Category Archives: Esse woodstove

Slow cooking in the Ironheart: Brown rice and fennel casserole

Baked brown rice casserole

This weekend was all about taking a breather and catching up around the house. Just back from a special holiday, there were a lot of loose ends at home and it was extremely comforting to cook on the woodstove after meals out for two weeks straight. With a fennel languishing in a fridge drawer and thoughts of a comforting baked dish in mind, I went hunting around for an inspiration recipe. The one I found struck me as a touch dull but a very solid starting point.

The combination of brown rice, onions and fennel seemed appealing enough, but the original method just had those scant few ingredients tossed together in a casserole dish along with the liquid and summarily placed in a hot oven to bake. Not a fan of slow-cooker recipes that don’t involve any initial browning of key ingredients due to the lack of resulting flavour, the first thing I did was saute my leeks, fennel and garlic with a bit of olive oil and butter to release the flavours and soften things up. (Note: I undertook this step on my conventional stovetop, as I had my hob lids down on the Ironheart to hasten the heating up of the oven box; normally I’d have cooked on top of the Ironheart as well.)

Leeks and chopped fennel in a saute pan

Into my pre-greased casserole I placed the long grain brown basmati, along with the garlicky leeks and fennel, some chopped carrot and a generous handful of currants, as well as salt and pepper.

Casserole dish with rice and veggies

The original recipe called for a mixture of water and milk for the liquid, and I stuck with this suggestion. When I incorporated the milky liquid I really felt for a moment as though I were making a rice pudding, but I guess a baked rice casserole is much the same thing.

Casserole dish with milky rice mixture before baking

The original recipe called for the milk mixture to be heated before being added to the other ingredients, and I plum forgot this step, which is bound to be one of the reasons why my casserole took much longer to bake than indicated in the original recipe. Where the original indicated 60 minutes at 375F, mine took closer to three hours at the bottom end of the “Very Hot” range on my Ironheart. Which, in fact, turned out to be a nice way to slowly cook this dish. I also found myself needing to add more liquid, which I did roughly once an hour, about a cup or so at a time.

The resulting casserole was nicely fragrant and very delicious in a homespun, comforting kind of way. It was well worth the wait and I enjoyed the anticipation as I got other things done around the house while it baked.

Brown Rice and Fennel Casserole with Currants

(adapted from this original recipe)

Ingredients:
1 1/2 cups brown rice (I used long grain brown basmati), dry
1 1/2 cups water
1 cup milk
1 fennel, roughly chopped
2 leeks, chopped (the original called for onion)
2 carrots, chopped
2 cloves garlic, minced or crushed
1 tbsp olive oil
1 tbsp butter
Salt and pepper to taste
1/2 cup currants (or raisins)
1/4 cup parmesan cheese (or more if you like!)

Method:
Step 1 – Get your Ironheart close to baking strength (low end of “Very Hot” range) or preheat your conventional oven to 375F

Step 2 – Chop leeks and fennel, crush garlic and saute with olive oil and butter for a few minutes

Step 3 – Grease a casserole dish with a bit of olive oil; pour in rice, leek-fennel mixture, and remaining ingredients; stir to combine

Step 4 – Cover with foil and place in Ironheat / oven for 60 minutes

Step 5 – Check rice for doneness and general moistness level; add water if needed, and continue baking as required (see notes above)

Step 6 – Continue checking the casserole for doneness until ready; in the Ironheart this recipe took about three hours to finish baking thoroughly and the cheese was sprinkled on top for just the last few minutes in the oven

Enjoy on its own or with a green salad or another simple green vegetable.

Esse Ironheart burning at low end of Very Hot range

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The Esse Ironheart Experience: Have Your Say

Esse Ironheart woodstove with hob lids

The Ironheart attracts people passionate about having great control over heating their home, the pleasures of cooking on and baking in a woodstove, and appreciative of good design. I’ve heard from many Ironheart owners since I began blogging about it and our experience of living with this amazing woodstove, and have enjoyed many conversations here and offline.

I’ve been able to get a little bit of a glimpse into how some of you are living with the Ironheart in your own homes, and would like to devote a blog posting to a profile of your experience with the Ironheart and how it is situated in your home.

I’ve shared how our Ironheart is positioned in our home, and would love to see snapshots of how you have situated this delightful woodstove in yours.

