The week that’s been – About mushrooms

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We’ve got 2 other windowsill kits, as well as the Shiitakes – Grey & Yellow Oyster Mushrooms. Despite having yellow gills, these are actually the grey ones. They are growing nicely. The yellow ones I was just about to give up on, but this morning I can see small mushrooms on the growing medium.

mushroomIt’s been a busy week with course assignment deadlines and winter colds. Just found enough time to photograph these weird and wonderful objects, before we pick them and eat then for dinner!

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What’s New?

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As you may have noticed, the blog has taken on a new look. 

This is a blog for self sufficiency in the modern world, we all have other jobs, busy lives, and I’ve noticed at NotJustPots often the week is filled with lots of little, little & maybe insignificant things, telling small stories. It’s not a time to wax lyrical about living a self sufficient life in the ideal sense of the word, and portraying a dream of living off the land… That can’t always be possible for whatever reasons. We’re still learning about this and still working out what’s possible with what we’ve got.  Hopefully you can work out what you can do about where your food comes from with what you’ve got.

Sounds like an about us page? Well as we said there – if you follow a couple of tech hippies on their journey you would see that we throw convention to the wind sometimes… Guess we just did.

Anyway welcome to ‘the week that’s been’ storyboard at NotJustpots (NJP)

seeds arriving

shitake

Now this is a first for us, growing mushrooms. You can order these self contained kits with full growing instructions online.

The shiitake mushroom spores are seeded on a sawdust log in a plastic tray, so there’s no mess. When we received ours last week, the log had small white and brown bumps on it, so all we needed to do was place them on a north facing window sill in a room that was a minimum of 15 deg C and spray daily to keep the sawdust moist.  In just under a week mushrooms are sprouting and growing daily!

So this is the stage we’re at now with our shiitake mushrooms. In few weeks they should be ready to harvest.

  • Grow all year round
  • Easy to grow!

 

funtime

 

We’ve always let our aeroponic herbs run riot, and it gets hard to clear down the system at the end of a growing cycle. So this year, we’re going to harvest a whole, smaller plant at a time and cover the growing hole with a home designed plug to prevent the formation of algae.

Never designed something with CAD software before, took 3 prototypes to get these plugs right, then printed them on our small 3D printer (a nice and useful thing to have on a smallholding I’ve printed replacement wheel bushes for our old faithful wheelbarrows in the past, but never designed something from scratch!!)

And finally some studio time. Looking forward to using the ‘franken cam’ to capture the plants, ingredients & stories that grow from NJP!  – Have a good week!

The Big Clean Up

 

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January on a smallholding?  Not much going on?…Busier than you might think!

landscape-storyboard-test

At the end of each growing season we cover the kitchen garden with heavy duty, reusable weedstop to kill all left over plant life to mulch into the soil the next year. Can be used on raised beds too. No need to worry about weeding throughout the winter.

tools-lie-idle-sb

winter-washed-away

Ways to clean a polytunnel

  • Chemical Sprays – haven’t found any that really work
  • Flossing – large wet sheet with tennis balls tied to the corners and string. Throw sheet over the top and pull from side to side.
  • NotJustPots’ Quick & Easy Way – hosepipe & and extendable window washing pole with 2 non-abrasive kitchen sponge pads attached to the end with cable ties. Dampen the cover inside and out, scrub away the dirt and grime with the pads and then rinse down with the hosepipe.

Pros & Cons

  • Flossing needs 2 people, we didn’t find it very easy to do, but it will definitely reach the apex on the outside of the tunnel. It won’t work on the inside.
  • NotJustPots’ method – Easy for 1 person to do, but there’s the possibility of not reaching the apex outside. Can be used on the inside too.

garlic

garlic art

Tech Food

leadThe latest issue of Wired USA has just dropped through the letterbox, and in it is an article called “Invasion of the Kitchen Robots” There appears to be a number of commercial robots out there serving us food.

There is “Gordon” the robotic barista arm making coffee in San Francisco, “Sally” the salad server, twin robots making fresh ramen in China and some guys at MIT have created a fully automated mini kitchen!

Now we do like our gadgets at NotJustPots! Especially in the kitchen! Anything to make life easier…

It’s not the first time food related articles have appeared in Wired.

Back in the August 2016 edition there was a food feature called What to Eat Today. A scientific guide to eating in the modern world. Food is a struggle how do we “eat pleasurably, ethically, healthily.* I loved their periodic table for protein and couldn’t resist the cover! I just had to make that Fried Chicken!_NJP1933

The original chicken recipe was by David Chang of Momofuku, but I found this recipe at Gentrified Chicken. 

Spice mix
This makes a lot, so scale accordingly.

