My plan this morning was to clean garlic. There were about 150 bulbs that I wanted to get done. I figured it would take me about an hour to complete this task so I also took some time to enjoy the day. Would you like to join me?
As I walked past the garden I was greeted by this sunflower. I wonder, is it possible to look at a sunflower and not smile? As you can tell I was not the only one happy to see this flower. The honey bees were all over it.
This was the view from were I was working. Nothing but blue sky and sunshine this morning.
While walking through the prayer garden I discovered that the honey bees were also foraging the anise hyssop. This is a recent addition to the prayer garden and was largely added for the benefit of the bees. I only see one bee in this picture, but I assure you there were more that the camera did not capture.
My husband discovered that bees like this plant while working at his landscaping job. They had to go to a greenhouse to purchase some anise hyssop plants for a job they were doing, and he said the bees were all over the plants. A couple weeks later he took me to that greenhouse to purchase some for our farm.
Another visitor to the prayer garden this morning was this Hummingbird, searching for nectar in the hanging plants.
It is a bit camouflaged by the green plants in the background. Do you see it just left of center?
It is now to the right of this basket.
In recent weeks we have seen the return of an annual visitor. For at least the past 5 years we have seen this bird (or one like it) in and around our pond in the late summer. I am assuming it is the same bird and although we usually see just one at a time on rare occasions we will see two.
Since it was not a bird I was familiar with and was unable to positively identify it through our bird books or internet searches, in 2016 I turned to my blog readers for help through this post. While the answer did not come through the post comments, I learned that our bird was a Green Herron.
He or she is a quiet bird and blends well into the grasses that surround the pond.
Can you believe this is the same bird? It’s appearance certainly changes as it makes a quick getaway.
Before noon I return to the house with that batch of garlic cleaned.
September 6, 2019
Though there was rain in the forecast I was hopeful it would hold off and I could finish up cleaning the last batch (about 100 bulbs) of garlic.
The sky was gray and the sun was hidden. Before getting started I took in some of the surroundings.
Maple leaves are indicating that Fall is not far off.
Squirrels have been collecting nuts.
This sunflower with a fancy hairdo.
The Norway Spruce that is loaded with pinecones.
With the threat of rain it was not a good morning for cleaning garlic so my plan B was to work in the prayer garden.
As I brought out my garden tools the rain began.
Perhaps plan C, canning tomatoes, is a better job for today.
Thanks for joining me. Are you seeing signs of Fall in your area?
Simply put Lacto Fermentation is a process that uses salt water also know as brine to ferment vegetables. For a more detailed explanation you can click here. Sauerkraut and pickles are probably the most commonly lacto fermented foods here in the USA. However not all pickles are made using lacto fermentation and although sauerkraut may be made using this process it is often pasteurized (canned) thus killing the probiotics and depleting the nutritional benefits of fementing.
Getting It Right
As I mentioned in my last post I have done some fermenting in the past. Sometimes they turned out good and sometimes they did not, so recently when I was reading about lacto fermentation I was mentally taking notes to see what I may need to do differently.
After reading this article , choosing the right type of salt seemed like something that could be a key to getting it right. In the past I had used either pickling salt or kosher salt. I had thought that they were pure salt and varied only in texture. I did not realize that they may have anticaking agents added which may effect the fermentation process. It is also worth pointing out that some sea salts may have anticaking agents added.
When we visited our local health food store and I asked the sales person about salt she showed me the three varieties that they carry. They included Celtic Sea Salt, Himalayan Pink Salt, and a product called Pure Salt. She told me she had used each of these salts and all of them work great for fermenting foods. I chose Himalayan Pink.
Water was another concern. I knew that I must use water that was not chlorinated for making the brine but what I had not thought about was the water I was using to clean the vegetables. I had been using our tap water (which is chlorinated) to clean my vegetables and probably killed off some or all of the healthy bacteria that was present. I have since started using filtered water to clean my vegetables.
