food fancy
i love you chris and carolyn (and ben and angela).
i went to greenfield to the winter farmer's market and it was crazy busy and awesome. beets and parsnips and local sweet potatoes. heaven. i got a new formula from my herbalist with crazy ingredients like cooked rehmannia and roasted/blackened ginger. i'm learning so much. I am also taking a tea for my thyroid with some of the herbs and flowers from the bitter mint family which is really cool-lemon balm, bugleweed and motherwort. yum.
i am very interested in food preservation so if anyone wants to can, freeze and make jelly out of stuff this spring and summer, i would be happy to find partners. the idea of being able to eat local kale all winter long and blueberry jam and preserves and all that is so exciting.
also: i just learned it's much cheaper to buy a large amount (gallon) of ginger carrots or kimchi than the small jars at the store. my dream is to get a chest freezer in the basement so i can freeze all this stuff. i would also like to know more about cold framing and storage techniques for things like squash and garlic (braids).
food and herb projects:
jams
making osteo-tea (sort of like vitamin/mineral tea that tastes good)
making a broth
making kefir (a fermented dairy beverage)
making kabocha squash for the first time with red lentils
yay.
i went to greenfield to the winter farmer's market and it was crazy busy and awesome. beets and parsnips and local sweet potatoes. heaven. i got a new formula from my herbalist with crazy ingredients like cooked rehmannia and roasted/blackened ginger. i'm learning so much. I am also taking a tea for my thyroid with some of the herbs and flowers from the bitter mint family which is really cool-lemon balm, bugleweed and motherwort. yum.
i am very interested in food preservation so if anyone wants to can, freeze and make jelly out of stuff this spring and summer, i would be happy to find partners. the idea of being able to eat local kale all winter long and blueberry jam and preserves and all that is so exciting.
also: i just learned it's much cheaper to buy a large amount (gallon) of ginger carrots or kimchi than the small jars at the store. my dream is to get a chest freezer in the basement so i can freeze all this stuff. i would also like to know more about cold framing and storage techniques for things like squash and garlic (braids).
food and herb projects:
jams
making osteo-tea (sort of like vitamin/mineral tea that tastes good)
making a broth
making kefir (a fermented dairy beverage)
making kabocha squash for the first time with red lentils
yay.