Our First Annual Guest Blogger Winter Series

We'll be hosting our first annual Friends of The HKS this winter and needless to say, we're pretty excited about it.  

Each Friday during those long winter months, we'll be handing over the keys and letting our fellow lovely bloggers and friends take the reigns.  

There will be recipes, stories, pictures and crafts. 

All things that, we hope, will inspire and excite you.  

Above are just some pics of our upcoming guests.  

So make sure to drop by, we'd love to have you.  

-hks (Laura and Amelia)

Something Fishy in the Mail

From the Country...

37 lbs of hot smoked salmon

We couldn't wait to crack into it...

The man of the hour, our Pops with his catch of the day!

 

 

 

So a while back our Dad went on a fishing excursion out west.

He bagged a biggie.

My Dad spends a lot of his free time fishing the lakes around here whether it be a breezy summer afternoon or a frigid winter morning. He has bought a fishing boat, down riggers, countless rods/lures, fish finders etc, etc. He has taught Nate and Lucas to fish. And every year we collectively buy him the same old gift card to his favourite shop. The man loves to fish.

Yet more often then not, he comes home empty handed. The same sheepish look on his face when we say,

"No fish for dinner tonight, huh?"

Not this time, this time he sacked the big one. He sacked it, payed to have it smoked (all 37lbs of it!!), and got it shipped across the country for his family to enjoy.

You did it Dad (with photo proof and everything this time...)! Congrats!

Salmon for dinner...again.

Baking Bread and then Breaking Bread

From the City...

 A tiny kitchen that is, amazingly, still big enough for bread making.  Note the pink kitchen aid which did all the bread making dirty work.  And yes, that is an apron with naked cowboys on it.    

 The dough.  Before it's first rising.  One of the best tips in this recipe is to make sure that your yeast, sugar and water mixture is good and frothy before you add the flour to it.  

 I turned my oven for 20 seconds at about 350 degrees and then turned the oven off and stuck the dough in for about an hour and voila, it came out like this.  At least doubled in size.

 Divided into two loaves and put back in the oven for another 30 minutes to rise again.  This pic is after the second rising.  Egg wash and sprinkled with sesame seeds.  

Baked for 30 minutes at 350 degrees.  

For dinner we had slabs of bread with raspberry jam and farm eggs with goat cheese, 

it was like my dream evening.  

Here is the actual recipe.  

It's really great and super foolproof.  

My changes are as follows (which I did the second time around):

only 2 tbsp sugar 

(I wanted sandwich bread but I would add the full amount of sugar if you plan on making raisin bread or sticky buns or something incredibly delicious like that)

2 cups whole wheat flour and 4 cups white bread flour 

(the original recipe is a bit too cakey but would be PERFECT for french toast)

I also found the loaves way too big.  

For a special occasion, sure, have the extra large slabs but on a day to day, we like our bread regular sized and toaster friendly, because of this, I made three loaves as opposed to two. 

Cheat, use your kitchen aid. 

Proof your yeast, water and sugar in the bowl of your mixer.  Add your oil and salt and mix, with the dough hook, on low for a couple of minutes.  Then add your flour a cup at a time.  Crank it up to medium and let it knead for 5 minutes.  

happy breadmaking!

-ab

An Entire Post Dedicated to Yarn

From the City...

 Laura was in the city last night on the hunt for some good yarn for a sweater for Millie Mae.  So we found ourselves at Lettuce Knit for an hour looking at yarn, talking about yarn, touching yarn (you get the picture).  Look at the concentration in her face. ..."must find perfect yarn, must find perfect yarn..."

 This colour is just plain lovely.  I'm a sucker for the oranges.

 The earth tones.

 Baskets upon baskets.

 Heavenly.  That purple is divine.

Add these to my christmas list.  Handmade shawl pins.  I first saw them and salivated over them at Soulemama's blog but now to find them at my own yarn shop, well, that's just not fair.

I really like Lettuce Knit because its just really cozy on the inside.  It's exactly what a yarn store, in my mind, should look like.  Kind of like unorganized chaos, which to me, really is the best kind.  Books of patterns piled high, baskets of mix and matched yarn, bowl of buttons, vintage couches and and an old wood table with mismatched chairs.  

oh and of course, a buzz of creativeness that you can just feel when you walk in.  

86 Nassau St. 

Kensington Market

Toronto.  

Tales From the Kraut Keeper...

From the country...

Millie pounding the cabbage with her lil' fists (this helps to release the water from the cabbage for the brine)

Taking a look at her  work...

Tasting...

Quite possibly the most feared kitchen utensil- the mandolin (notice no safety feature...) used to slice the cabbage.

Time to wipe down the crock and make sauerkraut. Fermented foods are really nutritious and are super delicious! I personally love the zing of fermented cabbage. Fermenting foods not only preserve nutrients but breaks them down into a more digestible form. We have made to date fermented dill pickles, fermented vegetables and kraut.

