Tag: fermenting

Weekend Things – Nov. 16, 2019

November is birthday month in our family (we sneak into early December too). In a month’s time, we celebrate 2 grandchildren, 1 nephew, 1 daughter, 1 daughter-in-law, my stepmom’s and my birthdays. It is mostly card exchange as except for the two grandchildren, all are adults. Grandkids get gifts of some sort depending on age and interest.

If you have followed this blog for a while, you know that I am a spinner, knitter, sometimes crocheter, weaver. Because of this, I am a definite yarn snob. But, sometimes it is necessary to use yarn that I don’t spin for a project. Granddaughter local is one of the birthdays. She is turning 8 and has grown many inches and many pounds since last winter, she needed a new winter coat. Her Mom found a real bargain, a very neutral gray coat that granddaughter loved. To go with her new coat, and because she seems to love her handmade gifts (last year a string backpack for her music lesson items with a colorful binder to hold the music), I decided to make her a knit hat, scarf, and mittens to go with her new coat. Because they will get hard use and need to be washed, I bought a giant Caron Cake of acrylic yarn in shades of purple to make them.

I had finished the mittens, hat, and most of the scarf a week or so ago, but didn’t want to add fringe to the scarf and it didn’t look finished as is, so this afternoon, I crocheted a triangle on each end and added a small tassel, maybe less appealing to their 3 cats if it is left out. A year or so ago, I found the little wooden buttons that say Handmade with love by _____, so I added her pet name for me and sewed one on one end. Her birthday is next Sunday, so after we go to the farm where our turkey has been raised to pick it up, we will have a family celebration for her birthday.

Last night, I finished knitting a pair of fingerless mitts from some Romeldale CVM wool that I spun for the Shave ‘Em to Save ‘Em challenge. They were given a soak and blocking last night and are currently drying. Here they are before their bath.

They will go in my shop and be taken to the various Holiday markets until they sell. I am toying with sewing a row of small deer antler buttons to the backs of the hands.

Saturday mornings, when I am not at an event, are breakfast out followed by the weekly Farmers Market. Today I was seeking yams for Thanksgiving as I didn’t grow any this year. Also seeking some ground beef to make dinner for daughter and her family tomorrow night, and other than that, I just browse and make decisions on what is available. I was able to get nice turnips, fresh spinach, Daikon radishes, potatoes, breakfast sausage, and Mozarella in addition to the yams and ground beef. As I finished the last of my fermented dilly beans last night, the Daikon radishes were purchased to make kimchi. Once home, they were peeled and diced, sprinkled with salt, sugar, and crushed red pepper and set to weep while I put everything else away and finished the scarf for granddaughter. It is now packed in a jar with a fermenting lid to sit for a few days.

Next weekend begins the holiday markets. There is still one scarf that is about half done that I would like to get finished and blocked, then I will begin a pair of fingerless mitts or glittens for me as I lost one two weekends ago when I did the Harvest Festival at Booker T. Washington National Monument. There is no real hurry on them and I can knit on them while I am vending.

November 16, 2019
Sunday Thankfulness

Weekends bring the Farmers’ Market and breakfast out. We live near a major university town and university towns have bagel shops, except this town didn’t. You could get a bagel at one of two local coffee shops, but they were made in a city nearly an hour away. Those bagels could also be bought at the natural foods stores, but they are only delivered once a week. You can get Panera’s idea of a bagel. A new vendor at the Farmers’ Market is now selling bagels, I haven’t tried them yet and yesterday was much to cold to stand outside and eat a cold bagel. On Monday, however, the town got it’s first made on the premises, get them fresh bagel shop. Welcome Hello Bagel. We ventured in instead of going to the usual diner which has been so busy the past few weekends that we have had to stand at the door and await a table. Yesterday’s bagel was hot and delicious, buttered with a cup of coffee. They do need more cream cheese varieties, but lots of bagel flavors.
Fueled with breakfast I braved the market while Mounntaingdad sat in the car and finished his newspaper. My favorite meat vendor was back and was saddened to hear her absence was due to the death of her father. She had just left his side to return home when he passed.
A few meat items and a large cabbage were purchased from her, potatoes and almost 4 pounds of Daikon radishes from another vendor. I had kimchi or more correctly, Maangchi in mind.
Growing up, I had never heard of fermented food, wasn’t a big fan of canned sauerkraut, and yoghurt wasn’t in every dairy case. Upon buying our farm we found, with son#1’s help, a Korean Restaurant in a tiny town west of us and I experienced my first kimchi and though I don’t like all kinds, I do love Maangchi, the radish kind, and a turnip one that is similar. Most all of the fall harvest of radishes were made into Maangchi and it is nearly gone. Daikon’s make a better version and since they were available, I knew I could have more.

