Daring Bakers: Dutch Crunch Bread

Until this month, I had never heard of Dutch Crunch Bread.  Living in small-town Southern Illinois, that’s not particularly surprising.  If not for the Daring Bakers’ Challenge, I’m doubt I ever would have heard of it.  Dutch Crunch is also known as tiger bread or giraffe bread because of the pattern of the crust after baking.  The “crunch” is actually a topping applied to the bread (any bread) and not the bread itself. 

Most of the bread I make is sourdough.  I considered other types of bread for this challenge as I wasn’t sure if sourdough would be a good match for the topping, but compromised by making a less tangy sourdough with a softer crust. 

Making sourdough bread has nearly become second nature to me.  Since the Tea & Cookies sourdough challenge in February, I’ve made sourdough bread at least once a week, sometimes twice if I’m giving bread to friends.  The recipe I use makes two loaves of bread.  Honestly, I wasn’t sure if I wanted to put this crunch topping on all of the bread.  What if I didn’t like it?  Why waste perfectly good bread if I didn’t like the "crunch"?

the Dutch Crunch topping

Although I’d only intended to make half of the topping recipe, I mistakenly measured the rice flour out for the full amount.  I chose to adjust all of the other ingredients to the full amount since it would be quicker than starting over.  Then I started to wonder if my active dry yeast was still good as I've forgotten how long I've had it.  (My sourdough bread doesn't use yeast, and I ordinarily use instant when I need it.) 

I'd say the yeast is still good.

Mixing up the topping didn’t do anything to reassure me that I would like it.  It smelled rather badly in my opinion – sweaty gym socks came to mind.  All I could think was, “please, please, please don’t let it taste like it smells!” and “maybe baking gets rid of the smell.”  But at least the yeast was still active. 

one topped, one waiting

The next step was to spread the smelly topping over the two small sourdough boules I was "sacrificing" for the cause.  The instructions indicated to err on the side of too much topping versus too little.  I spooned and spread the topping until I just couldn't stand to add any more. 

Once the bread was out of the oven and slightly cooled, the first thing I did was smell the crust.  While not as strong, it still smelled a little bit like sweaty gym socks to me.  I wasn’t looking forward to the second half of the challenge:  creating a sandwich using the bread. 

it is rather attractive bread

Tug had grilled chicken breasts for dinner the night before.  They were so large that neither of us finished them, so grilled chicken was part of my sandwich.  We also had a significant quantity of lettuce from our hydroponic garden that needed to be used.  Then I remembered some goat cheese I had bought and not opened yet.  And since I’m a big fan of goat cheese with citrus, my sandwich also included some of the preserved lemons I made earlier this month.  Tug had no desire to try my sandwich and made his own chicken sandwich.  I’ll admit, my sandwich isn’t for everyone.

It looks like a Dagwood, but I smashed it down to size.

And in all honesty, Dutch Crunch Bread really isn’t for me.  Eating it as part of my sandwich was fine, but at one point I pulled off a small piece of the “crunch” and ate it on its own.  It does taste like I think it smells!

Measuring: Weight vs. Volume

Yesterday, Stef from Cupcake Project posed a question on Facebook: 

“Do you prefer weighing out ingredients or measuring with measuring cups?”

The responses were pretty much evenly split between the two, with several people saying they use both.  While I much prefer weighing, I actually use measuring cups as well since not all recipes are written for weight measurements.  However, when I do make recipes using volume measurements, I try to weigh the measured ingredients and make notes so if I make the recipe again, I don’t have to get out the measuring cups.

Why do I prefer to use weight measurements? 

Weighing is my preference mainly because it’s more accurate, especially when using grams.  Beyond the fact that not all measuring cups are created equally or accurately, if you were to have ten people measure out a cup of flour and then weigh them individually, chances are they would all be different.  And brown sugar!  I’ve always experienced a degree of frustration at recipes that say “packed brown sugar”.  Even when the recipe says “firmly” packed, just exactly what does that mean?  If you’re using weight measurements, 100 grams of brown sugar is 100 grams of brown sugar whether you pack it down or not. 

