Chiot's Run

Checking our Beehives after a Long Winter

Susy — Tue, 16 Mar 2010 08:45:57 +0000

Every couple weeks throughout the winter, we put our ears up the side of our beehives and listening for that humming sounds that bees make keeping warm. There are a few steps you can take to help them survive the winter; you make sure you don’t take too much honey from the hive so they have enough to eat throughout the winter and you try to keep them dry. We didn’t take any honey from our hives last fall, trying to give them the best chance for survival.

If you were reading the blog last summer, you’ll remember that we split our hive. We were worried that the new hive, which was the smaller of the two, might not make it through the winter because of their lower population and less honey stored. Oddly enough all winter long they were the strongest hive, buzzing away quite loudly. When the weather warmed up they were the first bees to leave the hive.

Last week on a warm day (it was almost 70) we decided to check on the old hive, which we were worried hadn’t survived. We found a small cluster of bees and spotted the queen so they seem to have survived the winter, although they appear to be weak (although since this is the first time we’ve overwintered bees, we’re not sure). They still have a ton of honey left, so we’re hoping they make it through any more cold spells we have.

It’s good to see activity at the hives again and see bees flying around the garden on warm days. We noticed that they’re already bringing in pollen, most likely from the crocuses that are blooming and the pussywillows. We’re considering moving our hives to a different location where they’ll get more winter sun. That’s something we’ll be doing soon before they get too big this spring. We also found a great new resource with tips on overwintering bees and beekeeping in general, for those of you interested here’s the link. We’ll be ventilating our hives better this year and wrapping them in tar paper next winter.

Hopefully we’ll have a nice harvest of honey this summer from our hives. We may end up splitting one of our hives again if they’re both strong by early summer. It wasn’t much later than this last year that we got our first package of bees. If you’re interested in getting a hive now is the time to buy. Make sure you ask around to find a good reputable source.

Have you ever thought about getting bees for your gardens?

Time Machine: What I was Doing 1 Year Ago

Susy — Mon, 15 Mar 2010 08:45:04 +0000

One of things I love about blogging that is encourages me to take tons of photos. I average at least 20 photos a day and some days more than 200 (thank goodness for digital). The best part of taking so many photos is that I have a pictorial journal of everything I’ve been doing for the past 10 years. Digital photos have a time stamp that tells you exactly what date and time the photo was taken – I love this feature. I was wondering yesterday what I was doing on March 15 of last year, so I opened up my photo program, here’s what I found:

I finished off a batch of maple syrup in the morning and put some peas in water to soak for planting the next day. These are the peas that the deer ate, so I never even got to eat any of these.

It was a beautiful spring day so we celebrated by going on a picnic with friends at a local trail. We enjoyed a good lunch and a short hike. The perfect way to enjoy a beautiful spring day besides!

After hiking we came home to get some work done in the garden. I carried 5 trays of seedlings up to enjoy the warm day on the front porch: 3 trays of onions, 1 tray of nice lettuce, and one tray of broccoli & cabbage. This year I barely have some onions that germinated this past week.

I also sifted some compost to amend the soil in the cold frame for a planting lettuce seedlings and beet seeds. This past week I did sow some spinach seeds in the cold frame after amending it with some compost.

These lovely lettuces were planted in the cold frame in the afternoon, they’re only a week or two away from harvesting small leaves for a salad. I don’t even have lettuce yet, except for a few mache plants that overwintered. These are the lettuce seeds that I started to choose the winner of the Freedom Seed contest.

I also started beet seeds in the cold frame. This past Friday and I started spinach in the cold frame.

I also took a ton of photos of the beautiful sunset we enjoyed that evening, what a perfect ending to a perfect day!

I have 165 photos from March 15, 2009. I do need to delete some of them, but I definitely have a great photo journal of what I was doing on this day last year, and what the cats were doing.

Do you remember what you were doing on March 15 last year?

Rainy Days

Susy — Sun, 14 Mar 2010 08:45:21 +0000

“Anyone who says that sunshine brings happiness,
has never danced in the rain.”