Such an easy process.

Not many ingredients.

Like kraut, the radish mix must be packed down to remove air. It can be eaten right away or let to sit on a dark shelf for a few days to ferment before putting in the refrigerator for enjoyment later.

I do think that next year the garden will contain Daikon radishes instead of the smaller cousins.

I am thankful for discoveries, for an awesome local market, for good food and as we are leaving shortly for another organization meeting against the pipeline, for “neighbors” who also want t o stop the desecration of our beautiful environment by this abhorrent potential project.

November 16, 2014
Olio – June 18, 2014
Olio: a miscellaneous collection of things

Pet peeves of the day;
- the trend of semi fast food restaurants to shout out across the dining area “Welcome to …” each time a patron enters any door of the establishment. Do they really think that is appealing and welcoming?
- also in a semi fast food restaurant or even a real restaurant for an employee to walk up to your table and grab the tray/plate before asking if you are finished with it and say, “May I take your …” One literally tried to take the tray with my husband’s fries on it today while he was still eating them.
- along the same vein, to be in an establishment and have not only your own server ask how your meal is, but anyone else that works there. We have been asked at one steak place we patronize as many as 4 or 5 times by that many different people about how our meal/visit was while we are still seated and eating. Let us enjoy our food in peace.
Today was resupply all the critters feed. We managed to run out of dog food, cat food, chicken layer and chick starter grower all at the same time. That was a car full.

On our way home, we stopped at a local greenhouse and bought 4 new Day-lily plants, different from the two that I have and also bought 3 more pepper plants as some of my heirloom starts didn’t grow once put in the garden. Of course that mean garden work when we got home and it is HOT, HOT, and humid out there today. Two of the Day-lily plants went in the perennial bed in the front of the house. The garage wall bed had gotten grossly overgrown with grape iris, the purple ones that smell like grape Kool-aid.

That is one of 4 huge clusters when they were blooming. They haven’t been thinned in a few years, they were overrunning the English Daisies, and the bed had gotten weedy as well. I dug them all out! I hate to throw them away, but there are too many to replant. I am going to load them in the tractor bucket and dump them where we don’t mow. I bet some of them will come up next year and bloom there. A few of them were moved to a bed by the deck. The rest of the bed now has the other two Day-lily plants, two lavender plants, some English Daisies, a yellow poppy, three clusters of Dutch Iris plants that I divided from the deck area and on the opposite side of the walkway out of the garage side door, the Bronze fennel. The bed is weeded, watered, and mulched with spoiled hay until I can get some more shredded mulch to apply to the bed.

It looks sparse now, but will fill in quickly and have more variety.

The haying is not going as quickly as we had hoped. Jeff is trying to do too much at the same time. They tettered the upper fields yesterday then came back and raked it into rows for baling, but the first bale was too green so they left it to mow the lower field and ran out of fuel. This afternoon the have turned the hay and

hopefully will get it baled this evening as we are due for rain for a few days.

The first batch of mustard is so good, there are 3 batches fermenting now to share. Two are Bavarian style and one is a repeat of the horseradish recipe.

I think I am going to have to buy some sausages to grill soon.

Raspberries are ripening. Tonight I harvested about a cup of them and resisted eating them as I picked. They went into the freezer. As soon as I have a quart, there will be a raspberry jam making session.

Life is good on our mountain farm.
June 18, 2014