Foods that grow

[grandma2]

now when i was much younger,(is who a call mi ole DWL) arite,wen mi was a pickney,mi madda use to have food growing in the kitchen,i swear is true mi talking.

mi did not understand the growing thing,so if mi friends wanted fruits on ice cream, mi give them,dem say where yu get it mi say mi mada grow it,same wid bread,she grow dem dough.

now i have all those recipes,and thinking to myself i should start growing some food DWL,has anyone ever done that.

mek mi know cause even de bread use to taste better,an de bran muffins,and fruits,weh neva buy much of anything DWL

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Jah & I one love
There are moments in life when you miss someone so much that you want to pick them from your dreams and hug them.

[MsPeaches]

Re: Foods that grow

Mawnin, grandma2! enjoying fi yuh hextra hour tidday?

I think that most of what she used to grow might have needed warmer temperatures and more light that you are bound to get in our Canadian Winter. That is, unles you have intense 'grow-lights' and a much warmer kitchen than my own here. We do continue to harvest leaves from the bay tree indoors here, but that's about it for this time of year, because most of the indoor plants will go dormant between now and the beginning of January in these low light levels.
But it's nice to dream, no? Have a nice day there.
((((((((((((grandma2))))))))))))

[grandma2]

Re: Foods that grow

no MsPeaches right here in Canada,in the same cold kitchen DWL,over 35 years ago. until she died.

I think most of it was like how the Armish did it or does it not sure,but oh so good on a cold winter day. ithink that why i remember cause its so cold today

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Jah & I one love
There are moments in life when you miss someone so much that you want to pick them from your dreams and hug them.

[MsPeaches]

Re: Foods that grow

There are two things I know how fi grow ina fimi kitchin: bread and yogurt.

For bread:

Make your dough and then to raise it, put it in your oven with a 25-watt lightbulb to rise.

For yogurt:

A 60-watt lightbulb, lol!

Apart from those, ...........

Weellll, mi arredy knew fi yuh mada mussa did be a Saint!

[KAB]

Re: Foods that grow

Are you thinking about Amish Friendship or Herman bread starter? It stays on your counter in a ziplock bag for a 10 day cycle
then you bake a very yummy cake like bread.

I've had the starter for about 2 months now
and if that's what you are looking for I can
give the recipe for the starter and bread(you can make many variations from bananna to
apple to butterscotch etc etc)

[grandma2]

Re: Foods that grow

hi KAB,well i do have the recipes ,dont know if its the same one,only because my mom was from JA.but we could compare notes, and yes it was the best breads ans sweet bread i can remember ever having.

No MsPeaches my mom was no Saint,only in her baby's eyes.dats me

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Jah & I one love
There are moments in life when you miss someone so much that you want to pick them from your dreams and hug them.

[KAB]

Re: Foods that grow

Well here goes
Starter: 1 pkg active dry yeast
1/4 C warm water (110 F/45C)
1 C all purpose flour
1 C white sugar
1 C warm milk (110F)
Dissolve yeast in water. Let stand 10 min. Combine sugar& flour in another bowl. Mix well or flour will lump up when milk is added
Slowly stir in milk & dissolved yeast. Cover and let stand at room temp. until bubbly. Put in zip-lock bag. Do NOT refridgerate. This is Day 1

Day 2 thru 5 Mush bag 2 times a day.
Day 6 Add 1 cup flour
1 cup sugar
1 cup milk
Mush together thouroughly

Day 7 thru 9 Mush and let air out of bag 2
times a day.

Day 10 Pour and squeeze contents of bag in large bowl.

Add 1 cup flour
1 cup sugar Mix thoroughly
1 cup milk
Pour about 1 cup starter into three zip lock
bags and give to friends and relatives or make a BUNCH of bread! Remember to save one for your self if you want this to be ongoing.

Add to remaining batter in bowl...
2/3 C oil (can use 1/2 applesauce 1/2 oil)
3 eggs
2 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1 large or 2 small pkg instant pudding (Your choice of flavors--let your imagination go)
3/4 C milk
1 C nuts
Add whatever you wish for different kinds of bread..Bananna, coconut, apple, choc or butterscotch chips - Again the imagination.
Spray 2 9x5 loaf pans or 24 muffins with cooking spray and sprinkle sides and bottom w/sugar or sugar cinnamon mixture. Pour in batter and sprinkle top w/sugar
Bake at 325 for about an hour or 25-30 min for muffins.
Wow! Sorry this is so long and complicated sounding. It's really not once you get started. Mushing is actually very theraputic!
Karen
Oh yeah, It's very forgiving..if you forget to MUSH a day or two or can't bake on day 10 it's ok. Nothing bad will happen


[This message has been edited by KAB (edited 10-28-2001).]

[Roses]

Re: Foods that grow

Morning, Grandma 2!
I haven't posted on this board before, and not much in the last six weeks at all (living in NYC) but I enjoy your wisdom and recipes.

As for sourdough -- what KAB is describing -- I used to make several kinds, and kept it in earthenware crocks in my fridge for several years. You can use dry yeast to get it going (as KAB does) but in YOUR kitchen, I'm sure there are plenty of wild yeasts floating around from all your cooking! You can "capture" them by leaving a crock on the back of your stove (or other warm place) for two or three days...

Your "starter" can be flour and whole milk, or flour and potato-water (liquid left from boiling white potatoes) in equal measure. You could add a spoon of sugar to "feed" the wild yeasts. Stir the mixture smooth, then let it sit, uncovered (maybe with cheesecloth stretched over it) on the back of the stove until it begins to "bubble" -- ferments. It will have a clean smell and a spongey texture.

Alternatively, I used to begin a starter by leaving the crock out in my garden, in a shady area, for a couple of days. I grew a lot of flowers, herbs, vegetables and small fruits there, so there were good things in the air. This was in summer, of course, since the garden was in New York.

The starter will last forever, if you keep it well. I lost mine due to moving and family upheavals. You replenish the starter as you use it, just stir in more flour and liquid. Keep it in the fridge, but use an earthenware jar and lid -- it has to "breathe" and a tightly sealed container will kill it. Also, if you don't use it regularly, it will eventually die, so it's good to discard some of it and replenish it, if you're not cooking with it for a while.

Makes wonderful, light pancakes, and densely textured loaf breads.

They used to call the gold-seekers in Alaska, "Sourdoughs" because they travelled with their pail of sourdough wherever they went. Alaskan sourdough pancakes are famous.

[grandma2]

Re: Foods that grow

oh Roses i love you so much ((((Roses)))) yes thats what she use to do,thank you cause i could not remember exactly how she did it,God bless you,i will start it soon i have her terra cotta pot so i will start it thanks again.

also thanks for your kind words

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Jah & I one love
There are moments in life when you miss someone so much that you want to pick them from your dreams and hug them.

[Roses]

Re: Foods that grow

Gosh, Grandma, I'm blushing!

Yes, sourdough is a wonderful thing. It's natural, homemade yeast...I guess it's the same sort of sponge that makes njira, the Ethiopian flat bread (love that texture!) -- though in tropical countries, you can't keep your sourdough without refrigeration -- it spoils. Even in southern France, they make their yeast-sponge fresh every week or ten days. But the Alaskan "sourdoughs" were able to keep their pails indefinitely. I've read of sourdough sponges being kept alive for a century! WARNING: IF IT EVER BEGINS TO SMELL SPOILED, OR DEVELOP AN ORANGE COLOR, DUMP IT! Sourdough should smell yeasty, a bit sour, but still a clean, fresh odor, and the color should be creamy, and the texture bubbly.

I love you too, Sweetie!