Saturday, July 15, 2017

GARLIC 2017

GARLIC 2017

The Farmer decided to try something different this year.
Landscape fabric.

Last fall he rolled it out and using his plywood planting template he burned holes.
Using a automatic propane torch with a long hose on it.
It worked like a dream.
Of course being the busy guy he is 
The Farmer forgot to take pictures of the process.
But here is the result.



 Spring Sprung.
The warmth of the sun on the fabric made for happy plants


The Farmer used grass clippings on the walkways


 July came and the harvest shortly after.
Cleaning the edges of the fabric was job 1.
Not all that hard just lift and wipe.


 Lifting the fabric was so easy just lift step ahead and lift again


 The leaves didn't break at all


 The fabric didn't tear either.


 All ready for storage until fall planting time.


 The soil was soft and moist.
Soooo easy to dig.


 Thats another row done, now on to the next.
Fitting 220 garlic in 22ft X 4ft is amazing.
The Farmer only weeded twice and it was minimal.
Very pleased!


The Farmer always makes a few braids to hang in the kitchen.




Saturday, October 29, 2016

Tomato Soup Best Ever

The Farmers first idea of the day was soup.
It originated from this beautiful sight.
He dedicates this recipe to
The Farmers Only Granddaughter
She loves tomato soup.
Even cold!


 So out comes the juicer.
Just one of The Farmers gadgets.


It fits together easily.


Now comes the messy part.
A sheet of plastic wrap is stretched
from the juicer to the bowl
This keeps The Farmer clean
during the juicing process.
The Farmer reintroduces the skins and seeds
a few times to squeeze out as much 
pulp and juice as possible.


 Now into the pot we go.


 Add 1 cup cooked beets for colour.


Then one cup onion.


 Diced onion of course.


 One seeded jalapino sliced.


One tablespoon Worchestershire sauce.


A dash of lemon Juice


Two teaspoons sugar.


One tablespoon kosher salt


 A few sprigs fresh parsley tossed in.


 Now Stir and simmer.
One to one and a half hours.
Depends on the tomato's moisture content.
We want a nice thick soup.


While this mixture is simmering
Wash  the juicer and cutting board.
Once the area is clean break out
"The Osterizer"
Or what ever blender you have.
A sive and bowl as well.


 Strain out the chunky bits.


 Puree the chunks down.
Plastic wrap again helps keep
The Farmer and the lid clean.
Covering the opening then
holding the lid on lightly with a towel
is the way to go.


 Nice puree.


 Stir the puree back into the pot then
work it through a sieve.


Way better than Campbell's
No tin can flavour.
But it does look wonderful in
The Campbell's mug.


Saturday, October 15, 2016

Sumac

The Farmer
has lived in Southern Ontario for 57 years.
He has seen Staghorn Sumac growing wild all over the place.
Yet he has never tried eating it for some reason.


 That is about to change.
Thanks to The Farmers New Neighbour.
The New Neighbour is of Pakistani decent.
His Wife is is of Persian heritage.


The Neighbours have been enlightening The Farmers with new flavours.
Some spicy hot and some spiced with flavourful new tastes The Farmers have never tried.


The Farmer knows that sumac is a spice used in eastern cooking.
He thought he would treat The Neighbours to the Canadian version of the spice.
The Neighbours loved it and are now going to harvest their own sumac trees.
With some instruction from The Farmer.


So into the tree he goes with the snips.
After breaking the fruit down into the dehydrator it goes.


Unlike the eastern version that is more berry like.
The Canadian version is a fuzzy little seed. 


After 4 to 5 hours shuffling the layers top to bottom helps even out the drying.


After drying for 12 hours shaking in a sieve removes some undesirables.

 Now its time to break them down to remove the stems.


 Its a btt of work to get the seeds all off but you dont want woody bits in the spice.


 They are so soft and fluffy.
All we want is the fluff though not the seed hidden within.


Into the coffee grinder they go a handful at a time.


 Just pulsing on and off so as not to break the internal seed.


Now into a sieve again and over a bowl stir the mixture around with a spoon.
Shake a bit tap the screen a bit as well to get the red powder through the screen.


 There will be a few fine bits of white from the seed 
but if you don't pulse to much it should be minimal.


 The seeds go into the garbage.
They may sprout in the compost and no one wants that.
Thousands of sumac trees popping up in the garden is not what compost is for.


 What a nice taste to liven up baked fries.


The Farmer couldn't resist making skordalia dip with this years fresh garlic to go with the fries.
Leave out the lemon juice. The sumac will give the citrus burst needed.


 That being completed.
What will The Farmer have to drink with his sumac fries?
How about some cold steeped sumac tea.
Just break apart the berries, dump them into a mason jar and add water.


12 hours later strain through cheesecloth and refrigerate.
The Farmer tried hot steeping but it became bitter.
Though the cold steeped juice can be heated without becoming bitter.
The Farmers Son a.k.a. The Brewmaster says the seed should not be heated.
Maybe the seed free spice could be wrapped in coffee filter paper and hot steeped.

Thats it.
Happy foraging