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.