Sunday, February 19, 2012

Home grown celery

Okay, this was sort of an experiment.  My husband chopped 2 inches off the bottom of a celery stalk and stuck it in a bowl of water.  There are new celery shoots growing out of the center.  Totally cool.  Not sure  if this will work or how long it will take.  I will update. 

Saturday, February 18, 2012

Buckwheat pasta

  • 2 3/4 cups whole wheat flour
  • 3/4 cup buckwheat flour
  • 3/4 cup cold water
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt

Mix the flours and salt in a bowl and make a well in the middle. Pour the water and olive oil in the well. Stir with a fork.  Turn the dough out onto a floured surface and knead until smooth, 5 minutes.Wrap in plastic wrap and let rest at room temperature, about 30 minutes.  Cut the dough into 6 pieces.  Roll out each piece into a 12-by- 18-inch rectangle on a floured surface (about 18-inch thick).  Cut crosswise into 1/2-inch-wide strips, then cut the strips in half. Toss the pasta with flour on a baking sheet. Repeat with the remaining dough. 

This made enough for three meals for our family of five.  I used the pasta to make pizzocheri.  I will post that recipe soon.  


  • 2 (.25 ounce) packages active dry yeast
  •  2 cups warm water (110 degrees F to 115 degrees F)
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 9 Tbsp ground flax seed
  • 3 Tbsp water
  • 1/4 cup coconut oil
  • 7 cups whole wheat flour
  • Sesame seeds  
  • Dissolve yeast in the 2 cups hot water. Add sugar, salt, flax, water, oil and 3-1/2 cups flour; mix well. Stir in enough remaining flour to form a soft dough (I usually need the whole 7 cups). On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, 1-1/2 to 2 hours. Punch down. Cover and let rise until almost doubled, about 30 minutes. Divide into six portions. On a floured surface, shape each into a 14-in.-long rope. For each loaf, braid three ropes together on greased baking sheet; pinch ends to seal. Cover and let rise until doubled, about 50 to 60 minutes. Sprinkle with sesame seeds. Bake at 375 degrees F for 25-30 minutes. 
  • Note:  I also add freshly ground rosemary.  I make two or more loaves at a time, then I wrap in foil and freeze them all.    

Saturday, February 4, 2012

Vegetable pulp leather

Juicing everyday leaves us with a lot of pulp.  Most of our pulp gets composted or fed to our trees.  Now that I have a dehydrator, I have another use for my pulp.  I added salt, garlic, and basil to the pulp and spread it out over the dehydrator racks.  135 degrees for 8-10 hours.