Wheat and Flaxmeal tortillas

We eat a lot of tortillas around here. Burritos, tacos, quesadillas, wraps…and I unshamefully admit that I love tortillas with melted butter in them. Comfort food to the max. Anyone else? No? Just me? There’s reasons why I didn’t marry a doctor.

But back to these healthy tortillas..
…drizzled in butter…
I kid..
..

I found a few recipes that looked yummy, but I wanted something that was delicious but super healthy. Maybe even vegan. So after a bit of tweaking, I made a tortilla that was vegan, healthy, hearty, but still soft and yummy. Plus it’s really versatile.

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Wheat and flax-meal tortillas
*this recipe calls for 2 cups of flour, please use any combination of flours you want*

1 cup of white flour
1/2 cup of wheat flour
1/2 cup of ground flax-meal
1/2 tsp salt
1/4 cup of avocado oil
1 tsp of baking powder
1/2 cup of warm water

Directions:

1) Sift the flours, salt and baking powder into a large mixing bowl.

2) Add oil and mix with your fingertips or spoon to combine.

3) Add water, and mix into the dough until a sticky ball forms.

4) Cover and let it rest for at least 30 minutes.

5) Divide the dough into 8-10 balls for small tortillas or 4-6 balls for larger ones, cover them again with the damp cloth.

6) Lightly dust a counter with flour and roll out each ball of dough into a somewhat round shape. Roll out as thin as you can. Don’t roll the dough out more than once or the tortillas will be tough.

7) Heat pan or cast iron skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until slightly browned. Cover the tortillas in foil or a damp cloth and place them in a warm oven.

8) Enjoy!

 

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Roll them out as thin as you can!

 

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thin thin thin

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Get in my belly.

 

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Buttermilk blueberry breakfast cake

I’m terrible at writing new posts. It’s bad. To make it up, can I buttery you up a big slice of buttermilk blueberry breakfast cake? It’s pretty good. Which is an understatement. When you take a bite, it reminds you of being 5 years old at your grandmas house. With sleepy eyes and heightened senses, you can smell your grandma pulling the cake out of the oven from your bedroom. The crispy, sugary top and the moist blueberry middle, I wouldn’t be surprised if you started to cry a little. I know I did.

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Buttermilk Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon (I did 3 tsp of orange zest I had frozen, it was perfect!)
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Enjoy!

Strawberry Raspberry Jam

I’m pretty sure Sundays are the best day for making jam. Everyone is home, the sun in shining; maybe you have some homemade bread baking in the oven.. and you are pretty sure that today couldn’t get any better.

Until…

You find the most amazing strawberry raspberry jam recipe in the entire world. I mean it. Your world will officially be changed for the better. The sun will shine a little brighter now, the birds sing a little louder, and the best songs will always play on the radio… and it’s commercial free radio.

First off, you need to find the best fruit. I’ve started going to our local Utah Food CoOp in Murray Utah. They have wholesale organic produce that you can buy in bulk for a good price, plus the people are just so nice there. We bought 12-6 ounces containers of raspberries and 8 lb of strawberries. That gave us plenty for jam and a lot left over for snacking. I got this recipe from the blog Simply So Good, but switched out the corn syrup for my own home made simple syrup, recipe below.

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Strawberry Raspberry Freezer Jam
 
1 1/2 cups crushed strawberries (2 pints)
1 3/4 cups crushed raspberries (2 pints)
1/4 cup fresh lemon juice
4 1/2 cups sugar
1 cup light corn syrup (or simple syrup)
1 package Pectin (this recipe is from a package of MCP pectin)
  1. Wash and rinse containers with tight fitting lids.
  2. Prepare fruit by rinsing and crushing berries.  Measure exactly and place in a large mixing bowl.
  3. Stir in lemon juice.
  4. Gradually stir 1 box of MCP pectin into fruit.  Mix thoroughly.  Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
  5. Measure exact amount of sugar into a separate bowl.  Do not reduce the amount of sugar.  If you do, your jam will not set.  Set aside.
  6. Pour 1 cut light corn syrup into fruit mixture.  Mix well.  This prevents sugar crystallization during freezer storage.
  7. Stir in sugar gradually.  Stir constantly until sugar is completely dissolved and no longer grainy.
  8. Pour into prepared containers, leaving 1/2-inch space at top for expansion during freezing; cover.
  9. Let stand at room temperature 24 hours until set.  Refrigerate up to 3 weeks or freeze for up to one year.  Thaw in refrigerator.
Makes 7 cups of jam
Simple Syrup
1 cup of sugar
1/4 cup of water
Put ingredients in a small pot, stir, and bring to a boil. Turn off heat and let it stand till it’s cooled down.
Makes about 1 cup of simple syrup
Enjoy!

