Fellow Master Food Preserver Shelley Marks and I will be doing a sauerkraut demo this Sunday February 2nd at the Hollywood Farmers Market. We’ll make the kraut at 10 am and 12 pm. Between the kraut demos we’ll be sitting in the Master Food Preserver and Master Gardener table to answer questions for the duration of the market. Please drop by and say hello! It’s freeeeeeeeee!
A KCET blogger asked a couple of Master Food Preservers, including myself, what we thought would be good gifts for homesteady types. We all came up with, pretty much, the same items. Here’s the ones I suggested:
Excalibur dehydrator with stainless steel trays. Expensive, but this thing works a lot better than those cheap round dehydrators. Truly the Cadillac of deyhdrators.
1.5 liter lactofermentation kit. Yes, you can make one yourself, but this is a nice all-glass model. Plus, when you buy this you are supporting Ernest Miller who has given countless volunteer hours to build LA’s Master Food Preserver program.
What did you give to the homesteaders in your life? Or did you forgo gifts altogether?
Astringent persimmons (such as Hachiya) are in season now which means that it’s time to make hoshigaki, a Japanese delicacy made by hanging peeled persimmons up in a window to dry.
Hoshigaki are chewy and subtly sweet. The texture of hoshigaki is different than what you would get if you just put persimmons in a dehydrator. And if all goes right the sugar comes to the surface making it look like the fruit has been dipped in powdered sugar. If you can find them in a Japanese market they are extremely expensive. And the ones I saw at our local market were vastly inferior to my homemade hoshigaki.
I added some details to the instructions I posted last year. Don’t hesitate to leave a comment if you have any questions about making hoshigaki.
When thinking about technology, I like to play with the idea of what is the absolute minimum you need to get the job done. This may be because I’m not very handy at building things, but yet have survivalist tendencies. So while I’m pretty sure I’ll never actually have any need for these skills, it’s fun to think about how I’d get by in a DIY world.
So I was delighted when I ran across this minimalist grain storage technique on the BBC documentary series, A History of Celtic Britain (2011), hosted by Neil Oliver of the Delicious Scottish Accent. (I am watching it on YouTube. Fingers crossed the BBC will not take it down before I finish it!) I love this technique because while it is simple, it is far from stupid.
The technique is described by the Dave Freeman of the Butser Ancient Farm in Hampshire, where they’ve been experimenting with grain storage iron-age style (c. 400 BCE.). Turns out all you need to do is dig a pit in the soil. The pits they dug are circular, and look to be 2 or 3 feet in diameter, and maybe 3 or 4 feet deep.
So you may ask, how can you pour grain into a hole in the ground and expect it to keep? The secret is a clay cap on the top. In the screen grab below you can see the cap and some feet for scale:
If you go to YouTube, you can watch this sequence starting around 52:36, but what Freemen says is that when the grain goes in the pit and is sealed with a clay cap, the clay blocks out moisture, air and light. Moisture is still available at the sides and bottom of the pit, of course, especially as they are in green Hampshire.
The grain touching the sides of the pit sucks the moisture out of the soil at the edges, and uses it to attempt to germinate. The germination process sucks up oxygen and releases carbon dioxide, effectively clearing the chamber of oxygen. At that point, as Neil puts it, “Time stops.” Nothing can grow, nothing changes. The grain cache keeps for at least a year, perhaps two years, and provided a very handy safety backup for hard working iron age farmers. And some very basic appropriate tech for modern armchair survivalists to ponder.
I’m thinking of throwing out all my picking and preserving books. Why? Kevin West’s new book Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving blows all those other books out of the water bath.
Full disclosure here: I’ve tasted a lot of West’s jams. I teach a bread making class at the Institute of Domestic Technology. After my bread demo West does a jam making session and I stick around to watch and, hopefully, filtch an extra jar. Those West jams are coveted items around the Root Simple household.
What makes Saving the Season different from other preserving books is West’s masterful use of aromatics and alcohols. As he explains in the introduction, “My goal is for the supplemental flavor to be a faint suggestion–an extra something that you can’t quite put your finger on.” His quince jelly (that I just made) is flavored with a subtle hint of rose geranium. One of the strawberry jam recipes gets a splash of pinot noir. The pickled eggs (that I also made) is mixed with Sriracha. These additions enhance the essential qualities of the main ingredients rather than simply add flavor. It’s an approach that’s masterful and never gimmicky.
There’s also a few surprises. Did you know that you can pickle unripe stone fruit? West’s recipe for pickled green almonds doubles as a way to deal with fruit that needs to be thinned in the spring. And I now know what I can do with all that cardoon I have growing. Yes, you can pickle that.
If that weren’t enough, West has weaved together his recipes with erudite musings. Plato’s theory of forms is contrasted with Buddhism in an essay on kitchen prep that introduces a peach recipe. The grape jelly section is preceded by an analysis of a Nicolas Poussin’s painting. This is the only preservation book I’ve found myself reading for fun.
My threat to get rid of all my preserving books is not hyperbole. Saving the Season really is the definitive book on the subject of pickling and preserving.
West has a website, www.savingtheseason.com, where you can find recipes as well as info about speaking appearances (he’s also great speaker).