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  • Need Potting Soil? Make Your Own!

    Apr 22nd 2010

    By: Allison

    1 comment

    Last weekend was definitely a rainy weekend, but at this time of year we just don’t have the luxury of waiting out the weather.  If we’re going to get our gardens planted on time, we need to get our seedlings going–pretty much right now.  So, after our fiddleheading adventure, we went to work on our compost pile, which we needed some of to make our potting soil.   As composters, Ben and I pretty much wing it.  We put most of our food scraps onto our pile, along with whatever vegetable matter from the yard and garden is lying around.  We don’t pay attention to the order of stuff or to layers, and we turn it very rarely.  Our approach is not intentional, but rather one of just not quite finding the time to do anything more.  I have no doubt that some of the more orderly approaches to composting yield good compost more quickly, and perhaps some day we’ll try something a little more systematic, but for the moment we’re  just happy that we manage to get our food scraps and yard and garden refuse into the bin!   Then we let it be, and count on the rest happening as it will.  Thankfully, so far, we have not been disappointed.  When we dug into the pile this spring we uncovered lots of beautiful, dark compost teeming with worms–YAY!  We used a sheet of wire mesh to screen out any large, uncomposted chunks, and tossed the worms into the garden. (That was Connor and Ian’s job; they loved that part!)  Then we mixed up a big batch of potting soil, using our new compost.  Eliot Coleman has a great recipe for homemade potting soil, which is the recipe we used for ours.  Basically, you just mix it all up (a wheel barrow works well for this), sift out any clumps, and it’s ready to use.   It’s easy, so much less expensive than store-bought, and the resulting potting soil is wonderful and rich.

    Potting Soil Recipe II
    (From Four Season Harvest, by Eliot Coleman)
    3 buckets peat moss
    2 cups organic fertilizer blend
    1 bucket perlite
    3 buckets compost

    Mix all together thoroughly.

    Moving the stuff that still needs to decompose to a new spot

    removing more non-decomposed matter from the top of the pile

    The good stuff underneath--look at all those worms!

    breaking up the composted matter

    Sifting the compost

    Mixing up all the ingredients!

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    Gardening, Gardening & Outdoors w/ Kids, Recipes & Methods

    Compost, Eliot Coleman, Gardening, Gardening & Outdoors with Kids, Potting Soil

  • Fiddleheading in the Rain!

    Apr 20th 2010

    By: Allison

    1 comment

    Every year about mid-April, my husband Ben and I, as well as my brother John, start keeping our eyes on fiddlehead progress.  We each check on our favorite fiddleheading spots, noting progress, and call eachother with updates, like “Nothing yet”, or “just starting to poke through”, or (if we waited a little too long) “we better get over there quick because it’s gonna get picked out this weekend!”

    In case you aren’t familiar with fiddleheads, they’re the small, unfurled heads of newly-emerged Ostrich ferns, that poke up from the soil along many rivers and streams here in Maine around late April or early May.  Fiddleheads certainly grow in many northerly regions, but they’re particularly abundant and have long been enjoyed as springtime delicacy here in Maine.   At mid-April we’re pushing the season for sure, but we’ve got to at least start looking. If we stop paying attention, they might just come and go without us even noticing–after all, it doesn’t take long for a tiny, furled head to grow into a beautiful, young fern, once it emerges from the ground into the warmth and sunlight of early spring.  I suppose that this is one of the things that I find so appealing and enjoyable about fiddleheads and fiddleheading season–the fleeing nature of it all.  It requires me–in case I’d forgotten, as I do sometimes–to slow down, pay attention, really look the natural world around me, and get my hands down in the dirt again.

