Harvesting wild mushrooms is definitely something we want to do! The first year we lived here, we had a guy do some tree work for us. He and his family were into hunting mushrooms – and he brought us a bag full of golden chanterelles and were they awesome! I sauteed them and they tasted so earthy and meaty. So I’m really excited to tell you about a book, “A Visual Guide to Harvesting Mushrooms” by Leota McKenzie. I flipped through it the other day when at Localvore in Sutherlin, Oregon.
Archives for July 2009
What do you pack to eat when travelling? With some preparation beforehand, you won’t need to turn to prepackaged, processed, “travel-friendly” foods. These are not good for you, and often carry a high price tag. The stress of being away from home, no matter how fun the trip is, weakens our bodies. We are outside of our comfort zone, exposed to a different toxin load, and often suffer from lack of sleep. So traveling is one of the most important times to keep up good eating habits. And with some ahead of time preparation, the time of traveling can really be fun and healthy, not only because you and your family feel like you’re feasting, but because you (the cook) can relax and enjoy the time fully, knowing that your family is eating well!
Why would my family be astounded that they liked *this* potato salad? Because my family doesn’t like kefir! This potato salad packs a nutritious punch — and picky eaters are none the wiser! [by Wardee Harmon]
I revisited my old herb seasoning salt recipe, to make it even better. I realized the other day that I haven’t made any in awhile. This morning, I made a batch to re-stock the cupboard, but it is even better now – both in taste and its nutritional benefits!
We enjoy these every night. It’s a ritual now! They make a great and tasty dessert, but they’re packed with all the benefits of kefir!
I am about to embark on sourdough bread making, and want to ask for your advice. I got my sourdough starter from Cultures For Health. It comes dehydrated, and I must mix it with water and flour to get it going and bubbling, ready to produce. I am so excited to do this! In this post, I’ll share what’s so special about sourdough bread and why it is much better for people than yeasted breads.
As I sit here savoring a bowl of local, organic cherries (and trying not to stain or dirty the keyboard), I want to share three ways to save money during this season when the local, naturally-grown fruit is abundant and delectable. [by Wardee Harmon]
The kids just loved these! I made a batch for the kids to take on a road trip, along with ready-to-go mixes of all the dry ingredients, so they can make them up while out of town. These are just slightly sweet. If you want to sweeten them up more, feel free! (Reduce the milk accordingly.) I’m going to share two versions – a soaked version using spelt flour or an UNsoaked version calling for SPROUTED spelt flour. If you want to use whole wheat pastry flour or sprouted whole wheat flour, choose the appropriate version and use an additional 1/4 cup of flour.
On Friday, we discussed the importance of purchasing local food. Now it is time to figure out how to find it. It takes a bit more work because you might not find it all in one place (the exception being a Farmer’s Market). In addition, you have to do a little digging to find resources, because some farmers don’t advertise or are off the beaten track. Here are some methods you can use to find local food in your area.