Check Out My Saving the History Blog!

Hey All......Please take a gander at my new blog "Saving the History"

Sometimes things may cross between NCH and Saving the History, just as we sometimes cross with "Throwback Kitchen"  Even when we don't, I'm sure that you'll be finding interesting pieces for your reading pleasure, as well as links to the STH podcast!

Berries Are on the Way

The wild berries are coming in. There are a lot of these bushes around the 1840's Farm, the family farm in the Finger Lakes region. My favorites are the whites, as they seem so much sweeter than the red/black berries. My favorite way to eat these is to just stand at the bushes and chow down. But I do throw some in the freezer and leave some for the birds and whoever else.

I also have a few cultivated raspberries growing as well, compliments of some little critter who was spreading some seeds!  However, they are much smaller at this point.

Cukes Blossoming

The first blossom on the Japanese cucumber plant (as it isn't a "vine" yet). Except for some of the various wild berries, this is the first garden blossom for the year!

I was Quoted in an Article on the Taste of the Wild Dog Food Blog!

http://www.tasteofthewildpetfood.com/train-your-dog-to-herd-backyard-chickens/

Heirlooms?

They Provide Us With Our Food....

Don't they deserve our respect ?

Onion Tops are Done

The first batch of young wild onion tops are dried and packaged. I left this bunch whole, but the next will probably be chopped afterwards and stored in a spice jar. I use them just like chives and store out of the light so they don't lose their color.

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!

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.

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.

Old Containers?

Yep, you're seeing correctly. A couple of containers that I "swiped" from someone's recycle bin. "Why?", you may ask? It's simple!

These containers make great coating bins when doing smaller things such as wings, rings, chicken or pork nuggets......and so on. Just put the seasoned flour in the container, add whatever you want to coat, cover and shake!

Easier to use than a brown or plastic bag, not as messy, and the lid is a bit easier to get on and off than some of the better plastic wear,  which you are grateful for the first time you get a flour bath when trying to remove a tight fitting lid.

I've been using the yellow container for almost 5 years now. And it still works like a charm.

Could This Be True???

You Might Be A Farm Kid

So True.....

ASAP Garlic Relish

If you love sweet pickle relish and you love garlic, but have no time on your hands to make it fresh, here is a great shortcut that is sure to please.

Simply purchase your favorite commercial sweet relish, or pull a jar of your homemade off the pantry shelf, and add 3 to 4 peeled, FRESH, average sized cloves of garlic! Mix the whole cloves right into the relish, cover and let sit. (Clove numbers may vary to your taste and jar size. This is based on a 12.5 oz size.)
Within a few days.....sometimes within 24 hours, the fresh garlic will begin to permiate the relish, giving you a wonderful garlic flavor to your relish!

Leave the garlic cloves in till you have the desired flavor, or as I usually do,  leave the garlic in the jar until it is almost empty, then finely chop the garlic for use in tuna salad or any other culinary use you may find, as the sweet relish will have permiated the garlic as well!

Latest Book

Here is the latest book in the Backyard Farming series. One of my most favorite animals from the farm.

Watch for New Link

I will soon be posting a new link for an agricultural and culinary history website that I am developing. Here's a little hint.....
This area is rapidly losing this part of it's history. It is my goal to see that this doesn't happen!

Stay Tuned!

Hydroponics at Disney

When I go to Disney, I take the greenhouse tour every year. So many neat things going on there. It is also where I purchased my vanilla orchid.

This picture shows eggplant. Although this is hydroponic, my goal is to work in conventional gardening to get some of these same results for the home gardener.

Two Newest Books

Below are the two newest books of the Backyard Farming series. They may be purchased at any bookstore.

Allspice

My allspice tree is looking nice, although it does seem to be a slow grower. I still haven't found out all the information that I need on it, the biggest being do I need a second for pollination. Some articles say yes, others seem to say no. And if I do need a male and female tree, which do I have?

The leaves do smell really nice, however. They have the allspice scent and may be used in cooking just like the berries themselves.

It is funny that, when I tell people that I have an allspice tree, they are surprised as they thought that allspice was a blend of spices!

I also have started some paddle cactus in the open space of the container. Love pickled cactus so the goal is to get enough paddles to make a batch.

New Logo

Actually, I've had this logo for a while, but it will be new to the blog. Unfortunatly, the entire logo will not show here, but it gives you a good idea!

Keep watching for the change!