</td></tr>
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My favorite image from today is this father peddling a bicycle that provides the power to blend his smoothie while his little daughter looks on.<br />
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<a href="http://1.bp.blogspot.com/-9srE3uC-SNQ/T5T2_gDaFbI/AAAAAAAAA_o/jsYAsogoq3E/s1600/smoothiemaking.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="362" src="http://1.bp.blogspot.com/-9srE3uC-SNQ/T5T2_gDaFbI/AAAAAAAAA_o/jsYAsogoq3E/s400/smoothiemaking.jpg" width="400" /></a></div>
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There is something about this neighborhood that really feels like community. People are interacting with each other, there are many independent stores and restaurants, and dogs everywhere. If we ever moved to the city, this would be one of the places I would seriously consider.Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com0tag:blogger.com,1999:blog-5288197399747219685.post-86847987967564801152012-04-10T22:06:00.000-07:002013-05-21T21:04:14.213-07:00Photography Lesson<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br />
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A couple of weekends ago, I flew to California and took a super fun workshop from Todd and Diane of<a href="http://whiteonricecouple.com/"> White on Rice Couple</a>. This completely hands-on class was so engaging and such a great learning experience that I must say if you ever get a chance to take this workshop, just do it! Here are a few pictures from my weekend.<br />
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I'm looking forward to using my newly developed photography skills and sharing the pictures and stories with you.<br />
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<a href="http://www.amazon.com/gp/product/B0087HTK9U/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0087HTK9U&linkCode=as2&tag=suitedtothese-20">Adobe CS6 Photoshop</a><br />
<br />Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com2tag:blogger.com,1999:blog-5288197399747219685.post-3531589354560083462012-03-20T21:46:00.000-07:002012-03-22T19:09:13.842-07:00The Warm on My FeetI ran outside yesterday to chase the deer from the yard and realized as my bare feet stepped onto the wet grass that there was a soft and warm sensation where the cold use to be. I had to stop and enjoy the moment. Feeling the warmth from the bottom of my feet wrapping around to the top was wonderful so I did a little squeal of delight. I knew then that the ground in the gardens was warming and ran to see what was emerging from the winter soil.<br />
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So happy for the warmth on my feet.</div>
</div>Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com2tag:blogger.com,1999:blog-5288197399747219685.post-65898209880841209322012-03-11T23:17:00.000-07:002012-03-22T23:41:21.653-07:00Cranberry Meyer Lemon Scones<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br />
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I love scones and I also love anything with cranberries and citrus. Here is a modified scone recipe from <a href="http://www.amazon.com/gp/product/081186944X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=suitedtothese-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=081186944X">Flour: Spectacular Recipes from Boston's Flour bakery</a> cookbook. These scones have lots of cranberries in every bite, and the fresh citrus flavor and aroma from the Meyer Lemons adds a nice zippy twist. Top them with the sweet and tangy glaze for the perfect treat with a cup of coffee or tea.<br />
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<b>Scone Mix</b><br />
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Slowly pour the egg, cream fraiche and buttermilk mixture into the flour and mix on low speed until the dough just comes together. There will be dry ingredients on the bottom of the bowl and which can be incorporated by gently turning the dough over by hand and lightly kneading it in the bowl.<br />
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Place the dough on a piece of parchment paper and press the dough out into an eight to nine inch disc. Cut the disc into 8 pieces and move them apart. Place the parchment paper with scones onto a baking sheet and bake for about 20 minutes or until lightly golden brown. When done, cool and brush with lemon glaze. Please enjoy!Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com0tag:blogger.com,1999:blog-5288197399747219685.post-9676554049247168822012-03-08T10:39:00.000-08:002012-03-08T10:39:44.933-08:00Love the Meyer LemonsI've been longing for a Meyer Lemon tree for a couple of years now, just to have all that lemony goodness around for cooking would be wonderful. The flavor is a combination of lemon touched lightly with tangerine which adds a bit sweetness. To my surprise, the local Home Depot recently had four Meyer Lemon trees in the garden department for such a reasonable price that I bought two! They were loaded with lemons and flower buds. The added bonus is that when the flowers bloom there is a light floral scent that fills the kitchen where they currently live. I'll move them outside when the danger of frost has past.<br />
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The citrus trees like an acidic soil which must be kept moist but not too wet and to help the plants maintain moisture while indoors the leaves should be misted everyday if possible. I'll be pollinating the flowers using a Q-tip to help increase the chances of continued fruit production. With this cache lemon deliciousness, I'm developing a Meyer Lemon scone recipe that I'm excited about and will share it with you soon!<br />
<br />Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com2tag:blogger.com,1999:blog-5288197399747219685.post-2305720622807058202012-02-07T09:15:00.000-08:002012-02-07T09:19:29.784-08:00Picking Up the PaceIt's February already and the weather is going to be fairly warm for the next couple of weeks so I'm starting to get the garden boxes ready for planting. When the sun is out, it makes me excited to stick my hands in the soil and start planting seeds. So....<br />
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I cleaned out the remaining storage onions and Purple Haze and White Satin carrots in this box.<br />
