up date 1/30/09

I am putting together a class on soils right now so I don’t have a lot of time for other gardening projects.
I will be putting up some information on soils soon.

BRAISED LAMB NECK STEWED TOMATOES

One Lamb Neck
Olive oil
1 tsp. Thyme
1 tsp. Coriander
1 tsp. Cilantro
Sea Salt and Pepper to taste
4 cloves Garlic - minced
2 cups stewed tomatoes
1 small onion - thinly sliced
2 Chicken Bouillon cubes

Sear in a small amount of olive oil. Remove lamb and place in a Dutch oven or a slow cooker. Add herbs, minced garlic, thinly sliced onion, stewed tomatoes ( I use tomatoes from the garden) along with the juice and the chicken bouillon cubes. Stir a little just to blend all ingredients. Cover and simmer for 2 ½ to 3 Hours in Dutch oven. I used the oven set at 275 and it cooked for 7 hours. I just put the whole neck in the Dutch oven when done the bones and arteries just fall away from the meat.


Serve over steamed rice, couscous or whole wheat noodles.

Note:If using a slow cooker adjust braising time to:
7 to 8 Hours on Low

100 Percent Whole-Wheat Bread

I got this recipe out of MotherEarth magazine. (See link below) This is very good, I also cheated a bit on the cooking I let it rise in a baking pan and baked it right after it doubled in size.

1 1⁄2 tbsp. granulated yeast (1 1⁄2 packets)
1 tbsp. plus 1 tsp. salt
1/2 cup honey
5 tbsp. neutral-flavored oil, plus more for greasing the pan (I used butter)
1 1⁄2 cups lukewarm milk
1 1⁄2 cups lukewarm water
6 2⁄3 cups whole wheat flour

Mix the yeast, salt, honey, oil, milk and water in a 5-quart bowl or other container.
Mix in the flour using a spoon, high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook.
Cover loosely, and allow to rest at room temperature until the dough rises and collapses (or flattens on top); about 2 to 3 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next several days.
On baking day, lightly grease a 9-by-4-by-3-inch loaf pan. Using wet hands, scoop out a 11⁄2 pound (cantaloupe-sized) hunk of dough. Keeping your hands wet (it’ll be sticky!), quickly shape it into a ball following the method in Step 5 of The Master Recipe (above).
Drop the loaf into the prepared pan. You’ll want enough dough to fill the pan slightly more than half-full.
Allow the dough to rest for 1 hour and 40 minutes. Flour the top of the loaf and slash, using the tip of a serrated bread knife.
5 minutes before baking time, preheat the oven to 350 degrees, with an empty broiler tray on another shelf.
Place the loaf in the center of the oven. Pour 1 cup of hot water into the broiler tray and quickly close the door. Bake for 50 to 60 minutes, or until deeply browned and firm.
Allow to cool completely before slicing in order to cut reasonable sandwich slices.
Makes 3 1 1⁄2 pound loaves.


I topped the bread off with ground flaxseed and one with flaxseed and wheat germ.
I am going to try the Artisan Bread; I may freeze some and see how that turns out.
If nothing else it should smell good around here for a day or two.

http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx

Organic Insecticide

I am going to try this organic insecticide spray this growing season.
I got the recipe from a friend of mine who works at the Pueblo County Extension Office,
She has used this for some time with great results.

For one gallon of spray.

In a one-gallon jug add.

1Tbs Dr. Bronner’s Eucalyptus soap
1 Tbs. Ultra fine oil --- Hort oil
1 Tbs. Baking soda
1 to2 Tbs. Liquid fertilizer (Optional)
Fill with water.
Apply with a pump or hand sprayer, once a week.
I will keep you up dated on how this works during the growing season.

Catching up!!

Wow it’s January 2009.
We are into a New Year, and we have a new president.
It’s been in the upper 60’s low 70’s for about 2 weeks now and it looks like it will be in the low 50’s for the first part of next week and back up to the 60’s by the end of the week.
Yes, Yes I have been out in the garden working away. I put up another 100 feet of fence or so and will finish that project up next fall. I have about another 125 feet or so to go before it is finished.
I watered the garlic and trees today and planted (in doors) some tomatoes, hyssop and other herbs that will be transplanted in the spring to the great out doors.
I sent in a soil sample about two weeks ago, and got my seed order in the next day.
I am planting about 95% Heirloom this year and hope to collect some seeds in the fall.
Some of the vegetables I am planting this year are, Pole and bush beans, beets, dent corn, cauliflower, carrots, cucumber, peanuts, (we’ll see if they come into harvest; should be fun) snow peas, sorghum, tomatoes, and at least 14 different herbs.
I am thinking about planting some blueberries and or raspberries.
Some of the other things I have been up to is making Hypertufa, (a pot that is made with peat moss, cement, vermiculite. There are other ways to make the pots (as I am learning) but that is one way. I will have some photos as I get some of the pots looking good.
Some other things to keep an eye out for on this blog are what I am learning about, solar power, wind generator, (renewable energy) and sustainable agriculture and micro gardening.
Foot Notes:
My snow peas did come up; however, the rabbits got to them before I could get any peas from them. That will teach me to take the fence down early.
I have also been learning how to slaughter and butcher lambs, along with that comes cooking the lamb as well. Thank you to my brother and his wife Ron and Adrea.
I will post some recipes for lamb and other good food as time goes on.