BBA #5

18 06 2009
Casatiello - a brioche dough flavored with salami and provolone

Casatiello - a brioche dough flavored with salami and provolone

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BBA #4

8 06 2009
Cinnamon buns made with Poor Mans Brioche

Cinnamon buns made with Poor Man's Brioche





Independence Days #4-6

8 06 2009

I don’t want to post only challenge updates so this one is a roundup. 🙂

Plant

Seeded Silver rib and Rainbow chards, arugula, Chantenay carrots, assorted mustard greens, Wautoma cucumbers (pickling), Bull’s blood and Chiogga beets, Bloomsdale savoy spinach, broccoli raab, rutabagas and parsnips. Nasturtiums, hollyhocks and marigolds.

Transplanted Kuri and Delicata squashes, Brandywine and Green Grape tomatoes, Purple tomatilloes and cauliflower.

See My Garden Journal for more gardening details.

Harvest & Preserve

Another 2 pounds of rhubarb frozen plus some made into a flip cake along with some frozen berries. Fireweed and some other wild greens for salad. Also made a salad of errant raabs, overwintered chard, asparagus and Claytonia. Horseradish leaf on burgers.

Keith picked 6 quarts of salmonberries that I froze on cookie sheets. Dehydrated some oyster mushrooms that he found on a fallen alder. Dehydrated lovage.

Prepare and Store

Been baking up a storm so freezing some bread for later.

Keith has filled up the woodshed with enough wood for winter! This is a great milestone for him this early in the season. Now he’ll be able to get ahead for the next winter.

Manage

The outside freezer is nearly empty! I’ll be moving the last stragglers over and defrosting soon. I cleaned the pumphouse/root cellar so it’s ready to be filled although we’ll be painting the floor yet.

Reduce

Saved the hot oil from a jar of pickled peppers for mixing into foliar feed in the garden. It has the dual benefit of being hot so it’ll act as a pest repellant and will help the foliar feed to adhere. The oil is soybean or I’d be saving it for cooking.





BBA #3

30 05 2009

Bagels

Bagels

The best bagels to be had, outside of your own kitchen of course, are at The Bagelry up in Bellingham.





BBA #2

27 05 2009
Artos - Greek celebration bread

Artos - Greek celebration bread





Independence Days #3

16 05 2009

Posting early this week since we’re off for a quick trip across the pass! Back Tuesday.

Plant

Weather has been cold and rainy so I only reseeded some of my starts inside.

Harvest

The first rhubarb!

Preserve

Froze the 3 1/2 lbs. of rhubarb.

Prepare and Store

Picked up a pair of Sperry Top-Siders for $15 (original price $65)! Also stocked up on stainless fasteners.

Manage

Have begun emptying the outside freezer for defrosting and updating the freezer list.

Reduce

Designated a pantry shelf and a freezer spot for food items needing to be rotated out.

Learn

Learned that our native banana slug (the only one I don’t kill on my twice daily sprees) seems to be somewhat territorial. This one has been seen in several locations in the yard including curled up next to some kale seedlings. I left it alone and the kale seedlings are still there as is the slug at the same time each evening. It seems to have quite a range!

Community

Nothing on this front. Enjoying some hermit time. 🙂





BBA #1 – Anadama Bread

16 05 2009

Since I’ve already made the Anadama bread in Bread Baker’s Apprentice in the past, I decided to bake the version in his Whole Grain Breads book. I posted it to the BBA pool on flickr. In general I’ll just be posting a picture here and a link to the flickr image which will have more commentary.

Like most everyone else in the group, I’m finding this to be a versatile and tasty sandwich bread. I’m having fun making everyone’s acquaintance and swapping hints and tips. I look forward to seeing everyone’s creations in the 43 weeks to come.

Next up: Christopsomos!