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Will need to rebuild this one... This is the first box we built when we moved here. It has served us well for seven years and needs some new boards. When we originally put this raised box together, we paid top dollar for the lumber, sighted the edges of each board to make sure they were perfectly straight and constructed a beautifully square box. This time around, I'm using culled lumber I found at the local hardware store and paid $2.00 per 2" x 10" x 12' piece. Yes there are a few bends and chips in the boards, but hey, when you add soil, water, potential trees falling on it, and then the husband hitting it with the tractor....cheap lumber is a "good thing".<br />
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My feral swarm of honey bees didn't survive the winter and I'm sad about that. I'll start fresh this spring and with a little help from the local beekeeping groups, I hope to have a thriving bee colony that will pollinate my garden and produce some delicious honey this year.<br />
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<br />Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com4tag:blogger.com,1999:blog-5288197399747219685.post-66129831511033386162012-02-05T21:16:00.000-08:002012-03-22T23:42:18.160-07:00Urban Farm Handbook and Challenge<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br />
I just finished scouring my new copy of <a href="http://www.amazon.com/gp/product/1594856370/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=suitedtothese-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1594856370">Urban Farm Handbook</a> by Annette Cottrell over at <a href="http://www.sustainableeats.com/">Sustainable Eats</a> and Joshua McNicoles a seasoned gardener and journalist. They have a written a book that is extremely engaging and makes me want to organize myself to be the best I can be at raising my own foods and supporting agriculture where everyone wins. The information in their book is easy to read and in no way intimidating. After finishing each chapter, I say to myself "I get it!" and you will too. They have also included many seasonal recipes, producer profiles, and some awesome reference lists.<br />
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The best part is that Annette has set up the<a href="http://www.sustainableeats.com/2012/02/05/will-you-take-the-2012-urban-farm-handbook-challenge/"> Urban Farm Handbook Challenge</a> that starts now and runs for 12 months. Each month there is a different challenge activity that is suited to the season (yes! pun intended). Get the <a href="http://www.blogger.com/"><span id="goog_1949327145"></span>book<span id="goog_1949327146"></span></a> or join the challenge or do both!Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com1tag:blogger.com,1999:blog-5288197399747219685.post-57446068486336630812012-01-31T20:53:00.000-08:002012-02-01T23:46:10.325-08:00Montiellet FromagerieIn November I was lucky enough to help cook a fantastic dinner for the <a href="http://www.dunhamcellars.com/">Dunham Cellars</a> fall wine release dinner. If you are looking for fine tasting Washington wines for any occasion Dunham Cellars is an excellent choice.<br />
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If the excitement of the dinner wasn't enough, the next day we spent time with Joan and Pierre-Louis Monteillet of <a href="http://www.monteilletcheese.com/">Monteillet Fromagerie</a>. The <a href="http://www.monteilletcheese.com/">Monteillet Fromagerie</a> produces wonderful artisan cheeses made from the milk of the goats and sheep they raise on their 32 acres. We got a tour of the cheese making kitchen and the farm and then Joan treated us to some of their delicious cheeses which were complimented with fall fruit and wine of course!<br />
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The icing on the weekend cake was spending the whole afternoon cooking, eating, sipping wine and getting to know each other. That afternoons activities are what great company and local food is all about.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-VGX4AOmazsk/TyjBnVQRQ0I/AAAAAAAAA7s/1CS7HLl1EAU/s1600/Lamb.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-VGX4AOmazsk/TyjBnVQRQ0I/AAAAAAAAA7s/1CS7HLl1EAU/s400/Lamb.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh lamb chops!</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-oOMPYX7rpVk/TyjB7DbtqAI/AAAAAAAAA70/oK4gwv1I8tc/s1600/mussels.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-oOMPYX7rpVk/TyjB7DbtqAI/AAAAAAAAA70/oK4gwv1I8tc/s400/mussels.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mussels from the Washington coast</td></tr>
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<a href="http://4.bp.blogspot.com/-ePa4q2-ghlM/TyjCgOxx6DI/AAAAAAAAA78/EwKM_WxNSbM/s1600/Joan+and+Peirre+Louis.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-ePa4q2-ghlM/TyjCgOxx6DI/AAAAAAAAA78/EwKM_WxNSbM/s400/Joan+and+Peirre+Louis.jpg" width="266" /></a></div>
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Thank you Joan and Pierre-Louis for a most excellent day!Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com0tag:blogger.com,1999:blog-5288197399747219685.post-70932409345312567042011-10-13T09:56:00.000-07:002011-10-13T10:01:05.742-07:00A Little Orange With That Green?My tomato plants produced a massive amount of green fruit this season. I have gotten a couple pounds of ripe tomatoes but the cold summer and fall have really put a damper on how quickly the fruit is maturing. As leaves on the trees start to color, the morning air is becoming crisp, and the rains have returned, I've decided to pick all the large tomatoes and see if I can ripen them in batches through the fall.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xy_Bt49ZKpw/TpcX-PreTqI/AAAAAAAAA6c/95dD8qogqDA/s1600/Orange+with+green.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-xy_Bt49ZKpw/TpcX-PreTqI/AAAAAAAAA6c/95dD8qogqDA/s400/Orange+with+green.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried green tomatoes anyone?</td></tr>
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This post is part of <a href="http://www.sustainableeats.com/2011/10/13/simple-lives-thursday-october-13/">Simple Lives Thursday</a>.Kathy Mhttp://www.blogger.com/profile/00386590235470755686noreply@blogger.com0