11 August 2019 Harvesting Garlic

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Garlic was harvested, trimmed and hung in shed to dry for about two weeks. The quality is excellent. I saved the bulbils which will be planted in October. My garlic keeps in the cold room in the basement until about May 2020

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10 August 2019 New Bread

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I grind my flour using red fife wheat and decided to make a simple bread. The dough is flour, baking powder, olive oil, and water. The ball of dough is made into balls of about 50 grams. A ball is slightly more than a slice of typical bread. Cooked for ten minutes in boiling water.The result is a sort of bread with a texture which is pleasant to chew.Motivation is a dislike of commercial bread.

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9 August 2019 Perogies

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Perogies were made. The fill was garlic, a piece of tempeh, onion, blue cheese, tomato, and a large potato. The fill was saute in olive oil.
The crust was whole wheat flour, two tablespoons of oil, anad water. The flat cakes were made using a tortilla press, which is quick and effective.
The filled perogies were boiled in water for five minutes anad brushed with butter, which appears to be adequate cooking. They could be browned with oil if desired.

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7 August 2019 Dinner

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Dinner for four adults, and three children: Rib roast with gravy blended from well cooked vegetable for starch for making gravy.Sliced cucumbers, sliced tomatoes,beets, beet greens, carrots, potatoes. Cool barley tea. Vegetables were steamed. Produce fresh harvested from the garden.

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6 August 2019 Soy Tempeh

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Pictures of soy tempeh after 24 hours of fermentation. Another 24 hours will be allowed for further fermentation before termination. A perfect cake. Shown is half the quantity of 500 ml of beans processed.
Process is: Boil for 30 minutes, remove hulls by rubbing and draining five times, steam cook for 1.5 hours at 15 PSI in the pressure cooker, remove and add two tablespoons of vinegar, cool to ambient about 20C, add half teaspoon of starter, mix well. Place in molds. Place in fermenter set at 31C and allowed to process for 24 to 48 hours.

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This batch allowed to ferment about 50 hours total. Perfect.

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6 August 2019 Perogies (Original)

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First attempt at making perogies. The filling is a bit of a stir fry, garlic from garden, tomato from garden, onion from garden, cheese, and chickpea tempeh.
The shell is whole wheat flour ground from red fife wheat,with a bit of olive oil to prevent sticking. The dough was made into 30 gram balls and flattened in a tortilla press. This is ideal and quick. Usually the tedium of a rolling pin and cookie cutter is used. The stuffed shells were boiled in water until they float anad additional flavor , not necessary, was additional browning by frying in butter.

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6 August 2019 Chickpea tempeh

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Made chickpea tempeh and part of the mold was not activated by the starter. I removed the non-activated peas and placed the molds at room temperature in a large pot and allowed fermentation for 24 hours more. It recovered the lost peas. The cooking of the peas before fermentation was probably insufficient.

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4 August 2019 Tomatoes

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Twenty four tomato plants were watered with rainwater from my three roof collection barrels. Each plant roots received a pailful for a total of 24 pails or about two wheelbarrows full. Also some new strings support was added. One black plant is producing well more for curiosity as utility. Ripeness is determined when some red appears on the bottom of the fruit and they taste exactly like a quality tomato. Size is about golf ball at the most.

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3 August 2019 Tomatoes.

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Today pickings. Very hot and sunny so ripening will e accelerated.

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3 August 2019 Rose of Sharon

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Rose of Sharon is blooming. It is rather astonishing how this shrub is green one day an literally in bloom the next with its showy flowers. There is not one insect around them. Brantford uses beet and sugar cane juice for ice conditions on the roads in Winter and I suspect it is a powerful insecticide, since all the earthworms have disappeared plus other insects. I now have a silent garden. Truly a Silent Spring.

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