Strawberry Chips

It is the Time of Strawberries again and I am spending several hours daily picking, sorting, and processing strawberries.

However, since we still did not eat half! of the various strawberry, figs, and other jams and marmalades that we made last year, I have decided to try and use the fruit dehumidifier on them.

I was worried a bit they will lose aroma and/or color, but neither happened. They are still bright red (that might still change over time) and very aromatic. Enclosed in jars they should hold for years in our cool dark cellar. And unlike marmalade – which is way too sweet for me to eat regularly – I can add them to my breakfast yogurt together with other dried fruits from our garden (prunes and apples) almost daily without adverse effects, so they should disappear over time hopefully quicker than the marmalade (which we cannot manage to give away, let alone eat). Even running 24/7 at 60°C, the dehumidifier cannot manage to dry all strawberries that I gather daily and the smaller and unseemly fruits still have to go into marmalade, which thus will continue to accumulate. Next year I will plow over some of the strawberry patches, this is simply too much.

Blast it. I wish that more useful and edible foodstuffs grew here as well as strawberries and walnuts. I had no luck with sweet corn or red beets this year, most seeds did not even germinate. With garlic and onions, I had zero luck for several years too. And this year’s pole beans were partially destroyed by voles and partly by the too-harsh sun (although I still have enough plants to hope for a reasonable harvest), and my only apple tree appears to be dying from water vole damage. And those little fuckers ate all of my tulips as well, so I did not even have pretty flowers in the spring. I still had no luck in finding a remedy that works on these pests.

Some Knives Again – Part 3

This is the second three-piece set from the second overabladeance that I have finished. It is what you might call “vegan” set, because there are no animal parts involved in this one, it is made purely from plant material – black locust and coconut shell.

It is more or less a direct, slightly simplified, follow-up of the experimental knife set. This time the surfaces are not oiled but sealed with epoxy and buffed, just like with the jatoba&bone set from yesterday.

I hope to be able to put all three sets on the shoppe tomorrow. More pictures are, again, on Instagram.

Some Knives Again – Part 2

In the second overabladeance were three tree-knives sets, two of which are finished now.

The first one is from jatoba and cow bone.

As is usual, the cow bone has had some pores that accrued the reddish dust from the jatoba during work despite my best efforts to seal the surface of the bone with epoxy before sanding and polishing the handles. At least that way it is clear that it is a real bone and not some synthetic substitute, I guess? The number etching on the chef knife is a bit smudged. I still do not know why it behaves wonky from time to time – on one and the same piece of steel it can happen that I etch one part crisply without problems and a few cm besides that it suddenly does not work properly.

Fitting the rounded bone pieces to the extremely hard jatoba wood was not exactly easy but I managed a reasonably good fit in all nine instances. On this set, I have infused the surfaces with resin, smoothed them with 600-grit paper, and then coated them with resin again. Only after that did I buff it. Thus the whole set has extremely hard surfaces and it is a bit shiny.

I do know that this whole set is suitable for like 99% of all imaginable kitchen works because it is based on an experimental knife set I wrote about previously which has been very thoroughly tested by now. I have used it to cut both veggies and meat, gut fish, and de-bone chicken and there was a knife in this set for all the tasks that I could think of. This set is slightly modified – the blades are pointer and they do not have round-heeled ricasso. I like rounded tips and round-heeled ricasso but I did not convince many people about the advantages of round tips on knives and blades without ricasso are easier to make.

Again, the set will be for sale in the shoppe sometime towards the end of the week and there are more pictures on Instagram.

Some Knives Again – Part 1

I finally got time to work on knives again and finished some of the second overabladeance blades and two of the first one.

First a set made from an apple branch fork. I have left some of the woodborer’s lacework visible, most of which was just below the bark. Deeper holes and cracks were filled with brown-dyed epoxy.

The stand and the handles are made from one piece of wood and the grain on the handles is a continuation (plus-minus a few mm) of the grain in the bloc. I added some solder weight to the bottom of the bloc so it is heavier and more stable because I did not want o disturb the shape by adding legs. I aimed for a more flowing and organic look and two straight metal legs would distract from that. I also have tacked on a few anti-friction pads.