Lemon Poppy Seed Pancakes

Something magical just happened this morning.

It was beautiful.

It was delicious.

It was lemony.

It was poppy seed-y.

It was soft.

and moist.

Covered in butter.

and a little bit of maple syrup.

O, lemon poppy seed pancakes, how I love you.

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Little hands make light work…or a lot of work 😉

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Lemon zest makes me a better person, I’m sure of it.

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Did you know that every gram of seeds has about 33 micrograms of morphine and 14 micrograms of codeine. Cover that with flour, sugar, butter and syrup and you have Christmas morning.

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Lemon Poppy Seed Pancakes

(makes a lot! About 20 small/medium sized pancakes)

2 tablespoons granulated sugar

2 tablespoons fresh lemon zest

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk

2 large eggs

2 teaspoons pure vanilla extract

2 tablespoons fresh lemon juice

4 tablespoons unsalted butter, melted

2 tablespoons poppy seeds

butter, shortening, or vegetable oil for frying

maple syrup for serving

In a small bowl combine granulated sugar and lemon zest.  Rub together with your fingers until sugar is fragrant.  Set aside.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.  Stir in the lemon sugar.  Set aside.

In a separate bowl (or you can use a large liquid measuring cup), whisk together buttermilk, eggs, vanilla extract, lemon juice, and melted butter.  Pour the wet ingredients all at once into the dry ingredients.  Add the poppy seeds and stir to combine.  If a few lumps remain, that’s no problem.  Let the batter rest for 10 minutes while the griddle heats.

Place a griddle, or a nonstick saute pan over medium heat.  Add a bit of butter, shortening, or vegetable oil to the pan.  A teaspoon of fat will do for a n0nstick saute pan, a bit more fat may be necessary for a griddle.  Dollop batter onto hot pan.  For small pancakes, I use about 2 tablespoons for each pancake.  For larger pancakes, I use about 1/4 cup of batter.  Cook until golden brown on the bottom and and bubbling on top.  Flip once and cook until golden brown on each side.

Place cooked pancakes on an oven-proof plate and place in a warm (about 150 degrees F) oven until all pancakes are cooked and ready to serve.  Serve with butter and warm maple syrup.

ENJOY!

Beets

 

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So I just planted my beets the other day, and in celebration I bought some from our local grocery store. I cooked them for about an hour in the oven and then chopped them up with some pears and nuts and put them in some mixed greens. It was a day to remember.

This is my first year growing beets and I decided to grow the Early Wonder variety. It’s a old heirloom variety dating back to pre-1811. Must be good if they’ve been haulin’ them around this long 😉

Here are some  facts about our little mediterranean native:

  • They are packed full of: potassium, folic acid, manganese, fiber, vitamin a, c, calcium, and iron
  • They are biennial- meaning they flower and set seed their second season
  • VERY cold hardy.
  • Sow directly into the ground, but soak the seeds in warm water for a few hours before placing in the soil. Helps with germination. (Which I didn’t do…shoot)
  • Each seed is actually a cluster of 2-6 seeds
  • Plants that reach maturity during hot weather will have less color and flavor. Dress your plants with compost and plant in the shade of another plant to secure your chances of a good harvest

Growing beets:

  • First off, pick a nice sunny location that has well drained soil
  • Amend your soil with organic material working it in to a depth of 8-10 inches
  • Sow seeds 2-4 inches apart, water well and add a thin layer of dressing. This helps to moderate soil moisture and temperature. *Keep beets watered well and you will have happy gardeners and happy beets*
  • Beets require lots of phosphorus to grow healthy large roots. If you run a soil test and you find in lacks in phosphorus give your plants a side dressing of bonemeal or rock phosphate. (Favored pH range for beets is 6.0-7.0)
  • Stop sowing seeds once the temperatures reach about 75 degrees, but start again 8 or so weeks before the first fall frost, for a late season harvest

Harvesting beets:

  • Beets taste best when they are 1.5-2.5 inches in diameter. After that they start to lose flavor and the texture becomes unappetizing
  • Beet greens can be harvested as soon as plants are an inch or two high. Older greens are best when steamed or sauteed.
  • When beets are ready to harvest, pull or dig them out then remove the tops by twisting them or cutting them off, being careful to leave a few inches of stem on the root to keep them from bleeding and losing their moisture. They can be stored this way, in the fridge for up to a week
  • For long term storage, layer the beets in damp sawdust or sand and keep in a moist cold root storage until ready to use

 

  • Beet seeds

 

 

Potatoes

After taking two hours to put my toddler down for a nap, I’m finally able to get this post out! She’s in the beginning stages of switching from a crib to a bed, so it’s been all sorts of fun. But I’ve been thinking about how wonderful spring is. Children are outside more, stretching their legs and running full speed on the play ground. It seems Mother Nature is cleaning the earth of the dark cold layers of snow and ice, with heavy rain falls interspersed with warm sunny days. Worms are making there way towards the surface and the flowers are starting to bloom. It’s just hard to be sad when the earth is so alive!

