Wednesday, July 27, 2016
As you may have read recently, we found over 100 lbs of chanterelle mushrooms last week! The great news is that we have lots of tasty, tasty mushrooms. The bad news is that we couldn't eat them all fresh and preserved the large majority of them, meaning that our excalibur food dehydrator was running pretty much 24/7 (you can read about this method of dehydrating mushrooms here).
Wednesday, July 20, 2016
Baking Day! We make bread about once every two weeks, depending on how much we eat and how hot the weather has been. But when we do bake, boy do we bake! This morning we made whole wheat soft pretzels, a double batch of whole wheat bagels, a whole wheat loaf, a half wheat loaf, and a cinnamon raisin loaf.
Tuesday, July 19, 2016
I recently made myself a little red osier dogwood basket that I could carry on my hip and collect mushrooms into while I was hiking. It's wasn't very large, maybe 6 inches in diameter and 8 inches tall. It's important to have a container with openings in it, such as a basket or mesh bag so that the mushroom spores can be spread across the woodlands as you hike home and create many more mushrooms for next year. I never thought that I would ever fill my little basket as I generally only find oysters and only a few handfuls at a time. Ha. Little did I know, chanterelle season was right around the corner and now I couldn't even fit a tiny fraction of my chants into this basket.
Monday, July 18, 2016
With rain almost every day and temperatures way over 85 F constantly, the mushrooms are exploding out of seemingly every nook and cranny in the woods these days. We're not just talking oysters either, the chanterelles are in full swing! So much so that we harvested almost 20 pounds yesterday in what seemed like a matter of minutes:
Saturday, July 16, 2016
As the canning has been picking up, I recently decided to take an inventory of all the canned goods and thought I would share it with you all. I still haven't quite figured out the formatting on my little chart below, but you can get a general idea. Many of these, such as the pickles, jam, dried mushrooms, and chicken soup are increasing in number, whereas the beef, venison, and wild turkey are being depleted. I'm considering making this a monthly thing if I get good responses to this and you will be able to watch the list as it changes. Hopefully by the autumn, this list will be much more extensive and we'll survive the winter. We haven't got that much right now, but I have a long this of veggies and meat waiting to be canned as we speak.
Friday, July 15, 2016
It's that time of the year again! Christmas? No, it's better, it's canning season and the cucumbers are taking over our garden like an experiment gone wrong in a cheesy B-rated horror film! We've already canned dill AND bread and butter pickles, but there are still cucs coming out of our ears and not enough time in the day to can them all.
Thursday, July 14, 2016
It's blackberry season again and we've got berries coming out of our ears, not to mention that I think my fingers are permanently purple! We've been making pies and jams like crazy, but still have so many berries that I needed to preserve them FAST. Making jam and canning is extremely time consuming and heats up my kitchen more than I can handle. Fruit leather, on the other hand took only 15 minutes of prep and cleanup time, and preserved A LOT of berries into a delicious snack.
Tuesday, July 12, 2016
In the light of all this recent rain and heat we have so many veggies that we can barely keep up with them and the constant rain means some, especially the broccoli, are rotting in the fields. To deal with this sudden vegetable overload I've decided to the make a double batch of history's favorite convenience food: the pasty! God only knows why I decided this was a good idea today when it was 80 degrees F in the shade. But alas, as I was toiling over the stove, I began to think upon the millions of other people who had toiled for their pasties. I decided to do a little research on the history of pasties, but if you have less time than interest scroll down to the bottom of the page for my pasty recipe!
Canning Day! We just made this season's first batch of bread and butter pickles today and that got me thinking about all the delicious pickles (and pickle juice) we'll be eating in the winter time. Pickle juice is what we call the leftover vinegar and spice mix after all the veggies are eaten out of the jar. Many people dump this yummy mix down the drain, but there are so many uses for it that I never waste a single drop!
Thursday, July 7, 2016
We missed last week's blog hop because I was on vacation and being the total bum that I am, I totally forgot. But we're back at it again! Happy Hopping!