Raise, save, and prep "God's natural, organic, whole foods, grown locally, in season"
I am sooooo excited about Crock On!, the brand-new crockpot cookbook by Stacy Myers. We in the real food community have needed something like this for a long time! Lovely recipes using mostly whole food ingredients, healthy fats, and natural sweeteners. And on the flip side — no cans of cream of soup or beans. This book is just $5, but you can get it for $4.25 through 12/31/12. Plus, I’m giving away 5 copies!
So you’re convinced there’s much to love about dehydrating, and now you want to know what you need to get started. No problem. We’ll start with the basics — absolute must-haves. And we’ll work our way from there. Taking my Dehydrating eCourse? You might want to put some of these things on your wish list. 
Recently I decided to try fermenting in dedicated fermenting vessels with a controlled oxygen-free environment. Why? My family had been on the GAPS diet for 2-1/2 years and still had healing to do. My 4-year old was reacting to the fermented foods I made in mason jars and the fermented foods purchased from the store. So I was hopeful that new fermenting containers would make a difference for her — and for all of us.
Kelli, a reader, posted on my Facebook wall that she wanted to sell her barely-used Nutrimill and Bosch mixer. I snapped up that Nutrimill right quick. (The Bosch with blender is still for sale.) It arrived yesterday and I put it to work grinding hard red berries from Palouse Brand. The bread turned out fantastic. In this post, I share pictures of the whole process and remind you to sign up for our free grain mills webinar on Friday.
Welcome to the first Video Q&A at gnowfglins.com. We’ll have many more of these in the coming weeks! Today’s question comes from Katie: “I was reading your no-microwave post and was wondering if you have any suggestions for while one is at work. I often bring my leftovers to work with me and that is where avoiding the microwave seems impossible. Any suggestions?” Read this post for the video (and print) answer.
Spurtles are a traditional Scottish stirring and flipping tool. As potential Christmas gifts, it is a little late to be sharing these spurtles with you. But what can I say? I’m as behind as they come. At $10 (including shipping) and made from Oregon hardwood, you really can’t find a more frugal, unique, lovely and useful gift for the traditional food cook!
A local friend gave me my spurtle — a 15th century Scottish kitchen tool. After all her years with one, she knew the basic shape and length that worked best. So she asked a local woodcarver to make her a bunch. She designed them and he made them in a lovely red wood. I was touched to receive one and I think it is fabulous. This post also includes a super short free video, showing you just three ways I use my spurtle on a daily basis.
Fundamentals of traditional cooking, sourdough, cultured dairy and cheese, fermentation, dehydrating, and real food kids. Starts at $8/mo.
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Know Your Food with Wardee on Fridays. Helping you raise, save, and prep food for good times and bad.
New: The Complete Idiot's Guide to Fermenting Foods by Wardeh Harmon.
eBooks: Fundamentals I and II, Sourdough A to Z, Cultured Dairy and Basic Cheese, Lacto-Fermentation, and Real Food Kids.
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