Our farm share continues all year. During the winter months, we eat food I imagine Russian peasants have always eaten – beets, cabbage, onions, carrots, potatoes, parsnips, turnips and rutabaga with some kohlrabi and celeriac tossed in.
I make borscht, stuffed cabbage, roasted vegetables, soups and stews.
This week hominy, or dried corn, was added to the share with suggestions to make tortillas. I gathered my corn and culinary lime and headed south of the border.
Lime is calcium hydroxide and is called “cal” in Mexican recipes. It softens the corn, boosting its nutritional value and helps remove the husks. Water, hominy and cal are heated and then left to soak overnight. Next the corn is ground into masa, traditionally between two stones. Since I live on an old sand quarry, I opted for my food processor.
I may have been better off with two stones. I ground the masa as fine as I could then made a dough with some salt and water. Next I flattened the dough with a spatula and peeled them off the board and tossed them in the hot griddle. The flavor was perfect but they were too thick and a little soft. I tried to pass some dough through my new pasta maker but that was too cross cultural and didn’t work.
My knitting is well under way for the year. I already knit three mittens, a hat and wove a scarf. Next is to start a quilt and weave some new placemats.
These are the thrummed mittens waiting to get felted by the wearer.
This is one of my new mittens. I made a pair last year for one of my daughter’s friends a coveted a pair for myself.
Next up is a scarf I wove with alpaca, my handspun merino and silk and a little novelty boucle alpaca and silk. Sweet.