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DIY, Fermenting, Food, Recipes

Fermentation Friday

I’ve been on a ginger kick lately.  It could be the cold weather and fighting this cold. Personally, I think it’s the awesome flavor.  You can’t beat the sweet, earthy, and spicy flavor of ginger. While slightly labor intensive, this recipe for fermented ginger is super easy.  Peeling and slicing the ginger is the hardest part. Once it’s ready, this fermented ginger is great in stir-fries or steamed rice, and definitely perfect for sushi.

Fermented Ginger

  • 1 pound of ginger, peeled and sliced
  • 1 teaspoon sea salt
  1. Slice ginger as thin as thin possible.
  2. In a large bowl, mix the sliced ginger and salt, tossing to make sure every piece is covered.
  3. Transfer salt ginger mixture to jar.
  4. Use a ziplock bag filled with water to weigh down and cover ginger salt mixture.
  5. Set in a cool, dark place for 7-14 days.  (I always go with ten).
  6. Make sure to check on ginger and make sure that it stays submerged in brine.  You may have to push down.

If you have any questions, don’t hesitate to contact me.

 

 

Garden, Story, Updates

Mother Earth News Recap

Good morning, happy Monday! I hope y’all had a wonderful weekend.  I’m slowly on the mend, just feeling really running down, but at least my cough has subsided.  As I’m coming back around to feeling better, I realized I hadn’t shared too much about the Mother Earth News Conference that I was so excited about.

While Belton isn’t exactly a the thriving metropolis that you dream about spending a weekend away in, it sure had it’s gems. Saturday morning before the conference, we discovered a charming little coffee shop, Arusha Coffee, where we spent the bulk of time caffeinating when not at the conference.  Ample time was also spent day dreaming about future homestead plans, the idea for another new book, and more.

I digress…. the conference though was fun and educational.  Not all the speakers were as captivating as others, here are the highlights:

Texas Food Laws – there has been a major update on some of the Texas Cottage Laws for food makers like myself and I am happy to announce that I will be able to start selling some of my fermented goodies very soon.

Homestead Air B&B – while I don’t have a homestead geared up for a bed and breakfast, it’s nice to know that there are easy options out there when I am ready to go.

Other workshops and lectures I attended were Ladies in Homesteading, Growing Mushrooms, Homesteading Laws in Texas, Gardening in Small Spaces, and Companion Gardening, just to name a few. I’m looking forward to next years conference already!

DIY, Fermenting, Food, Recipes

Fermentation Friday

Well, I’ve admittedly been a little quiet here on the blog front.  My apologies.  I had a jammed pack week of a grant writing class the week before, followed by the Mother Earth News Fair over the weekend, and this week I have been knocked down by some sort of chest cold.  I’m on the mend despite sounding like a barking seal, but I’m excited to share with you my latest fermentation creation.

Note: I made and handled this batch prior to being sick.

This sauerkraut is pretty mild as far as flavor but is great in sandwiches or with fish.

Turmeric Carrot Kraut

  • 1 head of green cabbage, cored & thinly sliced
  • 2 pounds of carrots, shredded
  • 4-6 pieces of turmeric roughly 2-3 inches long, grated
  • 3 TBSP sea salt
Note: make sure the combined weight of the veggies is about 5-6 pounds and make sure EVERYTHING is clean
  1. Slice cabbage in thin chunks.
  2. In small batches, mix salt and cabbage and let salt begin to draw the water out of the cabbage and transfer to the fermentation crock. Then continue to massage and mix the salt/cabbage. Juices will begin to release.
  3. If you have whey from your previous sauerkraut mixture, go ahead and add a tablespoon.  If you don’t… don’t worry!
  4. Mix in shredded carrots and turmeric making sure to massage all items together.
  5. Use weight to make sure the cabbage mix is condensed and covered fully by liquid.
  6. Cover your container and set in a cool, dark place for 7-14 days.  (I always go with ten).

If you have any questions, don’t hesitate to contact me.

 

 

DIY, Fermenting, Food, Recipes

Fermentation Friday

It is that time again!  Seriously, I cannot believe the feedback I’m getting from the fermentation blog posts.  I’m so grateful.  I’m thoroughly enjoying the recipe experimentation.  More importantly, I’m enjoying the health benefits of eating all these delightful fermented treats. I’ve always had a heck of a sweet tooth and I’ve noticed a tremendous decrease in my sugar cravings. Thanks probiotics!

This recipe was totally made up. I’m definitely loving it.  Earthy and sweet, with a little bit of bite from all the ginger.

