Gardenfork.tv

Puttanesca in the dark with Bill

admin — Thu, 15 Jun 2006 03:07:20 +0000

Learn more about this and other fun stuff at our viewer forum, The Greenhouse. Comments have been turned off here, but you can post your thoughts, pictures and videos at The Greenhouse. Bill is something of a puttanesca expert, so when I started making it, naturally there were comparisons. My in-laws were up at the house for the weekend, and its pouring down rain the whole time. Joan requested this dish, so I gave the camera to Bill and started cooking. We had already started drinking wine (blame the consant rain and the presence of my father-in-law), hence we neglected to turn up the lights for the camera, so the first part of the episode is a bit dark. You would expect more from guys who make their living doing this, but no. I'm blaming the wine. click here for QuickTime click here for .wmvÂ After cooking this dinner, I was thinking about the debate of straining the tomatoes, and I think, if you have the time, you should not drain them, as you lose a lot of flavor by draining the liquid. Instead, take the time to cook the sauce down, thus concentrating the tomato flavor. I based my version of puttanesca on one from Mark Bittman, but with regard to the amount of each ingredient, it all depends on what you like. Here is the basic outline: Cook some anchovies and garlic in olive oil Add canned whole tomatoes Cook down sauce Add chopped olives - oil cured are best- capers, and oregano (or italian seasoning mix) cook for a few minutes more. Bill prefers this served on rigatoni pasta. The beauty of this dish, aside from the great flavor, is that all the ingredients can be stored in the cupboard forever. All the ingredients are in cans (unless you want the oil cured olives, Bill) If anyone has other suggestions for how to keep pasta warm without it sticking together, please leave a comment. Thanks, eric.

Hilling Potatoes

admin — Thu, 29 Jun 2006 21:48:21 +0000

I have a small patch of potatoes this year, and here we'll show you how I hilled them. Most of the new potatoes that grow from the seed potatoes will grow above the level of the planted seed, so you have to either plant the seed potatoes in a deep trench that you fill in, or hill up soil or mulch above the soil line. In this episode we talk about Colorado Potatoe Beetles, and the spray mentioned is called Novodor and is available from Fedco. You can also get floating row fabric and seed potatoes from Fedco. Additional information from the University of Georgia: Potato Production in the Home Garden or this site http://www.thegardenhelper.com/potato.html

Garlic Scapes

admin — Thu, 29 Jun 2006 21:59:37 +0000

If you don't know that these are, you will soon. They taste great, and are easy to cook. If you want to order seed garlic to plant this fall, I suggest Filaree Farm. They pack your shipping box with the local paper, and its interesting to read a local paper from somewhere else. We'll have an episode later this summer on planting garlic.

Rhubarb : Growing and Eating, How to grow Rhubarb and make Rhubarb Crisp Recipe

admin — Thu, 06 Jul 2006 08:29:34 +0000

Rhubarb is a quintessential part of New England summers. It grows so well some consider it a weed. Many will recall an aunt or grandmother who cans up rhubarb jelly/jam. I like it, especially at its simplest, as a crisp or cobbler. I cooked this up by myself so please appreciate the dexterous one handed camera work and flattering close up photography of myself. Mark Bittman in the NY Times had a recipe recently for rhubarb soup, which we may try here as well. The best place to get more info on rhubarb is The Rhubarb Compendium, a website run by a guy named Dan. I'd be interested in hearing from readers with their rhubarb musings and recipes.

Cut and come again lettuce

admin — Tue, 18 Jul 2006 21:35:20 +0000

Until the heat of summer knocks them down, loose leaf lettuce is one of those low maintenance pleasures of gardening. There are a ton of varieties of lettuces/salad greens (which we'll go into in future episodes) right now we are growing a bunch of Deer Tongue and Antares, both from Fedco. Loose leaf lettuces can be harvested and then they grow again. All you do is cut the lettuce about an inch above the soil line with a scissors, and it will grow back. If you plant a few rows every two weeks, you can get lettuce for most of the growing season. With row covers or cold frames, you can harvest lettuce almost year round. Eliot Coleman, in his book, the Four Season Harvest, writes at length on how to prolong your lettuce growing season. Robin Follette writes about meeting Eliot Coleman in her Farm & Garden blog

Is Dandelion edible?

admin — Tue, 08 Aug 2006 03:57:15 +0000

You can eat what most people call a weed. Dandelion.

Wikipedia has some good info on dandelion, though I don't agree you have to always cook it down before eating. There are plenty of us who like it raw. If you like mustard greens, you'll like dandelion.

You can grow it in your garden, it will last longer into the summer than most any other green. I think the horticultural version is milder, and I prefer the wild version. I was walking around the barn this weekend looking for dandelion, there is still a bunch of it around depsite the record heat wave.

Don't harvest it from roadside areas or where your dogs like to hang out. 10-4?

Pork with Rhubarb

admin — Thu, 17 Aug 2006 02:40:56 +0000

The boss gave me a new cookbook: Happy Days with the Naked Chef, by Jamie Oliver, and I found a recipe for Pork Filets over Rhubarb. This interested me because i've never seen rhubarb used in such a way before. So this merited a try. We're going to have to improve the lighting in the kitchen up at the house, as once again the video is pretty dark. I contemplated re-shooting the whole thing, but i thought it wouldn't be as fun on a re-shoot. And the whole idea here is low-tech, simple stuff. I promise the next kitchen shoot will be better.

Tomato Hornworm Defoliation

Eric Gunnar Rochow — Thu, 31 Aug 2006 03:27:52 +0000

Nothing like coming up to the house to find large portions of your tomato plants stripped of their leaves. The Tomato Hornworm is the caterpillar of the Five Spotted Hawk Moth, a relatively non-descript moth, but in its caterpillar stage wreaks havoc on tomatoes. In the video I talk about the eggs of the parastic wasp, then I realized later the white protrusions from the caterpillar are the cocoons of the braconid wasp, not its eggs, which is even better, as soon they will hatch and parasitize more Hornworms. If you want the whole insect story, check out the Tomato Hornworm page at Wikipedia. I have heard about cardboard collars one can put around a young tomato plant to prevent the Hornworms from crawling up the stem. Another way, according to Wikipedia, to reduce the resident population is to rototill the garden, as this will destroy hornworm pupae in the soil. Back to Gardenfork Main Page

The Potato Pest Saga in 3 acts

Eric Gunnar Rochow — Sat, 09 Sep 2006 02:44:10 +0000

OK, its pretty obvious that I am not always the expert, knowing just enough to be dangerous can be problematic. Take my knowledge of potato pests as an example. I learned a lot about potatoes this summer: not to always accept what seems like the obvious answer. Jumping up and down about Colorado Potato Beetles before looking at all the clues, in hindsight, was not the smartest idea. This episode spans the summer, so I cut it into two parts for easier downloading. Part 1: Part 2: Any hints on what caused the leaf wilt, please post a comment. Thanks.

Transplanting Plants, How to transplant Hosta plants

Eric Gunnar Rochow — Thu, 14 Sep 2006 07:50:30 +0000

Hostas are ubiquitous in our area. They do well in shade, and we have plenty with all the tall trees around us. These plants are very easy to transplant, so if you have some in one area and would like to have more in another, watch how we do it. I've traded hostas with several neighbors, I'm partial to the large leafed blue-green varieties. You can check out more info at the American Hosta Society. Slugs love hostas, so do deer. We don't have a large numbers of either one, thankfully.

Broccoli and Anchovies over Pasta

Eric Gunnar Rochow — Fri, 22 Sep 2006 23:18:56 +0000

OK, one here for the fork part of garden + fork. Another recipe from Jamie Oliver's Happy Days with the Naked Chef. Real simple to make, and in the time it takes to bring the water to boil and cook the pasta, you are finished. Anchovies have become a favorite in our house. I have to admit I had an aversion to them for years, but they are great, and healthy for you too. They cook down into little bits of nothing and give off a great flavor. We are improving on the lighting in the kitchen, so you can at least see my face in most of this episode. More improvements coming. A viewer suggested we ask you all what you'd like to see us cook. Send us an email by clicking on the link on the left side of the page, tell us what to cook.

Other stuff: How to change your disc brakes

Eric Gunnar Rochow — Tue, 03 Oct 2006 09:50:59 +0000

Its not hard at all to change the disc brakes and rotors on most cars. Here's how I did it on my Dodge Caravan. Use this video as a intial introduction. Consult your car's repair manual for the exact procedure for your vehicle. Be sure to jack up your car on the frame and to use jackstands. Also be careful of brake dust, as its not healthy to breathe. About.com has some good instructions as well on replacing your disc brakes.

Fall soup: White bean soup with kale

Eric Gunnar Rochow — Thu, 12 Oct 2006 03:15:45 +0000

White beans, be they navy beans, yankee beans, great northen beans, are great in soup. This is my really simple fast recipe for white beans. This can be cooked with canned beans or dry beans. Dry beans take longer, but if you have time, great. I use a pressure cooker to cook my dry beans. Being a strong proponent of the KISS [keep it simple stupid] theory of life, this soup is a charter member. Beans, onions, garlic, olive oil - cook and you are done. The version we do here is dressed up a bit with cheese rinds and oregano, but again, it doesn't need this to taste great on a fall evening. White Bean Soup Bag of White Beans or a large can of beans 1 onion, chopped Chopped Garlic Options: Chicken or vegetable stock Cheese rinds Oregano, Marjoram, Rosemary, Sage Pesto If you have dry beans, cook them and save the cooking water. Saute the onion until golden clear. Add the beans, and bring to a simmer. If desired, add seasonings and cheese rinds. If you have the time, allow the beans to simmer so the flavorings work thru the soup. If not, after 10 minutes, its done. For a decadent flourish, add a splash of olive oil or pesto to each bowl just before serving.

How to build a cold frame.

Eric Gunnar Rochow — Sun, 22 Oct 2006 22:26:01 +0000

We've already had 2 frosts here, and I wanted to continue the salad green season. In this episode we build a cold frame out of easily found materials. The vent I use on one end of the cold frame is available from Charlie's Greenhouse, I've also seen them in the big home improvement stores, they are used to vent crawlspaces. Sheperd Ogden has a good book: Four-Season Harvest, that goes into great detail about growing thru the winter, he should know, he lives in Vermont.

Cornbread Cookoff

Eric Gunnar Rochow — Mon, 13 Nov 2006 06:44:16 +0000

I love cornbread, and I'm always looking for the ultimate cornbread recipe. Here we pit Mark Bittman's recipe against an organic cornbread mix. Have a favorite cornbread recipe? Send it in, we'll try some more cornbreads soon.

Chicken Vesuvio from Amuse Bouche

Eric Gunnar Rochow — Tue, 28 Nov 2006 03:18:26 +0000

While trolling the web a while back I came across Jo's food blog, Amuse Bouche, which i think is very well written. I read Jo's recipe for Chicken Vesuvio and decided to try it, as it used a dutch oven, my favorite kitchen pot. I did change up the recipe a bit, and of course, forgot ingredients, and also suggested, wrongly, that Jo lives in the midwest. In other words, normal behavior for eric.

Recent emails

Eric Gunnar Rochow — Fri, 15 Dec 2006 10:33:44 +0000

Learn more about this and other fun stuff at our viewer forum, The Greenhouse. Comments have been turned off here, but you can post your thoughts, pictures and videos at The Greenhouse. It seems my blog format doesn't make for easy commenting, but I've gotten a bunch of emails, so here are some of them, and Jo of Amuse Bouche writes about the Chicken Vesuvio episode: "GardenFork.TV A few weeks ago Eric over at gardenfork.tv dropped me an email and told me that he was going to create a video of him making my Chicken Vesuvio recipe, it would appear that he has made good on his threat promise. Eric films his world and puts it out there for everyone to see, recipes, garden issues, a little of everything. If you have the time, take a look at his video on tomato hornworms.Â Nasty, nasty little buggers. A couple things Eric: 1st: It's Boston Eric, East Coast, definitely not the Midwest. 2nd: It's pronounced boosh. 3rd: I would have deglazed with white wine and mounted with the butter off the heat, but hey, that's just me. 4th: The puppy....so cute! Go on, have a look." _____ "I'm a fan of your blog.Â I've always been into plants and am finally getting into cooking (graduated from college and now have time to cook and money to eat).Â I tried out the navy bean and kale soup and thought it was pretty good. The kale adds a nice texture.Â Tonight I made the broccoli and anchovy pasta (I made way too much).Â Anyway, good job.Â You asked if there is anything we'd like you to cook.Â All I can say is to keep giving dishes that are simple and healthy.Â I'm also not a fan of the red meat.Â More soups would be nice and maybe some simple breads.Â Oh, and I'm always on the look out for a good pancake recipe." ________ "Just watched your episode on Chicken Vesuvio and really enjoyed it.Â You're a personable guy and the quirky editing makes it fun to watch.Â Will definitely check out the rest.Â Keep up the good work!" ______ "I really enjoy watching your video podcast. I am a dedicated gardener myself and love to get my produce into the kitchen for fabulous dishes.Â My wife likes the food but never has gotten into use of my work so I took up the cause. Keep it up.Â " _____ "re: building a cold frame: "pi r squared" is the area of a circle "2 pi r" is the circumference You get the same length in this case because r is 2 -- if r was anything else, the numerical values of the circumference and area would not be equal."