25 g Szechuan Peppercorns
25 g Cayenne
20 g Onion Powder
20 g Garlic Powder
25 g Paprika
10 g Thyme Powder
Grind up the Szechuan peppercorns to a fine powder, then pass through a sieve to remove chunks. Combine all ingredients in a large bowl and mix thoroughly.

To make homemade thyme powder just put some dried thyme in a coffee / spice grinder.

For the Chicken
4x Chicken Thighs
4x Chicken Drumsticks
Milk
1 tsp Salt per Cup of Milk
2 Cloves Garlic
2 Sprigs Thyme
1 Bay Leaf
2 Cracks of Black Pepper
Place chicken in a large pot and cover with milk.
Add the salt and remaining ingredients and simmer at 65° C for 35 to 40 minutes, or until chicken is almost fully cooked.
Do not let the milk boil.
When done remove chicken from the liquid and cool the liquid to use in the dredging process.

Dredging and Frying
150g Plain Flour
20 g Spice Mix
Oil
Heat oil to 180° C.
Combine flour & spice mix and mix thoroughly.
Dip the chicken in the dredge, then in the cooking liquid, then back in the dredge, then in the cooking liquid, and once more in the dredge.
Fry for 3 to 5 minutes.

I’ve omitted a few things, out of personal preference,  but the unadulterated recipe can be found here:

http://gentrifriedchicken.tumblr.com/post/102237158752/david-chang-fried-chicken-vogue-caviar-recipe

I’ve made this a few times as a weekend treat, and it’s worked out really well. The chicken is super crispy!

Last night I cooked the chicken drumsticks in the sous vide, in attempt to use less milk. The chicken was tender, but the coating didn’t seem to stick as well this time.

Not sure if it’s the cooking method or the new chicken pieces, that we source from a Welsh, organic family run farm. The chicken is additive free, so maybe that affects the skin?

I’m going to do it again with the new chicken but cook it as per the recipe, and see if that makes a difference. Or maybe, a gadget is not necessarily the best tool for this job.

*Scott Dadich Editor in Chief Wired USA August 2016

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Store Cupboard Essentials – A New Direction…

lead2I know we’ve only done one of these, but I’ve been thinking…

The idea behind this feature, is to reclaim these overly processed food items and make them more natural, as they once were, when family recipes were passed down from mother to child. This probably doesn’t happen a lot these days as it is so much easier just to pick these items up at the store.

I never got a copy of my mother’s chutney recipe and when I wanted to recreate it last year, searching the web turned up numerous recipes, all with variations and interesting takes on new ingredient combinations. All I wanted was a simple old English chutney recipe, but I didn’t know where to start!

_NJP0889What’s a traditional English green tomato chutney?

Then I came across a book by Elizabeth David, widely considered to be one of Britain’s greatest food writers, called Spices, Salt & Aromatics in the English Kitchen, in which she states that historically our country has shown a “preoccupation with the spices and the scents, the fruit, the flavourings, the sauces and condiments of the orient, near and far.”

Elizabeth David 1970

During the period of the British East India Company the housewives of the time were very interested in reproducing the chutneys brought back from India, but with using ingredients they could buy at home.

This was it! My starting point…

Mild Green Tomato Chutney (recipe courtesy of Elizabeth David)
907g Green Tomatoes
907g Cooking Apples
226g Onions
680g Brown Sugar
453g Stoneless Raisins / Sultanas
2 tsp Ground Ginger
2 tsp Ground Allspice
2 tsp Crushed Black Peppercorns
2 Garlic Cloves
2 tbs Salt
852ml White Wine Vinegar

Peel and slice the onions and apples and chop the tomatoes.
Place those ingredients into a non-reactive saucepan along with all the other dry ingredients and the crushed garlic.
David then goes on to say to “moisten with a little of the vinegar
Cook gently for about 1 hour adding the vinegar as the chutney thickens.
When it reaches a jam like consistency the chutney is ready to bottle(follow your canning manufacturer’s guidelines).

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The result?

  • Using all the vinegar meant cooking for longer than 1 hour to reach the right consistency making the ingredients too soft.
  • A little too sweet and salty
  • Ratio of sultanas to apple / tomato combo too high?
  • General flavour was good, as I was hoping for a “Branston Pickle” type of chutney

Next steps…

From this solid foundation I can now, next season work on developing my own recipe that I can pass on to others…

If you’ve made this – what were your thoughts?

green tomato chutney

Po’Butty… A Welsh Twist on a Classic!

new leadFirst frosty mornings of the year have arrived and ’tis the season for comfort food – A hot pulled meat sandwich smothered in a sweet, sticky, slightly spicy sauce.

What’s in a name?

Po’ Boy – A traditional hot sandwich from Louisiana of either fried seafood or shredded meat in a sloppy sauce served on a long crusty bread roll.