The other reason is this:

five measuring cups and a set of spoons

In mixing up another graham cracker recipe to test this morning, I used all of these utensils.  Now I will admit, there are a couple more in there than absolutely necessary, but since Tug bought me this awesome set of All-Clad odd-sized measuring cups and spoons (1-1/2, 3/4 and 2/3 measuring cups and 2 teaspoons, 1-1/2 and 2 tablespoons measuring spoons), I use them whenever possible.  Had I started with weight measurements, I wouldn’t have used any of these.  I’ll never give up my measuring cups and spoons, but if I can get by with fewer dishes to wash I’m all about it!

Wading in the Shallow End

When I left my full-time job in 2008, I knew it was time for a change.  I’d been working in offices since high school.  Although I was confident in my skills and abilities in that environment, and my performance reviews told me I excelled at my work, it was work for which I had become completely dispassionate.  The satisfaction and reward was next to non-existent.  The point of burn out had been reached and it was reflected in my attitude.

So as my husband made the transition from doctoral candidate to Assistant Professor, I made the transition from being an employee of an educational institution to a student of one.  I believe Tug made the transition much easier than I did.  He was now among peers.  I was a nontraditional student among a group of very young culinary students, most of whom were there because they thought they were going to be The Next Food Network Star.  The first year, especially my first semester, was monumentally trying.  The confidence I had previously had in my work was obliterated.  But I made it.

Before leaving my job, many of my friends and colleagues would ask me what I was going to do when I was finished.  Several of them suggested restaurants that were for sale, but that was never a consideration for me.  I did very seriously consider catering.  The more I learned in school, however, the more I realized that may not be for me either.  When I was able to enroll in the baking and pastry courses in my second year, I started to feel my confidence returning.  And when on one project I earned the highest score my instructor had ever given, I felt totally validated.

Since finishing my classes in 2010, I’ve vacillated on how to utilize my education.  I started out baking and decorating wedding cakes and cupcakes.  I still enjoy cake decorating, but it doesn't satisfy my soul and I began to feel restricted by it.  I want to make more than cake.  I want to experiment with flavors and textures, with savory as well as sweet.  I began to think about a bakery.  But how committed was I?  To baking:  totally.  To the amount of debt that would be incurred:  not at all.  I’m practically allergic to debt.  Back to square one.

I floundered a bit.  I started the blog to try to justify my baking and preserving endeavors.  I hoped some great epiphany would come along.  And it did.  Last year I learned of the Cottage Food Bill.  This bill, if passed, would allow for certain home-baked items to be sold at farmers’ markets.  The Governor signed the bill into law last summer, taking effect January 1, 2012.  This is what I needed.

In January, not wanting to do anything on a whim, I started writing a business plan for what I call a “micro-business”.  Last month, I attended a Starting a Small Business workshop.  Next week, I’m meeting with a small business specialist to discuss my business idea and get assistance with finishing my business plan.  I already know I won’t be prepared for the opening day of the farmer’s market this spring.  My goal is for next April.  It will probably take me at least that long to get through the recipes I want to test.  The list I have selected is already 70+ and growing!  (This is why I’ve been making so many graham crackers lately.)  But in this case, the research and development is what I enjoy the most.

So I’m going to take a deep breath and wade right into the shallow end.  The farmer’s market is only a six-month season, one day a week.  But it will give me the opportunity to see how well my products will be received.  It’s a small start, I know, but one with minimal risk and very little debt.  Despite that, I still feel butterflies when I think about it.  It’s ironic that confidence doesn’t come as easily when it’s something I’m so passionate about.

