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Arthur
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- Boston, MA
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National Soup Swap Day!
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Boston HOMEGROWNers
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BREAD!
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For a few seasons I have been looking for commercially available produce rinse, not really to buy it, but to figure out what it contained so I could make some myself. I have been using a simple salt water rinse to get (mostly bugs) off the produce...
In celebration of our first child, we're going to attempt to make all the bedding for the crib, since it seems to be the same as our sheets, just smaller.
I will also attempt to make my own laundry detergent.
AKGW
Profile Information
- What Kind of HOMEGROWN are You?
- Dirt Under My Fingernails City Slicker
- A bit about me:
- All about local...but tend to travel a lot for work...but then I get to try other local stuff
- Latest greatest meal cooked at home:
- String bean, golden raisin, walnut salad
Butternut squash soup with candied ginger
Cinnamon duck in dark soy braise with saffron risotto and cumin carrots
Just about the end of summer - Peach crumble
- Currently reading
- More like re-reading: LaVarenne Practique, bread recipes
- Currently listening to:
- I'm behind the times, just got my first iPod and am re-discovering my CD collection
- My latest DIY project:
- took over unused common area space at my condo and built an herb garden with lots of lavender
Arthur's Blog
Do it yourself produce wash
For a few seasons I have been looking for commercially available produce rinse, not really to buy it, but to figure out what it contained so I could make some myself. I have been using a simple salt water rinse to get (mostly bugs) off the produce from the weekly share. Looks like someone has done the heavy lifting for me providing a few different recipes for easy, DIY produce… Continue
Posted on August 17, 2009 at 9:24pm —
Comment Wall (2 comments)
- At 5:13am on November 21, 2008,
Jacqueline Church said… - new here too! I see you are an author as well. check out Inked-In great community of writers who give me the kick in the pants when I need it and the shoulder when I need that instead. Not that I'm all that needy...I've recently started using Mushet's Art and Soul of baking.
- At 7:26pm on November 7, 2008,
Cornelia said… - Hurray Arthur! Welcome to HOMEGROWN.org - be sure to join the Boston Group, too!
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Latest from FARM AID
Staff Recipes: Roasted Heritage Breed Turkey
Even though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.
Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.
Here is her recipe from last year:
Whether fresh or frozen, bring the bird to room temperature before cooking.
Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).
Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.
Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.
Let the roasted bird rest 10-15 minutes before carving.
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