tag:blogger.com,1999:blog-50628399292182961172024-02-07T06:26:54.383-08:00Sophisticated PeasantGluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-5062839929218296117.post-70088109563456004042016-03-31T08:24:00.002-07:002016-04-07T05:21:30.059-07:00A Month's Worth of Probiotics for the Price of a Cabbage!<span style="font-size: small;"><b>Did
you know that you can easily make your own probiotics at home in your
own kitchen from simple ingredients like salt, water and cabbage?</b></span><br />
<br />
<img align="none" data-cke-saved-src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/d47e9bb5-284a-4410-8987-dc28cbe2911f.jpg" height="314" src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/d47e9bb5-284a-4410-8987-dc28cbe2911f.jpg" style="height: 314px; margin: 0px; width: 163px;" width="163" /> <img align="none" data-cke-saved-src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/dcf50b52-e081-440a-9254-7f10cc3cbc85.jpg" height="177" src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/dcf50b52-e081-440a-9254-7f10cc3cbc85.jpg" style="height: 177px; margin: 0px; width: 314px;" width="314" /><br />
<b> Shredded Sauerkraut</b><b> Wedge Sauerkraut (cabbaged chopped into wedges)<br /><br />Lacto-fermented
cabbage, aka Sauerkraut, is an ancient cultured vegetable that is
loaded with probiotics and enzymes that grow through natural
fermentation. </b><br />
<br />
<b>I like getting my probiotics and enzymes from a food
rather than a bottled supplement. I believe these probiotics and enzymes
become highly available to the body because they are live right from
the food rather than processed in an industrial plant awaiting
rehydration in the digestive tract.<br /><br />People that have taken many
courses of antibiotics usually have reduced and out-of-balance
intestinal bacteria opening the door for illnesses like candida, IBS,
fungal infections, and parasites. </b><br />
<br />
<b>Eating small amounts of
lacto-fermented vegetables (1-2 tablespoons) at lunch and dinner on a
regular basis helps to gently repair the intestinal environment. The
enzymes help to digest the meal while the probiotics repopulate the
intestines with friendly bacteria.<br /><br />Many vegetables can be successfully fermented including the current bounty of root vegetables available in late fall.<br /><br />I
was able to turn my health around partially by eating fermented
vegetables. I tried a few methods and settled on my favorite which is
low impact (no pounding of veggies), measured amounts of salt (so you
know how much you're eating) and the use of common glass canning jars
(no fancy equipment needed).<br /><br />I share my favorite fermenting technique in my book,<br />Lacto-Fermentation Through The Seasons.<br /><img align="none" data-cke-saved-src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/e4ea1b87-b034-4469-9bfe-c52e332fa20f.jpg" height="262" src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/e4ea1b87-b034-4469-9bfe-c52e332fa20f.jpg" style="height: 262px; margin: 0px; width: 200px;" width="200" /></b><br />
<br />
<span style="font-size: 24px;">Special
April Discount for paperback version $20.00, includes shipping.
(regular price, $25.00) PDF instant download is only $15.00<br /><a data-cke-saved-href="http://www.glutenfreesourdough.com/bread-starter-shipping.php#lactoferm" href="http://www.glutenfreesourdough.com/bread-starter-shipping.php#lactoferm" target="_blank">Order Here!</a></span>Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-44950915295462499192015-08-09T04:31:00.000-07:002015-08-09T04:31:23.212-07:00Marinated Summer Greens<br /> <span style="font-size: 18px;"><span style="font-size: 14px;">One of the things I love about summer</span> <span style="font-size: 14px;">is
the many varieties of fresh greens: Swiss Chard, turnip, pea vines,
escarole, lettuce, mustard. There is a vendor at my farmer's market that
offers ethnic Hmong greens. I don't know the names of them but I try
them and like them.<br /><br />When it's hot and humid, the last thing I
want to do is cook but I still need to make sure I have healthy
substantial food ready for me. In the morning, I'll cook a large pot of
greens, enough for 3-4 days, add a marinade and chill in the fridge.
Then the greens are ready for me when I'm hungry.</span><br /><br /><img align="none" data-cke-saved-src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/add58150-5fc3-4d4c-9407-62a0ca0ff1a4.jpg" height="211" src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/add58150-5fc3-4d4c-9407-62a0ca0ff1a4.jpg" style="height: 211px; margin: 0px; width: 314px;" width="314" /><br />Pea Vines<br /><br /><span style="font-size: 14px;">These are pea vines and mushrooms. Very tasty and fun.</span> <span style="font-size: 14px;">I'll
wash and drain whatever greens I have, chop them into bite size pieces
and saute them over low to medium heat in olive oil, coconut oil or
animal fat. Sometimes I add Walking Onion greens or a few cloves of
garlic or chopped mushroom. I'll add the garlic on top of the greens so
they don't burn. If I have some fresh herbs like dill, basil, parsley or
thyme, I'll snip some of them into the pot.</span><br /><br /><img align="none" data-cke-saved-src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/6e235b26-efac-4074-b120-71651b571588.jpg" height="205" src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/6e235b26-efac-4074-b120-71651b571588.jpg" style="height: 205px; margin: 0px; width: 314px;" width="314" /><br /><span style="font-size: 14px;">I try to cook them slowly to avoid scorching but if I do scorch, I'll add a bit of kombucha vinegar as a remedy.</span><br /><br /><span style="font-size: 14px;">After
all the greens are tender but not mushy, I'll take them off the heat
and let them sit in the pot and cool for about 20 minutes. Then I put
them in a bowl with a cover and squeeze fresh lemon and/or lime juice on
top. I'll add a little kombucha vinegar or rice vinegar and a bit of
salt. The resulting tastes are sweet, sour and a trifle salty.</span> <span style="font-size: 14px;">When they're completely cool, I cover and refrigerate</span>. <span style="font-size: 14px;">They last 4-5 days and complement any meal or snack in hot, steamy weather.</span></span><br /><br /><span style="font-size: 18px;">A finished batch of Marinated Swiss Chard<br /><br /><img align="none" data-cke-saved-src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/90b69555-b62f-4d80-b147-666e0e12da3d.jpg" height="199" src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/90b69555-b62f-4d80-b147-666e0e12da3d.jpg" style="height: 199px; margin: 0px; width: 314px;" width="314" /></span><br /><br /><span style="font-size: 18px;">Enjoy the bounty that is summer and share beautiful food with a friend!!</span><br />Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-43957143670166467932015-04-03T06:46:00.000-07:002015-04-03T06:47:59.855-07:00Horseradish Condiment<br />
<br />
<img align="none" data-cke-saved-src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/8d994aa0-96d3-4212-8da5-b582d6966f81.jpg" height="177" src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/8d994aa0-96d3-4212-8da5-b582d6966f81.jpg" style="height: 177px; margin: 0px; width: 314px;" width="314" /><br />
Fresh Horseradish<br />
<br />
<img align="none" data-cke-saved-src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/32ae35db-2eb6-44c4-a141-df265954bf85.jpg" height="107" src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/32ae35db-2eb6-44c4-a141-df265954bf85.jpg" style="height: 107px; margin: 0px; width: 160px;" width="160" /><br />
Finished Horseradish condiment<br />
<br />
Every
Spring I like to share my horseradish condiment video. I make it for
Passover using a fresh hunk of horseradish and my own kombucha vinegar.
