tag:blogger.com,1999:blog-6283759658943748133.comments2023-08-16T00:29:54.726-07:00The Traditional Food ChallengeHeatherhttp://www.blogger.com/profile/18233228724378020273noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-6283759658943748133.post-18230615425124175392009-10-06T08:28:33.680-07:002009-10-06T08:28:33.680-07:00Using a chicken tractor, we have hens in the city,...Using a chicken tractor, we have hens in the city, even though it is technically not specified as legal. Maybe a chicken co-op would be something your neighborhood would be interested in. Possible a large park would allow space for it, or a nearby neighbor with enough room. Research a bit about chicken tractors and other alternative chicken keeping methods and maybe you'll have fresh eggs closer than you think. Also, it's not a huge stretch to look for someone with more space that you have, who is unable to care for it. There are often elderly people who would love to have a garden and chickens, but can't do much of the physical work. Voila, co-op...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-18781756373226530492009-09-11T04:51:34.604-07:002009-09-11T04:51:34.604-07:00Try square foot gardening if you want to cram more...Try square foot gardening if you want to cram more vegetables on a smaller portion of land. Get to know your farmers, they may give you deals. Especially if you come at the end of the farmers market. Try your hand at canning when in season, so you can eat local all year long. Things like beets that are cooked before lacto fermenting are a perfect choice. Make more from scratch, such as tortillas from sprouted grains, only takes five minutes and they are so much yummier. Good luck1Elainehttps://www.blogger.com/profile/16949667994755683255noreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-7246051909688977762009-09-11T04:48:08.173-07:002009-09-11T04:48:08.173-07:00I also could not afford the pastured eggs, so I di...I also could not afford the pastured eggs, so I did the next best thing and got a few chickens. Nothing more entertaining that watching those ladies, and now our little home houses more than just chickens... they're addicting. YUMMY golden eggs.Elainehttps://www.blogger.com/profile/16949667994755683255noreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-2549704773100979482009-08-07T12:47:38.804-07:002009-08-07T12:47:38.804-07:00It's a pantry staple in my kitchen.
Besides...It's a pantry staple in my kitchen. <br /><br />Besides plain ghee, you can infuse it with spices for additional variations. Try it with cumin, saffron or garlic.Stashhttps://www.blogger.com/profile/03000525378017961784noreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-64797237796090223042009-07-01T16:25:20.727-07:002009-07-01T16:25:20.727-07:00Indian food is the best! And we love ghee. :-)Indian food is the best! And we love ghee. :-)Kimi @ The Nourishing Gourmethttp://www.thenourishinggourmet.comnoreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-79515292779425442372009-06-27T08:47:32.333-07:002009-06-27T08:47:32.333-07:00Yes, I've seen that a different pectin is used...Yes, I've seen that a different pectin is used. I haven't researched pectin much... What is homemade pectin?Nicolehttps://www.blogger.com/profile/10700746775397098527noreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-81700736829626576972009-06-26T19:00:11.116-07:002009-06-26T19:00:11.116-07:00I'm jealous of your strawberries, they haven&#...I'm jealous of your strawberries, they haven't made it here just yet.<br /><br />I've been looking at making jam with honey...but seems like I have to use special pectin, and I was hoping to do homemade pectin. Let me know what you decide on!Hannahttps://www.blogger.com/profile/18416332641505948246noreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-84002731984635191192009-06-18T17:37:14.612-07:002009-06-18T17:37:14.612-07:00I do make nutritious sacrifices for budget, becaus...I do make nutritious sacrifices for budget, because that's the only choice I have right now. Admittedly, I could probably get meat cheaper by buying a side of cow, but where could I store it in my studio apartment? There isn't room or money for a chest freezer. I can't have chickens or a garden. We do the best we can.<br /><br />We buy local non-homogenized grassfed milk- but it IS low temp pasturized.<br />We get pastured eggs, because I volunteer at the community supported kitchen that sells them.<br />We buy grass-fed beef-but really ONLY ground. Anything else is a huge treat.<br />We buy rocky or rosie whole chickens. They aren't pastured, but at least they are affordable, and we make stock with them. They're a little better than some other commercial chickens.<br /><br />Basically, we emphasize different things, make trade offs. I'd rather get non organic produce (other than the dirty dozen), and get pastured butter. If organic cabbage is plenty cheap too, great, but if the carrots are 50 cents more a bunch for organic...