Driftless Sacred GroveGarden Center in La Farge, Wisconsin
PlacesLa Farge, WisconsinLandmark & Historical PlaceDriftless Sacred Grove
Driftless Sacred Grove shared Miekal And's post.
Cutting season has begun. Figs, elderberries, currants, grapes, kiwis, willows, mulberry & pears. All cuttings are in limited amounts and many of them go out of stock quickly.
http://beyondvineyard.com/…/february-12-2017-cuttings-avai…/
~spread the word~
Driftless Sacred Grove shared Pascal Baudar's post.
Wild Cheeses!!! Acorns, pinyon pine nuts, black walnuts, cashew and almonds. Lots of wild edibles for flavoring. My collection of fermented wild cheeses made ...from nuts aging in the fridge. Some will be aged for 3 weeks and some for 3 months (or more). Some of them are already close to a month old.
Those are not "mild cheeses" and some are more akin to some stinky (but delicious) European cheeses while others have some sour notes which are not always related to regular cheeses (though some goat cheeses can be quite sour), Through aging and the magic of fermentation, they become their own thing with truly unique flavors. For example, the fermented miso cheese has hints of chocolate about 2 weeks. The fermented hot sauce cheese tasted like a spicy cheddar after 2 weeks, you could NOT tell it wasn't made from milk.
So there are still a lot of experiments and tweaking to do but I'm super happy so far and it's an extremely exciting culinary territory to explore, mostly with wild foods and ferments.
I use different methods, sometime they are simply placed into the fridge to age and dehydrate or I place them in my dehydrator at low temperature (60 to 70 degrees) for a day or two so they solidify first. Leaving in Southern California, I don't age them outside the fridge due to the more extreme fluctuations of temperature outside or in my apartment. When dehydrating, I use my air conditioner to monitor the inside temperature during the day.
Orange cheese is a "Hot Sauce Cheese" - I mixed some of my fermented hot sauce made with local ingredients (watercress, dandelion, curly dock) with black walnuts and cashew. The sauce acted as the fermenting starter and also as the flavoring. It's a hot cheese for sure and so pretty. It was truly delicious after 2 weeks.
White cheese - Acorn, walnuts and cashew herbs cheese fermented with sauerkraut juice. I used French herbs for seasoning
Red one is Kimcheese - Kimchi powder used as the main flavoring, also contains lots of local wild edibles..
Really red one is a walnuts and almonds cheese, liquid smoke, nutrional yeast, miso and other various flavorful ingredients.
I'm proud of the gray one. It's an acorn and almonds cheese with liquid smoke, miso, kimchi powder, garlic, lemon, onion powder. Fermented from sauerkraut juice. Protected in a layer of oak ashes. I think it's cool to have an acorn cheese protected in oak ashes. A good reminder that even the forest fires have creative uses.
Yellow cheese is just acorn and almond with some flavorful ingredients including sauerkraut powder, nutritional yeast,
Brown cheese is acorn, walnuts and cashew with some miso as the main flavoring but also some wild kimchi powder and smoked paprika.
I'm keeping track of the exact recipe for each cheese so I can tweak the recipes and test them through aging. Probably will be in a future book, a sequel to the "New Wildcrafted Cuisine" which still has over 430 pages of ideas that you can apply to your local wild edibles. https://www.amazon.com/New-Wildcrafted-Cuisine…/…/1603586067
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Driftless Sacred Grove shared Miekal And's post.
Ethnobotanist and Herbal Medicine Advocate Jim Duke Dies at 88
Austin, TEXAS (December 11, 2017) — Jim Duke, PhD, an esteemed ethnobotanist, author, and a co-founder of the American Botanical Council (ABC), died at his home last evening. He was 88 and had been in declining health.
“He was a brilliant, dedicated, funny, and humble man, who earned the admiration, respect, and love of thousands of scientists and herbal enthusiasts,” said Mark Blumenthal, ABC’s founder and execut...
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Potato, Papa, Kartoffel, Tǔdòu, Pomme de terre, Patata, Poteto, Batata, Ziemniak, Aartapple, Patates, Aardappel, картошка, albtatis, kentang, Aaloo
“Ever since I was a little girl I have been interested in trees,” she said.
“I've even turned my six acre garden into a secret woodland, and I see my trees as my extended family. My life now is just trees. Trees and champagne.
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In the town of Santa María del Tule, in Oaxaca, Mexico, there is a Montezuma cypress known as El Árbol del Tule. It has a circumference of 137.8 feet and is between 1,200 and 3,000 years old.
Created in 1953 during tense armistice negotiations, Korea's DMZ is at once one of the most dangerous places on earth and one of the safest. For humans, its thousands of landmines and the millions of soldiers arrayed along its edges pose an imminent threat. But the same forces that prevent humans from moving within the nearly 400 square miles of the DMZ encourage other species to thrive. Manchurian or red-crowned cranes and white-naped cranes are among the DMZ's most famous a...nd visible denizens. Nearly 100 species of fish, perhaps 45 types of amphibians and reptiles and over 1,000 different insect species are also supposed to exist in the protected zone.
Scientists estimate that over 1,600 types of vascular plants and more than 300 species of mushrooms, fungi and lichen are thriving in the DMZ. Mammals such as the rare Amur goral, Asiatic black bear, musk deer and spotted seal inhabit the DMZ's land and marine ecosystems. There are even reports of tigers, believed extinct on the peninsula since before Japanese occupation, roaming the DMZ's mountains.
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RIP BRUCE BACON
“My vision is a resilient small community and residents inhabiting, incubating and managing diverse people and agritourism enterprises, preservation, jobs-train...ing, application of on-going soil research and developing soil science workshops and field days.”
-Bruce Bacon
#gardenfarme
#permaculture
