Homemade mayo is silly easy. I’ll post a recipe once I finish tweaking. (The dark color is from smoked paprika.)

Tired of fiddling with dough, to make two loaf pans and then free-form loaves with the rest of the dough, boules are the order of the day. Half bread flour, half fresh ground (hard red winter) wheat.

I’ll post the recipe to Chow Review, it’s a new family favorite from the peerless first edition of BHG cookbook.

This butter is amazing. I’ve also seen it named spoon oil, but the texture is spot on for perfectly softened butter.

To make it, you’ll need a saucepan, a jar or tin can, and small containers if you plan to portion it out. Also, beeswax and mineral oil, in a ratio of 1:4 by weight.

I used a tin can, but it wanted to float if I put much water in the pot, so do what you like!

Measure your wax by weight, and put it in the tin can- set the can in the saucepan and fill the pan about a third of the way with water. Heat this water bath on the stove until the wax starts to melt, and slowly drizzle in mineral oil. I used two ounces of wax and 8 ounces of oil. Heat together until totally incorporated- you can use a wooden spoon to help stir it along if you need to. Just know that this will be nearly impossible to get off of anything it touches.

Pour into containers, and let cool. I used old altoid tins.

To use, scoop out a bit with your fingers and spread it into the wood. Let it sit overnight to soak in, then buff with a cloth. This is great for wooden spoons, bowls, cutting boards, butcher block, etc. It would probably make a nice finish on wooden toys, since it’s non-toxic. I’ve been asked if another oil like olive or coconut could be substituted- probably, but you’d need to mess around with ratios to get a nice consistency in the finished product. Also, you don’t want to be rubbing anything in that will go rancid quickly. Let us know in the comments if you’ve played around with this recipe!

Here’s an excerpt:

A New York City subway train holds 1,200 people. This blog was viewed about 7,800 times in 2011. If it were a NYC subway train, it would take about 7 trips to carry that many people.

Click here to see the complete report.

(I apologize for the iPhone pictures- it’s just what’s close at hand when I’m covered in garden dirt!)

I peeled all the leaves off and dumped them into a sink of cool water and swished them around a bit to knock the dirt off, and let them sit a few minutes so it all could settle to the bottom of the sink.  I had to do it in 3 batches, but everything was spun through the salad spinner to get dry, and then made into pesto and frozen.  (And YES: my next batch of laundry smelled amazing.  Thanks.)

I used this recipe, from Sustainable Eats, and loved it.  I normally use a recipe from my trust BHG (Better Homes and Gardens) cookbook, but any recipe that says:

“I can force about a cubic foot of loosely packed basil leaves (removed from the plant) into a cup and a half of oil.”

Nice.  THAT’S what I want to hear at the end of the growing season!

I portioned it all into quart-sized ziploc baggies and froze them flat- I ended up with 8 cups of pesto.  Not too shabby!

1. Empty the crate into the sink, weeding out any moldy or squishy apples.  For me, I am entirely OK with holes and little blemishes that I can cut out, especially if I am going to be cooking it for days into apple butter.  But if a worm hole grosses you out, pitch it.
2. Fill the sink with cool water, to wash the apples.
3. Slice apples into halves (or quarters if they’re huge) and fill a large stock pot.
4. Add a few cups of water to the apples in the stock pot, and set on the stove to bring to a simmer.  Make sure it doesn’t boil dry, and cook 5 or 10 minutes till the apples can be pierced easily with a fork.
5. Working in small batches, run the apple pieces and cooking water through a Sauce Master.  IF you do not have one of these machines, you can either peel and core the apples before cooking them down into sauce, or cook the chunked apples down and then force them through a colander.  (The latter is easier to do if you have an apple peeler.)

6. Throw away the refuse (peels, seeds, stems).  Put the apple sauce puree into a lined colander, over a large bowl or pot.  Let it drain.

7.  If you started with a mix of ripe and unripe apples, the juice that drains out can be considered pectin- it will be a thick, silky liquid.  I’ve never cooked with it, but this woman has very clear instructions.  At the very least, it could be cooked down into a delicious glaze for desserts, sauce for ice cream, or used as a syrup with sparkling water to make apple soda.  If you started out with very ripe apples, there will have been very little natural pectin remaining, and the juice that you’ve drained off can be brought to a boil, decanted into hot and sterilized quart jars, and processed in a water bath for five minutes to seal.  You MUST bring the juice to a boil before you can it, to kill off any germs.  I like this juice best when I mix a few different types of apples.

