How does your garden grow? - Page 28
 
 

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How does your garden grow?

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  • Will flour kill weeds between bricks -flower

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    04-13-2013, 10:07 AM
  #271
Super Moderator
The primary base flours to make an all purpose "flour" mix are:
-Brown Rice Flour (6 parts)
-Potato Starch (not flour) (2 parts)
-Tapioca Starch/flour (same) (1 part)

Also need
-Xanthan Gum (tiny amounts)
-Sorghum Flour (for yeast bread mixes)
-Millet Flour (" " " ")
-Corn Starch (" " " ")

Get the most of the Brown Rice and Millet flours as they are the biggest ingredient in any flour mix and don't forget the Xanthan Gum. It's expensive, but you'll only need small amounts for any recipe (usually 1 -2 teaspoons)

ETA: I can't post the link, but here's the mix copied from gluten free recipe box dot com. It's the same mix I use for all the fab muffins, waffles, and pancakes I make.
Gluten-Free Brown Rice Flour Mix

This gluten-free brown rice flour mix recipe comes to us compliments of Robert Rose Inc., publishers of 750 Best Muffin Recipes by Camilla V. Saulsbury. She provides a very important tip in using brown rice flour in a flour blend or in any gluten-free recipe. This rice flour mix is used in the Gluten-free Quinoa Pecan Chocolate Muffins recipe from the same cook.


Ingredients
  • 2 cups finely ground brown rice flour 500 mL
  • 2⁄3 cup potato starch 150 mL
  • 1⁄3 cup tapioca starch 75 mL
Directions
1. In a bowl, whisk together brown rice flour, potato starch and tapioca starch. Use as directed in recipes.
Tips
You can also make the blend in smaller amounts by using the basic proportions: 2 parts finely ground brown rice flour, 2⁄3 part potato starch and 1⁄3 part tapioca starch.
You can double, triple or quadruple the recipe to have it on hand. Store the blend in an airtight container in the refrigerator for up to 4 months, or in the freezer for up to 1 year. Let warm to room temperature before using.
Excerpted from 750 Best Muffin Recipes by Camilla V. Saulsbury
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    04-13-2013, 11:17 AM
  #272
Green Broke
Well crud, my garden may not happen this year.

Hubby has torn a tendon in his arm and is looking at surgery so there is no way, he can go rototill for me. Our rototiller is utterly huge and heavy and there's no way a 100lb me can operate it (tried last year and failed) and the garden fence is sunk 12" into the ground to keep bunnies, antelope and the kids PIA goats out so I can't get a tractor or ATV in there.

Hubby of course is insisting that he can go rototill no problem so I can't even unbury the machine out of the shed for fear stupid will go try! Grr... maybe I can hire the neighbor boy when hubby is at work.
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    04-13-2013, 11:56 AM
  #273
Trained
THANK YOU LOCKWOOD!
I can do that. I'm horrible at making traditional breads, it's a talent I just don't have.
But I'm heck bent on figirrin that out!

Del that's a huge bummer. Hope the kid can come over!

I am putting in kale today, it's late for it but I need to give it a shot.
12 new strawberry plants, the drought got most of mine last year :(.
Soybeans! I'm super excited for these!
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    04-13-2013, 02:22 PM
  #274
Super Moderator
Del- I don't till at all.
While both my gardens are smaller now and with fencing around them, at one time I had 3 larger areas planted and still didn't till. I do layers (like a "lasagna garden." Google will yield good info on it) and I've also done heaps of old straw, and papers shredding covered with bagged soil to grow in when I needed more room quickly.
Heck, one can even throw out old aged compost and plant squashes and greens in that.
Probably half my garden soil was something else at one time. Old bedding, shredded paper, dried leaves (mowed to oblivion,) scraps, coffee grounds, egg shells, dried grass clippings...any and everything non-toxic.
Come to think of it... I don't even know how to use a tiller and I'm too lazy to double dig or do any kind of major digging by hand unless planting a tree is the goal.
     
    04-13-2013, 02:29 PM
  #275
Super Moderator
Quote:
Originally Posted by FlyGap    
THANK YOU LOCKWOOD!
I can do that. I'm horrible at making traditional breads, it's a talent I just don't have.
But I'm heck bent on figirrin that out!
LOL... I was too!
Bread Machine my friend, bread machine.

