lindy, Author at Garden Seeds and Honey Bees

Ciabatta Rolls

You will need to start with a Yeast Starter and let it sit in a ziploc bag over night or start early in the morning and let it sit on counter eight hours or so, use before 15 hours.

Starter:

*1 1/2 cups All Purpose Flour
*1 cup cool Water
*1/16 teaspoon of Instant Yeast

Place the above in a Ziploc Bag and leave on your counter overnight.

In the morning the Starter should look bubbly and then you can start to make the rolls as follows.

Dough:

*Place in mixing bowl the Starter from above and add the following:

*2 teaspoons of Yeast
*3 cups All Purpose Flour
*2 1/4 teaspoon salt
*2 tablespoons of Non-Fat Dry Milk
2/3 cup of lukewarm Water
3 tablespoons Light Olive Oil

In your mixer, mix all the ingredients on medium-speed for about 5- 7 minutes or you can knead by hand for about 7-14 minutes or until dough springs back when pressed.

In a greased bowl place the dough and let dough rise for 1 hour then punch down and let it rise 1 more hour. 2 hours in all.

Divide dough into 12 (2 and 1/4 ounce pieces), then roll out each piece into a round 1/4 inch disks then into balls, bring the round edges of each individual disk up to meet together and form a ball, press up with your thumb where the dough meets together making a smooth top with your dough ball. (I hope this makes sense, if not just form into dough balls) press balls down slightly to make more of a disk shape. Place roll disks on lightly greased baking half sheet or use Silpat and then you don’t need to grease baking sheet.

Let the rolls rise for 2 more hours or until they become puffy. Then poke them with three of your fingers or wooden spoon and then place rolls in the pre-heated oven of 425*F. For 18 to 20 minutes.

Tip: After placing rolls in the oven spray water around in the oven using a spray bottle of water and this will help with roll crispness. (Make sure you have a spray water bottle with water to use only for this purpose.)

Recipe adapted from Kingarthurflour See this recipe if you want more information on how to make these rolls.

Starter

Baked Ciabatta/Rolls

Ciabatta Sandwiches

Grilled Portobello Mushroom Burgers

*3 Portobello Mushrooms, I used 7 small

One hour Marinade

Place the following ingredients in a Ziploc bag.

*1/4 cup Light Olive Oil
*4 tablespoons Balsamic Vinegar
*2 cloves of Garlic
*3 tablespoons chopped Onion

Add this marinade evenly onto the mushrooms, remove as much air from the bag as possible, we used a straw to remove the air out the of the bag. Now, place bag in the fridge for an hour and then grill. We grilled ours on heavy Duty Aluminum Foil on the Grill and grilled them for 5-10 minutes, depending on the size of the mushrooms.

Recipe adapted from allrecipes

Have a good day.

Jessica, Aaron and Lindy

This is the time of year when the garden starts to produce many vegetables. The zucchini, crookneck squash and yellow straight squash a long with the peas and are ready for picking. We have random raspberries growing and a few strawberries. The onions and garlic are ready to be used in cooking a long with the herbs.

I’ve applied my second application of Ammonium Sulfate on the corn, I put on three tablespoons of Ammonium Sulfate for this application on each grouping of corn there is about 5 corn stocks in each grouping of corn.

These are Lincoln Peas and Victory Freezer Peas from the garden. I shelled about two cups of peas and boiled them in 1/2 cup water and boiled them for 2 minutes, this method is called Blanching you do this so the peas can be frozen and not go slimy when thawed and it enhances favors.

After boiling you need to get them into cold water to shock them cooling the peas down quickly.

I use freezer Ziploc pint size bags labeled with name of peas and the month and year.

Drain the cold water from the peas and place into bag, remove as much air from the bag using a straw and then freeze the peas in the freezer.

*I usually have small batches of peas at first and then I do larger batches as the more peas are ready to be picked.

** If you are doing large batches of peas make sure you only cook as many peas as you can handle by being able to get them cooled down quickly and into bags to be frozen.

You can learn more about blanching vegetables allrecipes