22 Comments
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Janene's avatar

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!

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Tara's avatar

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.

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Danielle J's avatar

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 .

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Tara's avatar

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.

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Danielle J's avatar

Also, I'm also in CANADA . Where do you usually get your weck jars from ?

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KW NORTON's avatar

Really like this. Definitely in this camp. Lots of gardening, forest planting, real food cooking going on at our house.

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Janene's avatar

Can't blame a girl for trying -- will probably pester you about it continuously, just to give you multiple opportunities to change your mind :)

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Tara's avatar

fair enough 😉

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Katy's avatar

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. ;)

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Tara's avatar

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. :)

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Rachel Roometua's avatar

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.

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Tara's avatar

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. :)

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Beth's avatar

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?

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Tara's avatar

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.

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Victoria's avatar

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

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Tara's avatar

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!

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Victoria's avatar

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

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Jessica Baxter's avatar

Love your Qs, Victoria!! I hope you resubmit them too cause I’d love to know as well 😍

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rebecca Lerner's avatar

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!

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Josée Raymond's avatar

I'm working up to this efficiency! Love it!

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Jessica Baxter's avatar

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!

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Apr 13, 2022
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Tara's avatar

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. :)

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