It's easy to make and is good on meat, beans, fish, and salad.<br />
<br />
I
use a food processor to grind the horseradish. If you try it, please
remember not to open the food processor right away. Wait at least 15
minutes before opening as the pungent fragrance from the fresh ground
horseradish causes eyes to water and sinuses to burn. Eating the
condiment in small amounts is a good (and safe) way to clear the
sinuses.<br />
<br />
<a data-cke-saved-href="http://www.glutenfreesourdough.com/video1.php" href="http://www.glutenfreesourdough.com/video1.php" target="_blank"><b>Click here for Horseradish Video</b></a>Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-66509490101327247162014-09-29T04:58:00.000-07:002014-09-29T18:57:31.857-07:00Sinus Congestion Buster<span style="font-size: 18px;">Grapefruit Peel Tea for Sinus Congestion Buster</span><br />
<br />
Every August I
do battle with allergies and subsequent sinus infections, which are the
remaining health challenges I have after finally recovering from 2
decades of ill health.<br />
<br />
These days, I have so many less allergies
and sinus days than I used to. However, this summer really seems to be a
whopper. After all the rains and many cool nights we've had, the
flowers are really magnificent; oversized and intoxicatingly aromatic.
The ragweed is as robust as I've ever seen it. Consequently, the pollen
is way up there.<br />
<br />
I used to have many bad allergy/sinus days in a
season but now that I'm healthier I may have 5-10 days in an entire
summer. That said, I've been feeling really challenged the last 2 weeks,
so much so, that I made a pot of soup...in the summer! Also, I usually
buy organic lemons for kombucha or water kefir congestion busters but
alas, there were none, so I bought organic grapefruit.<br />
<br />
I actually
consumed an entire enormous grapefruit in one sitting, something I
rarely do. I was happy to feel my head begin to clear. When I peeled the
grapefruit I admired the thick fragrant peel and the soft, cushy pith
within. I didn't have the heart to toss the peels in the compost without
knowing they couldn't be used for something. I hopped on the internet
and found that boiling the peels into tea was excellent for sinus
congestion! They said it might be very bitter but I happen to like
bitter.<br />
<br />
<img align="none" data-cke-saved-src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/dd35f22e-2a11-4a92-9c18-8461c8ff7f10.jpg" height="205" src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/dd35f22e-2a11-4a92-9c18-8461c8ff7f10.jpg" style="height: 205px; margin: 0px; width: 267px;" width="267" /><br />
I sliced up some peel and made some grapefruit peel tea right away!<br />
I
drank it and felt even more clearing happen. It was bitter but very
palatable. Certainly, honey could be added to balance the bitter.<br />
<br />
<img align="none" data-cke-saved-src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/c7ef12ab-2da3-4813-8992-2bbfdf58357c.jpg" height="147" src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/c7ef12ab-2da3-4813-8992-2bbfdf58357c.jpg" style="height: 147px; margin: 0px; width: 314px;" width="314" /><br />
The
next morning I felt a lot better and had more energy. I drank some of
the leftover tea in the pot and found it to be even more potent without
any extra bitterness.<br />
<br />
<img align="none" data-cke-saved-src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/574ea6e5-b84c-400b-8876-e2fa9d167561.jpg" height="225" src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/574ea6e5-b84c-400b-8876-e2fa9d167561.jpg" style="height: 225px; margin: 0px; width: 314px;" width="314" /><br />
<br />
The Recipe:<br />
slice up pieces of organic grapefruit peel (what you don't use right away can be stored in the freezer for future tea)<br />
3 cups of water in a saucepan<br />
1 large handful of chopped peel<br />
<br />
Bring to a boil and simmer for 15 minutes.<br />
<br />
<br />
<br />
Note: I froze a bunch of chopped peels for the future when grapefruits are not in season.<br />
<br />
Don't you love finding a new remedy that is safe, effective, economical and sustainable?<br />
<br />
Remember, many foods and food prep techniques can be used as medicine. Check out my <a data-cke-saved-href="http://www.glutenfreesourdough.com/bread-starter-shipping.php#intestinal" href="http://www.glutenfreesourdough.com/bread-starter-shipping.php#intestinal" target="_blank">Intestinal Recovery Book</a> and <a data-cke-saved-href="http://www.glutenfreesourdough.com/bread-starter-shipping.php#membership" href="http://www.glutenfreesourdough.com/bread-starter-shipping.php#membership" target="_blank">Video Club</a> for lots of great Food As Medicine recipes.<br />
<br />
Here's a comment from one of my readers:<br />
<div dir="ltr">
<div class="gmail_default" style="font-size: small;">
</div>
<div class="gmail_default">
<span style="font-size: small;">Hi Sharon</span></div>
<div class="gmail_default">
<span style="font-size: small;">I
just wanted to send you a quick but large THANK U :) When I received
your last newsletter I was suffering with a sinus and chest infection,
and was avoiding taking any pharmaceuticals. Having been a Systemic
Candida person my gut bacteria is far too precious to me for that!</span></div>
<div class="gmail_default">
<span style="font-size: small;"><br /></span></div>
<div class="gmail_default">
<span style="font-size: small;">I
did exactly as you advised. I sent my husband down the garden to
retrieve some grapefruits and "set-too" making my concoction.
