My ministry of cooking, canning, growing, and sharing!



My ministry of cooking, canning, growing, and sharing!

Three years ago we bought a small farm with ten acres. The property had a mucky creek on the South side that was covered in raspberry brambles and poison ivy. The back six acres were so overgrown that I couldn't make it half way through the first pasture. There was mud, 10 foot tall weeds, about ten million ground hogs, and a house with "fabulous" 80's wall paper on EVERY surface. I looked at this property and my mind was spinning with possibilities of what I could grow, raise, and even forage off this little plot of land. My husbands mind, who was standing in nearly the exact same spot, was spinning with the thought of how much work he had ahead of him.

From my Farm to my Kitchen is a way for me to share my stories, recipes, failures, and successes. It is a way for me to tell you how sharing with others has opened the flood gates for abundant blessings, new friendships, and great lessons.

We have fought to "take back" parts of our property that had been swallowed by willows and scrub trees. My husband has suffered the wrath of the evil wood emperor, Sir Poison Ivy and our five children have worked tirelessly to help with chores like, "go get Mommy some basil" or I KNOW there's a Morel out there, GO FIND IT!

Please enjoy this glorious adventure with our family. Learn the lessons that I stumbled over, take the great recipes that I share and leave the miserable ones. I am hoping to write each day but you never know if the kitchen or the laundry monster will get me!!

Tuesday, August 31, 2010

The butter bowl

One of my MOST used tools in the kitchen, lately.  A gift from my friend and one of the more beautiful pieces of history that I own.   Here is a brief history of butter making that I found on a Wisconsin Cheese site.


For years, butter production was an individual home activity. Cream was mixed in a container to form butter lumps. As the butter became thicker, the liquid buttermilk was drawn off, the butter washed and removed.

When the washed butter was removed from the churn in the olden days, it was placed into a "butter" bowl to be weighed. Paddles were used to remove the butter from the flat wooden bowl and to shape butter balls. Or, the butter was placed in a specially designed mold, usually a family's treasured possession, or formed into rolls or blocks. If the butter was to be stored for later use, salt was worked into the mixture and the butter packed into molds or tubs and stored in water crocks in the family well.

I don't have a "family well" so I usually package mine up for the freezer.  My butter bowl has been a wonderful tool in creating fantastic butter for our family.  I've also discovered that the more I use it, the more beautiful it becomes.  

Things I've learned about butter making...
1.  Cream turns quicker when it's not as fresh.
2.  Butter is a wonderful vehicle for carrying flavors.
3.  Making butter is messy.
4.  There is NO substitute for "real" butter.
5.  Butter love honey :)
6.  First cream, then whipped cream, THEN butter!
7.  True butter milk is very different than skimmed milk with culture.
8.  Butter leaves buttermilk, and buttermilk, heated, makes cheese.
9.  Making good butter is a lost art.  Making bad butter is easy.
10. There is only one molecule difference between Margarine and plastic.  


Sunday, August 29, 2010

Cottage Cheese

For YEARS I have heard this story from my Mom about Dry Curd Cottage Cheese.  By the time she is done telling me this story (and I've heard it DOZENS of times) I am licking my lips, trying to figure out how I can find some.  I've been to cheese shops, small Artisans, the internet, and even asked a few farmers where I can get some. NO LUCK!

Now I've mentioned that I get milk from a great friend each week and that I've been making cheese.  I have also been unsuccessfully trying to make Cottage Cheese for the past month.  I've accidentally made ricotta, mozzarella curds, and some freaky looking cheddarish cheese.  I am determined to re-create the childhood sensation that my Mother so fondly speaks of.  

I've tried a recipe that calls for vinegar, one that calls for buttermilk, and one that calls for extreme heat.  All have failed or tasted like vinegar.  I was going over all of these recipes when I decided to try something different.  I put the milk out at room temperature for about 8 hours with 5 drops of rennet.  I checked it and sure enough, I had curd.  Now the tricky part of cottage cheese is finding that perfect moment when the curd is not too soft and not too tough.  If it is too soft then you might as well use it as a ricotta.  If it is too tough then it's like chewing on miniature pieces of squeaky mozzarella.

I broke up the curd and bathed it in slightly warm water for about half an hour.  After it looked fairly firm, I drained it and soaked it again for about 5 minutes in slightly warmer water. (100-110 degrees)  I drained it again and rinsed it in cold water.  A little salt and, WHOOT WHOOT, Dry Curd Cottage Cheese.  I was so pleased with myself that I made more.  And more...and more :)

So now my Mom has about 4 pounds and I have 2.  Yep!  It was a eureka MOMENT! 

