Book review: Edible Forest Gardens

Edible Forest Gardens
By Dave Jacke and Eric Toensmeier
In keeping with this evening’s theme of total honesty, I will confess that I only read volume II of this two volume set.  This was partially because of a mix-up at the library: I requested both volumes but I got two copies of volume II instead of one [...]

A cheesy confession

It’s likely that nobody remembers my bold proclamation in mid-September about how I was going to start making cheese.  I got this book from the library.  I read the first four pages of it, at least.
But I never got around to picking up ingredients to make any of the cheese recipes.  Then one day it [...]

Nutrition is confusing.

Exhibit A: Why Saturated Fats Are Good For You.

Is soy good for you?

Ever-thoughtful and super smart Cynthia Lair (author of a very good whole foods cookbook and faculty member at Bastyr University in Seattle) offers a really balanced take on this very important question.  Not surprisingly, she comes out strongly in favor of moderation.  Also: think tofu or tempeh, not Boca burger.  Check it out right here.

Recipe: eggplant bhaji

As much as I live for Indian food, I kinda can’t believe I’ve never posted any of our favorites.  This is a nice, easy one that even I can handle.

Eggplant Bhaji
1 med size eggplant, sliced into finger-size strips
2 T. ghee or butter
1 onion, roughly chopped
2-3 cloves garlic, roughly chopped or minced
1 in. ginger root, grated
1/2 [...]

Thyme

Adam’s making stuffing for the Rensenbrink Family Thanksgiving tomorrow, so tonight he took out some thyme he’s had drying for several weeks and removed the leaves from the branches:

Here’s a major limitation of the blog: you’ll have to just imagine how amazing it smelled in our kitchen while he was doing this.
This is the first [...]

Stock/broth basics

I mention broth on here all the time, but I’ve never really posted the how-to.  The good news:  it’s really easy.  The great news:  it adds immeasurable flavor and nutrition to everything you make.  I’ve adapted this very basic recipe from Nourishing Traditions:
Basic Stock
1 chicken or turkey carcass, or 1-2 lbs of beef soup bones
Water [...]

Another sauerkraut method

Oooh, the folks over at Simple Green Frugal Co-op have a really great sauerkraut recipe, and an idea that hadn’t occurred to me before:  purposely fermenting your kraut at a lower temperature, for a longer period, apparently gives you better flavor.  Check it out right here.  This is going into the hopper for that magical [...]

Putting the garden to bed

Yesterday, I harvested the 2nd and last row of parsnips.  These were slightly better than the first:
Some of them were even almost perfect.  They were all tasty.  This was my final harvest for 2009 so the whole family got involved with putting a leaf blanket on the soil for the winter:

Rowan and Anneke used buckets; [...]

Recipe: venison pot pie

Adam’s brother Nigel got a deer last weekend, and gave us a really nice piece of venison.  Here’s what we made (this is adapted from the Better Homes & Gardens cookbook):
Venison Pot Pie
1 pound lean boneless venison
2 T. oil
2 1/2 cups beef stock
1 tsp dried thyme
1 cup frozen peas
1 cup carrots, cubed
1 cup turnips, cubed
1/3 [...]