Brooklyn Botanic Garden cold frames

Eric Gunnar Rochow — Fri, 15 Dec 2006 10:47:33 +0000

Last week we visited with Patty Hulse at the Brooklyn Botanic Garden, who showed us the cold frames they built and use throughout the winter. Very nice. Thanks to my friend Tony, ( the man who knits ) for helping with the camera. An episode on knitting is in the works.

How to carve a turkey and how to make gravy

Eric Gunnar Rochow — Fri, 22 Dec 2006 04:35:23 +0000

We had dinner at Chris and Cheryl's house on Thanksgiving. Amazing food made by amazing people. All we had to do is show up. Nice.

How to repair your windows - window glazing

Eric Gunnar Rochow — Thu, 04 Jan 2007 16:08:12 +0000

My good friend Bobby is a professional window glazier. In this episode Bob shows us the right way to remove the old glazing compound and apply new compound. I've wrestled with this for years and Bob shows how to do it easily.

How to cut down a tree with a chainsaw

eric rochow — Thu, 01 Feb 2007 17:29:01 +0000

Safety First when using a chainsaw, it is the most dangerous tool one can own without having to be licensed or have a permit to carry. On About.com they have a good how-to on chainsaws. A few quick tips: wear ear and eye protection, steel toed boots, work gloves, and if possible, a hard hat. Read the instructions that came with your saw, the booklet that came with my Stihl is quite good.

Ginger Ice Cream, how to and recipe

eric rochow — Mon, 12 Feb 2007 16:47:59 +0000

Ginger Ice Cream Recipe 2 cups of milk fresh ginger grated to taste 4 egg yolks 1/2 cup sugar 1 cup cream ginger cookies The night before put the insulated ice cream container in the freezer. Heat the milk with the grated ginger in a saucepan to about 160F, to steep the ginger flavor into the milk. Whisk together the egg yolks and sugar until light yellow Add the warm milk to the egg/sugar mixture slowly. Heat this mix to about 170F, stirring regularly. The mix should start to thicken slightly. Take off the heat and add in the 1 cup cream. put in a metal bowl. Wrap ginger cookies in plastic wrap and Crunch up with a rolling pin. Stir into ice cream mix. Place in freezer or a bowl of ice to cool down to about 40F. Pour into insulated ice cream container and process according to the maker's directions. I turn mine on for 30 minutes. If you have an outdoor space and its winter, run the machine outdoors. After it has been processed, put in the freezer to harden. Homemade ice cream can be kept in the freezer in an airtight container. I've found it best to place plastic wrap right on the surface of the ice cream, then seal the container. recipe ©2006 Eric Gunnar Rochow

How to season cast iron pots / cookware

eric rochow — Thu, 22 Feb 2007 23:25:39 +0000

A trip to the local farm store yields a box of cast iron cookware. Here's how we season cast iron

Creme Brule the gardenfork.tv way

eric rochow — Sun, 04 Mar 2007 20:05:10 +0000

Creme Brule' is easy, and tastes great. Plus its really fun to use new tools, readily available from your hardware store to make the burnt sugar crust. Yum. Note: the first part of this show is shot in the dark on purpose. watch and learn.

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eric rochow — Mon, 26 Mar 2007 03:04:49 +0000

How to cook maple syrup episodes

eric rochow — Mon, 26 Mar 2007 03:06:57 +0000

Despite a wonderful head cold, i spent a large part of the weekend with my friend Bill at his sugar house boiling maple sap. I think we'll split this into two episodes, as Bill talked a lot. It will be good. { bill's farm is also where we have some of our beehives, you can see them in the Beginning Beekeeping Videos } How to make maple syrup Part 1: How to make maple syrup Part 2

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eric rochow — Wed, 28 Mar 2007 20:10:19 +0000

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eric rochow — Sat, 31 Mar 2007 14:56:12 +0000

Farming in Maine: a blog

eric rochow — Sat, 31 Mar 2007 14:56:33 +0000

"I knew I hated my office job and our second floor city apartment. ... I traded heels and suits for jeans and boots and have never been happier. "

Robin can grow those French red pumpkins, Rouge vif D'Etampe, I cannnot.

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eric rochow — Fri, 27 Apr 2007 18:07:55 +0000

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eric rochow — Tue, 01 May 2007 00:15:29 +0000

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eric rochow — Fri, 04 May 2007 14:19:15 +0000

Roasted Garlic Soup

admin — Fri, 04 May 2007 20:32:41 +0000

Here is the recipe for Roasted Garlic Soup from "The Ultimate Cookbook" by Bruce Weinstein & Mark Scarborough. This is a great book, please order it from your local bookstore. Roasted Garlic Soup Hereâ€™s a garlicky version of French onion soup, all the onions replaced by garlic and their near kin, shallots. Double or triple the recipe for larger meals or servings. Makes 4 servings 4 garlic heads 8 medium shallots, peeled 3 tablespoons olive oil 4 cups (1 quart) beef broth 1/4 cup brandy or cognac 2 teaspoons stemmed thyme 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 ounces Gruyere or Emmenthal 1. Position the rack in the center of the oven and preheat the oven to 400Â°F. 2. Slice 1/2 inch or so off the top of the garlic heads so that all the cloves are exposed. Place them on a sheet of aluminum foil, drizzle with 1 1/2 tablespoons olive oil, and seal the packet closed. Roast in the oven until the cloves are as soft as room-temperature butter, about 40 minutes. 3. At the same time, place the shallots in a small, shallow baking dish; drizzle with the remaining 1 1/2 tablespoons olive oil; and roast until browned, caramelized, and even a little crunchy, stirring occasionally, about 30 minutes. 4. Remove both the garlic and shallots from the oven; cool at room temperature for 15 minutes. 5. Squeeze the soft pulp out of the garlic heads and into a large saucepan. Roughly chop the shallots and add them to the pan. Stir in the broth, brandy or cognac, thyme, salt, and pepper. Set the pan over the heat and bring to a simmer. 6. Cover, reduce the heat to low, and simmer slowly for 45 minutes to blend and soften the flavors. To serve, grate about an ounce of cheese into each of the bowls. Ladle the soup over the cheese.

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eric rochow — Sat, 05 May 2007 19:32:43 +0000

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Saturday in the Garden

admin — Sun, 06 May 2007 08:29:15 +0000

Learn more about this and other fun stuff at our viewer forum, The Greenhouse. Comments have been turned off here, but you can post your thoughts, pictures and videos at The Greenhouse. I've been doing everything today, gardening, truck repair, greenhouse cleaning, seed starting, transplanting, and oh yeah, throwing the ball for the Yellow Labs, Henry & Mij. Henry & Mij waiting for the ball sugar snap peas Red Sails lettuce Red Russian Kale daffodils from White Flower Farm Rhubarb bursting out in less than a week. Pumpkins seedlings New shelf in greenhouse with marigold seedlings they do this all day. back to gardenfork.tv main pageÂ

Henry in the pond, a cell phone video

admin — Thu, 10 May 2007 21:40:16 +0000

Learn more about this and other fun stuff at our viewer forum, The Greenhouse. Comments have been turned off here, but you can post your thoughts, pictures and videos at The Greenhouse. Henry and I go to Prospect Park every morning when we're in NYC. Dogs are allowed to run off-leash before 9 am in the Park, thanks to the hard work of groups like FIDO and Parks Commissioner Adrian Benepe.

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How to make Carbonara Recipe

eric rochow — Thu, 17 May 2007 02:22:48 +0000

This is a really simple dish, the trick is to make sure the eggs do not become scrambled eggs. 6 ounces of thick cut or slab bacon 2 eggs 1 1/2 cups grated Parmesan cheese. do not buy pre-grated, it doesn't tast great. 1 box ( 1 lb ) spaghetti ( i prefer thin spaghetti noodles ) Set of pasta pot of water to boil on the stove. Cut the bacon into little squares about 1/2" square. Cook the bacon until crisp. Drain off all the fat except about 1 tablespoon. Beat the 2 eggs with the cheese in a small bowl. Alternative: you can add 1/4 cup of cream to the egg/cheese mixture if you like. Put the serving bowl in the sink, and place the colander in it. When pasta is done, pour into colander that is sitting in the serving bowl. Remove colander and pour hot water out of serving bowl. Careful, use oven mitts. Pour egg - cheese mixture into serving bowl and immediately add noodles, toss once and add the bacon with its 1 tblsp of fat. Toss to coat, add pepper and salt to taste ( Traditionally, this is served with a lot of pepper ) Serve immediately. back to gardenfork.tv homepage

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eric rochow — Thu, 17 May 2007 02:30:22 +0000

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Raspberries, Trilliums, and Larbrador Retrievers

eric rochow — Thu, 17 May 2007 02:38:37 +0000

A few photos from this weekend in the garden. carrots are planted The field of garlic at our friend's house Trilliums in bloom You know who. Tomatoes set out in wall o waters ( or wall-o-waters ) Raspberry transplants coming up.

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eric rochow — Thu, 17 May 2007 19:51:28 +0000

BBQ in Brattleboro, VT

eric rochow — Thu, 17 May 2007 19:52:09 +0000

Learn more about this and other fun stuff at our viewer forum, The Greenhouse. Comments have been turned off here, but you can post your thoughts, pictures and videos at The Greenhouse.

My friend Eric Skiff went to Top of the Hill Grill in Brattleboro, VT and shot a video in the Gardenfork BBQ series style. It's great and flattering. Please check it out here. I've been to Brattleboro, there is a coop restaurant there, The Common Ground, its good.

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eric rochow — Sun, 20 May 2007 12:34:55 +0000

Garden cart plans and agrarian blog

eric rochow — Sun, 20 May 2007 12:35:52 +0000

I ran across Herrick' blog about his book and gardencart: The Whizbang Gardencart Blog a while back and wrote a post about it in my Web 2.0 blog, and I wanted to share it with you all here as well. Herrick has written a book about how to make your own gardencart, and I'm going to buy the book and build one for a gardenfork.tv episode. Clearly Herrick is a much better carpenter than me. Herrick also has a blog about his life as a farmer in upstate NY, The Deliberate Agrarian.

How to build Raised beds : questions

eric rochow — Tue, 29 May 2007 04:08:44 +0000

I have a diagram to post on how to build the beds, meanwhile viewer mail:

If I'm making a "1 tiered" raised bed, do I need to kill the grass underneath the raised bed first or can I just placed the raised bed in the spot I want, over the grass, and then just pour composted soil to fill up the bed and get to planting?

Answer: you can just dump in the soil . it will kill the grass. what i do get is grass blades popping up along the edges of the raised bed that are sent up by the grass growing along side the bed. i just pull them out.

How to grow Heirloom Tomatoes at White Flower Farm

eric rochow — Thu, 31 May 2007 23:18:14 +0000

We recently went to White Flower Farm and interviewed Scott Diagre of Tomatomania! about heirloom tomatoes. Very interesting, and they had a ton of different kinds of heirloom tomatoes. Mortgage Lifter, Prudens Purple, Aussie, all sorts.

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eric rochow — Sat, 02 Jun 2007 21:49:02 +0000

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Weekend Projects

eric rochow — Sat, 02 Jun 2007 21:55:47 +0000

As I was wrangling the washing machine thru my workshop, I managed to jostle one of my crowbars ( the heavy one ) and drop it on my foot. nice. But, we also did some fun stuff today. I built a window box for the side porch and we videotaped it for gardenfork. I also started to work on my smoker, and we are going to smoke some salmon tomorrow. I have some applewood from a neighbor, who gave me the stump pieces, so this will be a learning experience. Henry and Mij were non-stop today, they are now taking a nap as I ice my foot. I bought one of those electric fence systems to keep the dogs from wandering into the road yesterday, am figuring out how to lay all the wire. I was at the neighbors down the road yesterday, and saw Buddy's ( Henry & Mij's father ) new litter of pups again. You can see a few shots of them in the Tomato Mania gardenfork.tv episode. Lots of fun, its tempting to get another, but you should try walking multiple dogs in New York. We're going up to the camp for dinner. The camp is where you see Henry and Mij swimming in a lot of the video clips. I keep a canoe up there, we might go for a paddle before dinner. Back to gardenfork.tv main page

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eric rochow — Wed, 13 Jun 2007 22:14:44 +0000

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eric rochow — Wed, 13 Jun 2007 22:18:05 +0000

Early June Update

eric rochow — Wed, 13 Jun 2007 22:20:12 +0000

Learn more about this and other fun stuff at our viewer forum, The Greenhouse. Comments have been turned off here, but you can post your thoughts, pictures and videos at The Greenhouse. Its quite cool here this week. The weekend was nice and warm, but it has cooled down. Not good for the tomatoes or peppers. I planted the peppers with the same plastic mulch I used for the tomatoes. Mesclun: Potatoes Nascent pumpkin patch Raspberries Sugar Snap Peas

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eric rochow — Mon, 18 Jun 2007 15:39:10 +0000

Dear Weber Grill,

eric rochow — Mon, 18 Jun 2007 15:40:15 +0000

Learn more about this and other fun stuff at our viewer forum, The Greenhouse. Comments have been turned off here, but you can post your thoughts, pictures and videos at The Greenhouse.