Graham Cracker Recipe Test No. 2

While I considered another attempt at the Miette graham cracker recipe, I ended up deciding with five recipes to try I’d just move on and if none of the others were spectacular, I’d give it another go.  Sorry, Miette, but I don’t think I’ll be coming back to your graham crackers.

from left to right:  the decline of my patience

The recipe I tested today is from One Girl Cookies by Dawn Casale and David Crofton.  Although I wouldn’t use “charming” to describe this book, I love the personal stories and vintage family photos included.  My only complaint (and this is totally a personal pet peeve) is that the recipes are solely in volume measurements.  To compensate, I weighed out my ingredients as I measured them and made notes so next time I’ll be prepared.  And I know that when testing recipes I should actually follow them, but I just can’t help myself.  Instead of all-purpose flour, I used whole wheat pastry flour for more “graham-y” graham crackers.

the little holes were made with a No. 5 piping tip

Even though the dough came together incredibly quickly, the rolling, cutting and baking seemed to take for-ev-er.  After I rolled the dough between parchment sheets, I put it in the freezer for about 15 minutes to firm up before cutting.  (I will confess that I was much more diligent about keeping the butter-based dough cool with this batch of graham crackers.  Not a particularly easy task when our temperatures were in the lower 80’s today, the oven was on, and I just can’t bring myself to turn on the air conditioning in mid-March.)  The biggest problem was the dough would only be out of the freezer for about a minute before it started to soften up and get sticky.  I had to put the dough back in the freezer several times just to get the scraps out from in between the cut crackers.  After getting one sheet of fluted rounds, I went with cutting rectangles.  I thought being quicker, they would also be easier to work with.  I was only half right. 

believe it or not, the rectangles didn't save much time

By the time I finished baking the two sheets of graham crackers, I was not feeling the love for finishing the scraps of dough.  And having the oven on had made it even warmer - bordering on unpleasant.  Given that, the last of the dough is rolled out between parchment sheets, wrapped in plastic and resting in the freezer.  Maybe I’ll finish them tomorrow in the cool of the morning.

Comparing these graham crackers to my Miette graham crackers would be kind of like comparing fleur de sel to iodized table salt:  they're not even in the same league.  These graham crackers baked up light and crispy, and not a bit greasy.  Their texture and crunch are really quite wonderful.  I went with cinnamon instead of ginger this time.  The cinnamon was barely noticeable in the background, but I think any less and it would have seemed like something was missing and any more would have been too much.  I wish I would have remembered to sprinkle them with sugar, but it's a small thing.  Overall, I definitely think this recipe is worth keeping, but maybe just made when cooler temperatures prevail.  Cooler temperatures or not, my next graham cracker recipe to try is from Martha Stewart's Cookies.  As much as I like Martha, her graham crackers are going to have to be pretty awesome to top these!

Homemade Graham Crackers

Recipe adapted from One Girl Cookies by Dawn Casale & David Crofton

315 g whole wheat pastry flour

40 g stone ground whole wheat flour

1/4 tsp kosher salt

1/4 tsp baking soda

1/4 tsp ground cinnamon

113 g unsalted butter, at cool room temperature (65 – 68°F)

100 g granulated sugar, plus extra for sprinkling

60 g brown sugar

1/2 cup water, cool but not cold

Sift the flours, salt, baking soda and cinnamon together over a medium bowl and set aside.

Cream the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment for 3 – 5 minutes on medium speed.  Stop and scrape the bowl and paddle.  On low speed, add one-third of the flour mixture, followed by half of the water.  Repeat, ending with the flour.  Mix the dough just until the ingredients are combined, finishing with a rubber spatula.  Use the spatula to turn and fold the dough a few times to “knead” it.

Divide the dough in half, keeping one half covered while working with the other.  Place the dough between 12” x 16” sheets of parchment paper and roll out to approximately 1/8” thickness.  Repeat with the remaining dough.  Carefully place the rolled dough (still sandwiched in parchment) on a baking sheet and refrigerate for 30 minutes or freeze for 15 minutes.

Preheat the oven to 350°F.  Line two baking sheets with parchment paper.

Remove one sheet of dough at a time from the refrigerator or freezer and place on a cutting board.  Peel off the top piece of parchment paper.  Cut the dough with cookie cutters or cut squares or rectangles with a ruler and knife, trying not to cut through the parchment.  Grab the bottom piece of parchment and flip the cut dough over onto the cutting board.  Peel off the remaining piece of parchment.  Place the graham crackers on the prepared baking sheets and sprinkle lightly with the extra sugar.  (The dough scraps can be re-rolled, chilled and cut in the same manner.)