It was not easy to make the slits for the blades so they are a bit rough around the edges but that is OK and in line with the design. When I was deciding how to close the back of the slits, the nearly invisible seamless gluing of flat boards that I do for straight bloc designs was not an option so instead of trying to hide it, I opted for a bold contrast. I glued in a black-locust strip and I have left enough space for a dark-brown epoxy strip around the edges too.

The bigger knife has some chatoyancy in the handle, something that I did not expect. But I did not make the wood too shiny – I only sealed it with one epoxy dip and I did not seal it for a second time like I do for shinier surfaces – I have just buffed and waxed the set. Thus all the wood has a somewhat satin look to it and the handles are nicely grippy.

The bigger blade has a minor etching defect near the handle that I thought would be hidden under the scale but It is not, unfortunately, because I made a slight mistake in the glue-up. Also, the blade is slightly thicker and heavier than is typical for this type of my knives, it has a somewhat “choppy” feel to it. All in all, it is a mixed bag as usual, I am not proud of the work I did, but I do not hate it either.

Sometime during this week, the set will be available in the shoppe. There also are slightly more pictures on Instagram.

I Made Some Shroomce

I have read about mushroom-based ketchup a while ago and I wanted to try to make some kind of condiment out of mushrooms ever since. So yesterday when shopping I bought two handfuls of button mushrooms to try out the idea. I pressed the mushrooms through a garlic press to get them into a really fine mince, but chopping them or just crushing them by hand would probably work too. I added some leftovers of dried peppery bolete (Chalciporus piperatus), a lot of salt (about two spoons), some basil, oregano, and marjoram and I mixed it all thoroughly together. I left it in the pot overnight in the fridge and today I added two crushed garlic cloves that I interspersed with two lovage leaves so those got crushed too in the process.

It was an unappetizing-looking wet mass with the consistency of minced meat. The mushrooms did release a lot of liquid due to the salt but it was not enough so I added some water and heated it all to ~80 °C. I left it to simmer under a lid for about half an hour and after that, I strained it through a cloth. I got about half a liter of brown liquid, looking like a weak coffee or very strong tea. I left it to simmer at ~80 °C for about half an hour more until approx half of it evaporated and I bottled the now significantly darker brown liquid into old (washed and boiled for disinfection) bottles from soy sauce and Worcester sauce. Here they are.

Houbáčka – a portmoneau of houba (mushroom) and omáčka (sauce). It tastes great and I think it will make a good addition to soups and sauces. I think it could even be sprinkled directly onto chips or potatoes or shrimp and similar. I will definitely use it a lot, it really tastes nice. I hope it won’t spoil, maybe it needs more salt to last – thus one bottle went downstairs into the fridge and my mother will use it in her cooking, and one bottle remained with me upstairs at room temperature and I will use it in my cooking. We shall see whether my bottle spoils before it runs out.

The pressed remains could be thrown away but they still had some flavor left so I dried them. It is interesting to see how little has remained from what looked like a lot of mushrooms.

After it thoroughly dried out in the fruit dehumidifier, I crushed it and put it into a glass with screw-on lid. I will sprinkle it on pasta or fryup when I am making them.

Now I am hoping that my other mushroom based experiment works out well.

I had this old barrel lying around and being useless – it has no bottom and the lid was lost some time ago. So I have drilled holes into the sides, filled it with stamped-down willow and poplar woodchips and I bought Agrocybe aegarita mycelium to inoculate it. It is near the house, north side so it stays in shade and I can water it occasionaly when I am watering my bonsai. If it fails, I can empty it in the fall, dry out the chips and burn them as was their original fate. But now I really hope it works out and I get some fresh mushrooms to cook from. Not that I mind going into the forest to gather wild mushrooms, but that depends a lot on the weather. We shall see.

Starlings and Potatoes

It’s not a dish, it’s that time of the year. Today was the first day I saw starlings in my garden and I managed to snap a few pics too, although I could not open the window – firstly they would whoosh and secondly I would need to remove several plats from the windowsill first.

Shame that I could not make better pictures, the light was just right to show the green metallic sheen on their feathers.

