Nothing says "happy birthday" like pastries.

If there's any time to make and consume butter-laden pastry without guilt, it's your birthday. Today is mine, so I started some dough last night and crafted some danish this morning. I've been looking for an excuse to do this for some time, and the fire burned even hotter once I put up that awesome apricot jam.


This is my first time with danish pastry dough. The recipe didn't intimidate me in the least, but it probably should have once I started rolling things out and things started not going well at all. The butter softened very quickly, despite the temperature last night being lower than it had been in a couple of weeks. I sort of half-assed the rolling-out and only got it rolled an inch thick before I had to give up and stick it back in the fridge two out of the three times.

This morning went a bit better. The dough had been refrigerated overnight and I was able to roll it out and get the round pastries done before things got too soft. I simply cut 1/2 inch strips, twirled them, and made a coil. (Tip: A smaller thickness of dough in the center will make them easier to fill.) I ended up with thirteen of those and four square pastries filled with cream cheese (cream cheese + a bit of sugar, lemon juice, and vanilla) AND apricot.

I'm pleased at how flaky the pastries were, even with my half-assed rolling. The filling's delicious as well, and I opted to leave off any sort of icing or sugar, as they're delicious enough on their own.

Happy birthday to my mouth!

A time to sow, a time to reap.

A time to yank out your stupid sweet corn and plant something else! Yeah!

I'm pondering fall crops. I don't want to waste my time with something that won't give a decent yield, so I'm considering planting garlic and spinach, and maybe nothing else. As usual, the Minnesota Extension office has good information on fall crops that are suitable for Minnesota.

The last paragraph intrigues me. Would it be awesome or folly or awesome folly to plant something like winter wheat? This site seems to suggest that I might have enough time to do it. I wonder if I'd actually get any wheat out of it. I could totally go all Laura Ingalls Wilder and get myself a coffee grinder and hole up in my father's store and spend my days of the long winter grinding wheat and braiding straw for the fire. (Hopefully just the wheat-grinding bit.)

I'm not so sure I'm good at gardening.

This year I told myself, "You will learn about soil composition."

Yeah, that didn't happen.

I think I overplant like whoa. The square-foot gardening doesn't help, because it is just so tempting to fill every last square. This year I was "generous" and gave my tomatoes more than one square; they are supposed to have nine. I only managed to provide a teepee for one set of beans; the rest are climbing on the tomato cages, trellises, other plants, or reaching over to the chain-link fence and hanging out with the grapes and morning glories.

It all looks very pretty and wild, but it's not good from a production perspective. I'm getting a handful of beans every day, two ripe Amish paste tomatoes, lettuce that I didn't bother to harvest because the CSA box made me feel as if I was drowning in lettuce, and some teeny-tiny squash (like the potimarron in the photo) and watermelons and corn. When I was planting in rows, way back in the day, I got a lot more of a yield.

I think I may be pulling up the yellow beans and a few other things that just aren't performing well, to give the rest some breathing room. And next year I'll get the soil tested, I promise.

Chicka-chicka-chickens!

Maybe the stars will align this year and I'll finally get to make the circuit of the Twin Cities Parade of Coops. This year it's scheduled for Sunday, September 11 from 10 a.m. to 4 p.m., with locations all over the metro. There's still time to add your coop if you've got some chickens in your backyard.

Here's all the details! Feel free to distribute (via print or web) at will.

And maybe you'll run into me, should those stars align and you decide you need to see some chickens. I'll be the weirdo in a dress going, "Hi, chicken ladies!" and "Chicka-chicka-chickens!" at all the birds.

The woman with the canner is after you, vegetables.

Ah, canning season. I love it. I work eight hours at my desk job, come home and get the babies fed and tucked into bed (or, rather, baby - my husband is kind enough to deal with the big girl most nights), and spend four hours in the kitchen, and this is what I call fun.

The Ball Blue Book of Preserving is my go-to recipe book for canned goods. It's a whole $8, but worth a whole lot more.

My first dilly beans, four pints worth. I found some lovely, thin, straight green beans at the farmer's market and jumped on those suckers.

9 quarts and 3 pints of dill pickles. I love the Ball recipe for dill pickles, with its bit of sugar. I added a clove of garlic to each jar in addition to big heads of dill. The cukes I found at the market were also nice and thin. I finally managed to pack pickles well, so there's more pickle than brine in each jar.

Six pints of bread and butter pickles. This time I did not use the incredible amount of onions the recipe calls for (3 small ones instead of 8 small ones) and cut the slices thinner than I did the last time I made pickles, which was two years ago. For some reason (impatience?) I had cut them a half-inch thick, which is quite awkward. Plus, the husband complained, and I am nothing if not accomodating, at least when it comes to the width of pickle slices.

