Jan 21, 2011

Soaked Bread in the Bread Maker

Eleven years ago, someone gave me a bread maker as a wedding gift.  I've loved it.  But, when I started learning how bad white bread was and that I should soak wheat bread, I almost stopped making bread.  Almost.

I love bread.

The below recipe works for my bread maker.  I hope it works in yours, too.  If you don't have a bread maker - keep your eye out for one at your mother's house Goodwill or a garage sale this summer.

Overnight soak:
9 oz warm to hot water
1 oz apple cider vinegar
2 T butter, soft or melted
3 1/3 cups freshly milled wheat flour (I've not tried this with store bought whole wheat.  The texture will be different.)

I turn on the bread maker long enough to mix the dough. I think the first cycle is 5 minutes in my machine.  Then I unplug it - so there's no chance of it becoming possessed and making bread in the night.

The next morning I add the remaining ingredients just before I turn on the machine again.  This time for the duration.

1.5 t yeast (or 1 pkg)
1.5 T honey or other sweetener
1.5 t salt

I've used both the basic and whole wheat settings.  Both make yummy bread.

See what others are making for Fight Back Fridays with Food Renegade.

share facebook tweet

Spring Special - Pastured Meat from Cove Creek Acres

Herman Hostetler at Cove Creek Acres would like to extend his "Spring Special" to the Real Food in Little Rock readers.

Cove Creek Acres moves its poultry to fresh grass twice daily and is supplemented with organically grown grain.  The grain is not "USDA certified organic" but the farmer from whom Cove Creek Acres purchases the grain assures Herman that it is non-GMO and is grown with organic practices, meaning no pesticides or herbicides.  Cove Creek Acres provides top quality meat, grown without antibiotics or hormones.  They butcher the poultry on the farm.

How does this spring special work?

You want quality meat for your family and Cove Creek Acres wants to supply that for you.  However, in the farming business it is helpful to have "seed money" to get things going in the spring.  This spring special is a way to help both consumer and farmer.

If you pre-order now, you can receive a discount on pastured meat through the fall.

Think about your meat needs for the next year.  Do you eat one chicken a week?  Three chickens a month? Like to try a pastured turkey for Thanksgiving? Want to eat nitrate-free pork?

Let Herman know by Tuesday, February 1 how much meat you would like to pre-order.

The first installment of chicken will be delivered to the River Market around May 1, pork at the end of May, and turkeys nearer to Thanksgiving.  You can receive all or some of your meat at that time.  If you do not have ample freezer space, Cove Creek Acres can deliver your meat a few pounds at a time.  However, you must act now to take advantage of this offer.

Cove Creek Acres will be supplying fresh meat through the end of November. Pre-order at discount prices by February 1 to receive meat all summer and fall.  It is recommended that you pay 75% now and the remainder when you pick up your meat from the River Market.

Prices:
Chicken - average 4 pounds
Regular price: $3.50/lb
pre-order ten or fewer chickens: $3.25/lb
pre-order more than ten chickens: $3.00/lb

Turkey - average 15-20 pounds
regular price: $3.75/lb
pre-order price: $3.50/lb

half hog - average 100-125 pounds, which will fit approximately in two of these coolers.
regular price: $3.50/lb (live weight)
pre-order price: $3.00/lb

example:
I want to pre-order 11 chickens:
11 chickens x (4lbs/each) x $3/lb = $132
75% x $132 = $99 deposit

Albeit pricier, this is one of the easier baby steps to take.  Pastured, local meats are so much healthier than the feed lot counter parts.

If you are unable to pay 75% by February 1 and would still like to get in on this great deal, Cove Creek Acres is willing to work out a payment plan with you.  Call Herman, or his wife, Mabel for details.

To place your order or ask questions it is best to call their home: (479) 754-0868.  Herman has access to email but it is on his cell phone: hermanhostetler AT gmail.com

Feel free to tell your friends who would like a good deal on pastured meats.

Julie

also:
Read here how I met Herman.

Read Tracy Youngblood's article on benefits of bulk buying local meats or Lisa's thoughts on how to buy bulk local meat.

share facebook tweet

"Planning Your Organic Spring Garden" Workshop Rescheduled

The next Weston A. Price chapter meeting is rescheduled for this Thursday. Please note the new location will be McMath library near Parkview High School. You don't have to be a member to come. Bring your friends! Even if you're not interested in gardening, come socialize with other people on a real food journey.

“Planning Your Organic Spring Garden”
Robert Lashley of Willow Springs Market Garden
Thursday, January 27th 6:30 – 7:30pm
Sidney S. McMath Library
2100 John Barrow Road
Little Rock, AR 72204
FREE

When I have organic gardening questions, Robert Lashley's booth is at the North Little Rock Certified Arkansas Farmers Market is a good place to visit. I know Robert enjoys sharing his wealth of organic gardening information both at his booth and in workshops, so I asked him to present a winter garden planning workshop for Real Food in Little Rock.

If you're like me, the gardening bug doesn't really hit until things start turning green, but by that time plans for a productive garden should already be in place. The seed catalogs started coming to my mailbox this week, a reminder that now is the time for planning.

In addition to helping us get ready to garden in the spring, Robert is bringing some door prizes from Willow Springs Market Garden. How great is that? - a free workshop, prizes, and you get to meet one of our local farmers! If you're thinking about gardening this spring, you won’t want to miss this great opportunity!