And since the ground unfroze and it is unlikely to freeze again, I have taken out the moldy remnants of last year’s potato harvest and sorted out about 100 tiny sprouting potatoes.

I did not plant them in the regular vegetable patch though. I have prepared a small plot in the fall by covering it with mown and dried grass and I put these tiny potatoes on top of the soil below the rotting grass.

It is an experiment to check how (whether) they will prosper. Even if they fail, the mated grass cover has at least succeeded in suffocating all other plant life below it (grass and moss) and that portion of the garden will thus be prepared for flattening and rejuvenating the lawn. The potatoes were really tiny, as you can see, so no matter what, no big harvest is to be expected. Best case scenario – I get bigger seeding potatoes for the regular vegetable patch for next year.

The regular patch will this year be covered with beans, sunflowers, corn, and maybe beets and onions. Now that the weather is warm, I will have about a month of busywork in the garden and only after that I will be able to go back to making knives again.

Another Overabladeance

I was spending way too little time actually making knives this year since I spend two-three days a week carting my parents to and from various doctor appointments. And when finishing this batch, my new tumbling receptacles did not work with this particular type of blades and I had to modify them significantly. However, I do have now thirteen finished blades, eleven tumbled from N690, and two from spring steel, mirror-polished with hamon.

Four kitchen knife sets three three-piece and one two-piece. You might notice that this time I went for blades without ricasso. The reasons are several but the main one is that such blades are significantly easier to make. Really significantly easier. They turned out well and I must say there is something satisfying about getting two chef-knife blades so flat that they stick together when wet. They are probably flat to within a few hundredths of a mm.

The two-piece set in the lower left corner is actually a half-commission. A friend of mine has ordered the bigger blade and I have decided to make the smaller one from an offcut to accompany it. I will also make a bloc as a belated wedding gift. To be fair, I could not give them a proper wedding gift on time since they kept the wedding secret, so it is not that I was inconsiderate, just ignorant.

From now on, I will for several months only dress blades. I still did not finish all of last year’s Overabladeance. The two Puuko I made still have no sheaths. I only started to make these blades because of the commissioned machete in the summer and the commissioned kitchen knife from my friend – I needed a sufficient amount of blades to fill the tumbler and not waste the forge heat. For both things, ten blades is a minimum. So actually I might make some blades again – if I get a commission.

Not a Masterpiece Sheathed

I have realized that I did not show this on Affinity, only on Instagram. With all that is going on, I haven’t done any actual work in my workshop for weeks now, but this one was finished months ago. In the end, I have decided to make a simple, unadorned sheath for my Not a Masterpiece knife. I decided to do that because I felt in the end that an overly decorated sheath would needlessly distract from the beautiful woodgrain in the handle. The striker and ferrocerium rod have simple stainless steel handles. The bronze caught patina, which was to be expected. It does require some maintenance to remain shiny.

The full set is for sale in the Knife Shoppe.

Greening the Balcony – Part 3

Avalus continues his balcony gardening adventures and he has shared some more thoughts and pictures. This is from somewhere mid-summer, I only got now to actually publishing it.

The Blooming Buzzing Balcony
Things are establishing, the tomato plants are continually exploding and I get a bowl of salad every day, although with late June, it gets so hot that the salads are racing to bloom. And they are not alone. So today we look at colorful hot plant sexy bits.
First, a quick overview of what changed in the meantime.

Yes, more green, tomatoes racing up, and the added board gets really bent by all the pots. Time for a support beam. A yes, parts of an old alu camping bed will be perfect!

On the other side, my usual chaos, more greens, a rescued kumquat bush hiding behind the table, on the table more plants waiting to be potted. The tomatoes on this side take their time. In previous years, these would grow much faster. Both pots got fresh earth so it is probably down to the variety.

Enjoy!

Nasturtium. The camera really struggles with their red shine. I really like putting these in salads or on just bread with cheese and butter. Yum-yum!

Sweet potato with an extra earth bee. Sadly the other won’t bloom and all the flowers fall off. I really would have been interested in growing them from my own seeds next year.

Ornamental Pea. I have them in a wide variety of colors but they grew down the outside of the balcony and I can’t get a good image (I am very afraid of dropping my camera).

