I have been on a bit of a blogging hiatus. But I'm back and it feels oh so good.
Some updates on my food life:
It's January. And you know what's in season in January according to Sustainable Table? Nothing. That's right, us Michiganders are supposedly not able to find anything growing out of the earth until late March.
Well luckily ST does not have it's facts straight. This week I got sunflower sprouts, daikon, carrots, beets (and their greens), and sweet potatoes. It was a bountiful harvest in my book! I also picked up my January share from Locavorious which included corn, blueberries, whole tomatoes, cauliflower, green beans, and peaches. Add that to all the goodies that I've already froze from earlier in the season and by golly I have quite the spread!
And word on the street is that there is one woman that sells a small supply of leafy greens (oh how I miss you!) but they run out quick, for obvious reasons. That means I plan on being at the farmer's market next week VERY early. I will be one of the special few that gets local Michigan greens in late January.
I'm sprouting like a mad woman. After a few months sprout-free, I am back on the bandwagon. This is mainly because I was unable to attend the farmer's market the other week and I was yearning for something with life. If you have not sprouted before then now is the time to try. All you need is some beans or whole grains, water, and a cup. Nothing more. Learn how to sprout here.
Wild Fermentation is my new Bible. I posted a goony video of the author, Sandor Katz, last month when I made sauerkraut, but over break I got his book (Wild Fermentation). It is amazing and it Sandor Katz (AKA Sandorkraut). I can tell that he has a beautiful, loving spirit.
I am growing so many Lactobacilli bacteria cultures (that's the bacteria that is in your gut, you know the one that all the overpriced yogurt advertise about?) that my kitchen has turned into a bit of a chemistry lab. I love it. I call them my pets (specifically my sourdough starter since I have to feed it everyday...).
Bulk food is playing a major role in my diet. Whole grains, beans, seeds, nuts, dried fruits, spices, oils, vinegar, sweeteners, sea vegetables, etc. and lots of them. I can honestly say that I have never made more crackers before in my life.
What I am learning... AKA what I need to do to prepare for next winter.
I love vegetables, excessively so. I think that they are beautiful, they are delicious, they make me feel good, and that the process of growing from a tiny seed to such magnificent living organisms is magical. I miss them, not gonna lie. I am trying to suppress the little voice in the back of my head that is telling that I should be eating more vegetables (yes I am a little afraid of scurvy!) but that's what I get for not preparing better.
That's the beauty of living, you never stop learning. There are many things that I am regretting not having done in the fall but I know that it is just a lesson for next fall. To prepare for next winter, I want to make vats of fermented vegetables to preserve them, figure out how to keep a porch garden throughout the winter, and see if leafy greens will grow in a pot inside!
Well anyways, get ready for an onslaught of blog posts to make up for my unnecessary absence...