Butty – A slang word for a sandwich in parts of the UK, again the contents are hot and they are placed between 2 slices of bread. Most commonly a chip butty (i.e French fries / frites) or bacon butty.
It is also a South Wales Valley phrase for a friend or mate!

The origin of the Po’Boy started “In 1922, brothers Bennie and Clovis Martin quit their jobs as New Orleans streetcar conductors and opened a coffee shop in the city’s historic French Market ….”
when in 1929 there was a major strike and the community came out in support of the strikers and “as former streetcar conductors, the brothers also lent their support, announcing that they would feed any hungry striker who could not afford to pay.”

(cited from a post by Susan Waggoner August 2015 on www.ForknPlate.com)

The South Wales Valleys are tight-knit communities with an industrial heritage that have _NJP1774also seen their fair share of strikes, so the word butty seemed a good one to use to describe this dish.

The meat traditionally used in a Po’ boy is usually a tough cut of beef slow cooked until it falls off the bone and is easily shredded. Wales is renowned for it’s lamb, but the delicate flavour of this meat, I didn’t think would work well in a Po’ Boy type sandwich, so I decided on Mutton – meat from a 3 year old sheep that is known to be a lot tougher.

And so the Mutton Po’ Butty with a Cherry & Fig BBQ Saucewas born.

I cooked the mutton in a sous vide for 3 days at 60 degrees centigrade (140 Fahrenheit).

_NJP1782Building Blocks for the BBQ Sauce

Fresh Cherry Juice
Fresh Fig Juice
Port
Sprig of Rosemary
Dark Muscovado Sugar
White Vinegar
A Dash of Welsh Wildflower Honey
NJP (NotJustPots) Tomato Ketchup**
Chilli Powder to taste.

Take the first 4 ingredients and simmer until reduced by about half. In another pan simmer the remaining ingredients until reduced by the same amount.
Combine both together.
I added a final step of simmering to thicken, as I wanted quite a thick BBQ sauce to toss the mutton in.
Serve on a homemade brioche bun.

BTW we live close to a really good authentic smoke house called The Hang Fire Southern Kitchen in Barry, South Wales, where the provenance of their food is really important to them. Check out their story here  https://hangfiresmokehouse.com/about-us/ – and if you ever get a chance to visit they make an awesome Shrimp Po’Boy!

*BBQ sauce adapted from http://www.finecooking.com/recipe/smoked-lamb-ribs-with-rosemary-and-fig-barbecue-sauce

**Recipe to follow in Store Cupboard Essentials

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Caramel Carrots

headerIn an earlier post we talked about the resurgence of the pressure cooker. If like us you decided to invest in one of these kitchen bad boys, then you need to make the most of it. It’s not just about soups and stews.

I must be honest, I need inspiration when it comes to creating vegetable dishes. I grew up with either boiled, baked, steamed and mashed vegetables served as a side to the main event.  That’s not a problem if dinner is a good steak with chips and peas or even pizza and a crisp green salad!

However with a garden full of fresh vegetables I need to find ways of making vegetables more appealing and giving them the limelight.

Whilst researching the other article I came across this YouTube clip about caramelised carrot soup https://www.youtube.com/watch?v=nT_EFG1oiL8

Carrots are in season in the garden so we tried this out – only as far as cooking the carrots, but didn’t see the recipe through to the soup stage.

Our Recipe In Short

500g Carrots Washed and Chopped in 5cm / 2” pieces
113g Unsalted Butter Cut up into chunks
2.5g Bicarbonate of Soda (aka Baking Soda)
30g Water

  1. Place butter into the pressure cooker and then add the rest of the ingredients.
  2. Seal and bring temperature to 1 bar (15psi) and cook for 20 minutes.
  3. Time the cooking from when the correct pressure is reached.
  4. We use a stove top pressure cooker with side grips so we shook the pan gently a few times to stop the carrots from sticking.
  5. Once cooked reduce the pressure by running the rim under tepid water. Please refer to the manufacturers’ Safety Guidelines for depressurising a pressure cooker

The Result

Soft (but not soggy) rich naturally sweet caramelised carrots

The Reason

Cooking in a pressure cooker produces a Maillard Reaction (commonly known as browning)

The Bicarbonate of Soda produces an alkaline environment which aids caramelisation at lower temperatures adding to the flavour and helps the carrots caramelise all the way through and not just on the surface.

Looks like we can use this for other root veg and hard crops such as squash. Can’t wait for the winter squash harvest!

Here’s a link to the full soup recipe.
http://modernistcuisine.com/recipes/at-home-caramelized-carrot-soup/

A handy and comprehensive review of pressure cookers on the market can be found here. http://wonderstreet.com/reviews/the-best-pressure-cookers
We use the Kuhn Rikon Duromatic with side grips (not listed), which we’ve had no problems with so far.

Please note we are not affiliated or endorsed by any of these companies or publications. All opinions and comments are our own._NJP0936