Showing posts with label Berries. Show all posts
Showing posts with label Berries. Show all posts

Wednesday, June 30, 2010

Strawberry towers

This is just a funny garden year. There it is was mid June and still rainy outside. I looked at my weather report every day, hoping for this 5 day forecast of sun, just to be cheated over and over again.
I found myself planning my schedules by the dry and sunny days. Going shopping only happens on the rainiest days, forget going to town if it is sunny outside. I needed that day to catch up in my yard. 
But finally we got some nice Summer-like weather, I just hope it will last.
The weeds really seemed to like this wet weather, they are growing just like weeds. Or maybe it is just that I couldn't weed all the time and so there will be now weeds all summer. Since our summer arrived I have been outside almost all day, trying to catch up. This i one of the reasons I have been neglecting my blog for a while. I am just so busy outside I hardly have time to do anything else.
So I was really behind planting my Peppers and Eggplants, which I just managed to plant two weeks ago. But even they had been in the small pots for a long time, they are growing so nicely and are already setting peppers. I think using the home-made warming tray has really helped growing healthy and strong plants. Usually I was lucky to get a few peppers late season.
They do say that if you stunt the growth of the heat loving plants like Peppers, Eggplants and Tomatoes they sometimes never catch up anymore and greatly reduce production. My sun-room is just too cold in February to grow anything, having the warming tray is making a big difference.

My first Strawberries, even they were slowly getting ripe, were getting all mushed out by the rain. It wasn't too big of a loss since they didn't really taste all that good anyway. The rain washed all the sweet, strawberry flavor out of them.
But now the weather is perfect strawberry weather and I am picking a large bowl of Strawberries every other day and they are sweet and juicy. Since I am so busy weeding and catching up in my yard I mainly made some of my quick Strawberry Tart and some Ice cream with them. Luckily I only grow Ever-bearing Strawberries so I will have a long harvest and hopefully will be able to make some strawberry jam later in the season.

Strawberries use a lot of yard, especially if you grow enough to make jam and freeze. The area my strawberries are growing in right now will be my new flower and shrub garden, it is our second lot and eventually we'll built a smaller house there. Lucky me, I get to start some of my new garden before there is a house.



This way at least some of it will be established and I get to move my favorite plants from my old garden to the new. I already got started on some of the new garden, but the strawberries are in the way and need to get moved.


 I wanted to move them to my Kitchen-garden, which is fenced in. Already I grow all my other berries in the lower part of this garden, but there just isn't enough room for that many strawberries. To have strawberries down there I needed to go vertical.


For two years I have been looking at the strawberry towers at the Raintree Nurseries website, thinking I like to make my own, but I have been trying to find bigger diameter tubes then the ones they usually have at the Home depot, but never found anything larger then 4" or 8" which I think is not wide enough to grow them successfully. I know from searching online many people make them with the smaller sized tubes, but I just felt there wasn't enough room for the roots and enough dirt to sustain the roots in there.
I also think plastic just gets too hot for the berries and thinking of all the chemicals in the plastic I am not sure I even wanted plastic tubes for growing strawberries.

So one day I saw these strawberry towers in the  Stark Brothers Catalog, which consisted of a small wire cage and coconut fiber mats you can fill with dirt and then plant with your berries. It was a bit small but I liked the idea that the plants had more dirt around their roots and no plastic involved.
So I got the idea of making something similar out of sturdy fencing, some fence posts and coconut fiber mats.

I just cut the fencing into 6 feet high x 35 inch wide sections, rolled them into a tube 33 inch diameter, wiring the length sides together, overlapping just 2 inches to make it sturdier. Then I cut the coconut fiber mat into the same size, rolled it into a tube and inserting it in the wire tower. Now all I had to do fill it up with some good soil mix, watering it well and plant the strawberries. Since my new mail-ordered strawberries were already waiting for me, I had to plant them right away. To plant I just cut some holes into the coconut fiber mat, poked a hole into the dirt and carefully inserted the strawberries. It is a bit tricky to do without hurting the plants. Then I watered it again, to wash the dirt well around the roots. One thing I would do different next time is to let the dirt filled tower sit for a few days before planting the strawberries in it. After a week the dirt had settled a bit and pulled some of the berries down into the wire a bit. I pulled them back up, but my suggestion is wait a week, water it daily and let it settle before planting.



