Tag Archives: organic

Breaking Bread

Growing up, when I would arrive home from school my mom would often have a few loaves of bread on the cooling rack or be well into making a batch of dough. Fresh bread with butter and honey makes the best after-school snack imaginable. I used to love to watch and sometimes help my mom knead the dough. I loved to see her silver rings covered in flour, feel the cool, beautiful marble bread slab and rolling-pin, punch down the airy dough after the first rise and finally smell the loaves when they emerged from the oven. I loved the ritual that I was lucky enough to share with my mom.

I’ve made bread over the years, though sporadically; I had a bread machine for a while, but I found the process of making bread kind of boring when it just involved throwing everything into a machine and pushing a few buttons. I don’t even eat much bread (though I suspect this will change) so the most enjoyable part for me is the process. I knead bread when I’m feeling tense or anxious and sometimes I bake it just for the smell.

I recently purchased a bag of locally  grown and milled whole wheat flour from the Saanich farm stand where I buy my vegetables in the winter and early spring. This flour inspired me to finally start learning bread making earnestly. I want to make bread often enough that I will actually learn from my mistakes and perfect techniques and recipes. So far, my efforts have been consistently rewarding and the resulting loaves have definitely tasted better than the average store or even bakery purchased loaf but not as good as my favourite artisan bakery loaves (I’m looking at you Wildfire and Fol Epi). I’m working on it. Last week I made a recipe from Happiness is a Kitchen in Maine with honey, egg and almond milk; the week before, I tried this baguette recipe, which I am attempting again tonight.*

If you have a recipe or even a special trick or technique to kneading, rising, baking, cooling, etc that you would care to share, I would love to hear about it!

whole wheat honey loaf

whole wheat honey loaf

my cute little mishapen French baguettes

my cute little mishapen French baguettes

* My baguettes tonight turned out completely differently than my first attempt. Here is what I did differently: I kneaded the dough and put it through its first rise on Friday, then put the dough in the fridge for two days; I really improved my shaping technique, thanks to these videos, which made for a cleaner crease; I used unbleached flour from Millstream Natural Foods; I placed the baguettes by the fireplace for a second rise; I made tiny slashes instead of larger ones. I am really pleased with the results – can’t wait to test them with the homemade pasta sauce simmering on the stove!

baguettes: attempt number two

baguettes: attempt number two

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Seedling Update

The beans and peas I planted on the 17th have simply exploded out of their seeds – what incredible energy! I love checking on my little ones several times a day and literally watching them grow. I took these photos only a few days ago and the seedlings are already twice as big as you see here. I also planted three trays of tomato plants – three different varieties. They are still in their little plastic wrap hothouses, but the others are ready for more exposure. The zucchini, not really shown here, are still emerging, so they are still mostly under their little budget greenhouse. I read that tomato plants like heat to germinate, so they are not set up on their own little electric heating pad for a few hours a day. It seems to be working – I’ll let you know how they fare! If they all come up that means I will have 36 tomato plants – a few others on Twitter are interested in a seedling exchange, so I hope that the toms make it!

Aren’t they pretty?

Beans and peas coming up and new tomato seeds planted

Beans and peas coming up and new tomato seeds planted

Bush beans seedlings in the sunny window

Bush beans seedlings in the sunny window

pretty peas sprouted

pretty peas sprouted

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Reskilling a Generation

This post is dedicated to the wonderful and wise women in my life – mothers, grandmothers, aunts, sisters and friends – who have inspired me to nurture a creative life and ensure that their skills are passed on.

My Grandmother and my Neice

My Grandmother and my Neice

I grew up with a very creative and talented mother who grew every imaginable vegetable for our family of five, sewed our clothes when we were young, and made all kinds of our food from scratch, from loaves of bread to ice cream. As a child, I took these skills somewhat for granted, though I did often note while visiting friends that this type of lifestyle was somewhat exceptional. In recent years, I have lamented that I did not make more of an effort to learn these skills. While I spent a lot of time doing my own crafting on the floor while watching my mothers foot press down on the sewing machine’s pedal; hovering over (while, really below) her marble slab while she kneaded bread; and weeding upon request, I never really asked for lessons. I certainly picked up a lot through osmosis but I was never exactly an apprentice.

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New Moon, New Life

gardening inspiration

Our gardening season has begun! The motivating force of the Freedom Project along with the peer support of local gardeners on Twitter have inspired me to give it a lot of energy this year.

My attempts in the past have included very successful container tomatoes, a few flowers, herbs, strawberries, lettuce, catnip and a bed of organic veggies that was cursed by shade and then abandoned for a 6 week summer road trip. (Apparently the peas were good, though I wasn’t around to enjoy them.) We took one cherry tomato plant on the road with us to Nova Scotia – I needed to prove to myself that I could grow food and eat the fruits of my labour, though this feat was attempted under ideal or even normal conditions. The trip was hard on Tiny Tim and we left him to retire in Nova Scotia.

This year I resolve to grow more of the food that I eat – and eat more of the food that I grow!

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Beet the System

On Saturday night, I got together with a few friends to join in a book club discussion and potlock. The book was How to be Free, by Tom Hodgkinson (and there will be a blog post to follow on our inspiring and open discussion) and the potluck included homemade dishes made with local, seasonal ingredients. Our lovely host Jackie, inspired by the book, made delicious bread loaves to go with hearty winter soups and stews. The downstairs neighbours brought up pecan encrusted baked brie and cinnamon apples (after having just finished a post-holiday dairy-free cleanse, I truly savoured this treat). I decided to pioneer a new culinary invention, Beet and Greens Barley Risotto.

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