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Our 10 bushes are planted in a 50 foot row. My husband built a frame to support a netting. It is greenhouse shadecloth that allows 80% (I think, we bought it about 25 years ago) of sunlight through it, and we put it over the row as soon as we see the birds begin to check for ripe berries in early July. The netting is 20 by 60 feet, and all the edges are bound by heavy tape with grommets about every 5 feet, so we use huge "nails" to tack it to the ground. It goes up one side 6 feet, across the top 8 feet, and down the other side 6 feet. I can stand under it to pick. The bushes are just approaching 6 feet tall now. We had it made through a local nursery, and although it wasn't cheap, we got our money's worth in berries! Our raspberry and blackberry rows have a similar support system, with wires on the sides to help contain the branches, but no netting. We tie tin pie plates and old cds to the wire supports; their clanging and flashing light as they twist in the breeze and sun helps scare the birds away, but does not elminate their feasting. We also use "scary eye" balloons and have fake owls scattered around the garden area. To extend our season, we have 50 ft of July raspberries, and 50 ft of fall berries, which are just beginning to ripen now. Our berry supply lasts us til the next picking season, and my husband has berries on his breakfast cereal every day! Do you grow berries? Any tips?
BakerAunt, do you ever use frozen berries? Any hints for how to work with the variability of the wetness of the berries? Other than the toothpick test? I'm going to try both of your recipes - nothing like recipe testing as an excuse for another batch of muffins!! Also do you have the burger bun pan? I often make muffins in those, especially when I use a streusel topping. You get a bit of streusel with each bite!
Italiancook, I confess I did not add the full teaspoon of sugar on the top of each muffin, thinking that was way too much, but added just a sprinkle. these were plenty sweet. I mostly use a white crystalized sugar, more for the sparkle and crunch than the sweetness. Mike, you are right - blueberry muffins are usually sweet, and this one called for lots of sugar. I'm a diabetic, and usually cut back the sugar by 1/4 -1/3, but the first time I try a new recipe I generally follow it exactly. I've got lots of blueberry muffin recipes, since we have 10 blueberry bushes that yield 50-100 quarts each summer. I usually add lemon flavoring, also. M
I made 2 loaves of whole wheat-oatmeal bread. We go through a lot of sandwich bread at this time of year. When we are picking tomatoes and lettuce from the garden, all my husband wants to eat for dinner is BLTs. Also, I made blueberry muffins, the KAF Jordan Marsh version. It is the second time I've used that recipe, but never again. I was disappointed the first time, as I recall. They did not rise, at all, although I know my baking powder is good. And the top edges was overbrowned, but the centers could have used another minute. The recipe called for 30 minutes at 375*, so I turned the temp down to 350 for the second pan. Same result. I put an oven thermometer in the oven a couple of weeks ago, and the temp was right on. I plan to make zuchinni-cheese-herbs pancakes tomorrow night.
I made the usual 2 loaves of whole grain bread; I'll be out of town next week for 8 days and need to leave the freezer stocked for my husband. I also made blueberry scones and a berry trifle, using blueberries, blackberries, and raspberries we grow. I think I cheat a little, 'cause I use a box cake mix (lemon), instant no sugar added pudding (lemon), and Cool Whip. The kicker is the raspberry liquor my husband makes every year, and I drizzle it on the cake bites. It adds a lot of flavor without being overpowering. Yummy!
I don't know how to edit my last post, but I have remembered another meal! I made a chicken salad for sandwiches one night, and we had a good old-fashioned summer meal of ribs, corn on the cob, and potato salad. Delicious,
This week I have made a bean salad, sweet Italian sausage kebobs, and grilled chicken thighs with green beans and tomatoes from the garden. I know we ate more than that, but I guess it wasn't very exciting if I can't remember what it was!
Great to know that you are doing OK and back in the kitchen!