The last decision I made was to only do small batches. Although I have fermenting crocks, (2 gallon and 5 gallon) for a couple of reasons fermenting in quart and pint size canning jars seems to be a better option. Since it is just my husband and I at home we are not likely to eat two gallons (or more) worth of sauerkraut (or any other vegetable ferment) before it passes it’s prime. Additionally if I ferment a smaller amount and for some reason it goes bad I only wasted that small amount. Even if I want to do larger amounts it seems wise to use the canning jars as they are easier to store in the refrigerator and I could gift them to family or friends.
Since we still have some home grown garlic on hand I decided to start with fermenting a jar of garlic. As you can see in the photo above I used a wide mouth pint size canning jar. I (kind of) followed this recipe. I actually had to chuckle when I read their instructions for peeling garlic cloves. If you have been following my blog for a while you probably already know that I highly recommend using these silicone tube garlic peelers.
I peeled enough garlic to fill my jar leaving about 1/2 inch of space at the top. I mixed two tablespoons of Himalayan Pink salt with one quart of non- chlorinated water and stirred it until all of the salt was dissolved. I the poured enough of the salt-water (brine) over the garlic to cover the cloves. Since the garlic cloves floated up and some parts were no longer covered with brine I needed to weigh them down. I had a smaller jar that nested nicely inside the wide mouth jar. Perfect! I then slipped a jelly bag over both jars and secured it with a rubber band to keep fruit flies out. Any clean cloth would have worked for this purpose I just happened to have a jelly bag. I then stored the extra brine in my refrigerator in case I needed to add more or to use for my next batch.
I left the jar of garlic sitting on the counter in the kitchen for about 10 days. I checked it every couple of days, by tasting it, to see if it was ready to be moved to the refrigerator where the fermentation process would be slowed down significantly. I determined it was ready when the garlic had developed a milder and a somewhat sweeter flavor and the brine was infused with the garlic flavor. The cloves had begun to soften but still had some crunch to them. Determining when the vegetables are ready really is subjective – if you like the flavor and texture then they are ready. 🙂 To refrigerate them I removed the jelly bag and small jar. Then I capped them with a regular canning jar lid.
Eating Fermented Garlic
We are now enjoying eating fermented garlic. In fact the jar is more than half gone. It has a pickled garlic flavor. I try to include a couple of cloves in our diet each day. Our home grown garlic has a stronger (hotter) flavor than any garlic that we have found commercially available and even fermented it has retained some of it’s heat. My husband, who will often eat raw cloves of garlic despite tears coming to his eyes as he chews it up, will eat a few whole cloves of the fermented garlic as a side dish with his lunch or dinner. I, on the other hand, prefer to slice the cloves and add them to a salad or a sandwich or throw a few slices on top of my spaghetti. However we decide to eat them it is important to keep them raw in order to reap the benefits of the probiotics.
Sauerkraut! I originally planned to include it in this post but since this post is getting long I will dedicate a separate post to sauerkraut.
Have you ever eaten pickled garlic? Do you have a favorite fermented vegetable or recipe you would like to share?
It seems that October just flew by. There are several things that I intended to write about but just didn’t get the posts finished, so I decided condense them into this not-so-short but sweet post.
Little by little my blog is acquiring new readers, so I want to start by welcoming newcomers to my blog. Feel free to look around and explore previous posts. Please leave me a comment if you find something you like or just to let me know you were here. I always enjoy hearing from readers.
October 2018 Highlights
The Garlic Is Planted!
October is the month for planting garlic in Michigan. The objective is to plant the garlic 4-6 weeks before the ground freezes in order to give the garlic time to establish roots. If you would like to more about our garlic planting process you can check out these two posts from our 2016-2017 growing season.
This year our wet weather and mostly below normal temperatures in October made for less than ideal planting conditions. We watched the weather forecasts for our best opportunity and the week beginning October 21st, with several dry days predicted, seemed to be it.
Early that week my husband began preparing the garlic for planting (separating the bulbs into cloves). We, but mostly he, worked on this on Monday, Tuesday and Wednesday while we gave the ground time to dry out. By Thursday we could wait no longer – the garlic had to be planted because there was rain in the forecast beginning late Friday.