Will Weber send gardenfork a smoker?

still no response from Weber Grill about asking them to supply me with one of their neat Smokey Mountain Cooker Smokers for the show. After the Smoked Salmon debacle, I really want to smoke food the correct way, and their Smokey Mountain Cooker receives high praise on the web, so I sent their marketing dept. an email about gardenfork.tv and its thousands of devoted viewers. I asked if they would consider sending me one of these smokers, but have not heard back from them. How about a grass roots write-in campaign? You can contact them at marketing@weberstephen.com . Ask them to send one of these great smokers to us so we can show everyone how great a smoker it is. Lets show them how Web 2.0 and the power of social media can foster Weber Grill brand loyalty. Back to the Burnt Salmon. A reader sent me this email about what I'm doing wrong ( how unusual... )

I use a smoker very similar to the one you used. I think smaller chunks of moist apple wood would be better so that you can avoid putting them on the heating elements. I shorted out mine doing that and had to get a replacement heating element and found out in the instructions about this fact. I use a flavored brine: the recipe follows and typically don't need to smoke more that a couple of hours in my "tube smoker". I then use a vacuum packer to store each piece in the refrigerator. Often I cut the salmon into 2 to 3 " steaks. They make great gifts for neighbors. Brine recipe: 1-2# fish 1 quart H2O 1/2 cup maple syrup 1/4 cup salt 1 tbsp black pepper 1 tbsp garlic powder 1 tps nutmeg/ 1 tps cinnamon 1/2 tbsp meat tenderizer Recommend several hours of brine in the refrigerator. Prior to smoking, air dry for at least 1 hour.

Back to gardenfork.tv main page

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eric rochow — Mon, 18 Jun 2007 16:23:00 +0000

Complete Index

admin — Mon, 18 Jun 2007 22:23:11 +0000

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eric rochow — Sat, 23 Jun 2007 12:02:49 +0000

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eric rochow — Sat, 23 Jun 2007 12:03:15 +0000

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eric rochow — Sat, 23 Jun 2007 12:03:35 +0000

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eric rochow — Sat, 23 Jun 2007 12:04:07 +0000

Eric's Rhubarb Jam Recipe with Canning How-to

eric rochow — Sat, 23 Jun 2007 12:16:22 +0000

Part 1: Part 2: Wow. what fun it was to make and can our own rhubarb jam.Rhubarb Jam Recipe 5 cups of chopped rhubarb 2 cups of sugar 1 cup of water 2 to 4 packets of unflavored gelatin optional: 1 carton of strawberries, chopped 1 20 oz can of crushed pineapple zest of one orange, or whole orange slices Place all ingredients except gelatin in a large pot, and cook for 15-20 minutes, until rhubarb has broken down to your liking . Turn off heat, and add gelatin. How much gelatin depends on how thich you like your jam. More gelatin means a thicker jam. Can jam according to canning instructions that come with your canning jars. recipe ©2007 eric rochow Back to gardenfork.tv main page

Rhubarb, Thoroughbreds, & Labrador Retrievers

admin — Sat, 23 Jun 2007 18:06:49 +0000

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eric rochow — Sun, 24 Jun 2007 16:14:36 +0000

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eric rochow — Sun, 24 Jun 2007 16:15:25 +0000

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eric rochow — Sun, 24 Jun 2007 16:24:59 +0000

what to do with garlic scapes?

admin — Sun, 24 Jun 2007 22:26:04 +0000

Learn more about this and other fun stuff at our viewer forum, The Greenhouse. Comments have been turned off here, but you can post your thoughts, pictures and videos at The Greenhouse.

I spent the morning in my neighbor's field, helping him harvest garlic scapes. We did an episode last year about grilling them [search thru the 'guide' in the video player or watch on iTunes ] So I came home with a huge sack of them, thinking that I could somehow pickle them. I ran across several ideas on the web, making scape pesto is what many people do, and I liked how Vanessa at What Geeks Eat prepares them. [It ends up Vanessa and her husband and I attended the same university, Southern Illinois University, all at the same time. interesting.]

So, though Henry & Mij are lounging in the yard after attacking each other all morning, I'm going to go to the store and see about pickling some of these, and making pesto. Back go gardenfork.tv main page

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eric rochow — Tue, 26 Jun 2007 18:55:18 +0000

Alton Brown : Cardboard Box Smoker

eric rochow — Tue, 26 Jun 2007 18:57:24 +0000

I got a really nice email from Mike in Chicago about smoking food. He sent me a link to Alton Brown's Cardboard Box Smoker. I'm going to try this.

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eric rochow — Mon, 02 Jul 2007 15:34:50 +0000

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eric rochow — Mon, 02 Jul 2007 15:35:32 +0000

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eric rochow — Mon, 02 Jul 2007 15:35:53 +0000

Weekend picts of Yellow Labs and the garden

eric rochow — Mon, 02 Jul 2007 15:42:42 +0000

Learn more about this and other fun stuff at our viewer forum, The Greenhouse. Comments have been turned off here, but you can post your thoughts, pictures and videos at The Greenhouse. (photos ©2007 all rights reserved eric rochow) We harvested a bunch of Sugar Snap Peas this weekend, its getting hot enough now that the plants are starting to wilt. Henry will eat the pea pods right off the vine. These foxglove flowers volunteer all over our yard, we just steer the lawnmower around them. Yet another reason for raised beds. Wrestling dogs don't fall into them as easily. Back to the gardenfork.tv main page

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eric rochow — Mon, 02 Jul 2007 15:47:38 +0000

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eric rochow — Mon, 02 Jul 2007 15:48:04 +0000

Gardenfork in the Litchfield County Times

admin — Mon, 02 Jul 2007 21:49:22 +0000

Learn more about this and other fun stuff at our viewer forum, The Greenhouse. Comments have been turned off here, but you can post your thoughts, pictures and videos at The Greenhouse. A really nice article in the Litchfield County Times magazine LCT about Gardenfork. The writer, Rebecca Ransom really 'got' what Gardenfork is all about, and the photographer, Robin Gourd, took some great picts.

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eric rochow — Sat, 07 Jul 2007 02:27:16 +0000

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eric rochow — Sat, 07 Jul 2007 02:27:42 +0000

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eric rochow — Sat, 07 Jul 2007 02:28:05 +0000

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eric rochow — Sat, 07 Jul 2007 02:29:00 +0000

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eric rochow — Sat, 07 Jul 2007 02:29:19 +0000

Fourth of July weekend pictures

eric rochow — Sat, 07 Jul 2007 02:32:14 +0000

Learn more about this and other fun stuff at our viewer forum, The Greenhouse. Comments have been turned off here, but you can post your thoughts, pictures and videos at The Greenhouse. The apples have set fruit, the trees are already sagging under the weight. The Labradors like to lie down and fight. Daylilies are ubiquitous up here, but they look great. Henry and the wire tomato cages ©2007 all rights reserved Eric Rochow

Eric at the Silo Cooking School

eric rochow — Mon, 09 Jul 2007 19:06:39 +0000

One of them is the Silo Cooking School, who has asked me to shoot a Gardenfork episode in their kitchen. We're planning on doing this in September. What should we cook? I think appetizers would be fun, get everyone involved, more hands on. What do you think?

Tomatoes in Madrid

eric rochow — Tue, 10 Jul 2007 15:32:33 +0000

Learn more about this and other fun stuff at our viewer forum, The Greenhouse. Comments have been turned off here, but you can post your thoughts, pictures and videos at The Greenhouse. My friend Brian, who helps shoot Gardenfork, is in Madrid for the summer, shooting a documentary about these village painting contests held all over Spain. He sent me some pictures of his tomato plants on his balcony, and they are not doing well. Any suggestions?

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eric rochow — Tue, 10 Jul 2007 15:42:31 +0000

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eric rochow — Mon, 30 Jul 2007 02:11:28 +0000

How to make Basil Pesto & Eric's Pesto Recipe

eric rochow — Mon, 30 Jul 2007 02:12:05 +0000

My way of making pesto is by taste. I'll give you the general outlines here, and you should experiment. approx 2 cups of basil leaves, stems removed, washed and dried approx 1/2 cup - 1 cup virgin olive oil 1/2 cup pine nuts or walnuts 1 cup + coarsely grated Parmesan or Roman cheese, the higher the quality, the better. 1-3 cloves of garlic In a food processor, pour in enough oil to coat the bottom to 1/4 inch deep. Add in some of the basil leaves and process until roughly chopped add more leaves, and drizzle some oil on top, process. repeat until all the leaves are chopped. toast nuts on the stovetop until fragrant, not burnt add nuts, cheese, and 1 garlic clove, ( minced or crushed ) and process to desired consistency. You may have to add more olive oil. Taste and adjust. You may want to add salt. Pesto will keep a few days in the fridge, its best if the top has a covering of olive oil to keep it fresh. It tastes great on bread, even on corn. ©2007 all rights reserved

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eric rochow — Tue, 31 Jul 2007 21:23:56 +0000

Henry update

eric rochow — Tue, 31 Jul 2007 21:24:03 +0000

Learn more about Henry and other fun stuff at our viewer forum, The Greenhouse. Comments have been turned off here, but you can post your thoughts, pictures and videos at The Greenhouse. You've probably noticed that Henry has been losing weight, both her regular doctors ruled out the usual suspects. So we have been taking Henry to the Animal Medical Center of New York, which is an amazing place. We have met with Dr Andrea Slate twice now, she did a sonogram and many tests on Henry, and we have an appointment tomorrow with Dr Eveline Han, AMC's gastroentologist expert. We'll keep you updated.

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eric rochow — Thu, 02 Aug 2007 20:31:07 +0000

Amazing Halal Chicken in Jackson Heights, Queens

eric rochow — Thu, 02 Aug 2007 20:31:17 +0000

My good friend Brian lives in Jackson Heights, Queens, New York, and when I went up there last week I wanted to check out some of the street food I had heard great things about. Searching the web I came across an article from New York Magazine that listed Khan's Halal Food & Grill, which sits at 73rd and Broadway, right near the Jackson Hts / 74 St Broadway subway stop Amazing food. Just amazing. I'm trying to get the owner, Mr Zaman to agree to appear on Gardenfork.

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eric rochow — Thu, 02 Aug 2007 20:34:14 +0000

Henry at the Animal Medical Center

eric rochow — Thu, 02 Aug 2007 20:36:57 +0000

Henry had another appointment at with the great people at the NY Animal Medical Center Henry with Dr Slate She met with Dr Han, a gastroentologist and visited again with Dr Slate. They did some more tests, all came back negative. So, we are now going to increase her special food [ Eukanuba Low Residue ] to 1500 calories a day, and we will weigh her several times a week. We will be sending the results back to Dr. Han. Pretty amazing people at the Animal Medical Center, there were a couple of kids in the waiting room with their pet Box turtle, and the doctors were great with them. If you would consider making a donation to help this great place continue its work, please visit their donor page. Back to the Gardenfork main page

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eric rochow — Sat, 11 Aug 2007 13:39:06 +0000

The Blueberry Yogurt Pancake Show

admin — Sat, 11 Aug 2007 19:39:29 +0000

I woke up and decided to make pancakes, so I woke up our guest, Charlie, to run the camera, and ... Here's our version of simple home made pancakes: 2 cups all purpose flour 1 tbsp sugar pinch salt 1/2 tsp baking soda 1 cup yogurt [ you can vary the ratio of yogurt to milk ] 1 cup milk 2 eggs 1 cup +/- blueberries [add more if you like more] oil or butter for pan Heat up the griddle mix the sugar, flour, and baking soda in a bowl. Put the yogurt and milk into another bowl, beat in 2 eggs. [ you can vary the amount of milk and yogurt to your liking, you may need to add more milk if the batter is too thick] Mix the wet ingredients into the dry ingredients, don't overstir. add milk if the batter is too thick. Add in blueberries, give a quick stir. Grease the griddle and pour your pancakes. turn them then the pancakes bottoms are to your liking. © 2007 eric rochow

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eric rochow — Tue, 14 Aug 2007 02:21:10 +0000

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eric rochow — Tue, 14 Aug 2007 02:21:33 +0000

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eric rochow — Tue, 14 Aug 2007 02:21:56 +0000

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eric rochow — Tue, 14 Aug 2007 02:22:24 +0000

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eric rochow — Tue, 14 Aug 2007 02:22:51 +0000

weekend pictures

eric rochow — Tue, 14 Aug 2007 02:25:10 +0000

The pumpkins are growing like weeds. Which is good, less grass to mow some of our carrots have fangs. Cash likes them though. The pumpkins are growing like weeds. Which is good, less grass to mow Heirloom tomatoes, including a Black Krim my friend Bill W.is making wine. this is the wort