    Rainy hike to the fiddlehead spot

    Looking for fiddleheads

    the boys find a few fiddleheads

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    Foraging & Wild-Harvesting, Gardening & Outdoors w/ Kids

    Fiddleheads, Foraging & Wild-Harvesting, outdoors with kids

  • Rauha’s Pulla

    Mar 27th 2010

    By: Allison

    1 comment

    I have a handful of vivid memories of my maternal Finnish-American grandmother, Rauha, from when I was growing up….knitting, collecting cloth scraps to make her beautiful braided rugs, playing cards at the kitchen table with her glass of  beer, and especially making Pulla.   For those unfamiliar with it, Pulla is a soft, sweet, Finnish coffee bread.  It’s typically braided, egg-washed, and sprinked with sugar, but what makes Pulla really unique is cardamom.  Pulla has long been popular in Finland, and it’s ubiquitous in Finnish-American communities as well.   As a first generation Finnish-American, my grandmother had been making Pulla since she was a girl.  She made it A LOT as I recall, and I don’t ever remember going to her house when there was not a fresh loaf in the breadbox, or one ready to pull out of the freezer.  Whenever she came to visit us, she would quickly take over the kitchen and start baking.  Oh, did I love her Pulla!

    My grandmother passed on quite along time ago (almost 20 years now…hard to believe!) and I have not eaten Pulla since.  I certainly would love to, but I’ve just not come across the opportunity.  Connor, Ian, and I spent this past week up the coast visiting my mother and stepfather, and since I’d  long been wanting to make Pulla with my mom, I decided that, finally, this was the time to do it.  My mom had never had much interest in baking, and had never learned to make Pulla from her mother before she’d died.   Though, I’d assumed that my mom might at least  have some yellowed, dog-eared index card with my grandmother’s recipe on it–perhaps tucked away in a cookbook, or buried in some old recipe box–that I might be able to find if I dug deep.  But no such luck.

    So, I set to work–going through books and looking for recipes online.  I was very pleased to see that the vast majority of the Pulla recipes that I found were extremely similar to eachother.  This is perhaps not so surprising, given that Pulla is a traditional bread with a long history, passed down from one generation to the next .  So, based on this information, along with our collective memories, my mom and I (with the help of Connor and Ian, of course!) attempted to re-create my grandmother Rauha’s Pulla.   And, I’m pleased to say that think we came pretty close!   Though my braiding technique still needs a little work, I think Grandma would be proud.

    Rauha’s Pulla
    Makes 3 loaves

    Ingredients:
    2 cups milk
    1/2 cup butter, melted
    20 whole cardamom pods, seeded
    1 packet (or 2  1/4 teaspoons) active dry yeast
    1/2 cup lukewarm water (about 100 degrees or so)
    4 eggs, beaten
    1 cup white sugar
    1 teaspoon salt
    8 cups all-purpose flour
    2 teaspoons vegetable oil, butter, or other shortening for greasing
    1 egg, beaten, for egg wash
    1/4 cup sliced almonds for decorating
    3 tablespoons white sugar for decorating