A very prickly aubergine, I think I will need to cut most of them off, as the plant is still pretty tiny and I don’t think it could support the many flowers it produces.

Fiery red climbing bean, green leaves, blue sky. Contrast!

Tomatoes. I can’t wait for tomato season, my sister is already drowning in fruits.

Cucumber. They had a slow start and are not as sprawling as the years before. Maybe it is because of old seeds.

Mystery capsicums, probably sweet peppers. This one I bought but the tag had fallen off.

Tagetes, bumble bees really love them.

Strawberries, a monthly variety that steadily produces new fruit and is nearly as expansive with its shoots as the non-blooming sweet potato.

Stalked celery. Somehow, the wasps really love these flowers.

Sage, this is a very small steppe variety. I bought this to attract more pollinators to the balcony. I think it worked and the smell is fantastic.

Red cloves or small onions, leftover from last year.

And more Beans to close it off.
Soon there will be more. The Echinacea paradoxa is still growing, as are the sunflowers and the calendula. Then there is the thyme and one of the salads I left standing.
Overall, I notice a distinct lack of honey bees on the balcony (and in general) this year, the bumble and earth bees are also few and far between. On the other hand, I get several types of wasps that crawl all over my balcony (and occasionally me, which is a bit unnerving). The climbing beans have had dozens of flowers but so far only three have started to fruit, all the others just fell off, which is disappointing. The tomatoes fared better, but a number were stung by stinking bugs and developed a rot. But these are acceptable losses, one should never expect to have 100% success while gardening.

Next time, I think I will take a closer look at my “exotics” – tropical and half-tropical plants and my experiences. Because I really just can’t throw out avocado and mango pits, or pass by sprouting ginger in a shop … .

Runner Beans Riches

Our south wall used to be shaded by a rabbit shed, later converted to a chicken hoop. Ever since I demolished that, the sun was directly blazing at it. It does not heat the house much because it is well insulated, but I felt somehow that the space is wasted. After some thinking, I have decided that it would be an ideal space for growing runner beans, one row, close to the wall. Runner beans do not mind the low-quality soil, so they do not need to be fertilized and thus there is no risk of polluting our well which is down the slope exactly on the opposite side of the house.

Last year was somewhat poor, the beans did not grow that much. There was enough rain, but not enough sun for them to really prosper. Even so, the harvest was big enough that we still did not eat it all.

This year the weather was extremely hot and dry again. However, we managed to collect enough rainwater in the spring to be able to water the beans the whole time sufficiently, so they prospered enormously and covered the whole wall.

They are still blooming and they will continue to grow until the first frost. I will probably wait for two more weeks, then I will harvest all green immature pods and clip the plants so they do not waste energy on growing and instead mature the remaining pods quicker. But maybe I won’t bother. The harvest looks extremely promising even so, I will have to convince my mother to cook beans more often. I like them better than chicken anyway.

I am thinking about buying seeds of other vine beans and planting them next year en masse on the vegetable patch where this year grew potatoes. But I like runner beans the best because they are big and thus they require the least work per weight when shelling. We used to have white runner beans too, but I haven’t seen them in shops for a long time. I could not put seeds consistently aside, because the white and red beans hybridized and after two-three years I had neither white nor purple beans but a mish-mash.

Greening the Balcony – Part 2

Avalus continues his balcony gardening adventures and he has shared some more thoughts and pictures.

Visitors from the Past and Visitors I want to go past!

(This is from about the middle to the end of May.)

Content warning: A spider at the very end!

Green stuff is growing and exploding everywhere!

Salads, tomatoes, nostrums, herbs, and potatoes.

More salads, cucumbers, strawberries, and radishes. One sweet potato in the middle for good measure. The climbers will be led along the different rails or suspended on strings dangling down from the piece of wood, that also serves as an extension to the rails for balcony boxes.

And on the other end of the balcony climbing beans, mangold, more potatoes, more salad and tomatoes On the bottom you can see capsicums. These really did not want to germinate this year, they took over four months to get this tiny.

In the boxes, the bush beans are coming up, the ones on the right were from very old seeds, most did not germinate. The ones on the left are from new seeds. I did not take a picture of the broccoli box, but you can see, that it is still blooming. At a later date, it will sadly fall victim to tragedy.