"The process of fermenting foods- to preserve them and to make them more digestible and more nutritious-is as old as humanity."according to journalist, chef, nutrition researcher, homemaker and community activist, Sally Fallon.

We eat Sauerkraut with everything and on its own out of the jar/crock. I make it each fall to go along side our heartier meals (perogies, sandwiches, cheese trays- amazingly good in sausage on a bun!!).  

Sauerkraut is also a snap to make, you just need the time it requires to cut and beat the cabbage. Only salt and cabbage goes into this recipe, the rest is science!  Find the recipe here from the book Wild Fermentation by Sandor Ellix Katz.

Genius!

Lately.

From the City...

Thank you Good Housekeeping Cookbook.  Not only are you sweet and vintage but you offer some tasty baked goods to boot.  I added blueberries.

 I made this with leftover chicken from our roast chicken the night before.  It was heavenly. 

 Recipe HERE.

 T's first time at the Santa Claus Parade.  We didn't stick around to actually see the big man in red but what he doesn't know won't hurt him...(look at that cheesy ham smile)

 Theo and his cousin Finn.  They couldn't look any more different from one another but they are pretty much already the bestest of friends.

 Behind the scenes pics from The Strumbellas photo shoot.  

 One good lookin folk band, if I do say so myself.

Oatmeal cookies.  Recipe Here.  

Happy Monday Everyone!

-ab

Bedtime Standstill

From the City...

So we are officially making Theo's slow transition out of our bed and into his own big boy bed.  By slow I mean, like at a snails pace and I won't even lie, nap time right after this picture was taken was in our bed cuddled against my chest.  He has started to like the crib though, he enjoys the mobile and the books, toys and blankets but nothing and I mean nothing beats touching daddy's face and tugging on his beard and cuddling and nursing his mama.

Our bed is a busy spot these days (oh my!).  Little Tank goes to sleep in our bed and then gets transferred to his crib when we go to bed then back into ours to nurse at about 2 and then back into his own crib until 5 and then back into ours.  By this point, I'm so exhausted with all of the baby schlepping that I just let the little gaffer sleep with us.  So basically, in the end, he always wins.

Even our dog Ruby is so exhausted with all the bed hopping these days that she no longer sleeps in our room, rather in the living room on the floor.

...hmmmm, maybe I should join her?

-ab

Pickled Carrots

From the country...

I am nearing the last of the preserving, I just have a crock of sauerkraut to make and some jam for the holidays. I LOVE pickled carrots not only do they taste amazing but they look like glowing embers in a jar. This batch resulted in 5 jars, so I may have to make another batch to last the winter. I went with this recipe (from the lovely people over at Well Preserved) for the brine but each jar had a slight variation of seasonings. Two jars were spicy with chili flakes, another was celery seed/red peppercorn, one jar of cumin/red peppercorn, and the last was spiced up with fenugreek. And of course each jar had some sliced onions, one or two garlic cloves and a bay leaf. Fennel seed would also be a great addition.. really the sky is the limit.

I have yet to put these beauties on their shelf in the pantry because I am not done gazing at them as the shine on the counter in the day. They really reflect what little sun light we have now that the days are oh so short....

Good Riddance...a turkey update

From the country...

With the holidays around the corner I can finally see the end drawing near for my flock of heritage turkeys. They have been a labour of love and frustration. Each day a new hurdle emerges and each day we learn something new about raising these flighty birds. I am ready to put these birds to rest- 3 feet deep into our chest freezer that is (and a fresh one in the oven!).

Just yesterday, I looked up to find one on the roof of our barn! Time to clip the flight wings once again...


I have asked what the definition of a Heritage Turkey is and why I raise them, so I thought this would be a good podium to explain further. 


I raise these animals because I have always had a keen interest in heritage breed animals, specifically poulty. I have been discouraged by the commercial raising of poultry and want to be able to give customers an informed choice and an alternative to industrial raised turkey. Also, I want to humanely raise healthy poultry for my growing family. I want to raise many different animals on our family farm and stick to the tradition of a mixed farm when so many others have turned to mono culture. It is a simple as that.

*What is a Heritage Turkey?

(As defined by the American Livestock Breeds Conservancy)

Heritage turkeys are defined by the historic, range-based production system in which they are raised. Turkeys must meet all of the following criteria to qualify as a Heritage turkey:

1.     Naturally mating: the Heritage Turkey must be reproduced and genetically maintained through natural mating, with expected fertility rates of 70-80%.

2.     Long productive lifespan: the Heritage Turkey must have a long productive lifespan. Breeding hens are commonly productive for 5-7 years and breeding toms for 3-5 years. 

Slow growth rate: the Heritage Turkey must have a slow to moderate rate of growth. Today’s heritage turkeys reach a marketable weight in 26 – 28 weeks, giving the birds time to develop a strong skeletal structure and healthy organs prior to building muscle mass. This growth rate is identical to that of the commercial varieties of the first half of the 20^th century

**HKS Needs Your Help**

From the City and the Country

Calling All Guest Bloggers!