    Directions:
    1.) Scald the milk in a saucepan.  Remove from heat, and allow to cool until lukewarm.
    2.) Melt the butter and set it aside to cool.
    3.) Remove the seeds from the cardamom pods.  Discard the pods, then crush the seeds.  A mortar and pestle works the best for this, but you can also put the seeds in a small bag and crush them with a hammer.  You should end up with about 2 teaspoons of finely-crushed seeds.  If you can’t find whole cardamom pods, you can substitute 2 teaspoons ground cardamom powder.
    4.) Put the yeast into a large mixing bowl.  Add the water, then stir until yeast is dissolved.
    5.) In a separate small bowl, beat the eggs.
    6.)  Add the eggs, milk, sugar, salt, and crushed cardamom to the yeast and water mixture, then stir to combine.
    7.) Add 2 cups of the flour and beat until the batter is smooth.  Add 2 more cups of flour and the melted butter and beat until the dough is smooth and shiny.  Add the last 4 cups of flour and mix well.  Turn the dough out onto a lightly floured surface and knead until the dough is smooth and elastic.  Cover dough loosely with a clean cloth and allow to rise for 15 minutes.
    8.) Knead dough again, for about 8-10 minutes.  Lightly grease mixing bowl with  oil.  Place the dough in the bowl, turning it over once to coat it with the oil.  Cover with a clean, damp dishtowel and allow to rise until the dough has roughly doubled in size–about one hour.
    9.) Punch the dough down, and cover again with a clean, damp towel.  Allow dough to rise again for about one hour, and until roughly doubled in size.
    10.) Turn dough out onto a lightly floured work surface and divide dough into three equal pieces.  Then, divide each of these pieces again into three equal pieces.  Roll pieces into roughly 16-inch long strips.  Braid three of the strips of dough together, pinching the strips together at both ends, to form a loaf.  Do the same with the remaining strips, ending up with a total of three braided loaves.
    11.) Grease 2 or 3 baking sheets (depending on the size of the sheets), and place loaves on the baking sheets.  Allow loaves to rise for 30 or 40 minutes, until puffy.  Pre-heat oven to 375 degrees.
    12.) In a small bowl, beat the egg for the egg wash.  Brush the loaves with the eggwash, then sprinkle with sugar and sliced almonds.
    13.) Bake loaves for 25 or 30 minutes, until golden-brown.  Remove from oven, cool slightly, slice, and serve.  Pulla is delicious as is, as well as toasted with butter.  Enjoy!

    Mixing Pulla Dough

    Connor and his Grandma kneading Pulla

    Ian watching the Pulla dough rise

    Connor unveils the risen Pulla dough!

    Connor and Ian punching down the Pulla dough

    Finished Pulla loaves!

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    Baking, Food Culture, History & Traditions, In the Kitchen with Kids

    Baking, Bread, Finnish, food traditions, pulla

  • Marmalade Day with the Boys

    Mar 19th 2010

    By: Allison

    3 comments

    Well, I brought home two half-pints of marmalade from last Saturday’s canning class, and by Sunday evening had managed to consume ALL of one of the jars. Yes, it’s true. I would like to say that Ben, Connor, and Ian joined me in the process, but alas, they did not. (Have you ever tried marmalade by the spoonful? You should…. it’s especially delicious mixed with vanilla ice cream!) Anyway, it became clear that the rest of our supply was not going to last long, so I decided to make some more on Monday.
    I called up my good friend Jeff Sher to see if he was available to come hang out with us and photograph the day (a whole day is really what it ends up being when trying to make marmalade with a one-year-old and a three-year-old J ).  Lucky for us, Jeff was free.  Jeff is a long-time friend, former colleague, and a very talented photographer who runs a thriving photography business—Jeff Scher Photography—based here in Portland. He and I have worked together on various projects over the years, and we always have a great time. We’ve recently begun collaborating on a new series of food-related projects that I’m very excited about. The details are still in the works…..I will keep you posted as things progress. Suffice it to say, though, that you will see more of Jeff’s work on these pages in the future!
    After I invited Jeff over I realized that I didn’t have all of the ingredients that I needed for the marmalade.  So, Connor, Ian and I made a mad dash to the store, and made it back just before before Jeff arrived with all his gear. Jeff set up the lights while I got Connor and Ian all ready and aproned in tall chairs at the counter, and scrounged up extra canning jars. Then we got to the big task of peeling and slicing the oranges.  Ian lost interest pretty early on, but Connor did great with this part.  I hadn’t realized previously that peeling oranges is a perfect job for a three-year-old….having eight of them to get through kept him busy for a remarkably long time!
    By noon the orange pulp and peels were finally prepped, and we’d had a morning of chaotic kitchen fun, but nothing had been cooked yet.  As much time as I spend in the kitchen with my boys, I still frequently forget that any project with them takes three times as long as it otherwise would!   In any case, Jeff had to pick up his son at daycare, and Connor and Ian were ready for naps, so we took a little break.  Jeff came back late in the day so we could finish up the cooking and canning part.   My husband Ben came home from work a little early, and thankfully took over dinner preparations so that I could finish processing the jars.   And by the time we sat down to eat, there were (finally!) twelve lovely orange jars cooling on the counter.