~ Author Unknown

It’s been raining here since Friday evening, not that I mind. I’ve been baking up some more sourdough bread for the freezer and cooking up a few dishes to eat on this coming week. I managed to score some lovely mushrooms at the Local Roots Market and I paired them with a venison roast courtesy of Mr Chiot’s hunting last fall. What a delicious combination.

I’ll be baking up some squash today to make some butternut squash soup, butternut squash ravioli, squash pudding and some Barley with Butternut Squash & Preserved Lemons (remember those preserved lemons I made?). These will all be for the Real Food Challenge over at Not Dabbling, so I’ll be taking photos of everything for future blogposts. I can’t think of a better way to spend a rainy weekend than in the kitchen baking up some warmth and happiness.

What’s your favorite way to spend a rainy weekend?

Sunny Spring Days

Susy — Sat, 13 Mar 2010 08:45:47 +0000

The first warm sunny days bring out the best in all of us here in NE Ohio. Everyone seems to be in a better mood, they’re is excited that the long cold gray days of winter will soon be only a memory. People are out and about smiling, working in their gardens, walking their dogs and they seem to be having a good time. I waved to many neighbors while out on the front porch getting some seed flats ready.

It won’t last long, winter isn’t even close to being over her in Ohio. We’ll still get a few more snowstorms and some crisp cold weather. I still have at least 2 months to be patient until I can plant anything slightly tender in the garden. Even cold tolerant plants can easily get nipped by the usual winter relapses we have. So one must be careful to remember that spring isn’t yet here when we have a few warm days.

While the warmth is here we take full advantage. We’ve been going on nice long walks in the afternoons, soaking up the sun and getting some exercise (and preparing for our spring hiking vacation). On Thursday I even hung out the first load of laundry this year. Mr Chiots checked on one of our beehives that sounded a little weak, and as of right now both hives survived the winter.

I checked the soil in the raised beds, and it’s still frozen solid about 1/2 inch below the surface. I covered one bed with the cold frame yesterday and seeded some lettuce. I’m hoping to cover the remaining cold frames with plastic to warm the soil more quickly and protect the plants inside from the worst of the remaining winter weather.

What do you do you take advantage of the first beautiful days in the spring?

Finishing Off our Maple Syrup

Susy — Fri, 12 Mar 2010 08:45:31 +0000

Sugaring season is just about over here in Ohio. We had a warm snap that ended it about a week earlier than last year. Although a short season, it was still successful. We ended up with over a gallon of golden goodness straight from our back yard! Next year we’re hoping to tap even more trees so we can, hopefully, get a few gallons of syrup, then we could give some away (perhaps a jar to a lucky reader). But with only one gallon this year, we’ll probably give some to my parents and we’ll keep the rest.

The hardest part of making maple syrup is the finishing. You have to heat it to a certain temperature; not below or it might spoil, not over or it will crystallize. Everywhere you read you get different information about the temperature or method for finishing your syrup properly. I read this article and used their method, which worked beautifully. I figured the experts at the Ohio State University would know what they were talking about!

After heating to the proper temperature, you’re supposed to strain your maple syrup through a felt filter, some use wool, some use synthetic. Since I’m more of an all-natural kind of person, I bought some organic wool felt from Syrendell at Etsy.com to make my own filter. I figured I could make my own much cheaper. Unfortunately I bought the felt a little too late and it didn’t get here in time, but I’ll have the filters sown up and ready to go for next year.

We ended up filtering ours through a few layers of cheesecloth. We filtered once before finishing the syrup, we poured the hot syrup that was almost finished through cheesecloth to get most of the sugar sand out. Then we finished the syrup and strained again, through some fresh layers of cheesecloth. This did a remarkably wonderful job of straining the syrup. It’s beautifully clear, with hardly any maple sand in it (I’ve read maple sand can make the syrup bitter during storage, which is why it’s recommended to strain it out).

I took some of our finished maple syrup outside yesterday morning to get a few shots, it’s so beautiful! I love these little Weck jars I got to store it in, they should be the perfect size for 2 meals. You can see the two different colors of syrup we got from our two batches. It’s so delicious, hard to believe we made it at home. One thing is for certain, not a drop of this will go to waste! When you take such a hands on approach to making your own food you really appreciate it because you know the effort that goes into it.

