Scrapping

I went to a scrapbooking session last Friday night with my friend, Brenda. It was my first scrap in more than a year.

In fact, the last scrap I attended was with Brenda when she first introduced me to scrapbooking.

I've put off scrapbooking for lack of time and space in my little house. And I spend most of my little free time keeping up with bills and laundry and pursuing other interests . . . crocheting, knitting and sewing.

Besides spending time with Brenda, I realized (or remembered) how much scrapbooking makes me happy. Well, any time spent creating makes me happy. I don't really know why.

I spent time working on a small 5" X 7" book I had started over a year ago about my first trip off the East Coast — a visit to Chris' hometown of Evansville, Ind. That was back in 2007. See how far behind I am? I haven't even started on our wedding album yet (we've been married 2 years now).

Here are the 4 pages I completed:

On the way home, Brenda and I talked about how nice it would be to have a local scrapping club or get together in the Twin Counties. Last week's scrap was in Dobson, N.C. Though close, still not close enough to participate in the club's regular scraps.

I think scrapping clubs are the best way to complete albums. You get to spread out on large tables, spend hours of uninterrupted time working and fellowship with other like-minded people. Trying out new tools and winning drawings isn't too bad either. :)

Maybe we should organize our own scrap. It would be nice to get some albums completed.

2nd CSA bunch

We got our second CSA box today. Looks like we'll be eating a lot of salads this coming week. :)

The box included spinach, arugula, lettuces, garlic and parsley.

Sara with Groundswell Farm shared a recipe for this week too:

Chimmichuri
This is an Argentinian dip/sauce/spread that's a lot like pesto. -- Sara Fennell


Parsley
Olive oil
Salt
Garlic
Lemon juice (optional)
Pepper (optional)

Mix all ingredients in a food processor until smooth. If you like a strong garlic flavor use a couple of cloves (or green garlic). Serve at room temperature.
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Sara also told the CSA subscribers about Weathertop Farm in Floyd. The farm sells pastured chickens, turkeys, pigs, rabbits and eggs. The farm's website says it doesn't use antibiotics or hormones and the pasture is pesticide-, herbicide- and synthetic fertilizer-free.

I'm talking with Chris about buying chickens from them now. I'm glad there's a source for hormone free chickens in the area. I've been able to find hormone-free beef and pork at the farmer's market and Yoder's Farm Market (my favorite!).

Bread baking tips

I've already written about Bill Neal's book here, so you know I've started experimenting with bread baking.

For bread baking, Neal gives some tips I've found pretty helpful:
1. Don't use too much flour — you want the dough to be sticky.
2. Slice through the top of the dough with a really sharp knife right before putting it in the oven. This helps gases and moisture to release and keeps the bread from being "doughy" in the middle.
3. Dust flour on top of the dough if you want a softer crust, water if you want a crunchier crust.

A friend of mine also suggested added a tablespoon of gluten per cup of wheat and other hard flours to help it rise and hold together better. (No more than 3 tbsp. per loaf though, she warned.)

I've tried all the above suggestions and my breads just keep getting better and better. We can eat a sandwich without the bread following apart, the dough is rising beautifully and I also get a nice crust (I like a harder crust so I don't dust the dough with flour before baking.)

I'm going to keep experimenting though and, hopefully, I'll be able to alter the recipe and make all kinds of sandwich breads in no time.

Here's the recipe I'm using at the moment (I've altered a recipe many times, so this is my own creation):

Honey Wheat Bread

2 1/2 cups warm water
1/3 cup honey (or molasses)
1 tbsp. sugar
1/3 cup shortening
2 cups whole wheat flour
2 tbsp. gluten
3 1/4 tsp. yeast
1 tsp. salt
3 cups of bread flour

In a bowl, mix water, honey, sugar and shortening. Mix wheat flour, gluten, salt and yeast and add it to the bowl. Beat with mixer until well blended. Add 3 cups of bread flour and knead for 5 to 8 minutes or until stiff dough forms. Let dough rise until double, usually about 30-45 minutes. Divide dough and place in two greased loaf pans. Let rise until double again, about an hour. Bake at 350 degrees for 35-45 minutes.
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Other breads I'd like to try are bagels, graham crackers, French bread and brioche (a type of French bread).

I also would like to try regular crackers again because I didn't have much luck in the past. Though I finally got the crackers crisp enough, they became soggy/soft after a week and some even molded. I kept them in an airtight container, but I guess that wasn't enough.