    Orange Marmalade
    (Yield: approximately 14 cups. You will need about 14 half-pint jars for canning this recipe.)
    Note: Before beginning, make calcium water per the directions in the Pomona’s pectin package.  Set aside for later use.
    Ingredients:
    8 oranges and 1 grapefruit (enough to total 12 cups of cooked fruit)
    6 tablespoons lemon juice
    5 cups of sugar
    9 teaspoons Pomona’s Universal Pectin powder
    6 teaspoons calcium water
    Directions:
    1. Thoroughly wash 1 grapefruit and 8 oranges. Then peel, seed, remove membrane, and finely chop the flesh of the fruit.
    2. Scrape off the white part, and then thinly slice the peel of 4 of the oranges. Discard the other peels.
    3. Bring fruit and sliced peels to a boil with 6 cups of water. Simmer covered for 20 minutes, stirring occasionally.
    4. Remove from heat. Measure 12 cups of the cooked fruit, and combine in a sauce pan with the lemon juice.
    5. Add 6 teaspoons of calcium water from jar into pan; stir well.
    6. In a separate bowl, combine 5 cups of sugar and 9 teaspoons of pectin powder. Mix thoroughly.
    7. Bring fruit to a boil. Add pectin-sugar mixture; stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
    8. Fill jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Return to a rolling boil, and then boil for 10 mins. Remove jars from water.
    9. Let jars cool undisturbed for 12-24 hours, then check to be sure that jars have sealed.  Enjoy!

    All photos in this post © Jeff Sher

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    Canning, In the Kitchen with Kids, Recipes & Methods

    Canning, Hot water bath canning, In the Kitchen with Kids, Jeff Scher, Marmalade, Recipes & Methods

  • Marmalade Canning Class!

    Mar 16th 2010

    By: Allison

    1 comment

    Saturday was a really fun day.  I taught a class on canning orange marmalade at Ten Apple Farm in Gray, Maine.  Ten Apple is a small, diversified farm, and the homestead of my friends Margaret Hathaway and Karl Shatz, and their two young daughters.  They have an apple orchard and extensive vegetable garden, and they also raise dairy goats and poultry.  Margaret makes delicious fresh chevre, as well as several other cheeses, with their abundant supply of fresh goat milk.

    As a way to share their homesteading knowledge with others, Margaret and Karl offer a variety of workshops at their farm– from bread baking, to cheesemaking, to poultry-processing.   Last fall, Margaret invited me to teach canning and preserving classes at their farm, and I of course jumped at the chance.  I really enjoy sharing my knowledge of canning and food-preservation, and it’s even better when I can do it in collaboration with good friends.

    We had a wonderful, small group of women turn out for the class on saturday.  We parked ourselves in Margaret and Karl’s comfortable, homey kitchen, then peeled, sliced, cooked, canned, and chatted our way through a morning of marmalade.  We covered all of the important canning information of course, but still had time for casual conversation throughout.  I especially enjoy this, as it gives all of us an opportunity to get to know eachother a little bit and to learn from eachother.  The morning concluded with a delicious potluck lunch of soups, salads, dessert…..and scones topped with our orange marmalade!  What a treat.

    I’ve taught a couple of canning classes at Ten Apple farm already, and Margaret and I have planned for several more coming up.  I’ll be teaching a strawberry jam canning class in early July, a tomato canning class in early September, and an applesauce canning class in early october.  I’ll keep you posted here on dates and times (and additional classes) as we get closer.  You can also check the Ten Apple Farm website for more information and to register.  So, if you live anywhere around the greater Portland, Maine area, I do hope you can join us!

