April 2019 Garden

In our high desert climate, April gardening is done indoors as much as outdoors. I typically start the vegetables that are not tolerant of the cold nights and occassional freezes indoors as seeds or seedlings in pots that I can transfer to the garden beds when we are past the danger of frost.

The garden beds planted with cool weather crops have sprouted, and the peas, kale, spinach, radishes and lettuce are up. I planted carrots, parsnips, beets, onions and potatoes in mid-April, but those have not yet emerged.

The perinnial herb beds are starting to come back, and we’ve had two cuttings of asparagus from the asparagus bed. The goats and donkeys are enjoying fresh chives from the garden and a little sage. The parsely is just starting to take off and the peas are showing promise.

As we end April, the potted plants indoors have sprouted and you can see growth daily.

Outdoors we see a little change, but more is going on underground than above ground.

Seed Tape – DIY

You can buy Seed Tape versions of seed from many on-line catalog seed retailers and I now see it offered in local home improvement stores in the seed section each spring. The advantage of Seed Tape is that small seed types such as carrot, spinach and radish are properly spaced to reduce or avoid the amount of thinning you have to do when planting these tiny seeds straight from a packet. The downside of this approach is the expense. So I learned to make my own seed tape.

I’ve found this is great late winter, bad weather day activity. I can start “planting” my garden by planting the seeds in my seed tape substrate: Toilet Paper. Yep, that’s right, I plant my seeds in biodegradable toilet paper. I don’t want the expensive, extra layer, fluffy, quilted stuff for this job. I want that really thin, scratchy kind you’d find in a port-a-potty. It breaks down faster and saves money.

Later, when it is time to plant, all I have to do is bury the seed tape per the package directions with a 1/4 to 1/2 inch of fresh garden soil, water and wait for the perfectly spaced seedlings to emerge.

Seed Tape Supplies

  • Any kind of small seeds
  • Ziplock baggies or containers marked with type of seed tape to go in it.
  • 1 Tablespoon Corn Starch
  • 1 Cup Cold Water
  • Toilet paper – measured out in 2 foot lengths, very compostable type
  • Any Squeeze type bottle (you can wash out and use an empty mustard or ketchup bottle or find one in the travel container isle)
  • Funnel for pouring mixture into squeeze bottle.
  • Food coloring (optional)
  • Toothpicks
  • Small plate

Instructions

  1. Dissolve cornstarch in cold water and cook over medium heat until it boils and thickens.  Mixture should look opaque and cling slightly to a fork before dripping off. This will be your “glue” for getting the seeds to stick to the toilet paper.
  2. Let it cool and add a couple drops of food coloring if using. Adding the food coloring is actually optional, but it will make your “glue dots” easier to see. Pick a color that makes you happy.
  3. Using the funnel, transfer your cornstarch glue to a squeeze bottle for easier application.
  4. Using a 2 foot length of toilet paper, squeeze dots of cornstarch glue on the lower half of the strip.  Space the glue dots as directed on seed packet for planting spacing.  This is where reduction of thinning after planning is achieved.
  5. Place a seed on top of each dot.  Fold the toilet paper over and press seeds in.  Let dry completely.
  6. Store in a plastic bag or container until you are ready to plant along with the seed packet for planting directions and easy identification.

Notes: I typically use a plate and toothpick to handle the tiny seeds.. I put some of the seeds on the plate, and then dip the toothpick in a bit of glue to pick up a seed and then transfer it to a glue dot. Has always worked for me, but if you have better ideas or suggestions, please let me know.

March 2019 Garden

The best dishes are made with the best ingredients. The freshest dairy, eggs, meat and produce create the most flavorful meals. Maintaining a fruit and vegetable garden is one of the best ways to obtain fresh ingredients. It’s a bit of a challenge to grow a garden where I live in the high desert. The growing season is shorter on “the hill” where we live vs. the valley of “in town.” The entire region is challenged with a shorter season than in warmer zones.

My garden is “at rest” in the winter, but the gardening never really stops. Over the winter, I add coffee grounds, homemade compost, trampled hay and shavings to the raised beds. I let this percolate under the snows of January and February. Organic matter is slowly breaking down on days when the sun allows a thaw. As soon as the snow melts off the beds and the ground thaws from its winter freeze the planting preparation can begin.