No Knead Bread made famous by Mark Bittman

eric rochow — Tue, 14 Aug 2007 02:27:21 +0000

I've been making the Sullivan Bread, and this time I used 1 cup of all purpose flour, 1 cup whole wheat flour, 1 cup bread flour. All King Arthur brand flours. Worked well. Not a lot of rise, but it was cold in the house this weekend. Sullivan Bakery Bread, The No Knead Bread Recipe, the Gardenfork version I've made this bread about 20 times now, and it comes out great every time. I've learned a few things doing this. It really helps that the dough be in a warm place during the long rise time. I let it sit overnight, so I bring it up to the bedroom, as the rest of the house cools down at night ( thanks to our programmed thermostats ). A viewer emailed me to say that you can also put the dough in the oven and leave the oven light bulb turned on, this will keep it warm enough as well. You don't have to turn on the oven itself, just the oven light. 3 cups all purpose flour. I use King Arthur brand flour. 1/4 teaspoon instant yeast 1 tablespoon salt Cornmeal, preferably coarse ground. Mix together flour, yeast, and salt in a large bowl. Add 1 1/2 cups of warm water ( about 100 degrees ). Mix with a spatula. The dough will look like it needs more water. It doesn't. Mark Bittman has the best word to describe it, the dough will look "shaggy" Cover the bowl with plastic wrap and place in a warm spot for about 12 hours. You can let it rise longer if you want. The dough will have a good amount of bubbles in it. Get out two large cutting boards. Flour a large cutting board and turn the dough out onto the board with the spatula. Put a clean towel on the other board and dust the towel with cornmeal. Take the dough, dust it with a bit of flour and fold it over on itself front to back and side to side. Then turn the ball of dough so the folds are on the bottom and place in the center of the towel dusted with cornmeal. Fold the towel ends over the dough and let rise for about 2 hours. The dough should roughly double in size. The dough will not rise up a lot, but will grow outward on the board. 30 minutes before its time to bake the bread, put your dutch oven in the oven with the cover on, preheat the oven to 450 F. When the dough has risen and the oven is preheated, remove the dutch oven, put it on a wire rack next to the dough on the towel which is on the cutting board. Slide your hand under the towel and dough, lift up the dough and flip it over into the dutch oven. What you want is the folds of the dough, -what was on the bottom of the dough during the rise - to be on top when it sits in the dutch oven. Be careful doing this as the dutch oven is very hot. The dough never lands perfectly in the middle of the dutch oven. I use a wooden spatula to gently nudge it toward the center, pushing down any part of the dough that may be sticking to the side of the dutch oven. Cover the dutch oven and place in oven for 30 minutes. After 30 minutes, remove cover, the dough should look like bread and be starting to brown. Remove the cover and bake for another 15 minutes. The bread should now look like great bread. The crust should be golden brown. You can bake it longer if need be. When done, remove bread from dutch oven and cool on a wire rack. You can double this recipe, but be careful with the water, add not quite twice the amount of water, you can always add more. NEW INFO my house is quite cool in the winter, and i remember someone suggesting putting the dough in the oven with the oven turned off, but the oven light turned on. so first I had to finally fix the oven light in our 50's era propane stove salvaged from a Vagabond camper trailer. I fixed the light, and left the dough in the oven overnight with the light on. Being the gadget geek, I put in my temperature probe to see at what temperature the dough would maintain. It stays at about 78 F. Great.

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eric rochow — Wed, 12 Sep 2007 14:59:07 +0000

Peach Crumble Recipe

eric rochow — Wed, 12 Sep 2007 15:00:30 +0000

I was really happy about how this turned out, and it was simple to make. Remember, the fruit need not be perfect. Peach Crumble Recipe Approx 6 cups of peaches cut into pieces ( you can add other fruits as well ) 1 cup sugar juice and zest of 1 lemon 10 tbl spoons butter, cold, straight from the fridge, cut into pieces. 1/2 cup flour 1/2 cup walnuts - more if you like nuts 1/2 tsp - 1 tsp of cinnamin Preheat the oven to 375 F . Mix the fruit with 1/2 cup sugar and lemone juice and zest. Let stand while you make the crumble. Mix 1/2 cup sugar, with flour and cinnamin in a food processor. Add cold butter and pulse until the mix looks like small pebbles or marbles. Pour the fruit into a nice baking dish, about 9x12 worked good for us, but use what you've got. Pour the crumble over the fruit, spread it around fairly evenly Bake for about 35 minutes, it depends on your oven. The fruit juices should bubble and the crumble will have browned and melted a bit. This is REALLY good served with vanilla ice cream. ©2007 eric rochow all rights reserved

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eric rochow — Thu, 13 Sep 2007 19:01:07 +0000

Nature-deficit disorder

eric rochow — Thu, 13 Sep 2007 19:01:30 +0000

When I was a kid, ( wow, not used to saying that too often ) we would be in the yard or the woods whenever we were home and there was daylight. Now, it seems that kids lives are over-scheduled. My friend Tyler Allison, a contributor to Gardenfork, brought to my attention a book, Last Child in the Woods

Today's kids are increasingly disconnected from the natural world, says child advocacy expert Louv (Childhood's Future; Fatherlove; etc.), even as research shows that "thoughtful exposure of youngsters to nature can... be a powerful form of therapy for attention-deficit disorder and other maladies." Instead of passing summer months hiking, swimming and telling stories around the campfire, children these days are more likely to attend computer camps or weight-loss camps: as a result, Louv says, they've come to think of nature as more of an abstraction than a reality. Indeed, a 2002 British study reported that eight-year-olds could identify Pokémon characters far more easily than they could name "otter, beetle, and oak tree." Gathering thoughts from parents, teachers, researchers, environmentalists and other concerned parties, Louv argues for a return to an awareness of and appreciation for the natural world. Not only can nature teach kids science and nurture their creativity, he says, nature needs its children: where else will its future stewards come from? Louv's book is a call to action, full of warnings—but also full of ideas for change. [Publishers Weekly]

One reviewer on Librarything.com summed it up this way: "Leave no child inside" Back to Gardenfork Main Page

Make a crystal radio

eric rochow — Sat, 15 Sep 2007 12:31:45 +0000

I remember making a crystal radio when I was a kid, and my friend Bre Pettis, Maker guru, made a video about how to make one. Check out Bre's site, and also Make magazine's site, where Bre contributes articles.

Click To Play Back to Gardenfork Main Page

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eric rochow — Wed, 26 Sep 2007 14:20:55 +0000

Cherry Tomato Pasta Recipe

eric rochow — Wed, 26 Sep 2007 14:34:07 +0000

This is a great recipe for all those cherry tomatoes you have at the end of the season. This dish is sort of a cherry tomato salad over pasta. I don't think this dish needs cheese, but if you do, go ahead. Cherry Tomato Pasta Recipe 3 pints of cherry tomatoes ( about 4 good handfuls ) Red Wine Vinegar Extra Virgin Olive Oil 1 handful of Fresh Garden Herbs: oregano, chives, thyme, rosemary 1 lb spaghetti or other pasta shape you like. I use the thin spaghetti Put the water on the stove to boil, go out to the garden and pick tomatoes. Add pasta to pot and cook to taste. While pasta is cooking, slice all the tomatoes in half, place in a bowl. Chop the fresh herbs, add to tomatoes. Add about 3 tablespoons of olive oil to the bowl Add about 1 tablespoon of red wine vinegar with your hand, mix the dressing into the tomatoes, and squish some of the tomatoes at the same time, so their juices come out and mingle with the oil and vinegar. Add salt and pepper to taste. Put colander into a serving bowl, place in sink. When pasta is cooked, pour pasta into colander. [ the hot water will warm the serving bowl as it drains ] Remove colander and drain hot water from serving bowl. Put pasta in the serving bowl and pour tomatoes over pasta. ©2007 eric rochow all rights reserved back to gardenfork main page Due to spam, comments have been turned off, please visit The Greenhouse to share your thoughts.

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eric rochow — Wed, 26 Sep 2007 15:33:14 +0000

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eric rochow — Wed, 26 Sep 2007 15:33:33 +0000

Sullivan Bread in Holland

eric rochow — Wed, 26 Sep 2007 15:34:05 +0000

Caroline from Holland sent me an email with questions about the Sullivan Bread recipe, and my sister Tracy had some suggestions. Caroline then sent me these great picts of bread success. Its very cool that people in Holland watch Gardenfork. Due to spam, comments have been turned off, please visit The Greenhouse to share your thoughts.

About

admin — Wed, 12 Aug 2009 02:32:18 +0000

This is an example of a WordPress page, you could edit this to put information about yourself or your site so readers know where you are coming from. You can create as many pages like this one or sub-pages as you like and manage all of your content inside of WordPress.

eric_head

admin — Tue, 25 Aug 2009 19:11:40 +0000

Washer smells like a swamp?

admin — Tue, 25 Aug 2009 19:13:14 +0000

Eric and Charlie talk about Eric's washing machine that smells like a swamp on this week's Gardenfork Radio

cardboardsmoker

admin — Tue, 25 Aug 2009 20:28:11 +0000

crystal_radio

admin — Tue, 25 Aug 2009 20:37:20 +0000

henry_dr

Eric Gunnar Rochow — Tue, 15 Sep 2009 02:48:56 +0000

Cooking Episodes

admin — Tue, 15 Sep 2009 15:01:46 +0000

here is a list of all our cooking shows [catlist id=7 numberposts=200 order=DESC]

Gardening Episodes

admin — Tue, 15 Sep 2009 15:02:09 +0000

here is a list of all the gardening shows [catlist id=6 numberposts=200 order=date]

iTunes links

admin — Tue, 15 Sep 2009 21:19:55 +0000

We're in the process of adding new features to our iTunes shows. Soon we will be offering 2 or 3 versions of Gardenfork.tv for your Apple TV and iPod and iPhone, plus just watching on your computer.

Watch Gardenfork.tv on iTunes here

AND we now have Gardenfork Radio on iTunes

Listen to Gardenfork Radio on iTunes here

How to build a grow light

admin — Tue, 15 Sep 2009 22:43:20 +0000

Want to make a grow light for seed starting? Eric's grow light plans in this video show you how to make an inexpensive grow light from parts you can buy at the hardware store. This grow light may not be fancy, but it works, and that's what its all about on Gardenfork.

How to tap maple trees for maple syrup

admin — Tue, 15 Sep 2009 22:51:05 +0000

A number of our neighbors tap maple trees to make maple syrup, here is a video about using sap buckets and taps.

How to start seeds, the Gardenfork way

admin — Tue, 15 Sep 2009 22:55:28 +0000

Learning how to start seeds is pretty simple, even Eric can do it. Seed starting is a good way to get the plants you want, not just the ones sold at the local store. Watch here and learn how to do seed starting.

How to start seeds at the Brooklyn Botanic Garden

admin — Tue, 15 Sep 2009 23:00:17 +0000

In the city we live near the Brooklyn Botanic Garden, and they were nice enough to show us how the experts do seed starting. By starting your own seeds, you can get a lot more plants for less money, and you get to grow plants that are not available at your local nursery. neat.

kneadbread

admin — Tue, 15 Sep 2009 23:08:29 +0000

Apple Crisp Recipe from the Riiska apple orchard

admin — Thu, 17 Sep 2009 00:06:41 +0000

I have to find the recipe and then i'll post it here. OK?

How to build a raised bed for vegetables or flowers

admin — Thu, 17 Sep 2009 00:13:00 +0000

This Raised Bed Plan works quite well. The current raised beds in the garden have been there about 8 years now. So we must have done something right. how unusual... If you want to build raised beds, the ones we have are good for vegetables and flowers, check it out, let us know your thoughts.

Power Tool Repair

Eric Gunnar Rochow — Mon, 28 Sep 2009 00:36:01 +0000

Want know how to repair power tools? Watch Gardenfork.tv and see how Eric repairs a reciprocating saw ( aka a Sawzall style saw )

Drip Irrigation, Soaker Hoses, and Water Timers

Eric Gunnar Rochow — Mon, 28 Sep 2009 01:45:01 +0000

I use this drip irrigation system with soaker hoses in my raised vegetable beds, its easy to build and works great. Watch and Learn how to make a drip irrigation system.

Tomato Season Extenders, Spring Planting

Eric Gunnar Rochow — Mon, 28 Sep 2009 02:01:34 +0000

Want to plant your tomatoes early? Here's one way that I've done it.

Smoking Salmon with an Electric Smoker

Eric Gunnar Rochow — Mon, 28 Sep 2009 02:08:33 +0000

My neighbors gave me an electric smoker, so I thought I'd try to smoke salmon with the smoker.

Planting Carrots, How Eric did it.

Eric Gunnar Rochow — Mon, 28 Sep 2009 02:32:32 +0000

Wondering how to plant and grow carrots? Watch and see us try our hand at carrot growing

How to make tomato cages

Eric Gunnar Rochow — Mon, 28 Sep 2009 02:54:17 +0000

The tomato cages sold in garden stores don't work for me. The cages are too short and flimsy, these home-made tomato cages work and last for years. Watch and Learn:

Garlic Scape Pesto

Eric Gunnar Rochow — Mon, 28 Sep 2009 03:06:36 +0000

Garlic Scape Pesto is quite a recipe. Watch how eric makes it in this video:

Gary Vaynerchuk, WineLibraryTV, and Eric. wow.

Eric Gunnar Rochow — Mon, 28 Sep 2009 19:11:22 +0000

Gary is a self made guy who shares. That sums him up. He's a great guy with an infectious zeal that can seem crazy, but he's great. Watch as Gary and I talk about wine for the average guy. You can see a lot more of Gary at WineLibraryTV.com. He has written a great book full of his energy, Crush It , a big thank you to him for making some time for me.

