Our small flock get sun and exercise every day (as well as fresh grain every morning). Dave and I enjoy their antics (I had no idea chickens could be so entertaining), and lots of nutrient-rich eggs.
It was what was in the fridge: organic brown rice, half an onion, butternut squash-kale kimchi, and eggs fresh from from the coop. I stirred the egg in hot butter over medium heat till it was just set. I moved this to a bowl. Then it was chopped onion into heated toasted sesame oil. It smelled wonderful as I stirred till the onions became translucent. I added these to the egg and put them aside. I fried the rice and chopped kimchi over medium-high heat for 10 minutes, slowly stirring and flipping to keep it from burning but letting a … Continue reading
Tune in as we chat with Val Burke, manager of Amery, WI’s Monday evening Farmers Market. Yes, there’re six inches snow on the ground. And, yes, temps are due to plunge below zero, again, over the next several days. But, hey, what better time to plan for short-sleeved T-shirts, fresh spinach, sun-warmed tomatoes and fresh green onions??! And if you’re a farmer, you’re elbow deep in seed orders for CSA customers, retailers, restaurants and, yes, farmers markets. What: Deep Roots Radio with Val Burke, farmer and manager of Amery’s Monday evening Farmers Market When: Saturday, January 31, 9:00-9:30AM Central Time … Continue reading
What: Deep Roots Radio recorded interview with Cheyenne Christianson, Wisconsin organic dairy farmer who sells through Organic Valley When: Jan. 24, 2015, 9:00-9:30AM Central Time Where: WPCA Radio, 93.1FM and streamed at www.wpcaradio.org Why: Virtually all diary operations are built on the confinement model: lots of grains, use of antibiotics and hormones, and in some cases, limited access to pasture. Not so for Cheyenne who, with his wife and children operate Grazing Acres in Chetek, Wisconsin. Now more than 20 years into certified organic, grass-fed dairy management, he shares why he does it, the challenges and the many healthful rewards. … Continue reading
What: Deep Roots Radio interview with Jim Bovino, partner at GYST. He is a fermentation specialist, urban farmer at the California Street Farm (NE Minneapolis), and cider maker at Keepsake Cidery in Dundas, Minnesota.
When: Saturday, Jan. 17, 2015, 9:00-9:30AM Central Time
Where: Broadcast and streamed live from the studios of WPCA Radio, 93.1FM and www.wpcaradio.org.
Why: Because fermented foods – wine, beer, chocolate, coffee, yogurt, kimchi, etc. – taste great and are good for you.
I’d been driving around the Twin Cities all afternoon. First there was my much needed haircut at E 42nd Street Salon in South Minneapolis. My second stop was the Mississippi Market natural foods coop in St. Paul, where I loaded up on napa cabbage, turnips, beets, and brussel sprouts. I’ll roast some and ferment others.
Ferment? you ask. Ahhh, good question. Fermenting is a way of preserving foods without the use of canning or freezing. It’s a practice that thousands of years old. Think kimchi, sauerkraut, chocolate, coffee, beer, bread, yogurt, wine, cheese and cured meats (salamis, for instance). Yup, all those foods are fermented, as are lots of pickles., and miso, and soy sauce, and… Well, you get the idea.
As it turns out, these foods are not only preserved through the fermentation process, they are often made much more nutritious.
Back to my day.
After buying those beautiful organically-grown vegetables, I browsed (and bought) at Half-Priced Books, and then headed back to Minneapolis for some wine and cheese at GYST, a brand new business in on 1st Ave and 26th Street where fine taste, value, health and environmental stewardship rule.
I was warmly greeted by Mel Guse, who with Ky Guse is on the four-person leadership team in this young venture.
A fifth-generation chicken keeper, Lisa Steele is also an engaging writer and terrific photographer – proven skills that earned her Better Homes & Gardens recognition as one of the Top Ten Garden Bloggers in 2014. Author of Fresh Eggs Daily, and the power behind the blog by the same name, Lisa offers sound advise on how to raise your backyard flock naturally.
I hope you enjoy this Deep Roots Radio chat with Lisa.
What: Live, Deep Roots Radio conversation with bovine genetics guru Gearld Fry
When: Saturday, Jan. 3, 2014, 9:00-9:30AM Central
Where: Broadcast and streamed live from the studios of WPCA Radio, 93.1FM and online at www.wpcaradio.org
It seems I’m on a crowded train. Everybody’s climbing into the kitchen car and fermenting veggies on the farm.
Fermenting? you ask. Yeah, like kimchi and sauerkraut, and sourdough bread.
So what happens when a Newyorkina (New York Puertorican woman) makes Korean kimchi on her Wisconsin cattle farm? Holy fusion, Batman!
Tune in to find out.
What: Deep Roots Radio with Sylvia Burgos Toftness and Dave Corbett
When: Saturday, December 27, 9:00-9:30AM Central time
Where: Live and streamed from the studios of WPCA Radio, 93.1FM and www.wpcaradio.org
See you then.
A couple of the books I’m using:
– The Art of Fermentation, by Sandor Ellix Katz
– Preserving Food Without Freezing or Canning, by The Gardeners & Farmers of Terre Vivante
Gearld Fry explains how all bulls are not created equal, and how the genetics affect the health and nutrition of the herdContinue reading
Deep Roots Radio chats with journalist and author Sam Fromartz about his new book “In Search of the Perfect Loaf: a Home Baker’s Odyssey”Continue reading