Wednesday, July 1, 2009

The Joys of Organic Gardening

This post may not be for everyone, especially if you have a weak stomach. The photo below is necessary to show just how the weather has affected the growing conditions for our garden this year. We have had rain to some degree for weeks now. Constant wet conditions are perfect for SLUGS! Those creepy, crawly ninjas of the garden world.....

This year we are tending two vegetable gardens. One at home and the other at Papa-rottzi and Gramma Butternut's house.

Here at home we aren't having any problems in the garden other than the lack of sunshine. That's mostly due to my hard working
girls that keep the insect population under control.

The garden at Papa-rottzi's house is much bigger than ours but is within walking distance...so we should be able to be there everyday (in theory) to garden and make sure things are going well. Little T. and I have had a rather busy schedule lately and have not checked in on the garden in nearly two weeks. I did however check on the garden here at home as I walked by it daily on the way to the chickens. It looked great, green and lush. I imagined that veggie garden number two looked pretty much the same and I did not have to worry.

Meanwhile (cue scary music), much to my dismay....the garden at Papa-rottzi's was under attack....we walked over yesterday to plant another row of string beans and as we turned the corner of the house....(insert shrill scream here), we saw STEMS! A whole row of stems with no leaves and rows of leaves that looked like swiss cheese!

Little T. shrieked "What did this?"!

I learned this day how to impress my child. Who knew all it would take would be what took place next. I told her it was slugs who did this very bad thing, then I showed her the giveaway clue: slug spit on the leaves. The child at this point was still an unbeliever, due to the fact that I am her mother and I don't know anything. She told me that the cluprit was clearly taller than a slug because the tops were eaten off of many of the plants. I told her that it was a whole band of slugs, no - an army of slugs that did this. I got the PROVE IT look. (Just to clarify, I spend much of my day having to PROVE IT.)

I knew we'd need a bucket, a big bucket. Papa-rottzi, why don't you have buckets at your house? No one was home -good. I went inside and got Gramma Butternut's big pot from the kitchen (I hope she doesn't read this.) I gave orders like a general in the military, "get two shovels, some water for the cooking pot and let's start rolling back the hay in the foot paths"! There they were, sleeping like little innocent creatures with their full bellies. Hundreds of them asleep under the hay. My child gasped and was so impressed that I was right and that I knew where to look for them. I maintained my parental level and refrained from saying "I told you so".

But this was one of those moments that made me think twice about my organic ways. It would be SOOO easy to throw something toxic on these bad boys, quick and easy. But no. We had to be quick to get rid of them but it was in no way going to be easy. We shoveled them one by one into Gramma's big cooking pot. To Little T. this was extremely entertaining although it took hours. When all the foot paths had been checked, we took the big pot of slug stew home to the chickens who said I'm the best cook ever! They went nuts!

Everyday there are lessons to be be learned. Here's what I learned today:

1. Slugs are gross.
2. Gross things entertain children, especially mine.
3. One cannot leave a vegetable garden unattended for any period of time.
4. One must be reacting constantly while gardening organicly no matter how busy ones schedule may be.


Enjoy the day -Wonderwoman


Monday, June 29, 2009

98 Pounds of Strawberries!

I'm sure you know the story of the Ant and the Grasshopper - right? The Grasshopper spends his summer playing and living it up while the Ant hunts, gather and collects food for the long winter that is to come. The story does not end well for the Grasshopper (click here to refresh your memory of this Aesop's Fable)!

My role each summer is that of the Ant. I collect, gather, can, and freeze whatever I can get my hands on. There is nothing more satisfying that to open a frozen bag of raspberries in the middle of January and with one whiff, be transported back to the field they were picked from....ahhh, sweet summer.

Little T. and I just finished up with strawberry season in New England. Our goal was 100 pounds of strawberries. The grand total between our four trips to the berry patch equaled 98 pounds, but I'm pretty sure that we ate the other two pounds in the field during the process!

So what does one do with 98 pounds of stawberries? Mostly they are frozen to be used for smoothies which we enjoy daily year round. Part of them went to making Strawberry Jam and a very small part was eaten as Strawberry Shortcake during these weeks of picking. This years new dessert creation was
Strawberry Shortcake Surprise! If you give it a try (please credit this blog for the recipe), let me know what you think.

The freezer is 1/3 full with strawberries. Blueberry season will be starting...well, as soon as the sun comes out! It seems like it's rained every day for a month. The blueberry bushes at our local berry farm are just waiting for the sun to shine.

Enjoy the day -Wonderwoman

Thursday, May 7, 2009

Pancakes for Breakfast or Dinner?

When is the best time to eat pancakes? Well, if they're low-glycemic sourdough pancakes, you can have them anytime! These pancakes will not leave you feeling like you need to go lie down after eating them.