How to make a Cardboard Box Smoker

Eric Gunnar Rochow — Mon, 28 Sep 2009 19:32:34 +0000

Frequent Gardenfork Contributor Mike told me about Alton Brown and his Cardboard Box Smoker, so we HAD to make one. It took a while, so the show is in 2 parts. Tell me what you do to smoke food. part 1: part 2: The Smoked Salmon Brine Recipe: Eric's Salmon Brine Recipe: 2 quarts water 1 tablespoon Cinnamon 1 cup Brown Sugar 1/2 cup kosher salt - must be non-iodized 1/4 cup lemon juice 1 tablespoon black pepper Place the fish skin side down in this brine in a flat pan, cover in refrigerator for at least an hour. Take out the salmon and place on a wire rack skin side down, Drain the brine pan carefully, reserving the brine solids an. Take the brine solids at the bottom of the pan and use a brush to coat the salmon with the brine solids. Point a small fan at the brined fish until the brine has pretty much dried on the fish. How to smoke salmon: Add a large handful of wet hickory woodchips ( or whatever kind you like ) to the cast iron pan on the electric hot plate. Place the grate in the smoker and spray with non-stick cooking oil, or brush with vegetable oil. Lay the salmon skin side down on the smoker grate. Place a digital thermometer probe in the fattest part of one of the pieces of fish, place another digital thermometer across the grate to read the ambient temperature in the smoker. Turn the hot plate on, ( i set mine to HIGH ) close the lid, and let it cook. Check the ambient temperature, you want it to be 160-180 degrees. Adjust the hot plate accordingly. Hot plates sometimes turn off by themselves, so one needs to pay attention if you notice smoke not coming out of the smoker. Also, use a heavy duty extension cord, the shortest possible, to plug in the hot plate. Its possible to trip a circuit breaker. When the salmon reaches about 140F, it is smoked.

How to control Japanese Beetles

Eric Gunnar Rochow — Mon, 28 Sep 2009 20:16:13 +0000

Do you have Japanese Beetles in your garden? Want to know how to get rid of Japanese Beetles? Watch Gardenfork and learn what Eric has done to deal with Japanese Beetles eating up the garden.

50 Episode Celebration aka the Blooper Reel

Eric Gunnar Rochow — Mon, 28 Sep 2009 20:23:36 +0000

some fun clips from the first Gardenfork Shows. kinda fun to watch, some inside jokes here for those who watch a lot of Gardenfork.

August Garden Tour of Eric's yard

Eric Gunnar Rochow — Mon, 28 Sep 2009 20:30:43 +0000

Just wanted to let you all know what was up in the yard, so we made a little video here.

Hursey's Bar-B-Q, Burlington, N.C.

Eric Gunnar Rochow — Mon, 28 Sep 2009 20:48:05 +0000

While on a business trip, I stopped in at Hursey's BBQ in Burlington, N.C. and made a video about it

How to strip paint the green way, green paint stripping.

Eric Gunnar Rochow — Mon, 28 Sep 2009 20:53:13 +0000

While working on our apartment, I learned this neat way to remove paint from doorknobs and other small stuff that doesn't use toxic chemicals. Its green paint stripping.

A trip to the Goshen Fair

Eric Gunnar Rochow — Mon, 28 Sep 2009 20:56:00 +0000

Each fall, we go to the Goshen Fair and i made a video tour of our trip. What fairs do you go to?

Ford F150 Truck Repair: Shackle Bracket

Eric Gunnar Rochow — Mon, 28 Sep 2009 23:55:26 +0000

One of the shackle brackets broke on my truck, so I got some help from the Labradors and did the job.

Eric's Puttanesca Recipe, version 2, with James and Henry

Eric Gunnar Rochow — Tue, 29 Sep 2009 00:00:51 +0000

In Brooklyn, Henry's best friend is a Golden Retriever named James. So James came over for lunch and we made puttanesca, this recipe has many variations and opinions, this is my version.

Butternut Squash Soup

Eric Gunnar Rochow — Tue, 29 Sep 2009 00:04:53 +0000

Simple and good, Butternut Squash Soup is a perfect fit for Gardenfork and its real easy to make, so I can't screw it up, right? Butternut Squash Soup Recipe 1 large or 2 medium Butternut Squash, peeled and cubed 1 medium onion. chopped. 1-2 tart apples Milk or Cream Saute the onion until it starts to get golden and sweet. Add the cubed squash, 3 cups of water and cover. Allow the squash to cook, a knife should pierce the cubes. Liquify with a hand blender, or spoon the mixture into a food processor. How smooth you want the soup is a person preference. Add the milk or creme to taste, it adds a richness to the soup. Variations: you can add some cumin or coriander to this, and a bit of bacon when sauteing the onions.

How to make applesauce, the Gardenfork Way

Eric Gunnar Rochow — Tue, 29 Sep 2009 01:15:45 +0000

There are many opinions on how to make applesauce, and of course, I have one. Watch and Learn here how to make applesauce with the Eric applesauce recipe.

Mashed Potato Recipe Taste Test

Eric Gunnar Rochow — Tue, 29 Sep 2009 01:19:35 +0000

I love mashed potatoes, so we wanted to try a few different recipes to see what would happen. Check it out here:

Holiday Photo Shoot

Eric Gunnar Rochow — Tue, 29 Sep 2009 01:23:34 +0000

our Merry Christmas video for you all

Baked Eggs with Irene O'Connor of CBS WFSB News

Eric Gunnar Rochow — Tue, 29 Sep 2009 01:42:24 +0000

we had a great visit with the crew from WFSB in Hartford, though they were suprised at how long it took to get to our house. Watch the show and see how they made me look kinda smart... Thanks Irene and the excellent crew. Baked Eggs Recipe ( based on Mark Bittman's NY Times Article ) Preheat your oven to 300F grease or butter small ramekins. if you use bacon grease the eggs will be yummy. place small chunks of cooked ham, cheese, bacon, (whatever you like really) in the bottom of the ramekins. crack one egg into each ramekin place in oven, i cook them for about 10 minutes, but you should do some tests with your own oven, they are all different. and it depends on how runny you like your eggs.

Outdoor Dripping Water Faucet Repair

Eric Gunnar Rochow — Tue, 29 Sep 2009 01:45:30 +0000

is your outdoor spigot leaking? watch here as we fix one, with excellent camera work by my neighbor.

How to make Potato Latkes, the Eric Recipe

Eric Gunnar Rochow — Tue, 29 Sep 2009 01:56:33 +0000

I really really love potato latkes. it can be a mess making them, but they are good. watch here and learn how we do it. Eric's Potato Latke Recipe: 6 Russet Potatoes, peeled and grated 1 smaller onion, grated 1 egg 6-8 saltine crackers or matzoh cracker, broken up. salt and pepper Mix the potatoes, onion, egg, and crackers in a large bowl. Add salt and pepper. Remember, potatoes can take a lot of salt. Heat canola oil in a heavy fry pan, and over medium to low heat, spoon a heaping serving spoon portion of the mixture into the pan for each latke. If you want to be authentic, you can fry them in chicken fat. Allow room between the latkes so you can flip them. Be careful not to burn them, if they are done on the outside before being done in the inside, turn down the heat. When they are nicely browned on the outside, remove to a plate piled with several paper towels to cool for a minute, then its best to eat them right away. You can keep them warm for a while covered with a towel in a warm oven. Serve with applesauce and sour cream. ©2008 Eric Rochow

How to remove Forsythia bushes, or other invasive plants.

Eric Gunnar Rochow — Tue, 29 Sep 2009 02:00:02 +0000

This is the special Gardenfork way to remove unwanted shrubs. DO NOT do this at home. use your brain, ok?

Eric cooks at the Silo Cooking School

Eric Gunnar Rochow — Tue, 29 Sep 2009 02:05:58 +0000

First an apology to Mary Kravec and Ruth Henderson of the Silo Cooking School, part of the Hunt Hill Farm Trust. They were kind enough to ask me to teach a class, handheld me thru the whole thing, and then I lost the tape of the show we shot at the Silo. BUT, i found it. The tape was labeled "Cider" so how would I know it was the Silo tape? The Hunt Hill Farm was started by Ruth and Skitch Henderson, the maestro of the Tonight show, among other musical accomplishments. Skitch passed away recently, but Ruth stopped by my event at the cooking school and ended up staying the whole night. I got to practice my German with her. It helped I was drinking Old Milwaukee. Here are the recipes from this fun night of cooking. Thanks to everyone who came. It was a blast. There are many very similar recipes for the following appetizers, these are my versions, with some help from Mary Kravec on fine tuning them. Henry Martini, inspired by my friend Rand 2.5 oz of gin .5 oz of vermouth 1 olive, preferably oil cured, stuffed with blue cheese Mix vermouth and gin with ice, pour into glass while straining out the ice, add olive. __________ Pesto Stuffed Mushrooms 1 package of white button mushrooms 2 cups basil leaves extra virgin olive oil handful of walnuts or pine nuts ( you can toast these if you have time, just don't burn them ) 1 cup parmesan or pecorino romano cheese, freshly grated. 1 garlic clove, crushed or minced olive oil Preheat oven to 400 Clean mushrooms, remove stems pour a few glugs of olive oil into food processor, add basil, and pour a few more glugs of olive oil on top of the leaves pulse a few times to chop leaves, add cheese, nuts, and garlic. pulse some more until mixed, adding oil if needed. scrape down sides of food processor to ensure its all mixed up. taste and adjust your ingredients to your liking. grease a cookie sheet stuff the mushroom caps with the mixture, arrange on a sheet, and bake until browned, about 15 minutes _________ Black Bean-Corn Ensalada in Radicchio Scoops 1 large can black beans, drained 1 package of frozen corn 1 red onion, chopped small red wine vinegar Radicchio Toast the corn in a skillet until the kernels brown. you can do this while they are frozen, but it takes longer. Mix with the black beans in bowl, with the onion and a few splashes of red wine vinegar. Taste and adjust vinegar, adding salt and pepper. Peal the radicchio, and fill the leaves with a large spoonful of the bean mixture, arrange on a platter. __________ Parsley Pesto 2 cups parsley 1 garlic clove 1 lemon zest & juice handful of pine nuts or walnuts Extra Virgin olive oil Pour a few glugs of olive oil in a food processor. Dump in parsley, crushed garlic, lemon zest and juice, nuts. turn on the food processor and let it spin. turn off and scrape down sides, adding more olive oil if its too thick. be careful not to over-process the pesto, as it can turn into mud. _________ Parsley Pesto Triangles pesto sauce from above phyllo dough sheets blue cheese Preheat oven to 450 cut each phyllo dough sheet into thirds so you have 3 long strips per sheet. place a dab of pesto and a dot of blue cheese at the bottom of a phyllo strip and fold over and make triangles. brush with butter or oil place on a baking sheet and baked for about 20 minutes ____________ Pepper-Anchovy Melange on Crostini 1 jar of roasted peppers anchovies extra virgin olive oil garlic lemon juice 1 baguette cut the bread into slices, cut a garlic clove in half and rub it on each slice. brush with a bit of olive oil, place on a baking sheet, and toast in the broiler. cut the peppers so they are a bit bigger than a full anchovy and put one on each bread piece. place an anchovy on each pepper strip, lightly drizzle with olive oil and lemon juice. ________ Salt Cod Mousse 1 lb of salt cod ( also called bacalao) , soaked overnight with several changes of water 2 cloves garlic 2/3 cup olive oil 2/3 cup cream lemon juice 1/8 tsp nutmeg Place salt cod in a saucepan or skillet, cover with water, bring to a boil, turn off and let cool for 15 min. put the cod in a food processor with garlic and a glug of olive oil, turn on processor and drizzle more oil and cream thru the feed tube. season with pepper, nutmeg, lemon juice. you can heat this in a microwave. _______ Salt Cod Fritters based on Mary Kravec's recipe. 1/2 pound of salt cod, soaked overnight in several changes of water 2 cups flour, all purpose is fine 1 cup water 2 tsp baking powder 1 tsp salt 1/2 cup ( approx ) chopped parsley shred the cod with a fork mix together the flour, water, salt and baking powder, then add in the fish and parsley. do not overmix season with pepper heat 1-2" of oil on the stovetop in a saucepan. be careful with hot oil. test the heat of the oil by dropping in a teaspoon of the batter, if it sizzles well, the temp is ready. spoon in large tablespoon sized dollops of batter into the oil. do not crowd the fritters, turn them over when browned. when the 2nd side is brown, remove with a slotted spoon to a plate pile with several paper towels. allow to cool a bit before serving, sprinkle with salt. ©2008 eric rochow all rights reserved Julie made this comment from our old site: "I think you have to understand the immediacy and therefore appeal of your podcasts. I saw this one yesterday afternoon and thought, wow pesto stuffed mushrooms - hey that'd work! Ok I didn't make the pesto but since there is always a jar in the fridge and we always have mushrooms about..... Well its a family tradition here to have homemade pizza on a Friday night so whilst Tim (my husband) was finishing off the toppings I chucked a couple of mushrooms each in the oven with pesto in them. Instant appetiser before pizza! Went very well with a glass of homemade Rhubarb wine! Thank you for the recipe. Next time I'll make the pesto as well..."

