This evening, I’m going to be a special guest on the 21st Century HomeKeeper radio show, hosted by Sylvia Britton. Sylvia and I have been online friends for more than 10 years, working and fellowshipping together at her ministry, the Christian HomeKeeper Network. She invited me back to her radio show (I was on in July). We didn’t get to everything we wanted to cover in July, so we’re going to try again. 🙂 The topic is fermenting foods, which both of us really enjoy.
Archives for August 2011
I’m going to share my favorite fermenting vessels. They’re all air-tight, as that is my preference. They have various applications, but I use them mostly for fermenting fruits, vegetables, beans and beverages. Please let me know if you have anything to add!
July came and went without a garden update and here we are near the end of August. Isn’t that how it goes? This morning, my kids and I made this video slideshow for you, this week’s free video. We hope you enjoy it! It is short and fun — if you’re not normally inclined to stop and watch videos, we invite you to break your rule and watch this one. No? Well, then, this post includes lots of pictures. 😉
Green beans are in season! We love this easy and delicious green bean salad, flavored with lemon, garlic and olive oil. In this week’s free video, I make a delicious salad using the heirloom Spanish ‘miralda’ climbing beans, grown and seed-saved (for 20 years) by our friends the Olsons with whom we garden.
Millie is back with part 3 of the Real Food on the Road series. In Part 1, she shared her overall strategy for planning, preparing and serving real food on 10-day road trip. In Part 2, she inspired us with travel-friendly nourishing, real food main dish salads and slaws. In this Part 3, you’ll see how the “bucket bread” in Sourdough eCourse and Sourdough A to Z eBook (and other sourdough recipes) came in handy for their trip’s bread needs. Thanks again, Millie!
Nourishing Traditions reports that beet kvass is an “excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments.” Good stuff! Learn how to make beet kvass — this recipe includes a no-whey option! [by Wardee Harmon]
We picked the last of our beets, for this season anyway. We have more growing for the fall. I don’t remember the variety because they were seeds I bought 6 years ago and never expected to be viable anyway. A nice surprise that they really came in! This variety is striped and the colors range from pale to deep orange/pink. They’re lovely. I love to simply roast beets, which is what I demonstrate in this week’s free video.