Why I Garden

One of the great passions in my life is gardening.  Everything about the process reminds me of the rhythm of life that was placed in us by God.  From the beginning of time, planning, planting, harvesting and resting ebb and flow in a sweet cycle.  Genesis 2: 5-7 begins this story: 

before any plant of the field was in the earth and before any herb of the field had grown. For the LORD God had not caused it to rain on the earth, and there was no man to till the ground;  but a mist went up from the earth and watered the whole face of the ground.  And the LORD God formed man of the dust of the ground, and breathed into his nostrils the breath of life; and man became a living being. 

 A little further in this chapter, man is charged with his task.  We tend to get sidetracked by verse 16 - the warning about not eating the fruit from the tree of the knowledge of good and evil - but the task is what is so interesting to me personally:

Then the LORD God took the man and put him in the garden of Eden to tend and keep it.  

Perfect submission means we continue the task first assigned.  Genesis 3:17-19 gives direction for farming after sin was committed:

“ Cursed is the ground for your sake;
      In toil you shall eat of it
      All the days of your life.

  Both thorns and thistles it shall bring forth for you,
      And you shall eat the herb of the field.

 In the sweat of your face you shall eat bread
      Till you return to the ground,
      For out of it you were taken;
      For dust you are,
      And to dust you shall return.”

 

I just don't see this as a bad thing.  It is what it is.  We were directed to garden... then to keep gardening.... just a little harder.  Personally, I love gardening and much of it is connected to my love of Christ.  I do my part and He does his.  

So then neither he who plants is anything, nor he who waters, but God who gives the increase.  1 Cor 3:7

This year two other compelling reasons are driving me to step it up in the garden.  One is my general cynical world view.  Financially, our country appears to be headed off of a cliff... full speed ahead.. throttle wide open.... the abyss signs ignored.  Here in California... well, do I really need to list out the issues that California has?  Anyway, inflation appears to be in our future and it is the desire of our family to produce more than we consume this year... and set some aside for high food prices (inflation).

Second is my absolute revulsion of genetically modified foods.  They are evil beyond belief.  Genetically Modified Organism's (GMO's) are in almost all processed foods.  They are also in much produce in the grocery store.  If it is labeled "organic" you should be OK, but we are just going to go with heirloom seeds.  The process then will continue; grow and harvest and prepare and eat as much as we can from our own little piece of ground that we are stewards of.

Isiah 17:9-11  reminds me of GMO's and where we are today as a nation.  Personally, I would rather be an observer and not a participant.  I have been wondering if God, who can see the beginning and the end of all things, was warning us about these evil seeds, which look perfect on the outside.... but bring terrible destruction in the end.  Many times you do not even know where the evil came from.

In that day his strong cities will be as a forsaken bough
      And an uppermost branch,
      Which they left because of the children of Israel;
      And there will be desolation.
       ¹⁰ Because you have forgotten the God of your salvation,
      And have not been mindful of the Rock of your stronghold,
      Therefore you will plant pleasant plants
      And set out foreign seedlings;
       ¹¹ In the day you will make your plant to grow,
      And in the morning you will make your seed to flourish;
      But the harvest will be a heap of ruins
      In the day of grief and desperate sorrow.   

So... I am compelled this year to be a good steward.  I would like to list out what I am doing, but wanted to get my philosophy out there.  Specifics can then follow.  Some of the things I like to talk about:

• Organic Gardening
• Making a raised bed garden
• What type of seed and plants for what type of garden
• Fertilizer
• Weeding, watering, planting, harvesting and preparing
• Milk Cows
• Meat Cows
• Chickens for meat and eggs
• Pasture and fencing
• Kids in the garden

Anyway, today I am continuing to work on seed starting, planning and hunting for a small milk cow.

Be blessed today!

Cindy

Kombucha Tea - Benefits and Recipe

Our little guy enjoys about 1/3 cup of kombucha tea mixed with a different kind of brewed tea.  Today it is mixed with a pomegranate/peach tea and honey.


We are always working on planting and growing around here.  Gut health is nothing different.  Any time we can add healthy, live, different cultures, we do.  I like whole foods, natural, complete and nutrient dense.  Just think of your gut as a garden that needs fed, nurtured, tended and replanted on a regular basis.... then you are good to go.