Great room of an ICF bungalow with Ironheart woodstove

Over the past year I’ve talked about what we’ve learned and things we needed to remedy so that we could make best use of the Ironheart in our ICF (insulated concrete form) bungalow, including obtaining the wood burning insert (a shining success, which I’ll post about this winter), getting our missing hob lids, and installing a metal woodstove heat shield on the wall directly behind the Ironheart (we just weren’t comfortable with how hot the wall was getting, perhaps without cause). We’re also experimenting with having a woodstove fan on one of the hobs to assist with pushing warm air around the house: it’s still too early to share results, as that’s my husband’s little experiment, but I can share that we are using the EcoFan Airplus Heat-Powered Wood Stove Fan.

So, what I want to ask you, dear fellow Ironheart owners, is the following, and if you can email me directly at df AT wuppenif.com with your responses and (if you are happy to share) any pictures of your Ironheart in your home, I will compile the answers and share a special post on your experiences in December.

Ironheart questions
1. In what year did you get your Ironheart?

2. Where in your home did you situate the Ironheart, and how does that space relate to the rest of your home?

3. What else can you tell about your home (ie size/layout/type of construction/etc)?

4. Do you heat your home exclusively with the Ironheart or in combination with other energy sources?

5. If you cook/bake on the Ironheart, please share a little of your routines and what you like to prepare.

There is more that I’d like to ask and share, but I figure we can start here and have fun with more later on this season.

If you can get in touch with me by early December, I will post about your responses shortly after that – my Christmas present to you. Happy heating!

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Hot weather cooking

So, we’ve cracked cold weather cooking and baking at our house, as the Esse Ironheart woodstove has proved to be a pretty perfect kitchen companion as well as an incredibly efficient and clean heating source for our home.

Black lab puppy lying in front of Ironheart woodstove

We’ve learned about what we need to do to make the most of its incredible potential in our home (built out of insulated concrete forms), although I now realize that my November post, reflecting on those learnings, failed to mention a key purchase that we needed to make.

As I noted in that post, our Ironheart came without hob lids, which are pretty fundamental in helping to control the amount of heat given off by the woodstove. Our new lids arrived a few weeks ago, and all we need to do is secure the hinges and we’re ready to go.

Hob lids for an Esse Ironheart woodstove

Equally important, however, and somehow missed from my November post, was also the purchase of the extended wood burning insert. Our Ironheart came ready to burn coal, as would be the norm in many UK homes. We burned wood in it right from the start, and were impressed by how little wood we needed to burn, as noted in a post called Our Esse Ironheart daily burn. The amazing fact is, we can burn even less wood by using the insert intended for wood burning – the very idea is wonderful.

Esse Ironheart extended wood burning insert

The insert arrived today, and my husband is lovingly handling it and preparing to install it in the woodstove as I write. He frankly can’t wait for cold weather and the need to light the Ironheart each day.

When I first started to think about creating a post on how we’d handle cooking in the hot months – when using our Ironheart would be unthinkable and our conventional electric oven would heat up the house to pretty unacceptable temperatures – it was still winter. We were many months into searching for an old woodstove with a baking oven that we could use outside. Such a purchase has eluded us. They regularly come up for sale on community websites, but seem to be sold before we can even get to look at them (that is, the ones we are interested in). We looked at one in person last fall, but were disappointed to find it not fit for purpose thanks to years of neglect and missing parts.

A chance encounter with a magazine just last week led us to a ceramic charcoal grill, the Kamado Professional Charcoal Grill by Vision Grills. There are other versions of this ceramic egg-shaped grill on the market, but we read the reviews extensively and liked the price point. This novel-looking barbecue mimics the cooking capacity of a woodstove, even baking bread and other baked goods.

Vision Grills Kamado Ceramic Charcoal Grill

Longer term, we’d love to be able to buy a second Ironheart to use outside, but at $10k, we just can’t do that right now. Less than $1k for the ceramic charcoal grill was just about right for us, and it’s feeling like a pretty good investment. We’ve already done some traditional barbecue fare on it, baked a first loaf of bread, and allowed the boys to satisfy their craving for s’mores, which would otherwise be impossible this summer, thanks to a continuing ban on open fires in our community.

We’re now feeling that we can be totally self sufficient when it comes to cooking, as the Ironheart takes wood, and we’re in a position to make our own charcoal, both renewable fuel sources. With the woodstove for the cold months, and the ceramic charcoal grill for the hot months, we’re feeling pretty set.

