We’re all slightly crazy in Waldport. It’s tourist season, so Anja, Sasha, Susanne, Sabrina, Loren and most of the other members are up to their eyes in alligators and it’s really hard to do much else!
We did manage to have a good potluck, with 3 of us. There are a few leftovers to go to Sasha who was working, “Captain Overtime” all of Sunday.
Otherwise, herbs and small projects are it until things calm down. This week’s Herbs Workshop and Project Day will be at the usual times, but Anja will be gone on Sunday to do the Lane County Fair demo.
- Herb Bunch – At Ancient Light, Saturdays, 11am-1pm
- Sewing Time – At Ancient Light, Saturdays, 3-5pm
- Project Day – At Ancient Light, Sundays, Noon to 6pm
- Cheese and Wine happens irregularly, usually announced with little notice on our Facebook group.
- Next Potluck – 8/18, 9/15, 10/20, 11/17, 12/15
- Winter Feast Date is 2/16/20, Theme German Renaissance
Here is the direct Portfolio link which has all the past Project Day reports and various projects, original here: https://housecapuchin.wordpress.com/portfolio/ and new one here: https://housecapuchin2.wordpress.com/portfolio/ and number three is here: https://housecapuchin3.wordpress.com/portfolio/
Early Week – Loren froze the majority of the stew and pork roast early on Monday, so we had that for the potluck. Anja started the week working on more embroidery and then constructing the biscornu. After that was done she and Loren packed the sewing kit and Arlys’ oak galls, etc. Hopefully going out on Monday. .
Monday evening was a lot of mundane cookery, but we were using up some of the harvested herbs and greens: mustard greens, sorrel, garlics, thymes, parsley and cilantro. We even used up some of the last of the mustard sauce from the feast!
The rest is below for the potluck.
Sewing – Small projects this week, plus the bath set.
Sundials – One of the myrtlewood bowls floated to the surface, so Loren started sanding again. Needlecases also got worked on during the week and then a meat mallet on Sunday.
Herb Bunch – A lot of plant tending took place on Thursday. Quite a bit of it was planting ends, but a large clump of grass got pulled from one bed and the crocosmia corms that came out with it got re-planted. A lot of a strong-smelling weed got pulled from the sorrel and the hops re-wound. Some cress is re-rooting after it was stripped of leaves for sandwiches.
Saturday’s Herbs Workshop was stock for the store again, and then a bunch of holly got prepped for storage and separated into leaves and berries with the sticks and scraps going to compost.
Those had been stored in a large blue bucket that was needed for soaking/cleaning the dehydrator, which soaked overnight from Saturday to Sunday.
James got a tour of the herb garden on Sunday, since he’s thinking that he’d like to plant some herbs, himself. He went home with some cress to plant.
Project Day – We started with cleaning equipment. Anja finished the holly and Loren put up a hook to get the sewing mat out of the way. After that he got going on the dehydrator trays and screens. Once those were scrubbed he setting bread to rise. Anja was working on some wood that we’re going to cook for the resin and embroidering after that.
We got the stuff from the freezer that needed to be thawed. Anja started getting the mushroom lees into the dehydrator and James showed up in a few minutes, so he finished that while she was cutting the cabbage (photos below).
James mashed the kraut while Loren cut another screen for the dehydrator and things started getting put into the tripot as they thawed.
Loren had the bowl out and was working on it and then a meat mallet. Mashing the cabbage took more doing then the recipe said, but by the time the cabbage was all in, there was enough brine.
After that was put by, the barley was ready and stirred into the stew. Next up were the girdle cakes. Anja and James made the batter, than Anja demonstrated how to fry one and he took over from there while she was doing photos.
As the girdle cakes cooked Anja and Loren got the rest of the feast ready. We sat and ate and discussed the foods involved, what we’re planning for the Winter Feast and chatted with Josh, who attended by phone.
Everything turned out to be really tasty. Adding the barley to the stew mitigated the saltiness and that was James favorite. Anja really liked this batch of girdle cakes and the pork is her favorite.
We didn’t get as fancy as we have sometimes, but we were quite stuffed when done. The marzipan and comfits filled all the room we had to fit things into after that good meal!
James took home enough for a meal and a snack and Anja and Loren have at least two meals of leftovers.
…and then late in the evening, after the clean-up was finished, this happened.
- Egg bread – From a King Arthur Flour recipe
- Butter – purchased
- Pork Roast with onions in burgundy – (recipe given elsewhere)
- Sniff of Beef stew – turnip, parsnip, swede, carrot, spinach, celery, (asst. leftover greens) caraway, onion, barley, garlic
- Girdle cakes – (oat and pea flour) (recipe below)
- Marzipan – (recipe given elsewhere)
- Violet comfits – purchased
How To Make Sauerkraut | Easy And Homemade – Easy to make homemade sauerkraut. – https://www.hiddenspringshomestead.com/how-to-make-sauerkraut-easy-homemade/?fbclid=IwAR1yTf58jziyMZKi1XeY4flu6pf4a-DnhcWv6H7prqyfJo2ABgyIfsMw7vM
- PREP TIME – 25 minutes
- FERMENTING TIME – 7 days
- TOTAL TIME – 7 days – 25 minutes
- YIELD: 1 QUART
- 1 Regular Size Cabbage Head
- 1 TBSP Canning Salt
- Clean Mason Jar
- For Brine: 4 cups water and 1 additional TBSP Canning Salt
- Remove rough outer leaves and set them aside for later
- Wash cabbage head under cold running water and drain
- Quarter cabbage into wedges and remove hard core (set core aside for later)
- Thinly slice wedges, length wise, into 1/4″ stripes. (These don’t have to be perfect)
- Put chopped cabbage into large bowl and sprinkle with 1 TBSP Canning Salt – Mix well
- Let salted cabbage sit for 15 minutes
- Next start mashing /crushing cabbage to force juices to flow out of it. It will become very limp and change color. Do this for about 7 minutes
- Now take clean jar and firmly pack mashed cabbage in to remove as many air bubbles as possible
- Continue to pack jar leaving a 1″ headspace.
