Right now in our kitchen...
::sourdough starter continues to bubble in preparation of sharing some with three friends. This loaf is no-knead style which I want everyone to try. It is SO fun and simple to play with.
::ginger tonic fermenting in our new giant bell jar with a spigot, last week's incredible thrift find. It's a little salty and fermenty but I can tell it is helpful for the digestion. I down a shot in the morning. (A friend suggested vodka with fresh fruit in this lovely jar...maybe that will be our next experiment?)
::making cream cheese. I love the smell of this dripping ball creamy curd. It fills the whole house with a freshness that makes me smile.
::lacto--fermented sauerkraut. It is milder and gentler than the vinegar variety, loaded with pro-biotics, and such a tasty addition to our meals. I just learned that you can use the brine as a soup stock when the sauerkraut is finished. Read more here.
::chicken soup with local organic swiss chard and homemade chicken stock. It simmered all day in the other thrift find of the week...a crock pot for one dollar! I can tell that this is going to be fantastic. Throw the ingredients into the pot in the morning, then come home to fresh, hot dinner? OH yes.
::kombucha. We are continuing to experiment with different kinds of tea and herbs and leaving it for different lengths of time. The Royal Star Sencha variety left for about 12 days was today's treat. Tangy and sweet and pungent and effervescent. Guzzle-able.
::sour cream and buttermilk. We are going for a second try at making butter and simply have to culture more of that sour cream. Tonite's chicken soup got a big dollop of that on top along with a sprinkle of Celtic Sea Salt. I had NO idea salt could taste so good.
I'm thinking so much about being food creators rather than simply food consumers (introduced by Shannon Hayes), especially as we receive cultures and starts, nurture them, enjoy them ourselves, then make and share more with others. AIl of this making food without going to a store. It is deliciously subversive.
lindsay. you have left me all teary with your words. i am not sure i could ever express to you how much it means to me to know that me saying what i have to say not only feeds my soul but that it also speaks to you and calls forth your own trust, forgiveness and willingness to practice peace. thank you. i am not only glad for you to feel that more every day (which feels so immensely 'right') but i am also so glad for your relationship with your children...it will give you what you most long for. i'm sure of that. with love to you and your family.
Posted by: kris laroche | June 12, 2010 at 09:04 PM
Would love to try the sourdough bread! Recipe please??
Posted by: Amanda | June 12, 2010 at 10:43 AM
I could agree more with this first comment. She just knows say it more eloquently.
and how do you do all this food?
Posted by: Mary Leveque | June 12, 2010 at 08:18 AM
ok, so this comment isn't really about your food post, but i'll leave it here, so maybe you'll see it. everytime i visit your blog, i end up all teary, with a catch in my throat and a tug on my heart. your words & links have stayed with me so deeply ever since i "discovered" your natural parenting website recently. i just want you to know that you're teaching this stranger new ways, new compassion, and new hope...developing my confidence to trust my heart, to forgive myself, and to practice peace. thank you.
Posted by: Lindsay R | June 11, 2010 at 10:25 PM
in addition to my mouth now watering..(thanks..I've been trying to not eat at night when I'm most likely to indulge)..it sounds magical for a child to experience alongside their enthusiastic momma and pappa.
Posted by: jessica murray | June 11, 2010 at 08:52 PM
This food is so beautiful.
Posted by: mrs boo radley | June 11, 2010 at 07:41 PM