This past week we’ve been working really hard to expand our garden and get things planted. We should be about doubling the space, which will be especially nice since I’v been wanting to grow corn, potatoes, Hubbard squash and cantaloupe this year, and those things take up so much space! We put down probably about an inch of compost over the entire area along with some peat moss and vermiculite. We got our lettuces, spinach, kale, cilantro starts, and soon our beets, peas and carrots planted.

 

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I also just got my *very first* shipment of potatoes today. I decided to grow La Ratte and Yellow Finn. They look beautiful, if you’re into tubers 😉 I set them out to get a bit of heat and light, so hopefully they will be ready to go into the ground in about a week or two.

 

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Seed Savers has some great tips on growing potatoes! This was taken straight from their Blog and the flyer they sent me with my shipment:

TIPS FOR GROWING POTATOES

General Advice

Potatoes always do best in full sun. They are aggressively rooting plants, and we find that they will produce the best crop when planted in a light, loose, well-drained soil. Potatoes prefer a slightly acid soil with a PH of 5.0 to 7.0. Fortunately potatoes are very adaptable and will almost always produce a respectable crop, even when the soil conditions and growing seasons are less than perfect. Always keep your potato patch weed-free for best results. Potatoes should be rotated in the garden, never being grown in the same spot until there has been a 3-4 year absence of potatoes. If you are new at growing potatoes, ask around; chances are there are many older gardeners in your area who have years of gardening experience.

Planting Times

Potatoes may be planted as soon as the ground can be worked in the early spring, but keep soil temperatures in mind. Potato plants will not begin to grow until the soil temperature has reached 45 degrees F. The soil should be moist, but not water-logged. Potatoes can tolerate a light frost, but you should provide some frost protection for the plants if you know that a hard, late season freeze is coming. If you want to extend storage times, and have a long growing season, you can plant a second crop as late as June 15 and harvest the potatoes as late as possible.

Cutting Potatoes Before Planting

A week or two before your planting date, set your seed potatoes in an area where they will be exposed to light and temperatures between 60-70 degrees F. This will begin the sprouting process. A day or two before planting, use a sharp, clean knife to slice the larger seed potatoes into smaller pieces. Each piece should be approximately 2 inches square, and must contain at least 1 or 2 eyes or buds. Plant smaller potatoes whole. A good rule of thumb is to plant potatoes whole if they are smaller in size than a golf ball. In a day or so your seed will form a thick callous over the cuts, which will help prevent rotting.

Planting in the Garden

We find that potatoes are best grown in rows. To begin with, dig a trench that is 6-8 inches deep. Plant each piece of potato (cut side down, with the eyes pointing up) every 12-15 inches, with the rows spaced 3 feet apart. If your space is limited or if you would like to grow only baby potatoes, you can decrease the spacing between plants. To begin with only fill the trench in with 4 inches of soil. Let the plants start to grow and then continue to fill in the trench and even mound the soil around the plants as they continue to grow. Prior to planting, always make sure to cultivate the soil one last time. This will remove any weeds and will loosen the soil and allow the plants to become established more quickly.

Water Supply

Keep your potato vines well watered throughout the summer, especially during the period when the plants are flowering and immediately following the flowering stage. During this flowering period the plants are creating their tubers and a steady water supply is crucial to good crop outcome. Potatoes do well with 1-2 inches of water or rain per week. When the foliage turns yellow and begins to die back, discontinue watering. This will help start curing the potatoes for harvest time.

Harvesting Your Potatoes

Baby potatoes typically can be harvested 2-3 weeks after the plants have finished flowering. Gently dig around the plants to remove potatoes for fresh eating, being careful not to be too intrusive. Try to remove the biggest new potatoes and leave the smaller ones in place so they can continue to grow. Only take what you need for immediate eating. Homegrown new potatoes are a luxury and should be used the same day that they are dug. Potatoes that are going to be kept for storage should not be dug until 2-3 weeks after the foliage dies back. Carefully dig potatoes with a sturdy fork and if the weather is dry, allow the potatoes to lay in the field, unwashed, for 2-3 days. This curing step allows the skins to mature and is essential for good storage. If the weather during harvest is wet and rainy, allow the potatoes to cure in a dry protected area like a garage or covered porch.


