Food Storage

Crème Fraîche

Creme Fraiche 3

Many of you may be saying “What the heck is crème fraîche?” (Pronounced: ‘Krem fresh’)

I’m glad you asked. If sour cream had a sexier, less sour, more amazing twin that was better at almost everything, it would be crème fraîche.

If you don’t care for sour cream, you may still like crème fraiche. I don’t much care for sour cream, but find crème fraîche to be delicious.

It’s also used in omelets and scrambled eggs and many other things to an amazing effect.

The simple recipe is below

Crème Fraîche

Ingredients:

16 oz heavy whipping cream

1 oz buttermilk

Equipment:

Wooden spoon

Glass jar with a screw on lid to store crème fraîche in.

A coffee filter

A rubber band

A cool, dark place.

Instructions:

Pour the whipping cream into a glass jar with a lid large enough to hold 17 oz of liquid with a bit of space on the top so that you can get the wooden spoon in there.

Pour in the buttermilk on top of the whipping cream in the glass jar, and stir gently, but thoroughly.

Place the coffee filter over top the jar, and secure with the rubber band.

Creme Fraiche 1

Put in a cool dark place for a full 24 hours.

After 24 hours your crème fraîche is ready to rock.

Remove the coffee filter and rubber band, and taste the crème fraîche with a spoon to sample the awesomness you’ve just created.

Creme Fraiche 2

Screw on the lid and store in your refrigerator.

Sources and opinions vary, but you should be able to store it for at least a few weeks, refrigerated.

Categories: Food Health, Food Storage, Modern Cooking, Organic, Uncategorized | Tags: , , | 1 Comment

I Dream of Blueberries

I woke up this fine June morning thinking about blueberries. Those lovely crown berries of deliciousness that make the perfect compliment to a bowl of cream, or the perfect addition to everything from cereal to muffins, to eating out of hand.

As such, I figured I’d go take a walk into my back yard and see how they were doing since I hadn’t checked on them in a few weeks.

Northern Highbush Blueberry – Vaccinium corymbosum

Blueberries 1

Blueberries 2

Blueberries 3

All crown berries are edible, and with 35 or so different varieties in North America, there’s sure to be one near you.

They are far from ripe yet, but they soon will be in the next month. And when they are, I’ll have to fight the birds to get them, as always. Or maybe I’ll just eat the birds. 😀 Double win.

But not just blueberries are on my mind today.

Also, some black raspberries that were seeded by birds a few years ago seem to have a bumper crop coming as well. I intentionally dropped most of the berries the last two years into the soil, and was rewarded with loads of new canes coming up.

Black Raspberry – Rubus occidentalis

Black Raspberry 1

Black Raspberry 2

These are absolutely loaded with berries this year. I’ve included a few pictures of both close ups and further out so you can see what the plant looks like. You can click on any picture to make it larger.

Black Raspberry 3

Black Raspberry 4

As you can see, the berries are very happy this year, with the brambles being the clear winner volume-wise. Those with keen eyes will be able to pick out a slew of other edible plants amongst the canes as well.

Pear – Pyrus spp.

Pyrus

I did see a few pears on my pear tree, but only a few. It’s to be expected. Last year was a bumper crop, so this year will have very few, and then next year should be a heavy harvest again. We’ve also not had nearly as much rain this year as we should have had, and spring came very late to Pennsylvania. Whilst not ‘berries’ they are still quite tasty when in season, if a bit hard. They are much better cooked and cut up in something like oatmeal.

Categories: Education, Food Health, Food Storage, Foraging, Green, Nature, Nature Photos, Organic, Plant Photos, Uncategorized, Wild Cookery | Tags: , , , , , , , , , , , , , , , | 1 Comment

The Joys of Foraging

Ah foraging. Yes, foraging…

That most wondrous of activities that allows us to share in nature’s bounty whilst at the same time being a part of (as opposed to distinctly removed from) nature.

Though, I haven’t been foraging anything for quite a few months. Foraging Pennsylvania in the wintertime is not exactly a pleasant activity. It’s possible, if need drives such a thing. Just not very ‘joyful’. Hunting on the other hand, is wondrous in Pennsylvania over the winter. I haven’t hunted for years, but there is a plethora of big and small game here that is a hunter’s dream come true.

But we are slowly nearing the end of winter.

Springtime is just around the corner. Though most here wouldn’t believe it. We’re still getting snow and twenty-degree weather here at night, and the ground is still frozen solid.

But like the slow march of inevitability, Spring must finally break, sooner or later.

Two months from now the forest floor will be carpeted in verdant greenery like one reads about in fairy tales and stories of olde.

