Four Batches of Homemade Granola Down, And the Recipe for You, Finally

So, I owe several people the recipe for homemade granola . . . and have been negligent in keeping garden posts up this spring . . . so to hop back into the ol' blog I will start there.

First I have to say that I discovered the basic recipe when served by Rhonda Stone, Pasadena City Council member Haderlein's Field Rep. She used a version of the Barefoot Contessa Recipe, which I dutifully looked up, and massively modified. (If you want to see the original, with some commentary, try here, at The Cookbook Critic. )

Moontree Granola

4 cups (apx 1 lb or 450 g) organic** Rolled Oats

2 cups slivered dry-toasted almonds

1/2 cup honey

3/4 cup good olive oil

2 cups toasted unsalted cashew pieces (whole cashews are more expensive, and need to be chopped a little; but even salted whole cashews can work)

2 cups raisins

1 cup dried cranberries

• Mix dry oats and almonds together in a large bowl; be sure there is room to stir the mixture after adding oil and honey.



• Mix the honey and olive oil with a hand or stand mixer on low, or light whisk. The goal is to evenly distribute the honey and oil so that it will evenly coat the oats.



• Pour a portion of the honey-oil over the oats and stir it in. Add some more honey-oil mixture and stir, to coat the oats and almonds. Continue adding honey-oil and stirring until (a) all the mixture is in and (b) all the oats have been coated. This may require some stirring well after all the honey-oil is added.
  

NEXT:

Cover a baking sheet (with edges) with parchment paper, or be prepared to scrub after baking. Spoon the oat mixture on the parchment and spread evenly.

Preheat oven to 350 F. Place sheet on middle rack, and bake for 20 minutes. After 20 minutes check cereal color and stir on the sheet. Cereal should be just tan. The final bake time will be between 20 and 30 minutes longer, but check the cereal every 10, then every 5 minutes.

Once the cereal starts browning it can go from lightly brown, to nut brown, to burnt in a few seconds. When the cereal is a light brown remove the cookie sheet from the oven. If the cereal cools on the sheet, it will continue to brown. If the cereal is already brown enough, slide the parchment off the tray and onto a heat-proof surface.

Let the cereal cool until cold, crumble into a bowl. And the cashews add dried fruits, mixing well. Store in sealed kitchen or Mason jars; makes about 3 quarts by volume with these add-ins.

Variations

Nuts: Substitute any nuts that you like, or leave them out entirely. Dry nuts (such as dry- roasted almonds) can go in with the oats, and are great with the honey-oil mixture. Oily nuts, such as cashews, peanuts, or similar, should go in with the dried fruit and not be heated. If nuts are omitted from the oats, reduce the oil slightly, by about a 1/8 to 1/4 cup.

Dried Fruits: Any dried fruits will work. I have used home grown dried apples and figs; my wife prefers no nuts and a mixture of Trader Joe's Raisins and "Golden Berry Blend"

Other Stuff: Leslie also likes to sprinkle ground flax meal on the spread out oats before baking (1/8 to 1/4 cup). Adds some good omega-3's and fiber, and a little nutty flavor. To turn it into candy, add a few chocolate chips. Really, the issues is to add what you like!

Eating: Great as a filling snack (a handful in a wax paper bag goes a long way) or as traditional cereal with milk. Or with vanilla or maple yogurt. Greek style yogurt is interesting too, and you can add fresh fruit for a change from time to time.

** All ingredients are organic or otherwise cleaner versions where feasible. The organic oats are easily available at Wholefoods at modest prices; the other ingredients all come from Trader Joe's, of course.

Spring Planting Redux: Summer's Salads

Four-day weekend -- with no rain and warmish sunshine -- let us get some things done and finish up the garden layout.

Tilled up a 4' x 10' patch of back lawn, and another 8' x 8' patch to add to the approximate 200 sq ft. of raised beds and tilled front lawn. Puts us at around 300 sq. feet, exclusive of of fruit trees and a dozen large pots. When we finish Spencer's patch we will be looking at about 350 sq.feet, a respectable space if I do say so.

Put down today (into the one of the new rock-walled beds) are lettuce starts (Romaine, red Romaine, oak leaf, red oak leaf, head lettuce) and spinach, all interplanted with some interesting English (Kew Gardens Brand) organic carrots.

Also down today a long strip of green beans (purple seed) adjacent to last week's snow peas, so two thirds of that box is planted. The last third will be some other nitrogen fixer (maybe a yellow wax bean) or some shelling peas or both.

Spencer's watermelon patch will get interplanted with potatoes for fall, and maybe a corner of broccoli.

The girls have requested more Roma tomatoes, and we will be definitely put Big Jim New Mexico chilies in from saved seed. Possibly bell peppers, and likely some red cabbage somewhere, although the cabbage may be headed for a big pot, as they are heavy feeders and we don't want them to compete with other stuff, or the soil-fixing effort on the south 40".

Still debating putting in a stand of broom straw somewhere, likely the front lawn . . . just contemplating how to make it decorative . . .

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We "Tie One On" Without the Master Craftsman Nearby, and It Comes Out Okay.

Been working on a new skill for the last several weeks. Back in September, took a broom tying class from Little John, arranged by the folks at Adams Forge. Didn't quite finish the broom we made in class, and needed to find the materials to sew it down. Which proved a but of an odyssey, but worth it in the end.


Tried making a broom needle out of various objects, but none did the trick. Finally orderd a flat steel "needle" that worked really well. Except that it had very sharp edges and a very sharp point and it had a tendency to cut the sewing thread. But what are a blacksmith's tools for if not making and fixing other tools. (Grin.)

