the potter is in the mud!!

I am madly glazing and bisquing for our last kiln before summer.  I think I have surpassed my life time record for making mugs, but I have yet to count them.

Still trying to fill orders and I am bidding on another one.  Call me crazy itès not the first time.

 

The farmer in me is calling and the beds are increasing, the dead crab apple came down today, so so long to the blooms, and hello to a more sunny bed where I can grow more food.  Here are some photos of the new beds, including the straw bale.  I would still like to get some more beans and greens in, but trying to focus on the glazing and loading for the next three days.

 

Parenting Victory

I am raising a fussy eater, but I refuse to feed him his choices of Kraft Dinner and hot dogs.  I havent excluded those, but am still trying to expand the repetoire.  He grows and is healthy, but I want to give my little prince the best.
Today I tried salmon burgers and he ate two, and asked for more!!! I feel like I won an Olympic event.  Keeping it simple and one new thing every few days has been more successful for me in the last few weeks.

Here he is practicing milking skills at Legoland last month.

Celebration Recipe for a crowd

Roast Pork, Puerco Assado Cuban Style


When people hear me speaking Spanish, they will often ask where I am from. I am a prairie girl from Manitoba but was married to a Cuban, and lived Cuban for several years. I still love the country, the culture the food, etc. Righ now we are continuing to be in winter, even though it is April 15th, I think we should try and bring on the spring by Eating Cuban food.



Here is one of our classic recipes for any and all celebrations.

One 10-15 pound pork leg(1 Lb per person) prepared by the butcher for roasting

8-10 cloves garlic, or to taste

2 tsp dried oregano

3-4 tsp salt

freshly ground black pepper to taste

2 cups sour (Seville) orange juice or 1 cup sweet orange juice mixed with 1/2 cup each fresh lime juice and lemon juice

2 bay leaves, crumbled



Directions:

Make sure you have a large enough pan with generous sides, so the fat will not splatter. Be sure and check if this will fit in your oven and in your refrigerator for overnight marinating.





1. One day before cooking, wash the pig inside and out and pat dry with paper towels. In a mortar, combine the garlic, oregano and salt, and mash to a paste. Place the pig in a large pan, rub it inside and out with the garlic paste, season it liberally with salt and pepper and pour the soured juices over it. Sprinkle with the crumbled bay leaves. Cover the pig with aluminum foil and refrigerate 24 hours.



2. Three to 5 hours before serving, preheat the oven to 375 F degrees, remove the pig from the marinade and reserve the marinade. Place the pig in a shallow aluminum foil-lined roasting pan, insert a wad of foil in the mouth to keep it open, cover the ears with foil and brush the skin with oil. Insert a meat thermometer in the hind leg, making sure it does not touch bone, if you are unsure about cooking time.



3. Roast the pig 1 hour, lower the oven to 350F degrees and bake 2-5 hours more (depending upon the size) basting frequently with oil, juices, and reserved marinade. Remove the foil halfway through the baking time.



4. When the pig is done to an internal temperature of 185F-190F degrees, the skin is a golden brown, and the juices run clear when the thigh is pierced with a fork, transfer to a large platter and allow to rest 15-20 minutes before carving. (The meat will be very well done and practically falling from the bones).

Makes 10-12 servings (for Cubans, would likely serve 20 plus Canadians).

Community Supported Agriculture for Casi Cielo (almost Heaven)

Casi Cielo-CSA



I am developing a Community Supported Agriculture project for my micro Urban Farm, called Casi Cielo or Almost Heaven for 2013. I have a small house on a big yard in Norwood/St. Boniface where I am living out the principle of grow food, not lawns.



Since my “farm” is quite small, my plan is to offer a crate of fresh, organic (not certified) , locally grown fruit and vegetables on a weekly baiss starting at the end of June until mid September for a total of 13 weeks. A share in the Casi Cielo project will 300.00 (or 23.07 per week). The food will be fresh, full of nutrients and hand picked. There is risk in any farming or gardening venture, but I will aim ensure a good quantity, with high quality food throughout the season. Peter Rabbit ensures that we have well naturally fertilized soil that is augmented by compost. Amounts and types of produce will vary with the seasons, and the weather conditions. I will grow a variety of greens, root vegetables, squashes, herbs and beans. My aim is to supply enough vegetables for a family of four, or two vegetarians for each week. Pick up locations will be one mid city (downtown) point and my home in St. Boniface. Pick ups will be on Friday afternoons.