BRILLIANT! It eased both my sinus and my chest and probably gave my
immune system some much needed vitamin C.</span></div>
<div class="gmail_default">
<span style="font-size: small;"><br /></span></div>
<div class="gmail_default">
<span style="font-size: small;">I'd
also like to say "Congratulations" on creating such a successful
business that helps and encourages so many individuals. </span></div>
<div class="gmail_default" style="font-size: small;">
<br /></div>
<div class="gmail_default">
<span style="font-size: small;">Kindest Regards and Big Hugs</span></div>
<div class="gmail_default">
<span style="font-size: small;">J.T., N.Z. 9/30/2014</span></div>
</div>
Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-26185812275178419142014-09-28T05:23:00.000-07:002014-09-28T05:27:03.030-07:00Lacto-Fermentation Class<span style="font-size: 18px;">Photo Essay from my Lacto-Fermentation Class</span><br />
<br />
Lacto-Fermentation is an ancient fermenting technique that helps repair a
stressed digestion and helps maintain a healthy one! It's easy and
economical. Now is an excellent time to make sauerkraut from newly
harvested cabbages.<br />
<br />
Laura Davis, from <a data-cke-saved-href="http://www.longlifefarm.com/" href="http://www.longlifefarm.com/" target="_blank">Long Life Farm & CSA</a> in Hopkinton, Mass, asked me if I would be willing to offer a fermentation class to her CSA shareholders.<span style="font-size: 18px;"> </span>I
happily accepted for many reasons, one being that I wanted to see how
my commercial kitchen would transform into a teaching kitchen.<span style="font-size: 18px;"> </span><br />
<br />
It transformed beautifully, holding 11 participants! We made sauerkraut and kim chi. Check out the photos:<br />
<br />
Here's Laura!<br />
<span style="font-size: 18px;"><img align="none" data-cke-saved-src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/4d7c3bda-7372-4720-9ec0-eaa3d1dcb61b.jpg" height="448" src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/4d7c3bda-7372-4720-9ec0-eaa3d1dcb61b.jpg" style="height: 448px; margin: 0px; width: 185px;" width="185" /> </span><br />
<br />
Here's the kitchen transformed:<br />
<span style="font-size: 18px;"><img align="none" data-cke-saved-src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/9563b8d4-b96f-41d3-aa80-f09293973bae.jpg" height="336" src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/9563b8d4-b96f-41d3-aa80-f09293973bae.jpg" style="height: 336px; margin: 0px; width: 413px;" width="413" /></span><br />
<br />
Here are the students diligently pressing cabbage into jars:<br />
<span style="font-size: 18px;"><img align="none" data-cke-saved-src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/79b2f007-03ed-4773-8d3f-97fa31410929.jpg" height="240" src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/79b2f007-03ed-4773-8d3f-97fa31410929.jpg" style="height: 240px; margin: 0px; width: 448px;" width="448" /></span><br />
<br />
Here's the Low Salt Sauerkraut I made a few weeks before class:<br />
<span style="font-size: 18px;"><img align="none" data-cke-saved-src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/c6b1c0db-be08-4773-bf06-92f262eb5917.jpg" height="324" src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/c6b1c0db-be08-4773-bf06-92f262eb5917.jpg" style="height: 324px; margin: 0px; width: 448px;" width="448" /></span><br />
<br />
And the kim chi I made...too hot for me!!!<br />
<span style="font-size: 18px;"><img align="none" data-cke-saved-src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/80bdb3b5-8c17-45ec-a614-c2f4c1f3548d.jpg" height="312" src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/80bdb3b5-8c17-45ec-a614-c2f4c1f3548d.jpg" style="height: 312px; margin: 0px; width: 448px;" width="448" /></span><br />
<br />
Now, about a month later, people are opening and enjoying the fruits of our labors.<br />
Learn this easy and ancient technique in my book:<br />
<br />
<b><span style="color: maroon;"><img align="none" data-cke-saved-src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/LF_137_px.JPG" height="160" src="https://gallery.mailchimp.com/79ddac184b0a447eef826b3a1/images/LF_137_px.JPG" style="border: 0; display: inline; line-height: 100%; outline: none; text-decoration: none;" width="122" /></span></b><a data-cke-saved-href="http://www.glutenfreesourdough.com/bread-starter-shipping.php#lactoferm" href="http://www.glutenfreesourdough.com/bread-starter-shipping.php#lactoferm" target="_blank"><b><span style="color: maroon;"><u style="color: #660000; font-weight: normal; text-decoration: underline;"><span style="font-size: 18px;"> Lacto-Fermentation Through The Seasons</span></u></span></b></a><br />
A 60-page book about fermenting vegetables starting in spring right through to fall.<br />
<a data-cke-saved-href="http://www.glutenfreesourdough.com/bread-starter-shipping.php#lactoferm" href="http://www.glutenfreesourdough.com/bread-starter-shipping.php#lactoferm" target="_blank"><u style="color: #660000; font-weight: normal; text-decoration: underline;"><span style="color: maroon;">Purchase in PDF or Hard Copy</span></u></a><br />
<br />
<b><span style="font-size: 24px;"></span></b>Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-71893295002566205892013-10-01T04:42:00.000-07:002013-10-01T04:43:58.615-07:00Anyone heard of Fuzzy Melon?<br />
<div style="margin-bottom: 0in;">
<b>The </b><span style="color: blue;"><u><a href="http://www.ashlandfarmersmarket.org/" target="_blank"><b>Ashland
Farmers Market</b></a></u></span><b> has many fine vendors. This
season I have bought way too much handcrafted jewelry (at affordable
prices, I might add) and pounds and pounds of gorgeous produce. One
vendor from </b><span style="color: blue;"><u><a href="http://www.flatsmentorfarm.org/about-us/" target="_blank"><b>Flats
Mentor Farm</b></a></u></span><b>, features Asian produce. Flats
Mentor Farm has created a wonderful situation to support small
farmers of diverse ethnic backgrounds. Check out their website to
read about this wonderful organization.</b><br />
<br />
<b>I
always ask Nua, who runs the booth, for directions on how to use
these vegetables I've never seen before. She has been very helpful.
She is also happy that I am so willing to try new veggies. I've tried
Pea Vines and loved them, and Bitter Melon which is really bitter!