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    Canning, Classes, News & Upcoming Events

    Canning, Classes, Hot water bath canning, Marmalade, News & Upcoming Events, Ten Apple Farm

  • Playdate White Bread

    Mar 11th 2010

    By: Allison

    1 comment

    As much as I appreciate the depth and complexity of a slow-rising, whole grain bread, there’s a time and and place for quick and simple—and the other day was definitely one of them. My 3 ½ year old son Connor and his friend Tommy have regular playdates—swapping between our house and his family’s place—where we always do a project of some sort. This week I decided to bake bread with the boys. I needed a recipe that was simple and quick, so that the boys could do much of it themselves (albeit with a bit of assistance), and that would be complete by the time Tommy had to head home. And, preferably, one that included lots of dough kneading and punching (did I mention, three-year old boys?) I dug through my recipe box (actually, three cardboard photo boxes stuffed to over-full with crumpled scraps of my illegibly scrawled recipes in various stages of development, old newspaper clippings taped to index cards inherited from husband’s grandmother, along with an abundant supply of stained and heavily marked-up web print-outs. I do envy those with an orderly notebook or online recipe file, but ah well….maybe some day when my boys are in college….) Anyway, I pulled out an old favorite—a quick oatmeal-molasses bread recipe passed along from a friend back back in 1995 when I first started experimenting with bread baking. I was going to have the boys make that one, but I realized that I was missing molasses. So instead, I adapted it into a quick, easy, and very tasty white bread that can be made from start to finish in as little as 2 ½ hours. Though, if you’re baking with young ones, you might want to plan for a little bit longer.
    Connor and Tommy sat up in tall chairs at the counter, and took turns measuring the ingredients (with a little help), dumping them into the mixing bowl, and stirring. There are only a few ingredients in the recipe—yeast, water, sugar, oil, salt, and flour—so we were able to get everything in the bowl and mixed before losing their attention. Another plus is that the ingredients are easy ones for little ones to handle on their own, or with minimal help—no eggs to crack or milk to scald in this recipe. After mixing, I turned the dough out on the counter, kneaded it for just a moment, and sliced it in two so they could each have their own dough to knead. I took a turn on each lump to make sure it got enough kneading, but I basically let them go at it on their own however they wanted to. (Though, I had to encourage Connor not to rip his dough into tiny little pieces….not exactly conducive to gluten formation J ) Then, they each greased their own bowl, and plopped their dough in it. I set both bowls to rise, each covered with a damp kitchen towel, in a warm spot on the kitchen counter.

    Kneading the dough

    Connor and Tommy "licking the bowl"(alternate text location)

    The requisite "bowl licking"

    The boys played outside while the dough was rising. It was such an unseasonably warm, sunny March day that the thought of coming back inside was not very appealing. Nor, I have to admit, was the prospect of tromping three children (Tommy and Connor, plus my 19-month-old Ian)—coats, hats, muddy boots and all—back inside just to deal with the bread. So, I hauled dough, boards for kneading, baking pans, and a bucket of soap and water for handwashing, out to them. We set up on our weathered wooden bench near the garden, and Tommy and Connor gleefully punched down their own enormous, puffy, pillows of dough with their fists, while the humid, slightly muddy-smelling spring air mixed with the sweet, warm smell of yeasty dough. We were going to make bread, but the boys were having so much fun with the dough that I thought we’d make rolls instead, to give them more to do with the dough. They each shaped their dough into whatever kind of rolls they wanted, and stuck them into their own baking pan however they pleased. (Yes, admitedly, I kept having to remind myself that these creations were in fact for them and not for me, and it was ok if they looked not exactly pretty and perfect). Tommy’s mom arrived on time to take Tommy home right about then, so we didn’t get the bread totally done during the playdate (though, I think we could have, if I had been a bit more organized). But, they got to do all the fun stuff at least. Connor and I set all the rolls out for their last brief rise, and then baked them. Then, after naps, we walked Tommy’s finished rolls over to his house to drop them off. As for Connor, he was thrilled about his creation. The rolls were soft and chewy, with a beautiful golden-brown crust, and yes, very creatively-shaped. We had them for dinner that evening, and they were indeed delicious.

