my salad days

Garden salad of green leaf, red leaf, and buttercrunch lettuces, parsley, spinach, diced radishes, sauteed baby beets, hard boiled eggs, and pumpkin seeds. Topped with the Tulip Tree Hill house dressing.

Right now the garden is providing an abundance of mixed greens and spring roots, so salad is on the menu more often than not. With the exception of the pumpkin seeds, everything in the salad above was raised right here. Pretty cool, huh? Hopefully with this year's pumpkin crop, even the seeds will be homegrown next spring.

My favorite dressing right now is a creamy sweet and sour herb mixture. Here's the recipe:

Tulip Tree Hill House Dressing

In a one pint jar, add the following:

1/2 cup apple cider vinegar

1 cup salad dressing

2 tablespoons sugar

1/2 teaspoon dill weed

1/2 teaspoon celery seed

1/4 teaspoon thyme

Put the lid on the jar and give it a good shake until well blended.

Open the jar, stick your finger in and give it a try.

Adjust sugar and/or vinegar to taste.

That's it, all done!

Please keep refrigerated.

goose eggs and custard

Griselda and Teague, my American Buff Geese, have set up housekeeping in their stall in the barn, and Griselda has begun laying eggs. And what eggs they are! Simply beautiful. I've had these geese going on 4 years now, and I'm still not tired of seeing their eggs every spring (well, almost spring, anyway). 

Once egg-laying begins, I usually leave a few marked eggs in the nest to encourage continued laying, but will check daily for fresh eggs for my own use. Then in mid to late March, I'll allow a clutch of about a dozen eggs to collect in the nest, which will usually prompt her to start sitting on them. Once she's sitting, the eggs will take 31 days to hatch. If all goes well, goslings will be here sometime around the first of May.

For those of you unfamiliar with geese, here's some trivia...

Geese generally mate for life and can live 20+ years.

They are very family oriented and form strong bonds.

Seasonal breeders and layers, they will usually mate, nest, and lay eggs from February through late spring or early summer, generally laying between 20-30 eggs per season.

A typical large chicken egg weighs in at 2 ounces. A goose egg is about 7 ounces.

Since goose eggs are much higher in protein than chicken eggs, they are great for baking.

My all time favorite goose egg recipe is egg custard. With the higher fat and protein content, what is usually considered a delicate recipe is a breeze. Here it is...

Baked Goose Egg Custard

2 goose eggs

1/2 cup sugar

4 cups milk, scalded and cooled to room temperature

1 teaspoon vanilla

nutmeg

- preheat oven to 325°

- beat eggs slightly

- whisk in sugar and vanilla

- add milk slowly while whisking

- pour into a lightly greased casserole

- sprinkle with nutmeg

- set in larger pan with 1" hot water

- bake 50 minutes or until firm to the touch and golden

Enjoy!

making bread

"Without Bread all is misery." —William Cobbett, British Journalist (1763-1835)

My Aunt Ruth makes the best bread ever. Amongst all my aunts, uncles, and cousins, no one else can touch her. Several years ago she gave me her recipe and I've been making bread off and on ever since. It still doesn't quite match her level of deliciousness, but it's pretty good. It's your basic soft white bread, good with just butter or some home made jam - especially when it is still a bit warm from the oven. And since this recipe was freely given to me, I thought I'd pass on the love.

I use my KitchenAide mixer with the dough hook, but Aunt Ruth sure never did. So feel free to mix and knead the traditional way.

Aunt Ruth's Bread Recipe

Into a large mixing bowl, add 2 cups warm water (about 110°F).

Start the mixer on low speed and add the following:

1 3/4 tablespoon shortening (butter, lard, or crisco [ick])

1/3 cup sugar

1/2 teaspoon salt

1 tablespoon yeast that's been dissolved into 1/2 cup warm (110°F) water

6 cups flour, adding just one cup at a time.

Add only enough flour to keep the dough from sticking excessively to the bowl. I'll usually add 5 cups and as it's kneading only use as much of the last cup as needed. The dough should be soft and shiny and elastic. It's probably better to add too little flour than too much. Too little just means it will be a bit harder to handle. Too much and you'll ruin the texture of your bread.

When finished kneading, place in greased bowl and turn over to oil the other side. Cover and let rise in a warm place until double. Punch down and let rise until double. Using oiled hands, divide into two, shape into loaves and place in greased pans. Let rise again until double. 

Bake at 375°F for 10 minutes, then 325°F for 15 minutes.

Remove from pans and allow to cool on racks.

If you're feeling feisty, you can exchange honey for the sugar. Also consider adding some crunchy wonderfulness to the mix. You'll want to add this stuff right before the flour. I've used as many as four or five of these at once. It turns a simple white loaf into something rich and hearty. But take note: these are my own additions, if you don't like them, don't blame Aunt Ruth. It's not her fault. 

Here are some ideas:

1/3 cup sunflower seeds

1/3 cup old fashioned rolled oats

1/3 cup red and/or golden flax seed

1/4 cup white and/or black sesame seed

1/4 cup poppy seed

1/3 cup wheat berries (soak overnight first)

date nut pinwheel cookies

Growing up, we always went to my grandparents house for Christmas dinner. To this day, one of the things my sister and brother and I remember the most is the vast array of desserts that would follow the main meal. It was endless. Cakes and pies and puddings and cookies - oh, the cookies! Platters of them. My favorite as well as that of my sister was always the date nut pinwheels. Several years ago I picked up the tradition and started making them at christmas, so now it's something we once again look forward to every year (along with vanilla cornstarch pudding). Here's the recipe. You've got to try them, they're delicious.