Friday, August 27, 2010

Tip of the day!

Never toss ice cubes into the mixing bowl while it is on in an attempt to cool the butter.  When the paddle blades finally catch the pieces of ice an interesting, explosive reaction occurs and there simply isn't enough time to react before the second or third cubes begin their flights.  By the time you've reached the power switch, or cord, or the end of your rope, and the paddle has stopped moving, the kitchen is coated in a sloppy, slick coat of soft butter and butter milk.  Again, these methods are only to be attempted by a professional so I don't suggest try this at home. 

HEY LADY!  STEP A-W-A-Y FROM THE MIXER!!!

Thursday, August 26, 2010

Jammin'

I love seeing the first flowers opening in spring.  It is a sure sign that I will be able to start my jam making.  I'm not talking about the standard strawberry or blackberry preserves.  I'm talking about really getting creative and capturing the true essence of spring and summer.  You can pick up the standard jams just about anywhere and just about all year long.  I want something truly "Special".  

This year I made dandelion jam.  Every jar I open is a reminder of the first honey flow for our bees.  It has the color of an early spring sunrise and smells delightful.  One of the most overlooked fruit for jamming is the crab apple.  Everyone I share a jar with is thrilled with the slightly tart, pink jam.  I can't make enough of it and the trees are nearly everywhere. For you gardeners who never know what to do with all those extra peppers, there is Jalapeno Jam.  It is beautifully green and refreshing especially around Christmas time.

The yard provides me with inspiration all season.  There are Queen Anne's lace, Rose hips, Elderberries, Mulberries, Lavender, Wood Sorrel, Violets, Wild Mint, Choke cherries, Pawpaw, Sumac, and so much more.  You can mix berries with flowers or vanilla.  You can even make a tea with herbs and add pectin.  I've made the most wonderful Lemon balm and honey jam last year.  The combination's are limitless.

If you love jam then take the first steps and let the artist inside you come out.  Buy a box of pectin and walk out the back door.  If it's green out there then there is sure to be something you can use. 

Here are a few of my favorite jam recipes.

Jalapeno Pepper Jam
3 large green bell peppers, seeded, diced
5-7 jalapeno peppers, seeded, diced
1/3 cup water
5 lbs. sugar
3 cups cider vinegar
2 pkg of pectin
few drops green food coloring (optional)

CRABAPPLE JELLY
5 lb. crabapples
5 c. water
9 c. sugar
1 pkg. powdered pectin
Wash crabapples; stem and cut in half. Put in saucepan with water; simmer 15 minutes, stirring occasionally. Strain through jelly bag. Measure 7 cups strained juice into large kettle. Add powdered pectin to juice; bring to a boil over high heat. At once stir in all of the sugar.Bring back to a boil, stirring constantly. Boil at a full rolling boil, that cannot be stirred down, 1 full minute. Skim off any foam with a metal spoon. Fill hot sterilized jars, leaving 1/8 inch at the top. Screw covers on tightly and put in boiling water bath 10 minutes.

Rhubarb Jam

5-7 lbs. fresh rhubarb stalks
11-12 cups sugar
1 inch knob fresh ginger, crushed (optional)
Wash and remove leaves from rhubarb. Cut stalks into 2-3 inch pieces.Do not peel ginger, but crush it with a heavy weight, then wrap in a piece of cheesecloth.
Place the rhubarb in a large, clean stoneware jar or bowl. Cover with the sugar and place the knob of ginger on top.
Allow to sit for 3-4 hours.
Place the jar in a wide pan filled with water halfway, and boil the water in the pan from 30-90 minutes, or until rhubarb is tender. The younger the rhubarb, the less time will be required. Stir often. Do not add water.
Remove ginger. Ladle the jam into clean, sterilized 1/2 pint jelly canning jars to within 1/4 inch of rim. Wipe rim with a damp paper towel. Adjust caps. Process in boiling water bath for 10 minutes.


     

Wednesday, August 25, 2010

Making soup

My girls LOVE homemade veggie soup.  Each year I throw together a batch of "Whatever's Left" vegetable soup and can it for winter.  It make a good solid base for everything from Italian chicken to Toscano soup but is just as wonderful straight from the jar.  

My garden provides most of the ingredients for it and it really helps me use up the left-overs out there.  I used to try making End of the garden pickles but this gets used so much more.  The biggest ingredient in the soup is loads and loads of  LOVE. I know the kids can taste it in there because after they gobble it up, I always get a sweet hug and kiss.  It truly warms you right down to your soul.   A short list of what I put in are...