We're just so busy these days with all of our ironing, sewing and floor washing to get to any good blogging and that's why we need your help!  

Have something interesting to say, an incredible recipe to share, a great picture, a snippet of your life in the city or in the country??? 

Well Come on Down!

Email us your idea at: harvestkitchensisters@gmail.com.

We'll be launching our first biweekly guest blogger soon so check back often for that...

 (and trust me, it's a good one)! 

xox hks team

A Refashioned Frock

 From the City...

I bought this beautiful dress about two years ago in anticipation of someday getting pregnant and wearing it as one of the best maternity dresses of all time.  So now that I'm no longer pregnant, I still want to wear the damn thing as much and as often as possible.  So what are the chances that I would head over to one of my favourite blogs and find this.  Just the inspiration I needed. 

 Before. 

Note: it is not a stain on the front, I was doing dishes and splashed water on myself.

After and with a belt.  The kids seem to be wearing belts these days.

What I did: Ironed and stitched down four seams at the back.  This took out a lot of the bulk.  Took out a little bit of the extra fabric in the armpits.  Shortened it even more and stitched up the seams on the shoulders.

 On a side note: This is what happens when you don't do laundry on the weekend when you should.  Keep in mind this doesn't include the pail of diapers and wipes that also need to be washed.    

-ab

Pumpkin Cookies with Brown Butter Icing

From the country...

This is a Martha Stewart recipe for pumpkin cookies with a browned butter icing. The thing about Martha's recipes is:

#1- You need copious amounts of butter laying around
#2- you need to give your baking lots of undivided attention.

I did have the butter, but my attention is always divided, so I was literally icing these cookies with a crying baby girl at my feet. When my children have grown, I figure I may just be a pretty good baker. Until then it is half ass all the way. These cookies by the way are fluffy like muffin tops and the icing is a sin. Try them when you have hours to spare (all by your lonesome).

Creamy Tomato Soup

From the City...

Any recipe that comes together with only the things that you have on hand, whether in your pantry or in your freezer, is definitely a friend of mine.  

 Tomatoes, onions, and garlic.  Before.

 Tomatoes, onions and garlic roasted.  After. 

 A close up of that roasted garlic.  Olive oil and tinfoil.  That's it.  

 Completion/Perfection.

1 can whole tomatoes

2 onions

1 large head local garlic

stock or water

a handful of freezer basil

salt /pepper to taste

olive oil 

a splash of cream (1/4Cup)

Roast tomatoes, onion and garlic with a little olive oil and salt and pepper for about 25 minutes at 350 degrees.

Once finished, heat a splash of olive oil in a pot, toss in onions and garlic and then the tomatoes and basil.  Thin with water or stock as much as desired. Add basil. 

Remove from heat and puree.  Put back on the heat and add your cream and salt and pepper to taste.  

If you feel so ambitious, you can put it through a strainer to thin it out even more but I like a little texture so I kept it just the way it was.  

Every cold rainy Sunday should be spent with these three, plus loads of blankets, toys, books and of course, tomato soup.

Happy Sunday Everyone!

-ab

*RECIPE: Thai Green Curry

From the City...

My empty plate.  Would have looked a lot better with the actual curry in the picture.

When Simon and I traveled in Thailand, I ate more green curry than you can shake a stick at (not sure what that saying means but I'm pretty sure it means, a lot.)  We also took a cooking class and learned to make our own with the goods from the market.  

I was able to dig up some of our pics from that trip, hello 2009. 

 Restaurant on Koh Chang, Green Curry.  

And yes, I did eat everything in the giant bowl and no it is not a platter.  

 Simon with a lot more hair.  Cooking class in Chiang Mai.  Siam Rice.

 Assortment of Goodies.

Cooking Class Green Curry.

David Lebovitz posted the most delicious recipe over on his blog along with some truly beautiful pictures to accompany it.  You can find his recipe here.  This recipe is for sure a keeper.  I didn't have shrimp paste so I used tofu instead and I was pretty happy with it.

-ab

p.s I just love those damn tiny corns.

Guilt.

Yet another pair of Mary Jane's for Miliie (she has three pairs and doesn't walk yet)- score from the thrift store only four dollars!!

From the country,

Guilt. Specifically Mother guilt. I know this is a common occurrence but some days it can be a bit crippling.  Some days the guilt cloud hangs a bit heavy.

Why are we so darn hard on ourselves? We feel we should do less of one thing and more of another. When our children get sick or hurt we wonder what we could have done differently. We wonder whether our children are getting enough socialization, nutrition, sleep, exercise, education and on and on. Are our children happy with the choices we have made for them?

We mirror ourselves in other people's projected perception and feel we don't add up. We are constantly in some kind of competition with one another.


The truth is there is not a Best Mother Award. There isn't a ribbon that gets placed on you at the local fair. Mothering is a constant learning curve- so just enjoy the ride.


So, this is to all the Mothers, Moms, Mums, and Mommas out there. This is to my Mom. This is to my sister. And this is to my best friend doing it all by herself.