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Wordless Wednesday

August 27, 2014
Vitaverde F1

Vitaverde F1

Cheddar F1

Cheddar F1

National Pickling & Marketmore 76

National Pickling & Marketmore 76




7 Comments leave one →
  1. August 27, 2014 4:59 pm

    Do you blanch and freeze the cauliflower or pickle it? Or both? 🙂

    • August 27, 2014 6:01 pm

      Just blanch and freeze, actually in the dead of winter when we have no fresh, it roasts up pretty good 🙂 And a lot of it ends up in pot pie 🙂

  2. Kristin permalink
    August 28, 2014 4:02 am

    So how well do you actually wash & work the butter before making ghee?

    • August 28, 2014 4:45 am

      Not at all. And yesterday I used the food processor, while I was trying to get 6 bowls of chopped cauliflower blanched. It’s been too hot to work the butter, it’s greasy, so I’ve just been making the ghee until it cools down.

      • Kristin permalink
        August 28, 2014 1:10 pm

        Corrupted by the food processor!

        I’m glad it isn’t just me. Even if I get my cream temp right for churning this time of year, my wash water can be too warm for nice butter. I have to remember to turn the pump on so the water in the tank is cooled!

        • August 28, 2014 1:35 pm

          Exactly! It’s hard to describe greasy butter, but if you’ve worked it you know. It’s greasy. And I never can get that soft butter clean. Our water is spring water too, nice and cold in the winter, and not so cold in the summer. The yield is lower for ghee though…but I sure like it for some things and when I’m too busy to get to it when it’s cooler in the house.

  3. reneeliamrhys permalink
    August 31, 2014 5:30 am

    A wonderful abundance of produce in blending colour tones…. You have a rich bounty and rich fertile pay dirt….loved your description recently 🙂
    Alexa from Sydney, Australia

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