- Once all mashed cabbage is out of bowl, gently pour salt brine into jar completely covering cabbage
- Pour brine to finish filling jar
- Now tear a piece of cabbage leaf a bit larger than opening of jar
- Stuff it down and tuck under edges to completely submerge cabbage. (If left exposed, it will need to be thrown out
- Now cut a cabbage stalk a bit longer than 1 inch and place it on top of the leaf
- Wipe rim clean and put on plastic lid – fingertight only
- (Lid will press down on stalk. Anything exposed will need to be thrown out after fermentation process is done)
- Store jars where they can sit for 1 week. You will want to put a dish under them to catch the juices as it bubbles out
- After 1 week, smell and taste sauerkraut. If it tastes good – it’s done. If not, submerge it back under brine, put lid back on and check again in a few days.
- The longer it ferments, the better it tastes.
Notes – Any cabbage that is not completely submerged by salt brine will need to go into the compost
TO MAKE A 2% SALT BRINE:
If you didn’t have enough salt brine to completely cover cabbage you will need to make one – In a bowl, dissolve 1 TBSP Canning Salt in 4 Cups non-chlorinated water
Girdle Cakes [Anja’s version] adapted from https://www.dublininquirer.com/2019/03/06/how-to-cook-medieval-legume-girdle-breads
- 1 cup. wheat, barley or oat flour
- 1 cup pea flour
- 1 1/2 tsp. salt
- 3 eggs
- 1 1/8 cups water
- Unsalted butter
- 2 Tbsp of caraway seed, mustard seed or other flavoring.
- Whisk the flours together, then mix in the salt.
- Add water and eggs and whisk together, making sure to get the dry stuff from the bottom of the bowl.
- Mix thoroughly.
- Let stand at room temp for an ½ hour to an hour.
- Heat butter in a non-stick frying pan over a moderate heat.
- Spoon into bubbling butter.
- Cook on one side until golden, approximately 5 minutes, then turn over and repeat.
- Repeat, until all the blend has been used.
Note – The original of this recipe with the amounts suggested above supposedly made a dough. No, it made a *batter*, so these instructions reflect that.
From a display of traditional handicrafts – 7/13/19 Kezmarok, Slovakia by Európske ľudové remeslo
Trossfrau and other German Renn
- Declaration of Arbroath to go on display at National Museum of Scotland 700 years after its creation – https://www.heraldscotland.com/news/17764521.declaration-arbroath-go-display-national-museum-scotland-700-years-creation/
- The making of the Bayeux Tapestry: who made it, how long did it take, and how has it survived? – https://www.historyextra.com/period/norman/bayeux-tapestry-where-make-how-long-who-when-stitch-penises-visit/
- The 1,500-year-old recipe that shows how Romans invented the beef burger – https://museumcrush.org/the-1500-year-old-recipe-that-shows-how-romans-invented-the-beef-burger/
- The Isles of Scilly, Lost Peaks of Lyonesse? – http://www.medievalists.net/2014/01/the-isles-of-scilly-lost-peaks-of-lyonesse/ – http://www.pollyanna-jones.co.uk/?p=82
- REMNANTS OF MEDIEVAL WALL DATING BACK TO 1041 UNEARTHED IN BŘECLAV – https://radio.cz/en/section/curraffrs/remnants-of-medieval-wall-dating-back-to-1041-unearthed-in-breclav
- The Charles Bridge Museum – Muzeum Karlova Mostu – http://www.tresbohemes.com/2017/03/charles-bridge-museum/
- The First Battle of Lindisfarne: Where History and Legend Meet – http://www.medievalists.net/2019/07/the-first-battle-of-lindisfarne-where-history-and-legend-meet/
- Medieval Tips to Improve your Hygiene and Manners – http://www.medievalists.net/2019/07/medieval-tips-to-improve-your-hygiene-and-manners/
- Medieval Walnut Bread – https://historicalitaliancooking.home.blog/english/recipes/medieval-walnut-bread/?fbclid=IwAR2cx3RQb1I6wSbTj2I6B9GVPvnXXKw3bh-by-v7Ni7P965V86KabXcTAPo
- The Fierce, Forgotten Library Wars of the Ancient World – https://www.atlasobscura.com/articles/the-fierce-forgotten-library-wars-of-the-ancient-world?fbclid=IwAR1zu_00fYV9VAm2RBKfVbIg2aJFyts6XiM956sxqxwQ9ccPddW6ntw3iqo
Loren, Anja, James, Josh (V)
Largesse Item Count – (includes gifts, prizes, auction items, etc.)
- ASXLVII = 24
- ASXLVIII = 88
- ASXLIX = 794
- ASL = 2138
- ASLI = 731
- ASLII = 304
- ASLIII – 146
- ASLIV – 115 plus 2 puppets, 20 powder fort packets, 25 pouches for block-printing, 1 medium pouch, 8 bookmarkers, 5 in-process kisslock pouches, 20 unfinished pincushions, 1 sewing kit (except for bone needle), varnished stuff (124)
Total as a Household = 3944 handed off
In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 5/30/19 & published 7/22/19 (C)M. Bartlett
Last updated 4/25/20