Devonviolet Acres

[Bruce]

Either that or she has to put in a patent number and the date the patent expires.

 

[Devonviolet]

You know you can't mention your 'special marinade without sharing it. I was told at some point that is a BYH rule.

Okay, Mike. Here you go . . .

Lamb Marinade

1/2 cup melted Coconut Oil
1/2 cup Grape Seed Oil
1/4 cup Lemon Juice
2 tsp Emeril's Essence
1 Tbsp dry Mustard Powder
1 tsp Savory Powder
1 tsp dry Garlic Granules
1/2 tsp Sea Salt
1-1/2 tsp Ground dry Anise **
1-1/2 tsp Ground dry Rosemary **

Place Lamb pieces/roast in 1 gallon zip lock bag. Pour marinade over meat, close zipper & massage marinade over all pieces. Place in refrigerator at least over night (8 hours). Twenty four hours is better. Grill on BBQ until browned on outside, but pink inside (6-8 minutes?)

** I made this just prior to putting the marinade, by adding 1 Tbsp of Anise seeds and Rosemary Needles into a small electric coffee grinder. Once it was mixed, I used 1 Tbsp of the combined herbs.

 

[Mike CHS]

Thank you - I have all the ingredients and will have to give that one a go.

 

[Baymule]

Copied and saved!

 

[Devonviolet]

I spent some time in the kitchen tonight, and made Fermented Kosher Pickles and Fermented Pickled Jicama.

The pink color comes from juice leftover from homemade sauerkraut, that was made with red cabbage, which acts as culture starter for the fermentation.

 

[Mini Horses]

Yummm...I like homemade kraut. The pickles look delish.

I see you use an air control (whatever it's called) and not the old fashioned way of "a weight on a plate" to keep air out/off. And assume that you didn't use a barrel or 5 gal crock....

How long do u now wait for eating the pickles? Those appear to be small to mediumish cukes...I'm guessing 3-4" average? Just wondering if they will be ready for the next "come all" cookout

How much kraut did you make? How do you handle/store it once done? Did you grow the cabbage?

AND --- how is Edith doing with her clutch?

 

[Devonviolet]

I see you use an air control (whatever it's called) and not the old fashioned way of "a weight on a plate" to keep air out/off. And assume that you didn't use a barrel or 5 gal crock ...

It's called an airlock. It works great for fermenting vegetables. Nope. No barrels or crocks. I only use 1 gallon Jars.

How long do u now wait for eating the pickles? Those appear to be small to mediumish cukes...I'm guessing 3-4" average? Just wondering if they will be ready for the next "come all" cookout

I will wait at least a week, and then do a taste test of one of the smaller pieces, that I used to fill spaces. We keep our AC set at 80°F (to conserve electricity). So, it may ferment a little faster. We don't have a Texas Contingent meeting scheduled. But, I'm sure they will be ready by the time we do meet. I will make sure I save some. I'll also be sure to have Chèvre and Mozzarella to share! I'm guessing @Baymule & her DH won't complain one bit!

The cukes are 4-5" pickling cukes, that I bought at Wal-Mart. I got two 2lb bags & used all but 4 of the cukes.

How much sauerkraut did you make? How do you handle/store it once done? Did you grow the cabbage?

I haven't made kraut or cultured veggies in a while. The last time we made sauerkraut & cultured veggies I made 2–1/2 gallons. I still have about 1/2 gallon left. But am planning to make more real soon.

When the kraut/veggies/pickles/Jicama are finished fermenting, I put them in the fridge. That slows the fermentation, but doesn't kill the good culture/probiotics.

If you are interested in learning more about fermenting/culturing food for the beneficial probiotics they provide, a good website to check out is:

www.culturedfoodlife.com

No, we didn't grow the cabbage. Try as we might, circumstances have prevented us from starting a garden. However, we have agonized about what to do, and now have plans to do three raised beds, which we will build this Fall, after the weather cools down a bit. So, next Spring we can finally get a garden going!!! I might even start some cold weather veggies & put a hoop/tunnel cold frame over them this Winter.

AND --- how is Edith doing with her clutch?

I'm not sure what is happening with Edith & her duck eggs. She broke several, and several have just disappeared. She is down to 2 eggs.

After a lot of consideration, we have decided to transition to Khaki Campbell ducks for eggs & gradually phase out chickens. So, I ordered 10 KC females & 1 drake ducklings. They will be shipping on 7/31, so should be here by the 1st or 2nd of Aug. We will try putting them with Edith & see how she does with 11 ducklings.

 

[CntryBoy777]

......you'll love those KCs...they are so comical and they are beyond good egg producers....and I might add are very quick to chase down bugs....

 

[Baymule]

And the good part about phasing out the chickens is the chicken dinners! LOL

I made crème brule from the Muscovy eggs.......OMG it was soooo good!

 

[Mini Horses]

Thanks for all the great info. I asked about the kraut as I received a letter from an aunt last week and she mentioned the kraut they used to make. While her DH has passed -- my uncle by blood -- we correspond. She's still in WV and often these sources of the "old ways" have escaped many. Not that they are better, just useful. I enjoy & appreciate preserving ways that are the base of what we do today.

You guys seem to be "into" those duck eggs. I'm not even impressed with eggs, love the chickens. Taste buds differ.

Today, at a demo I was working, a customer lady --about my age -- & I got into a discussion about our childhood days and remembering the farm life of years ago -- the gardens, wells, wood splitting, hard work and that jazz!! We were both born in WV, so things were fun to discuss. Both of us feel it is a shame the youngsters of today can't experience the hard work and discipline that was learned then, plus where food comes from & how!