<br /><br />Also, we DON'T buy at the farmers market mostly. Its too expensive. We buy our produce at a locally owned market which happens to sell produce from many of the same farms that sell at the farmers market, but at better prices. (they buy in bulk). Sometimes, our produce comes from 1 state away. (never really more than 1 or two states away though, except for a few treats like mangos). If I had a large family and no store like monterey market, I would get a CSA box. I found that in a small family, it was too much food, but in a bigger one, it might be fine. Definitely less expenssive.<br /><br />The balencing of budget is deciding what trade-offs your willing to make. For me that means prioritizing good protein and fat over organic produce, and veggies over fruit (usually veggies are cheaper, so we get lots of veggies, and a few fruits).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-72364509838884607612009-06-18T06:42:08.028-07:002009-06-18T06:42:08.028-07:00For myself, I really had to stop reading all of th...For myself, I really had to stop reading all of those blogs dedicated to buying groceries for 50.00/week or whatever. I was getting so annoyed at the low prices, but not realizing they are stocking up on Poptarts & the like.<br /><br />I figure, I've got to be saving money somewhere. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-17114057541495826592009-06-16T15:41:22.124-07:002009-06-16T15:41:22.124-07:00Thank you for your response. I have starter in tw...Thank you for your response. I have starter in two separate jars. I do notice that if I use warm water to feed the starter then add flour later. I do notice the starter rise at most to about 25% but never double.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-51344892237898906212009-06-16T07:57:48.771-07:002009-06-16T07:57:48.771-07:00I LOVE rhubarb! However, living in Texas, it's...I LOVE rhubarb! However, living in Texas, it's neither local nor in season - ever. Unless you count Kroger as a rhubarb patch, lol.<br /><br />If I'm mistaken and you *can* grow it in north Texas, please let me know. Nothing like a tangy rhubarb crunch!!!!Aprilhttps://www.blogger.com/profile/05761979679122657190noreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-44162672568830716762009-06-16T07:06:02.573-07:002009-06-16T07:06:02.573-07:00Hi Raine,
No we are not in the Boise area but I d...Hi Raine, <br />No we are not in the Boise area but I did check out your site - very nice. I'll be reading your blog often!Nicolehttps://www.blogger.com/profile/10700746775397098527noreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-47336681086594587642009-06-16T07:03:28.749-07:002009-06-16T07:03:28.749-07:00oops, forgot to add the link. Sorry.
Jezwyn, I ha...oops, forgot to add the link. Sorry.<br />Jezwyn, I have heard of eating the stalks raw and I tried to get my kids to do it! They kind of liked it...<br />Stacy, the molasses in your syrup sounds interesting. Isn't it good in muffins! Strawberry rhubarb is my husbands fave combination hands down.Nicolehttps://www.blogger.com/profile/10700746775397098527noreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-236586829887192982009-06-16T06:56:05.222-07:002009-06-16T06:56:05.222-07:00Yes I have encountered that. My first batch of br...Yes I have encountered that. My first batch of bread sounds similar to what you have described. I really didn't know if it would rise and my starter was not doubling. I did however seperate my starter into two jars and fed them individually. They did start to respond better this way. The bread dough is just dense! It may not stretch and develope the kind of gluten as regular white flour. You may experiment with a little more water and letting the dough rest before kneading to let the glutten soften. It does take time, but that is the fun of bread baking, it is different every time!Nicolehttps://www.blogger.com/profile/10700746775397098527noreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-86355010175492649762009-06-16T04:14:35.284-07:002009-06-16T04:14:35.284-07:00This is the 8th day, and my starter use whole grin...This is the 8th day, and my starter use whole grind wheat has plenty of bubbles, but the starter never double in sizes. I am afraid if I use this starter, the sourdough bread will not rise. I took 2 cups of the starter out before another feeding. For testing, 2 cups for whole wheat flour into the starter and formed the dough. I hand knead the dough many times like 20 minutes. I was told that knead the dough until when the dough I pull it will not break apart. Unfortunately,my dough breaks when I pull. I wonder if you have encountered this where the starter will not double. Also, the dough breaks even after many times kneading.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-67904420483998414972009-06-15T19:45:41.374-07:002009-06-15T19:45:41.374-07:00Lets, see, what have I done - I made a rhubarb sim...Lets, see, what have I done - I made a rhubarb simple syrup by boiling it down with a little sugar and molasses and then straining it. I do a mean apple rhubarb crisp, and I'll probably try adapting that to strawberry rhubarb. Eating raw of course. I even put it on top of shortcakes once! Oh, and yesterday I made rhubarb strawberry muffins.Stacyhttp://www.completelyedible.comnoreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-6234885672639740442009-06-15T17:33:59.222-07:002009-06-15T17:33:59.222-07:00I eat it raw! Yum! We had a rhubarb patch at my ch...I eat it raw! Yum! We had a rhubarb patch at my childhood home, and it was the best to pick and eat while the stalks were young and pink.