A unique and viable approach to establishing local food self-reliance and building stronger communities.

Friday, November 17, 2023

Dried Tomato Pesto - Recipe

Last year we had a fantastic abundance of a type of tomato called "Ropreco". It's a rather small fruit that's acorn-shaped. It's the perfect variety for making dried tomatoes. Here's a delicious recipe if you have that "high-quality problem" of too many dried tomatoes!
Dried Tomato Pesto
2 cups dried tomatoes
1 cup coursely chopped walnuts
3/4 cup olive oil
1/3 cup grated parmesan
1/4 cup dried basil (or a few tablespoons basil pesto)
4 cloves garlic -chopped
2 Tablespoons balsamic or other good vinegar

Puree all ingredients in a food processor until smooth. Add a little water if it seems too sticky, but it should remain thick enough to spread on a slice of bread.

This and other delicious recipes are available here: Animal, Vegetable, Miracle by Barbara Kingsolver

Friday, November 3, 2023

Grow your own Sorghum for grain and flour

Small-Scale Grain Production and Processing

For the past few years, the Sharing Gardens have been growing sorghum, amaranth and corn to process and use in baking, and breakfast cereals. This post is specifically about growing, processing and storing sorghum on a small-scale. (Image left: Kassaby sorghum ripening.) To read about growing blue corn, and for other relevant LINKS, see below.

Rook and Chris harvesting Ba Ye Ki sorghum.
Sorghum is a highly nutritious grain. We live in USDA zone 8B, with relatively mild winters and a long enough growing season to ripen the types of sorghum listed below. We mainly use the grain, ground for hot breakfast cereal but sorghum, when ground finely, can be used in recipes for baked goods as well. It contains no gluten so it is appropriate for those on gluten-free diets. 7 Surprising Benefits of Sorghum, Are There Health Benefits to Eating Sorghum?.

Though sorghum has no gluten, when mixed with wheat flour, it still makes wonderful baked goods. Here it is with a Whole Grain No-knead Bread recipe we've made.

Growing conditions needed:
Sorghum grows to various heights (up to 12 feet!). The plant, in early stages, looks very similar to corn. We have experimented with two varieties, Ba Ye Ki and Kassaby. (Ba Ye Qi Grain Sorghum, Ba Yi Qi Grain Sorghum (Milo) and Kassaby Sorghum - description). Ba Ye Ki is a very short-season grain so we're almost guaranteed a ripe harvest but it is also much less sweet than Kassaby - whose canes have been compared in flavor to sugar cane. Ba Ye Ki is shorter in height (6'-7') vs. Kassaby which can grow to 12'. Because of Kassaby's greater height and its higher sugar content, it also requires a longer growing season. Both can grow in moderately rich soil but do require regular, moderate irrigation to really thrive (though I'm sure that people who have experience at dry-land farming could achieve success with less, or no watering, we have not developed that capacity on our farm).
Ba-Ye-Qi Sorghum - Annapolis Seeds - Nova Scotia Canada
Ba Ye Ki sorghum: a shorter crop (5'-7') and shorter season grain. Not as sweet... (pic credit: https://annapolisseeds.com/products/ba-ye-qi-sorghum)

...as Kassaby sorghum: taller (9'-12'), longer season, sweeter. Stalks can be pressed for syrup (though we've never tried it). (Image credit: https://store.experimentalfarmnetwork.org/products/kassaby-sorghum)

Trellising: We have grown both varieties with, and without trellising. Kassaby - the taller variety has a sturdier stalk and seems to do fine without trellising. Ba Ye Ki, which produces grain faster, puts less energy into stalk formation and, in our experience, is prone to lodging. This can be mitigated somewhat by growing it in multiple rows or blocks of grain, with approximately 6" between plants in all directions. The plants will tend to hold each other up. 