I added a mini bubbler-dripper on top of each tower and connected it to my timed irrigation, the towers will dry out a bit quicker then on flat ground and the berries need a good amount of water to produce berries.
They are growing for about a month in there now and even I lost a few plants, the remaining plants are growing nicely and starting to set some fruit. As the berries produce some runners I will be pinning the new plants into new holes and by next year maybe have all of the tower filled with plants.

Growing them vertical will be not just a space saver I think it will keep them cleaner and more disease free.
And I get to use their old space for my new flower garden.

disclaimer: Not to be shared with the Dervaes Family of Path to Freedom Website. Thank You 

Saturday, July 4, 2009

Berry Season-Raspberry Galette recipe

It is definitely Berry Season. I have been picking lot's of Strawberries, baking lot of Strawberry cakes. Then as soon the Strawberries started slowing down-which will be only temporary then I have mostly Everbearing Strawberries which right now just have a rest period- I had to pick my Red Currants. This year I did not get as many Currants because I had a bad infestation with Currant Fruit Fly, which also resulted in a lot of work having to pick through the berries. In the end it was all worth it, because I made a wonderful cake with them. Because the Currants are so small it takes a long time to remove them from the stems, so I usually make this cake only once a year.
Now the Currants are done I am getting a flood of Raspberries which I need to use quickly because they have a small shelf life and spoil quickly. Also my freezer broke so I can't freeze any right now until my new Freezer arrives, which should be next week.

So I made a quick Raspberry Galette which is a Free Form Fruit tart.


Rosemary flavored Raspberry Galette



Recipe By : Isabell Norman
Serving Size : 10 Preparation Time: 0:35

For Pâte Brisée
300 g Flour/Mehl
75 g Sugar/Zucker
120 g Butter
2 Egg/Ei
2 Tblsp/EL Ice-Water/Eis-Wasser

For Filling:
300 g Raspberries/frische Himbeeren-fresh or more if you
like
3 Tbs Sugar/Zucker
2 Tbs Rosemary, chopped/Rosmarin, gehackt
2 tsp lemon peel, freshly grated/Zitronenschale, gerieben
1/2 tsp cardamom, ground/Kardamom, gemahlen

1. Put Flour, Sugar, and Butter-cut up in very small pieces, in mixer bowl,
process until the Butter resembles pea sized crumbles, now add the Eggs and
Ice-Water and mix until the dough just starts sticking together.

2. Mix das Mehl, Zucker und Butter, die in sehr kleine Stücke geschnitten
ist in einem Stand Mixer bis die Butter wie Erbsen grosse Krümmel aussieht.
Nun die Eier und Eis-Wasser zugeben und alles schnell zu einem Mürbteig
kneten.

3. Remove the dough and knead it quickly into a ball. You don't want to over
mix it, because then instead of becoming crusty and flaky it will become
chewy.

4. Den Teig der Schüssel entnehmen und schnell zu einem Ball zusammenkneten.
Den Teig nicht zu viel kneten weil er dann statt krustig und krisp eher
ledrig wird.

5. Wrap in plastic or put in bowl with lid and let rest for 30 minutes in
the refrigerator.

6. Den Teig in Plastik einwickeln oder in eine Schüssel mit Deckel tun und
im Kühlschrank für 30 minuten sitzen lassen.

For the filling:

8. In the meantime pick through your Raspberries, it is best to not wash
them and mix all the ingredients for the filling. Set aside.

9. In der Zwischenzeit die Himbeeren verlesen. Es ist besser die Himbeeren
nicht zu waschen. Alle Zutaten für die Fülle mischen. Beiseite stellen

10. To finish, cut the dough into 8 to 10 same sized pieces and roll out
each piece into a round. The round does not have to be perfect because these
are Free form tarts. Add a nice amount of filling in the middle of the
rolled out dough, leaving about 1-1/2" to 2' space to the edge. Fold the
edges toward the middle, over the mix making sure the folds stick together.