Roasted Tomatoes
Onions
Garlic
Basil/Oregano
Kale
Loveage
Celery
Carrots
Rosemary
Thyme
Peppers
Swiss Chard
Artichokes
Broccoli
Capers
Olive Oil
and whatever else needs to be used.

I spent a lot of years with pickled vegetables staring at me from the cellar, begging to be eaten.  Now I jar up soup that seems to disappear before the New Year arrives.   The most expensive food you grow or make is the one that goes to waste.  Find out what your family loves and GO FOR IT!

Monday, August 23, 2010

The itsy bitsy spider

I have always been fascinated by spiders.  I know, S-P-I-D-E-R-S!  My mom, sister, and daughter are all terrified by them.  I guess something must have happened when I was young or maybe I was simply born without the "spider fear".  I even remember picking them up and playing with them and, of coarse, I am the first one to "save" the spiders when they show up in our house.

On my way to the barn last night I notice a giant wolf spider spinning it's nightly web. I do mean GIANT.  This bugger was the size of a half dollar.  They spin these amazing elaborate webs every single evening.  I meant to bring the camera out of the house and take a photo before the sun set but I just got caught up in other things.  

Soooo....I went out this morning to let the birds out of the barn.  Lazily sauntering across the lawn toward the field.  I was actually eating a plate of Cabbage, Noodles, and Kielbasa from last nights dinner.  I know, gross.  Anyway, on my way out I walked FULL FORCE into the ENORMOUS web.  This thing went from 20 ft up the pine tree 30 feet across to the crabapple and down to the ground.  I think this spider was intent on catching one of the children!  Now I've already stated that I am NOT afraid of spiders so I am really really glad that no one but me was around.  Suddenly I am covered head to toe in web and a fine assortment of DEAD BUGS!  Did I scream?  No.  Did I nearly tossed my cookies from the mouthful of bugs when I opened my mouth to try? YES!  The other issue is WHERE IS THE SPIDER???

I dropped my food on the ground and started spinning in circles.  Of coarse it only wound the rest of the web around my entire body but it seem to make sense at the time.  After dancing and yelping for a couple minutes, I calmed down.  I guess I realize the spider wasn't going to eat me after all.   I got the web off my face and arms and decided a good shower would get the rest.  

Let me say that the birds didn't get out until much later in the day and I think I ate about 5 bugs.  Considering the average per year is 1/2 pound, I think I had my fill this morning.  

So, "What is the lesson?", you say.  Even though I am not really "afraid" of spiders, I AM afraid of not being in control of them.  I suppose I will watch my step tomorrow morning and hopefully Mr. Wolf will build elsewhere tonight!

Pickling Beets

One of my favorite things to make in the summer is pickled beets.  Not so much because I love them but because so many OTHER people do.  I usually make more than a hundred jars and they are gone by spring.  Everyone who "shops" in my pantry timidly asks for more.  And more, and more.  My response is always the same.  "Of coarse. Please take some." 

My recipe came from an older friend and she got it from a friend older than her so it is what I call and "old lady" recipe.  Let me say that these are the absolute BEST recipes to find.  Maybe once each year I stumble over or am gifted a very special recipe.  It is a recipe that after just the first bite you shout, "Wow!  I had better write that one down."  This pickled beet recipe is one of those.  It held the "Wow" title for several years.  It is simple and delicious.  

I usually cook my beets two different ways.  Roasted and Boiled. Either way you want the beets to be fork tender.  I find I get a much richer flavor if I roast the beets. It does take a long time and about half way through I get tired of it and just start boiling them.  Consider yourself blessed if you end up with a jar of roasted ones.  The color is beautiful and the flavor decadent.  You must get the skins off once they are cooked.  I use an old dish towel to rub off the skins. Oh, and EVERYTHING in the kitchen turns purple :)  

After you get the skins off, you simply cut bite sized chunks and layer them in sterilized jars with sliced onions.  The onions are part of the flavor so don't skip it.  If you don't like onions then just don't eat them. I will use everything in the jar.  I'll eat the beets, the onions, and the juice.  It makes a wonderful vinaigrette!  We will eat them plain, on cottage cheese, as a salad topping, for added color in a recipe, and so many other things.  Oh, and if you are dieting and have a sweet tooth, this will cure your craving better than a chunk of chocolate.

Once the jars are packed, and you've brought your brine to a boil, fill each jar to about an inch of the rim.  Seal the jars and process in boiling water for 10 minutes.  In laymen's terms...Put the lid on and boil it in a pot of water.  

Here is the recipe and if you live locally and don't grow your own beets, Kurtzhals farm market sells a 25lb bag for around 15 dollars.  Happy Canning.