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And now for something a little different

Click on any image to launch the slideshow.

Most children have some kind of fascination with fire; I suppose we are all drawn to it in a primeval way. Our youngest was super keen to burn something other than wood in our Ironheart, so his Dad came up with the idea of two toy metal cars. He sat transfixed in front of the woodstove for ages watching it all unfold.

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Our Esse Ironheart daily burn

‘What do four good sized logs look like?’, you might ask. I’ve mentioned in a number of posts, including yesterday’s about the positioning of our woodstove, that on a typical winter’s day we would go through four good sized logs. It’s hard to describe that, so we’ve taken a picture, to leave no doubt in anyone’s mind (apologies for the slight blurriness of this image):

Four logs of wood in front of Ironheart woodstove

The length of a typical winter’s day would include starting the fire around 8.30am and adding the last of the logs in the afternoon. On fiercely cold days (of which we had very few this past winter), we would extend the burn into the evening to help ensure more warmth through the nighttime hours, but we almost never banked a fire to keep it burning over night. Thanks to having a concrete house, our main living area would still be very comfortable in the morning.

My husband loves the whole ‘art’ of creating good burns in a woodstove, and has more tips than I can share here right now. He likes to keep a bit of mystery around it, I think! In brief, however, for a shorter, quick burning fire we’ll chop the logs shown above into smaller pieces and for a longer more intense burn we’ll retain some large pieces to nestle into the firebox and pack it quite well.

Apart from a good handsaw and an axe, we now also include in our arsenal of woodstove tools a wood grenade, and that has made splitting larger, denser logs much easier. At the moment we have a little side project of cutting wood from an elm tree that we felled last year (it was dead). Every now and then on a nice day we’ll go down and use our antique cross-saw to cut another length of wood from the trunk, split it and store it up at the house. When we did this most recently my older son used the wood grenade to split the huge round of wood we had just cut with the cross saw; the little grenade looked as though it would just get wedged into the dense elm fibre in the centre of the log, but sure enough, as the grenade wedged its way in deeper it split the log apart. The grenade was a smart and inexpensive purchase, the very best kind.

Elm tree being cut for firewood

While we’re still new at this we’re buying wood each fall from a great local provider who seasons his wood for two years before selling it, and gradually cutting some of the dead trees on our land for future burning. We also have a lot of apple wood branches (from our orchard rescue efforts!) that are already well seasoned and throw these into the mix. Although we have a decent stock of trees on our land, we’re planning to plant more trees expressly for the purposes of providing future fuel, and will do so each year.

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Positioning our Esse Ironheart woodstove

Esse Ironheart woodstove sited on a tiled surround

I’ve been meaning to do a post about how we decided to position our Esse Ironheart woodstove, but have been reminded by a new reader who is about to purchase an Ironheart and is curious about how best to site the stove in her home. Welcome Catriona and thanks for prompting me to get to a post that’s been brewing for a long time!

We found the Ironheart by chance and are we ever grateful for that bit of serendipity in our lives. When we decided to purchase our patch of land and embrace the need to build a new home on it (as the land came without any significant buildings on it), it didn’t take us too long to decide to build a concrete or ICF home (insulated concrete forms). But we didn’t know much more than that and simply started reading whatever we could on sustainable energy options for homes and on modern house design.

An article in a green homes magazine showcased a home with an Esse Ironheart integrated into its kitchen. My husband was immediately smitten and started researching the Ironheart in earnest. Everything we read told us that this would be a smart investment: a heating source that made use of renewable fuel (trees) and burned as cleanly and efficiently as any woodstove ever had. It was a bonus that we could plan to cook and bake on it, but those additional features seemed quite abstract at the time.

Armed only with the theory of the Ironheart, we proceeded to design a home that positioned the Ironheart very centrally in the main living space, but still made use of a natural gas furnace and an electrical range in the kitchen.

Great room of an ICF bungalow with Ironheart woodstove

We moved into our home in the late fall of 2010, and that first winter we were blown away by how incredibly well the Ironheart performed and how amazing an ICF home was at retaining that heat. In summary, we’ve learned:

1. The Ironheart is indeed as good as it gets; the heat it puts out is incredible, the options for controlling that heat are amazing, and you can see it igniting the wood gas and burning everything inside the box. It truly is a deeply efficient woodstove.

