Sandy's Home Garden & Goods

03/07/2024

Do-Over - I couldn't get the screen shot to work from a FB Group so I am trying cut/paste of the recipe for
This looks Yummy!!!
Garlic Herb Bread
Doing a copy & paste,
I had a lot of requests for my garlic herb bread recipe. It’s my go to for loaves, baguettes and dinner rolls. So delicious! I’m at sea level, so minor tweaks may be needed for different elevations.
Garlic Herb Bread
Servings: 12
Prep time: 2 hours
Cook time: 20 minutes
• 665g Bread Flour
• 1 Tablespoon Dry Yeast
• 2 tablespoons White Sugar
• 2 cups Whole Milk
• 2 tablespoons chilled Butter
• 2 teaspoons Kosher Salt
• 1 heaping tablespoon of well minced garlic
• 1 teaspoon dried Italian Herbs
• 1 Tablespoon Garlic Powder
1. Combine the milk and butter (cut into pads) and microwave until it reaches 112°F. It’s 2 minutes in my microwave and I mix it after nuking so the butter melts.
2. Add the milk mixture to a mixer with the sugar and yeast, whisk and let bloom for 10 minutes.
3. Add the remaining ingredients until just combined then turn out onto a floured surface and knead until we’ll combined.
4. Place in a large greased bowl and cover with a damp kitchen towel. Leave it out to proof for an hour (I have a bread proof setting on my oven that cuts it to 20 minutes or you can set your oven to 250°F, turn it off after it’s preheated and place the bowl inside with the door cracked with a dish towel)
5. Remove from the bowl and punch down. Knead again for 5 minutes and place back in the bowl. Proof until doubled again.
6. Shape into bread loaf, rolls or baguettes and proof on more time.
7. For baguettes or for a crispy crust spritz with water and bake at 420°F until golden brown about 20 minutes.
8. Turn out into a wire rack for 1 hour before slicing.
9. Enjoy!

02/27/2024

How to control rabbits & deer in your garden naturally. I just learned, if you make a tea from the leave of a Comfrey Plant ( which is a very pretty flower ) and mix it with a bit of oil (for emulsion) and spray this on your lettuces, peppers & tomatoes, the rabbits and deer avoid eating your plants! Crowns Russian Comfrey - it comes as a bareroot, you plant it and harvest the leaves as needed for your repellent.

02/24/2024

9 quarts and 2 sample sized jars of Bloody Mary Mix.

02/14/2024

I am trying these: https://www.rareseeds.com/cabbage-kalibos?utm_source=facebook&utm_medium=cpc&utm_campaign=SW%20%7C%20Catalog%20%7C%20Retargeting%20%7C%20FB%20%20%7C%20Conversions&fbclid=IwAR0wjN2v6doXlVcBAqigH38lu1MZCK9eWhcJO6oYuatkIh0A3PWkeKKnDpY

Experience the joy of growing your own Kalibos Cabbage with seeds from RareSeeds.com. Shop now for pure, natural, non-GMO heirloom seeds!

02/14/2024

Ordered a Lotta seeds today!!! Totally Tomatoes was the only seed company that I could get my Favorite Escamillo Sweet Grilling peppers, they freeze beautifully! I also ordered some fun things this year for the kids to experience. Nancy Roth there is a "mashed potato" squash that I ordered which is actually a low-carb squash. That will be a nice treat!!!

02/09/2024

I am planning to do an experiment this summer to see if I can improve the color in my pressure canned beet root. The pickled beets turn out just fine - but the pressure canned beets seem to loose color. Even though I do make sure I don't sever the tap root and I don't cut the greens too close to the root. So, I decided to contact one of my favorite seed companies seedsnsuch.com. I sent an email to them and asked if they ever experimented with the beet roots to see which would best hold it's color. Seeds 'n Such responded quite quickly and they said they didn't experiment directly, but the feedback they received is the following beet roots tend to maintain their color best - I was also informed that I should pressure can beet roots that are young and early in the season. The pickled ones seem to do fine at any time. Here are the varieties that Seeds 'n Such - suggested. This spring, I think I'll try to do a comparison for myself and share the results. Beet roots are so beautiful! https://seedsnsuch.com/collections/seeds/vegetables_beets

* Detroit dark red
* Cylindra
* Ruby Queen
* Red Ace
* Red Cloud

Browse our award winning seeds!

03/10/2022

Last year - I had WAAAAAAY too much Zucchini - this is a great idea!!!

Zucchini flour.

Might be old news to some, but you never know right. With rising concerns on wheat costs just thought I’d share it.

There’s probably fancier ways of doing this out there, but here’s how I learned. Easy peasy. Nothing to it.

We love and make tons of zucchini flour every year. You may have heard it called Amish flour or troops flour before. It’s a Staple in Amish and Mennonite household for generations here. It was also embraced in the 1940’s during rationing.

You let your zucchini grow, oversized is actually better. Large to extra large. Marrow sized. I peel mine with a carrot peeler, into thin even strips for less drying time. Or slide it through a mandolin for speed of prep.

Run it through the electronic dehydrator or just thread it. . No large seeds if possible for finer texture. Everything else is fine. It must be absolutely dry. It’s essential. If in doubt always dry it more, any moisture will ruin it during storage

Then run it through a food processor or hand grinder until you have a powdered consistency. It will be a marbled green looking power. Texture is similar to a good quality whole wheat flour. That is zucchini flour. Three large zucchini is about four or five cups for me finished.

It can be used to replace 1/3 of flour in most recipes without any change to the finished products, acts as a thickening agent for gravies, great for breading fish but we really tend use ours for tortillas and bannock since those are our quick go to breads. It also makes great dumplings and brownies.

Store in air tight jars , or we often vac pac ours

For us, we still purchase grains from a local family owned grist mill. So this is free, sustainable, easily produced on site and it has a mild taste. Most people wouldn’t pickup on it. It cuts our flour usage by a third . You can do the same with sweet and regular potato, other squash acorns, and pumpkin. I just find myself zucchini is the least flavoured. Plus we get overloaded by the darn things.
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10/31/2021

2021 Garden season is coming to an end..next weekend we brush hog and then the tractor will come in and till it all under..

10/31/2021

Eggplant Puttanesca Sauce!https://www.healthycanning.com/eggplant-pasta-sauce-alla-puttanesca

09/18/2021

Pickled Beets°