Getting in the swing of CSA things

We're trying the CSA thing again this year, after trying Harmony Valley Farm a couple of years ago and finding it not quite what we wanted (great communication and produce and a wonderful fruit share, but too much variety and too many exotic things). This year we've chosen Treasured Haven Farm. It's much closer to the Cities, so maybe we'll have the opportunity to visit this year, and it offered a dropsite very close to our house. Unfortunately, that dropsite didn't work out, but Peg at Treasured Haven switched us to another without a problem.

We had many, many weeks of not much but lettuce, and a lot of it went to waste. We're just not big salad people. But now the produce season is kicking into full gear in Minnesota, and we've had a few weeks of the most delicious potatoes ever, cucumbers, zucchini/squash, and finally tomatoes (and amazing tomatoes they are).

I tried a new potato salad recipe and was very pleased with the results. My usual potato salad is the normal celery-and-onions-and-mustard-and-mayo fare, but lacking celery and being awash in cucumbers, I needed an alternative. This is a keeper.



Cucumber potato salad
Found here. Without the cucumbers it would taste very much like German potato salad for a lot less effort (and vegetarian, too).
1 English cucumber, sliced paper thin
Salt
2 pounds Austrian crescent or other fingerling potatoes (I used red potatoes)
Pinch caraway seeds (If you don't have these, leave them out; I didn't notice a huge difference in flavor)
Freshly ground black pepper
1/2 cup chicken stock (I used vegetable stock)
1/4 cup chopped onion
1 tablespoon Dijon mustard
1/4 cup cider vinegar (I used red wine vinegar)
2 tablespoons extra virgin olive oil
1 tablespoon canola or sunflower seed oil (I left this out)
2 tablespoons sour cream, crème fraîche or plain yogurt, optional (I used yogurt)

1. Put cucumber slices in bowl, toss with 2 teaspoons salt, and set aside.
2. Put potatoes in saucepan, cover with water, add generous pinch salt and caraway, bring to a boil, and cook until potatoes are just tender. Drain, peel, and slice into a bowl while still warm. Season with salt and pepper.
3. In a saucepan, bring stock and onion to a simmer. Add to potatoes, and toss gently until silky and lightly thickened. Fold in mustard, vinegar and oils.
4. Drain cucumbers well, squeezing out excess liquid. Fold cucumbers into potato salad. Add more salt, pepper and vinegar if needed. Add sour cream, crème fraîche or yogurt if wanted.

This is what you do with 44 pounds of apricots.

Seven quarts of canned apricots, not well packed.

Nine pints of canned apricots, packed somewhat better.

Seven pints of apricot syrup (one went home with my dad).

 

13 half-pints of apricot jam, 11 that were actually canned; the rest went into the fridge because I ran out of rings.

Several jars of jam have been given away already. It is delicious, and I'd share the recipe but I - *gasp!* - didn't really use one. I tried out Ball's liquid pectin but used a lot less sugar than called for, because I like my jam to taste like fruit, with a bit of tartness. And guess what? It jelled just fine, thankyouverymuch.


I'm happy to report that I used every last bit of those suckers, aside from about 10 lost to spoilage and three (*sob*) batches of fruit leather (using this recipe lost to rain. I was being all smug and green and thought, "Oh, I could HARNESS THE POWER OF THE SUN to dry this fruit leather!" And then it went from sunny to downpour and the fruit leather went into the trash.


For those of you interested in using every last bit of your apricots, I suggest this method:

• Make yourself some jam.
• Start canning fruit. Stop after the quarts because you realize using your new, fancy pressure cooker takes a heck of a lot time than you thought. Put leftover fruit in the fridge, along with the syrup.
• Two days later, when you finally have time and you realize that if you do not can the rest now they will spoil and it will be a huge waste of money and you will not have delicious-tasting apricots to crack open mid-winter, dump the leftover fruit and syrup into the pan to heat while you cut up whatever remains of the non-overripe fruit. Lament that there is any overripe fruit.
• Can pints of fruit, taking only the ones that haven't disintegrated.
• Realize that you could make fruit leather with the overripe stuff. Rejoice that you had overripe fruit.
• Throw the rest of the fruit into the pot with the fruit unworthy of canning. Add some lemon juice. Take out smooshed fruit and blend, getting hot fruit puree all over yourself only twice (out of three times).
• Realize you still have a lot of stuff in that there pot. Decide to make syrup. Throw more sugar in, and some corn syrup for good measure. Blend the rest of it together and can it.
• Sit back smugly. And wonder what the heck you'll do with all this apricot stuff.

A big THANK YOU to Amy at Crazy Boy Farm, who organized this fruit purchase. She's taking orders for peaches, pears, apples, and nectarines, which will be delivered in a couple of weeks. Please contact her if you're in the Twin Cities area and want to order. I'm getting two cases each of peaches and pears. I am crazy. The fruit will be crazy delicious.