Friday, April 29, 2016

Time to Start Drying

Had to mow today up at the 1840s farm (I'm up here in the Finger Lakes for a bit working on my latest book). Now, anyone who really knows me, knows I absolutely HATE mowing lawn, and I put it off for as long as I possibly can.

Well, today the grass was long enough that I had to grit my teeth and get the lawn tractor out. But before I did that. I went around the lawn and trimmed off the young wild onion tops so that I could dry them. I already have a big patch by the house and those straying into the lawn would be lost anyway. So, I cut off the tops and use them like chives. Sometimes fresh, sometimes dried.

Now,  I'm filling one of my dehydrators with wild onion tops. I have 4 machines, and fortunatly brought on with me. One is a very basic, bare bones, 1 has a fan, and 2 have adjustable temperature controls with fans. And depending how much I have to do, there are times when I have had all 4 going at one time! My favorite thing to make? Jerky, of course! But this year I plan on making some tomato powder and garlic powder as well.

Saturday, April 23, 2016

EPCOT Flower and Garden Show

Upon entering the Flower and Garden Show at EPCOT, we were greeted by no other than farmers Mickey and Minnie!

Friday, April 22, 2016

Good News

I am working on 2 new show concepts that I hope we will begin work on within the month. I'm quite excited about this and I think viewers will enjoy!

Happy Friday!

Monday, April 11, 2016

Thursday, April 7, 2016

Salt and Vinegar Crispy Smashed Potatoes

I love these things and I find they taste even better using red potatoes, although any will do.

Basically, just take potatoes that are about salt potato size, or a bit larger. Leaving skin on but removing any eyes, cook up about 2/3 of the way. This may be done stove top, microwave or in oven. When I'm in a hurry, I use the microwave.

When cooked, cut in half, then smash down each half. (A sealed can of tuna or cat food  works well for this..). Place on cookie sheet, sprinkle with sea salt and vinegar. I prefer cider or malt, but you can also use white.

Place back in oven at 350, until cooked through and crispy on top. Add additional salt and vinegar to taste before serving, then serve immediately.

NOTE: If potatoes are done but still not crisp, you can put under the broiler, but watch carefully! The potatoes may also be finished in a toaster oven, which will allow for a little more crispness.

Monday, April 4, 2016

Pine Nuts pt.2

Now that the pine cones have throughly dried and are begining to open, I  transferring them to a grocery bag. You can use plastic or paper, but as the seeds fall down into the bag, you'll be able to see them better at the bottom of a white or brightly colored bag rather than brown paper.

By allowing the seeds to drop to the bottom of a bag, rather than keeping the cones on a cookie sheet or other flat surface, you lower the risk of accidentally spilling it all to the floor, dropping seeds when picking up the cones, etc.