Seed Suppliers

A partial list of seed suppliers for organic, heirloom, open pollinated seed

Fruition Seeds

organic, non-GMO, heirloom, safe seed pledge, local, open pollinated

Baker Creek Heirloom Seeds

non-hybrid, non-GMO, non-treated, non-patented, heirloom, pen pollinated

Territorial Seed Company

F1, open pollinated, safe seed pledge, certified organic

Johnny’s Selected Seeds

F1, open pollinated, heirloom, certified organic, safe seed pledge,

Seed Savers

open pollinated, heirloom, organic, untreated, non-GMO varieties, safe seed pledge

Annie’s Heirloom Seeds

open pollinated, non-GMO, heirloom

Seeds of Change

organic, non-GMO, heirloom,

High Mowing Organic Seeds

organic, Vermont organic, non-GMO, heirloom, non-GMO verified, heirloom, safe seed pledge

Sustainable Seed Company

certified organic, heirloom, open pollinated

How to Make Roux

It’s easy to make delicious sauces and gravies with butter and flour

roux ingredients
Butter and flour, the basics needed to make roux

 

Want to make gravy? How about a cheese sauce? A velouté perhaps?

Then you’ll need to start with roux. Roux (pronounced roo) is the most basic of thickeners for stock or milk to make gravy or velouté (vuh loo tay), which I’ll cover in a minute. So today I’ll show you how to make roux. I promise this will help bring your recipe repetoire to new levels.

Roux is a combination of flour and fat, most usually butter, in equal proportions, which then has stock or milk/cream to it and brought to a boil and allowed to thicken. At the Culinary Institute of America we were taught 2 parts clarified butter to 3 parts flour. For a roux with more flavor you can also use vegetable oil or rendered chicken fat. Technically the ratio is based on weight.  Me, I use one to one butter/flour.

To make roux simple melt 2 tablespoons of butter in a heavy bottom sauce pan. Read more

Beekeeping, The Ups and Downs

Despite our best efforts one of the hives died this winter

Dead Out
One of the beehives died this February

 

Back in the fall we added mountain camp feeders to the beehives so the bees had supplemental food if they ran out of honey, which they did. We usually get a thaw in January and were counting on that so we could check the hives to see if they still had enough honey or sugar. The thaw never came and we just couldn’t get into the hives to check them. One never opens a hive in wither with temps below 40˚F (4˚C.) The end result is hive two, Ruby, starved on 16 February.

There are many reasons a colony of bees could die. They may get wet from moisture in the hive, they may be overloaded with varroa mites and be weakened, or there could just be too few bees to maintain a cluster for warmth. The mountain camp feeders took care of the moisture and we didn’t have any significant mite problem.  Read more