Tag: farm to table

Spring Cookery 1 — Wild Grape Leaves

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The rice stuffing– soaked, cooked, brown and wild grain mix… wild mint, purslane, scallions…

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The leaves — wild grape leaves, parboiled and preserved in an olive oil and vinegar mix. So many thank yous to Dina Falconi for her work inspiring and feeding the local community, and for her book Foraging and Feasting, which this Wild Grape Leaf preservation method is from…

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The spread over all — homemade hummus with roasted garlic and chives; heaping plate of stuffed wild grape leaves; salad of purslane, sprouts, strawberries and hulled raw hemp seeds; slow cooked sweet potato in butter and bone broth.

Homesteaders Kitchen, Japanese Kitchen in the fall…

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In the fall I will be teaching two classes through SUNY Ulster Continuing Ed, one which I have now offered twice, Homesteaders Kitchen Intensive, and a new class covering Japanese Home Cooking.

3 gallon ceramic crock of miso ready to begin its 6 month fermentation

3 gallon ceramic crock of miso ready to begin its 6 month fermentation

 

Both courses will be once monthly for three months, on weekends in a kitchen on the Stone Ridge Campus of SUNY Ulster.

The Homesteaders Kitchen Intensive will cover Cheese making, Sourdough Bread Baking, Lacto-fermentation and pickling, and basic wines and meads.

The Japanese course will cover many basics — Making soup stocks, both bone broth and mushroom broth; making Miso Paste and Sake; and making various other odds and ends, culminating in making a sushi and soup meal together.

Hope to see you in class —