Shiitake Log

Just started my Shiitake log tonight I purchased two logs from McCann's Forest Farm, if you are interested she is at mccansforestfarm@gmail.com. Step one when the log/logs are taken home they need to be fruited to do this the log is to be soaked for 24 hours, in non-chlorinated water. Step two take them out of the water and set log/logs upright and within 24 to 48 hours the log/logs should start to pin. This is small white buds that start to form on the bark. The mushrooms will start to form in three to five days. Step three Mushrooms are ready to harvest when the edges are still turned under, this may take three to seven days. Step four harvest, use sharp knife and slice through the stem even with the log. Step five after harvest, allow log to rest for two month, before you fruit again. During the two month rest you do need to soak them in water for 8 to 12 hours once a week and keep them in a spot (inside or outside) that is fully shaded, but not total darkness and protected from the wind and not in contact with the ground. How much easier can it get! You can fruit them at least six times.

 This is what the logs looked like when hubby and I brought them home today

I have them soaking in my well water tonight with a concrete block on top holding them under water, this will be for 24 hours so tomorrow night I can take it out of the water and start step two. My plans are to dehydrate the mushroom so they will last longer and also dehydrate the stems. The stems are to tough to eat so when they are dehydrated I plan on grinding them in my coffee grinder and storing the powder in a jar. This can then be added to soups, salads etc, anything that you want the mushroom flavor in. Also most important is the added benefit of the antioxidants and cholesterol lowering amino acid, the boost to the immune system etc. I will post more on this when they are ready to harvest it should be in a little over a week.

Homemade Mayonnaise

This I have made many times over the last 8 years in my goal to get away from additives and preservatives. The only thing with this is since it does not have the preservatives in it I have only kept it in the fridge for no more than 2 to 2 1/2 weeks, this recipe can be doubled easy,  I have never halved the recipe, if you do I guess you could use a very small egg.
1 egg
1/2 tsp dry mustard
2 tsp distilled white vinegar
1/4 cup vegetable oil
1/2 tsp salt

3/4 cup olive oil

Add all ingredients in a blender except the 3/4 cup Olive oil, blend 2 to 3 minutes, then very slowly in a thin stream add the 3/4 cup olive oil this will take a few minutes so don't get in a hurry. After all the olive oil has been added continue blending for a few more minutes until the mixture gets thick. Transfer to the fridge. (I put the mixture in a clean glass jar).
Remember this does have raw eggs in it, I am not to concerned with the eggs I use, they are from our free range hens here on the farm. I don't know what you should do if your eggs are from the store, sorry, but I am sure you can check into this on the Internet. Again this has no preservatives in it so I would not keep in the fridge longer than 2 to 2 1/2 weeks.
I have also on occasion added 1/2 cup of my homemade zucchini relish before putting into the fridge. I have also omitted the dry mustard and replaced it with 1/4 cup of lemon juice ( juice of about one lemon).

Sweetened Condensed Milk

This is a recipe I found somewhere in an old cookbook when I still lived at home (before I got married).
The main reason I have kept this recipe is A-the ingredients are something I always have on hand and B-this makes it convenient. I  never run out when a recipe calls for it!
1 Cup powdered milk
1/3 cup boiling water
2/3 cup white sugar
2 1/2 tablespoons butter (unsalted and real butter)
Add the above ingredients into a blender and blend until the sugar dissolves. This recipe makes what would be one can of sweetened condensed milk. If you try this let me know if you like it! :)

Baking Day

I baked 4 loaves of bread today, unbleached
white this time, put two for the freezer!

A Peach Crumb Pie, (I picked and froze the peaches from last summer) and I made the crust

Blackberry crumb pie (frozen Blackberries picked on the farm last summer) and again I made the crust. Was wanting to freeze one pie, but with hubby home and sisters stopping by they were gone in no time! haha

Make your own Cultured Buttermilk (how to)

This is how Dads Mom made their buttermilk when he lived at home, this would have been in the 1920's (although they always used fresh raw milk, at the moment I do not have a cow to milk). I never ask Dad why, but he always called this sweet milk (but when mom purchased it from the store he called it buttermilk)?

Start with buttermilk you purchase at the store (make sure it is fresh) and a clean jar.

Add 2/3 cup of buttermilk to the jar and finish filling with fresh whole milk.

Screw the lid on tight and shake, label and store in a dark warm place for 24 hours










After 24 hours if you turn the jar sideways it should coat the glass (like in the picture below) then it is ready and needs to be refrigerated immediately. When you get down to about 2/3 cup of your homemade buttermilk add this to another very clean jar and fill again with whole milk. If you keep doing this you never have to purchase buttermilk again! :)

You can also start this process from scratch (this is the way my grandma George did) but you would have to have raw milk to start the process and takes a good deal longer to get started and that would be a whole other blog! haha

Vanilla Syrup

 Combine 1 cup of water with 1 cup of sugar simmer on the stove top just until the sugar is dissolved (or if you want a little thicker syrup let the mixture boil for 3 minutes), remove from the burner and add a vanilla bean and 1 teaspoon of pure vanilla extract. This is where my mother and I differ a little, growing up she always kept this in a container in the fridge (like I do) or made fresh that morning, but she did not add the vanilla bean. I just like the look of it setting in the fridge with the bean in the jars. This will stay good in the refrigerator up to 2 weeks (at least that is the longest it has lasted in mine.). I had this so many times growing up. I did not even realize you could buy pancake syrup at the store until I was probably 12 years old! And even now I still prefer it to the store's.

This is a symbol of one of my fondest memories growing up... sitting at the breakfast table with mom and dad, with her pancakes, homemade syrup, fresh sausage, and usually with biscuits and gravy on the side
(mmmm, her gravy was also exquisite). We lived on a farm so most of the food was always fresh.
Usually, breakfast would end with dad putting a tablespoon of sugar on his plate and a teaspoon of coffee. He would stir them together then get one of mom's homemade angel biscuits and add this mixture to his biscuit (like you would add jelly) with one last cup of coffee. I know this may not sound very health conscious, but who knows. Dad lived to be 89 with very few health problems (But he also spent his life with 90 percent of the food he consumed straight from the farm coupled with hard work). He didn't want to retire but finally did at the age of 76. Yet he still had all the work on the farm to keep him busy, he threw up his own hay until he was about 81 (hope my sisters and I are lucky enough to be so energetic at that age)
When making this syrup now, I also pour some in a 1/2 pint jar so I can mix it in my coffee. Just 1 teaspoon vanilla mixture with little milk added. (at 4am coffee +  vanilla = happy me)!