After our Nutrition and Weight Loss Class last night we had another cooking demonstration after the recorded section. Sourdough Pancakes were the specialty of the night, served with blueberries, whipped cream and hot fudge sauce. The house was packed once again! Next week we will be doing another cooking demonstration - all the locals are invited.

Here are some photos from last night:

Superman was in charge of the griddle. We made a double batch of the sourdough pancakes using a 1/4 cup to measure them out.

He thinks he flipped about 70 of these babies last night! I'm not sure exactly how many pancakes can be made with our recipe, but I know it is a lot.

I hope this post will inspire you to give sourdough pancakes a try. Here is a link for the original recipe I've adapted to suit low-glycemic eaters - members should use the recipe in your recipe packets. And here is another link for caring for your starter.

Enjoy the day -Wonderwoman

Thursday, April 30, 2009

Bread Making Demonstration

Last night we had our regular Wednesday night Nutrition and Weight Loss Class here in our home. The class is also broadcast over the internet and can be joined in by people all over the country. After the class we had another special demonstration just like last week. This week I showed our class members how to make a natural yeast or sourdough bread from beginning to end.
This required some planning on my part to show each step of the process that normally takes up to 2 1/2 days, in just 45 minutes. I started prepping for the class on Monday and by last night there was a total of 8 loaves of bread in various stages. Here is a link for the full recipe.
Here are some photos taken by Papa-rotzzi:


The first step in the process was to make the 'sponge'. The sponge is a mixture of whole wheat flour, milk and sourdough starter. The sponge should be set aside for 8 hours or more depending on the time of year and the weather.


After the resting time for the sponge has been completed, it should look very bubbly and airy when a fork is dragged though it - it almost looks dry. This is when the rest of the ingredients get added to the sponge and mixed together as best you can in the bowl, then, the dough gets turned out onto a counter to be kneaded until all the ingredients are worked together smoothly.


The newly formed dough gets placed back into a bowl and directly covered with plastic wrap (right on top of the dough) and loosely covered with a towel for about 2 hours. After this rest period, divide the dough into two loaves, knead lightly to shape into a loaf and place in loaf pans.

This is where working with natural yeast can get tricky....because this last rise is hugely dependant on the time of year and the weather. First, lay plastic wrap right on top of the loaves and cover again with a towel. In the cooler months, I need to put the loaves in the oven (while it is off) and place a roasting pan on the shelf below them filled with boiling water. Close the oven door and don't open it for at least 8 hours. This usually does the trick.

In the spring, summer and fall there is no need for this extra step. The final rise can happen on a counter in about 8 hours or so.


When the loaves have risen, all that's left to do is bake them in a 350 degree oven for about 40-45 minutes. Test the loaves to see if they're cooked completely by thumping a wooden spoon on the tops - you want to hear a hollow sound.



Then comes the best part of all - the eating! Last night we had warm bread from the oven with Kate's Homemade Butter and Orange Marmalade.

Making bread with natural yeast is not as difficult as it sounds. I hope this post helps and encourages you to give it a try - and thanks to all the people who stayed for the demo last night!

Enjoy the day -Wonderwoman

Tuesday, April 28, 2009

Meal Plan Monday 4-27-09

As you can see, the swimming area needs some major spring cleaning!


We worked really hard in the yard this weekend past! Not only do we have the normal spring clean up things to do, but we also have to CLEAN THE LAKE - yes, clean the lake. That means that we have to get in the water and rake all the leaves and other debris out of the lake, before we can actually swim in the water. Unfortunately for me, I am the only one who sees it like that (rotting leaves on the bottom of a lake = leaches). So, Saturday - I raked all the muck out of the swimming area! I tell myself this is really good exercise for the arms. Superman and Papa-rottzi worked on the new shed for most of the day, and Little T. went swimming - it was that warm.

My helper - Garden Barbie stayed with me for most of the day, raking the muck that I raked out of the lake (I simply do not do a good enough job - she has very high standards).


Our menu this week is pretty exciting for dinnertime, but breakfast and lunch are going to be simple due to the fact that I spent our budget on dinners. Breakfast will pretty much be oatmeal, eggs and toast and for lunch we'll mostly be having leftovers.

We will be trying some new recipes this dinner week. I'll let you know how they are.

Sunday - Cheeseburgers and Chopped Salad

Monday
- Salmon with Scalloped Sweet Potatoes

Tuesday - Spring Panzanella

Wednesday
- Freezer Meatloaf w/ White Sweet Potato Fries

Thursday - Pasta with Lentil Bolognese

Friday - Homemade Chicken Nuggets w/ Honey Mustard

Saturday - Pork Stuffed Collard Greens

For more great menu ideas, check out www.orgjunkie.com.

For all the members of our Weight Loss and Nutrition Class - this week directly after the class we will be having a bread making demonstration. That does of course mean there will also be bread eating as well!

Enjoy the day -Wonderwoman