Bake the graham crackers for 20 minutes, rotating the baking sheets halfway through.  Cool on the baking sheets for five minutes and then transfer to a rack to cool completely.

Store in an airtight container. 

Testing Recipes: Homemade Graham Crackers

Not all of these are recent purchases,
but you get the idea.

In the last month or so, I’ve bought at least eight new food-related books:  cookbooks, baking books, cake decorating books.  One of my (many) vices is buying cookbooks.  And then never making a single recipe out of them.  Not.  One.  Recipe.  I can’t tell you how many cookbooks I have that I’ve spent countless hours looking at, but never cooking from.  Since I was a little excessive on buying cookbooks lately, I figured I’d better use some of them.

Inspired by the graham cracker base of the marshmallow pinwheel cookies my dad likes, I’ve been thinking about an attempt at making homemade graham crackers for some time now.  Given that I now have no less than four baking books with recipes for homemade graham crackers, I couldn’t see any reason not to try them.

The first recipe up at bat is from Miette.  This is an absolutely charming cookbook from the San Francisco pastry shop of the same name.  Unfortunately, it’s a cookbook riddled with errors.  I downloaded the errata sheet from the publisher’s website, which is a full page long – and apparently not all inclusive.

Miette’s recipes include both volume and weight measurements.  Apparently there were some difficulties with those conversions.  Although the graham cracker recipe is not included on the errata sheet, I immediately noticed a problem.  The ingredient list includes “2/3 cup (6 ounces) unsalted butter”.  Do you already see the problem with that?  Six ounces of unsalted butter is 3/4 cup.  (I actually sent an e-mail to the publisher to point this out.)  It’s a small amount, but in baking a small amount can make a big difference. 

Despite the discrepancy, I proceeded with the recipe using six ounces for the butter, mostly because that was easier to measure.  I felt this recipe great had potential for variations given the ingredients.  The recipe called for 1-1/2 cups of all purpose flour and 1/3 cup of whole wheat flour.  I used 1 cup of all purpose, 1/2 cup of whole wheat pastry flour and the 1/3 cup of whole wheat flour.  I also used ginger in place of cinnamon.

The dough came together very easily.  I wrapped it up in plastic and let it rest overnight.  I let the dough rest at room temperature for about 10 minutes before rolling it out.  That’s where things started to not go so well.  It’s been unseasonably warm around here lately.  The near record highs in the upper 70’s did not bode well for butter-based dough.  Especially not butter-based dough with too much butter.  I should have used the 2/3 cup measurement.  I had to keep giving the dough brief time outs in the freezer just to be able to work with it.

Perhaps it was because of the butter, perhaps because of the temperature, perhaps a combination of the two, but what I ended up with was not what I had in mind for graham crackers.  The taste was . . . okay, but not great.  They were greasy.  They were crunchy from too much sugar, but not crispy.  These were definitely not worth the amount of time spent on them.

I made shamrocks (and stars) since Saturday is St. Patrick's Day.

Perhaps if this recipe makes it to the errata sheet, I’ll try it again.  In the meantime, my next graham cracker recipe on deck is from One Girl Cookies.  I’m keeping my fingers crossed.

Homemade Pasta: Soba Noodles

Not long after I finished the orecchiette, I was reading on a friend’s blog about how much her son, who apparently can be quite a picky eater, relished soba noodles.  Still in the pasta making mindset, a light bulb went off that I had never made soba noodles.  In fact, I think I’ve only eaten them a handful of times.  For some reason they just aren’t something I think to buy.

dough after resting

Since I wasn’t that familiar with them, I did a little online research.  Most of the recipes I found included using a combination of buckwheat and whole wheat flour at an 8:2 ratio.  Some recipes used whole eggs, some used whole eggs and yolks, some used oil, some didn’t.  I figured with all of the variations out there, I’d apply what I learned, wing it and adapt the recipe I used for the orecchiette. 

