An American Apple Bread circa 1860

A very light pleasant bread is made in France by a mixture of apples and flour, in the proportion of one of the former to two of the latter. The usual quantity of yeast is employed as in making common bread, and is beat with flour and warm pulp of the apples after they have boiled, and the dough is then considered as set: it is then put in a proper vessel, and allowed to rise for eight to twelve hours, and then baked in long loaves. Very little water is requisite; none, generally, if the apples are very fresh.
The Practical Housekeeper (p 469)Mrs. Ellet, NY 1857 Continue reading

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Seeds Trust

When seed catalogs were all printed people used to order dozens of catalogs and then spend hours with them during the winter months dreaming of their summer gardens. This online seed business offers a different kind of sitting and dreaming in some ways, unfortunately, less pleasant than sitting in an armchair beside the fire though with tablet computers that is becoming more possible. What one finds with online catalogs is that one often catches glimpses of the families behind the business as many seed companies are still very small – real labors of love. The Seed Trust is run by a father and son team with a particular interest in high altitude gardening — which means in practice that they are interested in vegetables that thrive in short seasons and intense weather. Seeds of Trust were pioneers going to the Soviet Union as it opening up in the late 1980s to collect seeds. Their offering of short-season tomatoes is extraordinary. You will want to spend time at this site. They are in the midst of developing a new site and I hope that one of you will let me know when they do so I can review it.

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Fry Bread

Many Native American tribes have adopted fry bread as their national bread. In this video Naomi Good Shield from the Lakota demonstrates her version of the bread in a thorough well-paced documentary. Note the detail that she does not want it to puff up in a ball, like a pita bread, and so she puts a hole in the dough when she is flattening it into a disk before frying. I found the discussion at the end where a couple men commented on her baking explaining that in their families (and tribes) the bread was made differently. The men clearly didn’t make it themselves but were at least able to recognize that there are variants. Continue reading

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Building a Clay or Cob Oven

This is part 6 of a multi-part video by Kurt Gardella. Kurt is affiliated with the Northern New Mexico College adobe construction program. He offers workshops in building a traditional New Mexican horno. Kurt also offers online workshops.

This is a brilliant video. Anyone interested in building an earth oven (clay, cob, adobe, argile) will find this an invaluable recourse. Kurt refers to Kiko Denzer’s invaluable book, Earth Ovens, during the course of the video. I’d love to post the rest of the series but have so far not been able to find other episodes.

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Vreeken’s Zaden

This is a Dutch web site. With some patience, even if you don’t read Dutch (I don’t), you will be able to find vegetable cultivars that are not familiar. The site, though in Dutch, is indexed by Dutch, English, and Latin plant names. Between a combination of these languages you ought to be able to find your way around. If you want to read the plant description, then cut and paste it into the Google Translate utility. The English comes out a bit confused, but legible, as in this example for a dark colored pepper:

Growing in the greenhouse or outside in warm sheltered place. Outside before the end of May Driving distance ± 1 m in the row 50 cm. How is it that brown fruits once the word “chocolate” elicit? Well, this funny little peppers’ll go for chocolates! A welcome addition to the color palette.

The Dutch, of course, have been famed market gardeners for centuries. They are also famed for growing in greenhouses. I always find it ironic that in January, in my California groceries, the red peppers are from the Netherlands. For home vegetable gardening and for greenhouse gardening you will find something in this catalog that will tempt you. If the Vreeken’s Zaden shopping cart confuses you, then call the company. You will find a phone number in the “contact” section. You can assume that everyone in the office speaks English. Check the local time in the Netherlands before calling. The contacts page lists the phone number, office hours and the email address.

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Roundboy Outdoor Products

Roundboy sells oven kits for ovens that sit on a metal stand. I provide the link to the dimensions page for one of their barrel-shaped models. What I want to point out is the 14″ roof height. When looking at oven kits be aware that the roof height tells you what the oven is designed for. Continue reading

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Harris Seeds

Harris Seeds traces was founded in the 1870s. It sells seeds both to home gardeners and to farmers. Many, with some varieties, most of their seeds are F1 hybrids. If you don’t save your seed, then I personally wouldn’t worry about it. They sell to organic farmers and so do offer untreated and organic seed. They also sell to growers who grow in greenhouses, so you will find specialty seeds for peppers, for example, for use in greenhouse horticulture although not in home gardener quantities. A solid commercial seed supplier. They sell a product I have not come across before, a plastic mulch/blanket ground cover with built in drip irrigation. The current price is around $70 for an 8X10 blanket, but it lasts 5 years uncovered and 20 if it is mulched so a low amortized cost. Liquid fertilizer can be fed into the system. A seed catalog well worth reading. Be sure to look at the garden tunnels and other season extending products.

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Heirloom Seeds

This Pennsylvania seed company offers a substantive catalog of heirloom vegetables (they approximately 1400 varieties) which they define as varieties that are about fifty years old. Their descriptions are terse but to the point and do include the botanic name of the vegetable. There is also a nice short statement on soil pH and general growing requirements for most of the vegetable varieties offered. As always, you have to know your own climate when ordering from a seed company that is outside your growing area. An heirloom tomato that might do well in Pennsylvania is unlikely to thrive in my coastal Northern California garden. Planting guides with reference to first frost dates are provided for gardeners who live where the winters are cold. Overall, a seed catalog well worth perusing and ordering from. The seed prices are exceedingly reasonable.

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Kiko Denzer Earth Oven Book

No matter what kind of an oven you decide on in the end, you must purchase Kiko Denzer’s book on clay ovens. Kiko brings a level of imagination to building ovens that is second to none. He offers you easy instructions for making an oven out of the earth — an oven that can cost you no money at all, but will work as well as the most expensive oven for home baking purposes. I live in a city with a small lot so I buy fireclay rather than dig my own — but even so it means building an oven for something in the range of $20. But what makes Kiko’s book so special and valuable is not that he shows you how to make the earth beneath your feet into an oven, it is instead the creativity he brings to the design. Ovens have been being built for thousands of years in large swaths of the world but so far as I know Kiko Denzer is the first person to see the oven as opportunity for sculptural expression.

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Amanita muscaria, edibile if parboiled

Please see the main article on Amanita muscaria, and how it is edible if parboiled for an introduction to the edibility of Amanita muscaria.

Please download, read, and share my article on the edibility of Amanita muscaria co-authored with David Arora and published in the peer review journal Economic Botany in 2008:


“Amanita muscaria: A case study of cultural bias in mushroom field guides’ determination of edibility,” Economic Botany, New York Botanical Garden, New York, 62(3) pp. 223-243 2008.


 
As the article explains, Amanita muscaria is not poisonous in the sense it can kill you. It is poisonous in the sense that if not parboiled in plentiful water (the “toxins” are water soluble), then raw or undercooked mushrooms eaten (in moderation) will cause you to become inebriated and possibly nauseous.

Becoming sick to ones stomach is the most common meaning to “poisonous” in mushroom field guides although one must always remember that there are mushrooms that are poisonous in the absolute sense that dinner-sized portions can either kill you or cause serious organ damage. But Amanita muscaria is not poisonous in that sense.

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