I find your comments on food (home grown and otherwise) utterly helpful and interesting and I wish you great luck with the 'plot', which takes a lot of initial work, but gets a bit easier with time, stated from one who grew up with a dad with two huge allotments, next to his father's plots and the six pigs, in those days they were allowed to keep them there and with myself and my mother taking it in turns to go to the allotments each Sunday or stay home to cook the Sunday roast. The three younger kids used to go unaccompanied to the park next to the allotments and play in the shallow 'canal' off shoot from the large lake in the park, knowing that any adults there with their children would keep an eye on ours until I collected them at the end of the day. They were forbidden to go near the large lake and of course obeyed this order. They took sandwiches for lunch and drank water from a public water drinking fountain and loved going there and are still alive today and healthy. E.
Hi Jill. Fantastic! I look forward to hearing about your own experiences regarding fermentation especially. Let me know if there's anything you'd like to see in these posts! 😊
Any kimchi thoughts/ recipes would be great! Also our attempts at kombucha have been less that delicious so far. And kefir recently took over my life and multiplied out of control until I had to freeze the grains to get a break from tending it haha. (I have everything to learn ;-)
Oooh, totally with you there. Kefir is part of every breakfast and I had to make a coconut yogurt yesterday with the extra grains. Throwing them into a smoothy is a good way to use them up too. I make a pretty mean kimchi and gave up on kombucha after Covid because it's just toooo time-consuming considering how fast it gets drunk! 😂
I’m currently having the same experience with kefir grains - both milk and water versions. I was initially smug about how quickly they were growing, and now I’m panicking about what the heck to do with them all 😖 I’d love a good kimchi recipe, too - it’s one thing I’m struggling to find here in Valencia
I find your comments on food (home grown and otherwise) utterly helpful and interesting and I wish you great luck with the 'plot', which takes a lot of initial work, but gets a bit easier with time, stated from one who grew up with a dad with two huge allotments, next to his father's plots and the six pigs, in those days they were allowed to keep them there and with myself and my mother taking it in turns to go to the allotments each Sunday or stay home to cook the Sunday roast. The three younger kids used to go unaccompanied to the park next to the allotments and play in the shallow 'canal' off shoot from the large lake in the park, knowing that any adults there with their children would keep an eye on ours until I collected them at the end of the day. They were forbidden to go near the large lake and of course obeyed this order. They took sandwiches for lunch and drank water from a public water drinking fountain and loved going there and are still alive today and healthy. E.
Sorry Erin, I didn't see your message! Your childhood sounds fascinating. You should write about it!! 😉
Yes I have, but only put up a small part of the book so far !! ☺️
As an agricultural journalist and a lover of puns and pickling, this is very much my jam. Consider me signed up!
Great to have you here Caroline! I hope to pick your brains some time soon! 😂😁
Congratulations! You had me at fungi and fermentation, signing up for all that 😀👏
Hi Jill. Fantastic! I look forward to hearing about your own experiences regarding fermentation especially. Let me know if there's anything you'd like to see in these posts! 😊
Any kimchi thoughts/ recipes would be great! Also our attempts at kombucha have been less that delicious so far. And kefir recently took over my life and multiplied out of control until I had to freeze the grains to get a break from tending it haha. (I have everything to learn ;-)
Oooh, totally with you there. Kefir is part of every breakfast and I had to make a coconut yogurt yesterday with the extra grains. Throwing them into a smoothy is a good way to use them up too. I make a pretty mean kimchi and gave up on kombucha after Covid because it's just toooo time-consuming considering how fast it gets drunk! 😂
I’m currently having the same experience with kefir grains - both milk and water versions. I was initially smug about how quickly they were growing, and now I’m panicking about what the heck to do with them all 😖 I’d love a good kimchi recipe, too - it’s one thing I’m struggling to find here in Valencia