Storage Conditions

At Heritage Farm we are able to store potatoes well into the spring in our underground root cellar. Try to find a storage area that is well ventilated, dark, and cool. The ideal temperature is between 35 and 40 degrees F. Keep in mind that some varieties are better keepers than others. Varieties like Red Gold and Rose Gold are best used in the fall, and others like Carola and Russets are exceptional keepers.

Saving Seed Stock

Home gardeners can save seed for several generations. Save the very best potatoes for planting. You may find that after several years the size begins to decrease; this is typical. Potatoes are very susceptible to viruses. If you are looking for maximum yields it is best to start with fresh, USDA Certified Seed Stock every year.

Browse SSE’s organic seed potato varieties in the online store

Is anyone else growing tubers this year? What varieties are you growing? 

Smoothies

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Sunshine smoothie

2 oranges
6-8 strawberries
1/4 of a lime
1 cup of pineapple juice
1/4 cup of water
2 ice cubes

 

I’m sure that I’m not the only one who gets obsessed with something delicious, making it over and over until you’re completely sick of it. Well, this is one of them. I’ve been making it almost every morning. And for some reason, that little bit of lime really puts a pep in my step.

Enjoy!

Gardening Trays

Every year in my garden I weed, I pick, I pull, I trim and I harvest. I end up with handfulls, armloads, bucketloads of plants and produce. How do I move it? I use my hands, I use my shirt, I use bowls from the kitchen, I use the baskets that normally hold the throw blankets in the living room. Really anything that could hold something.

None of these things were really working well for me. I’d leave my kitchen bowls outside for a few days, my good shirt would now become another…gardening shirt. (Why do I always forget to put on the ratty shirts when gardening?!) My hands could never hold enough, and a few delicate tomatoes would go tumbling down the steps, and my basket used for blankets would eventually be covered in dirt and leaves because I would forget to clean it out before returning it to it’s rightful place. But the gardening stores around here never really had anything I liked. They had totes and cute baskets for holding fancy tea towels in..but nothing I wanted to fork out 30+ dollars for that was practical.

We’ve been tossing around a few ideas for gardening trays that would be useful in the garden. You could rinse your produce in them, shake off dirt, use them to hold your weeds or carry gardening pots outside with them (and whatever else you could imagine using them for.) Here’s our first draft.

Sketching out the ideas

Sketching out different ideas and measurements

Picking out different woods. Poplar and Oak.

Picking out different woods. Poplar and Oak.

Beautiful oak

Beautiful oak

Sawing sawing sawing

Sawing sawing sawing

Oak box and a poplar box

Oak box and a Poplar box

So there they are! This is definitely the rough draft, things weren’t quite even in some places, and we are still working with what type of screws/nails to use on the boxes, especially the Oak boxes. I like the idea of using Poplar, they are easy to put together and affordable. We will definitely need to put a linseed finish on both of them (or something similar.) The Oak boxes are very sturdy and they just feel good in your hands. They are a bit heavier than the Poplar, but will withstand weather and use for a very long time. They aren’t as affordable as the Poplar, but I think they will be worth their weight in gold once finished. Also, I think we’ll do a couple different varieties and sizes. Make the Oak one with a mesh bottom and the Poplar one with wooden slats, maybe do a few smaller varieties for those that mostly have berries and herbs. Let me know what you all think! 

Seed Starting

It’s February!

Doesn’t it feels like the end of winter? It’s still cold, it still snows, but you can see the flowers, and the tree buds in the distance. The birds have started chirping more and the days just don’t seem as gloomy. And just because it’s 45 days until spring doesn’t mean you will be waiting until then to start planting!

Before you get started on all your glorious gardening plans, check to see what gardening zone you are in. The zone you are in will highly affect when you plant all your vegetables and fruit. For instance, if you lived in zones 7-8 you can start planting your gardening pea’s in January, whereas if you lived in Zones 5-6 you can’t start planting them until March! Planting zones really do matter! No one wants to have frost bitten peas, I can tell you that!

So for all you folks that live in Zones 5-6, seed starting is coming up! Here is a few tips for starting your seeds indoors.

1- GOOD Potting soil. I really like this company because it’s organic and has no artificial polyacrylamide.