Dinner at the Bar-B-Que Inn in Bowling Green, Kentucky

Eric Gunnar Rochow — Tue, 29 Sep 2009 02:14:29 +0000

While on a job, I found this great BBQ place in Bowling Green, KY, the Bar-B-Que Inn. Hardworking people making great food. go eat there, say hello.

How to build a birdhouse, simple free birdhouse plans

Eric Gunnar Rochow — Tue, 29 Sep 2009 02:18:18 +0000

I'm big on using scrap wood to build birdhouses, watch here how we do it. here is the link to the birdhouse plans

Gardenfork on CBS WFSB news

Eric Gunnar Rochow — Tue, 29 Sep 2009 02:24:12 +0000

here's the full news clip of our appearance on WFSB .

How to force spring blossoms

Eric Gunnar Rochow — Tue, 29 Sep 2009 02:28:25 +0000

when doing your spring pruning, take some of the stems and force them to bloom. its easy, here we show you how to force spring flowers.

how to make waffles, the Eric waffle recipe.

Eric Gunnar Rochow — Tue, 29 Sep 2009 02:31:07 +0000

OK wake up. lets make waffles with the easy waffle recipe by eric. here we go: Eric's Waffle Recipe 1 1/2 cups buttermilk [to substitute milk here, put 1 1/2 tablespoons of vinegar in 1 1/2 cups of milk, let stand for 5 minutes, then add to recipe ] 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup canola oil 3 eggs, yolks separated from whites. Preheat your waffle griddle. Combine the egg yolks with the buttermilk. add dry ingredients and just mix till mixed, don't over mix. Then add oil. Using a whisk or electric mixer, beat the egg whites until they form peaks, Then turn the whites into the batter. Do this gently, you do not want to overmix this. Spray the waffle griddle with vegetable oil or non-stick cooking spray. Pour about 3/4 cup of batter onto the griddle, spread it around a bit. Close the griddle and sit tight. after 3-4 minutes, gently lift the lid and check the bottom for done-ness, if its nicely browned, flip the waffle griddle to cook the other side. Cook for a few minutes more until nicely browned. Serve with Maple Syrup and butter, you can also dust with confectioners sugar. ©2008 eric rochow

How to sharpen your lawnmower blades

Eric Gunnar Rochow — Tue, 29 Sep 2009 15:13:42 +0000

Your grass will grow healthier if you sharpen your lawnmower blades on a regular basis. When the blade cuts the grass cleanly, there is less damage to the plant, and the grass is better for it. Check out Eric sharpening his mower blades in this how-to video. There are several ways to do this, this is one. Wear safety goggles and be careful!

How to transplant raspberries - raspberry bushes

Eric Gunnar Rochow — Tue, 29 Sep 2009 15:17:10 +0000

Transplanting raspberries can be tricky. They don't like to be transplanted. So watch Gardenfork.tv and see how Eric does it.

How to carve a turkey

Eric Gunnar Rochow — Tue, 29 Sep 2009 15:26:14 +0000

Our neighbors know how to cook for 10 and make it look effortless, that includes Thanksgiving. Here they share their secrets on how to carve a turkey. What are your secrets to carving? please share.

40 Garlic Chicken Recipe, the Eric version

Eric Gunnar Rochow — Tue, 29 Sep 2009 15:34:21 +0000

There are a ton of 40 Garlic Chicken recipes, and of course we had to do one ourselves here. What is your recipe? how about sharing it in the comments here?

Perennials for Beginners with Freya Wellin of Chalet Nursery

Eric Gunnar Rochow — Tue, 29 Sep 2009 16:05:30 +0000

Gardening with Perennial plants is easy, here we learn how to plant some easy perennials with Chalet Nursery perennial expert Freya Wellin.

Baking Brownies with mom

Eric Gunnar Rochow — Tue, 29 Sep 2009 16:22:56 +0000

Whenever i visit my parents, my mom has brownies waiting for me. nice. so I wanted you all to meet mom and make brownies with her.

How to make yogurt in a cardboard box

Eric Gunnar Rochow — Wed, 07 Oct 2009 14:26:30 +0000

Making yogurt is fun, and in a cardboard box its even easier. and kinda green as well. What i like about this is the simplicity of this and i think kids would like to do this, with supervision, of course. watch our gardenfork.tv episode on making yogurt in a cardboard box and then tell us how you make yogurt below.

How to unclog a drain or sink

Eric Gunnar Rochow — Wed, 07 Oct 2009 14:41:01 +0000

The drain in our laundry area is clogged, and I made a video showing how i fix a clogged drain. Clogged drains can usually be unclogged by mechanical means, i'm not a big fan of chemical drain cleaners. Watch here and see how i do it.

How to make a compost bin

Eric Gunnar Rochow — Wed, 07 Oct 2009 14:48:32 +0000

I'm all about simple when building compost bins, these wire screening bins are easy to make and work well for leaves, garden waste and kitchen scrapes. Have plans for compost bins? watch here to see how i make my compost bins.

Rhubarb Recipe : a simple rhubarb sauce

Eric Gunnar Rochow — Wed, 07 Oct 2009 14:54:39 +0000

When people think of rhubarb, they think of rhubarb jam recipes, or rhubarb crisp recipes. Here I make a simple rhubarb sauce recipe for all sorts of uses. Watch and then leave a comment on how you use rhubarb or post a rhubarb recipe.

How to make Bread and Butter Pickles, Eric's Pickle Recipe

Eric Gunnar Rochow — Wed, 07 Oct 2009 15:01:07 +0000

Bread and butter pickles are easy to make with this pickle recipe, and i love them. These are great to can and store for the winter. I love it when i open a jar in the snowy winter and crunch on summer. neat. Check out this bread and butter pickle recipe and video on canning pickles. Eric's Bread and Butter Pickle Recipe This recipe will fill 4-5 8 oz canning jars, it depends on how packed the jars are. About 6-8 medium cucumbers, sliced thinly 1 large sweet onion, cut in half, sliced thinly 4 cups cider vinegar 1 1/2 cup sugar Pickling spice Put a big pot of water on the stove to boil, the water should be high enough to cover the jars. salt cukes and onions in a colander with kosher salt place the colander in the sink or in a bowl let sit for an hour, then rinse off salt, shake the cukes and onions to dry. put the vinegar and sugar in a saucepan and heat to dissolve the sugar. when pot of water reaches a boil, place jars in water to sterilize, and simmer the canning lids in a small saucepan, do not boil the lids. put a tablespoon of pickling spice in each canning jar. pack the jars with cukes and onions so they reach 1/2" below the top of the jars then pour the vinegar - sugar mix into each jar up to 1/2" below the top of the jars. the liquid should cover the cukes and onions. place lids on each jar, making sure the tops of the jars are clean. secure with the screw-on bands. the bands does not need to be super tight, just barely tight. place the jars in the boiling water, the water should completely cover the jars. boil the jars for 10 minutes, set them to cool on a wire rack. the next day, check the lids to make sure they sealed. push each lid down, if the lid pops up and down, the jar is not properly sealed. You can either refrigerate this jar and eat the pickles within a week or put on a new jar lid and boil again for 10 minutes. ©2008 Eric Rochow

The Crest Hardware Art Show in Williamsburg, Brooklyn

Eric Gunnar Rochow — Wed, 07 Oct 2009 15:06:16 +0000

I love this kind of thing. so i made a video about the art show at the Crest Hardware Store. its fun.

Bug Detectives at Chalet Nursery

Eric Gunnar Rochow — Wed, 07 Oct 2009 15:14:31 +0000

I met a neat group of people while doing an appearance at the Chalet Nursery in Wilmette, IL. north of Chicago. Super smart people, watch as I talk to Jennifer Brennan, resident bug expert at Chalet Nursery What kind of bug is eating my plants? Watch as we talk to Jennifer Brennan about how to identify bugs. Neat stuff.

Eric's Screwball Cake Recipe

Eric Gunnar Rochow — Wed, 07 Oct 2009 15:22:14 +0000

Screwball cake is one of those formative things in the life of Eric. It was one of the first recipes I ever made as a kid. This screwball cake recipe is close to what I remember making, but i'm sure time has clouded that memory. Anyway, watch our show and learn how to make screwball cake and enjoy the recipe. Heres' the recipe for screwball cake. do you have a recipe for this cake? would you post it here? thx. I found this version posted in a bunch of places 3 cup Flour 2 cup Sugar 1/2 cup Cocoa 1 tsp Salt 2 tsp Soda 2/3 cup Oil 2 tbsp vinegar 2 tsp vanilla 2 cups of boiling water Sift the dry ingredients together and put in a greased 9 x 13 pan. Scoup out 3 holes, 1 for each liquid ingredient. Pour boiling water over all and mix well. Bake at 375~ for 25-30 minutes. A viewer, Paige, sent me this comment: It was great! FYI to all, I divided the recipe in half and made a smaller cake and it turned out just fine. It's moist and rich, but it's not too overwhelming. The frosting worked out really well, too. Here's the recipe if any are interested: 2 c. confectioners sugar 1/4 c. shortening 1/4 c. butter (1/2 stick) 1 tb. water 1 tb. corn syrup 1 tsp. vanilla dash of salt Combine all with an electric mixer on low speed, then increase speed to medium and beat for 5 minutes. This is a light, fluffy icing that goes well with a rich cake. But, I think vanilla ice cream on just a plain piece of screwball cake would be great too.

How to replace a circuit breaker

Eric Gunnar Rochow — Wed, 07 Oct 2009 15:26:06 +0000

I helped a friend of mine replace some circuit breakers in his electrical panel that needed replacement. BE VERY CAREFUL IF YOU'RE NOT SURE, STOP AND CALL AN ELECTRICIAN TURN OFF THE MAIN BREAKER

Fireplace cooking, what fun.

Eric Gunnar Rochow — Wed, 07 Oct 2009 15:32:04 +0000

Get out of the kitchen and move over to the fireplace. You can do some cool cooking in your fireplace, watch here as we try our hand at it.

How to raise butterflies

Eric Gunnar Rochow — Wed, 07 Oct 2009 15:36:39 +0000

Freya Wellin of the Chalet Nursery is one of those people who just do cool things. She is the perennial expert at Chalet Nursery and I talked to her about raising butterflies. Neat. If you are going to raise butterflies, be sure to raise butterflies that are native to your area.

How to make hard cider and apple cider

Eric Gunnar Rochow — Wed, 07 Oct 2009 15:41:28 +0000

OK, here is my attempt at making hard cider. Keep in mind I am not the expert here, so please watch with that in mind. This show has generated a lot of email....

some emails: You don't mention it but did you use any campden tablets? They are used to kill any wild yeast that may be on the fruit at the time of picking. It's pretty much guaranteed that there is wild yeast and bacteria on the fruit including the little bugs that make vinegar. This is probaly why your cider had a vinegar taste. Also if it was me, I would have added sugar to boost the abv (alcohol by volume) Just a few ideas. try coring the apples first - we find when we make apple sauce that its the seeds & core that make it bitter. Nice color on the cider though, that's why I'm thinking it was the seeds instead of it being vinegared ... I would have thought it would have been more cloudy had it been vinegar. There are several recipes online for making home-made apple cider vinegar in a reused plastic bottle right on your own countertop.

How to hang a mirror on a wall

Eric Gunnar Rochow — Wed, 07 Oct 2009 15:48:32 +0000

My sister needed a mirror that was glued onto a wall removed, and a new mirror installed in her bathroom. Watch the fun as my sister and I try to work together and make a video. fun. maybe...

How to dry herbs with these easy methods

Eric Gunnar Rochow — Wed, 07 Oct 2009 18:06:22 +0000

Drying herbs does not need to be complicated, and i wanted to try my hand at it. see what happens. How do you dry herbs? let us know below:

Mom's Banana Bread Recipe

Eric Gunnar Rochow — Wed, 07 Oct 2009 18:11:35 +0000

Mom makes banana bread, Eric eats it. yum. i'll post the recipe here in a bit, still working on the site.

How to make Yogurt in a solar oven

Eric Gunnar Rochow — Wed, 07 Oct 2009 18:16:42 +0000

Solar oven cooking is very cool. Take a box, take some milk, and make yogurt using solar energy to cook the yogurt. neat. Solar ovens are not super efficient in New England, but in summer you can use one. I think this is a good thing for kids to work with, they make their own food and learn about solar energy as well. Have you used a solar oven, or have you made one? let us know below.

Dog Biscuit Recipe for the Labradors

Eric Gunnar Rochow — Wed, 07 Oct 2009 18:22:17 +0000

The pups love my dog biscuits! OK, they love just about anything that resembles food. But here is my recipe for Peanut Butter Dog Biscuits. They are easy to make, and this is a good project for the kids to do. How about you? do you have a dog biscuit recipe? Do you have dogs that try to tip your canoe? Tell us about it below: The Gardenfork Peanut Butter Dog Biscuit Recipe 2 cups whole wheat flour 1 to 1 1/2 cups beef broth or equivalent measure of beef bullion 1 cup peanut butter 1 tablespoon baking powder Preheat the oven to 350. Mix the Flour and Baking Powder. Add beef broth and peanut butter. Mix the ingredients together. You want a fairly dry batter-dough, because you will be rolling this out on a board. Adjust the mixture, adding more flour or more stock to achieve a dry yet pliable dough. Flour a board and use a rolling pin to flatten the dough. you want it to be about 1/4" thick. You can use a wine bottle or other long bottle if you don't have a rolling pin. Cut out the biscuits using a cookie cutter or a glass or even a clean dog food can that has had the ends removed. Place the biscuits on a greased cookie sheet and back for about 20 min. If you want the biscuits to be harder-drier , bake them longer. Taste test with your friends. Keep in a sealed container. If refrigerated, they will last longer.

