Posts Tagged ‘FOOD

02
Sep
17

Baked Fermented Wheat

recent baking…

 

 

22
Aug
17

shopping

recent shopping, pricesshop82017a

13
Aug
17

shopping

shopping , prices, img_2782.jpg

30
Jul
17

Green Chili Tomato Jam

Adapted from blog Cooking without Limits

Substituted a few ingredients for a savory chili sauce\ jam.

Rough measurements, and by taste to get a sweet\sour taste.

Very  good use for tomato and hot peppers.

———————————————————————————————————————————-

Green jalapeno peppers with seeds…  about 125 grams, processed in a food processor

white sugar……. 68 grams

apple cider vinegar …. about 51 ml

bottled lemon juice and peeled processed orange  combination ….. 2 tablespoons more or less

Tomatoes, cherry/grape type  is what I have harvested recently.

Pour the vinegar, sugar, orange and lemon juice in a pan

boil for 5 minutes, add the hot  peppers, Add tomato (amount by eye) to achieve and desired consistency.

Cook on low heat to thicken, adjust measurements if necessary, place in jar, cool and refrigerate.

Due to the size of the tomatoes, the sauce has a high concentration of seeds versus pulp. A good condiment to have on hand not only for toast etc. but a cooking ingredient for sauces and marinades.

 

 

 

 

 

 

 

16
Jul
17

hydroponic update II

07/11/17

Some wilting of  some the leaves on some of the plants, could be from

  • too high a nutrient level
  • root overcrowding of the reservoir, too many plantings for the capacity of the reservoir
  • not enough aeration of the nutrients
  • inadequate flushing of the reservoir, 2 week intervals
  • too much sunlight
  • not enough air flow
  • accumulation of rainwater overfilling reservoir
  • all of the above

The tomatoes continue to bloom and ripen despite the drooping leaves, some leaves have browned,

Some of the leaves were removed  from the lower parts of the plants to promote air circulation.

Tomatoes ripen at different sizes, possibly from different nutrient mix, Open Sesame, Beastie Bloom, Cha Ching. (Fox Farm nutrients) Different stages of growth on the vine locations.

Next year, most likely less plantings, only one per net pot, only 3-4 per reservoir.

The NFT lettuce and greens system in on hold for now,  read an article on Meniscus membrane systems. Could continue during the colder months indoors or earlier.  No rush whatsoever.

07/16/2017

More of the leaves have browned and drooped or dried. Dropped nutrient level, and checked the PPM more frequently. Tomatoes  still ripening and harvesting.

07/20/2017

The PVC tomato tower was a success, plenty  of places to tie on support lines

Cut back a lot of the dried growth

Some of the tomatoes have a grape like skin and fruit

07/30/2017

  Cut back browned plants, harvested tomatoes on the vine for ripening.

Drain and cleaned out net pots , lava rock and flushed reservoir light solution of Sledgehammer. Massive root ball one one side of the reservoir .

New growth on remaining plants.

Trashed trimmed vines

The root system was so dense, I had to cut the roots of the discarded plants

Flushing of the reservoir with a weak Sledgehammer solution and clean water

Sun ripened tomatoes from the vine.


08/03/2017

 Now I trimmed down to one plant in one net pot. the plant is still growing and producing fruit. but of course the harvest will be much less. Some trimmed vine fruit is ripening off the vine. The flavor of these tomatoes are not sweet, so to speak, but have a good balanced tomato flavor that I’ve grown to enjoy. It’s difficult to get a good sweet tomato even from the store as a certain variety has to be at the peak of flavor and that is a very short time. Overall I like this type of tomato that’s  for container gardening and will grow it again. I’ve learned the limits of this setup.

Assortment of greens have been started indoors for the remainder of the summer and fall. I suppose I could start more tomatoes, but will concentrate on greens for now and develop the NFT system.

 

 

 

 

 

 

 

 

 

 

 

 

13
Jul
17

Italian white bread

 

Baking bread: I looked at this recipe,   https://recipereminiscing.wordpress.com/italian-white-bread/ the way it was mixed adding the yeast/starter after the bulk of the dough was formed. Of course I had to try it. It may not be spot on with the flours recommended, but I like the results, none the less.

 

(comment: about 2 cups water is what I used for the main flour to water mix and a small amount to proof the yeast about .2 of a pint)

The flours I had available for use (without looking up what durum wheat flour is) were all purpose flour and soft Italian flour, the Tipo 000.

Also used the food processor for mixing versus the stand mixer.

Blending the flours…

The completed dough, nice consistency no additional flour or water needed going by the recipe weight measurements.

After a rise for about 1.5 hours, the last 20 minutes or so in the oven (warmed by just a pilot light).

The dough was formed into loaves, I thought it looked a bit too soft at this stage for the final rise while the oven heated up to about 480 degrees Fahrenheit.

The dough ballooned up more than I expected !

After turning down the heat as recommended, 30 minutes seemed too long for the finish, baked the bread by eye and temperature probe to about 200 degrees Fahrenheit internal temperature of the loaf. the bevel cut could be deeper the next time.

Airy crumb, not as light as store bought Italian bread but a bit more chew to it.

Overall, I like this recipe and the method.

11
Jul
17

Focaccia with Rosemary and Onion

Not exactly, but just a slight change from this recipe,

https://recipereminiscing.wordpress.com/2017/07/07/focaccia-with-rosemary-and-onion-focaccia-med-rosmarin-og-lk/

Other focaccia type bread made in the past.

https://pmetro.wordpress.com/2014/11/02/rosemary-and-garlic-fococcia/

https://pmetro.wordpress.com/2013/06/01/bread-dough-focaccia/

 

White flour, sea salt, semolina flour, and the water/honey proofed yeast.

Flour by weight.

A  recent gift  I am learning to use, a new food processor, mixing the dough in this versus a mixer.

process the dry ingredients together

add the proofed yeast,

Just a couple of pulses and the dough comes together.

hand kneaded for about 5 minutes…

let rise in a bowl for about an hour

Pan roast some garlic

added some parsley (or whatever sprung from my parsley plant outside)

and some slightly ground rosemary

After an hour, the dough is very soft and flexible, stretch  and form into pan with depressions made with your  fingers.

Top with the garlic, rosemary, a bit of parsley, drizzle with olive oil.

Even though is was hot weather , just baked the dough in the oven, 375 degrees for about 20 minutes.

Though I baked it covered as the recipe indicates, I uncovered it for about the last 5 minutes of cooking.

It’s been a while since I’ve made a thick crust pizza. This focaccia was excellent The semolina gave it  a very soft crumb and crusty base. I would have preferred to have this run under the broiler for a bit of extra crunch.




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