Monthly Archives: October 2008

Oh, all the foods and yumminesses!

Since the Rhein-Main area is very mild, edible chestnuts grow here. We went harvesting!

Golden chestnut leaf

Golden chestnut leaf

Yum yum

Yum yum

Who else went picking?

Who else went picking?

Hidden beauty

Hidden beauty

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Acorns and Yeast

(Pictures to follow)

The last few days have been wonderfully stormy and rainy and we have made good use of our stove and the harvested acorns:
We made an apple crisp, some kind of pudding, some kind of fruit leather and invented the heavenly dish of yeast butter.

Here are some recipes:
Apple Crisp

For an apple crip you cut the apples into quarters and put them in a baking pan. Then you mix oatmeal and butter together. I used a whole block of butter, I think, and the rest of the oatmeal we had. Then you add chopped up nuts (almonds, hazelnuts, walnuts – we used the acorns) and mix it all together. Add some sugar and whatever else you want in there (I added some chocolate bean chips), mix and pour the mixture on your apples. Put it into the oven and bake at 180 C until the apples have the consistency you like.
If you want a more specific recipe, look up “apple crisp recipe”.
The acorns taste great in the crisp, earthy and nice!

The Pudding/Fruit Leather

Neither Jaya nor I have ever made a pudding in the English sense and didn’t feel like looking up a recipe. So we just mixed some stuff together:
Three persimmons (they didn’t taste of anything, so just use apples or whatever else you have), four or five apples, some sugar, whole oat flour, whole wheat flour, acorns. Mix together to get a doughy consistency. We put one half in a cake form and got some kind of cake and one half spread thin on a cookie sheet and got a fruit leather. The cake is ok, but I wouldn’t make it again, but the fruit leather is great!
If you don’t have whole oats to make oat flour out of, just use some oatmeal.

And now the best: The Incredible Yeast Butter!

So, Jaya wanted to eat some buttered bread, but also craves yeast, so he decided to just mix butter and yeast! Add some spices and you get a yummy spread!
We used half a block of molten butter, same volume of nutritional yeast (a half cup), some salt, pepper and voila! You’ve gotta watch out now, we ate almost two loaves of bread because the butter was so yummy.

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Harvest Time!

That’s what I love about fall: so much free food!

I harvested some rosehips and hawthorn berries yesterday and started cutting the rosehips in half to get the seeds out. Tedious work, but I’ll get nice rosehip tea in the end.

Pretty pretty berries and leaves

Pretty pretty berries and leaves

We also picked acorns the other day and on Sunday we had Nadine and Basti over and processed the acorns. We should have ground them up, though, because even after four water changes they’re still a little bitter. They will be fine in bread nevertheless.

Crack 'em and peel 'em

Crack 'em and peel 'em

We boiled the acorns and changed the water four times

We boiled the acorns and changed the water four times (make sure to only pour hot water on the acorns, otherwise the tannins get stuck!)

Acorn mush!

Acorn mush!

Note to self: next time grind the acorns before boiling!

And since it’s getting chillier by the day, I moved my indigo and my tobacco plants indoors today. I hope they’ll survive the winter well.

And last but not least we prepared a new harvest: We made seedballs and planted them here and there. It’s not the best time of year to plant things, but I hope the seeds know better than to germinate know. Also, it’s just a trial run. It’s been raining nicely, so the balls should have “melted” by now.

Behold the beauty of seedballs

Behold the beauty of seedballs

How to make seedballs:

5 parts dry red clay
3 parts dry organic compost
1 part seed
1 – 2 parts water

Mix the dry ingredients, and add the water by and by until it forms a mix that holds together without crumbling but isn’t so wet that it wouldn’t roll into balls.

We used 1/2 cup measurements and got about 250 seedballs .

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