My Philosophy

I love growing food and flowers. I love sharing the fruits of my labours with others, and would love to grow full time. I want my customers to know how I grow the food, and even have input into what I grow, to match the needs of their family’s diet. If you cannot pick up your vegetables due to travel or other summer time issues, please call and let me know if you are sending an alternate. Food should not be wasted!!
I will offer 13 weeks of produce from the end of June to mid September, with produce available based on early to late producing vegetables and fruit and herbs.  I will be growing rhubarb, spinach, kale, lettuce,onions, raspberries, strawberries, apples, tomatoes, peppers, ground cherries, beans, carrots , beans and a variety of squashes.  Each share is 300.00, breaking down to 23. 10 per week with a wooden crate of produce every week!

I need 3 more families to make this viable and hope that you will support me in this new adventure. 
If you want to be a part of my farm dream comin alive; email me at nancyblokland@msn.com, with your name, address, and phone number. deposit of 50.00 required by April 15th, with the remainder due June 1, 2013. Please call me with questions, concerns or requests at 204-799-3792

We all need Nosh, recipe time!!!!

November is fast approaching, which has it's good points.  As the cold wind blows and snow threatens, I can rationalize more calories to fight off the chill of the days.  Here is a great recipe to go with all those soups and chilis and stews we will be eating over the next few months.  I have some tomatoes still that are not salad worthy, but great for this recipe.

Roasted Tomato Feta Scones


Makes 8 scones

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon garlic salt

4 Tbsp cold unsalted butter, cut into cubes

3/4 cup heavy cream

1 egg slightly beaten

1 – 4 oz package feta cheese

½ cup roasted red tomatoes, chopped

2 green onions, finely sliced

Directions:

Preheat oven to 400 degrees. Place the flour, baking powder, garlic salt and butter in a food processor. Pulsate everything in 3-second intervals until the mixture resembles coarse meal. If doing this by hand, use 2 knives, a pastry blender or your fingers.Transfer everything to a large bowl. Stir in heavy cream and egg, mixing the dough by hand until it comes together. Add feta cheese, roasted tomatoes, and green onions. Gently mix the ingredients by hand until the savory ingredients are evenly distributed. On a floured surface, form a big dough ball. Flatten the dough into a 1 inch disk and cut it in 8 equal pieces. Bake for 15 minutes on a baking stone or a baking sheet lined with parchment paper. Remove scones from baking sheet and cool on a wire rack.

Enjoy this comfort food

This was one of the prettier plates at a dinner at Segovia here in Winnipeg.  Specializing in Tapas we had lots of wonderful little tasty plates.  This was by far the most beautiful, mostly because of the beautiful bowl that held the Elk Short Ribs.

This month is another month of throwing for the Summer and fall shows, so lots of bigger pieces, and thinking of wedding gifts and the like.  Hoping for lots of salad bowls, wine tumblers, platters for entertaining.  May is my last push before I am seriously turning back into a micro urban farmer.  The unloved and neglected looking yard is calling out to me each morning as I go to work and return.  Why don't you stay and tend to the weeds and quack grass, it seems to say.  The compost bin is quite scary at this moment, and will need to be reckoned with.  It's raining as I write, so at least that is less watering of the transplanted fruit trees.

Back to trimming tomorrow night, as soccer begins on Tuesday.  Sort of feeling like a hamster on one of those wheels. I am spinning, but not moving down the track.

Spring Colours in all shapes and sizes!

Bowls, bowls and more bowls, yarn bowls, berry bowls, little bowls , bowls with plates and cups.  I seem to be very firmly entrenched in vessels that hold food. this weekend, great progress was made on getting the yard and garden ready for spring, so I can grow food to put in the bowls. All very sensible if I look at the big picture. And of course, coffee cups and wine tumblers to aid my failing energy and tired muscles.

Local Fall Fun and a Delicious Apple Sauce Cake

Applesauce Cake
Ingredients


1 cup butter, room temperature

1 cup sugar

2 eggs

3 1/2 cups sifted all-purpose flour

1 teaspoon baking soda

Pinch salt

1 teaspoon cinnamon

2 teaspoons cloves

2 teaspoons nutmeg

1 cup chopped walnuts

2 cups raisins

2 cups unsweetened applesauce

Directions

1.Cream butter and sugar together until light and fluffy. Add eggs; beat well. Set aside. Sift together flour, baking soda, salt and spices. Remove 1/2 cup of flour mixture and stir into nuts and raisins. Set both aside. Alternately stir flour mixture and applesauce into creamed mixture. Mix well. Add nuts and raisins; stir to blend. Pour batter into greased and floured bundt cake pan. bake at 350 degrees F for 65-75 minutes, or until cake tests done when wooden pick is inserted near center. Cool in pan 10 minutes; turn out on rack to complete cooling.