Forest Floor

Life shall spring anew from the dormant soil, and shoots will push up through the now frozen ground to breathe new life into a world now in stasis.

And during this time of rapid growth, is perhaps the best time to be learning about, and foraging for, wild plants. Especially greens. There is nothing in the world like fresh spring greens, both in quality and quantity. They are typically more tender and, depending upon the plant, much less bitter, than older plants. Remember: rapid growth = tender and delicious when it comes to edible plants. Spring greens are no exception.

For me, there is nothing in the world like that first dish made with fresh spring wild garlic (Allium canadense), dandelions (Taraxacum officinale), and dock (Rumex crispus/obtusifolius). It’s a yearly spring ritual at our house. All fried up in olive oil, with a dash of cracked black pepper and ancient sea salt, and served over a nice bed of rice.

There are few culinary pleasures that it can compare to after being frozen solid for typically five months from late November to mid to late March or April.

But those first delicious wild garlic greens are likely still two months off.

What will come up first are the garlic mustard. (Allaria petiolata)

Garlic Mustard Groundcover

As well as the mustardy wintercress greens (Barbarea spp) and other Brassicacea. Whilst nowhere near as delicious, in my opinion, as the wild garlic, they do provide some much needed spring nutrients after a winter of dormancy and being cooped up in the house all season long. So, even though less delectable, they are still very highly desired.

Brassica 2

As spring unfolds here in the Frozen Northlands, I’ll be sure to post some pictures as things thaw out and provide that first delicate snack of the season!

Brassica 1

A field of Brassicacea as far as the eye can see. Unfortunately by the time the flowers have opened they are super bitter. If you see a sight like this, remember where they are for next year and get them before the flower buds open!

 

Categories: Food Health, Food Storage, Foraging, Green, Nature, Nature Photos, Organic, Plant Photos, Preparedness, Survival, Wild | Tags: , , , , , , , , , , , , | Leave a comment

Turkey and Cat Litter

What’s one have to do with the other? Read on!

I went to town today to pick up a few essentials such as sugar, flour, milk, and meat.

The meat for the second half of this month is turkey. I got an approximately 12.5 pound turkey for 79 cents a pound. Ye can’t beat that with a stick. The whole thing cost me under $10.

This will make Thanksgiving dinner, and the copious leftovers will be bagged in ziploc bags and frozen, and the bones will make the best darn turkey soup you ever did taste.

Unfortunately I also had to buy cat litter. My cat, judging by his “I really don’t give a feck, Dad” kind of look, is obviously thrilled that he got ‘Premium’ litter instead of the regular litter, because the store was out of regular litter. Again. That’s an extra $2 a bag for the same exact stuff that’s in the other bag. One just says ‘Premium’ on it. Conveniently enough they seem to always be out of the regular stuff every single time I go to the store. Probably just another marketing ploy. I swear they leave the regular stuff unstocked so you’ll just buy the Premium bag. Wouldn’t put it past them. What’s the chances of them being out of regular litter every single time I’ve been in that damn store in the past 5 months?

I also got a dozen donuts today. This is something I don’t typically do. But I figured, hey, what the heck. It’s the little things in life that make all the difference, right? My monthly budget doesn’t usually include junk food. And now I remember why. *shudders* I ate two of those darn things and I feel like I need to scrape the funk on my tongue off with a straight razor. Bleh! I don’t know which of the GMO ingredients gives it the ‘grease from hell’ taste but the only thing I ever remember having that same taste was cold venison stew. Cold deer fat is the most disgusting tasting thing on the planet, in my estimation. This is a close second.

Maybe I’ll take and post a few pics of the turkey once it’s made, maybe not. I think everyone’s seen a turkey before. You seen one (turkey), you’ve seen them all! 😉

Categories: Food Health, Food Storage, Holiday | Tags: , , , , | 8 Comments

No Electricity = No ‘Foostamcaad’

Something I just read:

Without Electricity, New Yorkers on Food Stamps Can’t Pay for Food

DOH!

http://colorlines.com/archives/2012/11/without_electricity_new_yorkers_on_food_stamps_cant_pay_for_food.html

I’ve got two responses for this.

  1. To the elderly, disabled, and other people in NY, NJ and other affected areas who have absolutely no other way to get food because of said age or disability, you have my deepest sympathy for the situation you are in right now.
  2. To those that are milking the system for everything it’s worth and have been on generational welfare since birth, who can’t even feed themselves for three days because they didn’t heed the warning to prepare and are the oxygen thieves of our nation… to quote the late, great, George Carlin…

George Carlin

And to quote Trent Reznor. “How does it feeeeeeeeeeeeeeeeeeeeeeel?”

