My own food chores came to a head last night. I was making up a brine for smoking this salmon, and toasting nori seaweed (200 degrees in oven, which didn’t make it taste any better — got to figure this out, it’s such nutritious (and free) stuff), when we discovered that our rooster, which had killed one of his own baby chicks the day before, had wounded 2 of the remaining 3. This is the loudest, most aggressive rooster we’ve ever had, and this was over the line. He is now headless, cleaned and plucked and headed for stew thus weekend. And boy is it quiet around here.
I made sourdough oat flour and cattail pollen pancakes last week. Ground the oat groats into flour just before mixing it up. The pollen is a deep yellow. Buttermilk, a little baking soda (interacts with acidity of b’milk), eggs, a little sugar, no oil.
Just made my first batch of sauerkraut. Simple, just salt and cabbage in a glazed crock with a waterseal; the lactic acid in sauerkraut is supposed to do wonders for health.
Salmon is now smoking in my Little Chief electric smoker with alder and hickory chips. Will vacuum seal and freeze when done.
How did the sour dough out flour and cattail pollen pancakes turnout ? Lloyd
I found your site quite by accident but had (someone borrowed and never returned it I think) your first "Shelter" book and I am glad you continue to pursue writing
out = oat
The pancakes turned out great. Little bit of pollen flavor. I put the sour dough starter (from Lesley's bread) into oat flour with buttermilk the night before. Then a sprinkle of baking powder and baking soda, + eggs (whites whipped) the next morning. They were light and fluffy.
Checkout this for your sauerkraut http://www.amazon.com/Schmitt-Gairtopf-German-Fermenting-Crock/dp/B0007VKLB0
I've been making sauerkraut for the last several years. It's a great way to "put up" eight or ten cabbages. The crocks with the "gutter and lid" design do work very well. I usually put a plastic bag over the top anyway just to keep out dust and stuff. If kept in a cool place after fermentation the kraut will stay good for months.