8.  The drained apple sauce can either be brought to a boil, funneled into hot jars, and processed for 25 minutes in a hot water canner, OR you can put it in a crock pot (with the lid ajar and heat set to low) for a day or two until it is thick to your liking.  I prefer to add a bit of cinnamon or other “pie” spices at the end, to taste.  It can be spooned into pint or smaller jars, and processed 25 minutes in a hot water bath canner.  I have never used sugar in either my sauce or my butter, and have always felt it was plenty sweet.

9.  Let your jars sit overnight on a towel, then check to make sure the lids sealed, remove the rings, and rinse everything off before storing the jars away in a dark and cool place.

(These are actually basil starts, but you get the idea)

We leave our army of tomato-seedling-filled beer cups in our green houses until they’re nice and big, and the weather has warmed up.  Once that’s happened, they’re transplanted outside.  This is normally in June or July.  This year, I took my biggest transplants and moved them to gallon pots in May and June, to give them bigger root systems before putting them in the ground.  Tomatoes can send out roots wherever their stems touch dirt, so I de-leaf the bottom half of the vine and bury it.

In years past, I’ve put my tomatoes in pots.  While lots of people have huge success with this (including my mom) I never do.  That’s probably because I’m not the most conscientious waterer, and plants in the ground are more forgiving about water since they can find their own.  Now, I put them in the ground, again burying the bottom part of the stalk so I can get a stronger root system.

I discovered my favorite staking method this year, and it surprised me: I found plastic “bamboo” stakes in the shed, left behind by a previous owner.  They’re about a 1/4 inch thick, and four feet tall.  I stuck them in the ground behind the transplants, and used a rubberized wire to twist-tie the tomato vines to the stakes as they grew taller.  Next year I’ll remember to snip off the top of the vine once they reach the top of the stakes, but even without this they did great this year and nothing fell over.

We had such a cold, late, summer this year that none of my large tomatoes (roma and Early Girl) ever turned red.  Not even close.  I got a handful of yellow pear cherry tomatoes, but nothing to write home about.

When the Fall rains started, I harvested every tomato I could find.  I put all the big tomatoes into a cardboard box, in two layers with some newspaper in between.  I intended to just store them in there until I used them in curries or salsas, or found recipes to use them in.  As of right now, three weeks after that harvest, fully 3/4 of my big tomatoes have ripened and are delicious!  Totally surprised me- next year, I’m going to harvest tomatoes as soon as they’re full-sized and let them ripen inside.  I’ll get ripe tomatoes all summer, and the plants will focus on the next crop of tomatoes when I remove the most mature fruit.

What I’ve not eaten, I’ve been throwing into gallon ziploc bags and putting them in the freezer for later.  From what I’ve read, I’ll be able to just thaw them and the skins will slide off.  Then, I can cook them into quick sauces, soups, salsa, etc.

The cherry tomatoes have not done well ripening on the counter, for some reason.  The ripe and almost ripe were picked too late after the rains started, and they’d already split open and were mealy.  Luckily, I’ve been on a pickle kick lately and have a new favorite brine.  In the end, I had two gallons of green cherry tomatoes and they are all taking a bath in a sextuple batch of that brine.  I’m pretty stoked.  (They’ve been fermenting three days now, they have four more to go before they go into the refrigerator.)

1. Deep freeze.  You can always find pounds and pounds and POUNDS of meat, cheese, fruit, vegetables, nuts, and pre-prepared foods in my freezer.  (Bulk batches of gnocchi and pot stickers, anyone?)   What would be better?  An upright freezer would be an awesome substitute for this.  On the plus side, easy to organize, easy to find space to “flash freeze” things on cookie sheets, and easy to find things.  On the down side, more expensive to purchase, more expensive to run.
2. Stand mixer.  I have a shiny red Kitchen Aid.  (Well, it would be shiny if I took the time to clean it properly, daily.  Let’s not nitpick.)  Our family eats roughly a loaf of bread every day, so I make two-loaf batches every other day.  Roughly.  A two loaf batch fits perfectly in my mixer, and it is SO NICE to put everything in, turn it on, and walk away to let it mix.  I come back every so often to add more flour or check on the dough ball, but my hands-on time is cut down drastically.  What would be better?  A bosch mixer can handle much larger batches of dough, so if you’re wanting to make mondo batches of bread (up to 4 loaves at a time) Bosch is the way to go.  Or, do it by hand.  But that’s not really the point of this list, is it?

(The only photo I could find of my beautiful red machine…isn’t it nice?)

