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Fall Harvest- Yeast Bread from Grape Pulp- Fried Green Tomatoes

This morning’s harvest- a quart of goat milk, eggs, bunch of green tomatoes, okra, pears, figs, spaghetti and butternut squash, herbs and autumn olives.  Do you see the pumpkins growing outside my window?

Fall is the busiest time on the Glasgow Farm. The harvest is plentiful but the laborers are few! We’ve got so many organic figs we don’t know what to do them all.  If you live close, you can pick some up! They’ll be coming in the whole month of September. You can freeze or can them for making Figgy pudding. Once you pick them, you’ve got to use them. They don’t have a long shelf life, like a couple of days.

We’ve also got pears a plenty. The branches are heavy but they aren’t completely ripe  yet. Another week, and if you live close you can come by and get some for making pear butter. One day I looked out my kitchen window and saw a squirrel, a rabbit and a groundhog all enjoying the pear tree at the same time.  Even with the wild eating them every day there’s still PLENTY. I wish they would have stayed still long enough for me to get my camera to show you!

More and more Milk Thistles continue to grow and are ready to be harvested–I just can’t get to them all!

My tomatoes didn’t do well- not hot enough this year and a LOT of rainy days. I’ve had plenty of green tomatoes.

Mostly green tomatoes all summer

Mostly green tomatoes all summer

Wash the tomatoes, slice, dip in beaten egg drench in flour both sides-sprinkle your favorite seasonings and salt on while frying

Wash the tomatoes, slice, dip in beaten egg drench in flour both sides-sprinkle your favorite seasonings and salt on while frying

I used gluten free flour you can use your favorite baking flour

I used gluten free flour you can use your favorite baking flour

 

Fry until brown on each side in butter-add more if it gets dry on the pan

Fry until brown on each side in butter-add more if it gets dry on the pan

 

I fried them on high and kinda forgot about them for a few min's-they were still delicious! Make a yummy sauce or dressing  to go on top. I use different dressings all the time. This time I made a topping out of curds, fresh herbs and pickled garlic. Served on top of organic greens and veg's

I fried them on high and kinda forgot about them for a few min’s-they were still delicious! Make a yummy sauce or dressing to go on top. I use different dressings all the time. This time I made a topping out of curds, fresh herbs and pickled garlic. Served on top of organic greens and veg’s

Spaghetti squash green beans below

Spaghetti squash hanging over fence with morning glories

Green beans line the inside of our barn yard

Green beans line the inside of our barn yard. Yep that’s the spaghetti squash you see on the fence. The squash is planted on the other side of the fenced in garden

 

Another wild fruit growing on the farm in the fall-Autumn Olives. They are the size of a currant and the taste- a cross between a currant and a tart cherry. VERY healthy to eat. God grew it them for us, we didn't plant them ourselves.

Another wild fruit growing on our farm in the fall-Autumn Olives. They are the size of a currant and the taste is a cross between a currant and a tart cherry. VERY healthy to eat. God grew them for us, we didn’t plant them. You can eat them raw,  cook them in jams, jellies, pies, sauces or make wine with them.

Growing right next to our Mulberry tree-The Autumn Olive bush

Growing right next to our Mulberry tree-The Autumn Olive bush

Grapes: Typically we get gallons and gallons of grapes from our vines but this year we didn’t get as much as usual. We didn’t take care of them the way we should have either. That makes a huge difference in the harvest. Two things I typically make with our grapes; new wine fermented with whey and yeast bread from the pulp. Here is a video of me preparing pulp to make yeast bread from pulp. 

Natural Yeast Bread

2 cups unwashed organic grapes, processed to pulp- the light powdery coating on the grapes is what is needed to make the yeast. Don’t wash off!!

11  cups ground organic flour (you can use wheat, spelt, rye or any combination-you can even use sprouted grain flours)

1 tablespoon sea salt

filtered water

Starter:

Place 2 cups grape pulp and 2 cups ground flour in clean bowl. Mix well and cover with cheesecloth secured with a large rubber band. Let sit. On day two add 1 cup flour and 1 cup filtered water. Mix well, cover and let sit in warm place. On day three, transfer to clean bowl and add 1 cup flour and 1 cup of filtered water. Cover and let sit in warm place until starter gets frothy and subsides. You should have around 5 cups. Use 4 cups to make bread and save one cup for future bread batches.

Natural Yeast Bread

7 cups flour

4 cups starter

1 tablespoon salt

1 1/2 cup filtered water

Mix well. Cover and let rise in warm place for at least 12 hours. Bake at 300 degrees for about 1 1/2 hours. Oh my goodness, this is delicious. I also use this same recipe for making gluten free yeast bread, I just use gluten free flours.

This is just two of the many loaves I made-the one on the left is gluten free, the one on the right is made from a organic sprouted wheat and spelt grains. The color will vary depending on what kind of flour you use

This is just two of the many loaves I made-the one on the left is gluten free, the one on the right is made from an organic sprouted wheat and spelt grains. The color will vary depending on what kind of flour you use.

