So, let's go on a pictorial journey shall we? Fun, huh? Join me in my kitchen to see what was up for some of this week's menu. Sorry, I didn't get pictures of my two slow cookers bubbling away some bison roasts that I later sliced up and put in the fridge.
So, here's where you see my dirty little secret. I make my fermented veggies in my giant, ceramic sink. I clean it first! For this veggie mixture I used some easter egg radishes, carrots, purple carrots, green and purple cabbage, green onion, some leek, ginger, and garlic. Oh, some green and red onion, too. I covered it in sea salt, pounded the snot out of it and then packed in jars. I'll give more details in another post.
O.k., this was a problem. Remember those boxes of organic plums I had? Well, aside from the jars of prunes I've made, I needed to come up with some other options. So, here's my plum butter cooking down. See the dirty wooden spoon on the side? I used my tongue to clean up that mess. So bloody good. I cooked those wonderful plums with cinnamon and cardamom. Aye yi yi. Can't wait to eat that with some pastured pork one day.
I'm not big on baking. That's not to say I don't like it, I just don't think there's much place for those sweet "neolithic paleolithic" treats around my waistline. To make matters worse, I hear Kurt Harris' torturous condemnation every time I pick up a spatula.
Still, with three kids, I do like to whip up a little ditty every now and then and then freeze some for those birthday party moments when the rest of the class has a sugar-loaded cupcake and my little urchin sits there with her bowl of fermented vegetables. Yes, that really did happen. So, my kids are thrilled with a muffin. These are made with coconut flour, ghee, some dried fruit I made, bananas to sweeten, and a mother load of eggs. They are moist and they are divine. That's my ghee in the background. I make it from raw, pastured butter and I mix it with organic, extra virgin coconut oil. We eat it with everything. Everything.
Canned plums. I added some allspice, cloves, and cinnamon. See mom? You can have some at Christmas. I source out the old jars, with glass lids. Newer jars, with the metal lids are lined with BPA. I'm not down with the BPA.
My post workout fuel source. Love me some sweet potats.
A peek in my 110 degree oven. Plums becoming prunes. I store the prunes in glass jars. I avoid buying any fruit in the winter, having prepared some ourselves. I also just don't think we were meant to eat much fruit in the winter (or at anytime really). A little dab will do ya'.
Pummeled and packed into jars. Now I just have to wait about a week and we'll have fermented vegorama.
O.k., so he's not a fermented vegetable or a dried plum, but come on! How could I not show you Pablo the Great Overseer. He perches himself up on that chair and makes sure I'm doing my kitchen duties to his satisfaction. He's a tough one, that little ginger cat. He keeps me on my game.