1. Grain mill.  I have the WonderMill, and love it.  L.O.V.E.  No, it’s not cheap.  But, I can get white winter wheat for 46 cents per pound, bulk, and make bread that would cost $4 at the store.  It’s healthier, it’s cheaper, it tastes better, and it will pay for itself!  One thing about this mill- it only makes flour.  No cracked wheat.  No cornmeal.  Grinding wheat and popcorn together makes the best corn bread you’ve ever had, but you can’t grind your own polenta.   It will grind any grain, bean, or seed provided it isn’t too oily.  I’ve even ground my regular short grain rice to make a pretty decent mochi, when the craving strikes.

(Image from Amazon.com)

1. A big, fat blender.  I have a VitaMix, inherited from my parents.  Yes, it’s 30 years old.  Yes, it’s chrome.  Yes, it’s a BEAST and I love it.  We use it for smoothies almost daily, plus soups, sauces, hummus, bean dip, etc.  If this thing ever dies, I am going to use the Vitamix “trade up” credit to send it in and order a new one!  (You buy a Vitamix from the company, then send in your old one and they’ll refund $100 as a “trade up” credit.  Sweetness.)  Oh, and I’ve heard that this blender can double as a grain mill!  This particular model, I’ve not been impressed with the flour I got out of it.  However, a chef friend has a newer one, and doesn’t even bother with his grain mill anymore.

1. My Sauce Master.  You’ve probably never heard of it, but I don’t want to make apple sauce or apple butter with out it!  And, considering that I normally process 2-4 cases of apples every year, that makes it essential.  You put your soft fruit in that funnel up top, turn the crank on the right, and it’s spiraled through a sieve-lined tube.  The good stuff comes down the chute in front, and all the detritus comes out at the end of the pipe.  This particular one is vintage, and a much-appreciated gift from my mother-in-law when she was cleaning out her cabinets before moving.  Only, now she doesn’t ever remember owning this, so where it came from is a bit of a mystery!  This monster can make juice or puree.  (I dream about having enough grapes to make grape juice.)

And there you have it!  What’s on YOUR list of “don’t wanna live without it”?

Managed to put almost all the rainbow colors in here. I thought about adding a tomato to get our red, but took pity on the kids

6 oz peach yogurt
1/2 cup concord grapes
1/4 banana
1/2 cup oatmeal
3 Tbsp. Vanilla pudding powder
1 cup frozen blueberries
1 kiwi, peeled
1 Bosc pear, halved and cores
Water to thin down

We had the 2 cases of peaches that were canned, and the one that was frozen.

Beets from the garden

Oven-dried figs, from Mom’s tree.  I didn’t get a picture, but I’ve dried a few sheets of roma tomato halves as well- they’re stashed away in the freezer for this winter.  Drying is easy- cut the fruit in  half the long ways, lay them skin-side-down on a cookie sheet (I use a silicone mat, too) and leave them in a warm oven with the door cracked.  My tomatoes took about a day, but the figs were faster.  I literally have a “keep warm” setting on my oven- about 170 degrees.

Orange tomato , basil, pesto sandwich- tomato from Mom’s greenhouse, basil from mine, and pesto…from Costco.  Heh.  These things just find their way home with me when I visit my parents!  Oh, and pickled beets.  Every sandwich needs a pickle.

Here are the 25 quarts of canned peaches, plus a few pints of fig preserves.  Again, the figs are from Mom’s tree.

Pickled beets.  So. Very Good.

6 quarts of apple sauce and 6 quarts of apple juice, courtesy of two crates of apples I took off my friend’s hands.  She was short on time and long on apples!  I have another case of apples in the garage, plus a few more trees that need harvesting in Mom’s garden when they ripen.

Before the next week is over, I’m going to pull all the basil out of my garden and make a mondo batch of pesto for the freezer.  Now that fall rains have started, and the weather is cooling down, I’m going to harvest all my tomatoes and do what I can with them.  (Tomatoes and basil in the greenhouse, I’ll leave them there, and move in any pots I have- hopefully I can get a few more weeks of on-the-vine time, and I’m hoping the basil will last.)

We ate our first red tomato tonight with dinner, it was AMAZING, but I just know we won’t get many more.  There are a few that are pinking up, and I’ll let them ripen in newspaper.  I’ve been collecting green tomato recipes- I’ll load some gallon bags up for the freezer, to use them in curries this winter.  I’ll pickle a few quarts too, but that seems like such a leap of faith- the best recipe I could find on allrecipes.com says it takes 3 months for them to pickle in the refrigerator.  What if I don’t like the brine?  I had an AMAZING pickled green tomato from a friend a few months ago- she bought it at a store, so I can’t get the recipe.  But it had the funk of a good green olive, plus a little heat.  Oh my wow, it was good.  If anyone has a favorite pickle brine, please share!