The Ins and Outs of the weekend.

The in’s- In the kitchen.

This weekend’s kitchen round up includes, jerusalem artichoke Trial #3, new test for cooking sour dough, delicious breakfast in the (what may be one of the last opportunities) beautiful morning sun.

Jerusalem artichoke Trial number 3.

My nieces partner who just happens to be a damed fine chef, graciously shared a couple of recipes for JA’s. I was hesitant to share them but I saw the recipe for this on the website of Jones the Grocer as well, so figure it mustn’t be too secret! Link for recipe-

Jerasulem Artichoke Soup Recipe

This recipe has L’Orto di beppi marinated garlic in olive oil as a major ingredient. Jones the Grocer are the most likely to stock this, but the closest  store, Chadstone, is about 2 hours away from me and no way anyone down here is likely to have any marinated garlic in any shape or form so I improvised and roasted a full head of my garlic and mixed it with some olive oil and white wine vinegar. I love roasted garlic, it adds a really deep, mellow dimension yet still gives a good garlic taste.  No idea of the comparison to the listed ingredient but it tasted good to me! Other improvisations I made to the recipe are: I used my stock which is mostly vegetable based and darker, so the soup will be darker.  I made some ‘chips’ from a bit of JA as a topping garnish, I also toasted some beautiful, freshly picked walnuts my friend gave me (thanks Richard) and sprinkled these, some thyme and freshly ground pepper on top for serving. Toasted some of yesterdays sour dough, rubbed with oil and garlic and yummo! We have a winner! Still a bit flowery for me but really nice. Thanks Bec & A!

Jerusalem artichoke soup.

Playing with sour dough.

I have been fortunate to find a blog by an amazing woman who posts the most delightful, informative and practical ideas regarding everything she does with preserving, making bread and baking. Every post of hers I read, makes me feel like I want to jump up and give it a shot. Well Celia, from Fig Jam and Lime Cordial, I have jumped up and given this a crack! With only having my ‘toy oven’ to use for bread baking I found the top was sometimes getting a bit dark due to the frequent kicking in and out of the top element. Celia mentioned she used a Falcon Enamel Cooker for cooking her high hydration (wet) doughs. My niece had also mentioned a couple of weeks ago she used an enamel pot for cooking her ‘faux sour dough’, synchronicity at large here, better get one! I divided the dough in half,Sour dough Proved the dough and one went into the silicon bread tin and the other into the new enamel pot.

IMG_4314 IMG_4322

I wasn’t that confident that the pot would actually fit in the oven, perhaps I should have tested that first! Breathe easy, it fits! Interesting, the pot loaf is actually darker and flatter than the tinned loaf. Haven’t cut the tinned loaf yet but the pot one is fantastic!

Sour dough

Breakfast in the sun.

What better way to start the day than a yummy breaky consisting of everything bar the bacon & mushrooms coming from our kitchen and garden. The mushies did at least come from Gippsland Mushrooms. I discovered them at the last Warragul Farmers Market. Mushrooms were cooked in a little butter, added some garlic, white wine vinegar, p&s and a little stock. I also threw some kale in with them to take on the flavour. Couple of poached googies, toasted sour dough toast and a cuppa. All is good on the world! Should have wiped the dust off the table though.

Breakfast

The Outs.

Plantings:

I flew into the Yarragon market on my way to Melbourne yesterday hoping that John from ‘Herbalicious‘ was there, even though it was a bit before opening time. I was in luck, grabbed some borage I want to plant for attracting bees and use as decorative garnishes. Those blue borage flowers are beautiful, no wonder the bees want to stick their heads in them! I was very impressed with the quality and great range  of John’s stock, so hoped I would be back in time to have a better look. I was, also picked up some ruby mustard, miners lettuce (winter purslane) and chervil. Think I might just be getting quite a few plants here.

HerbaliciousAlso planted some spinach, leek seedlings, carrot and kale seed and stuck a few garlic cloves into some gaps in the garlic bed. This photo shows the dibber I use for helping plant so many things. It belonged to Mr ATMT’s grandfather and is beautiful in the hand. Every so often I give it a light sand and soak in oil and it jumps back to looking like new. I love using it and it is really nice thinking of Grandpa Cray, he has been dead for many years now and the blue lake beans I plant are direct descendants of seed I saved from his at least 20 years ago. Love that!

DibberThe broad beans are going ok but broad beans tend to flop and need support. I have placed some stakes at the corners of the bed and slipped some 100ml spacing wire over the stakes. The broad beans can grow through the wire and I can just move it up or add another level if needed as they grow. Especially good to prevent wind damage which broadies are prone to.

Broad Beans support Broad bean support

The cuttings I took from some sweet potato and the ginger root I’m trying to sprout are beginning to look more like they will work. The tiny little speck of green in the bottom right is the ginger.Sweet potato and gingerSomeone pointed out to me that you can take panorama shots on your phone. Well I’ll be danged, gave it a go and here’s my panoramic view around the patch. Might have to play a bit more with this function!Panorama

 

 

 

 

This entry was posted in Bread, Broad Beans, In The Garden, Lemons, Recipes, Recipes, Vegetables and tagged , , , , , , , , , . Bookmark the permalink.

2 Responses to The Ins and Outs of the weekend.

  1. You’re so kind, thank you for the shout-out! I’m so glad you had fun with the pot baking! Your silicon bread tin is interesting – I’ve never had much luck with baking in silicon. I’ve never tried cooking Jerusalem artichokes, but I’ve heard they’re notoriously difficult to peel. Do they taste a bit like potatoes or some other root veg? x

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    • fergie51 says:

      Hi Celia, can’t really put my finger on the flavour but I would call it quite florally. In my first trial I mentioned it was like when you put something in the fridge and odour of melon or such permeates into it. Quite sublime. Last nights soup actually tasted more of the side of mushrooms, more earthy somehow. I’m not really sold on them but Mr ATMT loves them. Cheers!

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