2. Combining the Ironheart with a home made out of concrete has been a double whammy: we can easily achieve tropical beach temperatures in our main living area (ie 27 degrees celsius and upwards, or high eighties and upwards for you fahrenheit folks) if we don’t regulate the size of fire and rate of burn. Additionally, our concrete house holds onto that heat incredibly well: on a typical cold winter’s evening (remember, we are in eastern Ontario in Canada and it can go down to minus 30 degrees celsius) we would wind down the Ironheart’s output in the early evening (ie the woostove started cooling down then). In the morning, the main living area of the house would still be holding steady at between 18 and 20 degrees celsius (again, very comfortable sleeping/living temperatures) in spite of the cold outside.

3. We only need about four good-sized logs to heat our home on a typical winter’s day; you can read more about our wood consumption here.

4. The Ironheart gets to cooking and baking strength very quickly: on a cold winter’s morning, we could be frying eggs on top within 15 minutes of lighting the fire and baking in it after about an hour.

5. Smokin’ hot the Ironheart is (I sound like Yoda!): standing in front of the Ironheart’s woodbox, stirring a pot on top of the stove one morning, my husband called out to me that my denim skirt was smoking. I’d forgotten to pull the hanging screen across to create a shield between me and the woodstove, and I very nearly regretted that oversight!

6. We could have gone without the natural gas furnace that we installed at the time of construction; we heated our home nearly 100% from the Ironheart this past winter, and realize we could do it completely, even without making any further changes to our woodstove infrastructure. It’s a bit frustrating realizing this, but on the other hand we know the traditional furnace will still make our home more sale-able should we decide to move in the shorter term (no plans to do so however!).

Double doors leading out from great room to front hall with stairs to lower level

Some key things to tell you about our home’s layout

1. Our ICF home is a bungalow with a walkout basement. Its north side is nestled in the side of a hill, making the front of the house appear very small; it’s the south-facing side that is full of windows on both levels to make the most of passive solar gain.

2. We designed the main floor with the following things in mind:
i) We wanted one large main living area that could be easily closed off from the rest of the house should we ever need to heat it exlusively using the woodstove for an extended period of time in extremely cold weather. With that in mind, our ‘great room’ includes the kitchen, dining area and living room. It has four exits: a single door to our mudroom (seen next to the kitchen in one of the images above), a door out to our screened in porch (next to the woodstove itself), a single door to our bedrooms in the hall beyond the great room, and double doors leading to our front hall/entry and to an open set of stairs down to our lower level.
ii) Cool bedrooms are completely desirable to us, so having them outside of the main area being heated works well.
iii) We deliberately made the design of the house very open in the front hall, where stairs lead to our lower level, as we liked the open feel and design features it made possible (including a reading bench and bookshelves on the landing of the stairs), and hoped it would help with air circulation in the house (it does, but not enough).

Some particulars about our woodstove’s installation and positioning

1. The tiled area underneath the Ironheart is wonderful and is exactly the size it needs to be; I’m grateful to our builder for his knowledge and attention to detail in this.

2. The position of the Ironheart within the room it occupies is perfect and I wouldn’t move it an inch; I love how handy it is to the kitchen and the dining table, it’s a perfect focal point from every spot in the room, and it’s just right where it is. I would never consider placing an Ironheart physically in the middle of a room (ie rather than on the perimeter), as it wasn’t really designed for that kind of installation and it just gets so damn hot. It just feels right being along a wall.

3. Our woodstove is positioned the recommended distance (for Canadian woodstove standards – about 14 inches) from the wall behind it and had no special treatment (ie no heatproofing, no tiling). We have noticed that the painted wall behind the stove becomes incredibly hot when the Ironheart is at full strength, and so we are planning to install some kind of heatproof layer to the wall before our next heating season. It’s incredible to know that some UK homeowners have the Ironheart positioned flush to neighbouring cabinets and counters in their kitchens; that doesn’t seem safe somehow!

Things we wish we’d done differently and which we are addressing

1. We should have ordered the woodburning insert for the firebox. Our model came with the standard coal burning insert that is commonly used in the UK (where this stove is designed and made), and we are still using it that way (we are awaiting a wood insert, but the Esse Ironheart rep has not been very communicative – that’s another story).

