Posted by: hearttohearthcookery | October 19, 2014

Fresh Peach Ice Cream

IMG_0234-001  The Fresh Peach Ice Cream in my pewter sabotiere was prepared with 4 ounces of the ripest peaches, 4 ounces of powdered sugar and one pint cream.  All was passed through a sieve prior to being poured into the sabotiere.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 18, 2014

Pass Through a Sieve

IMG_0233-001  The mashed fresh peaches were mixed with 4 ounces of powdered sugar and one pint of cream and passed through a sieve before being made into Fresh Peach Ice Cream.

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Posted by: hearttohearthcookery | October 15, 2014

Ripest Peaches

IMG_0229-001  To make Fresh Peach Ice Cream, Take 4 ounces of the ripest peaches you can get.  These peaches were peeled and mashed by children with a wood masher.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 12, 2014

Pair of Sabotieres

IMG_0228-002  A pair of pewter sabotieres are on my work table.  The original sabotiere is on the right and the reproduction sabotiere is on the left.  It is my reproduction that I will use to make the peach ice cream.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 11, 2014

Where is the Ice?

IMG_0232-001   Many hands had fun preparing the ice for the Peach Ice Cream in September.  Children have used wooden mallets to break the ice  and are gathering it in wooden firkens to add to the coopered bucket for the sabotiere.

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | October 8, 2014

Squash and Cranberry Beans

IMG_0034-001  The freshly picked, hand-sized squash is cut into pieces and the historic cranberry beans in the green stage shelled.  Both are combined in the trade kettle to prepare squash with beans.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 7, 2014

For Now and Later

IMG_0033-001   Some of the newly harvested squash ( the size of a hand) has been prepared in rings for drying on the drying rack and some cut up to prepare for now to cook with the beans in the green stage.

 

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 5, 2014

Beans in Green Stage and New Squash

IMG_0031-001   My 2014 cranberry beans in the green stage in the wood bowl with freshly harvested new squash (the size of a hand) are next to a basket of dried squash.

 

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 3, 2014

Baked Dried Squash Cake

IMG_0032-001   The dried squash cake prepared from pounded dried squash soaked in water with enough  bear grease added to form a cake or small “bread”.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 2, 2014

Dried Squash “Cake”

IMG_0030-001  After the pounded dried squash has soaked in water until pliable, bear grease is added and a
“cake” made for baking.  A small amount of bear grease was placed on the stone first.

Visit my website at:   www.hearttohearthcookery.com

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