Beets! When blessed with a harvest of beets, you can’t help but say to yourself, “Now what am I going to do with all of these?” With a household of reluctant beet-eaters, how do I obtain familial happiness in beet season? I prepare them multiple ways! I’ll show you how to make shredded fermented beets, and then share other ideas for eating up those nutritious beets. [by Wardee Harmon]
Archives for August 2013
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!
I love to combine two great things into one: a really good book and some really good food. Books are a fun, imaginative way to explore real, whole foods with your children. The foods mentioned in classic literature is generally real, whole foods because the books were written in a time when everyone ate real food. Reading these books aloud can be a smart way to introduce your children not only to quality literature but also to quality food. Even picky eaters are often interested in trying something they just read about in a book.
‘In my quest to find a homemade deodorant for my family, I experimented with 3 slightly different recipes. I evaluated each recipe in terms of its effectiveness, texture, and scent on our most active days. My husband tried them too! The results are in! Click to find out which coconut oil deodorant recipe is the BEST!’ [by Jenny Cutler]
Quick and simple, these nut butter sourdough cookies are bliss! Since I tend to add as little sweetener to my sweets as possible (1 variety uses no sugar at all!), I happily serve these up for quick breakfasts, snacks on the go, celebrations, bedtime snacks, and power foods on the trail. [by Erin Van Der Lugt]
In this episode of Know Your Food with Wardee, I’m taking listener questions on: using muslin bags for fermenting kefir or water kefir, whether melamine bowls are safe and non-reactive for soaking or sourdough, whether to soak flax and chia seeds for oatmeal, converting recipes to soaked, reusing ferment brines for future ferments, and my favorite Middle Eastern dishes that would help a family transition to flavors of that region. Plus, the Tip of the Week regarding fermenting outside and more!
We’re heading down home… to your farms! Urban, suburban, or rural — whatever you’re growing and doing, we want to see it. Today you get to visit Mike and Erin at their farm in the mountains of Southwest Virginia. Mike and Erin have 22 rolling acres and live in a yurt. They raise geese, chickens, pigs, and rabbits, and they always stop to smell the flowers.
Forgotten Plants: once prolific in the kitchen gardens of our ancestors but now so rare that the average person might never even have heard of them. Many of these deserve to find space in our gardens again! Today, I’m talking about Borage. Like so many of my favorite herbs, it is native to the Mediterranean region. Historically grown for both food and medicine, it has been recorded that Ancient Greek soldiers would drink a mix of Borage tea and wine to fortify themselves before battle. Borage leaves and flowers have a mild cucumber flavor, and you can use Borage in salads, soups, sauces, pestos, drinks and more.
How dare those weeds take up residence in your yard and garden! You were expecting red tomatoes and long zucchini! But don’t pull those weeds just yet — they may be edible! [by Paula Miller]