Saturday, April 1, 2017

Peas

My history with peas has been more than a little rocky. First I grew regular peas and found that despite having lots of pea plants the return was just awful. Like a giant bowl full of pea pods would generate enough peas for a medium serving of peas for me. Lame!

So I decided to go all in on sugar snap peas. I had a season or two of happiness with them, but I always felt like I didn't get enough of them. We would have them with 5 or 6 meals, but then none to freeze, none to share. Then I entered the black hole of peas. The last three or four years I've either not planted any or not gotten any. Like, not any. I'm not sure if it's the woodchuck or the deer or the rabbits, but the plants are just disappearing.

So this year I built them a fortress. A castle. A stronghold. Forged from the mighty chicken wire left over from the giant tomato cage in the back yard, I built a crude structure over the peas. Certainly good enough to keep out rabbits. Not sure with woodchucks, but probably. Also doubles as support once the peas grow a little higher. And I planted quite a lot of them. Both in the small strip off the back deck and the longer strip on the side. Clearing the beds took some time and effort. But if I get a bumper crop of peas, I'll be amply rewarded.


Side "yard" planting

Backyard strip planting
Mal needs cash, so he has offered to clean up the rock garden. Once a huge bed of flowers, chives, and strawberries, seasons of neglect have left it full of weeds and even some saplings. If he can get it cleared out, I may try growing a ton of basil in there. May also try to get the strawberries up and running again. I bought some seeds. We'll see how those work out.

Bonus daffodil. Also gives some hint of the brush that fills the rock garden.
Getting the chicken wire gave me a clue how much of a mess the fenced in garden has gotten to be. I will clean it out a bit, I do want to get green beans going back there. If I had a nice couple beds of green beans, I could probably get enough to freeze, that would be sweet.

Wednesday, March 29, 2017

More Seeds

Second batch of seeds set in a tray to germinate the 29th (first batch was the 25th). I have quite an array of peppers and tomatoes at this point. Also ordered some seeds - a couple stragglers I could not find locally - most notable Black Cherry and Sungold. Should be here early next week I guess? Anyway, The San Marzanos are starting to sprout. The other tray of tomatoes looks like a few on the cusp of sprouting. The peppers not so much.

Tasks for this weekend - start some snap peas in the back/side yard at home. Use some chicken wire to protect them from varmints. Get the community garden plot set up for zucchini. Way early, but if no more frosts I'm golden.

Monday, March 27, 2017

Seed Starting

Well, it's about that time. Maybe a smidge late to get my seeds started indoors. But no matter, I'll do it anyway! So I carefully lay out 200ish seeds in plastic take home containers on a nice wet paper towel to sprout. I want to be scientific about it, so I lay out ten of each seed, I want to see what percentage, if any, of my older seeds will sprout. I carefully lay them out in little lines on the paper towel. I rip one corner of the towel so I know which line is which seed. I write up legends for each tray of seeds carefully detailing which breeds and which years the seeds are from. I set them in a nice spot to germinate. Day two of the process, I knock over a broom and all three trays topple to the ground, seeds going every which way. *sigh* The peppers, fortunately, seem to have been less scattered, so maybe still have some idea which is which. But the tomatoes may be mostly hopeless. Plus side, they're all good. Minus side, if I end up with 10 cherry tomatoes and no San Marzanos, I will be one unhappy farmer.

Actually, taking a look at the trays, one is all San Marzanos, and that tray was largely unaffected by the incident. The tray of peppers is hopelessly scrambled though. Solution - plant all of them? Only need 40 or 80 buckets! Which might actually be doable. Probably not all of them will germinate though. The big catastrophe is the other tomatoes - Red cherry large fruited, Yellow pear, Rutgers, Mortgage lifter, and Brandywine. Hopelessly jumbled.

Tuesday, March 21, 2017

Survey Says...

Well, ok, they turned out pretty good. Perhaps a little soggy and not quite flaky enough, but very edible. There was a small amount of leakage, but not a vast sea of butter for me to pour down the drain which then requires me to do some plumbing work when it congealed (true story, that happened last time!).

Isosceles triangles, not right triangles.

Can you tell the difference between these two? Bottom pic is after 2.5 hrs of "rising"
Despite a long rise is a not crazy warm spot, they didn't rise at all. I mean look at them. Nothing. Crazy. Ever so, they puffed up in the oven nicely, so I'm not going to complain.

Not too shabby

Flaky, layered, but maybe not perfect. YET.
All in all a solid effort, but still needs a bit of improvement. Another error, I had them in the oven for 5 min before I realized I hadn't done the egg wash. Doh! Perhaps bake slightly longer, but they were already so brown I didn't want to. Lowered the temp to 415°.

Sunday, March 19, 2017

A Complaint and a Screw Up

The new recipe suffers from the same issue with the butter-dough geometry that annoys me. This one is even worse - the butter would be outside the dough. Well, whatever, I rolled it out larger than they suggested.

I'm doing the three day prep, that'll actually work nicely with us getting fresh croissants for dinner tomorrow and then somewhat less fresh croissants for breakfast Tuesday. I think I might even use them for lunch bread. It's going to be a mixed bag of lunch breads this week! Today I made the normal no knead dough recipe but I just wadded the dough into little balls, flattened them out a bit and baked them for a while. They made amazing slider rolls. Crusty, but not too much, nice light crumb. Is there nothing the no knead recipe can't do?

Anyway, my big boo boo today in the lamination was to not rotate 90° on the second roll and tri-fold. Ooops. I suppose it's not hyper-critical. That plus the bread flour dough make two strikes already. Hopefully I will finish flawlessly.

Plus side - didn't see any evidence of butter streaks near the surface this time. Cool. Also used Finlandia butter, not sure if it will make a huge difference from Keller's.
Dough rolled out larger than the recipe called for

My butter "square"

Bonus pic of no knead slider rolls from standard no knead dough

Saturday, March 18, 2017

New Recipe

New recipe courtesy of my chum Percy - http://www.finecooking.com/recipes/classic-croissants.aspx . Whipped up the dough, letting it sit overnight in the fridge. One fail - I didn't have all purpose flour so I used bread flour.

Wednesday, March 15, 2017

Results, Croissant run #3

Ok, so they turned out better than I had expected. I checked on them 10 minutes through the bake and saw them boiling away in a giant puddle of melted butter. Doh, I guess butter containment was somewhat less than 100%. So I took the tray out of the oven and slowly and carefully poured off the butter ocean. Popped them back in and voila. The recipe said 20 min, but that was woefully inadequate, took 30. Even then could have stayed in a bit longer. Otherwise pretty good. Very flaky, very buttery.
Roll them dough
Cut into triangles

Rolled into crescents
Ok, maybe not too bad


Cross section

So flaky
Leftover dough rolled into a chocolate croissant

Chocolatey inside