MORE HAY IN THE BARN

Not cheap but there is less hay around than usual this year and if we stay this dry only one more cut to go probably. Maybe. The weather is the boss out here.

Tima is home and very fat and very quiet. Her breathing which is a direct result of her fatness is pretty rough. She has always struggled with her weight.

Her ears have had enough sun too. Outside pigs have big problems with sunburn as they get older.

So I think I will keep her inside for a few weeks. On a fruit and vegetable diet – no fattening grains at all. I want to get her belly off the ground at least before she starts in on stealing everyone else’s food.

Poor Tima. She was quite the star of the show over at Hendricks House but I suspect the children were sharing their lunches with her which I am sure she encouraged!

Today is Monday. I have a clear plan of the week ahead so let’s hope there are no surprises. And let’s hope there are lots of sales – they say that in the summer here, it being hotter, people don’t bake bread because it is too hot for the oven. So what are you baking? I am trying to decide what would be the best flour to put on sale and what I can bake to advertise the sale. What about galettes? With our pastry flour? Plus some people put cornflour in the pastry for extra crunch. And fruit galettes are everywhere in the bakeries. Of course I like the savory ones.

What else can I bake with fruit – other than apple pie of course – that needs to wait for the tart apples.

What about an apple cake? I love cakes. Maybe my little cakes with pastry on the bottom, apple, then sponge on top. I can’t even remember what I called them.can I make a sponge with whole kernel flours?

What do you think? Do you have a favorite summery recipe with pastry?

What would entice you to buy some flour and turn on the oven.

Godzilla, my sourdough starter, went into the fridge for the weekend and has woken up with a roar! I will start making bread again tonight. On the recommendation of one of my sourdough mentors I have been feeding her big cups of flour ( instead of my old 1/4 cup at a time) and making the starter in big bowls ( the pigs get the pour-off) and she is responding so well to the generous feeds.

Time to get to work.

Talk soon

Celi

50 Comments on “MORE HAY IN THE BARN

  1. Glad you got some more hay in the barn!!! Looks like Tima has been eating potatoes!!! Hey ~ where is big boy Wai? Haven’t seen him for a while ~ are you keeping him in the barn or shade only with this hot weather? Stay cool Celi ~ send us some rain please!!!

  2. I’m having great success making up pies and freezing them so people can bake them themselves at their convenience(when it’s cooler). Both fruit pies and meat pies; chicken pot pies and tortiere 🙂

  3. Wow, pig does look huge – she’ll have to go to Weight Watchers! Poor thing.
    Where’s the “little” Tima that went on holiday?

  4. Hi, Celi! WOW! Tima did come home a little on the chubby side! Tane can probably run circles around her for now, anyway. Going to make her a little piggy bonnet to protect her ears, or just put lotion on them? Have fun with your bread making-baking! Godzilla, huh? Is that the brand, or do you call it that because it got SO big over the weekend? chuckle! Glad you’re back safe and sound! A bit rested?

  5. Cobblers or buckles made with summer berries are always delicious.

  6. We made a fantastic desert yesterday: redcurrant, rhubarb and strawberry tart. All picked from the garden. Pie crust on the bottom and crumble on top. Killer.
    My pig is also too fat because too much grass. We don’t give her any grain but she scrounges some off the horses… I’ve stopped the kitchen scraps too, and she’s not happy about that…

  7. I bake only every so often so go with 1/4 cup feeds and feed up a couple of times on the day I prep my dough but assumed if a lot of baking needed to be done larger feeds would be ok… good to hear this is the case. I’ve read of quite a few people (via Maree at Simply Sourdough and the excellent FB group she hosts Sourdough Baking Australia) who use their hooded bbqs/Webbers to bake, especially in warmer months. My quick (in oven) go-to bake is foccacia.

  8. I still bake bread this time of year though because of the heat and not wanting to heat up the oven more often than necessary I keep to my more all purpose recipes that I can make several loaves at once–the bread that works well for everything from sandwiches to breakfast to a dinner side.

    Pie crust flours!!! Like Peter Robinson above, I also make my fruit pies (the double crust varieties) during the summer and freeze them raw for use over the winter. Then it is very simple to pull them out and bake them all winter. You have the best of both worlds that way–fruit in the pies picked in season and at the peak of ripeness as well as not having to heat up the house during the summer. A few pointers if you are going to do this:
    -You can use glass pie plates as long as they are the high quality ones meant for freezer to oven. When you go to bake the pie, put it still frozen in a cold oven. Preheat your oven with the pie in there. This helps keep the pie plate from breaking as it lessens the drastic temperature changes you expose the plate too. My mom taught me to do it this way and (knock on wood) in all the years we have done it neither her nor I have ever had a pie plate break when baking a frozen pie.
    -Do the top of your fruit filling with several small pats of unsalted butter before putting the top crust on the pie (1-2 tablespoons worth cut into 8-12 pieces). It makes for a better crust when you go to cook it after the freezer.
    -Don’t cut the ventilation holes in the top of the pie or brush the top with anything before you freeze the pie. Do this instead right before you put the pie in the oven. This helps preserve the freshness of your filling and crust.
    -For storage purposes, these pies can absolutely be stacked in you freezer. Freeze them solid first–to be safe, I usually give them overnight–then slide each frozen pie into a large 2 gallon freezer bag (which if you are gentle you can wash and reuse from year to year–several of mine have been through 5-6 seasons at least). Then you can stack your pies several deep. The biggest danger is a broken edge crust as these can be a tad brittle when frozen, but if you are careful, that is not too big of a danger and it just cosmetic anyway.
    -Because you have to cook the frozen pie for longer, pay attention to the top crust for over browning when you cook it. If it is in danger of burning, just cover the edges (or the whole top) with tin foil while the pie finishes!