Kombucha Tea is just another way to add a light, refreshing drink full of beneficial bacteria.  This is the "seed" that you want to add in.  It is full of enzymes and live cultures.  I will go ahead and list all of the reported benefits.... but my personal belief is that most health begins in your gut and if you tend to your gut.... your health will improve.

Don't get too tangled up in your particular health "issue".  Just begin a nutrient dense diet (this is the Phase One program) and eliminate processed foods.  Simple, right?  (OK, I'm joking.... if it was simple we would all be bursting with outrageous health).  So, back to the real world.

Step by step, day by day, choice by choice..... add health wherever you can.   This will allow you to "step" your way out of health problems.   Wherever you are on the health scale, give your body what it needs to function, help digest everything, eliminate the stuff that is either not helpful or downright evil and walk up the ladder of abundant health.

Unless you are independently wealthy, you are going to need to make most of your food.  It is better that way anyway.  You can then have life and energy in what you feed your family.  Kombucha Tea is one way to make that happen.  So.....

What is Kombucha Tea?

Kombucha Tea is a cultured tea.  The culture contains a symbiosis of acetic acid bacteria and yeast that are bound together by a surrounding thin membrane.  The culture itself looks somewhat like a large pancake, and is often called a mushroom, a mother or a SCOVY  (for "Symbiotic Colony of Bacteria and Yeast"), it is scientifically classified as a zoogleal mat.

Kombucha contains quite a few different cultures along with several organic acids, active enzymes, amino acids, and polyphenols. For the home brewer, there is no way to know the amounts of the components.   Your version of the brew may contain some of the following components depending on the source of the culture:  

• Lactic Acid found in Kombucha in its most potent form L-lactic(+). Lactic acid is essential for the digestive system.
• Acetic Acid's main function is to inhibit harmful bacteria. Acetic acid is used as a preservative because of this action. It is also what gives Kombucha that 'kick' to its smell and taste.
• Malic Acid is also used in the body's detoxification process.
• Oxalic Acid encourages the cellular production of energy and is a natural preservative.
• Gluconic Acid is effective against many yeast infections such as candidiasis and thrush.
• Butyric Acid is produced by the yeasts and when working with gluconic acid. Might help combat yeast infections such as candida.
• Nucleic Acid,  Work with the body aiding healthy cell regeneration.
• Amino Acid,  A group of acids which are the building blocks of protein. Your muscular system is made of proteins.
• Enzymes are proteins that act as catalysts, speeding the rate at which biochemical reactions proceed.
• Kombucha also contains Vitamin Groups B and C, Beneficial Yeasts and live bacteria.

Where did it come from?

It is probable that this drink originated in Russia.  It was used in various forms throughout Asia though, so it is doubtful if anyone knows exactly where this started.

What health benefits can you expect?

Since I already covered my personal opinion, here are a couple of others.  Kombucha Tea appears to assist the liver in processing toxic stuff out of your body instead of "recycling" it to be processed over and over again.  It also appears to be somewhat helpful as an assistant to help your gut recover from the common assault of antibiotics or chemotherapy or to help with human immunodeficiency virus...  Probably because of the beneficial liver properties and the live culture, but that is just a guess on my part.

How do you make it?

Because of the acidity of Kombucha tea, it should not be prepared or stored in containers made from materials such as ceramic or lead crystal, which both contain toxic elements than can leach into the tea. Needless to say, I am not a fan of making it in plastic either.  I just use a glass gallon or 1/2 gallon jar with a unpaper towel towel on the top.

The first step is to obtain a healthy Kombucha. In some parts of old China and Japan, it was often the custom for families to give a new bride a Kombucha as a wedding gift. This was nurtured throughout her marriage and then passed on to her own daughter.  So, once you have your first Kombucha, now you can share!   Because it is a living organism, it grows to fit the shape of its container. New layers grow on top of the old and can be peeled off to start new cultures.

  

NOTE: The first thing you should do is to clean everything that you are going to use to make your organic Kombucha tea.  When you are making live foods, it is a good idea to use soap and hot water liberally to keeping everyone healthy.

Start with 1 gallon of non-chlorinated water, bring the water to a boil and tear the tags off of 8 teabags.  Either green or black tea can be used.   Place the tea bags in the boiling water and shut off. Set timer for 12 minutes. Take the teabags out of water and stir in 1 cup of sugar. Let stand until cool. Pour into gallon glass jug and add Kombucha Culture with the tea it was stored in. Place cloth over the top and secure with rubber bands. 

