COOKING
UP A STORM
January, 2011
PEANUT
BRITTLE
Garth and Amy
shelled peanuts grown at Edible Earthscapes and made the most delicious peanut
brittle. Making candy can be scary with it’s extremely high temperature,
but it isn’t hard.
PECAN
SHELLING
Lyle and Arlo
harvested buckets of pecans from the Hewitt’s trees and gave us a big bag of
them. The success of the peanut brittle inspired us to crack pecans and
turn it into candy. Before purchasing nutcrackers, Amy, Bob and Camille
cracked them by hand. Amazingly, Bob was able to get "kings" or
whole nuts using just his fingers. Amy and Garth made an incredibly light
and airy pecan brittle from the nuts we cracked.
PIZZA
Amy and Garth
revived one of their traditions – pizza night with a delicious Italian pie. We made the sauce, dough
and the Veggeroni (pepperoni spiced seitan.) Camille found a frozen bag of
roasted red peppers, making the sauce extra tasty and held some back to
use as a topping.
INOCULATION
Garth helped Bob
make Tempeh on a Saturday morning. Here, he fills the
tempeh bags with inoculated beans. In another fungus related project, Bob inoculates petri dishes with
mushroom spores using his new home made "Glove Box." This new
set up will eventually allow Bob to propagate his own tempeh starter or
inoculant.