2. We should have got more involved to ensure that our model would come with hob lids; we left the order in our builder’s hands and unfortunately the stove came without the lids. Those lids, when we get them, will undoubtedly help with controlling heat output (which is particularly important for us being in our way-too-easy-to-heat concrete house).

3. We can’t get a whole lot of heat from the Ironheart – amazing as it is – down to the lower level of our walkout bungalow. We’re seriously looking at installing the optional hot water add-on (with two radiators) in order to better distribute heat from our woodstove to our lowel level. That is a whole other post, and I will address it very soon.

Upcoming posts on the Ironheart will include:
- more specifics on the amount of wood we burned each day during our heating season, the tools we’ve come to rely on and maintenance of the woodstove

- our plans for installing the optional hot water system with radiators and how we might have designed elements of our home differently had we had firsthand experience of the Ironheart

- plans for cooking during the hot weather months (trust me, these do not include the Ironheart!)

NOTE: My husband would like it placed on record that he cleans the window of the Ironheart before every new fire, which is why the window to the firebox in these shots looks so grimy.

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Ironheart recipes: Gingerbread cake

We’ve been experimenting with cooking and baking on the Ironheart woodstove this winter, and have assembled a list of tried and true recipes that are working for us. One of these is a recipe for gingerbread, the cake that is. With a cooking time of just 25 minutes, this is a cake that’s easily done in a woodstove, where regulating temperature is more work (ie it requires attention) than a conventional oven.

Gingerbread cake baked in a bundt pan in the Ironheart woodstove

This particular recipe is one that I based on several recipes for gingerbread that I’ve used over the years, and then tweaked to personal taste and the needs of the woodstove. I never add salt when baking. The bundt pan was chosen as the cake bakes more evenly in the woodstove in this type of pan; with a round or square pan, the centre doesn’t always bake as evenly as it should.

Ironheart Gingerbread Cake
1/2 cup butter, softened
1/2 cup brown sugar
1 egg
1/2 cup molasses
1 1/2 cups spelt flour (unbleached flour would work too)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp grated nutmeg
1 tsp ginger powder
1/2 cup milk

Step 1 – Get woodstove to the lower end of the ‘Very Hot’ range on the dial (for conventional bakers, this is about 325 degrees fahrenheit)

Step 2 – Combine softened butter and sugar in a large bowl and cream together

Step 3 – Add egg and molasses and combine

Step 4 – Add dry ingredients and mix briefly until incorporated

Step 5 – Pour into a prepared baking pan (a bundt pan is preferable)

Step 6 – Bake for approximately 25 minutes or until top springs back gently when touched; it’s important not too overbake this cake and to err on the side of ever-so-slightly underdone as it will finish up in the pan

This cake is very nice served with lemon sauce, but tonight I was craving something different and turned to a stovetop frosting from a favourite old cookbook. It worked incredibly well and got the thumbs up from family members. It’s from Fresh from the Country by Susan Restino. I’ve modified the method a bit: Restino’s recipe calls for a double boiler, but I’ve used the same method in a saucepan without the boiling water underneath with the same results.

Coconut butterscotch topping
1/2 cup butter
1 cup brown sugar
1 cup unsweetened coconut
1 cup walnut pieces (optional)
3 tbsp milk

Melt butter and sugar in a saucepan over medium heat. Add coconut, nuts and milk. Stir continuously for approximately five minutes. Spread on cooled cake at once and cool before serving. Covers 1 layer cake, top and sides.

Gingerbread baked in Esse Ironheart woodstove

I don’t have a picture with the topping on the cake, as this shot was taken the last time I made the recipe. Think I’ve got a winner here as oldest son just walked into the room saying “Need more tasty cake!” and grabbed another slice.

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Velvety fennel and kabocha squash soup

I really had no idea how good this soup was going to be. Let’s call it a happy accident. It started with a meander through the fridge and the vague knowledge that I had some fennel floating around, and a desire to make a healthy but delicious soup.

Chopped leek, garlic and fennel in a soup pot

I literally started by chopping up a leek, adding some garlic and getting things going in the pan while I chopped up the fennel and considered my options. My a-ha moment led me to the chopped kabocha squash in the freezer; I was so glad to have suffered at the hands of that squash when I realized I had just the right amount ready to go.

Into the pot it went, along with a chopped carrot, some bay leaves, turmeric, nutmeg, salt and pepper.

