Shepherd’s Harvest

Posted on by Dan

Sheep

This time last year I was stuck in an emergency room waiting to be checked in to the hospital for my second extended stay. Needless to say, we wouldn’t be visiting our favorite festival. So, when this year’s festival rolled around, I felt like I was having to make up for lost time (and, I’m sure the vendors were quite happy that I was).

Hanging with Siblings

I’m happy that the festival has grown so much in the last couple of years. It was not that long ago that all the vendors could fit in one building. This weekend, it took four buildings to house them all. I’m only happy to support some of the amazing producers, spinners, dyers, etc… that show up every year with their wares. I think my favorite for this year was a couple who use natural dyes to produce some amazing colors in their roving and yarn. See for yourself! There should be some sweaters spun and knit from this stuff in the near (or distant) future.

Goat

Of course, I’m a sucker for all the animals, and I certainly enjoy checking them out. I wonder if our neighbors would notice if we had a cloven-foot animal wandering around our yard? At least our grass would stay short…

Food on Face

I’ve got my work cut out for me this next year. Uh, who am I kidding? I think I have enough to last me for a couple of trips around the sun. Here’s just a wee glimpse:

Fiber

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Baking Recovery

Posted on by Dan

It’s been so nice to finally have all of my energy back, and I feel like I might be making up for lost time. Not that I didn’t do any baking while I was recovering from the cancer treatment, I certainly had curtailed the activity.

Well, curtail no more. I’ve been playing with the master recipe from Artisan Breads in Five Minutes a Day (the recipe gives you about 5 one-pound loaves to make over the course of a week, so there’s lots to play with). This particular iteration may have to be part of our routine. It’s a cinnamon-raisin bread that toasts nicely and is perfect, really, any time of the day (I was going to say “breakfast,” but who’s kidding who).

Cinnamon Raisin Bread

Basically I pulled off a pound (or grapefruit-sized hunk of dough) and, using a rolling pin, flattened it into a 9 x 12 inch area. After sprinkling generously with cinnamon and raisins, I rolled it back up into a log-like shape (tucking in the ends) and continued with the directions as is.

What I haven’t mentioned is that I acquired a baking stone, and that has pretty much changed my life. Why did I wait so long? The crust on this bread is thick, the custard resilient (but not too spongy), and, frankly, it’s amazing there is enough bread left to take a picture of.

Of course, bread is not the only baking that I’m doing. I’ve started experimenting with vegan cakes, and I’ve settled on a perfect batter that goes well with all manner of inclusions. Last week it was rhubarb. This week a combination of lemon, blueberries and poppy seeds.

Blueberry Lemon Poppy Seed Cake

Recipe for Blueberry Lemon Poppy Seed Cake

  • 1 cup white flour
  • 1/3 cup (heaping) whole wheat flour
  • 1/2 cup (or less) of sugar
  • 1 tsp baking soda
  • 1 teeny pinch of salt
  • 4 Tbsp poppy seeds

Mix dry ingredients in a bowl, then add:

  • Juice of half a lemon, combined with enough warm water to make 1 cup
  • Zest of that half a lemon
  • 1/3 cup canola oil
  • 1 tsp vanilla
  • 1 tsp white wine vinegar

Mix until batter is nearly combined, then add:

  • 1 cup blueberries (we’re cleaning out our freeze in preparation for this season’s fruit, so I thawed some blueberries for this cake)

Continue mixing until all ingredients have been incorporated (don’t over mix). Pour in to 9-inch round cake pan and bake at 350º for 30 minutes (or until toothpick inserted comes out clean).

Let cool and top with glaze made from the juice and zest of the other half of the lemon (basically add some powder sugar until the mixture is pourable, but not too thin – it’s really hard to screw this up, so I just toss a bit in at a time and whisk the mixture until it seems like a good consistency).

Blueberry Lemon Poppy Seed Cake

I’d better start getting out on my bike more regularly, because with all this baking in the house, and only two people to enjoy it…

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Bounty, Bread and Bunnies

Posted on by Dan

Organic strawberries were on sale this week. Although these are not local strawberries, it’s still good to take advantage of the bounty – particularly in preparation for when there will be none (I’m thinking of the cold wintery months that will inevitably be upon us).

Bounty of Strawberries

These early, store-bought strawberries are washed, cut up and frozen on cookie sheets for later storage in freezer bags. Doing the bulk of the saving now, will let us enjoy (a.k.a gorge on) the fresh local strawberries when they start showing up (including the ones from our yard), without having to save them for later.

Also new this weekend, is my adoption of a new bible. I’ve been hearing a lot about this book, so I’ve decided to acquire a copy for myself to follow. I familiarized myself with the master recipe today, and looks like the hype is warranted (and, I bet it’s good for the soul, too).

Bread (Before and After)

This, of course, is the book Artisan Bread in Five Minutes a Day. For this initial trial run, I cut the salt back quite a bit (almost half of what was called for), but that’s the only change. I now have a bowl of dough in the fridge ready to be drawn from and baked during the coming week (which fits perfectly with my tendency during the summer to wake up early). I’m sure Virginia won’t mind the smell of baking bread in the wee hours of the morning.

And, some of you may have seen this photo when I uploaded it to Flickr the other day. Our yard, full of all things green, is also home to a couple of bunnies. Their own bounty has made them probably a little too comfortable with their surroundings.

Lounging Bunny

It cracks me up whenever I see them hanging out after they’ve grazed, lying on their fattened bellies. We’re starting to call our house “Bunny Acres.” They’ve also inspired a few felted creations, including this little felted friend with a carrot.

Felted Friend - Bunny with Carrot in Garden

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Much to See, Much to Do

Posted on by Dan

The problem with waiting so long between blog posts is that stuff starts to pile up. Unfortunately, I’m going to leave you with a bunch of stuff to look at, but not much to read (it’s a beautiful day and our yard is calling to me).

Virginia finished up another crochet afghan. This one is made up of granny squares, using Jamieson’s Spindrift.

Crochet Granny Square Afghan

(More photos can be found on our Flickr page)

She also finished a tank, knit using Louet’s Euroflax Linen.

Essential Tank

The pattern is the “Essential Tank” by Wendy Bernard in her book Custom Knits.

Socks!
It’s been a while since I’ve posted any finished socks. She’s started a renewed effort to knock off 52 pairs by the end of May (I think she’s at 40, having started last June).

Socks (36 of 52)

Socks (37 of 52)

Socks (38 of 52)

Socks (39 of 52)

The Garden
I can’t tell you how wonderful it is to feel the sun and dirt on my skin. There’s nothing like being shut up in a hospital room for three month-long periods, and then told to not go near the stuff for the rest of the year, to really make you appreciate the sore muscles, new calluses and dirty hands that come from playing in the yard.

Brick Path in Cutting Garden

Our “cutting garden” got a bit of a facelift with a newly-bordered brick path. And, speaking of cutting gardens, our house has vases in practically every room. Nothing brightens the room more than a bouquet of daffodils.

Daffodils

I was also given a couple of black raspberries from a coworker’s yard. They seem to be thriving from the transplant, and hopefully will even produce something this year.

Transplanted Black Raspberry

No more talk. Must go play. So, if you are thinking about staying inside today… get off your ass and get out there. Enjoy the fresh air, sun on your skin, dirt in your fingernails.