Every once in a while — but perhaps not often enough — I like to share what’s cookin’ and doin’ around our place.
In part 2, I and Joe Bray (from Wholesome Family Farm) continue our discussion about his herdshare farm. The best part is where he shares how to prevent mastitis and natural remedies if a cow does get it. Plus, there’s more, so we’ll see you Friday, okay?
And second, my good friends at Beyond the Peel (Joshua and France) just launched a beautiful 6-day program to help people “jump start” their whole food journeys. Appropriately, they’re calling it The Whole Food Jump Start. Right now it is on sale for 30% off, and the first 40 people to sign up get entered to win a pantry makeover or a mixer. Pretty sweet stuff. (If you purchase from that link above, I’ll get a commission — so thank you!)
And now, to what’s cookin’ and doin’ with my family…
Beginning of September, we went to our church’s annual picnic. My son made these grain-free chocolate cupcakes with chocolate frosting that are just-about GAPS (with the exception of baking soda). They were sooooo good. I will be sharing the recipe soon in the GAPS series.
At the picnic, my three children were baptized in the river. Insert *sigh* right here because it was a glorious day! Here’s a 5-minute video we made of the day’s events, including…
Friends brought a new-to-them antique apple cider press and apples from their orchard for a breaking-in. Everyone tasted the best and freshest apple juice we’ve probably ever had. Really, a neat experience.
Last week, we gleaned pears (and apples) from friends’ orchard. It may look like we had a great time, and we did, but it was challenging. A really hot day, lots of bees and wasps around, then tack that all onto the end of a really long day of errands. Plus our friends weren’t even there to keep us company. So… we just wanted to get it done. 😉
At home, I laid out the pears to finish ripening, covered with cheesecloth and with this fruit fly trap nearby. Yesterday a bunch were ripe and ready to be dried.
As I mentioned in both the recent Food Preservation 101 webinar and my first podcast, I’m focusing my food preservation efforts on dehydrating. Dehydrated foods store well and take up less space — plus drying preserves nutrition.
Since my garden has been disappointing in terms of tomatoes, I’ve been getting them elsewhere — 40 to 60 pounds per week. I dry them in slices and then vacuum-seal for long-term storage.
Dried tomatoes can be soaked in water and blended to turn them into sauce or paste. Or just tossed into soups, stews, casseroles whole to absorb liquids while cooking. Easy-easy.
This is dehydrated yogurt. When reconstituted, it works for smoothies or for soaking or in baking recipes. (Actually, it could probably be used as a powder in smoothies.) I’m just about 100% sure that my next class will be on dehydrating — how to dry and preserve all types of food (including meats). Watch for that at the end of 2012 or early 2013.
I got a card in the mail from the governor of Montana to congratulate me about my book. I’m presuming he (or his staff) saw this article about me in The Whitefish Pilot and then sent the card. If you look carefully, you’ll see many of the letters are exactly the same — definitely computer generated. Nevertheless, a treat to receive.
A whole box of wild Alaska salmon from a friend! What a great gift!
We’ve been trying to go hiking each weekend. These are photos from our hike last Saturday, a 5+ mile walk around a reservoir. It was fun — not too hot, not too cold, and quite beautiful!
Now it is your turn! What are you cookin’ and doin’ lately???
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