Thanks for posting! When I used to teach cooking classes on the farm our favorite advice to improve people's diet was "Eat the rainbow" and add more vegetables :).
Thank you for spending so much time sharing great insight and experience. I also appreciate your answering my question. I'll be more patient! Happy Holidays!
Missed this, but am reading my way through the book - lots of interesting tidbits. There's an image of fermenting cranberries being "shaken", which is new to me in fermenting, but there's not a recipe for it in the book and I can't find the technique discussed in my other fermenting books. Would you consider posting a recipe for it on the stack? Fermented cranberries sound terrific! Thanks.
Hi Sam Could I ask you a question regards the soda making on your salt preserving course which I am enjoying immensely. Where can I find the plastic covers /weights you use they look very practical.
Sorry not to be able to join this live - but just listened to the recording and enjoyed the wide canvas of topics. Many thanks for answering my question-loads of ideas there for me to look more into.
Okay after finishing listening I have a few garden/ mushroom related queries! First, any idea if what you all call tree cabbage is maybe the same as what's called perennial kale here in the states? I can't find any seeds for it here. Second, Huw please share your tips for getting nice fennel bulbs 😂 it's one of the few things I've consistently failed to grow well. Glad to know I'm not alone! And Sam, do you know the Latin name for what you all call Parasol mushroom? I'm not sure if we have an equivalent here. I'd love more mushroom recipes as I usually switch to growing mushrooms indoors in the winter months when I can't garden as much.
Hi! I tried looking up the latin and can't find it I'm afraid, but it's called Asturian Tree Cabbage and it's from Spain. Pasasol mushrooms are called Macrolepiota procera, but I warn you, varieties in the US can be toxic and require spore testing. I eat LOADS of mushrooms so I'm more than happy to write more recipes for them!
Diversity!!!! The book sounds very interesting. This talk was very inspiring. I celebrate these ideas, I am completely a person from garden to plate! I only grow what I can't buy. I just found out I can extend the life of Coriander leaves in shio koji, for example! Yeah! Expanding my outdoor mushroom garden and incorporating Common medlar (Mespilus germanica, Cornelian cherry (Cornus mas) and Juneberry bushes are my next years projects.
Thanks for posting! When I used to teach cooking classes on the farm our favorite advice to improve people's diet was "Eat the rainbow" and add more vegetables :).
I missed it!!!! Noooooo! Thanks so much for doing this!!!!
Thank you for spending so much time sharing great insight and experience. I also appreciate your answering my question. I'll be more patient! Happy Holidays!
It can be offputting, I completely understand! Good luck with it!
As a side note please do more of these - y'all are fun to listen to. You could totally have a podcast!
Missed this, but am reading my way through the book - lots of interesting tidbits. There's an image of fermenting cranberries being "shaken", which is new to me in fermenting, but there's not a recipe for it in the book and I can't find the technique discussed in my other fermenting books. Would you consider posting a recipe for it on the stack? Fermented cranberries sound terrific! Thanks.
Of course! It's not in the book, my publisher wanted a photo of shaking a ferment and it was what I had at hand.
Thanks Sam, looking forward to it. Enjoying your book (obviously).
Mushroom garum! Yes yes yes please!
Hi Sam Could I ask you a question regards the soda making on your salt preserving course which I am enjoying immensely. Where can I find the plastic covers /weights you use they look very practical.
Sorry not to be able to join this live - but just listened to the recording and enjoyed the wide canvas of topics. Many thanks for answering my question-loads of ideas there for me to look more into.
Okay after finishing listening I have a few garden/ mushroom related queries! First, any idea if what you all call tree cabbage is maybe the same as what's called perennial kale here in the states? I can't find any seeds for it here. Second, Huw please share your tips for getting nice fennel bulbs 😂 it's one of the few things I've consistently failed to grow well. Glad to know I'm not alone! And Sam, do you know the Latin name for what you all call Parasol mushroom? I'm not sure if we have an equivalent here. I'd love more mushroom recipes as I usually switch to growing mushrooms indoors in the winter months when I can't garden as much.
Hi! I tried looking up the latin and can't find it I'm afraid, but it's called Asturian Tree Cabbage and it's from Spain. Pasasol mushrooms are called Macrolepiota procera, but I warn you, varieties in the US can be toxic and require spore testing. I eat LOADS of mushrooms so I'm more than happy to write more recipes for them!
Diversity!!!! The book sounds very interesting. This talk was very inspiring. I celebrate these ideas, I am completely a person from garden to plate! I only grow what I can't buy. I just found out I can extend the life of Coriander leaves in shio koji, for example! Yeah! Expanding my outdoor mushroom garden and incorporating Common medlar (Mespilus germanica, Cornelian cherry (Cornus mas) and Juneberry bushes are my next years projects.