Boy, I bet those folks wish right now that they knew how to eat the weeds, eh? Anyone who starves to death next to an OCEAN doesn’t deserve to pass their genes on.

FYI: The title of the thread comes from this couple that were in front of my wife and I one day at the grocery store. In front of us in line was the lovely couple who were holding up the line. The woman said, and I quote “Daaaam! I fo’got mah ‘foostamcaad’.” Her significant other had to trot their happy arse to their vehicle, and bring back said ‘foostamcaad’. They also got the max amount of ‘cash back’.

And there we were counting our dollars and change to make sure we’d have enough for a bag of flour and a few veggies. Oh well. Such is life when you don’t suckle the teat of tyranny.

I hope all those zombies in NY that were too dumb to prepare BEFORE the hurricane hit are enjoying their electronic ‘foostamcaads’ now that the power is out…

But are they learning anything from this? No. They’re demanding the govt save them.

So who’s taking bets? I’m guessing there will be riots by the 7th., if not much sooner, unless the power is magically restored.

Categories: Economy, Food Storage, Government, Preparedness, Social Unrest, Survival, Updates, US News, Weather | Tags: , , , , , , , , , | 9 Comments

The Greek Answer to Welfare

The Greeks have found an incredible solution. Why can’t we do this here in America? Serious question.

http://www.guardian.co.uk/world/2012/mar/27/greece-breadline-potato-movement-eurozone-crisis

Short snippet: (Click the above link to read the full story.)

n their fifth year of recession, with 21% of the workforce jobless, salaries slashed, one in 11 people in greater Athens using soup kitchens and half the country’s most prescribed medicines now in short supply, that is what more and more Greeks are doing. Faced with a half-broken state, and systems and structures only making things worse, people are doing things differently.

In a clearing on a hillside above the second city, Elisabet Tsitsopoulou found herself buying five 25kg sacks of potatoes, for herself and her neighbours, from the back of a lorry. She paid €0.25 a kilo, against the 60-70 cents she would pay in the shops. The farmer she bought from, Apostolos Kasapis, was equally happy: he got his money straight away, rather than having to wait up to a year – or forever – for a middleman’s cheque.

“It benefits everyone,” said Christos Kamenides, professor of agricultural marketing at Thessaloniki University, of the producer-to-consumer system he has helped perfect. The potato movement was launched last month and is spreading across Greece, incorporating other staples such as onions, rice, flour, olives and – at the last count – more than 4,000 Easter lambs. Town halls announce a sale; locals say how much they’ll buy; farmers show up with it in 25-tonne trucks. Everyone’s happy.

Categories: Civil Disobedience, Economy, Food Health, Food Storage, Social Unrest | Tags: , , , , | 4 Comments

Waste and the American Mindset of Excess

I’ve had a lot on my plate lately (figuratively speaking), and so I took a little time today to just read a few new blogs here and there that I’ve discovered recently, but haven’t yet made the time to explore.

On several comments on various food related/homesteading/cooking/prepper blogs, I noticed a distinct trend. The women were often talking about throwing away ‘leftovers’, and how they’d remind the kids and DH to eat the leftovers, they invariably wouldn’t, and in the trash it went. Wash, rinse, repeat.

A lot of this food discarded was home grown and/or home butchered. Talk about a waste! It wasn’t even fed to pets or livestock. Just in the trash it went.

They were talking about how they were either throwing away food after every single meal, OR, how it would just sit in the fridge for eons until it went bad, and then be thrown out..

And I’m just thinking to myself… ye gods. What very different worlds we live in.

Oh for my family to be so arrogant and spoiled and wasteful that we had the luxury of throwing away perfectly good food at every meal.

But, if it sounds like I’m jealous… I’m not. It’s an absolute abomination. And such over-consumption and waste is the reason why people have to spend so much for food. Think how much less shopping they’d have to do if they didn’t throw away 25% of their meals every day!

If folks want to seriously slash their food costs by 25%, then they can stop throwing away 25% of their food, because they are too fricking lazy and/or spoiled to eat their perfectly good leftovers! DUH!

I know, I know… some people just balk at the thought of eating *shudder* leftovers. Like it’s something only poor people do. If you can cook worth a damn, leftovers are a joy, I can tell you that. Not only are some things better on the second day (like soup), but it’s a treat not having to make a meal from scratch because you have enough leftovers that you don’t have to. Double win!

We are certainly not food-poor in this household.

We always have plenty of nutritious and delicious food to eat. We make sure of that.

