Durgan
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Joined: October 2011
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Post by Durgan on Oct 31, 2011 18:16:53 GMT -5
www.durgan.org/URL/?EQMIG 29 September 2011 Saffron crocus (Crocus sativus) One hundred bulbs of the Saffron crocus(Crocus sativus)were planted at six inch centres, and about 6 inches deep.. These are recommended hardy above Zone 6. I am on the border(Zone 5B) so decided to take a chance on them thriving, since deep ground frost is often not severe in my local area. The bed was rototilled and compost added. Mulch will be added later. The bulbs were planted inside the rabbit fence, since crocus grow early in the Spring, and one rabbit can destroy all in one night. The objective is to harvest some saffron in the Fall of 2012.
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Durgan
Pro Member
Posts: 113
Joined: October 2011
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Post by Durgan on Nov 28, 2011 17:43:16 GMT -5
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Post by daylilydude on Nov 30, 2011 7:46:39 GMT -5
Is this saffron that is a high dollar spice?
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Durgan
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Posts: 113
Joined: October 2011
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Post by Durgan on Nov 30, 2011 9:55:05 GMT -5
Is this saffron that is a high dollar spice? You had better believe it. There is only one saffron. (Crocus sativus)
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Deleted
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Joined: January 1970
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Post by Deleted on Dec 5, 2011 16:12:03 GMT -5
The town of Saffron Walden in Essex in England boasts the saffron crocus which was grown for its dye in that area right up until 1750 I think. Plants are still sold in the local museum there and its shade of purple is used in the colour of the local school uniform blazer to keep up the old horticultural link .Nottingham in England is also famous for crocus,the original crocus strong hold was a water meadow by the rail road track, it was about 2 miles square If I remember rightly but the local council managed to pass a permit for building and now its a housing estate called "the meadows". I know some of the corms were saved and now Nottingham is trying their best to replant the city with descendant's of those old corms. I make saffron cake which is kind of like a pound cake just very yellow in colour and bread type saffron buns which I usually make at Easter ,unfortunately I'm very allergic to saffron so I can only watch others enjoying it and yes its very expensive over here but I get mine from back home via a good friend, in return I send her spices which are expensive over there,so every ones happy.
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Post by stratcat on Dec 6, 2011 0:55:49 GMT -5
Very nice, Cornishwoman!
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Post by bluelacedredhead on Jan 1, 2012 9:08:07 GMT -5
CW, you have recipes? Ooooooooooo
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Deleted
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Joined: January 1970
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Post by Deleted on Jan 2, 2012 9:59:00 GMT -5
This is the recipe I use,the recipe for saffron cake varies from district to district within Cornwall. Some people insist only currants should be used but most people use currants, sultana's and peal. I joined the latter group,though I must say a fairly plain recipe is used for' every day ', The recipe I have listed is for the Easter saffron cake,just cut back on the fat and fruit for an every day cake or buns, I have no idea why its called a cake as it more a fruit bread than a cake. 6 cups white all purpose flour,cake flour is not good for this recipe. 6ozs white sugar. 4 ozs mixed candied peel.(The peel sold in whole pieces has a much better flavour than the chopped variety's and can be cut finer.) 1 good teaspoon salt. 2 sticks ,one of shorting one of butter. 1 package yeast or 1 heaped teaspoon .(if I'm using bread flour I use 2 packages of yeast). warm milk and water to mix, say about a cup ,more if using bread flour. Most of the saffron sold in England comes from Spain. Last time I got some I noticed the pack I had came from India. I use about 5 strands of saffron which gives the cake a really rich yellow colour,course I don't know if its to strong a taste as I'm allergic to it,no ones ever complained yet. 1. cut up how ever many strands you want and put it into a bowl of hot water,I use scissors to cut it up and almost boiling water, leave it over night to seep 2.cream the yeast with a little sugar .Thin with tepid water,scatter a little flour on top and leave in a warm area till frothy. 3 rub fat into flour. 4.add saffron and yeast to flour and fat mix plus fruit,using milk the water ,stir into a soft dough,knead well. 5. cover and let rest till double its size. 6. turn out onto floured surface and kneed until fruit starts popping out. 7.shape into 2 loaves( I use 2 bread tins ) grease what ever your using well or shape into 2 dozen buns,if making buns bake at 425 for 15 to 20 minutes then I brush the tops with melted butter. 8. if baking the cake start off at oven temp of 425 for 15 minutes then turn heat down to 375 for 25 to 30 minutes and move pans to bottom shelf of oven. 9 .turn onto wire rack to cool,like bread these cakes should sound hollow when tapped on the bottom.
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Deleted
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Post by Deleted on Jan 2, 2012 10:04:22 GMT -5
I forgot to list the second rising,after shaping the dough for cooking let it rise once again till plump.
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