Slow food
I finished this morning’s (ok “MID-morning’s” for most of you) chores and then started to laugh at what I saw on my counter.
All lined up and tidy. A silent paean to slow, real food the slow, old-fashioned way.
1) Dry beans soaking with a touch of vinegar for tonight’s frijoles cocidos; 2) buttermilk culturing; 3) a second batch of apple scrap vinegar started because the first one is soooo gooood; 4) a whole half-gallon water kefir (I’ve upped production now that Sofía finally condescended to taste it and decided that she adores it – “soda” that’s actually good for her!) There’s even a quart of 5) yogurt, not pictured as it had already been tucked into the dehydrator to stay nice and warm for the next 12 hours.
This pic says a thousand words about our food philosophies.
March 16th, 2011 at 11:43 am
What do you use apple scrap vinegar for? Did you get any Maple syrup?
March 16th, 2011 at 1:40 pm
I didn’t get any maple sap at all – not a drop! I think our season may be too short. I’ll try again next year, starting much earlier, and see how that goes.
I use apple scrap vinegar for everything I’d use apple cider vinegar in. I think it has a much better flavor, a bit less sharp, more fruity. I even put a drop in a glass of water and drink it when I have an upset tummy. It helps very quickly!
March 16th, 2011 at 2:17 pm
so busy, so early.
Why the vinegar in the beans? Do you leave it in when cooking or do you rinse and cook with fresh water?
How do you do the apple-scrap vinegar?
March 17th, 2011 at 9:54 am
It helps break down the skins and aid digestion of minerals and (supposedly) reduce flatulence too. I just drain them and boil them in fresh water with another splash of vinegar added. It’s not enough that you can taste it – just a tbsp in half a gallon! – but it adds a complexity to the finished product which is just delicious. And it’s good for you. For the vinegar, see my past posts on it: http://twocatpots.com/?p=1652 , http://twocatpots.com/?p=1746 .