If you only have space for a single row, the type of trellising shown above will work. Strong cable/wire is stretched taught between 10' T-posts. In the picture, we've attached bamboo uprights for pole beans to climb on.Sorghum doesn't need the bamboo uprights, it just needs to be attached to the trellis once it reaches the height where it starts to "lodge" or fall over.

Another trellising idea is to plant your grains inside a wire cage (6" between each plant, in each direction). The cage will keep them from lodging. This works for fava beans too!

Sorghum is largely self-pollinated (each plant can pollinate itself) but plants can also cross-pollinate through wind or insects transferring pollen between plants. Growing multiple plants in rows or blocks will aid in cross-pollination. Also, when laying out your garden plan, keep in mind the height of the variety you are growing so they don't block smaller plants of sunlight and water as they grow in height. (Though you can use their height to your advantage if you want to grow a shade-loving crop like lettuce, on the north or east side, to protect it from the most intense afternoon sun.)

Sorghum grows much like corn though it is "self-fertile" and relies less on wind than corn for full pollination. Kassaby sorghum is the tall, whiteish fronds to the left of Darlene while Golden Bantam corn is growing to her right.

Starting sorghum from seed: We have used two different methods for germinating sorghum seeds. The easiest method is to prepare the ground to be as weed-free as possible and scatter the seed lightly; gently covering the seed by raking or a very shallow tilling, so the seed is barely covered with soil. Later, once the sprouts have come up to 3" or 4", plants should be thinned to 6" apart. 

We've had good luck with direct-sowing our sorghum and shallowly tilling it under so it's just barely covered with soil. A good rule of thumb is to plant seeds twice the depth of the seed at its widest point.

The down-side to the scatter method is that some varieties need a long season to ripen (Kassaby variety needs 110 days, minimum) so, if you're having a cool, wet spring and can't direct sow till late in the spring, you may wish to germinate the seeds in small pots in a greenhouse or grow-tunnel and transplant them once the ground warms up/drys out. We use jumbo six-packs, or the shallow, plastic containers that our favorite tofu comes in (with holes drilled in the bottom for drainage). To germinate in pots: we fill the pots with soil, water them and then make a small indentation with our thumb so the seeds will settle in these depressions (six per tofu pack). We then place 2-3 seeds in each cell to maximize germination. Once the seedlings are about 3" high, we thin them to one per cell. 

If you try to grow them in a clusters of 2-3 plants, none of them will mature well as they compete for nutrients, water and sunlight. We have had success at teasing the individual sprouts apart at this stage and replanting them in their own cells. It just depends on if your supply of seed is limited so you need to make every seedling count and how much time you have to do this.

Sorghum plants started in 'jumbo six-packs'. We sow 2-3 seeds in each cell and then thin to a single stalk, otherwise the plants compete for nutrients and light when they're transplanted to the field. Singles are on the left; the plants on the right have yet to be thinned to one plant per cell.
Summer growth and maintenance: Irrigate the soil only as needed. Deeper, less frequent watering will encourage the roots to grow deep, pursuing the water-table and thus being more resilient to hot and dry periods and less likely to lodge (fall over) in the wind. Keep the bed as weed-free as possible till your plants are well-established. After that, they should be able to out-compete most weeds. 

When to harvest: It's important to let your sorghum ripen as much as possible before harvesting. The seeds will be sweeter, and easier to thresh (remove) from the plant, the riper they are. On the other hand, autumn rains, if they aren't followed by strong sunny periods can lead to mold forming in the seed-heads. We start checking our crops for ripeness in mid-September. The Ba Ye Ki will darken to a strong russet/red. The Kassaby will become notably whiter as it ripens.

We usually harvest the seed-heads over a span of several weeks. We use pruners to cut off ripe seed-heads with 8-10 inches of stalk still attached. This helps in the drying out process; the stalks draw moisture from the seed-heads as they dry. Having the long stalk also gives you something to hold onto for the threshing phase.