Squash, fennel and leek with spices in a soup pot

This was the critical moment. It was time to add water or stock and my mind ran through my options. Suddenly I remembered that just a few weeks ago I had made and frozen a batch of vegetable stock whose primary ingredient was…you guessed it, fennel! I’d smiled at myself at the time, wondering when I’d be making a soup in which I could use a vegetable stock with such a distinctive flavour. Bingo!

Once the stock was in the pot, I let it build up to a gentle boil (this was cooked on top of our woodstove) and kept it there for about 15 or 20 minutes. Then it was time for the immersion blender, a bit of lemon juice, some milk, and the soup was done. It was absolutely delicious, so full of flavour, subtle yet nicely distinctive. My husband raved about it, for what that’s worth!

Fennel and kabocha squash soup in a bowl

It’s not hard to imagine this soup being successful with another type of squash, such as butternut, and I’m sure a more typical vegetable stock would work fine. My fennel-based stock pushed it up and over the edge, I think, but I’ll certainly try it again without it. Here’s the recipe:

Velvety fennel and kabocha squash soup
1 leek, sliced
2 cloves garlic, minced
1 carrot, chopped
1 head fennel, chopped
1/2 kabocha or butternut squash (approx. 2 cups)
2 bay leaves
4 cups vegetable stock
1 tbs turmeric
1 tsp ground nutmeg
Salt, pepper to taste
1 tbs lemon juice
1/2 cup milk or cream (plain yogurt should also work)

Step 1 – saute leek, garlic and fennel in small amount of olive oil

Step 2 – add squash, carrot, bay leaves and spices and saute until nicely browned

Step 3 – add vegetable stock, bring to a boil and cook for 15 to 20 minutes or until squash has softened

Step 4 – use an immersion blender to create a puree

Step 5 – stir in lemon juice; once incorporated fully, add milk or cream

Step 6 – serve

The success of this soup was doubly gratifying as the last time I made a cream-based squash soup I failed miserbly (I don’t want to talk about it). Hope you might enjoy it as much as I did.

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The month in wood

Teenage boy stacking cord wood for a woodstove

We have learned an awful lot about our Esse Ironheart woodstove this winter, our first one heating our home exclusively with it. We have more learning to share, more recipes to post (including my husband’s tried and true bread recipe for the Ironheart), and more ideas about how we’ll continue to make the most of the Ironheart. It’s all coming soon, promise.

I took this shot yesterday when our older son was stacking wood at the entrance to our basement; the amount shown here is about a month’s worth of fuel in the winter months, give or take.

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At least he’s feeling better

I may still be grouchy about living with lice at the moment, but it’s good to see this boy at his full strength again.

Teenage boy in ski clothes

I know that this boy is fully recovered from his bout with mono as he asked me this morning if he could start walking to school again. We are all ready to start walking to and from school again, so this news was greeted with great enthusiasm by me and my husband.

This shot was taken on Monday afternoon, two days ago, when we all went for a ski on some lovely fresh snow on a local trail. Our own trails are not so appealing this year, largely because we haven’t been trail cutting so much in recent months (unlike last year) – it’s hard to keep up with everything! We talked today about how it’s really only possible to do a couple of things well at a time, and to feel like we need to do everything all at once is counterproductive.

The Ironheart is a case in point; I haven’t baked or cooked on it in a few weeks, partly because it’s been a lot warmer outside recently (it’s cold again at the time of writing), but also because I just haven’t had the attention to put into it. Regulating temperature for baking on a woodstove takes a bit more attention than firing up a conventional oven to 350 and saying ‘Go!’ Tonight, however, I did manage to get two loaves of banana bread into the woodstove, however, and that is something at least.

We’re feeling the pressure of the spring that will come and the need to get organized with our seed planting and other garden planning activities. Our seeds are ready to go, we just need to get them into peat blocks and onto shelves in the windows where we start them out (more on this soon). Today we walked all over the place to try to decide where our new greenhouse will go; still not completely decided, but it helped to narrow down our options. We also walked around in front of our house where we will plant more new trees this year, as we need to get our order finalized with our choices. We’ve also got plans for moving some fencing, relocating our berry shack to our pond and building a ‘porch’ onto it, and…well, the list is truly too long to share here right now.

Tomorrow I’m going to share a recipe for veggies in puff pastry that turned out rather well last night.

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