What do you recommend for our first meal to enjoy our homemade syrup on:
pancakes, french toast, fried mush, ______________?

First Seeds Planted this Season

Susy — Thu, 11 Mar 2010 08:45:07 +0000

We’ve had some beautiful sunny warm days this week that have awakened my gardening spirit. I spent some time on the front porch in the sun starting a few flats of seeds. The first seeds of the 2010 gardening season. What did I plant? Onions, of course.

Onions take a long time to germinate and they can be planted outside earlier than many other plants. So typically onions are the first seeds to start in late winter. Many people prefer using onion sets since they’re easier, but I like the variety offered by onion seeds. I planted 2 different varieties of heirloom onions this week.

Jaune Paille Des Vertus (onion) – Introduced about 1793, this old onion is now hard to find. It is also called Brown Spanish by French seed house Vilmorin; in 1885 they said, “The winter supply of Paris and of a great part of Europe consists chiefly of this variety, which may be often seen hanging up in dwelling-houses in long hanks formed by interlacing and plaiting the withered leaves together.” The roots are flattened and 3″-4″ across, the skin is a brownish yellow and the flesh is flavorful. This antique is known for its keeping qualities that made it a standard in Europe for over 200 years.

Yellow of Parma (onion) – Long-day type–Large, golden onions are oblong-globe shaped. This late onion makes an excellent keeper; a rare and hard-to-find Italian variety.

I waited a little longer this year to start onions. Last year I had onion seedling that needed to be planted outside and nowhere to put them due to weather and too wet conditions. (this is a photo from April 10, 2009)

Later this spring (as soon as I get the seeds and the ground thaws), I’ll be direct sowing a few other varieties of onions in the garden as. I’m going to compare the effects of starting the seeds indoors or direct sowing in the garden. If direct sowing works well, that will sure save me some time each spring.

Any seeds being starting for your 2010 gardens? Which ones?

Some Like it HOT

Susy — Wed, 10 Mar 2010 08:45:00 +0000

I’m a big fan of hot food, and by hot I mean spicy hot. You’ll find me adding crushed red pepper to just about everything I eat. Because I like it so much I decided to grow some in the garden last summer. I ended up with quite a bounty thanks to the full sun conditions in my mom’s garden and the few plants I had here at Chiot’s Run as well. I dried the ripe cayenne peppers and have them stored in a big jar in the basement pantry.

Every so often I add a few to my spice grinder (which is a coffee mill only used for grinding spices, who wants spicy coffee?). I grind them a few seconds for freshly ground red pepper flakes. I’m sure enjoying my homegrown cayenne, it’s much hotter than the red pepper you buy in the store and has a great fresh flavor. BEWARE – don’t inhale too deeply when you open the grinder, you’ll end up in coughing fits!

I’m glad I like cayenne pepper because it’s health benefits are quite numerous, see references below. There’s even an entire book about it The Health Benefits of Cayenne, I must get this from the library.

I love spices because they make your food taste so much better and they really up the nutritional content by adding all kinds of vitamins, minerals and trace elements. They’re a great way to layer on the flavor and the health!

So what about you – are you a hot & spicy kind of person, or do you have a more sensitive palate?

read more about the health benefits of cayenne pepper:
Organic Facts
The Worlds Healthiest Foods
The Health Benefits of Cayenne Pepper

The Days Were Clear and Bright

Susy — Tue, 09 Mar 2010 08:45:11 +0000

The days were clear and bright. Laura and Mary stood on chairs by the window and looked out across the glittering snow at the glittering trees. Snow was piled all along their bare, dark branches, and it sparkled in the sunshine. Icicles hung from the eaves of the house to the snowbanks, great icicles as large at the top of Laura’s arm. They were like glass and full of sharp lights.

Laura Ingalls Wilder (Little House in the Big Woods)

One of my favorite things to see in the winter are icicles. We don’t get them very often since our home is well insulated, but when the sun shines brightly on a cold day it melts the snow on our dark roof. This makes icicles form on our front porch. They’re so lovely with the blue skies behind them and the sun making them sparkle. They don’t last long, one moment they’re gracing the front porch and the next they’re gone. I’m glad I got out to capture a few photos when I did, they were beautiful.

