Hello all! I am organizing a group buy co-op for basic pantry items. We are ordering through a company in Utah, but the orders will arrive here in Batavia....
Ellie, That looks awesome. I was just thinking about how to get raw almonds again, then this showed up in the inbox :-) Anyways, question, in the FAQ, it...
Hello all, After I replied to Tim I realized someone else might have the same question....So, here is the answer. We are purchasing through a larger group,...
Hooray! The Buffalo girl (me) and my husband are in as well! Super fun idea Eli and Laura!!! I just pickled/fermented some beets (for the first time) and if...
Question here on making broth. On the WAPF website there's an article and recipe by Sally Fallon on making broth. It says once the broth is done to cool it...
She has you remove the fat to reserve for cooking if I remember correctly. Yes, fat is something you want to consume, so if you remove it, don't discard it! :)...
When I make my beef stock, after I strain it, I put it in the fridge. Then I remove the layer of fat. I use the fat to saute or fry things in like eggplant...
Good idea. I was worried about how long it would keep but the freezer solves that problem. I bought a meaty knuckle bone today to make beef broth in a few...
I just reheat my broth and allow the cooled fat on top to melt back into the broth before use, esp. w/ chicken broth. Beef broth I've used the fat on top to...
When I make chicken stock, I never have a layer of fat like I do for my beef broth. Making bone broth is simple and nutritious but time consuming. We have...
I couldn't agree with the crock-pot method more! I was getting so over whelmed with making stocks and bone broths etc...I just couldn't keep up the the...
http://soakingcabinet.com/2008/06/crock-stock.html This is my blog post on the topic. Nicole Platte bootstrapacres.com On Wed, Nov 4, 2009 at 2:11 PM, Tonia...
Could you, for those of us who are not experienced in this art, give a brief step by step of your method? It sounds like you've got it down, especially the...
STOCK: I keep mine on the stove overnight (and all day) on the lowest setting. Just a bubble errupting here and there helps me to know it is still cooking. I...
Elizabeth:  That's a great idea using the pasta insert when you make stock. I always make such a mess trying to scoop everything out using a slotted...
Joel Salatin is such a wonderful writer, speaker, farmer, activist, person.... I thought you would all enjoy reading this post...of his foreword to David...
I got to drink Joel's raw milk (and hear all of these talking points :-) ) when I visited Polyface this summer. I totally agree; he's a very inspiring person....
Here is my blog pos<http://alternativecooking.blogspot.com/2009/11/easy-chickenbone-stock-and-or-broth.html>t about stock. ... -- Ellie Raduns Sweet Pea, Owner...
In October we sent 2 of our grass fed beeves and 7 of our pastured pigs to the butcher. We now have freezers full of our beef and pork for sale by the cut. All...
Thank you to you all who shared their comments and blogs about making stock. All that information inspired me so much that I went and bought my first slow...
The one thing that has me a bit confused about using a slow cooker is that you cannot bring the stock to a boil. Usually a stock recipe will instruct you to...
We are doing the only area screening of FRESH, The Movie tonight at Balance Acupuncture and Wellness at 7 pm. This movie features Joel Salatin, as well as...
Boiling is 212 degrees. No part of the chicken gets to this temperature when roasting, unless you like your bird *very* overdone. The relevant pathogens die...
I just read that Cuisinart has introduced a slow cooker that has warm, simmer, low and high settings. The high may be able to bring the stock to a boil. This...