<br /><br />Now I can only get fully-grown stalks at the supermarket (and it's usually manky around the edges) so I dice it finely, and cook it with a little water. No sweetener; still controlling my insulin for weight-loss. Served up with whipped cream and a little cinnamon - oh yes!Jezwynhttps://www.blogger.com/profile/11649071387857019341noreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-28641788314631248782009-06-14T10:29:58.898-07:002009-06-14T10:29:58.898-07:00Hello - I was looking for a contact link, but didn...Hello - I was looking for a contact link, but didn't see one...maybe I missed it, but I just wanted to ask - do you live in Boise? Because I live in Boise and I host a sustainable living/traditional foods/alternative medicine site called Agriculture Society. I saw your link on Jenny's web site, Nourishing Kitchen and then realized that the map on the right had Boise blogs on it. Great job on your blog! Come visit me sometime!<br /><br />-Raine Saunders<br />www.agriculturesociety.comRaine Saundershttps://www.blogger.com/profile/09571939336118516256noreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-64993564152601124902009-06-11T12:27:22.373-07:002009-06-11T12:27:22.373-07:00There is something just so good about the combinat...There is something just so good about the combination of strawberries and balsamic vinegar. I bet the salad was fantastic. As for cooking, I am SO a pinch/handful/whatever works cooks which proves challenging for relating recipes to other folks.Jenny @ Nourished Kitchenhttp://nourishedkitchen.comnoreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-13875934601250048512009-06-09T09:51:34.587-07:002009-06-09T09:51:34.587-07:00I looove BBQed Pizza! Maybe I will have some toni...I looove BBQed Pizza! Maybe I will have some tonight....Hannahttps://www.blogger.com/profile/18416332641505948246noreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-81253215045902897332009-06-04T08:10:52.137-07:002009-06-04T08:10:52.137-07:00The recipe I have been using adds about 2 tbsp of ...The recipe I have been using adds about 2 tbsp of honey and it is all mixed together, allowed to rise overnight then shaped and allowed to rise another 2-4 hours. Three rises would make an extra sour bread, however the biggest issue would be overproofing your dough. As long as you catch the dough after the second rise before it has fallen it should be fine. To counteract the sourness you could try using less starter (and more water) so that it doesn't rise as quickly. Let us know how it turns out. And it really takes practice. Every loaf will be different!Nicolehttps://www.blogger.com/profile/10700746775397098527noreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-84075643436478317492009-06-03T20:30:55.015-07:002009-06-03T20:30:55.015-07:00Thank your for sharing your experience using Nouri...Thank your for sharing your experience using Nourishing Traditions recipe for Sourdough Starter and the Sourdough Bread. For the Sourdough starter and bread, I plan to use whole wheat flour no rye. Just to confirm my understand is that your current whole grain sourdough success is still using Nourishing Tradition's Sourdough Bread recipe except added honey (please mentioned amount) and allow 2 rises - 1 rises allow 8-12 hours ferment, 2nd rises allow 2-4 hours ferment 3rd rises allow 2 hours ferment. Apparently 2 rises would prevent the whole wheat sourdough bread not to be dense. I have also heard that too much rising would cause the bread to be too sour especially the 3rd rise. Your feed back is much appreciated.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-35156601224579321492009-06-03T09:42:16.961-07:002009-06-03T09:42:16.961-07:00I have been meaning to buy one. But it's one ...I have been meaning to buy one. But it's one more thing in my tiiiiny kitchenHannahttps://www.blogger.com/profile/18416332641505948246noreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-43974270635570215552009-05-22T18:08:29.266-07:002009-05-22T18:08:29.266-07:00Have you tried straining the yogurt? That can yiel...Have you tried straining the yogurt? That can yield a beautiful, thick yogurt. I think it's awesome when the whole family can enjoy something so delightfully nourishing.Jenny @ Nourished Kitchenhttp://nourishedkitchen.comnoreply@blogger.comtag:blogger.com,1999:blog-6283759658943748133.post-35197002297116638452009-05-21T09:04:51.693-07:002009-05-21T09:04:51.693-07:00My husband actually bought a six-pack of this the ...My husband actually bought a six-pack of this the other day - it tasted MUCH better than the "natural" colas we used to get at the health food store. :) My sister took one drink of it (from a glass, with ice) and said, "Oh, that's healthy." ;)Meghttp://www.megdickey.wordpress.comnoreply@blogger.com