So: filed off the edges and rounded off the point of the "needle" a bit, and it worked great. Used some heavy black hemp line from Michaels' for sewing down my first "class" broom ($1.50) and it worked great too. Trimmed the corn ends with heavy snips, and the first broom was done.

It was really fun to do, and the end product looked great, even if it was a mediocre outcome. So I figured I wanted to do it again. But one thing I had learned was that the proper equipment makes a big difference.

So, the first thing I needed was broom corn. Ten pound box from from an online store: arrived well before Christmas. Buying broom corn was far easier than you'd expect. Turned out buying the right twine was another matter.

The sewing line wouldn't work: Not really strong enough to support the needed tension. Couldn't find anything very workable or attractive in several local stores, but thankfully Little John made free with the name of his secret only-from-Mexico-in-10-mile-spools brand of nylon net-making twine. Now it isn't supposed to be available easily -- but one quick Google, and there it was, in 200 yard, $6.00 spools! That arrived just after Christmas.

Unfortunately, to properly tie a broom you need to pull on the string pretty hard while turning the handle -- which requires a "tying wheel."

This is basically a big spool that you can step on to hold down the roll of twine while you pull sharply. I had some ideas on how to make it, then I noticed that I had some barrel staves and a table saw . . . After a couple of false starts, I cobbled up this tying wheel: Solid oak, and it smells like wine. (Grin.)

So now I needed a handle.

We have some large branches of apple wood and also of holly, so I cut off a nice curved section of holly branch, sanded it down to near white (a little mottling for visual interest) and off we went.

Since I had a pile of undifferentiated broom corn I spent an hour sorting it into four piles: Small, medium and really long -- plus broken bits. It took a little while to do as I started out with "long" and "short" and discovered that the straw came in three distinct lengths, not two, so had to restart at one point.

After a while Hannah came out to help, and we made her a quickie "flying broom" out of a stick in the backyard and the broken broom corn bits. Turned out nicer than I expected, and proved that the tying wheel worked.

So, long story short, I finished the broom I started at home from scratch. It has some serious flaws in execution, most of which are not visible. I did leave off the second layer of straw, and so had to undo one whole layer, add the middle layer in where it belonged, and then redo the top layer -- but it made a big difference in the fullness of the broom.

At the end, I clamped the broom in the post-leg vise between two more barrel staves to sew it. Came out pretty ok, given all the oopses and redos.

Oh, and naturally I saved some of the seeds that fell of the broom corn and we will have to see what we can do with that this spring.

The Holly-Handled First Solo Broom

Garlic Madness Under the Moontree

Yes, madness I say. Garlic everywhere, and not a vampire in sight!

This is, I think, my fifth fall planting garlic. (It all started with some sprouting store-bought stuff several years ago; several garlic related posts here.)

Today, I just finished planting 175+ cloves of five varieties of garlic. Next summer there will be much deliciousness. Last year's crop is being consumed even as you read this, and, well, we may be reduced to buying garlic by late spring. No chance of that in fall 2010 though.

This year we bought a two-pound sampler pack from Filaree

Farms, plus planted our own planting-stock of last years Cuban Purple/Rojo. Sampler included several hard neck and softneck varieties (links on both the variety and specific cultivar give detailed information):

• Chesnok Red a hardneck purple-stripe garlic said to
  be good for baking;


• Killarney Red another hardneck, a true rocambole;


• Cuban Purple / Rojo de Castro, a delighful hardneck creole that we love in pesto;


• S&H Silverskin, a softneck, braidable, silverskin variety;
  
• Lorz Italian, a softneck, braidable, artichoke variety

Planted 25 of each of the four, plus 50 of the Cuban

Purple/Rojo (we really really like them). Still have Silverwhite Silverskins from last crop to eat, and plant if we decide too. A couple of little spots left with finishing fall stuff that can go to garlic in a week or two.

The Cuban Purple/Rojo we planted was ordered from Filaree Farms last year, then grown by us in '08-'09 and saved for replanting. (We have some to eat too, but we really liked it, so a third of the best bulbs were saved for "seed" for this year.) Our planting stock was much brighter red than I remember the mailorder Rojo planting stock; maybe we should call it Rose City Rojo? In any case, we love the stuff -- great flavor, easy mild "burn" in pesto, easy to peel. One of our four-year-old's favorite jobs this summer was peeling the Rojo garlic for dinner.

In taste testing the planting stock, the Killarney Red had a nice, easy but complex flavor. Haven't tasted the others yet, but since we have 1-10 cloves of each left, we will soon. (Grin).

We have planted 25 cloves of each variety, plus an extra 25 cloves (total of 50) of the Rojo, plus a "green garlic" plot of an additional 25 miscellaneous cloves.

Green garlic is what it sounds like: Garlic that has not been dried or cured, and in some cases may not even have really started forming bulbs.

It is surprisingly delicious, and is like a mild garlic-flavored green onion. So, since there where lots of odds and ends (at least 5 cloves of each variety) I planted a patch to pick before the bulbs mature without regret.

Growing garlic also provided the interesting discovery that chopped greens -- just some of the leaf or even the stalk of a pulled green garlic -- make a lovely garlic-flavored chive sort of effect!

Last year we ordered late, and put in about 40 Cuban Purpe/Rojo and 40 Silverwhite Silverskins in two batches; one location did pretty well, the other, not so well. Our one-pound investment in planting stock yielded about 12-15 pounds of garlic, if you include all the sampled green garlic and greens. We still have eating / planting stock from the Silverwhite's, but I think we may have enough garlic in the ground, including one silverskin variety allready.

Now that the bulk of the garlic planting is done, there are always a few cloves extra for the available space, so we will be having a small side by side taste test comparison soon.

Coming Soon: Cider Season!