Showing posts with label walnuts. Show all posts
Showing posts with label walnuts. Show all posts

Sunday, April 1, 2012

Oh, just one more

Ran out of butter, so I made this instead of scones:

Walnut quick bread
1 cup whole wheat flour
3/4  cup ground walnuts
1/4 cup evaporated unprocessed sugar (optional)
1 teaspoon baking powder
1 1/4 teaspoon baking soda
3/4 teaspoon salt
4 eggs
1/2 cup buttermilk or plain yogurt (for a sweeter bread use vanilla yogurt)
3 tablespoons olive oil
3 tablespoons walnut oil
1 cup (3 ounces) chopped walnuts
1/2 cup plumped golden raisins

Preheat the oven to 375 degrees.

Sift together the flour, baking powder, baking soda and salt. Beat the eggs in a large bowl then whisk in the buttermilk or yogurt and the oils. Quickly whisk in the flour, and fold in the raisins and walnuts. Scrape into a prepared bread pan. Test at 40 minutes, to see if nicely browned and a tester comes out clean. If tester is not clean, continue testing in 5 minute increments. Cool on a rack. Serve with butter and honey.

based on: http://www.nytimes.com/2009/10/02/health/nutrition/02recipehealth.html

Monday, June 13, 2011

Growing project updates

Im participating in three growing projects this year:
Bramki
Lovely plant. Very sturdy; they've doubled in size since I planted them less than a month ago. Bramkis also went to my homeschooling project, a rainbow tomato patch for a friend (a red, a black, a gold, and a green), and the plant sale at Peterson Garden. This and the Ferris have some flowers started, which I've bagged.

Ferris
Again, going strong, nice big sturdy plants. I had only 30% germination on these, so all three that survived went into my garden. Unfortunately, managed to break the central stem on this bagging the first set of flowers. This will weaken the plant, but I guess it just becomes another part of the experiment. There are two additional plants as well.

Blondkopfchen
I have a possibly-bk plant, plus one that I picked up from The Yarden. Per Kelly, I'll save seeds from the Yarden plant for her.

German Pink (One Heirloom)
Planted out the Pink about a week ago, just before the insane heat. It's doubled in size, but unfortunately was not a strong enough, large enough start to really be proof against slugs. Working on some slug barriers for it until it can get bigger. If these folks do this challenge again, I hope they either just distribute seeds, or get it together to have much better or much earlier starts.

Swiss chard
These got a bit drowned by the 6 inches of rain we had in May and none of them came up, along with the other seeds I had in this bed. Think I'm going to need to build a raised bed for this spot next year.

Walnut ginger blondies with chocolate chips
2/3 cup ww pastry flour
2/3 cup finely ground walnuts
1 teaspoon salt
1/4 teaspoon baking soda

1 egg
3/4 honey
1 teaspoon vanilla extract

1/4 cup finely chopped candied ginger
1/2 cup chocolate chips

Preparation:
Preheat oven to 325°.
Mix dry ingredients, including ground walnuts and ginger pieces. In a mixing bowl with hand-held electric mixer on high, beat egg until foamy. Add honey and vanilla; beat well. Stir in flour mixture, then add the chips. Grease an 8x16" pan, spread batter with a spatula. Bake 25 to 30 minutes, or until deep golden brown. Cut into 2-inch bars; cool in pan. Makes 32 walnut bars.

Wednesday, May 18, 2011

I'm hunting wabbits

I don't really like this blog to be a gardening blog; there are plenty of gardening blogs around, plus I like the web to be a friendly place, and man those gardeners get into it on line. Latest dust-up seems to be over whether accepting advertising and giving endorsements is equivalent to selling your soul to the devil. Do these people understand how the entire magazine publishing industry works?

I can't be pure anyway, as long as I'm harboring murderous thoughts regarding the local wildlife. Last year, they decimated my bean crop-- 200 baby plants down the gullet of rabbits. Part of the problem is that I love the way my garden looks-- it's all swoopy and artsy, and putting up chicken wire just destroys the aesthetic.

But this year I bit the bullet and put it up around the most vulnerable crops. Of course, you can't make it pretty very easily (because of the curves), and you don't want it too sturdy, because then the OTHER evil furfaces, namely the squirrels, climb over it. I think they view it as a challenge.

In the meantime, we're working our way down the 70 foot long cyclone fence on one side of the yard, and cinching hardware cloth to it-- 1/2" grid. Not even mice are getting through that puppy. We've got the bottom buried and garden-stapled into the ground so that they can't dig under it. Right now 3 of the 12 sections are done, and the rest of the fencing is tied temporarily the rest of the way, with some bricks and logs blocking the bottom. I have a temporary barrier at the sideyard that seems to be working. Daddy Wabbit can't get into the yard anymore, although I'm still seeing the baby.

Well, it isn't pretty, but I do seem to have peas this year.

In the meantime, the raccoons are unstoppable. For one thing, they're the size of small cows and they travel in packs. I'm not getting between them and their desire. One of the things they desire is our fish. We cover the lower pond, where the fish are, at night with corrugated plastic sheets, so they've taken to displaying their wrath by flinging the plants out of the upper pond, and last night also actually got INTO the pond and dug up a lotus-- took it right out of the pot. Then for good measure, they knocked over a bird bath, the malicious little bastards.

Maybe these guys can stop them:
Walnut-wheat crackers
1 1/3 cup wheat flour
3 T corn meal
1/3 cup finely ground walnuts
1 teaspoon sea salt (ground or whole, depending on personal preference)
1 teaspoon ground pepper
2 tablespoons softened butter

1/3 cup milk
1/3 cup sour cream
1/3 cup honey

walnut oil as needed

Combine the dry ingredients, cutting in the butter until it's completely mixed. Because of the butter and the walnut meal, this will be slightly damp and crumbly. Whisk the milk, sour cream, and honey together to form a little more than a cup of thick liquid. Slowly mix in the liquid to form a soft, but not sticky, dough.

Divide the dough into three to four portions and roll out one at a time, until paper thin. Some people recommend a pasta press, but I did it fine with a rolling pin. Keep turning the dough over, and lightly coating it with flour so it doesn't stick to the pin or the board.

Lightly brush the sheet with oil, then grind sea salt onto it. Using a sharp knife or pizza roller, cut the dough into 1" square crackers. You can do this directly on a parchment-lined cookie sheet or on a cutting board, and transfer the crackers to the sheet.

Bake at 300 for 20 to 25 minutes, until lightly browned and crisp. Allow to cool on the tray and then store in an air tight container for up to a week. This recipe made about 200 1" square crackers.