In this episode of Know Your Food with Wardee, you’ll meet Sharon Peterson, a frugal mom and wife who says, “food finds its way into jars in my kitchen”! I concur! We share a love of jars. In this podcast, we’re talking about mostly about canning but we find our way into family work ethics, our mutual love of jars, and out-of-the-ordinary pantry setups. I also picked her brain about canning meat, as she’s an expert at putting up what her husband and sons bring home (they love to hunt). Sharon is the author of “Simply Canning: Survival Guide to Safe Home Canning”. She’s also warm and fun and we had a great visit! Plus… the tip of the week — how to get a perfectly moist turkey every time!
A couple of weeks ago I was in conversation about local foods and resources when I was offered Buckeye honey. I was told this honey is bottled up not far from me here in Northern California. I shrugged and agreed to try it. Having never heard of Buckeye honey, I asked what made it so special. It appears it is rather rare and pretty difficult to find. The reason? It kills the bees. That little bit of information really caught me off guard. I must say I didn’t think it tasted like anything special, and I was a little put-off by the whole idea of killing bees on purpose. Why had I never heard of this before? I decided to do a little investigating. [by Nichole Sawatzky]
For fun, my family and I did an experiment for the month of August. We talk a lot about eating local food, and were already purchasing quite a bit from local sources – but could we buy only locally produced food for an entire month? We wanted to find out, so we gave it a try. Boy, did we learn a lot! [by Jenny Cutler]
Do you ever wish you could cut your kitchen time in half — and at the same time double, triple or even quadruple your output of traditional, nutritional foods? Try a culture swap! Here’s how one set of friends joined forces to swap cultured and traditional foods with delicious success. They each made large batches of one or two lacto-fermented items and then traded — so that each ended up with more variety in less time. [by Sonya Hemmings]
In this episode of Know Your Food with Wardee, my special guest is KerryAnn Foster from Intentionally Domestic (formerly Cooking Traditional Foods). When I heard about her new Family Preparedness Class, I knew it was time to ask her to be a guest. Why? She’s been prepping with real foods for many years. Twice her family has had to rely on food storage to get them through difficult times lasting up to a year. She really knows her stuff, and not only that, her plans have been put to the test and passed with flying colors. In this episode, KerryAnn shares her family’s story of how they became real food preppers while working around intolerances and allergies, she gives tips for newbies to real food storage (super-duper tips), and she unveils her brand-new and absolutely awesome Family Preparedness Class — which is on sale through Friday, November 1, 2013. Plus… the tip of the week!
If you’re just joining this series, don’t miss Stinging Nettle Part 1: What It Is and Its Health Benefits! I covered how stinging nettle has been used in times past for ailments such as excessive menstruation, pneumonia, asthma, sciatica, arthritic joints, and lumbago pain. In today’s Part 2, I’m going to give you some ideas how you can use this useful herb in your kitchen. You can purchase dry nettle leaves or I’ll show you how to gather your own and dry them at home.
If anyone would have told me when I was a child that one day I would eat, enjoy, and purposefully grow stinging nettle — I would have thought they were crazy. Stinging nettle was my nemesis. It surrounded the chicken coop turned play house, it buried the old red truck in the grove that turned into a submarine at the push of a button (really, it did!), and it was something to dodge as we ran out to play in the woods. I hated it. I’m so glad learning doesn’t stop when we’re young! Otherwise, I would have never come to appreciate all of stinging nettle’s benefits.
We spend a lot of time sourcing our food and looking for local farmers and ranchers who raise their plants and animals in a way that supports this lifestyle we’ve chosen. These farmers love their work, and they love it when we, their customers, show interest in that work. Building relationships with our farmers and ranchers is, I believe, a key part of the entire concept of nourishing, traditional, whole foods. It is about so much more than just buying the foods we want to eat. It’s about community!
Beauty is all around us. We pass by things every day; sometimes we notice their beauty and sometimes we don’t. “Stop and smell” the flowers is a great concept, but do we do it? Most of the time, no. That goes for me, too — though I’m beginning to do it more. When walking my woods and meadow in search of food, I have found: a beautiful patch of fiddleheads, delicious high bush and low bush blueberries, a wild cranberry bog, spearmint berries and leaves, wild strawberries, violets, sedum, and nettles. What abundance! Foraging is a great way to get free food, and it’s a great way to become more intimately connected with where you live.