Ecoscraps

2-Seedling containers. You can use anything from clay pots, plastic containers divided into cells, rolled newspaper, paper cups or even egg cartons. Although, I wouldn’t really recommend the egg shell/carton one, the cells are usually too small for most seed germination and long term growth. I think this year I want to try out the rolled newspaper method, it’s free and they compost well. But with any of these methods just make sure there are drainage holes in the bottom, or a way for excess water to escape.

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3-Light and warmth. There are a couple different ways you can successfully do this. You can use the window sill on a sunny side of the house, although you want to make sure the windows aren’t too drafty. If you are starting your seeds in late winter/early spring, make sure that they get enough strong sunlight. You can put them outside in a green house. Or, what we do, you can get one of those plastic or metal shelving stands and tie shop lights under each shelf with wire, and even have heating pads under them (No need to buy the specialty heating pads, just a normal one that has low settings). This specific method works beautifully for us.

4-Growth. Once your seedlings have sprouted make sure they get between 12-14 hours of light a day, keeping the light as close to the sprouts as possible, with out actually touching the leaves. Make sure you take off any sort of dome or plastic covering so the plants get enough air and don’t succumb to fungi. During this growth period trim off any additional seedling sprouts that appear in each sell or pot with a small pare of scissors. Pulling on the excess sprouts can traumatize the root system and weaken your main plant.

5-Transplant. If you started out using small cells or eggshells for your germination process, you’ll need to transplant them into bigger pots once they start to outgrow their environment. Simply peal the outside of the paper off if using newspaper, lift with a utensil or turn to its side if using plastic, or break off the shells if using eggs. Be very careful and gentle during this process, you don’t want to traumatize the plant and send it into shock.

6-Feedings. After about 3-4 weeks, the nutrients in the potting mix will be gone, so you will need to supplement the seedlings to make sure they get all the nutrients they need. Up until this year I have yet to use any type of liquid fertilizer, and always got decent results. But I’ve realized that certain plants never did that well from seeds, especially tomatoes and peppers, and it’s because I didn’t supplement the soil. All gardening stores will offer liquid fertilizers, but if you aren’t into spending the extra money there are ways to make your own: Homemade liquid fertilizer. Just remember, if using liquid fertilizers, double the dilution to water ratio. Seedlings are small and don’t need as much nutrients as full grown plants.

7-Patience. This is sometimes the hardest part. Waiting. But growing plants from seed is one of the most rewarding experiences. Take care of these little seeds and plants in every stage of growth and you will be rewarded with beautiful juicy produce all summer long.

What are you growing this year?

I’m not going to lie. My husband and I haven’t always liked vegetables. Shoot, there are still some that we’re scared of. But that is one of the reasons we got into gardening. I wanted to enjoy eating them more. I hated buying produce that was over priced, under ripe, tasteless and less nutritious than the vegetables our grandparents grew. So I got to thinking, why not have a garden? I loved the idea of expanding our taste buds on vegetables our family enjoyed, plus having the entire family outside digging and picking produce was a simple joy.

SO.

Have you thought about having a garden? If you already have a garden, have you started thinking about what you want to grow this year? Is there anything you are growing that you didn’t last year? We are expanding our garden this year, and putting in a few boxes in the front yard (probably should talk to our landlord first), we just didn’t have enough last year!

Here are some of the things we will be growing this year:
(If it says maybe, that’s because I’m not sure if we will have enough room.)

Cantare Beans
Detroit Dark Red Beets
Calabrese Green Sprouting Broccoli (maybe-fall)
Long Island Improved Brussels Sprouts (maybe)
Amarillo Carrots
Berlicum Carrots
Jaune Obtuse Du Doubs Carrots (maybe)
Country Gentlemen Corn (maybe)
Muncher Cucumber
Blue De Solaise Leeks
Georgia Southern Kale
Butter King Buttercrunch
De Morges Braun Romain
Flashy Butter Oak
Lolla Bionda Lettuce (maybe)
Pear Melon (maybe)
Bianca Di Maggio Onions (maybe)
Red of Florence Onions (maybe-fall)
Corne De Belier Snow Pea’s
Ring of Fire Cayenne Peppers
Purple Jalapeno Peppers (maybe)
Amsterdam Prickly Seeded Spinach (maybe)
Blue Hubbard Squash (maybe)
German Pink Tomatoes
Missouri Pink Love Apple Tomatoes (maybe)
Amish Paste Tomatoes
Ali Baba Watermelon (maybe)
Genovese Basil
Basil Emily
Cilantro
Chives
Marshmallow (maybe)
Tarragon
Lavender
Parsley
Yarrow

If you have any suggestions on things to grow that YOU can’t live with out let me know! I love trying new varieties!