The season is under way ..........

It rained for five weeks. Cabin fever was beginning to become a reality. The skies were dark and the rain poured. The sun would peek out for just a moment then showers fell, and then again it poured. With an occasional day or two break it was like this for more than a month. No one complained. At the start of winter we worried that there wasn't going to be any rain at all. Winter came and nothing fell. We had been alerted that our household water allotment might be cut in half this summer. Last year we were asked to conserve 10%. Even with all the February rain we have not yet filled our reservoirs and water allotments will be cut more this year. There is one more month of the rainy season, one more month to pray and hope.

The nursery

So, it is with that somewhat irrational gardener-hope that the seeds are started for this season. As the tiny baby green sprouts burst from those tiny brown nibs the trays fill with these little babies. One can't help but feel a little maternal towards them. (Is this why they call it a "nursery"?) Under the grow lights there are soon many, many baby plants. In the beginning the Cheddar Cauliflower was the most aggressive. They produced their first true leaves very quickly. I tell people I chose this variety because it is said to be more nutritious. Just maybe I chose it because they are so delightful on the crudites plate. I will try to convince my grandson that he should put them in his lunch because they are different and the other guys won't have them. You can wish me luck.

First true leaves for Cheddar Cauliflower

As you can see I spare no expense for the "flats", the seedling's first home. The seeds are planted in the clear plastic "clam shells" which once contained berries, sometimes small tomatoes, or other specialties, from the super market. Family and friends save them for me. They can handle a few trips through the dishwasher on the top rack. There are holes in the bottom to provide ample drainage and a few holes in the top so, when closed, there is still enough air flow to prevent mildew, but not so much as to let them dry out too quickly. As soon as the first little bit of green pops the top is opened. As soon as the true leaves have settle in, they are transplanted to individual pots where they remain until they are ready to go into the ground. Some, like tomatoes, are transplanted again into even larger pots, each time sunk a little deeper into the pot.

Seed starting equipment

The grow-light set up came by way of the Gardener's Supply catalogue about 15 years ago. So far I have only had to replace two bulbs. It is rolled into the house for spring plants and again for fall plants. In the meantime it resides in the garage. The trays are convenient for watering; just pour the water into the tray and the plants drink what they need. The lights move up and down.

The Recipe

In between talking to the baby plants, supplying them with food and water, there is a little time for other pursuits and on a rainy day nothing is more satisfying than bread baking. Here is one you might like especially for sandwiches.

Two Color Bread

White herb dough

Into a large bowl put:

1 package instant yeast

1 1/2 cups white flour

1/2 tablespoon sugar

1 teaspoon salt

Stir together until dry ingredients are well mixed

Then add:

1 cup warm water

5 tablespoons oil

1 egg

Beat well for 6 minutes if using dough whip or hand mixer; 4 minutes if using the stand mixer with the paddle, then change to dough hook.

Add:

2 tablespoons chives, finely chopped

2 tablespoon parsley, finely chopped

1 tablespoon fresh sage leaves, finely chopped

Few grains nutmeg (About as much as will stick to your damp fingertip when pressed into the spice.)

Beat in 1 1/2 cups flour, 1/2 cup at a time, using a dough hook if using stand mixer. Otherwise beat in as much as possible, then turn out onto a board and knead in as much flour as needed. It will take about 8 minutes of kneading. The dough should be sticky.

You can set this in a greased bowl, covered with a tea towel, as many recipes will suggest or, I put it into a largish, greased plastic bowl and snap on the cover.

Red Dough

Repeat the above with these exceptions: Use tomato juice where water is called for and instead of herbs use 1/2 teaspoon ground cumin, 1/4 teaspoon white pepper and 1/2 teaspoon coarsely ground black pepper.

Set the doughs in a warm place and let rise about 90 minutes, or until doubled in size. After the first rise, working with one dough, punch down and divide into two equal parts. Form two thick ropes, each about 12 inches long. Repeat with second dough.

Take one red dough rope and one white dough rope, squeeze the top ends together and twist; squeeze the final ends together and tuck under. Place in a well oiled bread pan. Repeat with next two ropes. Cover and let rise for about 30 minutes.

Ready for the oven

Preheat oven to 375 degrees F.

Beat together 1 egg with 1 tablespoon water and brush over each of the loaves. At this point you can sprinkle with sesame seeds or poppy seeds if desired. Bake 35 to 40 minutes or until golden and an instant-read thermometer registers 190 degrees. Remove from pans and cool each loaf on its side.

Finished

Tips: Use bread flour if you can, if not, all purpose, unbleached flour will suffice. Your flour, bread or all purpose, will differ from mine and differ from day to day. Use what you need but keep the dough on the sticky side. I always use instant yeast. Instant yeast is not the same as rapid rise yeast which I would never choose. Bread pans are 8 1/2 by 4 inches, standard size.

While you are cleaning up you will see that you have more than half an egg left over. Seems a shame to waste this so you might want to try this. Season the egg with salt and pepper and whatever herbs or spices will work with the next step. Lightly oil a small skillet, heat it and add the seasoned egg and make one very thin "pancake". Cut this into strips and add to an Asian soup, Chinese fried rice or, as I saw in Jamie Oliver's new cookbook, it can even be added to a salad. I sometimes mince a little ham and scallion into the egg mix and add this protein pancake to a sandwich.

Sandwich anyone?

Note: the author has received no recompense from any company mentioned in this blog.