by GHart | Feb 24, 2020 | Recipes, Recipes: Bread |
Sourdough – making a simple bread Making sourdough bread is not for the impatient; it takes time and timing. Sourdough bread can take over twelve hours to rise and another hour to bake. The end product, however, is one of the healthiest loaves of bread you can...
by GHart | Feb 20, 2020 | North Hardy Species, Northern Gardening |
Hubbard Squash Hubbard squash can get large, up to 50 pounds, have a delightful taste and an extremely tough outer skin making them ideal for winter storage. Hubbard squash will require a full growing season of 100 days. They will also require room to grow and spread...
by GHart | Feb 17, 2020 | North Hardy Species, Northern Gardening |
Pollock Tomatoes There is a type of tomato that has been developed for cool, short growing seasons. It is even considered frost resistance. Andy Pollock of Houston, BC developed a variety of tomato over decades in his mountain-based (100m) unheated greenhouse in the...
by GHart | Feb 12, 2020 | Recipes, Recipes: Bread
Make a sourdough starter Sourdough is a living culture of natural yeasts and lactobacilli bacteria (Lactic Acid) found in flour. It is created by fermentation of wheat flour when mixed with water or unsweetened pineapple juice. Since it is a living thing, it needs to...
by GHart | Feb 9, 2020 | Recipes, Recipes: Rubs-Marinades-Brines
Make your own corned beef Upon moving here to Northwest Ontario, we tried a few different brands of corned beef, with none meeting our tastes of what we grew up with, in Nova Scotia. After a little research and finding some pink salt. I now carry pink curing salt at...