I could/can bake the heck out of muffins and non-yeasted breads (regular or GF) but beyond that I'm fairly hopeless.
That's where Mr Breadman comes to my rescue.
Actually my Breadman recently died (20 years old) so I bought a super duper delux one from Amazon with GF options. But up until then I used it like crazy! I also own a super cheapy Sunbeam from Walmart that works fine for most things.
Cool thing about bread machines is that they can make pizza dough, cakes, batters, cornbread, jellies,jams, bagel dough, sweet bread, specialty breads, and....and....and.

I'll try kale again in the fall. Soybeans huh? Hmmm.
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    04-13-2013, 02:30 PM
  #276
Trained
Ok, here goes for 2013.
Sugar snap peas, dwarf sugar snap peas, dwarf sweet peas. Spinach, radishes, lettuces, onions, marigold and alyssium and basil seeds in the vegetable beds.
Inside, started seeds for Roma tomatoes, Cherokee Purple tomatoes, Rutgers tomatoes, cabbage and sweet peppers.
Pruned ALL of my fruit trees: 2 Montmorency Cherry, 2 Pear, 4 apple, and 2 Peach. There was a LOT of sawing for my reciprocating saw, and we had to drag 4 of the limbs out with a chain and my truck. My 20 ft. Tall GD apple tree had never been pruned before and the dieback left it less than 1/2 the size it was in 2011. 'O'
So, I started my bonfire pile for my annual October "Salsa Party." This year it will be Columbus Day weekend bc everybody has Monday off. I need a big pile for hot dogs, marshmallows, s'mores and "Witches Brew." We party and drink until we can't stand the cold anymore, then everyone from out of town sleeps over. We sleep late into Sunday morning. =D
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    04-13-2013, 02:48 PM
  #277
Trained
OMGosh, Flygap. You need to come to my house and I'll show you how to make traditional bread. It's not that hard, you just have to set aside 4 hours of your time, so I like to make it on Saturdays. Here is how I do it, and I've been making bread about 1-2x/week lately.
Take a medium sized microwavable bowl. Measure 2 tablespoons butter, 1 cup milk ( I use skim, btw ), 1 cup water and 5-6 teaspoons sugar/and/or honey for the yeast. Heat up one minute. Check the temperature with your hand in the liquid. As soon as you are comfortable with the temp. Measure the yeast, usually 2 1/4 teaspoons for an average batch.
(Read the expiration date on your yeast. Old yeast will work, but you may have to double the amount. That COULD be your problem.)
Let sit in the microwave for about 15 minutes to rise. If you forget about it and come back in an hour, it still works--I've done that. =/
Measure 5-6 cups of flour and mix it in with a spoon. I have been using high fiber flour, like King Arthur's, which is a very old company. When it looks like you have too much flour, pour the contents onto a clean counter. Here's the fun part! You roll and punch and take out all your week's aggression on that ball of bread flour. When it starts to stick to the surface add more flour and roll the flour into the ball. After about 5 minutes of beating it up like a boxer, stop and spread some more butter into the bowl, put the dough back into the bowl, and let rise in the microwave, for about one hour, until it is DOUBLED in size.
I prefer my microwave bc it isn't always in use, nobody will come along and "preheat" it, like the oven, and there is warmth without draft. Yeast likes it warm, as...um...some women will attest. **Corporal rolls eyes**
Prepare your bread pans. I have a glass bread pan--same size as my meatloaf pans, which could be used, and I bought several of those mini-loaf pans a Christmas ago. Spray Pam or use some kind of non-stick stuff in the pans. As soon as your bread has doubled in size, dump it on the same surface you used before, beat it up some more--the bread usually has "potty mouth" and must be taught a lesson =b --then, portion it out in your pans. I usually put 2/3 of it into my ~3 x 10 pan, and then 1/2 of what is left goes into each of my mini-loaf pans. Put into either the microwave OR your cold oven to rise again for another hour. When it's doubled, leave it or move it to the cold oven, start it at 350 degrees and time for 25 minutes. It will have a golden top, but still be soft. If you try it and think it needs more time, do that in 5 minute increments.
My family eats it without butter.
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    04-13-2013, 03:49 PM
  #278
Trained
Thank you guys!

Corporal you are the woman! My mom is excellent at all that, she has given me all kinds of starts and tried to teach me a billion times over. The problem is it NEVER tastes like hers!! Mine always turns out dense, then gets hard as a brick, LOL!! I'm going to print out your instructions. Thank you!
Eating without butter is the ULTIMATE compliment!


Lockwood, bread maker is going on my wish list! I can just imagine all the cool things I can add... YUMMY! I hate hate commercial bread, try to stock up from the health food store (local co-op local bakers) but it's an hour away and *sigh* freakin expensive!

