Millie is back with part 2 of the Real Food on the Road series. She shares her strategies for planning and preparing nourishing, road-friendly main dish salads and slaws. Delicious — you’ll want to take notes!
Archives for July 2011
We get around 4 gallons of milk per day from our Jersey cow. For our family, this is plenty to make cheese, butter, kefir, ice cream and more. I figured out a really easy way to get both clabber for the chickens and sour cream for us, with hardly any work at all. Watch the free video to learn how! [by Wardee Harmon]
You are going to love this series! Millie (who blogs at Homespun Oasis) is a busy mom juggling alot. Yet, she pulled off a 10-day road trip eating pretty nearly 80% real food, and even more inspiring is that she wants to do it again next year! 🙂 This post is part 1 of what we’re calling her “Real Food On The Road” series. She shares how she planned and prepped for the road trip, including a very candid assessment of weak spots. Stay tuned for at least two more parts!
You see whey frequently in lacto-fermentation recipes on this blog or in the class, so it is important to cover exactly what whey is, which forms will work for fermentation, and how to get it. This week’s free video and print notes are excerpts from my fermenting class — enjoy!
My favorite way to preserve berries is to use a tweaked lacto-fermented preserves recipe in Nourishing Traditions. Using lacto-fermentation increases vitamins, enzymes and probiotics, making these preserves even better than the berries alone. What conventional jam can boast that? I will demonstrate these preserves as well as a few variations in the fermenting class.
My kitchen may tend toward the traditional, but it is not static. It can’t be the same season to season, in times of plenty or in times of hardship. I can’t possibly keep up nor can I adapt to what God brings my way if sameness is my goal. This has been and will continue to be a hard-won truth for me.