And most recently I've tried Fuzzy Melon. It runs from about
8 inches to 16 inches long and has a layer of fuzz on the outside of
it. When the melon is young the fuzz rubs off with your finger but
when it is more mature the skin needs to be peeled. I've only bought
young ones so far.</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPpPs6PP4NUA30RvePx6q7g-4uteorJm-drnZN7cSTyq6gUW9YB17rY8JNE5kHUA04r08dgbIeXfHWyXEdS9Fm00hMK1gw6kExf-mCfc11nL2cVrnrzfuLAUS1k_DtXk5qnedWXQPIC98/s1600/Fuzzy+melon+400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPpPs6PP4NUA30RvePx6q7g-4uteorJm-drnZN7cSTyq6gUW9YB17rY8JNE5kHUA04r08dgbIeXfHWyXEdS9Fm00hMK1gw6kExf-mCfc11nL2cVrnrzfuLAUS1k_DtXk5qnedWXQPIC98/s320/Fuzzy+melon+400.JPG" width="320" /></a></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Nua told me it is used in soup,
even in summer! Sometimes it is peeled but I decided not to peel it
since the peel was fairly thin.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjlTsts46PNZbnOoy8xNkWulnuiN4LV5hrrdo1umdhJWSPWsKRPmd8x7jogevSPSs9nHxXEvWBpwANXF2ZwkbjjXJHd4TgBEnmjQ3OVVko96pD85EywT1VAStyXWEg8LaVvXBxJVxQDI/s1600/Cut+melon+master+400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjlTsts46PNZbnOoy8xNkWulnuiN4LV5hrrdo1umdhJWSPWsKRPmd8x7jogevSPSs9nHxXEvWBpwANXF2ZwkbjjXJHd4TgBEnmjQ3OVVko96pD85EywT1VAStyXWEg8LaVvXBxJVxQDI/s320/Cut+melon+master+400.JPG" width="320" /></a></div>
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<div style="margin-bottom: 0in;">
<b>I chopped it up and simmered it
in some tomato water leftover from making ketchup. I tried to make
ketchup and used whatever second quality tomatoes I could find at the
farmers market. Problem was that we had huge rains just a few days
before and the tomatoes were extra juicy. They were also Heirloom
tomatoes rather than paste or sauce tomatoes. I learned my lesson as
I only got 3 cups of ketchup from 15 pounds of tomatoes.</b><b></b><br />
<b><br /></b><b>What
I did get, however, was a gallon of watery tomato juice. I used this
flavorful juice to simmer the fuzzy melon, which worked very well.
Fuzzy melon, without much of its own taste, takes on the taste of
whatever it is cooked with.</b></div>
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<br /></div>
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</div>
<div style="margin-bottom: 0in;">
<b>Here is the finished Fuzzy
Melon in Tomato Juice. I read online that it is better to cook the
whole thing rather than leave it uncut for very long. I used the
whole melon and froze lots of it in portions in the juice. I believe
it would be excellent in a crock pot stew, or in a bean pot. It is
really delicious and I highly recommend trying it if you can find
it!</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQcsqAHJvdW1Jo5ECQtPVoV6p8WRTq3UsIAc9lFhhlHia1mBeN5pof1S3YtfIXPpYuCRGhsFGULX04JLC5WPmSU0THN-6aw75ZKzHsj7wdV8BiuxrpCX9VVedXj4I0omNXMkTNxqaJ3E4/s1600/Cooked+400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQcsqAHJvdW1Jo5ECQtPVoV6p8WRTq3UsIAc9lFhhlHia1mBeN5pof1S3YtfIXPpYuCRGhsFGULX04JLC5WPmSU0THN-6aw75ZKzHsj7wdV8BiuxrpCX9VVedXj4I0omNXMkTNxqaJ3E4/s320/Cooked+400.JPG" width="320" /></a></div>
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Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-42087142127958050702013-08-27T04:16:00.000-07:002013-08-27T04:21:12.314-07:00Saving Veggie Trimmings, Boosting Nutrition & Wasting Nothing!<br />
Remember, now is the time to freeze your veggie trimmings for fall and winter soupstocks. As you harvest from your garden or bring home your CSA share or bring home fresh produce from the market, save all those peelings, tops, ends, seeds, outer leaves, tough leaves and overgrown beans. If it is not spoiled, it's good for soup! Use as much of the veggies as possible and waste as little as possible.<br />
<br />
The gelatin in those slow cooked meat/bone soups is excellent for rebuilding digestion, healing joints and strengthening the immune system. Adding the frozen veggie trimmings to the soups boosts the nutritive value of your soup stocks. Also, those oversized squashes that hide under the leaves are excellent grated and frozen and then added to winter bean pots.<br />
<br />
Check out the frozen veggie photos:<br />
<br />Carrot Greens
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDADlPEzDjUeeCiH4zF5z9vOR-n13WPBaqGBkSitVxP-3A0JF0tK4XITLLdxs-ET96NyiqRqXLA_9SCSIiwk4h2o_8_XwSgzM6PXx1mkj4RRXPTUV46xjcAMkq1wd8Rn3oVaE3Wboxgn4/s1600/Carrot+Greens+small.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDADlPEzDjUeeCiH4zF5z9vOR-n13WPBaqGBkSitVxP-3A0JF0tK4XITLLdxs-ET96NyiqRqXLA_9SCSIiwk4h2o_8_XwSgzM6PXx1mkj4RRXPTUV46xjcAMkq1wd8Rn3oVaE3Wboxgn4/s1600/Carrot+Greens+small.JPG" /></a></div>
<br />Grated Summer Squash
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv585o_cNapJ8lCGHgwyy1-DpEstDSkTy7naQ8LK852kWtDaPMUlcdO0ZkSV-eKAAXm2Tjwjj1xwTkIQ3PDb2rG5q54K1mzZYFjy3ncKjtXKRyNNrKnnqbNtYdWGm3soxKTUpnw_ZsFjc/s1600/Squash+small.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv585o_cNapJ8lCGHgwyy1-DpEstDSkTy7naQ8LK852kWtDaPMUlcdO0ZkSV-eKAAXm2Tjwjj1xwTkIQ3PDb2rG5q54K1mzZYFjy3ncKjtXKRyNNrKnnqbNtYdWGm3soxKTUpnw_ZsFjc/s1600/Squash+small.JPG" /></a></div>
<br />
Radish Greens
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<br />
Garlic Scapes
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<br />
Tomatoes