IMG_3231The Purple Darling

        • 2 heads of purple cabbage, cored & thinly sliced
        • 4 medium sized beets, shredded
        • 2 pieces of ginger roughly 2-3 inches long, grated
        • 3 TBSP sea salt
Note: make sure the combined weight of the veggies is about 5-6 pounds and make sure EVERYTHING is clean
  1. Slice cabbage in thin chunks.
  2. In small batches, mix salt and cabbage and let salt begin to draw the water out of the cabbage and transfer to the fermentation crock. Then continue to massage and mix the salt/cabbage. Juices will begin to release.
  3. If you have whey from your previous sauerkraut mixture, go ahead and add a tablespoon.  If you don’t… don’t worry!
  4. Mix in shredded beets and ginger making sure to massage all items together.
  5. Use weight to make sure the cabbage mix is condensed and covered fully by liquid.
  6. Cover your container and set in a cool, dark place for 7-14 days.  (I always go with ten).

If you have any questions, don’t hesitate to contact me.

 

 

Embroidery, Updates

Embroidery Festivities

I realized it’s been some time since I’ve posted anything from the Embroidery Department.  I didn’t want you think I had been neglecting it, as that certainly has not been the case.  In fact, I’ve been quite busy in preparation for the Annual Starving Artist Fair in San Antonio hosted by the Little Church of La Villita.

I start preparing for this two-day event the first of the year.  I have restocked my inventory of “I Heart Texas” Towels from the Christmas rush (thanks to the Austin 360 article) I am beginning to stock “Yellow Rose of Texas” Towels as well.  This year, I am excited to announce a new design of “Our Lady Guadalupe.” I’m envisioning this towel will come to life with vibrant colors.

It’s funny… I don’t think the majority of people realize all the work that goes into just one towel. People only think about the time it takes to stitch the design, which can sometimes take hours on its’ own.  I wash and dry all my towels before I embroider them, then there is time to create the patterns, transfer the design to the towel, stitching them, then washing, drying, and ironing again… It takes hours, even days to make just one towel. That is why hand embroidery is considered a lost art.

I, on the other hand, thoroughly enjoy the time it takes to produce one of these works of art.  Enjoyment through every stitch.  I will have the “Our Lady of Guadalupe” will be in the shop soon! Keep a look out… of course, I’ll probably post a blog when she’s ready.

Canning, Fermenting, Food

Fermentation Fridays

Welcome to Fermentation Fridays.  I’ve decided I have gotten so into making fermented things that I want to make this a regular Friday post for the foreseeable future.  Not to mention there seems to be some interest in it, especially after my last post.  So, you can join me in the fermenting process not to mention enjoy watching the successes and failures as I learn.

Sauerkraut

It’s not everyones favorite way to eat cabbage.  I know it took me sometime to enjoy sauerkraut after years of my West Texas German Grandmothers cooking.  I won’t go into detail but it’s been a decade and I can finally enjoy purple cabbage. In honor of the German side of my family, I’d like to introduce to you: The Zesty German.

Before getting started, I highly recommend having some sort of Fermentation Crock on hand.  Whether you buy one, this is the one I have, make one which you can find plenty of videos on YouTube, or use multiple 32 ounce Mason Jars with the Ziplock-bag method.

The Zesty German

This is not for the faint of heart.  There is enough garlic in this recipe to cure whatever ails you. If you’re scared of garlic or have a first date anytime within a week, you can definitely cut back on the garlic.

  • 5-6 pounds of green cabbage
  • 3 tablespoons salt
  • 7 cloves of garlic
  • 1 TBSP caraway seeds
  • 1 TBSP red pepper chili flakes

*Important: make sure that everything is as clean as possible from the vegetables to utensils and containers*

  1. Slice cabbage in thin chunks.  How you prefer your sauerkraut is up to you. If you like it in a small diced format or perhaps long and thin strips (which is how I like mine).
  2. In small batches, mix salt and cabbage and let salt begin to draw the water out of the cabbage and transfer to the fermentation crock. Then continue to massage and mix the salt/cabbage. Juices will begin to release.
  3. If you have whey from your previous sauerkraut mixture, go ahead and add a tablespoon.  If you don’t… don’t worry!
  4. Mix in smashed/minced garlic, caraway seeds, and chili flakes making sure to massage all items together.
  5. Use weight to make sure the cabbage mix is condensed and covered fully by liquid.
  6. Cover your container and set in a cool, dark place for 7-14 days.  (I always go with ten).

Note:  If you have any questions, don’t hesitate to contact me.