It took me a few patient moments to catch this drip falling from the icicle. If you look at the large image you can see that the drop reflects the ground upside down, wonderful!

Icicles are one of my favorite parts of winter, they always seem to come as the days get longer and sun gets warmer. I especially love them on days like this when they sparkle in the sunlight, it’s almost as if they’re announcing the coming of spring! Most likely there will be no more icicles this winter. They will give way to leaves that will clog the gutters.

What’s your favorite part of winter, the snow, the ice, the cooler weather for your southerners?

Quote of the Day: Helen Keller

Susy — Mon, 08 Mar 2010 08:45:00 +0000

I long to accomplish great and noble tasks,
but it is my chief duty and joy to accomplish humble tasks
as though they were great and noble.

~Helen Keller

I thought of the earthworm when I read this quote. Always working away under the ground, not often seen or appreciated. I can really relate to this quote, as an introvert I’m not one to volunteer for those out in the open tasks. I find much more satisfaction and reward in working behind the scenes, doing those jobs others often find repetitive & boring. Gardening is my favorite humble task, when planting, raking and weeding you can let your mind wander while your fingers and hand work away. You get a deep sense of satisfaction at a job well done and the bounty and beauty from you garden, and these they are often only enjoyed by you.

What’s your favorite humble task?

Making the Most of Time in the Kitchen

Susy — Sun, 07 Mar 2010 08:45:16 +0000

It’s been a busy busy week here at Chiot’s Run. With the Real Food Challenge going on at Not Dabbling, sugaring our maples and all the usual work and activities I haven’t had much time for blogging. I’m reposting this from Not Dabbling. I thought some of you who don’t read over there would enjoy this article.

*****

When it comes up in conversation that I make everything from scratch, including butter, bread, pasta, etc, I often hear, “Oh, well, if I had time for that I would, but I’m so busy.” I must admit, it’s not that I have more hours in the day than everyone else, I have two almost full-time jobs (that’s 2 full-time jobs not 2 jobs that equal 1 full-time job) and write for 4 blogs. I grow some food, can & freeze food in the summer, we sugar our maple trees and keep bees. We don’t have kids running around which saves us time, but I still have to make the best use of my time in order to get things done. Mr Chiots helps out a great deal as well, although since we own a business he spends between 60-80 hours a week working as well. We both work from home, which saves us time commuting and allows us to monitor certain projects during the work day.

I must admit, I love to cook, always have. I enjoy spending time in the kitchen, chopping vegetables, kneading bread, churning butter. Being in the kitchen is usually relaxing for me and it’s a great creative outlet. It’s kind of like gardening, you can let your mind wander while you’re hands do the work. That being said, I don’t have time to spend hours in the kitchen each night, I have to get my blog posts written! Over the years I’ve developed ways to make the most of my time in the kitchen, today I’ll share what works for me. After spending some time cooking you’ll start to develop your own techniques that work well for you.

Cooking from scratch doesn’t mean being a “foodie” and having sun-dried tomatoes, capers, truffles, white wine sauce and pancetta in the pantry. It’s no wonder people buy canned or pre-made items, if they feel “cooking from scratch” equals gourmet meals with all kinds of dishes. There are times when I make gourmet meals with exotic ingredients and many components. Most of the time, in day-to-day life, we focus on eating good quality simple meals consisting of a few ingredients, often all in one dish.

The best way I’ve found to save time in the kitchen is to “Keep it Simple”. Forget what you’ve learned about meal components and what makes a “healthy” meal. Cooking from scratch can be overwhelming if you feel you need to have a meat, a few veggies and a fruit for each meal. When you make meals from scratch you can focus on making nutrient dense foods so you don’t have to be cooking/eating as many different dishes. For example, when I make tomato soup I use my home canned soup (made with tomatoes, celery, onions, parsley) and I add equal parts chicken stock and some butter to the soup (bones stocks add loads of vitamins, minerals, trace elements & nutrients and butter, especially pastured milk butter, adds lots of healthful fats to your meals). I also add spices & herbs, often Italian spices, fresh basil, dried oregano, parsley (herbs also add vitamins, minerals and trace elements). Often I’ll top the soup with some grated raw milk cheese and a side of crusty sourdough bread topped with lots of butter. Because I’m getting so many vitamins & minerals from what’s in the soup (spices, herbs, bone broth, butter, vegetables), I don’t need to add anything to this meal, I’m getting tons of nutrition from one hearty bowlful.