Date Nut Pinwheel Cookies

1 cup shortening

2 cups brown sugar

1/2 cup granulated sugar

3 eggs

4 cups flour

1 teaspoon salt

1 teaspoon soda

1 teaspoon cinnamon

date nut filling (see below)

Cream the shortening and sugars together.

Add eggs and beat until fluffy.

Sift together the flour, salt, soda, and cinnamon. (I just use a whisk.)

Add dry ingredients to the wet, and mix until smooth.

Divide the dough into two, flatten each half slightly, wrap in plastic and refrigerate until firm, probably 2 hours or more.

Roll out each half to 1/4 inch thick and spread with filling.

Roll the dough and filling up like a jelly roll, wrap in plastic, and refrigerate several hours or overnight.

Cut into slices 1/8 - 1/4 inch thick, place 1 inch apart on greased cookie sheet (or better yet, use parchment paper).

Bake at 375°F about 8-10 minutes, or until a golden brown.

This should make about 3 1/2 dozen cookies.

Filling:

1 1/2 cups ground dates

1 cup granulated sugar

1 cup water

1/2 cup black walnuts

Combine dates, sugar, and water in saucepan and stirring constantly, cook until thick.

Remove from heat and add the nuts.

Allow to cool to room temperature before spreading on cookie dough.

Enjoy!

from planting the seed to the table - cornbread!

So I made the first batch of cornbread from my own corn. Very exciting (what can I say - it seriously doesn't take much)! How satisfying to go from planting the seeds in the ground, to watching it grow all summer, harvesting, drying, shelling, grinding, and baking. And then to be able to serve it for a family Sunday dinner is like icing on the cake - or honey on the cornbread, as the case may be.

Recently I was asked if I toasted the corn. Nooooooo, was I supposed to? Well apparently, that's what some people do. No idea why other than maybe it adds to the flavor. I'll have to try that next time and see just what the difference is.

At any rate, I ground the corn using a "family grain miller" attachment for my KitchenAide stand mixer. Great invention - pour the corn in and wait for it to be ground up. It had to go through twice. Once to do a really rough grind, and then again to get it to the desired fineness. 

Here's the recipe...

hot stuff!

Last year, I made hot sauce with hungarian hot wax peppers using the recipe below. Loved the stuff because it had great pepper flavor, but was only mildly hot. I like it in tuna salad, on hard boiled eggs, in baked beans, almost anything that could use a little kick (which is most stuff). This year I decided to expand my repertoire and use three more types of peppers, so I went to the ag auction and bought habanero, cayenne, and jalapeno peppers in addition to the hungarians and made a sauce of each type. For a point of reference as to how hot each is, I looked up their scoville heat ratings. The hungarians are rated 300-700, jalapenos are 3,500-6,000, cayennes are 30,000-50,000, and habaneros are 100,000-350,000. Safe to say that the habanero sauce is not for the faint of heart, but for the true heat seekers. 

I've included the recipe below and as you'll see, is incredibly easy! I encourage you to try your hand at it - especially if you can find the hungarian hot wax peppers.

Recipe for Hot Sauce

1 pound peppers, roughly chopped, stems removed

2 cups white vinegar

2 teaspoons salt

• Combine everything and heat in a saucepan, simmering for 5 minutes.

• Cool, and puree in a blender until smooth.

• Pour into a jar and allow to steep in refrigerator for 2 weeks.

• Strain, using cheesecloth or a fine sieve and store in clean jar.

• Keep refrigerated.

farm stands

One of the things I love about where I live is the abundance of locally grown fresh food. There is something special about preparing and eating produce that was just picked that morning at the peak of ripeness. There is a rhythm to the seasons that can be enhanced by the appreciation of seasonal foods, if you'll let yourself feel it. And since I can't grow everything myself (nor do I really want to), I enjoy supporting the local farmers. This morning I stopped at a stand not far from my house for the best Red Haven peaches. Later, I'll make peach pie and home-made ice cream (from that fresh milk I bought). Maybe that's what I'll have for dinner. Yum.

Fresh Peach Pie

4 Cups peeled and sliced peaches

3 Tablespoons Clear Jell (or instant tapioca)

1/8 teaspoon salt

1 Cup sugar

1/2 teaspoon vanilla

1.5 Tablespoons butter

Mix everything except the butter in a large bowl. Allow to sit for 15 minutes while you prepare the crust and preheat the oven to 400 degrees. Use your favorite crust recipe*. Fill the crust with the fruit mixture, dot with the butter, add a top crust, pinch the edges, cut some steam vents, sprinkle with sugar, and bake for 50 minutes. 

*I have to say that the Pillsbury rolled up pie crust in the grocery store's refrigerated section is really quite good, so for any of you who don't make pies because making a crust is a hassle, you no longer have any excuses!

Home Made Vanilla Ice Cream

1 cup sugar or honey (I like honey best)

1 Tablespoon vanilla

1.5 cups heavy whipping cream

2 cups half and half or light cream

6 large egg yolks

Combine cream and half&half in saucepan and bring to a simmer.

In the meantime, combine egg yolks and sugar/honey in a bowl and whisk together.

Whisk 1/2 of the hot cream into the egg mixture a little at a time.

Pour egg mixture into pan with remaining cream.

Stir constantly over low heat just until slightly thickened, remove immediately from heat.

Pour through strainer into clean bowl and add vanilla.

Chill until cold or overnight.

Freeze in an ice cream maker and serve immediately as soft serve or store in freezer for up to a week.