Jul 16, 2022 • 1HR 29M

your q's, my a's - July edition

fermenting, cooking, cow and kid raising, and a gazillion other things

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Cultivating authenticity in a synthetic world. Ruminations on ancestral food, healthy living, family, connection to the natural world, life, death and this radical little thing called "sovereignty".
Episode details
I really, really like the smell of fresh cut hay.

Thank you for all of your wonderful questions. In this go around, we covered all manner of things from tick prevention to pork soaking and everything in between.

Around the farm, we have been loading hay, fermenting like fiends, and preserving the first of the summer fruit: cherries, black currants, and berries galore. With a lot of bright sun, the solar dehydrator has been in full swing as well. I made the first of this season’s spice blends. I used some dried organs, dried, foraged mushrooms, salt, and dried garlic scapes. It’s just wonderful. I love putting dried organs into spice mixes. They add an unctuous flavour, but people have no idea what it is. Why tell?

Butter continues to be made. Milk continues to be clabbered. There is kefir and ice cream on the regular. The compartment that holds our ice cream in the freezer is filling up nicely. I freeze our ice cream in little jars, one per person if you please.

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