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18 June 2009 @ 01:04 pm
I'm pretty serious about eating locally and sustainably. I can generally be happy with the Nourishing Traditions way of cooking- seeing as how it's based in traditional ways of eating, it tends to be pretty sustainable and ethical from the start. However, the other day I went to farmer's market to stock up on asparagus. I'm making soup with it and had planned to lacto-ferment it as well, in the hopes that it could stay sort of crispy and nice and line the shelves of my root cellar for months to come. Unfortunately, it looks like all lacto-fermented stuff has to stay refrigerated! I just don't have the fridge space to house all of the lacto-fermented goodness that I wanted, and I don't feel great about getting a second fridge. This makes sense when I read the book about it- I mean, back in the day people were really good at it (so they knew when it had gone bad), and they also had REAL root cellars that basically acted like an underground refrigerator.

It got me thinking. What if I just pickled all my veggies (cucumbers and sauerkraut, etc.) in the conventional way- not with vinegar, but with sea salt and water and then canning them. Do you think it would be possible to lacto-ferment them all as needed so that I only have a few jars in the fridge at a time? I don't really know, but I'm hoping there's some way to enrich the stored vegetables with the lactobacilli after the fact, so that I don't miss out on all its goodness! What do you guys think? 

It's come to my attention that pickling with salt and water IS lacto fermenting it. For some reason I believed that whey had to be present, but I was wrong. Anyway, my question still stands because regardless of how I store them (in this case with the asparagus I had hoped to not cook the heck out of them, inspiring the idea to pickle them first so they'd stay crispier), the good bacteria will be killed off in the canning process. Anyway, I hope that makes more sense now.
08 January 2009 @ 01:29 pm
For the last few years, I've been using canola oil when I need one for baking, whether to put in the food or to grease the pan. I know there are a lot opinions as to whether or not it's good to use, so I am curious to know what you all use for your baking.
25 August 2008 @ 09:12 am

Hi, everyone please help me spread the word about this contest -- it's to help Archie Welch who lost his wife this year:

Please send the link to people you know or blog about it if you can.

Thanks so much - Ann Marie
25 June 2008 @ 04:24 pm
Hi all!

I'm looking for some new recipe/ideas for meals and menu plans as I feel our eating habits have gotten into a bit of a rut (and by 'our' I mean mine, my husband's and our two children aged 3.5 years and 15 months).

I'm particularly looking for like a day's menu plan as well as 'easy' breakfast ideas (things that are either just put in the grill/oven in the morning and/or most of the prep is the vening before. Morning is not my strongest time - lol).

Thanks a lot!
13 June 2008 @ 10:31 am
So I made the tomato pepper relish from the N.T. recipe book, and it came out fantastic. I served it to all my friends last night as a side dish with the Korean BBQ rips I made, and it was a hit. Anyway, it's all gone, and There is still the liquid that's leftover. It tastes pretty good, and has a good fermented flavor, but is it ok to drink it? Will it be as beneficial as kombucha, apple cider, or the other tried and true classics?

When I do drink it, I only have some in small sips as it is pretty strong.
08 February 2008 @ 03:14 pm
I hope this is ok to post here -

I'm wondering if anyone owns the Jack LaLanne Juicer. I like to blend smoothies and stuff to get my fruits and veggies. But I have a crap blender, and I feel getting a good juicer would be more beneficial, and I'd get more in there. Also it might be easier to sneak in veggies for my 3 year old! This is my "big purchase" plan for when I get taxes back.

So is this really as great of a juicer as the infomercials make it look? Do you feel you save money in buying Organic Juices from the store?

25 January 2008 @ 09:15 am
Hi I just found this community yesterday while searching for a biscotti recipe following the nourishing traditions guidelines. I was so excited I joined right up. I have tried a few variations on a light cooking recipe I had but trying to substitute honey or maple syrup for evil granulated sugar made them too moist. My next step is trying a stevia cook book but I am not sure of the equivalence. Does anyone have a recipe to share?? 
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I made my own mayo using olive oil, and egg yolks. I had small eggs, so I used three egg yolks to one cup of oil. Next time I might use some kind of lesser vegetable oil, because the olive oil taste overpowered everything. anyway, I beat the egg yolk and added the olive oil, literally drop by drop. Then, when it lost its consistency, I added another egg yolk, and so on. the results:

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Photo Sharing and Video Hosting at Photobucket

I will not attempt this again without an electric mixer, however, because my hand was VERY tired.

To make the yogurt, I took my raw cow's milk and with a candy thermometer, heated it to 110 degrees, making sure that it wouldn't go any higher than that to not destroy the nutrients.
Then I added an approximate tablespoon of organic whole milk yogurt from trader joe's to start it. I placed it in the oven with only the pilot light on so it would have a warmer place to incubate, and 8-12 hours later, I got some good yogurt.

to make the cream cheese, I just took that yogurt, placed it on a towel on top of a strainer with a glass bowl underneath to catch the whey and left it for about 13-14 hours. and damn that was some good cream cheese

Yogurt: Photo Sharing and Video Hosting at Photobucket

cream cheese:Photo Sharing and Video Hosting at Photobucket
Since this is such an important issue and it really needs to be addressed ASAP I am posting this and urging you to follow the instructions at Conucopia http://cornucopia.org/index.php/protect-fresh-leafy-greens-and-family-farms/#more-362 to submit comments about this issue.

Bottom line, as a result of the e-coli spinach scare the USDA wants to regulate leafy green farming policies in a very restrictive way that will impact small & medium farms especially ones that grow diverse crops.

To do this online follow these instructions
1) To submit online:
Go to http://www.regulations.gov/fdmspublic/component/main In the middle of the screen, you will see “Search Documents.”
In Step 1, choose “Documents with an open comments period”
In Step 2, choose “Department of Agriculture”
In Step 3, choose “PROPOSED RULES”
In Step 4, choose “Docket ID” and then type in “AMS-FV-07-0090”
Hit “Submit.”
Next, you will see a column titled “Comments, add/due by.” Click on the tiny tan dialogue icon, and you are now ready to submit your information and your comment.

This is what I wrote:

As a US citizen who frequently purchases organic leafy green produce from local sources, I am
deeply concerned about the proposed regulations in AMS-FV-07-0090. Our small and medium
scale local farms are a valuable resource to our state and contribute to our growing local

The costly and overly burdensome regulations for small- and medium-scale growers could drive
these farmers out of business which could cause significant financial harm to our rural state. As
a consumer of leafy greens and a supporter of environmentally sustainable, local food systems,
I urge the USDA to not support one-size-fits-all requirements that would dictate to farmers how
to grow their vegetables, especially when such guidelines are not evidence based and are written
by and for large-scale operations, not small local farms for whom these regulations would be
prohibitive to their sustainability.

(your name here)
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25 November 2007 @ 09:32 pm
I made these Montana Legends steakburgers that were really good. I saw 12 grams of saturated fat in each patty, so that pretty much sold me. Also, grass-fed and use no antibiotics or growth hormones. Anyone else familiar with this brand?
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