Yes, soybeans! I got them from High Mowing Organic. Midori Giant's.
I can taste the edamame already. This will be a test year (and preserving my own seed for next year, they ain't cheap), eventually I want to be able to grow and dry enough to supplement my chicken feed.

I love the no till method! We till but have only been growing up here for two years (last year was supposed to be the biggie, BLAH!) tilling was a must to get our hard packed soil prepared. Delfina there is an awesome farm north of us that has a great site with lots of details, I'll go fish for it. They rock! All organic and natural, and except for some stirring it seems pretty easy. They alternate rows every year. Compost between the rows so they don't have weeds, then plant there the next and alternate.

I'm going to attempt it this year. We are also going to try vinegar spray to kill the weeds between the rows instead of hoeing/tilling between, then bury with compost. Hard part is finding organic straw, yeah around here they fertilize with commercial chicken crap..... NOPE! Not feeding my family that crud! I'm going out tomorrow to scrape up the hay bale remains (organic we cut) and horse poop, compost for a few months, then add for next year.

Guys do you think I could spread a moderate layer of it in my walking rows and let it break down without composting? Hmmm....

What do you guys think about starting a "Baking and Canning" thread?
Have questions about recipes. Normally I freeze everything, but where is the satisfaction in that? I wanna see my stuff on the shelves!!

I was thinking about a "Livestock Processing" thread too... *Warning GRAPHIC*
I can go look that all up on other forums but I like talking to you all better!
I have a horrific story about a hen I did in the other day, I am still traumatized.
I told my wednesday Church group about it, by the end all the old timers were in tears! It's hilarious.

And now a cold front blew through and it's pouring rain outside, sorry garden, maybe tomorrow...
     
    04-13-2013, 03:57 PM
  #279
Trained
Flygap, LOTS of people just love their breadmakers, so get one and enjoy!!!
Delfina, you need to learn about alternatives to tilling. I am on a super friendly and informative garden forum, called, "The Easy Garden."
There I am aka ducks4you
We were just discussing low till and no till gardening this week. It is FULL of garden nerds, including "Marshallsmyth," who has openly admitted to gardening outside at 3 AM, in CA.
Please join us over there and you CAN have a garden this year!! PROMISE!! =D
     
    04-13-2013, 04:22 PM
  #280
Super Moderator
Here's how I make bread, and I do almost NO kneading.

Use a large bowl, preferable glass or ceramic, but any kind will do.

Warm up some water . I like to use water that I have reserved from the last time I boiled some potatoes.
I guess about 1 cup?
I warm the whole bowl with water in the microwave, if it will fit.

Add 2 tblsps sugar, or a bit more
2 tsps salt
One package dry yeast (Inever use rapid rise)

1/3 cup oil olive is great

Then I add a half cup of ground flax, a half cup of wheat bran or germ or oat flour or any other kind of grain you'd like to have in your bread. No more than about 1.5 cups total


Stir it all up. It should be quite liquidy. If not, add some more water or milk. Milk is good.

Allow it to stand off somewhere for a few hours, while you go about your business. Periodically, (like after at least one hour, maybe two) you come back and you will see it has bubbled up. The yeast is at work.
Now, to build the good yeasty flavor, you TORTURE the yeast.
You stir down the bread, so that the yeast has to start all over again. But, you feed the yeast a little bit of white bread flour at the same time. Like say, two tablespoons.

Stir it down, set aside. Repeat, and repeat and repeat. You stir down, add a TBSP of flour . If it gets really dry, add some more milk.
You can even leave it out overnight, but if you do, make sure it's not too dry and not too close to the lip of the bowl that it would overflo if it raises . IF it raises and then falls, don't worry. Just add a bit more "food" and stir and allow it to keep working.

I make my bread overnight, so technically, it takes a long time, but the amount of work I put into it is minmial.

When it starts to smell nice and yeasty, (whenever you want to) you add as much flour as the dough will accept without actually kneading. Then , you pour it out onto a floured countertop and you do KNEAD. But , not a ton. Just enough to get big air bubbles out and to shape it into loaves.

While you are doing this, you should have had the oven heating at 400 degrees F. I bake my bread on a Pizza Stone, but I guess you can use bread pans.

Put it in, and bake for 12 minutes at 400, then turn it down for another 12 minutes on 350.

Tap the loaves to test for doneness. The sound should be kind of thud-like, dull.
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