    Punching down the dough

    shaping the rolls

    Rolls ready to bake!

    So, here’s the recipe. And by the way, this bread is great aside from just its playdate value. I’ve made the recipe a few times now, as both bread and as rolls. It makes two simple, straightforward white loaves. The bread dries out quickly if it’s heavily-toasted, but it’s excellent lightly-toasted or un-toasted for sandwiches. The rolls are soft and chewy, and especially delicious right out of the oven. Enjoy!

    Playdate White Bread (or Rolls)

    Makes 2 standard bread loaves, or 36 rolls

    Ingredients:

    6 cups unbleached all-purpose white flour
    2 packages (4 1/2 teaspoons) instant (Rapid Rise) yeast

    2 tablespoons sugar

    2 cups warm water

    ¼ cup canola or vegetable oil (plus a little extra for greasing bowls and pans)

    1 tablespoon salt

    Directions:

    1. In a large mixing bowl, combine 5 cups of the flour, the yeast, sugar, warm water, canola oil, and salt, and mix well. (Sometimes it’s tough to fully combine the flour with the mixing spoon, as the dough is so thick. You can finish combining it during the kneading process if necessary.)
    2. Lightly flour counter or cutting board with a small amount of the final cup of flour. Turn dough onto counter and knead for 8-10 minutes. Add additional flour from the final cup of flour as needed to prevent sticking. Add only as much flour as you need; you likely won’t need all of it.
    3. Lightly oil the original mixing bowl. Put kneaded dough back into bowl. Cover with a damp, clean kitchen towel and allow to rise in a warm spot (85-100), for about 40 minutes, until roughly doubled in size.
    4. Remove the cloth. Then, making a fist with your hand, firmly punch the dough down in the bowl.
    5. Turn dough out onto counter and knead for 3 or 4 minutes. Add a small amount of flour if needed to prevent sticking, from the remaining quantity of flour.
    6. Using a sharp knife, cut the dough into the necessary pieces. If making bread, cut the dough in half. Each half will become a loaf. If making rolls, cut the dough into 36 equal pieces.
    7. Grease the pans with extra canola or vegetable oil. If you plan to make both loaves of bread, you will need two standard bread loaf pans. For rolls, any baking pan into which you can comfortably fit the rolls will work fine.
    8. Shape the loaves or rolls. For loaves, roll each into a log, pinch the bottom seams closed, and press gently down into the pans. For rolls, pinch each piece of dough into a round ball, and place in pan. Rolls should touch eachother in the pan, and should be packed in somewhat snugly. Cover pan(s) with a clean, damp kitchen towel, and allow to rise in warm spot until doubled in size, at or just over the edge of the loaf pan. This will take roughly 40 minutes.
    9. Bake at 350 degrees (oven should be preheated already) for 30-40 minutes. Rolls will need more like 30 minutes, while bread will take a bit longer. Bread and rolls that are done should be golden-brown on top, and should sound slightly hollow when taped.
    10. Remove the loaves or rolls from the pan(s). Place on a cooling rack, and allow to cool thoroughly before storing.
    11. Store loaves or rolls in an airtight bag or container, preferably, where they should last easily for 4 or 5 days. Enjoy!
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    Baking, In the Kitchen with Kids, Recipes & Methods

    Baking, Bread, In the Kitchen with Kids, playdate, white bread

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  • WELCOME!

    I'm Allison Carroll Duffy. I'm a food preserver, vegetable gardener, cook and foodcrafter (as I call it), and mom of two young boys. I teach classes and write about canning and preserving--my book "Preserving with Pomona's Pectin" (Fairwinds Press, 2013) Is available now. My goal is to inspire people to do more canning and preserving, foodcrafting, and home cooking, and to bring more of the traditional arts of the kitchen back into our homes and everyday lives. I hope you'll join me....and, thanks for stopping by!
  • All content © Allison Carroll Duffy unless otherwise indicated. Above photo of Allison © Jeff Scher
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