Text 1426, 101 rader
Skriven 2010-09-11 20:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ARCTIC FARMING  00907
=============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Is your growing season is too short to get a compost heap going?

It can be done. Compost pits are insulated to keep them active
longer and it generally takes two seasons, not one, for things to
compost completely.

 GJ> It was good that they had the opportunity to learn some basic
 GJ> principles of agriculture first hand.
    
As I mentioned, not much agriculture here. All three g'kids saw
caribou and bison herds long before they caw cows on a farm,
bears sooner than pigs and many kinds of wild game birds before
chickens.

I think most kids are fascinated by planting, growing and harvesting
things as well as wild foraging and cooking. Roslind has started
dozens of the kids' friends on baking. (It's kind of sad though when
her five year old helper has to show twelve year olds the basics.)

 GJ> Milk can be shipped cheaply as powder or UHT cartons.
 
We generally get fresh year round except for three weeks in May
(no ferry or ice bridge) when we revert to UHT or pay a premium
for air freight. 

 GJ> That, and foraging would be something where the children could enjoy
 GJ> the activity, and the cooking and eating.

Neekha attended her first mushroom hunt in a backpack when she was 8
months old. The next year she was walking with us. The third year she
started to help pick. Even at that age she knew the difference
between a false and a true morel by sight. She stomped on all the
false morels while shouting "TOADSTOOL!".

      
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corn Bread with Roasted Morels in Thyme Mushroom Broth
 Categories: Wild, Vegetables, Mushrooms, Corn, Breads
      Yield: 6 Servings
 
      1 c  Fine Ground Corn Meal (Red,
           Yellow or Blue)
    3/4 c  All purpose flour
      1 tb Baking Powder
      1 ts Kosher salt
      6 tb Unsalted Butter
      1 tb Honey
    1/2 tb Molasses
      2    Eggs
      1 c  Whole Milk
           FOR THE MORELS:
     30    To 40 medium size morels
    1/4 c  Extra Virgin Olive Oil
    1/4 c  Thyme leaves
      1 tb Chopped Garlic
      1 tb Kosher Salt
      2 c  Cold water
 
  Savory Corn Bread Topped with Slow Roasted Morels in Thyme Infused
  Mushroom Broth
  
  Preheat Oven to 350 F
  
  Mix the first four ingredients together in a large mixing bowl. Cut
  in the Butter using a fork or two knives until the texture of coarse
  corn meal. Mix the remaining ingredients together in separate bowl.
  Slowly add the two together and mix well.
  
  Grease twelve 4" by 3/4" nonstick muffin molds and distribute equal
  amounts of batter into each. Bake in the oven for approximately 10
  minutes or until a toothpick comes out dry. Pull out of oven and
  cool on bakery rack until room temperature. You may keep the muffins
  for two days wrapped in plastic at room temperature.
  
  For the Morels: Preheat oven to 200 F Lightly toss all ingredients
  together in roasting pan, cover and bake for 1 hour until the morels
  are soft. Strain and reserve the liquid.
  
  Presentation: Place one of the savory corn muffins in the middle of
  6 soup bowls. Top with 5 or 6 of the Morels. Pour the reserved
  liquid in equal proportions among the 6 bowls. Garnish with fresh
  thyme sprigs and serve immediately.
  
  Recipe by Chef Chris Perkey
  From: Www.Wild-Harvest.Com
 
MMMMM

Cheers

YK Jim


... You've just had some kind of mushroom and your mind is moving slow.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)