Let sit for undisturbed for 7 days in cool dark area of your kitchen. You will see the original mother (culture) on the bottom and a new baby culture floating on top. Carefully remove both cultures without touching with fingers. (I use a wooden spoon and wooden chopsticks). You can give one culture away to family and friends or store cultures in separate glass jars.  Make sure you add a cup of tea to each container.  Keep one Kombucha Culture for yourself (label it) to keep a healthy supply of this tea. Cultures can be stored up to a year when refrigerated. Strain the remaining fermented tea through cheesecloth into a glass container and cover with lid or cloth.  

Never allow tea to come into contact with metal after it is fermented. To make a new batch just follow directions over again. 

Kid in a Crock

I was blessed beyond measure by the gift of a GREAT BIG crock this weekend from my very sweet cousin.  I am looking forward to filling it to the rim with sauerkraut as soon as possible, and this summer some pickles from Mexican Sour Gherkin's from my all time favorite seed company...  Baker Creek Seeds!

Does it get any better than that?  A little red headed grandson playing in Grammie's new crock.... Now that is good.

Sally Fallon's Wisdom - Nourishing Traditional Diets

Sally Fallon is the author of Nourishing Traditions.  Her life story is worth reading and she has inspired our family in so many ways.  (link to a biography of her)  She is not afraid to tackle every sacred cow in our world... the FDA, the USDA, the Federal Government, large agribusiness, big pharmaceutical business, the medical profession.... She does what I wish I had the courage, knowledge and skill to do.  But since I don't and she has already tackled it then why don't we all just be on her team.  As a community, we can effect change.

Since understanding is what brings about change in your heart and mind, I want to post some youtube clips from Sally Fallon.  There are three 10 minute clips available.  It is from a DVD set she has done.  I have not watched the DVD's (I didn't even know about them) but probably will eventually.  Just these three clips are really informative.

At another time I will do a post listing out some of her "short" clips.  She has several about 1-2 minutes long, each covering a topic in a short, clear, understandable way.  They are really good.  I'll list one on here in case you want to follow this thread yourself.

My personal belief, as always.... YOU need to be educated and responsible for the health and well being of your family.  Make decisions based on knowledge, not based on what you are told by some government official.  Use common sense and fight back against the nonstop pressure of what some regulator says is healthy.... remember that most of those regulators are controlled by the large business' they are supposed to be regulating.  It is not much of a system for the average person.  It is a great marketing tool for corporations.

One example is raw milk:  every day is a challenge for us.  My hubby and I are both 50 (picture at right from vacation last year) and were raised in the TV age that taught on EVERY level that raw milk is bad.... schools, TV, stores, advertising, governments...... then to find out that raw milk is the ONLY type of milk you should give yourself and your family has been something of a shock.  This decision came after we really focused on the milk debate.  (my conclusion on milk blog here) Then, based on study, reason and common sense, we switched and will never go back.  Emotionally, it is still a challenge for both of us..... but one that will be overcome.

Anyway, enjoy the video clips.  The first three are about 10 minutes each.  The last one is one of the short clips - 1:24.  They are all really good.
Cindy

Sally Fallon-Morell - The Key to Vibrant Health - Part 1

Sally Fallon-Morell - The Key to Vibrant Health - Part 2

Sally Fallon-Morell - The Key to Vibrant Health - Part 3

Sally Fallon - The three worst offenders

Be blessed and healthy

Real Food Challenge

Lately I have been tracking a neat blog that outlined a twenty eight day challenge.  I have not signed on myself, but have been following her blog some.  The challenge was to eat NO processed foods for twenty eight days.  Every day she upped the ante and learned something new.  It is really a neat way to go, if you are already on that path or are the personality type to make rapid changes well.

Personally, I am not really a fan of immersion type of changes in food and lifestyle.  It seems to bring a lot of disruption in the household, a lot of unhappy family members and might be long term unsustainable.  Having said that, I love everything they are doing so can I just share some of my favorite articles and web sites that I have found without any other comment?

I hope you enjoy this as much as I have.

Cindy

CNN Article on Real Food Challenge

Globe and Mail Article...subject: It's not as easy as it looks.... :)

The Nourished Kitchen: 28 Day Real Food Challenge

Here are the archives of the process

Let me know if anyone tries this.

