I recently wrote about how we eat when we’re on the go. This go around, I thought I might back that up a bit to show how it is that our slow approach to food combined with a few strategies allows us to quickly grab truly nutrient dense food when time is short and demands are high. I have dubbed this approach “slow food for fast food”. What it means, quite simply, is we have no excuses to eat crappy food that makes us feel equally crappy.
Yes!! So exciting for me to read this! The concept of rhythm in the kitchen is fascinating and I can see it comes with hours and hours of refining processes and "getting into the rhythm of things" !! This overall birds eye view of how your whole process works is incredibly helpful to me and I thank you SO MUCH for taking the time to really lay it out clearly!
I know you've mentioned you'd rather scrub toilets than write a cookbook, but for the love of Pete, you really need to! Like, really!! You have so much useful knowledge and so many unique ways to approach ancestral, deep nutrition cooking. Really. I need copies for all my kids. Think about it :) :)
Plus, I know this is off topic, but your TnT interviews are so great. Please keep them coming!
Haha, thank you, Janene! :) I'm so glad you found this helpful. So good to hear you like the TnT blathering too. I think it's fun, but I like hanging out with that guy so I'm kind of biased. Forget it, no cookbook! Even my husband is trying to get me to do one now but I'd rather pick belly button lint out of a flea.
Tara you are truly such a gem in my life . I listened to your interview with the Rhodes yesterday and it was amazing . Could you suggest some resources on how to make potted meats , how to cook the salted brine brisket etc I also want to have these nutrient dense foods on hand , but don't know where to learn the recipes .
Thank you, Danielle. I'd recommend looking to European cookbooks over North American ones. I don't know that there's any one cookbook dedicated to such a thing, but ones with a traditional food slant like the "River Cottage" series and Darina Allen books will have one or two that will help you build the framework and confidence. From there, you can just branch off and make your own creations.
While I have never taken our home grown food to quite the "extremes" that you have, one of my routine complaints was that I spent a lot of time making the ingredients. This often resulted in a day spent in the kitchen with "nothing" to eat for dinner. ;)
aha! But if you threw a roast in before you started, it would have cooked all day while you were making the ingredients. First, we eat, then we prepare what we will eat in the days/weeks/months to come. :)
Hi! I just subscribed today, so grateful to be able to be part of this community. I am still figuring out how to navigate and was wondering if you have a recipe section? Thank you so much for all that you do.
Hi Rachel, sorry I missed this. Substack doesn't let me post sections or tags right now, unfortunately. I'm also not a big recipe person, mostly because I don't use them much. I do work in some techniques and conversation wherever relevant. :)
Hi Tara, newly paid subscriber and what a juicy Q and A... congrats firstly! You are the coolest granny :-)
As a GAPs person your cooking flow is a work of art itself. I know questions are closed, but listing some lingering ones I have from listening tonight. Maybe for the next round. Thanks for recording it 3 times !
Also, I thought it was fine the way you answered the questions, without necessarily reading them verbatim
What exactly is a rillete ?
The glass lid you referred to~ Do you only use weck jars ?
Even though in fridge, the Salees are fermenting over time ?
Do you use whey to ferment or always salt ? (Thanks for the PSA about sea salt by the way)
How big is your dutch oven?? and is it super heavy and difficult to do things like tipping and pouring it out
Could you tell us more about how u make ice cream, the picture of the day lily and bee pollen was quite stunning. Morel ice cream ! Wow.
Top 5 cooking books ?
This may be a silly question~ do u ever actually buy veggies in the winter or does everything comes from the basement
Also do you sometimes just straight up freeze summer veggies / berries for winter or they are always processed in some way?
I joined confessions after I heard you were confirmed. All the fave online friends and teachers will be participating, it is going to be epic!
The peepers are singing their frog song here in central vermont as well. Happy spring,
Hi Victoria, thank you for the nice words and the great questions. I will put out a call for questions, based on themes, on an upcoming post. I am trying to do one a month. I hope you'll resubmit yours then. I'm so happy your peepers are singing too! Such a beautiful ushering in of spring!
Thanks for replying! I couldn’t find my comment, I’m new to substack. I just made a burdock reishi milky oat top ice cream with lots of yolks and snuck in my cultured cream. Such deep satisfaction to see the fam enjoying food medicine. Up next is your marrow butter! Thank you so much for sharing your practical kitchen magic. It ripples throughout the collective. Xx
This!! This Tara! Thiiiiis is all I want to learn! There are several foods/meals/words here you’ve mentioned I have not heard of and will be looking up today!
Can we have a series called ‘How to Cook Real Good Like Tara’? 😁
The way you describe your kitchen flow and what is produced from that well- informed, beautiful, intentional flow is definitely what I desire to create in my life (and kitchen).Thank you SO very much for this post, and insight into your kitchen and mind!
Thanks, Cassandra. I'm glad you enjoyed the interview. I am so impressed with what they got going on over there! Those are good suggestions. I will give it some thought and see what I can come up with. Thank you. :)
Yes!! So exciting for me to read this! The concept of rhythm in the kitchen is fascinating and I can see it comes with hours and hours of refining processes and "getting into the rhythm of things" !! This overall birds eye view of how your whole process works is incredibly helpful to me and I thank you SO MUCH for taking the time to really lay it out clearly!