However, the concept of waste, is so utterly foreign to us that to even THINK to throw something away that was still good, or to let it sit in the fridge so long that it became bad in the first place, is totally alien to our mindsets.

Waste is the only cardinal sin in this house. If it is good, it SHALL NOT be thrown away. Period.

But these folks that throw food away 3x a day? Oh, they’re in for a treat once their wasteful little lifestyles come to a crashing halt.

BTW, these are also people who think life is ‘so hard’, and that they ‘just barely get by’.

It’s so cute and quaint, it’s almost humorous.

If they think that their excessively wasteful little modern lifestyles are ‘so hard’… well Martha, ye ain’t seen nuthin’ yet.

Categories: Food Health, Food Storage, Survival | Tags: , , , , , | 5 Comments

What is an Expert?

I read a post on another blog that got me thinking.

It just brought up an old and sore subject with me. This happens anytime I hear or read the word ‘Expert’. It’s a button for me.

If it were up to me the word ‘Expert’ would be purged from the English dictionary, never to be used again. It is probably one of the top 10 most misused words in the history of the world.

Particularly where foraging and herbalists are concerned, in my own experience.

Many people who call themselves ‘herbalists’ have extensively studied something from a scholarly point of view, but few have real practical hands-on knowledge. IE, they’ve read a boat of of books on the subject and now think they’re instant experts, even though they haven’t picked or used, half of the plants they claim to be experts on.

Whenever talking to someone about a plant, I ALWAYS ask people: “Have you ever used this plant yourself?” 99.9% of the time the answer is… “Well… no, BUT I read that it does XYZ…” Great.

There is also a huge difference between someone calling themselves a herbalist, and someone calling themselves a ‘practicing herbalist’.

Now, to be clear, this isn’t meant to bash folks, and certainly not good foragers and herbalists that do their due diligence and work with real plants every day.

I just get very tired of internet ‘Experts’ and people claiming to be something they are not.

I don’t care how many books you read on a subject, whether it’s 5, or 50, or 500. If you don’t actively practice it, you aren’t an ‘Expert’ on anything but other people’s collected knowledge. And if you don’t use it yourself, you are relying on someone else’s ‘Expert’ opinion on something, as you have none of your own experience to tell you whether the so-called knowledge you have learned is true or false.

(History is a good example of this. We learn later as adults that the vast majority of the history we learned in school is total and utter BS, which leads us to ask… what ELSE is total and utter BS that we’ve been taught? Someone is just perpetuating the BS by not doing due diligence!)

A great example of this is the oft touted foraging guru, the ‘father’ of modern foraging, Euell Gibbons, who apparently did some very serious stalking of wild asparagus. 😉

The man knew a lot of things about a lot of things. However he also thought that common Milkweed, also known as Asclepias syriaca was ‘bitter’, and had to be boiled in 3 changes of water before consumption.

Anyone who has EVER foraged more than a day in their life, can tell you that common Milkweed is NOT bitter, can even be eaten RAW with no bitter component, and sure as hell doesn’t need to be boiled to Hades and back 3 times.

Meaning? Mr. Gibbons had either another Milkweed that was not A. syriaca (there are other bitter, and even mildly toxic milkweeds out there.) or he had Dogbane, which is totally toxic and shouldn’t be consumed under any circumstances. (Makes good rope though!) so the man was snarfing on some toxic fare that he thought was something else, and people have perpetuated this error for eons now, without even collecting the plant for themselves. This is one reason that many older foraging books are not to be trusted 100%.

(Newer foraging books get away from this, and the two books by Sam Thayer, and one by Dr. John Kallas are top-notch and I highly recommend them. You can trust them.)

Which means that the father of modern foraging was WRONG, yes, WRONG, in regards to something so very basic as Asclepias syriaca the common Milkweed, which grows prolifically in most of the US.

The thing is, all these desk-side foragers, and even other pseudo-famous foraging personalities, have written it incorrectly time, and time, and time again, that A. syriaca is bitter and must be boiled 3 times per Euell Gibbons’s, and his ‘Expert’ knowledge.

Which means that they’ve never even eaten or used the damn plant themselves. Surprised? Don’t be. It’s par the course for ‘Experts’ all across the board. They oft cite precedence and another author’s work, and typically have very little real experience themselves. There are of course exceptions, but Caveat Emptor.

I’ve been foraging going on 30 years now, since I was very, very young. Granted, it wasn’t consistent, and there are quite a bit of gaps in the years I actively foraged, but even when I was living in a Metro area, I’d forage for dandelions, thistles, plantains, chicory and other things that I knew were 100% edible. I’ve been living on a diet of plants that I’ve foraged the last four solid years that comprise between 60% to 85% of my real world diet, based on season. I do not however, consider myself an expert of anything. There is always more to learn. Always.