Rambling in the Woods

Today was a wrestling match with taxes and trying to tie up loose ends on a job that needs finished up.   I am so ready to move back into food, health, gardens, kids, church and all the other stuff I love.  I have missed you guys... the community.... while I was buried in these other chores.... OK, I'm still buried in them, but am digging out.

Several people have been messing around with the raw milk and other things and I just wanted to note some of the various truths, discoveries and links. 

Truth:  It is good to hear the piano while you are making dinner.  I see a sweatshirt that was obviously worn for bike riding in puddles needs to hit the washer tomorrow.

Discovery:  If you mix raw milk with the red label Organic Pastures milk and leave it on the counter, it clabbers.  These cows are on grass I THINK.  Anyway, my sister did this experiment and it is more affordable.  She plans to mix hers half and half until a cow comes into the picture.

In Process:  Low temperature yogurt  is runny.  It is good in smoothies, as a milk substitute for soaked granola or mixed with juice and drank as a snack...... I read a very long blog on kefir and they claim that putting kefir beads into low temperature yogurt will firm it up.  So..... I have low milk yogurt with kefir beads in it.  Stay tuned.

Another possibility is Greek Yogurt.  Evelyn Fields is working on that.  We are both going to try raw cottage cheese.  Again... stay tuned.  No one ever said this stuff was fast :)

Discovery:  Clabbering is just like sourdough starter.  You use clabbered milk for a starter for almost all milk products.  Clabbered cream is a yummy sour cream.... or a really easy way to make butter.  Clabbered milk is the beginning of cottage cheese, Farmer's cheese and all other types of cheese.  My first bunch is looking good and almost ready for cottage cheese. 

I am just kind of wondering if I can make a greek yogurt out of clabbered milk.  Maybe half of my clabber should go for that.... hmmmm.  Would I put my yogurt culture into the clabbered milk?  Inquiring minds want to know.

Truth:  I need ten more hours in the day.  It is time to get to the garden..... the one outside.  I have stuff coming up in the cold frame and stuff ready to plant and stuff to get started.  SPRING IS AWESOME!


Truth:  And the LORD smelled a soothing aroma. Then the LORD said in His heart, “I will never again curse the ground for man’s sake, although the imagination of man’s heart is evil from his youth; nor will I again destroy every living thing as I have done.

“While the earth remains,
      Seedtime and harvest,
      Cold and heat,
      Winter and summer,
      And day and night
      Shall not cease.”  

Genesis 8:21-22

It is my desire to learn old skills and combine them with knowledge and wisdom so the rhythm of our days is pleasing to the Lord.

Cindy

Raw Milk Cottage Cheese

Please note:  I have not tried this myself, but plan to this week.  If anyone beats me to it, please let me know how it goes.  Like most of these ideas, it is easier than it sounds.  Don't get overwhelmed with it.... just give it a try...cindy

Cottage Cheese

Cottage cheese is made from skimmed milk.... or the whole raw milk that has been left to separate... skim the cream off for butter and cream, then use the "skimmed" milk for cottage cheese.  At the end you do mix a little fresh cream back into the curds, so either save a little, or acquire more cream near the end of this process.  The picture here shows part of the separating process.  The cute bag is from Evelyn Woods.

The process of making raw cottage cheese begins with  Clabbered Milk (the cultured cream or milk that has solidified).  I am quite sure you need to use raw milk that has not been pasteurized or homogenized to be successful with this. Raw milk contains all the necessary bacteria needed to make the milk clabber.  (OK, I cheated and put creme fraiche starter in mine).

So.... put some raw milk into a crock with some of your clabbered milk (clabbered milk is the equivalent of a sourdough starter).  Once the whey separates from the curd (2-3 days) you can make cottage cheese out of it.   The whey is the watery part of the milk. The curd is the solid part.

The way to determine if your clabber is ready is determined by the condition of the curd. If the curd breaks cleanly away from the sides of the crock when depressed slightly with a spoon, the cut time has been reached.  The curd should then be cut (not broken) into cubes approximately half an inch square. Do this by cutting horizontally with a spatula or knife, then rolling the strands gently over so that they may be cut crosswise. At this time the whey will be released from the curd.  Apparently you will end up with dry cheese if the curds are cut too small.  You can also use your hands to "break" apart the curds after you have cut them.