March is when the most active gardening really kicks off. First I start by removing all the dead leaves, pine needles and any other debris that has blown in with the March winds. If it is organic, I leave some of this material in the beds and turn it in. All the area round the beds is raked and kept tidy. This year, I had to wait until mid-March before the soil was soft enough to turn.

There is often still a layer of frost on the beds each morning, so I wait until evening and turn a bed or two each evening before the sun goes down. Once all the animals are fed and the barn yard is cleaned, I get out my pitch fork and take on the chore of turning in all the materials I have been feeding my beds over the winter. If I am diligent, at the end of a week, I will have all the beds turned and ready to add replacement soil. In the fall, I often lose soil to the harvesting and bed clearing as I put the garden to rest.

Sunrise: Frost covered beds turned and waiting for soil replacement.

Next I haul in nice new bags of fresh organic compost and mulch and turn that into the beds. I smooth and level the soil in the beds, but leave it loose and ready to accept seed or seedlings as the case may be. Then onto repairing the irrigation system. Winter takes its toll on the above ground sprayer system I use. Generally a few connections or sprayers will spring a leak or get damaged from the frost. It typically takes me an hour or two with my repair kit to test the system, replace any damaged parts and get things functioning well again.

Sunset: Light streams through the sprinklers as the snow capped mountains overlook.
All systems GO!

Then the fun can begin. I start gathering more materials for the now empty compost bin so it can begin to work as the days warm. Garden waste, manure and any trimmings from cooking that can’t be fed to the goats, donkeys or chickens go into the composter.

Next I get out my garden planner. I have a nifty sheet that I drew up and copied that is roughly the same layout of my beds. I keep a record each year of the date I planted items, how successful that was, and where the vegetable types were located in the beds. Each March, I plan a layout for my annual garden, always trying to improve on what I’ve done before. The notes from prior years really help, and are fun to keep and review. I have records back to 2009 now.

On March 31st I planted peas, Swiss chard, radishes, kale, spinach, and mesclun salad greens. After planting, I covered the beds with bird netting to keep our feathered friends from enjoying the tender young seedlings before they get a chance to mature.

The garden is fenced, but that doesn’t keep the birds, mice and lizards out. Our feral cats seem to keep the mice at bay, and the lizards don’t show up til it’s a bit warmer, but the birds are looking for those tender young shoots. A bit of bird netting allows things to mature nicely. I use irrigation tubing to form hoops over the beds and drape the bird netting over the hoops to keep it off the soil and emerging seedlings. Then I secure using landscape pins. This allows me to access the beds for weeding and irrigation adjustments.

As March draws to a close, and the early crops are planted, it truly feels as if the garden season is launched. I get excited about the April plantings and seeing those first seedlings emerge approximately 10 days to 2 weeks after the initial planting. Spring feels as if it has fully arrived, and even though the beds appear to be dormant, there is more going on than meets the eye.

Latic Goat Cheese with Minced Truffles and Oil

I began keeping goats in 2010 and making my own dairy products from their milk in 2011. Over the years I’ve made soft and hard cheeses but never had a teacher or classes. There aren’t many classes available in Reno. Today you can find classes on making the basic mozzarella, ricotta and farmers cheeses at local cooking schools. However, those weren’t around back when I started. I had to rely on the internet and books. But for my supplies and step-by-step instructions for a variety of creamery and cheese recipes, I’ve turned to the New England Cheesemaking Supply Company for many years. In the fall of 2018, they published this great blog on a number of cheeses that could be successfully made in time for Christmas. I was a bit behind and saw a beautiful lactic cheese with black truffle oil and knew I had to try it. This company is so generous in sharing the recipes of their cheesemakers, creating a community of home cheesemakers and allowing us to share our stories and recipes. Please check out the blog and articles from Jeri Case and other contributors at A Better Whey

Lactic Goat Cheese with Minced Truffles and Oil

This recipe is based on an original from Jim Wallace of the New England Cheese Making Company found here: https://cheesemaking.com/products/lactic-cheese-with-truffle-oil-recipe

Ingredients

Ingredients:
1 gallon raw goat milk
7 oz. heavy cream
1/8 tsp. MM100 culture
4 drops single strength liquid rennet
¼ tsp calcium chloride dissolved in ¼ cup water
1 tsp salt
2 tsp black truffle in oil (small minced). Use both the truffle and the oil. Additional black truffle oil to taste

Equipment

  • Instant Read Thermometer
  • Stainless Steel pot 6 quarts or larger
  • Slotted Stainless Steel skimmer
  • Slotted Stainless Steel Spoon
  • Cheese Cloth or Butter Muslin
  • Large collander
  • Small stainless bowl
  • Sheet pan and cooling rack
  • Small Cheese molds with drain holes.

