Stone milling is the art of grinding grain into a meal, and then through sifting and re-grinding (and re-sifting), refining the product into the quality flour one wants for the finished product. While sifting determines the final quality of flour, the ratios of what is produced (and thus profit) depends heavily on the precision with which … Continue reading The Miller’s Thumb
It is blackberry season and I just came across this amazing USDA (United States Department of Agriculture) website containing images in high resolution scans of of 7,300 fruits (mostly apples). Enjoy! Here is an article, The collection of pomological watercolors at the United States Department of Agriculture, published in 1982 in the Journal of Botanical … Continue reading A Website with 7,000+ Watercolors of Fruit!
In most of Europe, bread made from bark was a famine food. It was more regularly eaten Europe's far North. The "bark" in bark bread is actually the cambium layer that grows under the bark. Pine was a common tree to use for bark breads. The cambium layer is pealed from the tree, dried, and ground into … Continue reading Making Pine Bark Bread
Tart Paste Commonly called Short Paste. To one pound of flour, rub in a quarter of a pound of butter; make a whole in the middle; put in a little water, and two yolks and one white of an egg; put the other white of an egg on a plate, to beat up, and put … Continue reading Short Paste for a Covered Tart: Simpson’s Cookery, 1816
Dandelion and wild lettuces are common in the Northern Hemisphere. During the growing seasons it is pretty impossible, even in a big city, to not pass dandelion and wild lettuce. But, I know for myself, that even though I love foraging that there is often some kind of impediment, like a force field, that seems to keep … Continue reading Starting out with Wild Greens
I would like to call your attention to Stanley Ginsberg's rye bread blog, The Rye Baker. The recipes in the site are varied. The geographic region unusually large -- from the Alps to the Baltics -- and the recipe notation is impeccable. Stanley has a book, forthcoming as of this writing -- The Rye Baker: … Continue reading Important American Rye Bread Blog
Who doesn't love a madeleine? The recipe I've used since I first bought the New Larousse Gastonomique (1977) is its recipe for plain madeleine. that makes it almost 40 years since I bought the book new when it came out. What I like about the New Larousse Gastonomique recipe is its utter simplicity. It's a poundcake. You mix … Continue reading A Fine Basic Madeleine Recipe from 1893
A look at an historic mushroom text. "In 1879 mushrooms were exported from Japan to the value of 243,440 yens. The yen is equal to 99.7 cents. Among the northeastern tribes of Asia fungi are largely used as food. One species, when pounded, forms their snuff, while another, the Fly Agaric, which is utilized in … Continue reading Amanita Muscaria Toxicity and Vinegar Preserved Mushrooms
Zadock Steele was captured by Mohawk Indians allied with the British in a raid in Vermont in 1780. It was called the Royalton raid. Zadock was transferred to British custody and eventually escapes. Starving, he and a companion are taken in by a "poor widow". In this short scene he describes over eating what she … Continue reading Zadock Steele, starving, eats too much bread.
Firstly, I love dandelion. It is one of the most delicious vegetables. Why dandelion is not a standard on the grocery shelf along with other tiller weeds, like lettuce, chicory, and cabbage is difficult for me to understand. But, there it is. A delicious wild green that remains largely wild. The history of the dandelion … Continue reading The History of the Garden Dandelion