Kassaby, long-season sorghum (tall and sweet) while it's still ripening. Kernels become a pearly white when they are ripe.
Kassaby sorghum in baskets for drying (with one, red Ba Ye Qi seed-head on the right). We cut it with 8" - 10" stalks which helps it dry down (the stalk pulls out moisture from the kernels) and this gives us something to hold onto for combing the kernels off the stalk (see below).
Ba ye Ki sorghum, laid out in cardboard boxes in our greenhouse while days are still sunny, warm and humidity is low. These aren't as red as they should be for ideal ripeness. Our season was cut short that year by cold, heavy rains. The sorghum was still edible; just not as sweet and it was harder to thresh as well.

If we're having mostly sunny days with only moderate humidity, we lay the seed-heads on cardboard trays in our greenhouse to dry. If skies are overcast and the humidity is high, we put them in cardboard trays or baskets and bring them in the house. We heat our house with wood and have shelves all around the upper walls of our living room where our wood stove is, for the purpose of drying foods in the fall. Many fall mornings we'll start a small fire in the wood stove just to dry the air in our house and bring the temperature up slightly. Even if we have to open the windows later in the day (because outside temps have climbed) it's worth the few sticks of firewood to keep the drying process progressing.

As temperatures drop and humidity rises in the autumn, we bring our bean and grain crops inside and dry them in baskets and boxes on shelves above our wood stove. It's super important to make sure these crops are very dry. We've lost previous batches to mold that formed after we put the grains or beans into storage containers for the winter.

Threshing the sorghum: We've tried several methods over the years to remove the grain from the stalks but this year Chris came up with our best method yet! He attached a metal pet-grooming-brush/comb to a 2' x 4' board (see pic). This is placed in a deep plastic tote to catch the seed as it falls. The seed-head is combed through the tines of the comb which causes the seeds to release and fall into the tote below.

This year, Chris built two new tools for processing the sorghum. Sifter, on the left, and a pet-comb attached to a 2'x4', for teasing the grain off of the stalk (right).

Close-up of the tool we use to thresh the grain from the stalk. It's a pet-comb we found at a 2nd-hand store, bolted to a 2'x4' board.
Close-up of pulling the grain-heads across the comb. This is why we always cut the grain-heads leaving several inches of stalk for use as a handle.
Sifting: The next stage is to sift the seeds through a wire mesh with 1/4" sized holes. (This wire mesh is called "hardware cloth" in the USA). Chris made a framework that's the same size as the tote we're sifting into and solidly attached the mesh to its bottom edge. The grain is poured into the top and rubbed vigorously through the screen. The seeds fall through and (most) of the longer stems and chaff remain on the top of the screen.

After the grain is teased from the stalk, it is vigorously rubbed through a screen with 1/4" holes. This breaks up the clumps of grains into individual pieces and removes much of the chaff which remains on the screen.

There will still be some fiber that makes it through the screen so, on a day with a mildly steady wind (or standing in front of a box-fan) pour the grain back and forth from one container to an other. You will have to experiment to find the right height from which to drop the grain and, if using a fan, how far from the front of the fan to pour the grain. It's helpful if your containers are lightweight (so it's easy to pour them when full of grain) and with a wide surface area so that, as the grain falls straight down, it's not bouncing off the rim of the receiving container. The grain will fall straight into the container below and the chaff will be blown away by the wind. 
Repeatedly pour the grain back and forth between your two pans until you've achieved results you're satisfied with. There's no need for you to winnow out all the chaff. Just do the best you can. Any un-removed chaff will float in the cooking water if you cook it whole and can be scooped or poured off before you cook it or, if you're grinding cereal or flour, will be ground along with the seed and just provide some extra fiber to your diet!

We winnow the grain, separating the remainder of the chaff (or at least most of it) by pouring it from one container to the other multiple times on a mildly windy day (or in front of a fan). The heavier grain drops into the container below while the chaff blows away.
Drying: As our sorghum seed progresses through these phases of threshing, sifting and winnowing, we put it back into a warm, dry place between each step to keep it from absorbing more moisture. At the end of all these steps we put it into cardboard flats, or shallow pans (to give the maximum surface area) and keep it on our drying shelves until we are absolutely certain it is completely dry. Grains that are stored moist, can end up molding in your pantry and be ruined.