Let me begin by saying I don’t think the dough for soba noodles (at least my version) is ideal for the food processor.  I don’t have a photo of the mess I made because my hands were covered, covered, in thick, sticky buckwheat dough.  (The recipe below does not include using the food processor.)  I ended up kneading a small amount of extra buckwheat flour into the dough to firm it up a little.  When it got to the point that I could handle it without it sticking to me, I wrapped it up and stuck it in the refrigerator.

noodles cut by machine

The next day I rolled out some of dough to cut noodles by hand.  It didn’t go well.  To begin with, I think I actually rolled the dough too thinly.  And I didn’t rotate it frequently enough.  The dough will stick to a silicon mat – not horribly, but enough to make things difficult.  Additionally, although the dough didn’t feel dry, it behaved like it was too dry.  I ended up rolling it all back up into a ball, re-wrapping it and putting it back in the refrigerator. 

letter-folded dough

The extra day in the refrigerator made all the difference.  It allowed the flour to fully and evenly absorb the liquid from the eggs.  Feeling a bit gun-shy on rolling and cutting the noodles by hand, I got out my manual pasta roller/cutter.  After cutting two sheets of noodles, I decided to go back to trying to roll and cut them myself.  I didn’t roll the dough as thinly this time and with the extra day resting, it rolled perfectly.  And it ended up being much quicker than running small pieces through the pasta machine repeatedly. 

cutting noodles by hand

Several of the recipes I found included photos on how to cut the noodles.  It appeared as though the dough was letter folded and sliced.  I cut the noodles that way and then laid them out in a single layer on flour sack towels to dry.  Apparently as they dried and contracted, the pull on the folded areas was enough to break the noodles apart.  While I’m not heartbroken over that, the noodles cut with the pasta machine are much more aesthetically pleasing.  I think rolling the dough by hand and cutting the noodles with the machine would be the ideal solution.

original drying method

As for drying, my original thought was to leave the noodles to air dry.  The weather has intervened and since it’s been damp and rainy I ended up putting them in the dehydrator.  I wasn’t thinking about how much they had dried when I cooked some for dinner this evening; and I’m not sure if soba noodles needed longer to cook than traditional pasta.  They needed more time than I gave them and were very al dente in my stir fry.  I think I’ll boil another handful tomorrow just to see how they are when properly cooked. 

the finished noodles

Soba Noodles

2 cups buckwheat flour

1/2 cup whole wheat flour

4 large eggs

1 tsp black sesame oil

1 tsp peanut oil

All-purpose flour for rolling

Combine the flours in a large bowl.  In a separate bowl, beat the eggs lightly with the oils.  Make a well in the center of the flours and add the egg oil mixture.  Stir with a wooden spoon, starting in the center and working your way out.  When the dough gets too stiff to stir, use clean hands to thoroughly combine.

Form the dough into a ball, wrap in plastic wrap and refrigerate for one to two days.  Allow dough to warm up for 20 – 30 minutes before rolling. 

Use a mesh strainer or sifter to dust flour on a large silicon mat.  (The silicon mat is not required, but definitely makes it easier.)  Cut the dough in half, placing half in the center of the flour and re-wrapping the other half.  Dust the top of the dough with flour and flatten with the heel of your palm into a disk.

Roll the dough into a rectangle about 1/16^th of an inch thick.  Rotate and flip the dough frequently and dust with flour as needed to keep from sticking.  Very lightly dust the top of the dough with flour and fold into thirds like a letter.  Turn the dough so that one of the folded edges and in front of you.  Trim the unfolded edges evenly and then cut the noodles from folded edge to folded edge approximately 1/4-inch wide.  Transfer the noodles to baking sheets lined with lint free towels and unfold in a single layer.  Repeat with the remaining half of dough.

If you prefer to use a pasta roller/cutter, follow the directions with your machine and begin with smaller pieces of dough.  When rolling the dough, keep in mind the length of noodles you want.  It’s possible to make really long noodles, but storing them may be problematic.