  9. Yay Tima, but there is certainly much more of her to love after her holiday! I miss the farmy blog. Laura

  10. Poor Tima! I’ve been watching her balloon up at the farm, but when I asked the owners they said Kunes are naturally barrel shaped.
    I think cornmeal could be marketed as a crust for Tomato Pie (which we LOVE at our house). My other baking is quick things like cookies and pancakes. No long baking times like yeast bread in the summer. Too bad people no longer have summer kitchens. Bread baking needed to go on all year and a summer kitchen kept the house from heating up.

  11. Congrats on the hay…grab it while it’s available! And I think our wee Tima has been gifted a few too many sandwiches from well intentioned hands.

    Oh my, I do love me a rustic galette. Roll out that fabulous dough and throw on any fruit that’s cheap and currently available. But my favorite are savory ones. My ‘go to’ for a quick summer meal includes: Swiss chard/mushroom/cheese, or Leek/onion/potato/cheese, or fresh corn/onion/cheese/tomato. I could go on and on. In other words, whatever is kicking around needing to be used up and boy howdy, that’s good eats.

  12. If you’re interested in a recipe with rye flour and cake flour that isn’t a traditional bread loaf, I have my mother’s recipe for Ontbijtkoek, or Dutch breakfast bread, which is a tasty, chewy crust spice bread, perfect with butter and a cup of coffee. Lots of interesting spice flavours, and not your average loaf cake.

          • Happy to share; hopefully Celi doesn’t mind me plonking a long recipe in the middle of the Lounge of Comments. And bear in mind the recipe is in grams, not ounces and cups, so you’ll either need to use metric scales or convert.
            Ontbijtkoek
            (Dutch ‘breakfast’ bread)
            Ingredients
            120 g rye flour
            120 g cake flour
            3 tsp baking powder
            pinch of salt
            1 tsp cardamon
            1 tsp cinnamon
            ½ tsp ginger
            ½ tsp coriander
            ¼ tsp clove
            ¼ tsp nutmeg
            ¼ tsp black pepper
            ⅛ tsp aniseed
            100 g soft dark brown sugar
            170 g honey
            75 g dark molasses/treacle
            1 tsp vanilla extract
            250 ml warm milk

            Note: all these spices are necessary for the authentic flavour, but you can reduce them to cinnamon, ginger and nutmeg as a minimum if you don’t have everything. If you’d prefer less sweetness, reduce the sugar, not the honey or molasses.

            Instructions
            Preheat the oven to 150C/300F. Line a loaf tin with baking paper. Mix rye flour, cake flour, baking powder, salt and ground spices in a bowl. In a separate bowl, mix brown sugar, honey, molasses, vanilla extract and warm milk, until everything is mixed well. Combine wet and dry ingredients into a smooth batter. Pour into the prepared loaf tin and bake for 80 minutes, or until a skewer comes out clean. Cover the top with aluminum foil if it gets too dark: it should be deep brown but not burned-looking.
            Leave to cool completely in the tin or wrapped in foil to get the traditional soft and chewy crust, or remove from the tin after 5 mins and cool on a rack for a crispy crust. Eat buttered with coffee as a breakfast treat.

            • Have read this twice and, tho’ no baker, really want to give it a go ! What a wonderful marriage twixt Holland and the Dutch East Indies (Indonesia) of old ! Prepare quite a few Indonesian dishes but am grateful to put this on my coming agenda – thanks Kate !!

              • For me, it’s the taste of family breakfast in Holland, visiting my family there. The pepper, aniseed and cardamom really add to the complexity of the flavour profile, but it might not be everyone’s breakie cup of tea. I think it might have been a way to show your wealth originally; expensive spices in your breakfast foods. The VOC had a lot to answer for!

                • As you may have noticed a few friends have shared your very interesting ‘bread’ . . . methinks the recipe may have wended its way past this delightful place to share by nightfall . . . 🙂 !

                    • *laughter* Of ‘my mob’ aniseed may be the only one not in the pantry !!! Only sent it to ‘cooks’ plus my very foodie granddaughter 🙂 !

  13. I make all kinds of breads even in the summer. Our grandson’s current favorites are brioche buns for burgers. But the white bread we get around here is pretty bad, so I am baking more of that in spite of the weather. My favorite sweet treat in the summer is an Italian plum kuchen. Shortcrust, fruit, and egg and sugar on top. So good!

  14. Since I live in cherry and blueberry growing area I love to make clafoutis but that uses more eggs than flour- get my eggs from my neighbor free since the chickens love my garden! Happy to see Tina back even if there is more of her to love! Hooray for hay!!!

  15. Now I’m worried about Tima. Breathing rough isn’t good for anyone. And burnt ears aren’t either. Glad she’s in your caring hands!!

  16. I make cookies for my friends and family-I also make banana lemon coconut muffins and bread for family and friends….yum

  17. Pizza on the grill is delicious. No oven required. No one I know in Texas turns their oven on this time of year. Grilled pizza, microwave mug muffins, or simple flour-free living for awhile.

    • Zucchini-Carrot Cake with Cream Cheese Icing; ) to be cooked, cooled and iced with techniques similar to Classroom & Kitchen’s instructions: )

      • No pan, but a layer of cardboard underneath; then vacuum-sealed after chilling the iced cake overnight with no cover. Very durable and stackable after freezing!

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