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Melody Rudenko
- Female
- Corvallis, OR
- United States
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Melody Rudenko's Groups
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Kombucha
31 members
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I Could Ferment That!
35 members
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The Brewers Pub - Sit ...
27 members
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Food Preservation
75 members
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BREAD!
75 members
Melody Rudenko's Page
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I didn't know that about honey either- thanks! Also the tip about wheat flour needing more kneading (heh) is helpful.
I've tried two wheat loaves with a little honey, and they've been very tasty but very dense. Though it was nice to dip one of th...
Anybody have a good recipe for pickled peppers? I was going to use my normal dill pickle recipe, minus the dill. I've got a mix of pepper varieties, but mostly banana peppers.
I just participated in a community canning day at a local college, and the giant steamer they had there didn't seal the jars well enough. My mom lost all her applesauce, and another couple lost all their tomatoes. It's water bath for me from here ...
I know people who swear by their steam canners. My friend and I used hers for making strawberry jam not long ago and it was so much more manageable than the big old kettle. The jam was fine--no one died. But I don't think I'd use one for anything ...
We're still in the flower stage here in Oregon, but by the looks of things we're going to have a much more productive year than the last few. Must be the warm wet spring. Last year I made pie filling and way too much jam. This year I'm going to sh...
I haven't had an over abundance from my own garden yet this spring but my vegetable drawers runneth over with produce from the CSA basket. I've tried preserving some of the bounty in ways that I had no technical reference of guidance for, but I th...
I don't strain it, I just pour it into a glass and drink. I throw a mother and a cup of K into a new jar for the next batch.
It needs to eat and breathe however you store it. The fridge slows it down and makes it last longer. Sometimes if you lea...
Bonnie said:Honey also acts as a natural preservative so your loaves will last a little longer. =o)
Thanks for the great tip! I LOVE LOVE LOVE honey, and I'm working on substituting it into more of my baking (though I am trying not to change too...
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...
That's a beautiful mill! Please let us know how it works. Did you get the large one?
Our Home Works said:Hi Melody - In my Master Food Preserver class, they don't recommend using steam canners for food safety reasons. The jar can heat unevenly and have hot and cold spots that gives bacteria a place to grow.
Thanks. That's intere...
Hi Melody - In my Master Food Preserver class, they don't recommend using steam canners for food safety reasons. The jar can heat unevenly and have hot and cold spots that gives bacteria a place to grow.
It's too rainy to garden, so I was reading the territorial seed catalog and saw a steam canning set for sale. Does anyone have experience with one of these? I've only used water bath and was wondering how they compare.
I actually do have a hand crank mill and I find it to be too much sometime. Looking into converting it to pedal power :) I would like to agree that home ground is the best, because you know exactly what goes into it. I use one that my aunt purchas...
I've been reading online about how to brew your first batch of kombucha and the one thing that I'm not sure of is keeping the culture going. I found a reference to storing the mother in your fridge with a small amount of tea, but I'm not sure if t...
Comment Wall (1 comment)
- At 2:54pm on April 15, 2009,
Cornelia said… - Welcome Melody - I hope that only crust crumbs were shed in the battle for leftovers. Look forward to hearing more about your grass-shunning garden.
Profile Information
- What Kind of HOMEGROWN are You?
- Earth Mama
- A bit about me:
- Gowning my own veggie since I was a kid. I've waged war on my small grass lawn and converted it all to veggie gardening with a border of mixed native plants and ornamentals.
- Latest greatest meal cooked at home:
- Pizza: Spinach, Basil, Tomato, Olive and mushroom pizza with homemade wheat crust. Vicious battles were fought over the left-overs.
- Currently reading
- Animal Vegetable Miracle (I've read this every spring since it came out, yes it's that good!)
- Currently listening to:
- Old Crow Medicine Show
- My latest DIY project:
- More grass removal, apple trellises, and new back porch
- Web site I recommend
- http://www.homegrownevolution.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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