Planning the flowers. (week 5 of 2020)

Hey it’s me. It’s a new year, a good time for planning the flowers here at Midwest Cut Flowers.

Planting schedule
Real life mess

I am going to go about this blog a little differently than I have in the past. Notice the title. It is week 5 of this year on the farm. It will be easier for me to log what I am doing every week, then lets say….a post on “how to dig dahlias” etc. There are plenty of great blog posts out there on that kind of stuff….I will for sure share links to that kind of fabulous education. There will also be a recipe every now and again for those who have been enjoying them. Believe me…a good recipe is a good recipe.

So…..are you ready??

Planning on a flower farm

Planning the flowers on a flower farm is a little comparable to planning your cutting garden, only on  a much larger scale. You want to have enough blooms along with plenty of foliage to make a nice looking bouquet.  This is how I plan for the next growing season.

Using the information on the back of the seed packet, I look to see if the seed company recommends direct seeding or transplanting. I put all the direct seed varieties into a separate pile. Next, I group all the seed packages according to how long before the last frost date they need to be sowed. Ex. if the package says sow 10-12 weeks before last frost, then all those varieties go into a pile etc. planning a flower farm

Our last average frost date here is May 11th. So I plan according to that. I count back 12 weeks from the last frost date and enter the varieties that need to be sowed then on that week.  This procedure follows for the rest of my seeds. The next piece of information I want to know is, when can I expect them to bloom. Again, referring to the seed package, I count the days forward from the sow time to the amount of days it takes to bloom. Example the package says “days 110-120” this means it should take around that number of days to bloom.

Blooms Vs Foliage

This has been my biggest challenge so far. It takes quite a few stems to make a decent bouquet but you don’t want that bouquet to be just flowers or just foliage. So this year, I highlighted the expected bloom date for the flowers in pink and the foliage in green. Wabam! So cool to see what I can expect in lets say the 3rd week of July.  Farming is not for the faint of heart. It is a lot of work….and you are at the mercy of “Mother Nature”…you know she will blow at 30 mph just after your dahilas start to bloom….or decide to freeze just once more…but never the less…I love it.

Here is a little flashback from 2yrs ago! Wow, I have come a long way!!!

and as always….if want to watch more progress….subscribe. You will get my updates right in your inbox…ta da! Sorry no spam, just an update.

 

 

 

Kiisseli Finnish berry sauce

Kiisseli

Kiisseli, Finnish berry sauce is one of those things. When I eat it…it brings back so many memories. My Mamma made kiisseli all the time. Blueberry kiisseli, strawberry kiisseli, mixed berry kiisseli. It brings me back to sauna nights at Mamma and Pappa’s house. Coming out of the sauna squeeky clean, hair wet and Mamma hustling you over to a bowl of ice cream topped with Kiisseli.

Finnish berry sauce KiiseliThis is one of my favorite Finnish recipes. I hope you enjoy it.

Oh did I tell you it is quite healthy…..

and yummy…

and is it really a soup? Not sure. Eaten alone lets call it soup and eaten over something, lets call is sauce.

Kiisseli Finnish Berry Sauce

Berry sauce

Measure out your berries, sugar. Add your water to a medium sized pot and bring to a boil.

Finnish berry sauce

Carefully add your berries and sugar to the boiling water. Turn heat to medium and let boil for at least 10 minutes.

Measure the potato starch or what ever thickener you choose and water into a small bowl and mix well.

Berry sauce

Using a potato masher, mash up the cooked berries.

Finnish berry soup

Remove the pot from the heat. Slowly pour in your thickener while whisking. Whisk until the sauce, soup is smooth.

Put the pot back on the heat. Turn heat to low and simmer until slightly thickened.

Remove from heat. Cool and enjoy.

The sauce will thicken as it cools.

Finnish berry sauce Kiiseli
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Kiisseli, Finnish berry soup

A quick and easy fruit soup/ sauce recipe

Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients

  • 2 cups water
  • 2 cups berries frozen or thawed
  • 2 tbsp potato or corn starch
  • 1/4 cup granulated sugar

Instructions

  1. Bring the water to a boil over medium high heat. Once boiling, slowly add in the berries and sugar. Boil for 10 minutes. Using the potato masher, mash the berries.

    In a small bowl, mix together the starch and water until smooth.

    Remove the pot from the heat and whisk in the starch mixture. Keep whisking until smooth.

    Return the pot to the heat and turn the heat to low.

    Simmer until thickened. Approx 10 minutes.

    Remove from heat. Cool and enjoy.

    It will thicken as it cools.

    Store extra sauce in a sealed container in the refrigerator.

 

How do you eat Kiisseli?

How do you eat Kiisseli,Finnish berry soup/sauce…. This sauce can be eaten alone or used as a topping for ice cream, oatmeal or rice pudding. It is a super common dessert in Finland. You can eat it hot or cold. I like it both ways.

How do you store Finnish soup

I am going to tell you to store left over Kiisseli in the fridge. However, I leave it out on the counter in a covered container…It actually isn’t a problem because we eat it so fast.

Is it sweet?

Kiisseli is not that sweet. What you will taste is the flavor of the berries which is enhanced by the small amount of sugar.

Can I substitute corn starch  for potato flour?

Yes.

Why does it call for potato starch?

Potato starch is pure starch thickener, so it thickens the almost boiling liquid quickly. You can usually get by using less potato starch than corn starch. However, you will find that people suggest a 1:1 ratio.

Is it a seasonal food?

No it is not a seasonal food. I suppose you can call it that…as in you can have it in every season. It’s that good.

Do you have a favorite ethnic food? Please share!

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This Finnish pulla recipe would be a perfect addition to Kiisseli….just saying…

Are you looking for the perfect apron? Check this out! This style is one of my favorites.