3/5/2020 – Smoked cleaned pieces from a 10 lb. bag of leg quarters in the MES with Amazen pellets. This is the second smoke at the farm as the new shop provides a good setup and power. They did not … Continue reading
Tom
Update-Mary would not taste it or No. 1 and I did not like the taste of either. In addition, the Gochugaru seemed to upset my stomach. This recipe is very close to our first kimchi ferment. The amounts of the … Continue reading
2/26/2020 – After reading many recipes we decided to try it like this. It made two one-quart jars. INGREDIENTS: 1.25 Lbs. (20 oz.) radishes from the garden11 oz. carrots4 large green onions from the garden1 tbsp minced ginger in each … Continue reading
2/12/2020 – This was our first kimchi made with gochugaru by fermentation. It was inspired by the recipe here. Two weeks later we tasted it at room temperature. The radish has a nice firmness and good crunch. The heat is … Continue reading
1/11/2020 – This is our second ferment with our bok choy and mustard greens from the garden with store-bought cauliflower. The first ferment was great so we did not change much. This time we added the Daikon Radishes from the … Continue reading
1/10/2020 – This was the third prep of this dish and it turned out the best yet. The mustard had a little crunchiness, that was a nice textural difference, from cooking in the bacon grease. Mary commented, “that was a … Continue reading
1/7/2020 – This was one of Mary’s first stir-fry meals in a long time. She was a bit tense and, in addition to advice from Maggie, had spent time watching videos on that cooking style. The recipe below was inspired … Continue reading
1/5/2020 – Mary made this based on the copy cat recipe for PF Chang’s Chicken Lettuce Wraps here. The wraps were very good. The big difference is using our mustard green leaves instead of lettuce. We had a hard frost … Continue reading
12/31/2019 – Made this minutes after pulling the radishes in the garden. Tasted several pieces and found them very spicy. This jar was made without them being peeled. 1/14/2020 – Opened the jar and found it had a funky smell. … Continue reading
Ingredients 4 ounces cream cheese, at room temperature 2 scallions, finely chopped 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon Creole mustard 1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper 8 ounces smoked fully cooked ham, finely chopped … Continue reading