I’ve been a little tardy with blog posts since I’ve been spending most of my evenings lately transplanting seedlings into larger pots (hooray!) so this is a catchup/roundup post which is heavy on photos and links and low on verb-age.
Was very pleased to find more Meyer lemons because I hadn’t yet gotten around to salt preserving some – the regular lemons we had done at the start of the year were so amazing I did more plus a big jar of limes which will be two months old next week and ready to try. Here’s the link to our post on making preserved lemons. One update is that I now fully quarter them as it makes it easier to use them later and squeeze majority of the juice into the jar before then rolling them in salt and squishing them into the jar.
After making homemade garlic powder we decided to try roasted garlic powder and it’s amazing – very strong in flavour and smell – makes amazing garlic bread.
After a couple years break (since before the move here in 2011) I decided I wanted to try and make aged cheese again. I had tried various cheeses then including cheddar, mozzarella, blue and Parmesan but had the best outcome with Camembert. I never managed to get a cheddar that didn’t develop nasty mould and I found waxing a pain in the butt. With Camembert you babysit it for two weeks, then you wrap it and then hope for the best before you eat it in two months (or more) later. That said, the cost of Camembert ingredients is steep up front. My favourite cheese book is Home Cheese Making by Ricki Carrol and her website/online store is here. Making fresh cheese is pretty easy and requires no special equipment or ingredients – I always make queso fresco the day before taco night – here’s a link from thekitchn.com that’s easy to follow – you can also use lemon juice or 1 tsp citric acid dissolved in 1/4 cup water if you have it.
A picture of some of the seedlings that were ready for transplant into their own pots – as usual I’ve over sown for what I need but can never bring myself to sacrifice them. I just ordered another grow light this morning to set up veggie grow-op #3 next week. Below: home gardener tip beer cups make great tomato transplant pots (way cheaper than buying pots) – I use a sharp paring knife to carefully slice four drain slits into the bottom of each cup and they will last for years.
Visual representation of how much warmer winter was last year – the garlic bed last year and this year on the same day. I’ve tripled the garlic planting this year – about 160 cloves – because we finished last year’s crop in only a couple months.
We started fermenting vegetables this year and were surprised how easy it is. Andrew always has at least four batches of Kimchi going and my absolute favourite has been fermented carrot and garlic per this recipe at Well Preserved. If you’ve been wanting to try fermenting this is your recipe to try.