How I Taught My Brother To Cook

Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)

John Barrows

Uncle Claude's Victory Garden

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Uncle Claude's Victory Garden

Grow Your Own Food

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Latest Activity: Sep 9

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Debbie Comment by Debbie on June 24, 2009 at 3:54pm
Your harvest looks great. We have yet to have a full sunny, warm day this month. June has been so rainy, not much happening in our garden, although it looks to be ok.
John Barrows Comment by John Barrows on August 7, 2009 at 3:45pm


20 pounds, or so, this week. It's been an early, disease-free, and abundant crop.

In the front, from left to right:

my favorite for slicing and taste - the Brandywine

my all-round best performer for slicing and sauce: Costoluto Genovese

my new, and delicious, Italian heirloom (which I found in Paris): Cuore di Bue
John Barrows Comment by John Barrows on August 7, 2009 at 3:47pm
correction to above: Cuore di Bue is second from left (Costoluto is on right)
Debbie Comment by Debbie on August 10, 2009 at 5:38pm
You are a sick individual! (they are all tomatoes) : ) ........ I have many clusters of tomatoes, large and small, different varieties...........they will all be canned/preserved and eaten. Not going to label the jars with the types just tomatoes and the date. I just hope that we are as fortunate as you with your abundant harvest. So far, so good. There is a farm in Easton, CT with blight. Not surprised with the weather we have dealt with this season. Congrats on your harvest!
John Barrows Comment by John Barrows on August 11, 2009 at 8:18pm

Debbie Comment by Debbie on August 19, 2009 at 4:44am
Yesterday's harvest. Nice, from my small garden. The butter nut squash could stand to be a little bigger, but came off the vine at will.

John Barrows Comment by John Barrows on August 19, 2009 at 6:26am
beautiful
Debbie Comment by Debbie on September 9, 2009 at 3:45pm
Fortunately, we got a great crop earlier in August and we were able to make the family "chili sauce" recipe, about 10 pints, many eaten also. Unfortunately, we had a late blight. All happened within a 3-5 day time span.

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Latest Activity

I would go with your recipe but over night 1st rise, knead, 2 hour 2nd rise, knead. Rest. Form into length. Rest for 1 hour. Put slits in. Bake, covered. ( when I say "rest", I mean the dough, not you)
on Thursday
Yes, the standard baguette has a very hard, crusty crust that your have to work hard to break off a piece. But the inside is very light. I was assuming you'd used the no-knead. I have baked baguettes using the no-knead, and they come out great. Ke...
on Wednesday
Or ... we could just go there and find out for ourselves.
on Wednesday
Again, one must grow their own or raise their own to avoid the less than desirable stuff. The food industry is too powerful, who lobby to politicians, and in the end win while everyone else loses. Same scenario whether its food or shoe laces. We ...
on Wednesday
You could add cheese if you wanted but all I was trying to do here was make the standard fried potatoes & onions by baking instead.
on Wednesday
You could cover the dough instead of using the ice water. Also, I am not so sure that a French baguette has a thick crust anyway. I tend to think that it does not. We'll have to wait until the French Connection checks in.
on Wednesday
Actually, I used a recipe that I found in a book called "Local Breads - sourdough and whole-grain recipes from europe's best artisan bakers" (found only at the finest libraries). It's very similar to the no-knead recipe (only you knead this one). ...
on Wednesday
John Barrows added a blog post
Rent and watch the documentary "Food, Inc." (inspired by Michael Pollan's books) Total corporate control of our nation's food supply from seed to market to table is literally poisoning us - worse than even the tobacco industry. It is even infiltr...
on Wednesday
I'm sure it was the no-knead: that's what I taught him ...
on Wednesday
maybe some cheese too
on Wednesday
Only other thing a should have done was brown the top more.
on Wednesday
Nancy should recall this cat climbing up her back.
on Wednesday
What recipe for the dough did you use?
on Wednesday
maybe leave the cover on longer - I think more moisture for a longer period may thicken the crust. only take the cover off for last few minutes to brown
on Wednesday
I thought that was your other head
on Wednesday
don't hurt yourself with all that complexity (don't try this at home, folks)
on Wednesday
Patrick added 2 photos
on Tuesday
Time out for a photo-op.
on Tuesday
Thank you. Once it cooled it really tasted great. My only complaint is that the crust wasn't as thick as I would have liked. Hopefully that will change when we get the new range installed next summer.
on Tuesday
Very nice job!
on Tuesday

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