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Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-42738763933730794432013-06-26T13:10:00.000-07:002013-06-26T13:10:40.673-07:00July NewsletterThis month's newsletter features an article on baking Gluten-free Sourdough Bread in the heat of summer!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lxK5XGAHRKQUZB-MIbL59EXeSf6h5QXuhJeRALTq8VV2B-ibD4j8Tdv0ewz-WP-fLRY-xQ-RDdplKo_mU63_At0fUyJJhQuhwGXo5iNPeq4QgmhIkAN4l8vE4fvgO4zrWnmdLUUq2ew/s1600/Heirloom+Master+-+300.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lxK5XGAHRKQUZB-MIbL59EXeSf6h5QXuhJeRALTq8VV2B-ibD4j8Tdv0ewz-WP-fLRY-xQ-RDdplKo_mU63_At0fUyJJhQuhwGXo5iNPeq4QgmhIkAN4l8vE4fvgO4zrWnmdLUUq2ew/s1600/Heirloom+Master+-+300.JPG" /></a></div>
Also a recipe and video for Marinated Tomatoes using home made Kombucha vinegar. Yum!<br />
<br />
<a href="http://us4.campaign-archive2.com/?u=79ddac184b0a447eef826b3a1&id=3ea9324fb9" target="_blank">Click here to read! </a>Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-49383364778076923542013-06-11T08:12:00.000-07:002013-06-18T10:01:47.980-07:00Walking Onions!!<b>Grow Your Own Perennial Onions!! </b><br />
<b>Also known as Walking Onions, Egyptian Onions, and Topsetting Onions.</b><br />
<br />
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<br />
Every part of the Walking Onion plant is edible.<br />
Plant them once and start harvesting the very next year.<br />
The harvest grows larger each year, yielding pounds and pounds of food!<br />
Great fermented, raw, sauted and steamed.<br />
<br />
20 bulblets, plants a 4x4 patch of soil and costs $21 including shipping.<br />
They can thrive in ordinary soil in half to full sun.<br />
supplemental watering after they are established.<br />
<br />
<a href="http://www.glutenfreesourdough.com/books.php#onion" target="_blank">Order now for summer shipment </a><br />
<br />
<b><a href="http://www.glutenfreesourdough.com/video2.php" target="_blank">Watch Video about Growing Walking Onions!</a> </b><br />
<br />
<b><a href="http://glutenfreesourdough.com/video2.php" target="_blank">Watch Video about Cooking with Walking Onions!</a> </b><br />
<br />
<b>More info: </b><br />
I love this plant because it can thrive in poor soil with not too much light. I do not water it! The better the light and soil, the better the plants but you do not need an optimum spot for walking onions.<br />
<br />
I harvest pounds and pounds of food from my walking onion patch with almost no work. I have 2 patches that I used to occasionally weed but one patch has developed a native ground cover called henbit, which keeps the weeds down.<br />
<br />
$21 gets you 20 onions sets which are little bulblets.They ripen at the top of the plant through early summer. I harvest them in late July/early August and ship them out quickly by priority mail. They should be planted as soon as possible<br />
<br />
You will see small scallions growing in the fall. Best to leave them alone.
The following Spring you can cut scallions and use the other parts for freezing for future soups and stews, saute's, fermenting, and marinades.<br />
<br />
I love to use the stalks in place of regular onions. The bulbs are fairly small so I usually just leave them in place for a few years. They will multiply over the following winter, doubling the amount of your patch.<br />
<br />
Over the years when you have too many plants you can harvest the extra bulbs for winter soups and stews. The plant is called "Walking Onions" because when the sets develop at the top of the plants, the weight of them makes them fall over. Sometimes the sets root themselves outside the boundaries of the patch hence they seem to be "walking" out of their beds.<br />
<br />
<a href="http://www.glutenfreesourdough.com/books.php#onion" target="_blank">Order now for summer shipment</a>Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-69555846725311505652013-06-01T07:39:00.000-07:002013-06-01T07:39:59.323-07:00June Newsletter
Who is the Sophisticated Peasant anyway? <br>
Read the newsletter to find out!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NHZbUXV8AqYVaS9pZBtUtexXpq45ouD_7nokfvx50tKjSrjQ7A-aEetkWVClKi6Dx1Pue9iZcDYG7kVLNQmhUakMmk9uw2cSORTBfqLv0KO6lNl10-Lb4jLxNXaDpC65tFot9HVb79w/s1600/4+Marinating.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NHZbUXV8AqYVaS9pZBtUtexXpq45ouD_7nokfvx50tKjSrjQ7A-aEetkWVClKi6Dx1Pue9iZcDYG7kVLNQmhUakMmk9uw2cSORTBfqLv0KO6lNl10-Lb4jLxNXaDpC65tFot9HVb79w/s320/4+Marinating.JPG" /></a>
<p><a href="http://us4.campaign-archive1.com/?u=79ddac184b0a447eef826b3a1&id=f224e4ea53">Click here to read</a></p>Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-90292395193918320622013-05-27T05:52:00.002-07:002013-05-27T05:52:58.332-07:00May NewsletterMay Newsletter has photos of readers' baking creations and their personal variations! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xlfYyHEVvyCYrSqwCX0ZRQDsMyAA53Q20LbRbLRCUZ_zOeXQ7ibglkpQhdh5jXaG8Me3ZLErinIzjh3P3bGp6xxcQUQljNfsYrOeJcXcTkTNb9cmpRx_QUARWL-5aOoIhk-_5rMxtQ4/s1600/Bread+Katharina+Kurth+-+300.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xlfYyHEVvyCYrSqwCX0ZRQDsMyAA53Q20LbRbLRCUZ_zOeXQ7ibglkpQhdh5jXaG8Me3ZLErinIzjh3P3bGp6xxcQUQljNfsYrOeJcXcTkTNb9cmpRx_QUARWL-5aOoIhk-_5rMxtQ4/s320/Bread+Katharina+Kurth+-+300.jpg" /></a>
<p>Also a piece on getting ready to ferment vegetables as we move into the gardening season.</p>
<a href="http://us4.campaign-archive2.com/?u=79ddac184b0a447eef826b3a1&id=a4848c5986">
