All the stuff I still don’t know

sourdough culture in a crock
This is my sourdough biga. Recipe from Sullivan Street Bakery Cookbook by Jim Lahey

The more I learn, the less I know. Sometimes it feels like that. Really, I should say that the more I learn, the more I realize how little I know. About a decade ago I thought that I was doing something great making bread with a bread machine, and that pickles could only be made with vinegar, and that I could pick pears from the tree when they are ripe. Looking back on the ten years of living and working on this same little piece of the world on Paris Mountain, with my indispensable mate, I do feel a sense of accomplishment. But what I feel more, is that I am still a virgin.

I started off baking bread by assembling the ingredients, mostly flour and water and yeast, dumping them in a bread machine, and pushing a button. It was easy and the fresh bread tasted so much better to me than the packaged bread in the supermarket. But after awhile I wasn’t satisfied with that. I wanted to do better, a little foreplay, you could say. So I started using the bread machine only to knead my dough for me and let it rise the first time. I committed to a second phase of massaging the dough in various ways, and then leaving it in suspense for an hour or so, for a second rise.

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Freezing Vegetables for Virgins

Greens can be thoroughly washed, drained, sliced and then frozen raw.

Greens can be thoroughly washed, drained, sliced and then frozen raw.

When you first start gardening, it is enough to just enjoy what you grow. But even as a beginner you run the risk of growing more than you can use of notorious growers like zucchini. If you don’t keep a garden, but miss the farmer’s market in the winter time, you could think about buying in bulk in the summertime and cooking up some double portions for now and later. Freezing is the quickest, easiest way to save your abundance for later. If you’ve never frozen more than the occasional leftovers, and your freezer is just for ice cream, you’re missing a chance to put a little convenience into your healthy diet.

Not all  vegetables are created equal. There are some that really don’t take well to freezing unless cooked first, like cabbage. Others, like cucumbers, you can’t freeze at all. There are some authoritative sites on the web that you can refer to for specific vegetables,  and squashes. One of my favorite sites is Pickyourown.org. Clemson University is also a great resource for detailed information. But you don’t have to be an expert to get started. You really don’t have to know much at all. You can freeze most vegetables quickly and conveniently. Continue reading