Gently pour the curds and whey into a kettle.**   Then slowly heat it up over a very low heat until the curds have firmed up a little.  Don't get it too hot or it isn't raw any more.  I am going to try mine in a double boiler over only warm water.  Next, pour the mixture into a cheesecloth sack and hang it over a large bowl to drain. (like you are making whey from yogurt).

You can purchase some cool reusable sacks from Evelyn Woods.  If she doesn't have any yet... she will soon.  She has some great material to make this out of so it is reusable.  Also, she just found a raw milk source so.... I am expecting a sack that hangs off of the knob on my cupboard to drip into a bowl :)  And here it is!

**(note, there is a process to cutting the curd.  I'll post pics as soon as my curd is ready, but basically you carefully do about 3/8" squares, cutting one way then the other, then you want to go in sideways and try to make them shorter.  You have to be gentle with this process).

When all the liquid (whey) has drained from the curd transfer the curds into a bowl and chill it well in the refrigerator. Once it is chilled mix a little salt and fresh cream into it. This cottage cheese will keep in the refrigerator for about 5-days.

Enjoy
Cindy

Buttermilk

Buttermilk:

• Take your raw milk out of the fridge and skim some of the cream off of the top.
• Add 2-3  large spoonfuls of Clabbered Milk. Stir well. 
• Leave it on your counter LOOSELY covered.  A cloth is better than a lid. 
• Check periodically to see if it has thickened. You may have to leave it overnight.
• Use this thick cream to make butter. 
• Save the liquid that separates out from your butter making endeavor to bake or culture with.
• If you don't make butter with this, you have a sour cream (I think!)

Clabbered Milk

Clabber

Clabbered milk is the next thing to take up residence on my very overcrowded counter.  I have read that you should just keep a jar sitting out all the time. Whenever you use any, just add some milk back into it.  My philosophy of adding one thing at a time into our routine brings me to this next.  I am headed to some other raw milk stuff, but need to get this step figured out.  So.... my clabber jar will be living right next to my sourdough starter crock.  I hope it does not smell terrible.

One important note, the clabbering process only works with raw or unpasteurized milk. Pasteurized milk, if left out, only produces the nasty sour milk that we all know and don't love today.

What is clabber?  Clabber is naturally soured raw milk.  It is also the beginning of all raw cheese. Take a 1/2 quart of fresh milk and leave it out (cover with a towel or cheese cloth, it must be able to breathe). Wait for it to thicken. Depending on the temperature in your house this could take one to three days. It should be the consistency of pudding. Bacteria in the milk begin their process of converting lactose (a sugar, and therefore sweet) into lactic acid (which being an acid, is tart or sour.)  This gives the milk a sour, acidic taste that is more tangy than buttermilk or yogurt.

It will smell very sour at this phase.... probably too sour to use. Dump half the jar out and replace with fresh milk and mix. Let that sit a day till it "clabbers" again. It won't be so sour now.  Again, a similar process to growing a sourdough starter.   If necessary, you could again dump half of this and make a third generation, but with the price of raw milk, I don't think so.  I confess that some creme fraiche will be going into the first batch to get it started and none of it is going to be thrown out!  I will use it in something.

The clabbered milk you have produced can then either be left out (if it is not too warm in your house or you use it often) or refrigerated. When you need some in a milk product, scrape the stuff off the top and toss it (it sounds like a "bloom" on other cultured stuff), then spoon out what you need and refill the  jar with fresh milk. Just keep your little clabber garden going.

Now, on to the bigger question....What do you use it for?

• It is the beginning of all cheese (which I want to learn how to make)
• Starter for cottage cheese
• Starter for sour cream
• Starter for cultured butter
• Add texture to baked goods such as pancakes, bread, muffins. 

I don't know how this will all turn out, but plan to give it the old college try.  This is just the next step in our raw milk adventure.  I did find out where the word came from...  The word ‘clabber’ comes from the Irish word for thickened or the Scots word for mud, whichever you like, and the Irish word for milk is banne (thank you MacBain’s Dictionary). Together they make up the word ‘bonnyclabber’, which is what we know as buttermilk..

