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I'm making a third batch of Hot Cross buns today.
I made semolina bread using some BRM semolina, which is not whole grain. Much tastier than the whole grain stuff. Now I have to figure out what to do with about 20 pounds of whole grain durum flour.
We're having BLT's using the last of the tomatoes Diane brought home and some fresh semolina bread.
Strawberries are a lot of work, and unless you grow a lot of them, a small payoff.
The strawberries that I've gotten at the farmer's market in recent years have been the really tiny ones, sweet but pricey and scarce. And to be honest, I'm getting a bit disenchanted with the quality of the produce at the farmer's market, aside from sweet corn and melons. I'd rather visit the 3 fruit and vegetable stands nearest us.
I decided not to start another row of tomato plants or one of eggplants, so I did two rows of leeks.
We had salads tonight, using another of the tomatoes. I had tuna fish with mine.
Tomorrow I will be making my annual batches of Hot Cross Buns for Good Friday. We'll give most of them away, a family tradition started by my grandmother decades ago.
My wife got some nice tomatoes from the hydroponics lab at UNL today, so we had BLT's.
KAB baker's special powdered milk has been heat-treated to disable enzymes. The heat treatment also makes it so that you can't reconstitute the powdered milk and drink it. (We sometimes drank reconstituted powdered milk when I was young, I still can't stand the taste!)
There are other companies that also sell heat-treated powdered milk online, my guess is that King Arthur has one of those companies produce the packages of it they sell.
As I understand it, the BRM powdered milk is not heat-treated and can be reconstituted for drinking, or mixed with the water in a recipe.
We had more of the chicken pot pie, the rest will be lunch tomorrow. Which means I need to figure out something for supper. :sigh:
I ordered pizza and lasagna for supper last night and we have plenty left for tonight.
There's a Wisconsin maple syrup producer who usually hits the Sunday farmer's market in Lincoln around the 4th of July.
BTW, I was off a little on the carbs on the cookies, at 35 cookies per batch it's about 10.5 carbs per cookie.
We're averaging about a week for each batch of around 35 cookies. That's less than 3 cookies a day for each of us. 🙂
My wife analyzed the recipe, they're about 9 grams of carbs each, and they're helpful when her blood sugar drops too low because they're a combination of fast and slower carbs.
I did try some with chocolate chips in them or a Hershey's kiss on top, we thought that made them a little too sweet.
The last two years the most productive tomatoes in the garden were the 4th of July ones, they're not big (somewhere between ping pong ball and tennis ball for size) but they're productive. I think I got my first 4th of July tomato on about the 6th of July last year, there have been years when I got them ahead of the 4th. And they were still setting fruit when the frost hit in October.
First Lady was replaced by First Lady II a few years ago and now it seems First Ladies has replaced First Lady II. I had both First Lady II and First Ladies last year, neither performed as well as I was expecting, but I think that was true of quite a few tomatoes, and not just in my garden, even the growers at the Farmers Market reported issues.
Italian Heirloom has been a great sauce/juice tomato here, they're about the size of a medium apple.
My Celebrity didn't do well last year, but I think that's because we had a cold snap down into the upper 30's 3 days after I transplanted everything and it affected many of the tomato plants.
I plant Rutgers because my wife likes them.
Porter is a new one for me, it's supposed to be a good hot weather tomato, developed in Texas.
I've given up for now on Mortgage Lifter and Brandywine, too much cracking in the shoulders and not very productive the last few years.
I've still got one row in the seedling tray unplanted (not counting the one I've got reserved for a white eggplant like Burpee White Knight if I can find the seeds), but I'm not sure what I'll put there. The varieties of tomato seeds available in local stores seems more limited this year, even the garden supply store didn't have a wide selection.
I'm going to do another batch of chewy peanut butter cookies shortly.
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