Just think how much stock the average individual puts in their Doctor. Heck, I know people who consider their medical providers to be INFALLIBLE, even when proven completely and totally WRONG. People will bet and lose their lives on modern medical infallibility instead of bothering to take ten seconds to search for another possible solution.

The flak I get when I even mention to people that there may be another possible way for something than toxic pharmaceuticals, their canned and typical response is that I don’t know what I’m talking about, as I’m not a ‘Medical Expert’, and they’ll trust the PROFESSIONAL. (Even though said ‘professional’ doesn’t know their arse from a hole in the ground, and is seriously, deadly, wrong in some cases, and is oft pushing a diagnosis that they get a huge financial kickback from, like the toxic chemo cancer treatments.)

People use toxic treatments for things, when natural remedies would actually work. But we have a very disturbing cultural bias that idolizes things like modern medicine, and trivializes traditional methods that have worked for centuries.

My extremely biased personal opinion is that the title of ‘Expert’ is a very dangerous thing. Beware of anyone who calls themselves one. It’s right about the time they stop thinking of themselves as a student of whatever discipline they study, and when they start thinking of themselves as the ‘Master’.

It typically gives those who use the title of ‘Expert’ a false sense of superiority, and those who seek out ‘Experts’ are lulled into a false sense of infallibility in regard to their ‘Expert’.

We are all human, we are all fallible. Experts do NOT exist. There are merely folks who are competent and adept, and then there are those who are not. But there are NO ‘Experts’.

Categories: Books, Food Health, Food Storage, Green, Preparedness, Wild | Tags: , , , , , | 6 Comments

Food Storage Secrets

Why some people are hungry in America… (and how to make sure you aren’t!)

The real problem currently is not ‘lack’ of food, per se, it is that the food is low nutrient (or practically NO nutrient) junk that masquerades as ‘food’.

After all, there are still government programs in place at the current moment that feed a record 14 million families.

But, let’s face it… the stuff that most people consume can barely be called food. Again, it isn’t a ‘lack’ of food volume-wise that is the problem, it’s the quality and nutritive content of the food.

So what’s the solution to this? How do you ensure a ready supply of food for you and your family during an emergency, or when the dollar collapses, or when any number of equally unpleasant local or national emergencies occur?

One solution is to buy pre-packaged ‘survival’ food. This isn’t a bad idea, and I think everyone should have a certain amount on hand for emergencies, as it is light, easy to pack, and goes great in your bug out bag when you have very limited space to pack things in.

But, as a long-term solution, pre-packaged food can get very expensive very quickly if you have a sizable family, or even just a few kids. Food for a year is immensely expensive. Just imagine how much a 5-year food supply of pre-packaged food for a family of 4 would cost.

A much less expensive and equally high quality option is to learn how to preserve your OWN food. This method can also be superior, as YOU and YOU ALONE chose what goes into your stored food. No surprises, guesswork, or mysteries. You’ll be also packing things that you enjoy and that you know you and your family will eat. You can get as ‘wild’ or as ‘conventional’ as you’d like. The choice is up to you.

I personally own this course, and I highly recommend it. I never recommend products or services that I don’t have some kind of experience with.

It comes on 3 DVDs. Food Storage Secrets Lesson 1, Food Storage Secrets Lesson 2, and An Introduction to The Dehydration of Fruits, Vegetables, & Meats.

I bought mine back in 2008 when it was first introduced, so it’s the older style basic packaging and not as slick and shiny as the newer packaging. I’ve included a picture that I took of it on my now famous oak desk background, so you can be reassured that I speak the truth when I say that I have, and use, this product myself.

As you can see, I’ve been using products from Solutions from Science for quite some time now. They’re top-notch in my book.

Click the banner below, and take the time to take a look a their ‘Food Storage Secrets’ DVDs. They’re very low priced, and will enable you and your family to put away the kind of food that YOU chose. Best of all, it can even be used in conjunction with foraging to put away some seriously delicious and nutritious wild foods be they spring greens, fiddleheads, or whatever. You can also preserve wild game in this way as well.

That’s what I’ll be doing this year. Canning and packing wild greens, fish, and anything else I can get my hands on. And in an emergency of any kind, I’ll be as prepared as I can be and have the best nutritionally packed food available at my fingertips.

You can too.

Click the banner below and take a look. You won’t be disappointed.

Categories: Canning, Food Storage, Preparedness, Survival, Wild | Tags: , , , , , | 1 Comment