Create a Ning Network!
Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)
How-To's on putting food aside: canning, freezing, drying, much more...
Location: North Carolina
Latest Activity: Sep 17, 2019
Started by Sunshine Bellon. Last reply by Pat Johnson Sep 17, 2019.
Started by Paul Lueders. Last reply by Mike Harmon Oct 20, 2015.
Started by go-Monkey Design. Last reply by Tasha Raymond May 8, 2014.
Our Kale has taken off this year, as we have been preserving it by freezing, we quickly realized our freezer if full! So we have become very creative in our recipes!
We have made Kale Hummus, Kale, apple, cranberry muffins, Kale and sprouted eggs, Kale (aka vegetarian enchiladas) stuffed with veggies... It has been such a great and fun adventure!
Although I don't have the variety Melissa has, I do keep pickled eggs on hand pretty much all the time. I use them along with my canned chicken to make an instant chicken salad. The pickled eggs add not only the eggs but they also add the relish taste so I don't have to add that. Mayo, canned chicken and pickled eggs make the best chicken salad in town and all in about 5 minutes or less. I can't run to the fast food place that quick and the food wouldn't be as good if I did.
I'd have to do some investigating before I would store eggs in Soy Sauce for more than a few days. It may be that the salt in the soy sauce is enough to preserve the eggs longer but I don't know. Sounds good though!
Pat, I wish I had an abundance of squash and zucchini! Ohh those are my fav! Ours our just little sprouts now.... :)
Last year I made "lasagna" using squash instead of the noodles- I loved it, it is defiantly a different texture, but yummie! I also made zucchini bread and muffins a lot (add some cranberries and they are so good!) And I put them in my food processor and made "burgers" almost the same as black bean burgers, add some bread crumbs and some seasoning and it is so good! (I even nixed the bread and topped with a fresh salsa and a salad)
Yah we do make green smoothies every morning! ;) I eat kale for breakfast, lunch , and dinner haha They say you are what you eat, so I guess I'm a super-food? hehe
Kristin- Have you tried kale chips? You tear the leaves into two inch pieces and remove the stem. Toss them with olive oil and your favorite seasoning then put on a sheet pan and cook at 400 degrees until they're crispy. (Stir a few times while they're cooking.) We love them!
Nice one Pat. Just the thing we will be seeing more of - canning clubs. I have a very funny image from the 1930's of the same. Don't know how to upload it to this site but that's okay. Its very cute though.
A few women from the neighborhood are getting together to discuss what we all want to put up for the season and splitting the work. Me on ketchup for example and another on applesauce. Sometimes we will work separately and split the haul and other times work together and have a party. These canning clubs are a great example of the systems that arise to meet our changing values.
Its great that you have negotiated a bit with a farm source and that you have entered into a barter agreement. Seems very smart particularly since many small farmers are too busy to put up their own produce. It happens!!
Here in Portland we have lots of buyers clubs, U-picks and CSAs (community supported Agriculture) but none, as I know of it, that service and grow specifically for canning clubs. I think the service will grow as we canner (householders?) grow the movement. But your approach of bartering out for a return of the share is brilliant and I think I will bring that up with the group.
Thanks for taking the lead good buddy. Hope we all meet at a hoedown one of these days.
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