<b>Click here to read newsletter!</a></b>Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-28394461188721302212013-04-27T05:53:00.000-07:002013-04-27T06:06:54.374-07:00Walking Onions for sale!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pYQFpr4J5E-2St98T35mULHyc79E6riWy5Rq0zV1-gn-dXQPmPXrlxXFI5GZwPaok6s7pvjcb3cV16E4Gj9o6gDE3yuPTIQAZNCjRBAaviE08PDYacWVXOnFOBAYaXQ874K52wndjEQ/s1600/Walking+onions1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pYQFpr4J5E-2St98T35mULHyc79E6riWy5Rq0zV1-gn-dXQPmPXrlxXFI5GZwPaok6s7pvjcb3cV16E4Gj9o6gDE3yuPTIQAZNCjRBAaviE08PDYacWVXOnFOBAYaXQ874K52wndjEQ/s320/Walking+onions1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5615506576931702258" /></a><br /><br />Walking Onions are a fabulous perennial vegetable. They need minimal care and will produce a large amount of food in a very small space. All the parts of the plant are edible! <br /><br />I use the different parts in salads, sautes, stews, soups and lacto-fermentation. I begin harvesting in early spring when the first greens come up. I continue to harvest the greens and later on harvest flower stalks, flower buds, and sometimes complete plants. <br /><br />The top photo is my walking onion bed in early spring. The bottom photo is in late spring. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-svAHhu6wC6w24YIX2GD5RVxz1lmWaD6tWGY_p2TKBWzCmX6Mex3pdQAdGjdQ-ofO5A1UsvJqm_iI90ZoHDrZ5IB89ShO5MR9G8IxtFqEl0RNIja_6J1EDMwf8ldNN4yHn6_CXKXl1Ss/s1600/Walking+onion2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-svAHhu6wC6w24YIX2GD5RVxz1lmWaD6tWGY_p2TKBWzCmX6Mex3pdQAdGjdQ-ofO5A1UsvJqm_iI90ZoHDrZ5IB89ShO5MR9G8IxtFqEl0RNIja_6J1EDMwf8ldNN4yHn6_CXKXl1Ss/s320/Walking+onion2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5615506590314614114" /></a><br /><br /><br /><br />As I harvest I keep in mind not to use it all so there will be plenty for next year.
<br /><br />
This season I have extra walking onion bulblets for sale!!<br />
20 bulblets for $21 including shipping. US only please. Comes with planting directions.
<br /><br />
20 bulblets will plant a 4 square foot bed. Planting directions included.
Order now. Shipping begins in late July and runs through mid August.
<h4>To learn more about this high producing plant <a href="http://www.glutenfreesourdough.com/video2.php"><br />
Watch this video.</a>
<br /><br />
<a href="http://www.glutenfreesourdough.com/books.php#onion">Click Here to Order Walking Onions for your garden.</a></h4>Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-599097223229037872013-04-01T14:08:00.000-07:002013-04-01T14:08:13.806-07:00April NewsletterFree April Newsletter<br>
Read about bread tips and a great recipe using parsnips!!<br>
<a href="http://us4.campaign-archive2.com/?u=79ddac184b0a447eef826b3a1&id=49caee1e6c">Click Here to Read</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip9Sw9kk6Lp-AE-dib4DMooHWu08qvEirSOxNlU4CkAEZPwCCU8nEatcZOOZ3g_y7-gTSuksN9ZafZ0auED-BRFepVCFT1NIaVhozQX0CQvI1A_A5IBjuNnU_-Kp56jva-1SF-G1Ui4qU/s1600/Parsnips+300.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip9Sw9kk6Lp-AE-dib4DMooHWu08qvEirSOxNlU4CkAEZPwCCU8nEatcZOOZ3g_y7-gTSuksN9ZafZ0auED-BRFepVCFT1NIaVhozQX0CQvI1A_A5IBjuNnU_-Kp56jva-1SF-G1Ui4qU/s320/Parsnips+300.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfrkmk7ws1jsrKbPcpEaUfCylBen2STTtNDg7F9YV8FRHMOADj3FbRqSlVpCpCUhLYaot3cPwZV9V5g4WL49R7yCKlGQaZFFd169JLi2GkTaiz6UgENhR5oA36GYEaxQEAYt_0Gw3CAY/s1600/Baked+300.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfrkmk7ws1jsrKbPcpEaUfCylBen2STTtNDg7F9YV8FRHMOADj3FbRqSlVpCpCUhLYaot3cPwZV9V5g4WL49R7yCKlGQaZFFd169JLi2GkTaiz6UgENhR5oA36GYEaxQEAYt_0Gw3CAY/s320/Baked+300.JPG" /></a>Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-39109856994462099832013-03-06T04:00:00.001-08:002013-03-06T04:00:27.492-08:00Free March NewsletterMarch Newsletter<br />
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<br />
This month I share about some of my experiences as a gluten-free
sourdough recipe developer. I also share a quick treat concoction I
threw together.<br />
Here's the link: <a href="http://us4.campaign-archive1.com/?u=79ddac184b0a447eef826b3a1&id=0effc2651f&e=" target="_blank">Newsletter </a><br />
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<br />Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-32786374755322690352013-02-03T14:18:00.001-08:002013-02-03T14:20:18.332-08:00Free February NewsletterFebruary Newsletter<br />
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<br />
This month features:<br />
<b>"Throw-together Pancakes"</b> using leftover frozen starter and whatever flours are left in the fridge.<br />
<br />
<b>Soft Food</b><br />
I
needed to have some dental work a few weeks ago and needed a whole week
of soft food. Using my blender I transformed nutrient dense, highly
digestible and tasty food into sustaining mush. It's not so much about
the blending but about the food choices.<br />
<br />
Photos of bakers' successes! <br />
<br />
Here's the link:<u> <a href="http://us4.campaign-archive2.com/?u=79ddac184b0a447eef826b3a1&id=64c57e0ffc" target="_blank">Newsletter</a></u><br />
<br />
Enjoy!Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-80055110851711644432012-12-02T12:30:00.004-08:002012-12-02T12:30:50.227-08:00Free December Newsletter<b>December Newsletter features a delicious and beautiful holiday dessert:
English Trifle and it's gluten-free, sugar-free and vegan!! </b><br />
<br />