This year, I used up a lot of old seeds I collected over the years, just to see if they were any good. I did not expect much and was proven right, out of around sixty seeds I got three snowpeas and four to five weak bush beans. Then I got rid of the rest of the old seeds by digging them deep under the soil and, surprisingly, I was greeted by fresh pea sprouts three weeks later. Of course, this was after I bought and planted fresh seeds. Well, more peas!

I just really like peas! The trellis is made from hazelnut sticks I gathered in the surrounding area. It looks very flimsy but held up to a massive storm already.

Also, notice something odd about this sweet potato?

There is a pumpkin, either muskat or hokkaido, growing on the left. How did it get there? Last fall I peeled pumpkin seeds and threw the supposedly empty shells in the empty bin and then later planted a sweet-potato shoot on top of the chaff. I very carefully removed the pumpkin plant. It will travel to my parent’s garden and will get a nice spot in their old compost pile. You can see the extracted plant in one of the pictures above.

This spring I cut down my sage (it was getting constant mildew and was too sprawling) and decided to try and multiply it via cuttings. So, I used some paper pots I had left over from last spring, trying to grow some kind of tomatoes. Nothing came of these seeds, the pots have been completely dry for a year. And this year, of course, three tomatoes germinated! I wonder what kind they will be.

With greens, there are aphids.

Especially my capsicums were hit hard, with leaves getting all curly or falling off altogether. As of writing in mid June, they are still very weak.

But with aphids, there come fierce predators! Here is a ladybug hunting on basilicum.

I have no idea what caterpillar/larva this is, but the empty aphid husks tell a gruesome story of brutal murder.

The same goes for these bright orange larvae that are dining on the aphids. Probably some kind of wasp?

Sadly, with aphids also come ants.

In a garden, I like to have them around but on the balcony, they sadly have to go. That is the one time I use poison to get rid of creatures, but in past years I learned the hard way that ants become a huge problem in compact spaces, herding aphids and eventually invading the apartment.

Here is a very different caterpillar, happily munching on a cabbage. The cabbage itself was a result of an experiment: What would happen, if I were to just plonk the centrepiece of a cabbage I ate in a glass of water? It grew and has given me some nice leaves so far. I have no real plans for the cabbage other than pick some leaves every now and then, so the caterpillar can stay. Enjoy your meal!

And for PZ, a newly hatched batch of tiny cute orb weaver spiders and their mom hiding in the rosemary. There are many of them around on the balcony, their nets are getting filled with winged aphids!

[Read more…]

Fig Season Starts

I picked over 800 g of fresh figs today. It is figs and yogurt for dinner tonight. Eating them all before they spoil will be challenging – this variety is supposed to be eaten fresh and these first ones are extremely sweet. It never ceases to amaze me that I can harvest figs in my garden.

Another Wooden Mystery

In one of the sacks were these two pieces.

I cut off the two ridges and I run all four sides along the table saw blade to clean them and I got two pieces 45x35x250 mm. One of them has a slight crack, but it is in a position where I would probably cut it anyway so not a big deal. This is enough for 4-6 knives, more if used as scales for smaller knives.

I am reasonably certain this is coconut palm wood. I worked with it before and Giliell has the resulting knife.

What is puzzling are the darker and lighter parts. Those are not sapwood and heartwood, palms do not have those, and anyway, I know of no tree where the outer sapwood is darker than the inner heartwood as would be suggested by the curvature here. I do not know what caused that color contrast, maybe it was cut close to the outer layer of the trunk, maybe it is decay, I have no clue. Palm trees do not grow around here so I have no knowledge about their variability and specific properties and no way to obtain said knowledge (google does not help).

It is not an extremely expensive wood but two pieces like this would cost me somewhere in the vicinity of at least 40,-€ plus shipping, so it is nothing to sneeze at either. These were, alas, the last surprise in my firewood treasure trove, the remaining sacks were all pure jatoba. Still, I can’t complain.

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Strawberry Chips

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Some Knives Again – Part 1

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I Made Some Shroomce

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Another Wooden Mystery

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