11. Zum fertigstellen, den Teil in 8-10 gleichgrosse Stücke teilen und jedes
Teil in einen runden Boden ausrollen. Sie müssen nicht perfekt rund sein
weil diese Freie Form Tarten sind. Tue einen gute Menge Fülle in die Mitte
des ausgerollten Teiges dabei etwa 4-5 cm an der äusseren Seite
freilassen. Die Seiten zur Mitte, über die Fülle hinfalten, dabei sicher gehn
dass die Falten zusammenhalten.



12. Bake in Oven at 350 ° F for 15 to 20 minutes or until they are lightly
browned.

13. Im Oven bei 180 ° C für 15 bis 20 minuten backen oder bis die Tarts
leicht braun sind.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 270
Calories From Fat: 99
Total Fat: 11.2g
Cholesterol: 68.1mg
Sodium: 16.4mg
Potassium: 98mg
Carbohydrates: 38g
Fiber: 2.9g
Sugar: 12.8g
Protein: 4.9g

Cooking Tip: You can brush the Galette before baking with some eggyolk mixed
with a tablespoon milk or water and sprinkle with brown sugar crystals

Man kann die Galette vor dem Backen mit Eigelb aufgerührt mit
einem Esslöffel Milch oder Wasser bestreichen und mit Braunen Zucker
Kristallen bestreuen

You could also top it with some Sliced almonds

Kann ebenso mit gehobelten Mandeln bestreut werden

Or before Serving, powder with Powdered Sugar

Oder vor Servieren mit Puderzucker pudern.

Comments: Made with Isabell's less Butter Pâte
- - - - - - - - - - - - - - - - - -
This recipe is my own recipe and is there fore copyrighted. You are free to use it for your personal use but to use in any publication of any form you need to get permission from the original Owner of this recipe.
disclaimer: Not to be shared with the Dervaes Family of Path to Freedom Website. Thank You 

Thursday, June 11, 2009

It's Strawberry Season-Quick Strawberry Tart

The Strawberries are coming in faster then I can eat them. So I decided today, instead spending my morning in the back yard, I will bake my quick, Low-fat Strawberry Tart and share the recipe.


This is a very typical bottom for Fruit tarts in Germany. It is very easy to make, it is fast, low- fat and you can use it with almost any uncooked or canned fruit. It is best when you put the fruit on it short time before serving, because it is a spongy cake letting the fruit sit on it to long will result in the sponge being all wet from the fruit juices.

I like to spread some melted chocolate on the cake before I put in the strawberries or if I don't have enough time a chocolate spread like Nutella will do.
Or if I have more time I make a simple cream filling similar to Bavarian Creme.
This not only tastes good, but it keeps the fruit from soaking into the cake.



This is one of my kids favorite summer cake so I thought you might like it too.

So here is the recipe which I exported from my cookbook program

Fast Biscuit


Serving Size : 12 (German servings are smaller then in the US)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs ( whole eggs)
1 Tblsp Water
75 g Sugar
2 Tblsp Vanilla sugar
100 g unbleached flour
1 TL Baking powder

1. Preheat oven to 350° F.
Grease Fruit tart baking form with Butter and
dust with Flour or bread crumbs.

2. Beat the whole Eggs, Water, Sugar and Vanilla sugar in
bowl until foamy. Should look like a thick creme.

3. Mix Flour and Baking powder, sieve onto the
Egg mass and fold under carefully

4. Bake on middle rack in Oven for 20-30 minutes,
until the cake is golden brown or
a testing pick comes out clean.
Don't open the oven door in the first 15 minutes,
because the dough will not rise properly then.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 246
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 39.5mg
Sodium: 13.6mg
Potassium: 64.6mg
Carbohydrates: 58.7g
Fiber: <1g

disclaimer: Not to be shared with the Dervaes Family of Path to Freedom Website. Thank You