I had a busy weekend, so I thought it would be fun to get pictures of all the fun projects I started and post them, and link back to the carnival.
I bought some spinach and kale from the Farmer's Market on Saturday. As per Mary Bell's instructions, I steamed them for 2 minutes and then dehydrated them. I blended up half of them with a little water to make a 'leather' and the others I just put on the tray whole (the leathers dried faster). After they were all dry, I put them in my processor and turned them into powder. I hope to add them to our smoothies a couple of times a week to get our 'greens' in. It's kind of like a homemade green powder, only it's just spinach and kale. :) It's a start anyway. I have yet to actually put it in a smoothie. That, of course, will be the ultimate test. We used to drink them often, until I found out that spinach should be steamed before eating. That confused and discouraged me, so I mostly gave up on it until recently. Now I'm ready to try again!
This is some wintergreen, oregano and lemon basil that I harvested from our Square Foot Garden. I dehydrated them and also ground them up for future use. I am hoping to turn the wintergreen into toothpaste. It grew like a weed and it has amazing medicinal uses. And it smells heavenly!
This, I am most proud of, I must say. Last year around this time, I tried making sauerkraut. I had read how amazing it is in Nourishing Traditions and Sandor Katz's Wild Fermentation. It sounded easy, so I finally got up the pluck to do it. Unfortunately, we hated the stuff. Who knows how much of it was taste preference and how much was my lousy cooking skills. Either way, I got discouraged and didn't bother trying again until this weekend. I bought some beets, carrots and cabbage at the Farmer's Market and decided to give it a try again. It was a lot of fun to make. I used the recipes from Nourishing Traditions for Pickled Beets, Ginger carrots and something similar to Cortido. They will be ready to refrigerate in a few days, and I'll wait at least a week after that before trying them. Everything I've read says it takes at least that much time to let the flavors meld together and mellow a bit. It is my goal to ultimately serve a fermented drink and veggie with every meal. One step closer...
This is my half gallon of buttermilk and one cup of kefir culturing. I go through about a gallon of buttermilk a month. It's all I use for baking and I use it for soaking and tenderizing meats also. I used the tutorial from foodrenegade and it turned out beautifully! I've had it going for about 6 months now and love it
pizza dough and bread with it tomorrow.
This is a bunch of nuts that I am crisping to make granola. Here they are soaking, and then I'll dehydrate them. Yum!!
I didn't get any pictures, but I also have my usual 2 gallons of kombucha brewing.
I think that's all that is 'twisting' in my kitchen. This was a lot of fun! :)