Here's a top view of sorghum heads drying in a basket.
Grinding: Though we've seen recipes for cooking sorghum while still whole (How To Cook Wholegrain Sorghum) we've always used ours in a ground form: either coarsely ground for cereal, or finely ground for flour to use in baked goods. It adds a sweet, almost nutty taste to our hot cereal mix. We use a Diamant grain mill that Chris hooked up to an old motor with a clothes-dryer belt. This greatly speeds up the process of grinding - though if we ever lost electricity for an extended period, we can easily convert it back to being hand-ground.

Chris hooked up our Diamant grain mill to an electric motor so we're able to efficiently grind enough grain for our own use as well as to share with our volunteers.

Course ground sorghum for use in hot cereal.
We hope this tutorial has been helpful and inspires you to begin growing sorghum yourself. Please post your questions and comments below so we can all benefit from them.
Seed Saving: Save the ripest, driest grains/seeds for future plantings. One seed-head has enough seeds  for most small-scale grain growers, with enough to share with other growers in your area!

Here is the post we wrote about growing and processing your own blue corn  for drying and grinding. These methods also work for growing/processing Golden Bantam and other varieties of corn. Grow Your Own 'Blue Corn' 

And here's a recipe we've developed to make a Crumb-Free, Whole-Grain Cornbread  (just substitute sorghum flour in a 1:1 ratio with the corn flour in the recipe).

Growing grains as a community makes the task of processing it much less daunting. Here, Jessie and Llyn are husking the corn in preparation for shucking and further drying.

Tuesday, October 10, 2023

Amazing Quince! - Sugar-free Recipe

Update - Oct. 2023: We've been continuing with our experiments with quince recipes and learned a few things. Rather than re-write the post, we've added an addendum at the end. Also, please read the comments for info offered by fellow readers. Enjoy!

Hi folks - We've just made an amazing discovery. We love quince! When prepared as the recipe outlines below, quince tastes like a pear/lemon fruit with a hint of peach and rose-oil! Ambrosia!

This has been one of our most beautiful autumn seasons on memory! Pictured is the back of our 1875 Farmhouse, the yellow, shag-bark hickory tree (on the right) and a rainbow in-between. (October 2019)
Every year, about this time, one of the Monroe "locals" drops off two or three HUGE boxes of quince at our local Food Pantry. The quince usually sit on the shelves, for a month or more, with a sign that says "Take as many as you as you can use," but very few people take any, including us. Eventually the Pantry folks get tired of looking at them and they end up in the Sharing Gardens compost pile.

Quince after harvest. Photo credit: LINK
We've been reluctant to try them because they're so darn hard to cut open which makes them seem like a real pain to prepare. Also, they are very tart when they're raw and every recipe we'd heard of called for lots of sugar. We're always trying to find ways to limit our sugar intake, not add to it! So, until we discovered the joys of quince, we just figured our compost piles were going to have a nice big influx of worm-food in a month or two.

That is, until I (Llyn) looked up their nutritional content and Chris and I were pretty impressed - particularly as a good source of zinc and copper. Minerals are often the most difficult nutrients to get enough of in our modern diets. Most farm soils are increasingly depleted and, unless you're getting your food from an organic farmer who replenishes those minerals in natural ways that the plants can absorb, (like wood ash - LINK) it may be difficult to get enough minerals from your diet without taking any vitamin supplements (which we don't). Quince are also low-calorie, high in anti-oxidants and great for digestion (their natural pectin is soothing to the gut!). Who knew? LINK

While I was browsing for more general info about the quince, I found a recipe that suggested boiling them for 8-10 min before baking them and then my cooking creativity kicked in and I came up with the recipe below. I've made it twice so I'm still fine-tuning it (so check back for updates!) But the best thing is, this recipe calls for no refined cane sugar (just maple-syrup, and not much of that) and is easy to prepare.

