Ode to My Farmers
Ode to My Farmers
Farmers are my (everybody's) lifeline
worth more than silver or gold
the food they feed me now
will keep me young as I grow old
I write of real farmers
true stewards of the land
farmers who love their animals
sustainability is their stand
Food IS our best medicine
to prevent and heal disease
farmers are the keepers of our health
hug your farmer(s) today, please
Rob & Winny Sachno
PS Compensate your farmers well for the food they grow you.
(It IS hard work!)
Good food IS your preventative medicine,
Your farmer is your best Doc!
Even the wee ones make awesome farmers!
Gramma's Grass Acres, the Lynch's, processing chickens!
PPS This is a mere sampling of the amazing farmers in my life. To find your own farmers use your local farmer finding resources: farm markets, Co-ops, Health & Natural Food Stores, etc.
In St. Lawrence County, NY, we have Gardenshare!
Breakfast of Champions
No - No you people of the 70's and 80's (myself included), it is not Wheaties!
So what is this concoction on the plate and in the bowl?
- Local, pasture raised eggs fried to the perfect, "still liquid" yolk state,
- Wild leeks chopped and placed on top, and
- Local, pasture-raised, goat milk cheese, slightly melted, on top... and in the bowl?
- Kraut made from Kent Family Farm's root veggies, cabbage, and burdock with added: fresh wild leeks from around the corner and up the hill; then I added dandelion greens, nettle tops*, and chives from the front yard.
Yummy, cell nourishing way to start the day!
*The nettle tops were raw, chopped very finely. Yes, nettles will leave the characteristic "sting" on the tongue and back of the throat... but it is very mild, barely noticeable!
Stinging nettles have been used for urtication. Urtication means flailing the affected joints with nettles for the relief of arthritis and like conditions. So eating raw is a 'lil self tongue and throat therapy! Who would want arthritis of throat and tongue?
Burdock Root
Ah, burdock, that annoying plant that sticks those prickly balls on clothing after a romp in the woods and fields. This plant, that creates burr seeds, is a healing blessing, despite those barbed 'lil balls!
As a kid, I fell into a large clump of burdock plants while romping in the fields. Those burrs make an amazing mess in long hair! Surprisingly, as an adult, I do not avoid them.
Burdock can be utilized in a number of herbal remedies to aid in digestion. The root is bitter, stimulating the liver, and therefor aids in digestion, enhances absorption of nutrients, and supports your whole digestive tract and colon with the elimination of wastes.
Burdock root, along with dandelion and nettle, are amazing, healing herbs to use in liver conditions. The liver plays a huge role in removing toxins from your blood, producing bile to digest dietary fats, metabolizing hormones to maintain hormone balance in your body, stores excess carbohydrates, in addition to many, many other functions.
Nourish your liver and heal many "dis - ease" symptoms. Nourishing the liver is useful in: skin conditions, liver conditions (obviously), hormone imbalances, allergies, infertility, headaches, migraines, digestive problems, chronic gas, constipation....
Need help with herbs for healing? Give me a call. As an herbalist, I love to help with herbal healing! pyoumell@gmail.com
Why do I tell you this? I love burdock. It makes a yummy tea, it is fun in soups and stews, and I just added a pile of it (grated) to my next batch of fermented veggies. I am curious to see what burdock will add to the final fermented product's flavor!
The brown grated veggies on the top are burdock.
This is a pile of burdock roots, graciously given to me by Dan Kent of Kent Family Growers. He knows I love burdock! I have used over half of my burdock gift already. My liver is feeling ready for spring and pollen season!
On fermented veggies: I asked Steve, of The Cheese Maker, if cheese cultures could be used in enhancing the fermentation of veggies. This kind man did a 'lil research and got right back to me.
Our conversation via emails:
Me: Can any of the cultures you sell be used as a sauerkraut starter? Thanks, Paula
Steve: I'll also do a little research and let you know what I find out.
Me: Thanks!
Steve: Hi Paula: Some research I found on Wikipedia and other scientific sites show that some of the same species of bacteria that make cheese are similar to those that make sauerkraut, though the sub species are different. I'm not a biologist, so I do not know how this will affect the flavor of the kraut. Only way is to make a small batch and see how it turns out. As long as the pH is similar in the end product, it is at least safe to eat. The below link is a culture which has similar bacteria, though not sub species. If you make a test batch, let me know what you find out.
Celeriac LOVE Update!
Celeriac LOVE Update
I am determined to create celeriac lovers out of you! The below saute' was made with 100% Kent Family Growers veggies and Kerry Gold butter from Ireland (not very local but I am having a tough time finding local butter from grass fed cows!).
Dinner:
1. Gently saute' onions in much yummy butter, 2-3 minutes.
2. Add grated celeriac and saute' gently for 2-3 minutes.
3. Pop in some chunks of frozen red peppers and green beans (Thank you Megan Kent for putting these veggies up!).
4. Crush one large clove of garlic and stir it all up.
5. Cover cast iron pan & turn off heat.
6. Finish making my root veggie slaw, the rest of dinner selections, and serve up the yummy celeriac dish, see below!
My Advice: LOVE your celeriac. It will LOVE you back!