I'd like to check out Rose Levy Beranbaum's book, "The Bread Bible," which I think I heard about over on the angry chicken blog, though I searched the blog and can't find the book mentioned. I did find the book in a store in Savannah, but I couldn't bring myself to pay the full $36 for a book I may or may not use.

Some of the recipes called for bread machines or bread mixers, neither of which I own or have space for in my tiny kitchen. If possible, I need to stick to hand mixing. This may limit the types of breads that I can make, but I'm okay with that for now.

So, I'd rather find a used copy so I can test the book out and see if it'll work for me.

Also, Rose has a blog. Visit her here.

Kale and potatoes

Here's what I did with some of the kale, oregano and green onions from Groundswell Farm Friday night.

Kale and potatoes


Olive oil
sliced potatoes, about 3 medium
2 garlic cloves, minced, or comparable garlic powder
2-3 green onions, snipped
4 sprigs of oregano
1 tsp. of nutmeg
handful of kale
salt and pepper

1. Warm olive oil (maybe 2 tbsp.) a large skillet with a lid on medium-high heat. Add the sliced potatoes and cover with a lid.

2. Once the potatoes are soft, add garlic, nutmeg, oregano and green onions. Cook for a couple of minutes.

3. Add kale a little at a time until wilted. Then add salt and pepper to taste and serve.

I added the nutmeg because I've used it in a recipe for colcannon that used kale and it was a great complement. Use more or less if you wish.

Note: When I create dishes I rarely measure. I just go by looks and taste. Enjoy!

CSA Update -- The Haul

Update 2: Sara is quick in response! I sent her an email and, in fact, what I have labeled as kale below is actually raab. The kale is in the second photo. I've corrected my mistakes with strikethroughs. :)


Update: I may have the kale and broccoli raab switched around. I'm not sure. Anyone know?

Sara already warned us that this week's box would be small. But here's what we got:

(Left to right) Kale Broccoli raab and oregano.

(Left to right) Green onions, lovage and broccoli raab kale.

I can't wait to try these out. Sara, as promised, did give us some recipes to help us navigate new veggies — broccoli and broccoli rabe on bruschetta and carrot salad with parsley, lovage and mint. Two more recipes were included though we didn't receive any of the ingredients — beets and their greens with marjoram and pine nuts and hot roasted cauliflower.

I'll probably dry some of the oregano for future use since we already have fresh oregano of our own in our garden. It's coming back beautifully.

If we don't think we can eat all the kale I'll freeze some of it.

I think we can eat all the onions, but I'm not sure what to do with the lovage. I may have to dry some of it too to make it last until I can figure out how and where to use it.

CSA bounty

This year, we're participating in our first ever CSA — community supported agriculture. And today is the first box of the year. So excited!


Here's what we're going to get today — Broccoli raab, kale, oregano, lovage and green onions.


We're splitting a share with another couple so we'll only get a box every other week. Which is fine. I heard each week is loaded with goodies, which would be too much for just two people (although I could freeze or can most of them).


Splitting the share also helps out the pocket book. I wasn't looking forward to paying $480 in just a couple of months. The farmer was willing to work it out with us so we could spread the payments out. But we split the share, cutting the cost to $240 so we were able to pay that by the April 1 deadline, which helps the farmers too. (The cost includes a deposit).


The farm is Groundswell Farm in Galax, Va., and is owned by Sara Fennell and Greg Korbler and their two young boys.


A bonus, a friend said both Fennell and Korbler are trained chefs so they've promised to share cookbooks, recipes and ideas with the group. That's good because I don't know what some of the items planned for this year are. Here's what we can expect throughout the year (dates and veggies could change):

Summer Session (July 9 - Aug. 27):

basil, beets, broccoli, cabbage, chard, cucumber, dill, eggplant, fennel, lettuce, melons, parsley, peppers, potatoes, snap beans, summer squash, tomatoes

Fall Session (Sept. 10 - Oct. 29):

arugula, beets, chard, kale, leek, lettuce, napa cabbage, parsley, radish, red cabbage, rutabaga, spinach, turnips, winter squash

I can't wait to try these veggies out and to eat healthier this year!

Jacket progress

I'm making progress on my wool jacket. It's still cool in the mornings and evenings up here in the mountains so I should still have time to enjoy it before it's too warm to wear it.

Here's a close up of the pin tucks on the front and the darts on the back. How does it look?

All that's left to do is sew and set in the arms, sew in the facing and sew on the buttons.

Mom suggested that I resew the collar too. I didn't clip the curve that is attached to the neck so it sticks up a little bit.

Next sewing projects include shorts for hubby and a dress for two weddings we're attending this summer.