Another weekend which means two more breads in the Bread Baker’s Apprentice challenge are done. I wish all we did was bread but it felt like from sun up to well past sun down we were constantly tethered to the kitchen or garden. Heck here is the just what I remember we did:
- Canned 19 more jars of cucumbers, jalapenos, sweet peppers, and hungarian hot peppers (total canning jars used to date is 31).
- Turned compost
- Removed another colander full of tomatoes and of course had to remove the skins and boil them down with the other tomatoes for tomato sauce. We started with about 8 quarts of tomatoes and ended with about 10 cups of tomato sauce.
- Removed about eight feet of beans that we deshelled and prepared for drying.
- Removed the rutabagas, blanched, and froze them
This is also in addition to fun stuff like grilling jerk chicken, making three pound of meatballs, catching a movie, and going out to dinner with friends.
On a side note I am starting to get sad because the beans and rutabagas were the last bit of life left in one of the raised beds. However, the plus we have already started plotting and planning for next year’s garden and yes it is growing again. Pretty soon my backyard is just going to be a garden.
The breads we did this weekend were the Italian and the French. Since both of these were two day breads it was easy to start the starters on Friday and then finish making them on Saturday and Sunday. We also went with measure over weighs for both of these breads (actually Heather started the starters she used measure which is part of her evil plan to convert me from the scale to the measuring cups). It does seem the breads that are made with measure come together easier and quicker than the ones that we slave over a scale.
Besides the bread sticks we also made a loaf which was awesome served with melted butter and some roasted garlic. Oh wait add roasted garlic to the list of stuff we did over the weekend.
French bread to follow later this week and as a hint it will feature the meatballs and some of the tomato sauce…..
As always in closing if you are interested in the Bread Baker’s Apprentice Challenge our fearless host is Nicole at Pinch My Salt and you can read more about it clicking here.