Check out the Kent's interview on North Country Public Radio!
PS For those of you who have been following my lust of root veggies, fear nothing, I have not abandoned my love for the humble beet!
CELERIAC...It deserves your love
CELERIAC...
Yesterday, I listened to the Eight O'clock Hour NCPR show on the Kent Family Growers: A Year On the Farm, Staying Local and Growing the Farm. Fun to hear the inside scoop from Dan and Megan, to know what goes on on the farm that grows my winter CSA food.
As I was listening, I was grating root veggies and cabbage, 100% from the Kent Farm CSA, to make another 5 quart batch of my fermented root veggie kraut.
The pile of veggies, awaiting grating, included 3 healthy sized celeriac roots.
I had a chuckle when Dan made the statement that celeriac just does not "sell" well around here. His NYC market LOVES his celeriac!
Seriously, people here in Northern NY don't love and crave this yummy little root?
My goal is to convince you that celeriac IS worthy of your love!
Why? OK, celeriac to me is like the burst of fresh air when you first open the door to go outside or when you throw open the windows in spring. That amazing smell of freshness in your nostrils and fresh taste in your mouth is what celeriac does for food... in my eyes (well, nose & mouth)!
My favorite way to eat it is in my raw, grated veggie slaws; the winter salads in my home. It gives the salad an incredible burst of fresh flavor akin to eating stalks of celery. The beauty is you do not need to use stalks trucked in, to give us celery in the winter, from California and Florida.
#2: Cooked with potatoes and mashed with lots of yummy butter.
#3 to infinity... chopped and added to soups, stews, stir fries. Celeriac is even yummy grated and quick stir fried with butter, onions, and garlic.
I dare you... try some celeriac today. Let me know if you fall in love! Paula
Looking down into the crock, the next batch of root veggie kraut.
Kraut "out" date is March 13-17th, whenever I get around to scooping it out of the crock.
Stop by for a sampling; experience the love celeriac adds to root veggie - cabbage kraut!
I Popped the Cranberry of Fermentation...
I Popped the Cranberry of Fermentation
and
Threw in an Apple or Two
That's correct, my first fermentation of veggies! Sure I have made yogurt, cheeses, and other fermented foods but this was my first attempt making "kraut." Isn't the deep pink color pretty?!
I have eaten plenty of fermented veggies over the years and I figured it was time to stop being lazy in the kitchen and start making my own.
Now I confess, I did not follow a recipe. I prefer to do things my way, figure it out as I go sort of method. Those who know me are not shocked by this confession of being a "do it my way" kind of girl.
I put myself into a shredding frenzy with my loyal kitchen friend, the metal cheese grater! I grated: beets, carrots, celeriac, turnip, rutabaga, cabbage, and apples. Then I chopped up frozen cranberries. All the goodies, except the apples, were from the Kent Family Growers. Thanks Dan & Megan for contributing to my kitchen frenzy!
When I finished grating I had a huge stainless steel bowl of grated veggies. I added 3 tablespoons of unrefined, Celtic sea salt and got to kneading the colorful mess. I mixed and kneaded with my hands for 10 to 15 minutes and then let it sit for 1 1/2 hours.
At this point I decided to read a recipe to see how I was doing winging it in the kitchen. Well, I read to salt the cabbage and let it sit before adding the other veggies. Whoops, too late for that. No sense crying over spilled milk. I got in gear, cleaned the table of renegade shredded veggie pieces and did up the dinner dishes.
Then I:
1. stuffed the salted, grated veggies into my new German fermentation crock,
2. made certain the liquid covered the veggies,
3. placed my whole cabbage leaves on top,
4. set the clay weights in place,
5. put the lid on,
6. and added water to the trough around the lid. This water must be kept in the trough the whole fermentation period. I was on this water "watch" like a Mom watching her babe!
DONE, finished! Now I just had to wait patiently for 8 days to see if my method of doing things created anything tasty and edible!
28 Days Later
OK, another confession: I actually waited the full 28 days, no peaking! That's more than I can say for Christmas presents as a kid. Yeah, sorry Mom, nothing you can do about it now. 'Ya should have hid them better. I only peaked at one per year; honest.
So, back to the root veggie kraut.... It turned out fabulously. Pretty pink, crisp, and tasty. The longer ferment time allows for growth of full spectrum gut microbes. You want this to happen!
My Favorite Way to Eat It?
Well, right out of the jar... but, when I am feeling like putting a bit more effort into the meal or snack I add grated, raw slaw and goat or sheep milk feta to the pile of veggies. Then I top with lots of yummy, raw, organic walnuts and feast away!
This has to be the nectar of the Gods and Goddesses! If not, I will ferment my hat and eat it!
Interested in learning to ferment?
Add your name to the Local Living Venture's mailing list. They just held a fermentation class on Thursday, January 30th. Why am I taunting and teasing with a class that is now over? Because it was full and had a waiting list! This is a good sign that it WILL be offered again. Go ahead, sign up for their email notifications, and get notified when all sorts of fun, food classes are being taught!
From their website, http://www.sustainablelivingproject.net/
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