[Ag-eq] Recipes

Fri Jun 9 17:21:05 UTC 2017

Yes, my husband's favorite hobby is baking bread and barbecueing.  He
has tweeked so many bread recipes that I made him go out and buy a
notebook to write down the tweekes he does.  He was famous for
tweeking a recipe and it was really great, only to not remember what
exactly he tweeked the last time he did that particular bread.  He
leans more to Italian bread, but he has done German and Sweden
varieties.  He also does a colonial Sally Lun bread, the bread from
Outback restaurant and a bun recipe that can be flavored as an herb
bread or with cinnamon, nutmeg and a bit of ground clove for a
breakfast bread.  He does a nice Irish soda bread with and without
raisins.  I have to laugh at him, he has a couple of holiday breads
that call for a braided loaf, but he can't braid worth a lick, so I
have to do the braiding for him.  That frustrates him because he does
not like someone else playing with his dough.  lol

He's been working with me in learning to do biscuits and batter
breads.  He is not use to their consistency and has a tendency of
working the dough and batter a little too much.  He does do beer
batter breads very well.  He's catching on pretty good as long as he
works through the process out loud with me as he goes.

Susan
dogwoodfarm62 at gmail.com

On 6/9/17, Tracy Carcione via Ag-eq <ag-eq at nfbnet.org> wrote:
> Susan, I think I would like your husband!  I love baking bread, too.
> Tracy
>
>
> -----Original Message-----
> From: Ag-eq [mailto:ag-eq-bounces at nfbnet.org] On Behalf Of dogwood farm via
> Ag-eq
> Sent: Friday, June 09, 2017 10:17 AM
> To: Agricultural and Equestrean Division List
> Cc: dogwood farm
> Subject: Re: [Ag-eq] Recipes
>
> Tracy,
>
> I like coriander as well, but fresh cilantro has to be sparingly used as a
> topping for me.  I can handle the dried or freeze dried with no problem.  I
> also like the spinach and basil or even kale and basil pestos.  It is also
> really good spred thin on fresh hot homemade bread, another specialty of my
> husband, baking bread.
>
> Susan
> dogwoodfarm62 at gmail.com
>
> On 6/9/17, Tracy Carcione via Ag-eq <ag-eq at nfbnet.org> wrote:
>> Hi Susan.
>> I love pesto, but my husband doesn't, so I don't make it as often as
>> I'd like.
>> I don't think the carrot top pesto had any garlic, now that I think
>> about it.
>> I loathe cilantro.  I've heard that some people have a gene that makes
>> cilantro taste like soap, and I've definitely got that gene.  I like
>> coriander, though, which is cilantro seed.  I've grown coriander,
>> which is very easy, but it was harder than I expected to get the seeds
>> really dry so they would grind well.
>> Tracy
>>
>>
>> -----Original Message-----
>> From: Ag-eq [mailto:ag-eq-bounces at nfbnet.org] On Behalf Of dogwood
>> farm via Ag-eq
>> Sent: Thursday, June 08, 2017 9:24 AM
>> To: Agricultural and Equestrean Division List
>> Cc: dogwood farm
>> Subject: Re: [Ag-eq] Recipes
>>
>> Hi Tracy,
>>
>> I'd try the freezer preserves, even though we do the hot processing
>> for preserves and fruit butters.  It would be faster and you could use
>> that to your advantage when fruits and berries come in to the local
>> produce stands and you want to grab them while they are still fresh.
>>
>> My husband is a huge fan of homemade pestos, even going so far to grow
>> the majority of his own herbs.  I am not a fan of the pestos that use
>> really strong herbs, especially cilantro.  I prefer dehydrated
>> cilantro.  To me, a little cilantro goes a long way.  I have a feeling
>> that the carrot top pesto would be a bit strong flavor for me,
>> although my husband would probably like it as long as we cut the
>> garlic back from 4 cloves to 2 cloves.  He's even just purchased a set
>> of ice trays for nothing but freezing his homemade pesto.  I really like
>> the pesto tossed with hot pasta, and diced chicken.
>>
>> Susan
>> dogwoodfarm62 at gmail.com
>> On 6/8/17, Tracy Carcione via Ag-eq <ag-eq at nfbnet.org> wrote:
>>> I was listening to Better Homes and Gardens on Newsline this morning
>>> while I was eating breakfast, and the June issue has some interesting
>>> recipes.  A couple are for freezer jam, which sounds totally easy.
>>> Basically, all you need is chopped fruit, sugar, and instant pectin.
>>> No endless boiling, or pouring boiling liquid.  We don’t eat jam, or
>>> I’d definitely give it a try.
>>> Sure sounds like an easy way to preserve fresh fruit, which I love.
>>>
>>> Another recipe was for pesto made with carrot tops.  I had no idea
>>> one could eat carrot tops, but apparently so.  It was half carrot
>>> tops, half basil.
>>> I
>>> think I will try that.
>>>
>>>
>>>
>>> We are getting a lot of rain, and it’s been pretty chilly, in the
>>> 50’s and 60’s, not at all like May-June.  My warm-weather crops are
>>> not doing very well.  But I did harvest enough kale and mustard
>>> greens to use for dinner the other day.  I sautéed them, threw in
>>> some beans, and mixed that with pasta and a bit of pasta sauce.  Good
>>> stuff!
>>>
>>> Tracy
>>>
>>>
>>>
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