As we continue our transition to off-grid living I am constantly thinking of ways to live without electricity in the kitchen. Right now I have no idea what a challenge this will be, but I am trying to move towards more sustainable food preparation methods.
I am sharing some of my favorite electricity-free kitchen appliances over at the Plan to Eat blog. Head on over to find out what they are and to share any that I missed that you find useful.
Fermented foods can be as simple or as complicated as you make them. From fully wild-fermented vegetables and beverages to truly cultured (as in adding a specific strain of bacteria or yeast) dairy products and breads, you can do it all at home with simple ingredients or splurge on those culture starters you want to…
I find it hard to balance all of the preservation of yummy late summer produce with preparing nourishing meals. Most of the summer I prefer to wing it – just using whatever produce and protein that we have hanging around. Right now, though, I need a plan if I’m actually going to get things done…
Friday night I made a broccoli cheddar soup that tasted just like this one. It was really, really good. But it made us feel really, really bad. The pasteurized cheese and cooked raw milk did not sit well with any of us. So this week are focusing on enzymes to readjust our bellies. Eating a…
This recipe was originally posted in December, 2008. I had some great comments on this cake and thought it might warrant a digging out of the archives. I am still battling what may be strep throat, but when I am well I hope to return to posting and replying to all of your wonderful comments….
I was standing at the edge of the squash bed when he entered the garden gate. “Hey, can you help me for a sec?” I called out. He walked over, pretty much as tall as me and nearly a teenager, he looked me straight in the eye without so much as a crack of a…
We recently came into the “bits and pieces” of a longhorn bull. Included in that was two large boxes of bones, kidney, several packages of liver, the heart, and the tongue. We turned the bones into 28 quarts of super concentrated broth and have eaten several packages of the liver with gusto. Half of the heart…