The noodles may be used fresh or dried.  For storage, allow the noodles to dry until brittle.  If desired, the noodles can be dried in the oven set on the lowest temperature.  I've not tried freezing fresh noodles, but that may also be a possibility.

Homemade Pasta: Orecchiette

Every so often, I go through a phase of making pasta from scratch.  There are multitudes of accessories for making and shaping pasta.  I own quite a few of them myself and am always on the look out for vintage pasta equipment.  Even with all of the gadgets though, I still prefer to make pasta by hand.

I’ve made pasta dough using the “well method” of mounding the flour, placing the wet ingredients in a well in the center and gradually drawing in the flour.  It’s messy, but authentic.  I’ve made it in my stand mixer - less messy and not so authentic.  I’ve made pasta dough in an electric pasta maker which mixes and extrudes the pasta - absolutely nothing authentic about that.  This thing is not fun to clean and I only use it when I want to make tube-shaped pastas. 

This time I made the pasta in the food processor based on this recipe from Williams-Sonoma.  I did substitute about half of the all-purpose flour for semolina flour.  (Of note:  the fault I find with this recipe is that it calls for “4 eggs” without specifying the size of the eggs.  Since my eggs were extra-large, I needed more flour than the recipe required.  Should I use this recipe again, I’ll probably just go with three extra large eggs.) 

Orecchiette is one of my favorite pasta shapes.  Orecchiette means “little ears”.  It’s quite simple and doesn’t necessarily require any of the special equipment in my possession.  Williams-Sonoma also has instructions on shaping orecchiette.  My homemade version uses a slightly different method and doesn’t look like the little saucer-shaped orecchiette you buy packaged.  They look more like . . . well . . . little ears.

Begin by slicing off a piece of pasta dough.  Keep the rest covered.

Roll the pasta dough into a rope about 1/2-inch thick.  My dough
was quite elastic and would snap back a bit after rolling.

Cut the dough rope into 1/2-inch pieces with a bench scraper
or thin-bladed knife.  My intent was to use the guide on the
silicon mat, but that wasn't working out so well for me.

Instead I chose to pinch the dough and cut next to my fingers.
This is why I prefer a bench scraper to a knife.  I can be accident prone.

I tried to photograph shaping the orecchiette, but I am so right handed it's unreal.  My left hand was totally incapable of reaching the shutter release on the right side of the camera and completely inept at trying to shape the orecchiette.  My solution is this brief, extremely amateurish, video. There's no narration, just some strange clicking noise in the background.

After mixing the dough, letting it rest and shaping the pasta I loaded it up on mesh lined dehydrator trays and dried it at 95°F for about 24 hours.  I once read (I wish I remembered where) that the best pasta is dried at low temperatures.  It would have been great to let it dry naturally in the sun, but I wasn’t going to sacrifice that much real estate on the kitchen table.  It's worth pointing out that drying is not necessary.  You can use the pasta fresh, but it won't have the al dente quality I like in pasta.

The finished pasta.  I think some bolognese sauce is in order.

Before the pasta phase passes I’m hoping to get some ravioli made (still trying to decide on the filling) and some simple sheets for homemade lasagna.  And then there’s that recipe for sweet potato gnocchi that’s been collecting dust in a folder waiting to be realized and the virgin gnocchi board waiting to be used.

Cara Caras, Meyers and Kumquats – Oh My!

Back in December, when a wide variety of citrus began showing up in the produce isle, I told myself to resist.  I had gone way, way overboard making citrus marmalades last year and still have quite a surplus.  I lectured myself that there was absolutely NO need for any more marmalade.  Despite the fact I was trying to talk myself out of even buying citrus, I ended up with three pounds of Cara Cara oranges, a pound of Meyer lemons and half of a pound of kumquats. 

No marmalade.  No marmalade.  No marmalade. 

Repeat the mantra.

