Tag: nutrition

Thanks

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I ran into a student of a few years back at the health food co-op where I have been working recently. We recognized each other, and she brightened my day by thanking me for the class, the first multi-session class I ever offered. It was offered through Ulster Community College Continuing Education program, at the herb farm collective where I was living and working at the time. It was a 2 hour long evening class, one day a week, for seven weeks.

Hi Chrisso,

It was good to see you last Sunday at the Co-Op! I wanted to write and tell you how impressed I was with your Homesteader’s Kitchen class. Your class really challenged me to try things I never thought I could do! I now have an understanding of fermentation and a foundation to build on as I try new projects. It’s still a journey, but one that is worthwhile and connects us to our ancestors.

Thanks again. Marianne Gilday

That felt so good to hear.

In that same spirit of thanksgiving, heres a photo of friendsgiving this past year at Clove Valley Farm and CSA. A Big Big Thank you to my community for feeding me in so many ways.

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Spring Cookery 2 — Some Next Level Cheeses

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Sitting on a tuffet…. separating my curds and whey

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Beautiful curds, some of which go into this maddd profeshhhh cheeze mold (a mini yogurt container with holes poked in the bottom)

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To become a slightly harder cheese

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The next morning…

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And then get enchanted! The one on the left — covered in bacon grease and wrapped in cheese cloth in an ancient process of preserving cheese with saturated fats. The one on the right, likewise infused but with strawberry infused Gin — the alcohol in this case offering preservation as well as flavor profiles.

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Whereas some of the curds, still loose, where set aside to be…

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Wrapped in lightly smoked wild grape leaves and soaked in wine for days or weeks! Except I couldn’t wait that long…

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The texture and color a few days out.

Techniques such as these covered in the newly offered Advanced Cheese Making techniques.  Love!

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.