Cards, Fermenting, Mixed Media, Story

How Romantic…

While we’re still technically in January, February is pretty much here.  I would have forgotten that means Valentine’s Day if I hadn’t treated myself to a getaway weekend in Belton, TX.  Belton, Texas you might ask?  It doesn’t really have too much going for it except their big convention center.  Why would I go there? Well, I’m delighted to announce that I bought tickets to go to the Annual Mother Earth News Fair. It is a collection of workshops and lectures for homesteaders and farmers.

I am beyond excited.  I have been checking in on speakers almost daily to see who has been added to the list.  Last year, I learned so much like how to start successfully fermenting things, which you can see I’ve been putting to good use by my last blog post.

So how is this romantic? Well, technically it’s not, but I absolutely love learning about homesteading, soil care, chicken raising, bee keeping, mushroom growing and more. Getting back to the point though…

Valentine’s Day! It’s something I’ve never been too keen on whether I’m romantically involved or not, but I get pretty excited about this little fruit and veg Valentine’s Day cards either way! You can take a look at the shop for more!

Canning, DIY, Fermenting, Food, Uncategorized

The Gift of Sauerkraut

I don’t know if I took a moment to brag at all, but I must have been a good girl for 2019 because I got some pretty awesome gifts. One of which was a fermentation pot.  While some of you may crinkle your nose at the thought of anything fermented… you’ll find me over here doing a little dance dreaming of all the fermented goodies I’m about to hunker down and make.

Since it had been about six years since I had made sauerkraut I started off with a basic, I mean basic, sauerkraut recipe for my first batch. Cabbage and salt.  Let me tell you, while simple, this batch was a-bubble-ing during the fermentation process! Whoo! Think of all those probiotics!

I’ve already started my second batch, which will be appropriately named “The Zesty German.” The Zesty German contains cabbage, caraway seeds, red chili flakes, and garlic… lots and lots of garlic.  In fact, my kitchen smells of sweet fermenting garlic and I can’t help but giggle with giddiness every time I open that particular cabinet.

I’m already planning my next batch that will contain purple cabbage and beets! Stay tuned for recipes in the next sauerkraut blog!

Before & After, custom, DIY, furniture

Raising the Bar

Raising the bar… or at least, trying to.  It’s been a little bit of a nutty week over here and I feel like I can’t quite seem to bounce back from last week.  Why am I so flustered? Well, my truck got broken into, laptop stolen and much more. As someone that lives out of her laptop between blogs, marketing, social media, editing pictures, etc. it’s been a little bit of a whirlwind with changing passwords, locking screens, and calling all sorts of agencies from banks to the IRS and everything in between.

With all the craziness, I’ve been trying to focus on the things that matter.  A laptop and window can be replaced. While the majority of my pictures and documents were online or backed up, some of the most recent work wasn’t. Therefore, I’ve just been focusing on creating new things to share. Some of the images that I can’t get back are the high resolution pictures of this new bar I refinished.  I think the iPhone pictures will work for now though.

This little bar cart was a curbside find by it’s current owner.  It was in need of some serious structural work, before receiving a light sand and a coat of paint. After the repairs were made, the first coat of paint was applied only to discover Home Depot mixed me the wrong color! Now, knowing that there is no return policy on paint, I decided to improvise and mix what paints I had in the shop instead.  I ended up with a cool charcoal grey coated with an ebony stain.  A much better fit rather than the vibrant navy that had been first applied.  The hardware was upgraded and she was ready to return home!

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DIY, Food, Recipes

Roasted Red Carrots & Onions

Ok, so my last post was “I’m not doing any resolutions this year” but that doesn’t mean I’m not eating healthy over here! I thought it was time to share a delightful, healthy, and easy recipe for you to try this New Year. I will keep my intro short as I am coming to find, reading a thesis in order to get to a recipe is…. Annoying! 

Roasted Red Carrots & Onions

  • 1 bunch JBG red carrots, cut lengthwise 
  • 1 red onion, sliced 
  • 1 tablespoon of oil (I use avocado oil, but olive oil works)
  • 3 tablespoons balsamic vinegar (2 to roast, 1 after)
  • Salt pepper to taste
  • 2 tablespoons JBG parsley, minced
  • Pomegranate seeds for garnish, optional
  1. Preheat oven at 425ºF
  2. Toss carrots, onions, oil, and 2 tablespoons of balsamic vinegar in a baking sheet
  3. Place in the oven to roast for 20-30 minutes or until onions began to caramelize, mark sure to toss halfway through 
  4. Remove from the oven and drizzle with the remaining tablespoon of balsamic vinegar
  5. Garnish with parsley and pomegranate seeds
  6. Enjoy!

Note: I highly recommend using a high-quality balsamic vinegar.  It makes all the difference in the world as far as flavor. 

If you want to try more delicious recipes, go ahead and check out my cookbook