Best of Health to you

Cindy

New Book - Radical Homemakers

Today I came across a book that looks so good.  It looks like this family had the sense to write a book for this time,  when all of us are busy reassessing what we know about our homes, our families our money and our lives.  I plan to read it soon and hope it is not way out there.  The author wrote a couple of extensive articles which I will list.  If anyone beats me and reads this first, can you do a report for everyone else.

Radical Homemakers 

We have recently felt that the economic downturn has made our family reassess everything.  Two years ago would I have spent the better part of two days gathering the best ingredients, culturing and prepping them, carefully labelling and storing them, making sponges so we wouldn't run out of bread, researching new ways to use common, healthy ingredients.... then being delighted that borsch turned out to taste good?

Article: Meet the Radical Homemakers 

Looking into a cow, turning the guys back into farmers, using a lot of resource to make our grass into protein, figuring out how to butcher our own chickens.... two years ago this would not have even been on my horizon.  One of the new truths in our life is "we are going to look back on this time of shaking as a gift from God to force us to reassess what is important"   I firmly believe that in five years we will be GRATEFUL that the economy made us change.  Frankly, I am grateful right now.

Is it possible to use the changes rocking our world to learn to live a different way?  I think so.  What resource do you have?  Can you and your spouse learn to work together to be healthy, happy and in line with God?  Do you really need what our current world says is a "necessity"? 

Perhaps it is time to figure out what is really best for your family.  I know it is past time for us.  We will continue these changes with joy and peace.  My husband and I are partners in this journey.... and our children and children in love (law)  are walking strongly into this new / old lifestyle themselves.  I can't wait to see what they will make of this new world... they are young and change is easier.

I love to hear about how all of you are changing the world you live in.  Thank you for being so open.  It helps.

Cindy

Hot Borsch Soup

The hot borsch soup turned out really good.  It is a stew that incorporates beets and kvass in it.  This seem like a very inexpensive dish that can use the lousy cuts of meat (grass fed) some veggies past their prime and beets.  It will work well in our household for a couple of reasons... 1)  I usually have beet kvass going and always have extra beets and 2) my hubby and son liked it and 3) I am always looking for a way to put veggies in something.  Success! A new meal for us that is inexpensive and organic.

I am listing one recipe.  Sveta is from Russia (I think) and makes a mean borsch!  I will also list what today's borsch grew from.

How today's soup grew:

• A small roast with lots of fat and bones and not much meat from the bottom of my freezer.  Grass Fed, organic from my uncle.  Put it on the wood stove this morning in a pot, seared it on both sides, then added a bunch of water, onion and seasoning.  This perked along all day with the stove.
• Late this afternoon, using a smallish pot (in case we didn't like it) some broth and about 1/2 cup of meat started the borsch.  The meat was shredded before adding it in.
• To this 3 small (kind of old and growing just a little) potatoes, shredded cabbage, some celery, a little more onion and some of the beets from the kvass were added.  If there had been carrots on hand, they would have been in there too, but no luck.
• Some cultured tomato paste from the fridge (last summer's experiment)
• This simmered for about 45 minutes, then some of the beet kvass went in.  A little creme fraiche went on top and some barley/oat bread on the side.... A meal!

There was enough left for tomorrow's lunch.  I plan to serve it over baked potatoes.

Now for a real recipe:

Borsch recipe from Sveta

1 lb beef meat ( or chicken)
2 medium beet roots
1 (good size) carrot
1/2 of head cabbage
3 medium potatoes (optional)
1 med tomato (optional)
1/2 medium size onion
salt 1/2 Tsp
pepper 1/2 tsp
bay leaf - 2-3 leaves
1 tsp - raw vinegar
1/3c. olive oil
dill or parsley ( optimal)

In a pan put meat (cut into small pieces) add water and salt. Cook until the meat is done. Into the broth add cabbage and cook until done. Then add potatoes (cut into pieces). Leave it on low heat.

In a skillet put oil, grated (or cut small pieces) beets, carrots, onion. Saute' until the beets have colored the onion. Then put into the broth/cabbage mixture and cook for 10 more minutes.

Turn off heat. Add bay leaves, pepper, and vinegar. Add dill and parsley  before serving.

Sveta

Cold Borsch (Beet) Soup

Coping with a "Cultured" Kitchen

Today is one of those beautiful California days.  Snow and intense blue sky.  My snowboarding son and hubby call them "bluebird days" .... fresh powder and blue, blue sky.  You are reminded of God's provision and his grace, mercy and justice.