Leave a comment below telling me what you wish you had growing on your property.  I’ll draw a winner from the batch next week and send a root, seed or tree from our farm. We’ve got Milk Thistle seeds, Fig root, Autumn Olive root, baby Mulberry tree, Lilac root, Sunflower seeds, Elderberry tree root. . .all organic of course. I’ll have to check and see if we have sprouting pear trees(baby).

Proverbs 28:19 “Those who work their land will have abundant food,
but those who chase fantasies will have their fill of poverty.”

Comments

  1. I absolutely loved your post today. The pictures, the descriptions, the video, all were really good. It was as if you opened your door and let me in. Thanks so much. Really nice.

    As far as my yard. I wish I had the morning glories. I like their smiles.

  2. Debbie Smith says:

    Your place is just beautiful Sharon! The pictures are so calming and I always enjoy your posts and am inspired by your adventurous culinaryness <–(if that's not a word….I hereby pronounce it as such!) Anyway, if my name is chosen from your drawing, I'd enjoy having a bit of autumn olive root. It looks very interesting and I'd love to try it out. Love living in Virginia and am so glad that God allowed us to come back here!

  3. christina says:

    I loved reading this today !! Your descriptions of the fruits and veggies were amazing I could almost taste the fried green tomatoes. My grandmother used to make them for me when I was little girl. Brought back fond memories this morning. Thank You !!

  4. sheeba m says:

    Thank you for posting these lovely pics…they just take me away for a min or two and set a nice note for the rest of the day….love to visit your farm if god wills it…

  5. sheeba m says:

    Oh I missed the giveaway details…see what i mean…I did love more fruit trees…anything i can get and that can grow in my backyard which is mostly quite wet and shady

  6. Brittanny Krause says:

    How heavenly! I love fall! I’ve always wants to grow figs!

    • Brittany are you renting or own your home? Just thinking about those figs! Takes a couple of years to get them going. Once they do, YUM!Hugs

  7. Lindsey Hislop says:

    Oh your post makes my heart glad! We started our first garden this year (back to Eden style) and it was such a learning experience :). I’m excited to see what kind of harvest we can get next year since ours was a bit shaky because of the weather. I want to grow Echinacea, elderberries, and other medicinal herbs while expanding our veggie patch. 🙂

    • I LOVE the back to Eden style gardening. It’s the best! The weather really hit our garden hard too. But most of our fruiting trees weren’t affected. XOXOX

  8. Thank you for your post. One day, if it is God’s will, I hope to live on a farm. I would have to choose the milk thistle if I won. Don’t have much place to plant anything but hopefully some day I will! 🙂

    • You’re welcome! Do you own the home you live in Lena? The milk thistle can get to be 7 or 8 feet tall! They’re kinda wildish. Not dainty.
      I hope you have more space to plant one day too! Love and hugs!

      • Oh, haha! I guess the milk thistle wouldn’t work for me. Never knew it grew that tall! We live in a townhome so not much room.

  9. Your home looks like HEAVEN to me! I’m a ‘Country Girl’ (well, no longer a ‘girl’ but you get what I mean, lol) living in the city! I long to return to a lifestyle like yours. You are truly blessed! Thank you SO much for sharing it with us. It brings great joy!!!

    • Aw thank you Lisa! I am blessed indeed. I thank God every day that He lets me live here. It makes me happy that I can share it with others who appreciate it too! Love, Sharon

  10. Name me says:

    I’m not quite sure I entirely get the “southern” obsession with frying things, other than it takes few ingredients, and you could cook a lot of veggies fast, so I guess you would have to invite your friends over, And eat FRIED VEGETABLES. 1 kind of fried veggie…. then you have such thing as like, a tomato sandwhich. Which makes me sad, a little because you have enough room for tomatoes, but didn’t add lettuce or anything else but mayo to bread. Is the south really that way, or did they just forget to put the bacon on, most days? (I mean, I get it that some days you might be out of bacon and lettuce, but to make an entire and a culinary tradition out of one veggie…? (Oh, and some of y’all take pride in your base of cucumber tea sandwhiches, but still. The south seems pretty socially striated, man.

    (To clarify the above sentence, in my “western” state, we have “regular” people mostly. Y’all have people wearing cotton, and people wearing very fluffily inspired-by-Olde-English stuff.) It also freaks me out that there is not much variety in the southern grocery stores I have seen, or sidewalks, and then diabetes and obesity. Which all states seem to be evening out on.)

    I wonder if you could use green tomatoes like eggplant, and make green tomato parmesean and etc? Apparently, there are several eggplant based dishes. It would start out just like frying tomatoes, but then, it wouldn’t be.

    Sorry this is long.

  11. Mary Lou says:

    I love the pictures. I can almost taste that yummy fresh produce.
    My 12 year old just informed me last week that she LOVES figs. I don’t even know where she tried them. So I’d like to have the figs growing in our yard for my sweet baby girl who started 7th grade this week.

  12. What a beautiful farm you must have. I love living on our farm too, but I am certainly not as ambitious as you are . I really admire that in you and thank-you for your wonderful blog.

  13. My mother used to make Green Tomato Pie (yum yummy) have you heard of it or tried it?

  14. Marlaine says:

    I am trying to make your bread and it’s day 3. I see no sign of bubbling. Did I do something wrong?

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