Despite the ground not being as dry as we hoped, Thursday morning my husband got an early start and planted garlic until nearly dark. For several reason we decided to use a divide and conquer approach so while I attended to other projects my husband worked diligently in the garlic field. Friday morning he again got an early start. When I took the boys (dogs) to the farm for their midday walk he asked if I had checked the radar. Not having done so I couldn’t offer him any idea how long it would be before the rains came. It was late afternoon when he called me. “I just got the last clove planted he said – then the first raindrop fell.” “God is good!” we agreed.
Coincidently, or perhaps by God’s design, we ended up planting during the full moon. We have talked about experimenting with planting by the phases of the moon in past years, but weather and soil conditions have always been more of a priority.
We did scale back on our garlic planting this year. We still planted enough to meet the demands of the markets we currently supply and have seed for the following year. We hope in scaling back on garlic we can put more time and effort into areas where we have not been able to meet demands, namely honey and strawberries.
An Apple A Day
This year we had our best apple crop thus far. While not all of our eight trees produced well, two trees produced more than their fair share. The branches on these young trees were so heavily laden with apples that my husband built posts to brace the branches so they did not break due to their heavy load.
We harvested 4 milk crates nearly full (we didn’t weigh them). Here’s what I’ve done with them –
Apple Sauce – I’ve canned 22 pints of apple sauce.
When I told my sister I was making apple sauce she asked if I had an apple peeler/corer/ slicer. I laughed and said “Yep, it’s called a paring knife.” LOL. Then as I started peeling all those apples I remembered this antique that I had tucked away on a shelf and had never used. I decided why not give it a try.
One of the problems I have with this and some similar kitchen tools that I have is that they are designed to clamp onto a counter. My kitchen counters were not designed for such uses as they have about a two inch lip that the clamp will not fit over. To accommodate these tools I use a stand alone shelf, but since I don’t often use these tools that shelf is also used to store things. I first had to clear off the shelf and move it to an accessible area. I rinsed the dust off the old apple peeler then clamped it to the shelf. I placed an apple on the prongs of the peeler and began turning the crank. As I turned the crank the blade removed a thin layer of peel from the nice round apple. When it got to the end the apple was pushed off the prongs and popped into the pan I had placed on the shelf to catch the peels. The second apple I tried was not perfectly round and the blade did not touch the flatter areas, so it left strips of peel behind. Considering this, and that I still had to use the paring knife to core and slice the apples, I cleaned up this antique and put it back and the shelf. Lesson learned: My paring knife seemed the better way to go.
Apple Chips – Last year, when we had our first decent apple crop, was the first time I made apple chips (dehydrated apples). We discovered that apple chips make a wonderful snack.
This year I have filled up my 9 tray dehydrator twice. Each tray holds 3-4 apples and it takes about 20 hours to dehydrate them. When they are finished I store them in small sealable bags usually putting one tray (about three or four servings) per bag. When eating apple chips it is important to consider portion size because they are so good it would be easy to eat too many. It is also important to drink lots of water because they still contain lots of fiber.
Apple Vinegar – This is something I have been reading about and wanting to try for a while. I have seen recipes posted on several blogs and had bookmarked Home and Harrowto return to when I was ready. My vinegar is still fermenting so I’ll let you know how it turns out in a future post.
Apple Pie – Yesterday I made our third apple pie from this crop. There is just nothing better than homemade apple pie, except maybe homemade pumpkin pie, or homemade blueberry pie or homemade cherry… well you get the point. It is just so good. I also froze enough pie filling to make six more pies.
Coffee Cake – Even with all of that I was still looking for ways to use apples so when I made this coffee cake, which is a recipe that we really enjoy, I decided to add apples. I peeled, cored, and diced three apples and added a layer of apples on top of the streusel in the cake. It turned out fabulous.
I think we are now down to our last 7 or 8 pounds of apples and our plan for those in the next few days is to start a batch of apple wine. Cheers!
Making Soap – You may remember from this post that I consider this time of year soap making season. I haven’t yet come up with any new recipes but I did upgrade a couple of recipes that I have previously made. Perhaps I should add “version 2.0” to their names. :)Let me tell you what I did.
