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Bonnie
- Female
- Provo, UT
- United States
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Bonnie's Groups
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BREAD!
75 members
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Herb Lovers!
44 members
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Cheesemakers!
46 members
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Food Preservation
75 members
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Urban Gardeners
128 members
Bonnie's Page
Latest Activity
My neighbor makes Zucchini jam--it's delicious! She seeds and shreds the zucchini, then cooks it like fruit jam, adding cinnamon and walnuts, and bottles it. She uses the huge squash that's too big to eat, so you use up your garden surplus. It's g...
I use the Ball canning book as my guide for everything, and there are plenty of soup recipes. Check out their website at http://www.freshpreserving.com/
As a general guideline, most canned foods last about a year; they can go a little longer if t...
I've heard that canning baked goods isn't safe--there's a risk of botulism--anybody know anymore about it?
I've done strawberry jam, and I'm waiting for apricots to come on for jam, and tomatoes and peppers for salsa. Yum!
I fight aphids with a little dish soap. Mix a couple drops with water in a spray bottle and douse the leaves every couple of days until the bugs go away. Also watch for ants. They always seem to come in pairs with aphids in my area. If you know an...
The trick to whole wheat bread is time. It takes about twice as long to rise as white bread. I've also found that if I add about half the flour, then let it rest for 10–20 min, then add the rest of the flour, it comes out a little lighter. Instead...
Plum-style tomatoes like romas work pretty well because they have more pulp and less liquidy seed stuff in the middle. I like to go with larger tomatoes so I don't have to peel quite so many. Try a local nursery to find varieties that grow well in...
During the growing season, keep it trimmed. If you have to trim more than you can use, tie it up to dry. Then use the dry spices in the winter months.
plant cilantro as early as you can scratch in the soil....It thrives in cool moist weather and bolts when the warm days come. I plant my seeds in the fall and they come up on their own early in the spring. They dig that!
For grocery store yeast, use SAF-instant, it comes in a 16-oz. bag, if you can get it. Otherwise Red Star is your best bet. Fleishman's flavor is a bit overbearing. If you plan on making bread often, buy a jar and keep it in your fridge or freezer...
Home baking of bread deserves its own group!
My parsley and cilantro went straight to seed last summer. Any tips for avoiding that this year?
A group for people who are passionate about their herb gardens. Share recipes and discuss all aspects of herb growing here from culinary to cosmetic.
A group for people interested in or already making their own cheese. Share recipes, tips, stories and more.
How-To's on putting food aside: canning, freezing, drying, much more...
Gardening in the city is where it is at! Small spaces, roof gardens, window boxes. Talk about your methods. Share your stories. Grow your knowledge.
Profile Information
- What Kind of HOMEGROWN are You?
- Fill in the Blank
- Fill in the blank:
- Earth Mama wannabe
- A bit about me:
- I'm a Utah mama stuck somewhere between earth loving hippie and crazed soccer mom. I love to cook and learn about food and figure out how to make stuff at home. In the summer the porch of my apartment is surrounded by my attempt at container gardening.
- Latest greatest meal cooked at home:
- homemade pizza and fresh veggie sticks
- Currently reading
- The Tipping Point, Malcom Gladwell
- Currently listening to:
- O.A.R.
- My latest DIY project:
- planting flowers and tomatoes
- Web site I recommend
- http://goodreads.com
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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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