Pears (on left). Whole, boiled quince (in bowl). Quartered quince (below) - this picture was taken before I figured out how to cut fruit away from core (see below).
The Recipe:

4-6 medium-sized quince (about 5 cups)
4-5 medium yellow pears (about 3 cups) (or sweet apples)
1/3 cup maple syrup (about 1 TBSP maple syrup per cup of quince)
1 TBSP lemon juice (don't over-do the lemon, as quince is plenty tart already!)
1 tsp cinnamon

Choose uniformly yellow, fully ripe fruit without bruises or other damage. It helps if they are a uniform size (for boiling phase).

Bring a pan of water to boil - deep enough to mostly cover the quince.
Using your bare hands, run the quince under water and rub as much of the fuzz off as you can (don't worry if you miss some).

Place in boiling water for 8-10 minutes, depending on size. I think I over-did it the second time I made this. I was trying to soften the fruit all the way through but the core remained quite hard, even with longer boiling and the second time the outer fruit got rather mushy.

Lift the quince out of the boiling water and allow to cool.

Preheat oven to 375 degrees. Grease a baking dish with coconut oil or butter.
Combine ingredients for sauce in a measuring cup with a lip for pouring.

Once cool, using a cutting board, cut off any brown spots or other blemishes on the fruit.
Slice the remaining fruit away from the core in as big pieces as possible (see picture). Your knife won't want to go through the core at all. It's super-hard! Just keep shaving off pieces all the way around the core till you've gotten as much as is easy.

Cut fruit away from the hard core.
Cut the fruit into bite-sized pieces.
Wash and core the pears. Cut into bite-sized pieces.
Mix the fruit together by layering it into the baking pan.
Drizzle the sauce over top of the fruit. Gently stir the fruit and sauce together to spread sauce evenly.

Quince, pears and sauce - before baking.
Use a pan with a lid, or cover with aluminum-foil.
Bake for forty-minutes covered (or until juices are boiling).
Take out, gently fold the fruit and sauce together so the fruit at the top gets re-sauced.
Leave cover off and bake for 10 more minutes to lightly caramelize the top.

After baking. Yum!
We like ours chilled with a scoop of organic low-fat, plain yogurt and some organic, lightly sweetened shredded-wheat cereal crushed on top.
We'll keep experimenting...seems like raisins or date-pieces would be good raw or cooked in with the fruit. Also, some crushed walnuts or granola might be good too.

A Quince Essential Fruit - here's a fun post that gives more details about this unique fruit including growing tips.

Let us know of your discoveries/variations in the comments below.

Addendum: We've discovered that, at least with our quince, we can skip the boiling stage of the recipe. The core of quince is so hard that even boiling doesn't soften it but by shaving pieces off and then cutting these pieces into bite-sized pieces, we've found we can skip the boiling phase of the recipe outlined above. Don't know if all varieties of quince are soft enough to do this...

Sunday, October 8, 2023

Autumn Pleasures: Pumpkin Pie and Saving Tomato Seeds

Rob, Chris and Sam - harvesting potatoes
We have lots of good news and updates to share about the Gardens, just not a lot of time to write the post! here are some timely re-posts of two articles pertaining to the Autumn season. Enjoy!

Saving Tomato Seeds - LINK

Provence squash - ready for baking
Making Pumpkin Pie from Scratch - LINK

Friday, October 6, 2023

"Squashes and grains and beans, oh my!"...

...a shifting focus on what foods we grow...

(This is a re-post from January 2023 which explains the changes we made this year in the varieties of foods we grew, and why). Over the last few years, we've noticed that our donations of fresh vegetables have been less needed by the food charities we serve (see: News from the Gardens Jan. 2023).