Cocoa Soap– My cocoa soap is made with olive oil and coconut oil as the base oils and coco powder, powdered milk and sugar as additives (just like a cup of hot cocoa might be made). When I first decided to make cocoa soap it was really just for fun. I mean how many of you would love to just bathe yourselves in chocolate? or maybe have dreamt about swimming in the chocolate river on Willie Wonka and the Chocolate Factory? Fun eh? According to this article cocoa may actually have some benefits for the skin, but when it is made into soap I am skeptical as to whether any of those benefits remain. It does however make the soap a deep brown color. The milk adds a creaminess and sugar makes for an extra bubbly lather. What more could you want right?
Actually there was one other ingredient that I use in another soap recipe that just needed to go into this soap, because what goes better in a cup of hot cocoa than ——————————marshmallow. In case you are thinking that I have totally lost my mind – no, I don’t use those sweet little sugary puffs that we all know as marshmallows. What I use is marshmallow root from the marshmallow plants that we grow.
I have been using this herb in my hair care soap for several years now. The marshmallow root is said to add conditioning properties. For the past four years I have exclusively used my homemade soaps (usually hair care or coffee) when washing my hair and in all honesty my hair is healthier than it has ever been. Don’t Eat It! Cocoa Soap (2.0 🙂 ) should be finished curing around November 23rd, so we will have to wait to find out how it turns out.
Coconut Soap– Like my Cocoa Soap the base oils used in this soap are olive oil and coconut oil. The additive in this case, however, is shredded coconut. The coconut, while gentle on the skin, adds a little extra scrubbing power. It really is a nice soap, but I decided to make it even nicer this time around by adding yogurt. In the past year I have discovered that adding yogurt to soap gives it a super rich creamy lather and who doesn’t love that?
Incidentally, I once had a lady ask me “Doesn’t the coconut clog up the drain?” and you might be wondering the same thing. The answer is No – nor do the coffee grounds in the coffee soap or the oatmeal in the breakfast bar soap. What does clogs up the drain is hair. Being the mother of 4 daughters, and all of us having long hair at various times in our lives, I can attest to the fact that hair is what clogs drains.
I also decided to stamp all the bars of these two batches. What do you think?
Yesterday the weather was perfect for working outdoors, so we decided to get busy cleaning the rest of the garlic.
Cleaning the garlic requires cutting the dried (top) leaves off and trimming the roots. (An interesting fact – to be sold in the United States garlic that is grown in the U.S. is not required to have the roots totally removed, while garlic that is imported into the U.S must have all of the roots removed.) After removing the tops and trimming the roots we then use a scrub brush to remove the dried dirt that is still clinging to the bulb. We also sort the bulbs at this time – the largest will be saved for seed, any bulbs that have a damaged clove or are too small to be sold are set aside and will be used to make garlic powder or sold as seconds to a customer who does the same, and the rest will be sold as culinary garlic either to individual customers or to the retail locations that are selling our garlic.
The beautiful weather motivated us to do other fall activities like airing out the beach umbrellas so that they can be stored for the winter. The wasps had begun building their nests inside the umbrellas.
After a few hours of cleaning garlic my husband and I both decided to shift gears, so with about 500 bulbs still hanging in the barn we packed up our garlic cleaning project and moved on. I spent the next couple of hours cutting grass while he cut up some fire wood for last nights fire then dragged downed trees to the wood lot where they will be cut into fire wood.
Quite honestly the best part about working out doors yesterday was the beautiful sky. It was as blue as I’ve ever seen it yet filled with fluffy white clouds. I couldn’t help snapping photos to share with all of you.
We are very appreciative to be working with all of these retailers again this year. We have learned in working with them in past years that all of these businesses’ are eager to work with other local, small, businesses in order to support the local economy and bring quality products to their customers.
While this post is about where to find our garlic I would be remiss if I did not mention that if you stop into Pure Michigan Country Market or Water To Go you can also pick up a bar of my handcrafted “Don’t Eat It!” Soap.