Tuesday was coop and grocery store day.  This time I blocked Wednesday out to deal with the groceries.  No one ever said that making nutritious, interesting meals was quick or easy.  The list was long, but good.  Kefir, low-temperature yogurt, ginger ale, beet kvass, bread and new sponge, mayonnaise, Kombucha Tea and soaked granola.  Today I am drying the granola on the wood stove, cooking some beef and bone broth beside it and putting everything away.  I still need to make a menu, but think I will leave it for tomorrow.

So.... what to make for dinner.   I have an abundance of pickled beets left from making beet kvass, beef and bone broth and I have kefir..... Although I have never tried borsch, it made its way to the top of today's menu because of the ingredients that need to be used from the fridge.

 

This should be a great summer soup, hopefully it is cold and yummy.  If it is not yummy, we will try again.  This is the recipe that will be the base.  I plan to use kvass and some of the pickled beets in place of the fresh beets and kefir in place of the sour cream.  Wish me luck.

Lithuanian Cold Beet Soup, Saltibarsciai,

also known as known as cold borsch

or cold bortsch or cold borscht

Borsch is the most famous and popular Russian soup. But no one calls it soup in Russia, it's 'Borsch'. The main ingredients are red beets, cabbage, potatoes and meat or chicken broths. Some people make 'vegetarian' borsch without any meat, only with vegetables.
Borsch has a very rich and delicious taste.

Here is the basic Borsch recipe:

1lb - beef (or chicken)
3 - red beets
0.5lb - cabbage
1 - carrot
4 - potatoes
salt and pepper, to taste

Put beef into a large saucepan and cover with 3 liters cold water. Bring to a boil and reduce heat. Remove the grease froth from the broth surface with a spoon. Cut cabbage, potatoes and carrot. Add chopped vegetables into the cooking pot. Cut red beets. When all vegetables are cooked add red beets at the very end. Add salt and black pepper. Cook for 5 minutes. Borsch is served with sour cream.

The House Around the Corner - Key Lime Pie

Goat's Milk is something I have been trying to develop a taste of for a long time.  I have come a long way, but am not quite there yet.  One of my favorite all time things is a latte made with half fresh goat's milk and half cow's milk, so there is hope for me.

Even without developing a taste for goat's milk, I had a couple of pieces of this key lime pie.  It was so GOOD!  I have not tried making it yet, but plan to one of these days.  Bright, tart, refreshing and healthy.

Here is another wonderful recipe from Katherine's Kitchen!

Cindy

Key Lime Pie

Crust:

2 cups ground almonds
(I use ones I have previously soaked and dried)

1 cup dates

½ tsp salt

Soak dates in ½ cup boiling water. When they are soft, run them through a food processor till smooth

Then add almonds,( I also added a tbsp of ground flax seed). Spread into a greased pie pan.

Filling:

2 cups homemade cream cheese 

(yogurt you’ve strained overnight through cheese cloth)

1/3 cup agave or honey

1/3 -1/2 cup lime juice

Grated peels of 1-2 limes

Combine these set aside.

Combine

3 beaten eggs

1 packet of gelatin

(check out MaryJane Butters online for gelatin alternative called chillOver powder)
MaryJane's Farm - ChillOver Powder 

½ cup milk

Wisk over low heat until thickened, combine with cream cheese mixture.

Pour into pie shell and chill.

You can substitute  1-2 cups fresh or frozen berries in place of lime for a berry pie.

My daughter said this pie was better than any key lime she’d ever tasted! I think it’s so important to be creative with desserts and be able to offer your friends and family delicious treats. Enjoy these in small quantities, they’re rich. I encourage my kids to take small bites and savor them.

Proverbs 23:3 talks about being careful not to crave the food of a ruler, his food is deceptive, or to be given to gluttony. My understanding of the deception is extravagant rich desserts and foods (prepared by servants) may charm your senses, but they will do much harm to your body without you really understanding the relation between the two. I think of the servant food we eat as being fast food, or processed food. Once you start making desserts this way other stuff just doesn’t taste so yummy.

Katherine

The House Around the Corner - Tiramisu Rustica

 Tiramisu Rustica

My friend Katherine has been successfully using fresh goat's milk for quite a long time now.  She has been so encouraging to all of us to have nutritious and beautiful meals.  Thank you for sharing some of these wonderful dessert recipes with all of us!