I know you've mentioned you'd rather scrub toilets than write a cookbook, but for the love of Pete, you really need to! Like, really!! You have so much useful knowledge and so many unique ways to approach ancestral, deep nutrition cooking. Really. I need copies for all my kids. Think about it :) :)
Plus, I know this is off topic, but your TnT interviews are so great. Please keep them coming!
Haha, thank you, Janene! :) I'm so glad you found this helpful. So good to hear you like the TnT blathering too. I think it's fun, but I like hanging out with that guy so I'm kind of biased. Forget it, no cookbook! Even my husband is trying to get me to do one now but I'd rather pick belly button lint out of a flea.
Tara you are truly such a gem in my life . I listened to your interview with the Rhodes yesterday and it was amazing . Could you suggest some resources on how to make potted meats , how to cook the salted brine brisket etc I also want to have these nutrient dense foods on hand , but don't know where to learn the recipes .
Thank you, Danielle. I'd recommend looking to European cookbooks over North American ones. I don't know that there's any one cookbook dedicated to such a thing, but ones with a traditional food slant like the "River Cottage" series and Darina Allen books will have one or two that will help you build the framework and confidence. From there, you can just branch off and make your own creations.
Also, I'm also in CANADA . Where do you usually get your weck jars from ?
Really like this. Definitely in this camp. Lots of gardening, forest planting, real food cooking going on at our house.
Can't blame a girl for trying -- will probably pester you about it continuously, just to give you multiple opportunities to change your mind :)
fair enough 😉
While I have never taken our home grown food to quite the "extremes" that you have, one of my routine complaints was that I spent a lot of time making the ingredients. This often resulted in a day spent in the kitchen with "nothing" to eat for dinner. ;)
aha! But if you threw a roast in before you started, it would have cooked all day while you were making the ingredients. First, we eat, then we prepare what we will eat in the days/weeks/months to come. :)
Hi! I just subscribed today, so grateful to be able to be part of this community. I am still figuring out how to navigate and was wondering if you have a recipe section? Thank you so much for all that you do.
Hi Rachel, sorry I missed this. Substack doesn't let me post sections or tags right now, unfortunately. I'm also not a big recipe person, mostly because I don't use them much. I do work in some techniques and conversation wherever relevant. :)
This confirms that I need to ALWAYS be making bigger portions!
What do you marinate the heart in for jerky?
Also, when doing a brine, do you leave it sit at room temp or in the fridge?
I don't have any specific marinade. Just find a jerky marinade you like and go from there. Brine: in the storm cellar, not hot, not cold.
Hi Tara, newly paid subscriber and what a juicy Q and A... congrats firstly! You are the coolest granny :-)
As a GAPs person your cooking flow is a work of art itself. I know questions are closed, but listing some lingering ones I have from listening tonight. Maybe for the next round. Thanks for recording it 3 times !
Also, I thought it was fine the way you answered the questions, without necessarily reading them verbatim
What exactly is a rillete ?
The glass lid you referred to~ Do you only use weck jars ?
Even though in fridge, the Salees are fermenting over time ?
Do you use whey to ferment or always salt ? (Thanks for the PSA about sea salt by the way)
How big is your dutch oven?? and is it super heavy and difficult to do things like tipping and pouring it out
Could you tell us more about how u make ice cream, the picture of the day lily and bee pollen was quite stunning. Morel ice cream ! Wow.
Top 5 cooking books ?
This may be a silly question~ do u ever actually buy veggies in the winter or does everything comes from the basement
Also do you sometimes just straight up freeze summer veggies / berries for winter or they are always processed in some way?
I joined confessions after I heard you were confirmed. All the fave online friends and teachers will be participating, it is going to be epic!
The peepers are singing their frog song here in central vermont as well. Happy spring,
Victoria
Hi Victoria, thank you for the nice words and the great questions. I will put out a call for questions, based on themes, on an upcoming post. I am trying to do one a month. I hope you'll resubmit yours then. I'm so happy your peepers are singing too! Such a beautiful ushering in of spring!
Thanks for replying! I couldn’t find my comment, I’m new to substack. I just made a burdock reishi milky oat top ice cream with lots of yolks and snuck in my cultured cream. Such deep satisfaction to see the fam enjoying food medicine. Up next is your marrow butter! Thank you so much for sharing your practical kitchen magic. It ripples throughout the collective. Xx
Love your Qs, Victoria!! I hope you resubmit them too cause I’d love to know as well 😍
Can’t wait to re read this post. ! There are so many gems and reminders. Thank you so much for cataloging your past essays. You are an inspiration!
I'm working up to this efficiency! Love it!
This!! This Tara! Thiiiiis is all I want to learn! There are several foods/meals/words here you’ve mentioned I have not heard of and will be looking up today!
Can we have a series called ‘How to Cook Real Good Like Tara’? 😁
The way you describe your kitchen flow and what is produced from that well- informed, beautiful, intentional flow is definitely what I desire to create in my life (and kitchen).Thank you SO very much for this post, and insight into your kitchen and mind!
Thanks, Cassandra. I'm glad you enjoyed the interview. I am so impressed with what they got going on over there! Those are good suggestions. I will give it some thought and see what I can come up with. Thank you. :)