How to compost your leaves

Eric Gunnar Rochow — Wed, 07 Oct 2009 18:31:24 +0000

Composting your leaves is a great way to add nutrients to your plants. Don't bag your leaves for the landfill, make compost with your leaves instead. There are a few ways to do this, this is the Eric way. Do you compost leaves, is there something we're missing from our process? Let us know below:

How to dry apples and fruit

Eric Gunnar Rochow — Wed, 07 Oct 2009 18:40:44 +0000

Drying food, especially fruit, is an age-old process that works, AND its a great way to keep the harvest coming into the winter. When you dry your own fruit, you know what's been added to it, if anything, and its a lot cheaper than those dried fruits in the store. How do you dry fruit? Please tell us, i'm curious.

How to repair cracks in concrete floors and walls

Eric Gunnar Rochow — Wed, 07 Oct 2009 18:45:53 +0000

We're at my sister's house again, and as usual she puts me to work. hmm.. BUT you might learn a bit about how to repair cracks in basement floors and walls, and how to use hyrdraulic cement. Do you have some tips or tricks you can share with us? Let us know below:

The Casserole Crazy Cookbook Competition

Eric Gunnar Rochow — Wed, 07 Oct 2009 18:56:50 +0000

Emily Farris, super talented casserole maker and singer, has written a book on casseroles, probably my favorite food in the whole world. We went to The Brooklyn Kitchen to see her cook some of her dishes, and we were hooked, so we had to attend her Casserole Crazy Cookoff in Brooklyn. Super fun, watch the video and BUY HER BOOK HERE! Its great.

Eric's Tuna Casserole Recipe

Eric Gunnar Rochow — Wed, 07 Oct 2009 19:04:02 +0000

Inspired by Casserole Expert Emily Farris's new book, Casserole Crazy , I wanted to share my family tuna casserole recipe. The casserole is classic american food. I think in some parts it might be called Hot Dish? yes- no? let me know below. Share your recipes with us, please! Eric's Tuna Casserole Recipe 1/2 bag of egg noodles 1 can cream of mushroom soup 8 oz cheddar cheese ( i prefer sharp cheddar ) 1 package frozen peas ( more if you like ) 1 cup sun dried tomatoes 1 small onion, chopped 2 six ounce cans tuna fish Potato Chips are optional milk and/or water Preheat the oven and your casserole to 350 F degrees. I use a cast iron dutch oven. Put all the ingredients into a large bowl. The egg noodles are not pre-cooked, put them in uncooked. Add 2 soup cans of water or milk, and pour into the casserole. Cover the casserole and cook for 20 minutes. Remove the cover and then cook until the casserole bubbles and is crunchy. Add crushed potato chip if desired, and put back in oven. To get the topping real crisp, put it under the broiler for a few minutes. Watch the dish while in the broiler, you don't want to burn it. ©2008 eric rochow all rights reserved. Viewer Mail from Cindy: Eric, watching the tuna casserole episode reminded us of why we enjoy your podcasts so much - you're real! Here's a great recipe we just tried: Oven roast 8 seeded and chopped tomatoes for about 10 minutes at 400 degrees F. While the tomatoes are roasting, heat 4.5 cups of broth (we used vegetable since we're vegetarian). In another pan, saute a small, chopped onion until translucent. Add 2 cups brown rice and stir until the rice is shiny (about 5 - 10 minutes). Pour in the heated broth, add the roasted tomatoes, and 1 teaspoon of thyme. Bring to a boil. Cover and place in the oven (350 degrees F) for about 30 to 45 minutes. Enjoy! It's even better the next day! You can change the spice to correspond with the rest of your meal - curry spice for Indian-inspired, chili powder for Mexican, basil/oregano for Italian. Thanks so much for sharing with us! We look forward to each new show!

Eric's Slow Cooker Crock Pot Pea Soup Recipe

Eric Gunnar Rochow — Wed, 07 Oct 2009 19:11:36 +0000

I love using the slow cooker and i love pea soup, so here's a recipe for it that is easy and great. i'll post the written version soon, if i don't pls remind me.

How to pickle beets and a pickeled beet recipe

Eric Gunnar Rochow — Wed, 07 Oct 2009 19:22:53 +0000

I am big into pickling and canning these days, and beets are a natural for pickling and canning. Watch the show here and let us know what your thoughts and ideas are. I'll post the recipe in full after we get this new site set up.

Making fudge with Amanda Jones of Brooklyn Fudge

Eric Gunnar Rochow — Wed, 07 Oct 2009 19:29:08 +0000

What is a southerner doing in brooklyn making fudge? Watch and Learn. Brooklyn Fudge is available in select stores and at their site: brooklynfudge.com

Eric's Cranberry Chutney Recipe

Eric Gunnar Rochow — Wed, 07 Oct 2009 19:34:00 +0000

Cranberries are a native food that can freeze forever, and is real healthy for you. this recipe and video show you how to make Eric's chutney. Do you have a cranberry recipe? share it here:

Mom's meatloaf recipe

Eric Gunnar Rochow — Wed, 07 Oct 2009 19:39:06 +0000

OK here it is, the secret mom meatloaf recipe. meatloaf is one of those classic comfort foods for me, yum. watch here and share your meatloaf memories and recipes. ( i'll post the recipe as soon as i finish the site )

Eric cooks the Bacon Explosion Recipe from the BBQ Addicts

Eric Gunnar Rochow — Wed, 07 Oct 2009 19:45:57 +0000

After reading about the bacon explosion in the New York Times, I had to try this. The BBQ Addicts make this thing that defies description . so watch Eric try his hand at it. Here is the BBQ Addicts recipe

How to install a hot water heater

Eric Gunnar Rochow — Wed, 07 Oct 2009 19:48:48 +0000

OK , here is Eric installing a hot water heater, it may not be the best way to do it, but this is how Eric did it. OK? plumbers keep your opinions to yourself. thx.

Chickpea Burgers inspired by Mark Bittman

Eric Gunnar Rochow — Wed, 07 Oct 2009 19:54:36 +0000

After reading Mark Bittman's (@bittman) Twitter post about making simple chickpea burgers, I decided to make them. Yum. ( You can follow me on Twitter @ericgardenfork ) And I liked his chickpea burgers, so I made them. and made a video about it. Here we go:

Food Matters by Mark Bittman Book Review

Eric Gunnar Rochow — Wed, 07 Oct 2009 20:00:59 +0000

I asked Mark Bittman to send me a copy of his new book, Food Matters, and he did. neat. here is my review:

Steamy Kitchen's Chinese Tea Eggs

Eric Gunnar Rochow — Wed, 07 Oct 2009 20:14:31 +0000

I met Jaden on Twitter, and then in person recently in NYC, her blog, Steamy Kitchen, is great, and i thought i'd make these cool Tea Eggs. neat. Jaden has new cookbook coming out, check it out here

Steak au Poivre Recipe, wow!

Eric Gunnar Rochow — Wed, 07 Oct 2009 20:18:22 +0000

This Steak Au Poivre recipe is pretty decadent, not something you want to eat every week, but it is good and easy to make. Do you make steak au poivre? have some suggestions? please add your thoughts here. Gardenfork Steak Au Poivre recipe 2 T-Bone or Sirloin steaks 3 tbsp peppercorns 2 tbsp butter 1 glug of olive oil 1/3 cup irish whiskey 1 1/2 cup heavy cream Rinse the steaks and pat dry. Put the peppercorns in a plastic food bag, place the bag in a metal pan with a thick bottom or on a cutting board. Use a hammer or mallet to crush the peppercorns. you don't want to make dust, but you want them cracked. Put the cracked peppercorns on a plate and press both sides of the steaks into the peppercorns. Heat a large cast iron or metal fry pan on medium high heat, add a glug of olive oil and the butter to the pan, when the butter has melted, add the steaks. Turn on you range hood if you have one, or open a window. Cook the steaks, about 4-5 min on a side, after flipping the steaks, you can cut into them to check for doneness or use a fast read thermometer. Remove the steaks and cover them with foil. Pour off some of the fat that has cooked out of the steaks. Take the fry pan off the heat, and add the whiskey. Using a long match, light the whiskey in the fry pan. Allow it to burn down. BE VERY CAREFUL. Return the pan to the burner, and add the cream. stir the cream and allow it to simmer and cook down. When the cream has thickened - if you pull a wooden spoon thru the cream it will make a valley - it is ready. Take the pan off the heat, put the steaks on serving plate and spoon over some of the cream. pour the rest of the sauce alongside. Sit down now and eat. @2009 Eric Rochow all rights reserved

Using a cold frame, plastic mulch, and leaf mulch

Eric Gunnar Rochow — Wed, 07 Oct 2009 20:22:12 +0000

Season extenders like cold frames, plastic mulch, and leaf mulch let you get a head start on the season. Watch as Eric talks about getting an early start to your gardening and extending your season into the fall. do you have some tricks you use to extend the growing season? let us know here:

How to build a bat house, the Gardenfork way

Eric Gunnar Rochow — Wed, 07 Oct 2009 20:26:41 +0000

We need bats, and bats need bat houses. Bat houses are easy to build, even Eric can do it. Watch this video and info from Bat Conservation Intl. for the plans to build houses for these great animals.

Ken Druse' new book Plantrhropology, a review

Eric Gunnar Rochow — Wed, 07 Oct 2009 20:33:13 +0000

One of my first gardening books was Ken Druse' The Natural Shade Garden, and i've been hooked ever since. Here we check out a copy of his new book, Plantrhopology, Ken also has a neat podcast called The Real Dirt, avail on his site or on iTunes.

Beginning Beekeeping : How to assemble bee hive frames

Eric Gunnar Rochow — Wed, 07 Oct 2009 20:41:19 +0000

Part of our series of beginning beekeeping videos, watch as we show you how to assemble bee hive frames here.

The Labrador Retrievers of Gardenfork.tv

Eric Gunnar Rochow — Wed, 07 Oct 2009 20:43:45 +0000

sometimes, you just have to make a video of just the Labradors playing around. here you go:

How to milk a cow at Fruend Farm

Eric Gunnar Rochow — Wed, 07 Oct 2009 20:48:35 +0000

As part of our association with Ford Motor, helping them to introduce the new Ford Fiesta, they asked us to go milk a cow. OK, we can do that. A drive in the Fiesta to the Fruend Farm and we are in cow central. Great fun and great people at Matt & Theresa's farm. Thanks for putting up with us.

Slow Cooker Crock Pot Pulled Pork

Eric Gunnar Rochow — Wed, 07 Oct 2009 21:23:08 +0000

Pulled pork is one of those BBQ dishes that can be many things to different people. BUT , when you don't have your smoker handy, this slow cooker - crock pot pulled pork recipe is pretty good. Its not the real thing, but its a good second, and it cooks overnight. Slow Cooker Crock Pot Pulled Pork 1 pork shoulder with skin on 3/4 cup Dry Rub either store bought or home made *see note below 1/2 cup brown sugar 1/2 bottle of liquid smoke Rinse Pork Shoulder and pat dry. Place the pork in a large flat cake pan or cookie sheet. Slather with the Dry Rub, trying to coat the whole shoulder evenly . Wrap the shoulder in plastic wrap and refigerate for a few hours or days. Its up to you. Place the pork shoulder in a slow cooker, turn on Low, and let cook for 8-10 hours. Add half a bottle of liquid smoke. No need to do anything, just let it cook. After cooking, remove the shoulder from the cooker and gently pull apart the meat with 2 forks, you can remove the leftover skin and fat. Save the pork bones in the freezer for Pea Soup __________ Buttermilk Cole Slaw, adapted from Eat Boutique, approx 4 cups shredded green cabbage approx 2 cups shredded red cabbage 4 carrots shredded handful of raisins ( optional) 3 tablespoons of mayo 2 tablespoons cider vinegar 2-4 tablespoons mustard, i prefer deli mustard, its up to you. 1/2 cup buttermilk 1-2 tablespoons honey Ground pepper Mix all the liquid ingredients together using that magic tool called a fork. Pour into the shredded slaw, mix and refrigerate. _____ Dry Rub There are many views on Dry Rub recipes, here is what my friend Scott says: I usually have batch of the rub described here on hand: http://metrotimes.com/editorial/story.asp?id=6553 Roughly equal parts: salt, brown sugar, paprika, onion powder, garlic powder, cayenne pepper, chili powder, black pepper, celery seed I usually use it on ribs, but probably be fine in this case, too. I've also used commercially available rubs (which tend to have more salt) -- e.g., from the Salt Lick in Texas. Alton Brown's recipe is also good: http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-ba... Basically, 8 parts brown sugar, 3 parts kosher salt, 1 part chili powder, 1 part *insert your mix of spices here* The only required ingredient is salt and there is lots of room to experiment. For this relatively wet application, the sugar probably isn't quite as big a deal since it's not going to really caramelize. ________ What is your Dry Rub recipe? and have you tried the slow cooker method? how is it?