While we celebrate the abundance of produce being provided to our food-insecure neighbors through other channels, it has caused us at the Sharing Gardens to make some shifts in which crops we wish to emphasize and how best to use our garden space and the volunteer help provided by our share-givers.

In addition to the staple annual crops (tomatoes, cucumbers, lettuce, cabbage etc) that were shared amongst the share-givers (volunteers), in 2021 and 2022, we began dedicating a higher percentage of our garden space to corn, sorghum, beans and winter storage squash.

Sandra harvests sweet, yellow Bantam corn which we dry and use for cereal and baking.

Rook harvests Ba Ye Ki sorghum, a fast growing variety. Not as sweet as Kassaby but is better for shorter growing seasons (we had a cool, wet spring). (Cindy harvests broccoli on the right. The yellow flowers are broccoli purposely going to seed which we saved to replant and share with other gardeners.)

Rook and Chris with sorghum harvest.

Giant Greek white runner beans (on left tipi) in front of our largest greenhouse, the Sunship. (Scarlet Runner beans and this white variety easily cross).

We always grow a long wall of runner beans inside the Sunship too. Here they are at the end of the season, turning brown (best to harvest them as dry as possible for better ripeness and storage. (Grow Your Own Protein - Scarlet Runner Beans)

Jewells and Jenny harvesting runner beans.

The grain and bean crops are all hand-processed with the help of our share-givers. Shelling the beans, husking and shucking the corn and removing the sorghum seeds from their stalks are all coveted tasks in the autumn as share-givers sit around in the shade of our garden-shed-awning or, on cooler days, circle the cozy wood-stove in our Sunship greenhouse. These hand-tasks can be very relaxing and satisfying and even fun to do as a group and yet would be daunting and time-consuming for a solo farmer or farm-family.

Chris and Donn, shelling runner beans

We grow kidney beans as a bush-variety. Once ripe, these are cut off at ground level, leaving the roots in the ground (less mess and the worms like the dead roots) and laid on a tarp to dry.

Chris and Jim threshing kidney beans on a tarp. After the beans are good and dry, we thresh them with wooden broom sticks or other tool-handles.  This shatters most of the pods and the beans fall out onto the tarp. Some beans must still be shelled by hand and then they're winnowed in the wind.

We grind the dried grains in our Diamant grain mill which Chris hooked up to a re-purposed electric motor. We then mix the grains together to make a delicious and nutritious hot cereal, or use them in a baking mix for corn cake (LINK - Crumb-Free, Whole-Grain Cornbread Recipe ). The Hooker's blue corn we grow has been found to have 30% more protein than regular corn (LINK - Grow Your Own 'Blue Corn' ) and is sweet and hearty!

Blue Hooker's corn, dried, husked and shucked. Ready for grinding.

Our motorized grain mill.

Bantam, blue corn, sorghum and polenta in our pantry. All grown at the Sharing Gardens!

35 pounds of scarlet runner beans in 2022!

We continue to expand the amount of land we dedicate to winter squash too. Our winter squash harvest was excellent this year. We grew Delicatas and Sweet Meats (both delicious, moist varieties). We had enough to share with our share-givers to get them through the winter, with plenty of surplus for the S. Benton Food Pantry and the Stone Soup Kitchen.

Just a fraction of this year's Delicata and Sweetmeat squash harvest. Yum!

So, the gardens are morphing from their original emphasis on providing food for food charities to a model which provides a significant amount of food to those who are helping to actually grow it. While at first we were concerned by this shift, we now see it as a natural progression and are happy that the food charities are so well stocked during the summer months of peak garden production and that the share-givers are SO appreciative of receiving the Garden's highest quality produce. This new trend frees the Sharing Gardens to continue to demonstrate a model that builds community using local resources for fertility while encouraging mutual generosity. (For info on other community-supporting projects we've already implemented, or intend to cultivate in the future, see: A Wintery Summary).

We'll always have room for the brassicas: Donn and Chris prep beds for cabbage , collards and broccoli.