<a href="http://us4.campaign-archive1.com/?u=79ddac184b0a447eef826b3a1&id=a343508052">Click to read </a><b><br /></b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-ESRGd1vPeaDnGisxSJDnlBHYEoGDkIOm8iRzK2DlV1qX-ZX9XNua6hAA2xS7JIyyJ9Fn1I7aggpwnalI_V0jqEGQ6Rhhn99qBy0JTW-IIFeKAXCHP4BcWCNGK150KsPr1RHXLJOn8o/s1600/English+Trifle+-+600+px.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-ESRGd1vPeaDnGisxSJDnlBHYEoGDkIOm8iRzK2DlV1qX-ZX9XNua6hAA2xS7JIyyJ9Fn1I7aggpwnalI_V0jqEGQ6Rhhn99qBy0JTW-IIFeKAXCHP4BcWCNGK150KsPr1RHXLJOn8o/s320/English+Trifle+-+600+px.JPG" width="320" /></a>Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-23081890503960668892012-11-26T18:10:00.002-08:002012-11-26T18:11:28.527-08:00Free November NewsletterNovember Newsletter <b><a href="http://us4.campaign-archive1.com/?u=79ddac184b0a447eef826b3a1&id=2fa95bf27a">Click Here to Read</a></b><br />
This month's topics:<br />
<ul>
<li>Holiday Food</li>
<li>Natural Antihistamine</li>
<li>My article published in Living Without Magazine Dec/Jan edition!!</li>
<li>My new website!</li>
</ul>
<br />
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Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-37226764942684726162012-10-30T03:05:00.001-07:002012-10-30T03:05:36.363-07:00Free October NewsletterOctober Newsletter!<a href="http://us4.campaign-archive2.com/?u=79ddac184b0a447eef826b3a1&id=1a5efcc68a"> <b>Click here to read</b></a>
This month's topics:Bread Q&A's, Sauerkraut, Veggie Broth, Kohlrabi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7oBU5lNheSWi31ecFQ0GuA4ycJf6z_3_4ajhUUYfxgCDNuBBB28EoTlNAtbmqZ4hKkbj7JhnN9XHdQwQ6_5AGzHiOAMaUC8AkuxLw3uFkjyAaBFdT4oMZe6RVw_uGjLw8uh81TRGLOM/s1600/cabbage++300.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="229" width="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7oBU5lNheSWi31ecFQ0GuA4ycJf6z_3_4ajhUUYfxgCDNuBBB28EoTlNAtbmqZ4hKkbj7JhnN9XHdQwQ6_5AGzHiOAMaUC8AkuxLw3uFkjyAaBFdT4oMZe6RVw_uGjLw8uh81TRGLOM/s320/cabbage++300.jpg" /></a></div>
Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-77741424800994477922012-09-03T12:55:00.001-07:002012-10-30T03:05:27.225-07:00Free September Newsletter!!September Newsletter is out!! <a href="http://us4.campaign-archive1.com/?u=79ddac184b0a447eef826b3a1&id=3244121c34"><b>Click here to read</b>!</a>
This month's topics:
Lacto-Fermented Cucumber Relish
Whole Grain Sorghum
Frozen Tomatoes
Congestion Buster
Bread Crumbs & recipe for GF meatloaf
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Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-15288718143032555162012-08-07T04:08:00.001-07:002012-08-07T04:08:15.430-07:00Free August Newsletter!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUtgUCjHPwq0UmGKcELwIUYvMdveEgd8-yQ5e3oIUPLmKOAROmez0qJLUlOoL7oYufVKAntzXoBIOOeSvVqYJMKMj-VenVKO9dLpttbLwjaxP-F8JIJcn6zLRNO35IKdLmJ8Oxu_ecT0/s1600/Bulblets+small.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="130" width="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUtgUCjHPwq0UmGKcELwIUYvMdveEgd8-yQ5e3oIUPLmKOAROmez0qJLUlOoL7oYufVKAntzXoBIOOeSvVqYJMKMj-VenVKO9dLpttbLwjaxP-F8JIJcn6zLRNO35IKdLmJ8Oxu_ecT0/s320/Bulblets+small.JPG" /></a></div>
August Newsletter!! <a href="http://us4.campaign-archive2.com/?u=79ddac184b0a447eef826b3a1&id=139d505530">Click to read!</a>
<br /><br />
This month's topics:<br />
Flour: Store Bought vs. Home Milled
Easy Summer Corn-Free Succotash
Summer Greens for Winter Soups
Rhubarb Rose Petal Water KefirGluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-55591876151281947862012-07-25T09:55:00.000-07:002013-09-15T06:12:34.413-07:00Walking Onion Bulblets for Sale!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pYQFpr4J5E-2St98T35mULHyc79E6riWy5Rq0zV1-gn-dXQPmPXrlxXFI5GZwPaok6s7pvjcb3cV16E4Gj9o6gDE3yuPTIQAZNCjRBAaviE08PDYacWVXOnFOBAYaXQ874K52wndjEQ/s1600/Walking+onions1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5615506576931702258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pYQFpr4J5E-2St98T35mULHyc79E6riWy5Rq0zV1-gn-dXQPmPXrlxXFI5GZwPaok6s7pvjcb3cV16E4Gj9o6gDE3yuPTIQAZNCjRBAaviE08PDYacWVXOnFOBAYaXQ874K52wndjEQ/s320/Walking+onions1.jpg" style="cursor: hand; cursor: pointer; float: left; height: 180px; margin: 0 10px 10px 0; width: 320px;" /></a><br />
<br />
Walking Onions are a fabulous perennial vegetable. They need minimal care and will produce a large amount of food in a very small space. All the parts of the plant are edible! <br />
<br />
I use the different parts in salads, sautes, stews, soups and lacto-fermentation. I begin harvesting in early spring when the first greens come up. I continue to harvest the greens and later on harvest flower stalks, flower buds, and sometimes complete plants. <br />
<br />
The top photo is my walking onion bed in early spring. The bottom photo is in late spring. <a href="http://artofgluten-freesourdoughbaking.com/?page_id=1865">Click here to view my Walking Onion Video</a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-svAHhu6wC6w24YIX2GD5RVxz1lmWaD6tWGY_p2TKBWzCmX6Mex3pdQAdGjdQ-ofO5A1UsvJqm_iI90ZoHDrZ5IB89ShO5MR9G8IxtFqEl0RNIja_6J1EDMwf8ldNN4yHn6_CXKXl1Ss/s1600/Walking+onion2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5615506590314614114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-svAHhu6wC6w24YIX2GD5RVxz1lmWaD6tWGY_p2TKBWzCmX6Mex3pdQAdGjdQ-ofO5A1UsvJqm_iI90ZoHDrZ5IB89ShO5MR9G8IxtFqEl0RNIja_6J1EDMwf8ldNN4yHn6_CXKXl1Ss/s320/Walking+onion2.jpg" style="cursor: hand; cursor: pointer; float: left; height: 160px; margin: 0 10px 10px 0; width: 320px;" /></a><br />
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<br />
As I harvest I keep in mind not to use it all so there will be plenty for next year.
