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I would not have know that, except we learned it in the Master Gardener course years ago, and it was on the final exam, too!
That all sounds delicious!! Was this a planned tour group, or just something you decided to do on your own? It sounds like fun, too.
For dinner last night, I prepared boneless pork chops and smashed potatoes, with Penzey's Sunny Paris seasoning blend. With it, we had a spring greens salad.
Our trip to Penzey's was great fun! I found everything on my list, plus a few extras. Sunny Paris is a favorite of mine, and I've been out of it for a couple of months.
Today I made a dozen whole wheat sandwich thins. Yesterday I baked apricot scones.
Today I made whole wheat English muffins. And I finished the inventory of my spices, ready now with a list for my shopping trip to Penzey's tomorrow.
I made peanut butter cookies, and turned them into sandwich cookies filled with chocolate ganache.
For dinner we had turkey soup made from the Christmas turkey. With it we had deli rye rolls (a KAF recipe) also from the freezer. Making space, getting eager to garden soon.
You got it!
I understand what you are saying, Mike. But this is not intended to be a business to make a living from. It is to give my retired husband something to do, to keep him out of trouble!! I know the IRS is going to want us to show a profit eventually. Around here, most of the maple business is small farmers, and they are just needing to make enough to pay for the seed they need to start their crops in the late spring. Of course, the big conglomerates have been moving in, but stubborn old-timers don't like to sell out, they prefer to pass the business on their children.
In grad school, I had a couple of required courses related to scientific research which thoroughly covered correlation and causation. So many people don't know there's a difference, and I'm not sure how and when the average person is supposed to learn about that. I think most high schools have statistics courses these days, but not required for the entire student population.
Mike, we don't even have to think about marketing. Word of mouth works great! Last year we increased production quite a bit, although we didn't have all the new hi-tech equipment (plus, we need to tap many more trees) to reach maximum output. We sold everything we made, and gave away about the same amount we have been giving family and friends for years. Today, it looks like the season will be over after next weekend, as the forecast (which certainly could change!) predicts temperatures above freezing at night, so the sap won't run. For a couple of years, I have been selling syrup at the Sheep and Wool Festivals I attend throughout the year, in Illinois, Michigan, NY, Maryland and shows in New England - not so much for profit but as a conversation starter and promotion of agriculture.
Joan, that's very interesting about the cane syrup processing. It's sad to see the old methods disappear, but so much less work for the farmers. Of course, then there is the problem with "big" producers moving in and driving out the little guys. But maple sugaring is so much a part of our New England roots, and is promoted well by our state and local governments, it's a huge tourist attraction. Maybe the cane syrup industry is also in your area?
Joan, we used to make it the old-fashioned way, probably the way your Granddaddy made it, with buckets hanging on the trees to collect the sap, horse and wagon (and then snowmobiles) to gather, and a wood fire which required hours and hours of logging to get the firewood. About five years ago, we started using plastic tubing hung from tree to tree, and a generator in the woods to pump the sap from intermediate gathering tanks up to the sugarhouse. Then we added a vacuum pump to literally "suck" the sap out of the trees, and last year a reverse osmosis machine to separate some of the water from the sap before boiling to evaporate the remainder of the water. Last summer, my husband decided to go commercial (he's 75 and retired 3 years ago from his paid job) so he and my son built a new huge sugarhouse (not finished, no roof yet) with an oil-fired burner and lots of sophisticated equipment.
We're not going make enough syrup to sell much this year - all the carefully laid plans were delayed, and we are lucky to be able to make any syrup this year, but after another summer of construction, it should no longer be a family hobby, but a viable business. We live about 7 miles away from the sugaring area, but he has all electronic equipment, connected to his iPhone/Watch so he can monitor it from home. It's hardly hard work any more! And he is healthy and happy and able to enjoy his new toys! I wish I could share the delicious syrup with all of you!Baker Aunt, yes great minds do think alike! I also made a whole grain bread yesterday, and used KAF's Harvest Grains blend. It is one of my favorites, along with the new(er) Super 10 blend. I have a standard base recipe I use for most of my "daily breads", when I'm not trying out something new. I use 2 cups of regular whole wheat flour, 1 cup of AP, 1 cup of something else (rye, oats, or more AP or WW, etc) and a cup of grains and seeds (KAF or Bob's Red Mill or my own mix of whatever is in the pantry and needs to be used up). I always use buttermilk, and knead it in the bread machine, it makes 2 loaves.
Does anyone else use the Super 10? I'm not real pleased with it but haven't found the right changes to make it better (I've used the recipe on the bag and also my "daily bread" recipe). The bread is rather dry and crumbly. Any suggestions would be appreciated.
Last night we had fresh, still hot, maple syrup from our first boil of the year! So we had Vermont sausage and blueberry pancakes. We got quite an ice/sleet/freezing rain/snow storm for the past 24 hours, so we won't be making more syrup for at least another day.
So sorry most of you really don't have easy access to a Penzey store. I know you can mail order, but the in-store experience is so amazing. We will be driving 2 and a half hours to the store, and on the way back home will meet friends for lunch and then stop at Trader Joes. That is about 1 and a half hours from home, and one that we pass by 10-15 times a year so we have our standard shopping lists for those trips.
ItalianCook, I'm never sure how to freeze zucchini, or how to use it in baked goods - I just wing it every time! I shred it fresh, let it sit in a colander (no salt, no squeezing) for an hour or so and freeze it in 2 cup amounts. When I thaw it, it is a mass of zucchini shreds plus a LOT of liquid. I drain and use the shreds but save the liquid. If the batter looks a bit thick and dry, I add some liquid, until it looks/feels right. Not very precise, but it works. And info I have found on the internet is very conflicting - so I don't know what works best. I know - I should keep records of my results. I keep using zucchini in my baking because I grow so much of it, and it makes the baked goods healthier. Maybe someday. How do you use it?
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