The spring garden tour

Eric Gunnar Rochow — Wed, 07 Oct 2009 21:26:20 +0000

I think its good just to walk around the yard and talk about what's going on, and what we're thinking of doing. so here you go, come for a walk with us.

Eric visits Martha Stewart Living Radio on Sirius Radio

Eric Gunnar Rochow — Wed, 07 Oct 2009 21:33:32 +0000

As part of our promotion of the Ford Feista, Ford arranged for me to have a Sirius Radio installed in my Ford Fiesta and then I got to visit the Martha Stewart Living Channel at the Sirius studios in midtown NYC. How cool is that? A big thanks for Ford and Sirius. watch, this is fun.

How to make biscuits with Rachel Wharton and Charlie Shaw

Eric Gunnar Rochow — Wed, 07 Oct 2009 21:39:29 +0000

Wondering how to make biscuits? How about how to make southern biscuits? Today we make biscuits with southern food fans Rachel Wharton of Edible Brooklyn & Edible Manhattan, & Charlie Shaw, southerners who both love making biscuits. You can order Dorie Greenspan's book "Baking from my home to yours" here here is her blog DorieGreenspan.com DorieGreenspan.com

Charlie Pup & the Ikea Smoker

Eric Gunnar Rochow — Wed, 07 Oct 2009 21:46:01 +0000

Eric & Henry end of Ikea Hack mission

Eric Gunnar Rochow — Wed, 07 Oct 2009 21:46:46 +0000

eric in Ikea parking lot with Gardenfork Ford Fiesta

Eric Gunnar Rochow — Wed, 07 Oct 2009 21:46:58 +0000

eric models a Fiestamovement t shirt

Eric Gunnar Rochow — Wed, 07 Oct 2009 21:47:21 +0000

salmon smoked in the Ikea Smoker

Eric Gunnar Rochow — Wed, 07 Oct 2009 21:49:41 +0000

grate_rod

Eric Gunnar Rochow — Wed, 07 Oct 2009 23:23:43 +0000

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Eric Gunnar Rochow — Wed, 07 Oct 2009 23:23:46 +0000

skrin

Eric Gunnar Rochow — Wed, 07 Oct 2009 23:24:38 +0000

Ikea Hack, how to make a food BBQ smoker from Ikea parts

Eric Gunnar Rochow — Wed, 07 Oct 2009 23:31:40 +0000

Want to make a food smoker? watch us. As part of our work with Ford promoting the Ford Fiesta, we went to Ikea, and bought the parts to make a salmon smoker. neat. and it works great. Eric and his Ford Fiesta at the Red Hook Brooklyn IKEA have you made a smoker? tell us : First the recipe for the brine. You take the salmon, slice it into 2" strips and place it skin side up in this brine. a 9" x 13" cake pan works well for this. Place the salmon in the refrigerator for at least an hour, longer is better. Eric's Salmon Brine Recipe: 2 quarts water 1 tablespoon Cinnamon 1 cup Brown Sugar 1/2 cup kosher salt - must be non-iodized 1/4 cup lemon juice 1 tablespoon black pepper Place the fish skin side down in this brine in a flat pan, cover in refrigerator for at least an hour. Take out the salmon and place on a wire rack skin side down, Drain the brine pan carefully, reserving the brine solids an. Take the brine solids at the bottom of the pan and use a brush to coat the salmon with the brine solids. Point a small fan at the brined fish until the brine has pretty much dried on the fish. How to smoke salmon: Add a large handful of wet hickory woodchips ( or whatever kind you like ) to the cast iron pan on the electric hot plate. Place the grate in the smoker and spray with non-stick cooking oil, or brush with vegetable oil. Lay the salmon skin side down on the smoker grate. Place a digital thermometer probe in the fattest part of one of the pieces of fish, place another digital thermometer across the grate to read the ambient temperature in the smoker. Turn the hot plate on, ( i set mine to HIGH ) close the lid, and let it cook. Check the ambient temperature, you want it to be 160-180 degrees. Adjust the hot plate accordingly. Hot plates sometimes turn off by themselves, so one needs to pay attention if you notice smoke not coming out of the smoker. Also, use a heavy duty extension cord, the shortest possible, to plug in the hot plate. Its possible to trip a circuit breaker. When the salmon reaches about 140F, it is smoked. how to build an Ikea hack food smoker for this Ikeahack, we're using 2 Skrin storage containers 1 Lamplig trivet 1/4 threaded rod, 2 pieces cut to 17" Four 1/4 nuts , preferably acorn nuts for the threaded rod 2 hinges - 2" or 3" metal hinges work well. Bolts, lockwashers, and nuts for hinges. 1 1/2" are a good length. Washers that fit the bolts you are using for the hinges: you'll need about 5 for each of the bolts you use to attach the hinges. Attach the hinges to join the two Ikea Skrin boxes. Because of the rolled lip of the Skrin boxes, you'll have to use the washers between the boxes and the hinges, so that the center pin of the hinges sits on top of the rolled edges of the two boxes. Mark and drill the hinge bolt holes. Wear safety glasses when doing this. Attach the hinges with the bolts, washers and lockwashers. Its handy to have a helper when doing this. Drill four 3/8" holes just inside where the hinges mount on the lower Skrin box. In my original design i used bolts to hold up the Lamplig grate, this is not a great design, so I changed these bolts to threaded rod which extends across the Skrin box. Cut the threaded rod to 17"and slide them through the holes. secure with acorn nuts. This will hold up the Lamplig grate. Additonal Modification: If you want, you can cut an access panel on the short side of the lower skrin box so one can easily add more woodchips to the hot plate. This is a lot easier than having to open the smoker and pulling out the grate. The Skrin boxes come with metal covers, and you can use that metal to fabricate a access panel cover with a piano hinge and lock.

potatocannon

Eric Gunnar Rochow — Wed, 07 Oct 2009 23:40:06 +0000

How to make a potato cannon or potato bazooka

Eric Gunnar Rochow — Wed, 07 Oct 2009 23:42:37 +0000

whatever you call it, this is FUN. be very careful and have an adult around to make sure everything is done safely. wear safety googles and ear protection and never point this at anyone or anything. A big thanks for William Gurstele for writing his book "Backyard Ballistics" check out his site here. You can buy his book here Here is a drawing of the potato cannon we made. Its based on Mr Gurstele's plan, but there are many similar designs on the web. I like Mr Gurstele's book because you learn about physics and make cool stuff.

Beginning Beekeeping : Harvesting Honey

Eric Gunnar Rochow — Wed, 07 Oct 2009 23:50:25 +0000

Keeping bees is pretty cool and not that hard to do. even i can do it. Here is our how to harvest honey episode. Our teacher, Jim, sent us an email after he saw our video with the following comments. Jim has strong opinions, like most beekeepers, I agree with most of what he says here, but not all of it. Again we are beginner beekeepers, so we can and do make mistakes. my goal here is to show people that they too can raise bees. Offered in what I hope is noticed to be a TOUNGUE-IN-CHEEK and FRIENDLY tone, are the following comments from your peers, as summarized by me: 1) Putting an undrawn frame of foundation into a hive in September is a dead give-away that not only did you fell asleep in class, but you also failed to do the reading. Bees are very unlikely to drawn comb after the middle of August. Much better to simply replace the extracted frames when you are done extracting. 2) The "purpose of the smoker" is not to drive the bees down in between the frames. That level of smoke was last used by Richard Nixon against anti-war protestors. The purpose of the smoker is to simply block alarm pheromones from alarming other bees, and can be used sparingly. 3) When you are fully suited, veiled, and gloved, the bees can fly around without endangering you. There is no reason to be concerned that they take flight when you are brushing them off frames. 4) Brushing should be done with the frames upside down, so that any bees with their heads in cells will not be bent backwards or pulled apart. Cells slant upwards within the frame, so brushing from bottom of frame to top (by bushing with the frame upside down) is much easier on you and the bees. If your sound effect was the actual brushing, you also need to use much shorter strokes, so as to avoid "rolling" bees on the frame. A fume board and some Bee-Quick might have made the job quicker, easier, and sting-free, but I'm not going to shove specific choices at anyone. 5) "Finding the queen" should not wait until frames are hanging on the frame rest, as the queen might fall outside the hive. One wants to inspect frames as one removes them, while holding them over the hive. The odds of the queen being on frames of honey are small, but they are non-zero. what do you all think? let us know here:

Tomato Fresca, a fresh tomtato pasta recipe

Eric Gunnar Rochow — Thu, 08 Oct 2009 00:00:53 +0000

Got a ton of tomatoes? Here's a quick and simple pasta sauce to make with all those tomatoes. I'll post the recipe soon, after the site is launched and running. thx.

How to install a bathroom faucet

Eric Gunnar Rochow — Thu, 08 Oct 2009 12:36:33 +0000

Installing a new bath or sink faucet is not hard, you just need a few tools and the knowledge you will gain from watching Eric. or maybe not. who knows what can happen when Eric tries something.

Eric Makes Rice and Beans

Eric Gunnar Rochow — Thu, 08 Oct 2009 12:44:10 +0000

I cooked up this simple rice and beans recipe after making beans for a few years. These are great, cheap and healthy. There are many recipes for beans, so let us know yours. i'll post my recipe once i get the site cleaned up. ok? meantime, watch:

How to bake bread with Tracy

Eric Gunnar Rochow — Thu, 08 Oct 2009 15:31:37 +0000

My sister is the bread baker in the family, so we do what she says. Just watch here and you'll see. here is the link to the bread recipe: http://www.breadworld.com/Recipe.aspx?id=463

How to make and cook a hamburger, the Eric recipe

Eric Gunnar Rochow — Thu, 08 Oct 2009 18:13:28 +0000

Hamburgers and Cheeseburgers are all the rage right now, with all these fancy chefs making their own versions of the hamburger, so we had to do this, The Eric Way. Thanks for Barlow Beef @ Wike Brothers' Farm for the great free range, grass fed beef for our show. The Barlow Beef is located in Sharon, CT visit their site for more info or call them (860) 364-5765

Beginning Beekeeping : Hive Inpsection

Eric Gunnar Rochow — Thu, 08 Oct 2009 18:18:38 +0000

As part of our series of beginning beekeeping videos, here we did a hive inspection this summer. Bees are easy to raise, you just have to maintain a few things thru the season, and a few hive inpsections are necessary. Watch here how how are learning to raise bees and become beekeepers.

Teaching our Labrador Puppy Charlie to Swim

Eric Gunnar Rochow — Thu, 08 Oct 2009 18:22:55 +0000

Not all labradors like to swim, but all of ours do. So we have been taking Charlie Pup to the lake, and she wades around. Today we thought we'd go in with her, see if she would swim a bit. You should never force a dog to swim, just don't toss a dog into water to 'teach it to swim' some dogs, even labradors don't swim. But check out the fun we had with the Labradors in the water. Do your dogs like water? How about sharing some photos with us?

Hiking the Appalachian Trail with the Labradors

Eric Gunnar Rochow — Thu, 08 Oct 2009 18:26:52 +0000

As part of our deal with Ford Motor, helping them get out the word about the new Ford Fiesta, we took the labs to Falls Village, CT for a hike on the AT. The Labs love to hike, as you will see. You can learn more about the Ford Fiesta here, and you can see Gardenfork's page on the Fiesta site here

Balsamic Vinegar Reduction, make the cheap stuff taste like the good stuff

Eric Gunnar Rochow — Thu, 08 Oct 2009 18:39:14 +0000

I'm calling this the Balsamic Vinegar Hack, or cheat. Chris Kimball of Cook's Illustrated and America's Test Kitchen posted about making grocery store balsamic vinegar taste like the expensive kind, so I wanted to try it and see. Here's what happened:

Gardenfork.tv

Puttanesca in the dark with Bill

Hilling Potatoes

Garlic Scapes

Rhubarb : Growing and Eating, How to grow Rhubarb and make Rhubarb Crisp Recipe

Cut and come again lettuce

Is Dandelion edible?

Pork with Rhubarb

Tomato Hornworm Defoliation

The Potato Pest Saga in 3 acts

Transplanting Plants, How to transplant Hosta plants

Broccoli and Anchovies over Pasta

Other stuff: How to change your disc brakes

Fall soup: White bean soup with kale

How to build a cold frame.

Cornbread Cookoff

Chicken Vesuvio from Amuse Bouche

Recent emails

Brooklyn Botanic Garden cold frames

How to carve a turkey and how to make gravy

How to repair your windows - window glazing

How to cut down a tree with a chainsaw

Ginger Ice Cream, how to and recipe

How to season cast iron pots / cookware

Creme Brule the gardenfork.tv way

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How to cook maple syrup episodes

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Farming in Maine: a blog

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leeks

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Roasted Garlic Soup

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Saturday in the Garden

Archives

Henry in the pond, a cell phone video

How to make Carbonara Recipe

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Raspberries, Trilliums, and Larbrador Retrievers

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BBQ in Brattleboro, VT

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Garden cart plans and agrarian blog

How to build Raised beds : questions

How to grow Heirloom Tomatoes at White Flower Farm

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Weekend Projects

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Early June Update