Lisa

share facebook tweet

Jan 20, 2011

Baby's First Foods

Left overs from my dinner last night were collard greens and roasted sweet potatoes. This became Baby's lunch today. She's 8.5 months old.



I put it in a Mason jar with some homemade chicken broth, which was cold and a bit jellied.



The stick blender pureed it nicely.



Baby loved it.



-Julie

share facebook tweet

Gardening Workshop: CANCELLED

is cancelled for this evening due to the winter weather. We will try to reschedule this with Robert Lashley soon.

share facebook tweet

Jan 19, 2011

Pineapple Cheeseball

Here's an easy Real Food appetizer (or quick lunch idea):

Pineapple Cheeseball

16 oz. cream cheese, softened
1/4 cup crushed pineapple, drained
2 Tablespoons chopped onion
2 Tablespoons chopped green bell pepper
1 Tablespoon Real seasoned salt (I get mine at Azure Standard)
2 cups chopped pecans, divided

Mix together the first five ingredients plus 1 cup of the chopped pecans.


At this point, I scrape as much off the sides of the bowl as I can to form a somewhat spherical mound in the bottom of the bowl. Then I cover the bowl with plastic wrap and refrigerate it for at least an hour. Once the cream cheese has firmed up a bit, I carefully add the remaining pecans, pouring with one hand and with the other, pressing them into the cheese. I also save some for the bottom once I've removed the cheeseball from the bowl.


The pecans that fall to the side in the bowl get mushed into the cheese as I form the ball with my hands. I then turn it upside down in the bowl and add the last of the pecans.


I like this cheeseball best with good, sturdy crackers. If you haven't tried these homemade crackers, they're worth a try. Just be sure to roll them reeeeally thin. And I add quite a bit more salt than the recommended amount. Just 'cause I like salt. Enjoy!

This post is linked up at Works for Me Wednesday.

LORI

share facebook tweet

Jan 16, 2011

New Year's Real Food Resolutions

This post is written by Kelli who wrote here about how real food started for her.
****************
I can’t believe it’s been almost one year since I came home and told my husband I wanted to change our diet and our lifestyle…and my husband thought his world was ending. HA! Looking back over the year I’ve been thinking about a song from “Hairspray”: “I know we’ve come so far, but we’ve got so far to go.” (I know. A bit random, but it fits.)

It’s been a year of firsts: First time to bake bread without the aid of a bread machine, drink raw milk, grind my own flour, embrace fat, wash my hair WITHOUT shampoo, make a sourdough starter, learn that there was something even called “Kombucha”…I could go on and on.

I’m not huge into the whole New Year’s Resolution thing, but I have been thinking about some things I would like to see happen in the coming year.

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
1. One of the best Christmas gifts I received this year was Nourishing Traditions. I want to read through and absorb the wealth of information.

2. Drink some kombucha everyday – even if it’s only half a cup. (Still acclimating to the slight fermented flavor. Teetotaler here.) Experiment with flavors beyond fresh pineapple – my go-to flavor. An added health bonus is that it seems to help with muscle soreness. I’m training for a marathon and need all the help I can get in that area!

3. Be more diligent about taking my fermented cod liver oil and red raspberry leaf supplement.

4. Focus on gaining strength, especially in my upper body. As a long-distance runner I have plenty of endurance, but no upper-body strength, which is common among us runners. I plan on getting into a routine of pilates and free weights along with my running.

5. Make a better effort to eat well outside my home, which will mean bringing my own food a lot of times. Learn to plan ahead for this. Have a mental list of foods that are quick and easy to throw together in a short amount of time, and are made from ingredients I typically have on hand.

6. Discover the perfect recipe for a natural facial moisturizer: one that moisturizes without drying me out OR causing pimples. No small feat. Any recipes would be appreciated.

None of these things are earth-shattering in their impact, but all of these steps together will go a long ways in improving my overall health and quality of life. After all, it’s all about the Baby Steps!

-Kelli

share facebook tweet

Spring Garden Workshop!

Reminder - The next Weston A. Price chapter meeting is this Thursday.  You don't have to be a member to come.  Bring your friends!  Even if you're not interested in gardening, come socialize with other people on a real food journey.

Robert Lashley of Willow Springs Market Garden has agreed to present a free workshop for us:

“Planning Your Organic Spring Garden”
Thursday, January 20th 6:30 – 7:30pm
John Gould Fletcher Library Meeting Room
823 North Buchanan StreetLittle Rock, AR 72205

When I have organic gardening questions, Robert Lashley's booth is at the North Little Rock Certified Arkansas Farmers Market is a good place to visit. I know Robert enjoys sharing his wealth of organic gardening information both at his booth and in workshops, so I asked him to present a winter garden planning workshop for Real Food in Little Rock.

If you're like me, the gardening bug doesn't really hit until things start turning green, but by that time plans for a productive garden should already be in place. The seed catalogs started coming to my mailbox this week, a reminder that now is the time for planning.

In addition to helping us get ready to garden in the spring, Robert is bringing some door prizes from Willow Springs Market Garden. How great is that? - a free workshop, prizes, and you get to meet one of our local farmers! If you're thinking about gardening this spring, you won’t want to miss this great opportunity!

Lisa

share facebook tweet

Jan 15, 2011

He Loves His 'Bucha




Lori

share facebook tweet

Jan 13, 2011

Jackpot!

I scored a dehydrator at Goodwill with an adjustable thermostat!!


-Julie

share facebook tweet

LinkWithin

Related Posts with Thumbnails