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<br />
This season I have extra walking onion bulblets for sale!!<br />
20 bulblets for $21 including shipping. US only please.
<br />
<br />
20 bulblets will plant a 4 square foot bed. Planting directions included.
Order now. Shipping begins in late July and runs through mid August.
<br />
To learn more about this high producing plant <a href="http://www.glutenfreesourdough.com/video2.php" target="_blank">watch this video.</a><br />
<a href="http://www.glutenfreesourdough.com/books.php#onion">Click Here to Order</a>Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-67183036938437408252012-05-07T13:09:00.000-07:002012-05-07T13:09:28.205-07:00Green Garlic<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmHI0epk0K4gvCCZb47zqa29ZI13iWg-G4nmI5aD0nSq9jJeWdXemv5XMh0FdqRRwERi4z65Mi-Q1Tdx4BlGkgzUp8BFotDvYwSIyV-8yvH2z56njo_Uv7Z0-wyzUnYqU3xIijYOMOe0/s1600/Green+Garlic+plant+300px.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="314" width="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmHI0epk0K4gvCCZb47zqa29ZI13iWg-G4nmI5aD0nSq9jJeWdXemv5XMh0FdqRRwERi4z65Mi-Q1Tdx4BlGkgzUp8BFotDvYwSIyV-8yvH2z56njo_Uv7Z0-wyzUnYqU3xIijYOMOe0/s320/Green+Garlic+plant+300px.JPG" /></a></div>
Green Garlic is garlic grown for the greens rather than for the bulb.<br /><br />
I love my green garlic patch! It produces lots of food with almost no work!!<br /><br />
Plant garlic cloves in an ordinary garden bed in the fall. After a cozy winter sleep greens will emerge in the spring.<br /><br />
These greens can be used like scallions as well as in sauteed meals and even <a href="http://sophisticatedpeasant.blogspot.com/search/label/green%20garlic">fermented</a>.
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When the greens become too coarse to chew they can be harvested and frozen for future soupstocks and bean pots.<br /><br />
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Greens ready for freezer<br /><br />
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Greens & roots ready for freezer
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Chopped, coarse greens in a bean pot.<br /><br />
<br /><br /><br /><br /><br /><br /><br />At a certain point in their growing cycle the stalks get thick and are excellent chopped and sauteed. Like the greens, they are excellent <a href="http://sophisticatedpeasant.blogspot.com/search/label/green%20garlic">fermented</a>!<br /><br />
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A few weeks later come the loopy "scapes" also known as flower stalks. These also make an excellent saute and an equally excellent <a href="http://sophisticatedpeasant.blogspot.com/search/label/green%20garlic">ferment</a>.<br /><br />
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Each element of the green garlic plant has a peak season before the leaves, stalks or scapes become too tough to chew. With practice and taste testing you will get the feel of when to harvest for eating and fermenting and when to harvest for freezing for soups and bean pots.
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As your green garlic patch gets bigger, harvest entire plants to keep it to the size you want.Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-14757756364936981292012-05-03T08:17:00.000-07:002012-05-03T08:18:18.561-07:00May Newsletter!!<div class="separator" style="clear: both; text-align: center;">
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HI All,
The May Newsletter is here! Topics include Water Kefir Soda, Quinoa, Fermented Mackerel and Oven Baked Gluten-Free Pancakes. <a href="http://us4.campaign-archive1.com/?u=79ddac184b0a447eef826b3a1&id=002fcd2b9c">Click to read it!</a>Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-40710114398302047062012-03-30T14:48:00.002-07:002012-03-30T14:51:59.620-07:00April Newsletter is Out!April Newsletter is out. I've had fun with this newsletter as it involves spring gardens and fermentation ideas. Enjoy! <a href=" http://us4.campaign-archive2.com/?u=79ddac184b0a447eef826b3a1&id=cbbf2bca14"> Click here for the link</a>Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0tag:blogger.com,1999:blog-5062839929218296117.post-33575816729491308532012-03-09T05:25:00.009-08:002013-08-11T07:54:56.234-07:00New Book!! Lacto-Fermentation Through The Seasons<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQR-YyrrCGpn5LZib4UIRqI9clHlM-GyTlEOodIIT8jvluABMo8oBFwlyTy3Ccj_x-qX2svzzYI2qc1uf-QxDfSTwBl1_Llj7PvXfBA5FeoOLc5_RG7UixZUzesOqxbAShajdB6Iz2YQ/s1600/LF+400+px.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5717920363115151746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQR-YyrrCGpn5LZib4UIRqI9clHlM-GyTlEOodIIT8jvluABMo8oBFwlyTy3Ccj_x-qX2svzzYI2qc1uf-QxDfSTwBl1_Llj7PvXfBA5FeoOLc5_RG7UixZUzesOqxbAShajdB6Iz2YQ/s320/LF+400+px.JPG" style="cursor: hand; cursor: pointer; float: left; height: 320px; margin: 0 10px 10px 0; width: 244px;" /></a><br />
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This book of 23 recipes includes the basics of lacto-fermented vegetables starting with spring vegetables like rhubarb and snap peas, moving into summer with cucumbers and summer squash and on into the fall with cabbage and root vegetables. <br />
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Includes recipes for other less commonly fermented vegetables like swiss chard, garlic scapes and daylily buds! <br />
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The book highlights my favorite fermenting technique using a salt brine and glass jars. I like this technique best because the amount of salt can be carefully controlled.<br />
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<a href="http://www.glutenfreesourdough.com/books.php#lactoferm" target="_blank">Click here to learn more and purchase!</a><br />
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<script><br> (function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){<br> (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o),<br> m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m)<br> })(window,document,'script','//www.google-analytics.com/analytics.js','ga');<br><br> ga('create', 'UA-43111603-1', 'sophisticatedpeasant.blogspot.com');<br> ga('send', 'pageview');<br><br></script> Gluten Free Sourdough Bakerhttp://www.blogger.com/profile/01076238876621485015noreply@blogger.com0