Learning to cook good simple food is a beautiful thing. Realizing that you don’t have to have a meat, two vegetables, a fruit and bread to have a “complete” meal is liberating. It opens the door to creative casseroles, stews loaded with all kinds of goodness or meatless meals that are surprisingly filling and delicious. Learning to put your vegetables/fruits into the main dish saves tons of time. Instead of having chicken with side of rice, peas and carrots, how about making a pot of chicken and rice, with everything in one dish. You save time by cooking everything together, you can add broth and extra spices that add extra nutrients to your food. Not only do you save time by not cooking 4-5 different things and having 4 pots on the stove, you also save money and so much time washing pots! Double or triple that recipe and you’ll save even more time.

“Doubling the Recipe” is another technique I often employ to save time. It doesn’t take much longer to double a batch of soup, to make an extra pan of lasagna, or to double a batch of bread. You can freeze the extras in meal sized portions for your family and have quick meals ready to go on busy days. Spend a lazy Sunday afternoon making 2-3 pots of different kinds of soup and you’ll have a couple weeks worth of lunches or dinners out of the way. Not only will you save time by not having to cook every night, you’ll have quick meals in the freezer ready to go. I often quadruple my bread recipes (generally making 2 double batches) so I have a nice stockpile of bread in the freezer for the summer months when I don’t feel like baking.

Learning to “Creatively Turn Leftovers Into New Dishes” is another great way to save time in the kitchen. If you don’t mind leftovers you could just make up big batches of things and eat on them all week, which we often do for lunches. Dinners often call for something different though, so I try to find ways to be creative with our leftovers. For example, if I decided this week I want roasted chicken and potatoes on Sunday evening, I’ll roast an extra chicken and extra potatoes that evening. I can make a big batch caramelized onions to use with the leftover chicken all week while it’s roasting. I now have a whole chicken, extra potatoes and a big container of caramelized onions to use for future meals during the week. Monday we can have chicken quesadillas, filled with roasted chicken, onions, greens, salsa. Tuesday we can have chicken pizza, pizza topped with chicken, sun dried tomatoes, olives, peppers and onions. Wednesday we can have BBQ chicken sandwiches, topped with onions and cheese with a side of baked potato fries (made from those roasted potatoes). Thursday evening we can have we can enjoy omelets with chopped with potatoes, onions, and cheese. Friday a hearty chicken vegetable soup made from the bones and extra leftover chicken (you can make this any night of the week after you pick the chicken off the bones and freeze it).

Make sure you “Have Fun with Your Food”. Let your kids pick out a new fruit or veggie at the grocery store. Have one night a week called “smorgasboard” make it a meal of all the leftovers in the fridge that need eaten up. We have at times had meals like this made up of: baked beans, fried plantains, pizza, salad, green beans, etc. Make “leftover” pizza, topping your pizza with whatever leftovers you find in the fridge (we’ve had some surprisingly good pizzas topped with odd items). Make it a game and your family with love it.

“Learn to Make Some Quick or On The Go Meals”. When we’re out late and are hungry having a quick meal you can make within 15 minutes of getting home will save you from eating out (plus carrying a few snack whenever you leave home helps as well). Eggs make the perfect quick meal, they’re healthy and they cook up in a flash. Fried or scrambled eggs with some homemade ketchup & toast topped with preserves. How about an English muffin egg sandwiches when you need a portable meal to take with you as you run out the door. And don’t forget about the humble peanut butter & jelly, very delicious, nutritious and portable! We often have tomato soup as a quick meal, or something from the freezer.

Do you have any great time-saving tips to share? How about some creative ways to use up leftovers?