Rascals, the recipe is Zuchinni Brownies from the KAF website. They were OK. They were cake-like and I prefer fudgy brownies. They were dense, and the flavor was excellent. I doubled the recipe and used a 9 x 13 pan. I baked them an extra 10 minutes to get a clean toothpick. KAF also has a chocolate zuchinni bread and a chocolate zuchinni cake; there is very little difference in taste or texture among those. I might or might not make any of them ever again. Not bad, just OK. I need a recipe that calls for 20 bat-size zuchinnis!!
This recipe for a Tomato Tart is one of my most favorites; you could play around with it. You might have to reduce the amount a bit. I don't know what depth of filling you are looking for. I don't know where I got the recipe, but think it was in a newspaper about 2005.
1 9 inch pie crust (I sometimes replace with a tortilla shell; less fat, but different texture)
6 tomatoes, cut in wedges (I use more than 6, use a meaty, plum/paste tomato; less watery)
1/2 C mushrooms, sliced
1/2 C onion, chopped
1 Tbls butter/margarine
1/2 C mayonnaise
3/4 C shredded Parmesan
1 C shredded mozarella
1 clove garlic, mashed
1/4 C snipped basil
1 Tbls parsleyPreheat oven to 350. Bake pie crust 15 minutes.
Saute onion and mushrooms in margarine.
Mix cheeses, mayo, garlic, basil. Stir in onion mix.
Put tomatoes in crust, skin side down. Spoon cheese mix over tomatoes. Sprinkle parsley on top.
Bake 30 minutes.I'm going to try this using your recipe for the pizza/pie crust -- if my tomatoes ever ripen.
It's been so hot and humid here that cooking has been minimal. One night we had leftover creamed turkey casserole from the freezer when thunderstorms moved through just at grilling time. I made a bunch of salads - broccoli, zuchinni zoodle, and a pasta with kale and Feta. Then I played around with Margherita Quesadillas. So simple and easy. I used 8 inch tortillas, layered with mozzarella, thin sliced Sarnoski plum tomatoes, and an assortment of herbs (basil, thyme, savory, marjoram, garlic chives, oregano, and probably some others) snipped from the planters on my deck. I heated them in a cast iron skillet to brown them and melt the cheese, and then at dinnertime I simply reheated in the microwave. They were excellent- the assortment of herbs was amazing, so each bite was a little different and unexpected.
I made two loaves of whole grain sandwich bread, blueberry muffins with lemon streusel (using KAF's burger bun pan). and molasses cookies. I have Moomie's Burger Buns rising now and will make zuchinni brownies shortly. This sounds like an awful lot of food for two of us, but I'm going out of town next week for eight days so I'm stocking the freezer for the road trip, for a potluck on Sunday, and for my husband so he doesn't starve to death while I'm gone.
You can't go wrong with any of Mrs M's recipes! I've made a couple of these muffin recipes; thanks for reminding us, Swirth. I also especially like her Cranberry Orange Nut Bread and Cream Cheese Pound Cake.
Rottiedogs, I put the Basic Muffin recipe from janloew in the Recipes file. The first time I make a recipe, I follow it exactly, but after that, I often try variations, usually to change the flavor, or make it healthier. I hope you enjoy these muffins. Let us know if you try some changes to it.
Today I made the Basic Muffin recipe by janloew from the old BC. I added KAF's lemon juice powder (love, love, love this powder for a tart-sweet lemony flavor!) and about a cup and a half of last year's blueberries from the freezer, as well as sour cream to use it up. I should have baked them another couple of minutes, but they are fine and delicious. I also made two loaves of whole grain sandwich bread. I used my regular bread recipe, Maple Buttermilk, from Beth Hensperger's Bread Lover's Bread Machine Cookbook, with lots of substitutions as usual. I used 1/2 cup of KAF's maple granola, to use it up, and 1/2 cup of Bob's steel cut oats. I also used Splenda Cup for Cup, to use it up. We love this bread, an no matter what you sub, it is no fail.
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