Beets
Onions

Brine

2 Cups Sugar
1 1/2 teaspoons of pickling salt
3 1/2 Cups Vinegar
1 1/2 Cups Water


Saturday, August 21, 2010

Elderberries, boots, mud, and the dog.

My friend Charity came over to spend the day.  She is a brilliant, young college student with a real love for nature and people.  Charity is a perfect name for this beautiful, giving girl. 

She and I were talking about jams when I realized it is nearly time for the wild elderberries to be ripe.  Now there is a very very small window of opportunity between unripe berries and full happy birds.  They cherish the Elderberry just as much as I do so it's a race every year to see who gets to them first.  If I do get to them, I can usually make at least one batch of Elderberry jam!  

Charity and I stopped immediately, threw on our rubber boots, and headed out toward the creek.  She is ALWAYS game for my nutty antics but I don't think she expected what happened next.  

I think I mentioned that my husband is always trying to take back bits of the property that have overgrown.  It seems that last winter he managed to cut down my large Elderberry bush.  Charity and I stared at area trying to hunt them down.  Finally, we discovered a smaller bush on the far side of the creek.  It's luscious blue berries were dangling over the center of the creek, full and beautiful.  It has been a fairly dry couple of weeks so we stepped a little closer to the creek.  I stopped short and told Charity that it's just too muddy and forget it.  I think the power of the berries started calling her name.  She crept closer, assuring me she could reach them.  As she put one boot in the inch deep water she SUNK.  Nearly knee deep in mud!!!!  I said, again, forget it.  She just kept leaning and leaning toward them.  It was like Tantalus submerged in the water, unable to reach food or drink from the river, but still trying.  Finally she stepped in with her other foot, sunk in, and grasped the first berries.  We were so excited that we didn't even think about how we were going to get her out of there.  

After picking the entire bush clean she tried to pull her foot out.  It was as if someone super glued them in.  I pulled and laughed and pulled.  We decided the best coarse of action is to remove her foot from the boot and them try to free the boot.  I stood on the shore, holding Charity's hand, while she balanced on one foot and tugged at the boot with her other hand. She looked like some sort of a sick ballerina.  NO LUCK!  Finally, she plunged her entire arm into the mud and freed the boot.  Repeat the process...other boot free.  If you could see us both laughing, elbow deep in mud, you would likely wet yourself.

Now for the bad part.  I carried the bucket up to the house and set it on the kitchen floor.  We cleaned up and I LEFT it there.  A couple hours later I decided to start pulling the berries of when I discovered my darling 6 month old Golden Retriever had chewed up the entire bucket of berries.  Not just chewed up, but smashed, tossed, chewed, flung, and played with them.  I had elderberries all over my kitchen and my dog!  Oh, and guess what?  Elderberries stain EVERYTHING.  NO JAM, BIG MESS.

Clean up on aisle 6!!!

Milk, milk, and MORE MILK!

I have this wonderful friend, Cheri.  She has a cow!!  I LOVE my weekly visits with Cheri as it gives me a chance to talk with a  kind, Godly woman about cooking, children, gardening, and everything I enjoy.  Cheri and I share canned goods, recipes, and most importantly she shares some milk with me.  

Now let me say that raw milk is tough to come by in this state.  You have to either own your own animal, buy into a cow share, or have a fabulous friend who will just share it with you.  I am blessed with the later.  

Yesterday I packed up the two little ones and drove out to spend some time with Cheri.  After our visit we started jarring up the milk.  I usually bring a large cooler with me to pack some in and transport it home.  By "some milk." I mean about five gallons.  Yesterday she had TWELVE!  Yes, I said twelve gallons of milk.  Now this is AFTER two gallons of cream was taken off.  So I've got to get though twelve gallons of milk and two gallons of cream.  

I started making butter and cheese the minute I got home.  You see, raw milk is the best milk to use if you want to make cheese.  Once it is homogenized and pasteurized it loses a lot of the ability to properly coagulate.  So as of this morning I've made several pounds of butter, a gallon of buttermilk, lots of cottage cheese, and I'm working of mozzarella.  I've got a great story about my butter making experience that involves my Kitchen Aid mixer, some plastic wrap, and the odd fan-like effect they create when used together.  I will have to share THAT in a later post :)

 I just want to say that everyone needs a good friend like Cheri.  Not only is her generosity amazing, but she offers constant encouragement to me.   

Here is a cute article about making cheese done by Mother Earth News.  
http://www.motherearthnews.com/Real-Food/2008-06-01/Make-Easy-Cheese-Recipes.aspx