Instructions


Bring milk to 78F (verify with Instant Read thermometer), so when adding the cold cream and cool water it will level out to the correct 68-72F.  When milk is at 68-72F, add 1/8 tsp of MM100 culture by sprinkling on the surface of the milk and letting it “bloom” for 5 minutes. After 5 minutes, stir into the milk using a slotted stainless skimmer with up and down motions, not breaking the surface of the milk to pull the culture through the milk for even distribution and ripening. Add Calcium Chloride diluted in water next, doin same up and down motions to distribute through milk. Next add 4 drops of rennet with same up and down motions. Allow cheese ferment for 18 hours and it is pulling away from the pan with ¼ inch of whey resting on top.

When fermented by culture and whey has separated due to the rennet, cut the curd into 1-2 inch cubes. Allow curd to rest for 5 minutes. Line a large collander with cheese cloth or butter muslin (I prefer the butter muslin) and transfer curd to cheese cloth, retaining the whey for another use. Allow the curd to drain for three hours. I like to tie the cheese cloth up and hang it over a sink so it drains under its own weight. Use a pan to catch the whey and reserve for another use. After curds drain, you will be left with a soft spreadable cheese. Move cheese to a stainless bowl. Mix in salt and minced black truffles in oil – adding 1/2 tsp at a time until you achieve the desired taste. Add additional truffle oil if desired. I like a lot of this flavor, but it can be overdone. Let your own taste preference drive the quantity of minced truffles and oil. Salt can be adjusted as well, but start with 1 tsp as it helps preserve the cheese and release more moisture. Cheese is done and can be eaten now, or can be molded for a firmer but still spreadable cheese. This is my prefernce. Follow the next steps for this result: Transfer cheese with slotted spoon into 4 round molds placed on a cooling rack over a sheet pan to catch the whey drips.

Cover top of cheese loosely with plastic film, and allow it sit at room temperature overnight. Drain any collected whey from the sheet pan, and transfer cheese in molds to the refrigerator with a light plastic film cover so some of the drying effect can occur. This protects the ripening cheese from other flavors in the refrigerator environment. Leave undisturbed, except draining off any collected whey for 6 days to allow flavors to blend.

On the sixth day, unmold the cheeses, they should be nice and firm, but still soft and spreadable. Wrap in plastic wrap or cheese paper and put in containers to store in the fridge.

The finished product

Notes:

You can drizzle more truffle oil over the cheese just before serving. We love it best just spread on crostini and drizzled with a little more oil. This cheese works well in Truffled Macaroni and Cheese for a gourmet treat. This is a simple and quick cheese and lovely for gift giving in a special container or accompanied by a bottle of truffle oil.

You can learn more about my cheesemaking journey on another A Better Whey Blog here http://blog.cheesemaking.com/amy-monette-in-reno-nevada/?trk_msg=E9O9N3GB1RVK792TI9LPO4DN74&trk_contact=5LV7BSI6ASMTOAAT8SUCFLDRDC&trk_module=new&trk_sid=7P6RG5G46ETMKUQGLNQQBSBMPS&utm_source=Listrak&utm_medium=Email&utm_term=Click+Here+for+More+About+Amy&utm_campaign=Mooletter+2019+01&utm_content=Mooletter+2019+01

Welcome!

Thanks for joining me!

I have always shown my love through the preparation and sharing of food.   There are a number of reasons and choices for this expression of love, and each time I embark on cooking there is a story to tell.

This site will share recipes I’ve created or explored; my trials and triumphs.   This will also curb my tendency to post everything I cook on social media, abusing the patience of friends and family 🙂

The need may arise to use up fresh ingredients, and no specific recipe comes to mind.  Sometimes, I come across an ingredient to try, or a technique not yet explored.   Or…in the middle of cooking I realize I’ve forgotten a key ingredient, and don’t have it on hand.  These are the invitations to create, invent, improvise.

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