Cindy

Tiramisu Rustica

(Pronounced tee-dah-mee-sύ)

This is inspired by a traditional Italian dessert,

 I’ve reworked it so you’re using great ingredients and methods.

2 cups flour whole wheat, spelt, Kamut, gluten free (I used Kamut)

-1 cup yogurt

 -1 cup water

Combine these and soak overnight.

½ cup butter

½ cup agave or honey

Cream butter and sweetener together with a beater.

4 beaten eggs

½ tsp baking soda

¼ tsp salt

Combine all ingredients. Pour into two round cake pans, which are greased and floured.

Bake at 350 for 35-45 minutes. Cool completely. The cakes will be thin.

Filling

2 cups homemade cream cheese (yogurt you’ve strained overnight through a cheese cloth)

½  whipping cream-whipped in a cold bowlJ

1/3 – ½ cup agave or honey

Add sweetener to room temperature cream cheese. Fold in ½ of whipped cream then fold in the rest.

So your filling is ready, your cakes are cooled, 2 more simple steps and you’re done!

You’ll need ½ cup of strong coffee or 2 shots of espresso - slightly sweetened

½ cup of cocoa powder

Place first cake on plate, saturate with one espresso shot, or ¼ cup coffee.

Spread ½ of the filling over your cake. Sift ¼ cup cocoa powder over the filling.

Add next layer and repeat. Enjoy!

I doubled my flour and liquid when I soaked them and used ½ for pancakes.

When I get more than one dish out of my efforts I feel so much more accomplished.

Also pictured is

Chocolate Mousse

½-1 cup raw whipped cream, whipped in a cold bowl

4 stiffly beaten egg whites (add a dash of salt or cream of tartar while beating)

6 oz semisweet chocolate

1 tbsp cream

Melt chocolate with tbsp of cream on low heat, cool. Slowly fold in to whipped cream.

Slowly fold in beaten egg whites. You can add a little coffee or espresso to bring out the chocolate flavor. Cool in refrigerator at least an hour.

Now that was easy! And yummy!

Katherine

Low Temperature Yogurts

The Raw Milk Adventure Continues....

Low Temperature Yogurt

After spending time researching raw milk I have become convinced that our family wants to switch completely away from pasteurized milk.   This includes yogurt, which we have been eating a lot of.   There are some great web sites and youtube clips showing how to make raw milk yogurt.  The basic process seems to depend on what type of culture you have.

You can purchase cultures on line.  I intend to do this, but did not get around to it yet.  Instead, when we went to buy milk yesterday my sister and I decided to get three types of yogurt and we shared them.  These were then mixed to make our culture.   What we found was a sheep milk yogurt, a coconut milk yogurt and a greek yogurt.

The milk with the yogurt culture (all three combined) was put into a glass canning jar and lidded up tightly.  My sister has a yogurt maker that she used.  She also is going to try a dehydrator (as soon as she can find it.... probably it is somewhere in the shop).  I tried several different spots around my fireplace... using my candy thermometer to test it out.... too hot.  The milk cannot go above 118 or the enzymes are destroyed.

Finally.... I put hot water into my crock pot, left it off til it got to 110, then put the jars of yogurt into the hot water, put the lid on and put a thick bath towel over the whole thing.  I did need to turn it on low every couple of hours for about 10 minutes at a time.   The candy thermometer helped me keep track of the temperature.  It has now been in there for 8 hours.  It is at 110 degrees right now, and it is just going to stay in there overnight.  In the morning the water should be cold and it should be finished.  

So, this is a work in progress.  Hopefully it turns out!  Here is a paragraph from the web site where you can get the cultures and the web site.  As soon as I pull it together I plan to switch to countertop yogurt!

Two Types of Yogurt Cultures

There are two types of yogurt cultures: Mesophilic and Thermophilic.  Mesophilic cultures are also known as room temperature or counter top yogurt varieties as they culture best at room temperature (70-78 degrees).  You do not need a yogurt maker to use a mesophilic culture.  Thermophilic cultures require heat to culture properly so using a thermophilic culture requires a way to keep the yogurt at 110 degrees for 4-8 hours (depending on the variety).  Yogurt making appliances are a popular choice when working with a thermophilic culture but other methods can work quite well including a crock pot, oven with a low temperature setting, etc.

Cultures for Health