The Meyer lemons and kumquats actually had purpose when I bought them.  I’d seen recipes for Preserved Lemons of the Maghreb and Salt & Pepper Preserved Kumquats from Hungry Tigress.  I think salt preserved citrus is an acquired taste, but one I developed quite readily - I love salt; I love citrus.  Making them couldn’t be easier:  quarter, seed, add salt and spices, cover, let sit in the sun and shake once a day.  Seven to ten days later you have salt preserved citrus. 

salt & pepper preserved kumquats and preserved lemons of the Maghreb

The Cara Caras are navel oranges with a lovely pink pulp.  There was no planning involved in buying them and they were the most difficult to resist making into marmalade.  Local Kitchen has a recipe for Cara Cara Chile Marmalada that sounds fabulous!  Instead though, I ended up eating them.  I did save all of the peels.  Candied peel is a project I’ve wanted to revisit. 



Last April I tried to candy the peels from some oranges and tangerines.  I failed miserably.  What I ended up with was a pot of burnt peels and sticky, thick syrup.  This is the first time I’ve attempted them since.  I’m happy to report more positive results.  Not walking away from boiling sugar syrup made a huge difference.

drying to slow way



The peels were boiled twice to remove some of the bitterness.  Most recipes I've read recommend three times, but personally I like some of the bitterness.  After that, I added four cups of water and two cups of sugar and brought it back to a boil for two to three minutes before removing them from the heat.  I let them sit overnight and repeated the boil and cool process over the next two days. 

drying the not-quite-as-slow way

On day three, I boiled them until they were almost translucent before letting them cool and removing them to a rack to dry.  Impatience got the better of me, however; and I chose to employ the dehydrator to speed up the process.  I dried them for the better part of a day at 95 degrees.

If I was going to serve these peels as a candy, I would coat them in granulated or turbinado sugar.  These, however, are going naked into the refrigerator for the next time I make pannetone.  I didn’t have any candied orange peel when I made pannetone for Christmas and it was missed.  I’m thinking I need to do some candied lemon peel, too.  And maybe grapefruit . . .

perfectly candied cara cara peels



Grow Baby, Grow!

Back in January, I started two flats of seeds consisting of chiles, tomatoes and some flowers.  In total, I planted 144 seeds.  While my expectations were low (because of the age of the seeds), I was hoping that more than four would germinate.  Of the 144 seeds, only one chile, two tomatoes and one canna sprouted.  I waited for quite some time to make sure I wasn't rushing them before conceding failure.  Initially, I thought we'd just purchase some seedlings once the farmers' market opened in April.  But then the familial stubborn streak kicked in and I was determined to have seedlings from seeds I started.

We love  us some green beans!

Tug and I went on a seed-shopping spree and came home with seeds for three varieties of tomatoes, zucchini, summer squash, mixed winter squash, cucumbers, fennel, sweet bell peppers and black-eyed peas and I still had some chile, tomatillo, cippolini onion and green bean seeds that weren't quite so old.  Within days, I could see small green shoots coming up.  I get so excited to see seeds sprout!  The growth that can occur in just a 12-hour period is amazing.  While a large portion of the seedlings will end up growing in containers on our deck, Tug is also planning a raised bed garden for me - surrounded by six-foot deer fencing, of course.  Call me selfish, but I don't want to share my hard work with the deer.

Black bean vines cohabitating with the avocado tree.

In addition to all of those seeds, I also decided to utilize some space in the large pot my avocado tree is in.  (I'll try to grow anything and once in awhile I'm successful.)  Circling the pot are little shoots of black beans  They're trellised on kitchen twine that's hanging from the tree's branches.  This isn't the first time I've tossed seeds in to share space with the avocado.  Last year I found an ancient packet of lavender seeds that I couldn't bring myself to throw away - despite the fact that lavender is incredibly difficult to start from seed even when fresh.  Oddly enough, I managed to get one little lavender plant out of the packet of stale seeds.  I felt like a proud parent!



My lavender baby.

I still have seeds left to plant, but they will wait until later in the spring to be sown directly into the soil.  There will probably be some spring lettuces and perhaps some peas.  We frequently use parsley and cilantro and I want to have lots and lots of basil to make pesto.

What else am I going to do/make with what we grow?  That will have to unfold as we go, but I may end up learning to use that pressure canner after all.