What's Cookin?

I have been obsessed with sketching and that has been just about all I mention in my blog (well, except for the obligatory grandchildren mentions). But I have a life. Really I do! So I thought I would post a few of the other things I am doing this month.

Knitted fingerless mitts, left is flat knit pair from two years ago.
Right is circular knit pair that were just finished. 

First, my knitting. I started knitting two years ago in December by making the fingerless mitts on the left. As you can tell, I wear them a lot because I love the jewel-like tones of the Lion brand "Landscapes" yarn. But I am annoyed by the seam needed for the flat knit pattern. So I tried again with the same pattern and yarn, but using circular methods. Clearly, my gauge has tightened with experience. And I am apparently thumb challenged because both pairs have one thumb longer than the other. The new pair is too small for me, but too long for my 7 year old granddaughter. Maybe a small women's size?

Poway has a Farmer's Market every Saturday morning. I don't usually get there because I am involved in other activities on Saturday, but occasionally I stop for things I can't get elsewhere. Like Giant Kohlrabi. Unfortunately, the last several weeks there have been no kohlrabi at the only booth that grows them. But I have picked up a few other things. I sketched it last Saturday, trying to focus on the amusing sign, but it doesn't look clear. An urban sketcher I am not, at least not yet. The sign indicates NO dogs, NO ducks, and NO elephants! As you can see, the dog owners are unfazed. but I didn't see any elephants!

#Inktober2019, Poway Farmer's Market 10/26/19
"NO dogs, NO ducks, NO elephants"

Last week at the farmer's market, I splurged on a growler of designer Kombucha, a fermented beverage made from black and/or green tea with added flavors. Kombucha is one of my tea/fermentation passions, but my SCOBY (Symbiotic Culture Of Bacteria and Yeast) is not producing the kind of flavor and carbonation that I love in my 'buch. So it is time to grow a new one from fresh kombucha. The last time I tried from my favorite store brand the culture did not grow strongly and was less than satisfactory, so I decided to try again with "chef-made" kombucha. The seller (clearly not the producer) claimed that no carbonation was added to the keg (not sure I believe that) and I loved the fizz and flavor. To grow a new SCOBY, I scald a jar, add one to two cups of fresh kombucha, cover with an air permeable top, leave at room temperature for about one week. On the left is a picture of the new SCOBY after 6 days. It grew very well (the red color is from the berry tea they used in the fermentation). After a week, I added it to my gallon kombucha jug in a half gallon brew of green, black, and mint tea and 1/2 cup sugar. On the right is a picture of the SCOBY on the brew after 3 days. It is growing strongly.

Kitchen, October 2019. In front is a jar growing the new
 Kombucha SCOBY.

Kombucha brew with new SCOBY
after 3 days at room temperature.

I was going to crop out the background of the SCOBY starter jar, then realized it is a good cross-section of my kitchen pursuits.

In the picture with the new SCOBY you can see my sprouting container with a mix of alfalfa, clover, radish, fenugreek and lentils on the far left. This time of year, with warmer temperatures in my kitchen, it takes about 5 days to grow to the size I prefer.

In the middle left behind the jar is an heirloom pumpkin that I bought when they went on sale last year. More on that in a minute.

Hanging on the wall is my homegrown Stevia plant drying for the winter. I don't eat sugar and don't like the flavor and processing of store bought stevia so I tried growing my own. I add a couple of leaves to teas and smoothies. I like the flavor of fresh leaves better than dried, which add a taste that reminds me of dried alfalfa, but stevia is a warm weather plant so I don't expect it to grow in the winter. But then again, this is my first year so I might be surprised.

in the middle right is my pottery onion pot, made during my clay-throwing period. On the far right is my InstantPot, a deeply appreciated gift from my daughter-in-law. My favorite uses are Indian cookery and cooking dried beans without having to plan ahead to pre-soak. Love it!!

Unknown variety of heirloom squash, raw and baked.

This time of year I stock up on winter squash. Usually Butternut because it is most available. In November, the pumpkins and unusually colored squashes get marked down. I'm not a fan of the flavor of pumpkin and I prefer to make pies from butternut squash. My favorite squash is Buttercup, but although common in Michigan, I rarely find them out west. Last year about this time, a basket of large heirloom squashes was marked down to $0.99 each, so I bought two. One quickly rotted and the other has been sitting on the counter being decorative for a year. With butternut, the insides would be dried, sometimes moldy, with sprouting seeds and stringy flesh long before a year was up. I almost threw out this squash, but decided to check it. It is as moist, smooth and full of flavor as a fresh squash. I am amazed! I can't find a picture of an heirloom squash that looks the same. Maybe a Jarrowdale cross, as they are known for keeping a long time.

After baking slices of squash smeared with olive oil, salt, and spices I made soup with it. There is no sweetness to this squash, but a rich and complex flavor much better than pumpkin (which is actually a squash). The remaining half will make great pie after roasting and pureeing. I experimented with sweet potato banana pie to see if I could make it sugar free. It turned out okay except for the banana flavor. This time I will try adding some stevia leaves and dates to the puree.

#Inktober2019 10/29 Wilted Dahlias.

It was hot, dry, and windy when I went to the farmer's market last weekend. So I got a good deal on some wilted dahlias, which are still sitting on my counter. I missed two days of Inktober sketches but the flowers were my inspiration today. Inktober is almost over. I loved it!