Sorry it has been a long time in between posts but Winter is fast approaching here in Tassie and it is a mad rush on good days to get all those last minute out door projects done before it is just to cold to go outside and on the wet days I have been busily preparing what fresh produce is around ready for those colder months, I practically hibernate in winter so I want to have a good stock of yummies to get me through.
A friend and myself went on a little road trip up to Oat lands to buy Tassie grown and milled flour the other day, we are so lucky to be able to do this it’s such a privilege. These guys have restored the old wind powered stone flour mill and it is spectacular, I haven’t used the flour yet but it looks and feels good, we tasted the sourdough bread in a bakery there that were made from the mills flour and it tasted so good. I bought a big bag of whole meal wheat flour, a big bag of Spelt whole meal flour and a few loaves of bread the flour should get me through winter.
On the way back we stopped at a farmers stall and bought some fresh veggies, I bought fresh corns and tomatoes to process ready for the winter months, they are two thing I cant grow here, I have tried corn a few times but it never matures and no luck growing tomato’s here out side the season isn’t long enough but I have a hot house now so next year I will be producing my own tomato’s yah!
I made tomato sauce with the tomatoes, the recipe is below.
- I box Ripe Field Tomatoes (Sorry didn’t weigh them, they filled a 18 liter pot)
- 8 large Onions chopped
- 3 cups homemade fruit vinegar
- 2 cups Red Wine
- 2 cups Raw Sugar
- 15 rehydrated dried chillies, I used 3 different types I dried from last season
- 6 Bay leaves
- 10 cloves
- 1 tablespoon Hot Paprika
- 1 teaspoon Salt & 1 Pepper
- olive oil extra
Cook whole Tomatoes for 30 minute let cool, squish with hand and put through sieve to remove seeds and skins put aside
Fry onions with 1 teaspoon of the sugar in olive oil until tender and caramelized add wine, chillies, cloves, salt, pepper, paprika, vinegar, and tomatoes simmer until 1/3 reduced then blend, put back on heat and add sugar boil hard for 20 minutes while bottles are sterilizing in oven and bottle hot.
I love corn but unfortunately it isn’t very nutritious but I know how to fix this little problem and it adds a new dimension to plain old corn. I use a process called nixtamalisation this is a process use in many ancient culture whose staple food was corn, if they weren’t using this process they could not have survived on a diet dominated by corn, the process is as simple as cooking the whole corn cobs in wood ash, this opens up all the nutrient to our bodies it is so simple but so effective.
I sieve the wood ash (1/2 cup to 10 cobs) so there are no large chunks in it and them simmer the corn cobs for about 3 to 4 hours, strain and rinse. I then cut the kernel from the cob make sure you get as much a possible a little trick I use to get all the kernel is once I have cut the kernels off I run my knife at an angle up and down the cob and all the succulent bits that get left behind pop out.
After I have all the kernels (from 10 cobs) I add one tea spoon of good sea salt, 1 cup water and squish it all up in my hand until it looks a bit like creamed corn you could munch with a food processor if you want it more creamy but with this lot I left it a bit more corse, now I let the corn sit in a crock or large glass jar for 4 or 5 days to naturally ferment and sour, at this point I have frozen mine so I can grab a jar in winter and put it in soups and breads.
I got this idea from Sandor Katz book Wild Fermentation, in his book he talks about the Cherokee sour corn drink called Gv-No-He-Nv this is left to ferment for weeks and then enjoyed I tried this and it was just to sour for me but it made a gorgeous corn soup so this is where I got the idea to do what I did above.
When I take it out of the freezer I will let it sit for a few days before I use it so it can activate again.
Well that is were I am up to at the moment I hope all is going well what ever season you are in. 🙂
CORRECTION- this is not Nixtamalized corn I have bin informed, technically that term only applies to “dried” grains but I’m leaving info there because apart from it being interesting n correct apart from that ok, Thanks 🙂