sourdough delicata loaf
we grew some delicata squash this year and they are super sweet, extremely starchy, and little. perfect for baking with. success as cupcakes, but also very successful using the sourdough muffin/loaf foundation recipe. maple syrup for the sweetness plus a little bit of cane juice sugar and some pumpkin seeds for crunch sprinkled atop.
these delicatas are also beautiful braised in apple cider – see Andrea Chesman’s Recipes from the Root Cellar (reprinted here, but the original book is well worth the investment – I’ve many favourites that I go to in the winter from it)
waiting for browning
almost ready for the slow cook
everyone raves about duck. whole duck. we usually portion our birds, but I thought, “eh, what the heck”. the beer braised muscovy recipe on this site (scroll down or ctrl + F once you’re there to find it) intrigued me … we have a “smoky” beer that we brewed (a little heavy handed on the carmelization of the malt, heh, heh) which worked out deliciously. I got a little carried away with the dried fruit, so it was a bit overpoweringly sweet.
but I’d still rather portion our birds. look at all the goodies we get out of duck day vs. whole ducks that each result in a meal or two for a family.
shredded cabbage + chopped stinging nettle (gloves!) + salt + LF vessel = delicious
and we’ve now got a fresh crop of stinging nettles off the plants I’d harvested in spring (again, who knew?), along with cabbages sitting awaiting harvest in the garden… another batch to make!
dinner, thanks to Limpy
after a hard day for D, and some butchering, here was dinner no. 2, thanks to Limpy, the 730 lb boar we shared in.
via McLagan’s Odd Bits, we enjoyed Ragu Masterplan (heart, trim & tongue), and tonight a rear leg/shank braised with mirepoix and finished in a cranberry sauce, with a cranberry jam condiment (sugar, vinegar, cranberries: cook). oh yum.
we’re getting better: the more animals we butcher ourselves, the more we’re getting out of the animal (odd bits, braising bits, fat, bone broth, paté, sausages & other charcuterie …)
looking forward to more great dinners, with family, and with friends.
we get to enjoy thanksgiving every day, lucky us.
PB sourdough cookies
I can now make real sourdough cookies (i.e., the flours are properly fermented/soured; this is not just a way to use up “spare” sourdough starter) using a great foundation recipe from GNOWFGLINS sourdough e-course
and they are delicious. can’t wait to get into some variations… maybe gingerbread cookies for Christmas?
- Conquering Sourdough (jenghiskhan2013.wordpress.com)
- Where did Sourdough come from? (barefeetliving.wordpress.com)
- Sourdough Oatmeal Cookies (yumvee.wordpress.com)
while obviously not perfectly adhered to, here are our general guidelines
Pollan’s Food Rules (this is #1 – everything else falls into place after this):
eat (real) food. not much. mostly plants.
from Nourishing Traditions:
proper seed, grain, nut, legume preparation
eat the whole (pasture raised) animal (organs, fat, bones, muscle)
(ideally) biodynamic, organic, local produce*
whole (ideally raw) non-homogenized dairy
*but I take what I can get /afford; sometimes, at best, I’m happy to have whole, fresh produce
from Weston A. Price
high quality fish oil supplements
from Dr. Terry Wahls (much similar to Weston A. Price guidelines & NT)
9 cups fresh veggies & fruit a day (3 dark green, 3 sulfur, 3 colour)
include spices and herbs
Omega 3 rich foods, green leaves and animals fed green leaves (pasture raised & wild), wild fish and seafood
eat organ meats once per week
regular bone broth
sea vegetables once a week
eat local, preferably grow your own
soured brown rice
according to Nourishing Traditions, it’s important to soak your grains at minimum, and best to sour (ferment) them
here’s the crock devoted to grain souring (rice & old fashioned oatmeal each get soured, drained & dehydrated, then stored for use), with a batch of GMO free Lundberg Eco-Farmed short grain brown rice