Category: Kitchen

Kombucha’s Recent History

Posted on by Earth Chick

1020181622a

Kombucha is the centuries-old beverage made by fermenting sweet (green, black, white, or oolong) tea. The ferment develops a SCOBY (symbiotic culture of bacteria and yeasts) pellicle and liquid. As sugar is consumed by the ferment, it forms a lovely balance of acids. Acetic acid, lactic acid, malic acid, butyric acid, and more mingle together to give kombucha it’s refreshing tart taste. Juices and fruits are added after the initial fermentation to impart flavor and feed the yeasts to provide a gentle fizz. The final beverage is packed with vitamins and enzymes believed by many to provide a wide array of health benefits, including supporting gut health.

There is yet to be a large body of controlled research to definitively put a stamp on the benefits attributed to kombucha. The US National Library of Medicine, National Institutes of Health has several studies and published articles of interest including https://www.ncbi.nlm.nih.gov/pubmed/24290641 . The strongest connection is that probiotics may improve gut health.  https://www.ncbi.nlm.nih.gov/pubmed/26960543 addresses the suitability of fermented foods as a source of probiotics. https://www.ncbi.nlm.nih.gov/pubmed/30197628 discusses enhanced shelf-life and nutritional properties of fermented foods. Https://www.ncbi.nlm.nih.gov/pubmed/28115036 eve refers to low/no alcohol fermented beverages as a food group. Other fermented foods such as Tempeh, yogurt, kefir, sauerkraut, kimchi, miso, and pickles would fall into this group of potentially health-boosting, probiotic-rich powerhouses.

The kombucha market was fairly limited in the US when it hit a rather large speedbump in 2010 over a crisis of regulation. Fluctuation in alcohol contents that deviated from the allowed .5% maximum led to halting sales. This opening on the shelves gave smaller brewers the opportunity to enter more markets and expose Americans to more variety in commercially produced kombucha beverages. This shake-up in the commercial market set off a cascade and resurgence of the beverage popularity.

The US market for kombucha is 180 million US dollars, with 95% in organic products. According to www.statista.com the market is poised to top 1 billion by 2023.

“US retail sales surged 37.4% in 2017,” while the rest of the non-alcoholic beverage market grew a skimpy 1.2%, according to www.foodnavigator-usa.com

Huge sales are just a part of the picture. Homebrewing which has been popular since the 70’s has grown at a rapid rate. While some would claim that home-brewed kombucha is dangerous, others brew it by the gallons and claim it has cured everything from the common cold to cancer. There isn’t much evidence of either other, but that hasn’t stopped the growth or the public support of kombucha. Green tea, cane sugar, filtered water, some starter (kombucha from a previous batch), and time. It is inexpensive to make, delicious, and potentially part of a healthy diet.

I am a long-time kombucha brewer and drinker.  Each person has to decide what is right for themselves and their family. I love the taste and how it makes me feel. We strive to limit the unknown ingredients in our food and like to control the process. At the same time, we are trying to live a fiscally responsible life and develop skills that have the potential to be lost and share those skills. I will share with you how I make my kombucha and some resources where you can research and find more information on brewing your own, should you decide to pursue fermenting at home. Stay tuned for the next article in the series. I will be sharing step-by-step instructions for making kombucha from a starter or from scratch. Enjoy!

 

*We are not claiming any health benefits of kombucha. We are just sharing the facts we have found and our own experiences consuming and brewing fermented beverages. You assume all risk should you choose to brew and consume kombucha.

1020181622a

Maple Tree Tapping in Southeastern Virginia

Posted on by Earth Chick

8c854df9-abb0-43c3-9f18-6c6d849efb08

Tree Tapping Season in Southeastern Virginia

Most maple syrup produced in the United States comes from Vermont, but that doesn’t mean we are shut out from the practice of sugaring. Virginia’s below-freezing nights combined with the mild above freezing days of late-winter can mean a short but prolific running of the sap. At 36° latitude, Virginia is on the lower edge of maple sugaring country. It is unique to the area above 35° latitude and east of 95° longitude.

Native Americans have been harvesting the sap and boiling it down since before the Pilgrims arrived. Maple syrup has been reported to have been on the menu of the first Thanksgiving in 1621.

Maple syrup was even a patriotic, politically-correct, sugar-alternative leading up to and during the Civil War, as traditional sugar used southern, slave labor.

Sugars are near-perfect foods in that they store well for very long periods of time and have a high caloric content needed in times of survival.

Maple syrup is commonly used to top pancakes and waffles but may also be used to sweeten drinks like lemonade and tea, lend sweetness to marinades for meats, flavor candies, muffins, cakes, frosting, and oatmeal. Plus, it makes a nice gift.

Add to the utilitarian uses the medicinal properties of maple syrup and I find even more reasons to harvest, process, and store it in our pantry. The maple sap has many vitamins, minerals, and antioxidants. It may have anti-inflammatory properties, has a lower glycemic score than regular sugar, and is a component of many popular cleanse diets.

Maple season is wrapping up for me. This year was super fast and furious. It started quickly, flowed fast, and then as fast as it appeared, the season ended. We tap Red Maples, but you can also tap Sugar Maples, Silver Maples, or Black Maples ( as well as many other trees).

To find out if you have trees suitable for tapping, identify the trees you have on your property and map them. https://pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/388/388-802/388-802_pdf.pdf The 4-H Forestry program has some valuable information for learners of all ages.

0205171306b
Tapping hole

You will need to identify mature, healthy trees at least 12” in diameter.

You only need some simple supplies to tap trees: drill and drill bit 9sized for spile), spiles, tubing, cheesecloth or fabric, hammer or mallet, and buckets, bags, or jugs to collect sap.

I found inexpensive kits on Amazon as well as Tap My Trees www.tapmytree.com/shop www.tapmytrees.com/product/beginning-tubing-kit/ , Lehman’s www.lehmans.com/category/sugaring-supplies Merchants from Walmart to Tractor Supply sell sugaring supplies and kits. Order supplies well ahead of time so that when conditions are right, you can tap right away.

0211181540-1702798260-1521349457337.jpg
Plastic spile and jug
IMG_20150208_171043_688
Metal spile with hook for bucket

You will need to check your area’s expected tapping date with the Local Extension Office, but the sap flows between late January and early March in Virginia. When the night’s temperatures are below freezing and the day’s temperatures are above freezing, the expansion and contraction squeeze the sap up through the tree. The wider the swings, the faster it flows. The season may last as long as six weeks for us. This year, it only lasted for three weeks. We tap each tree twice if possible. Trees12-18” can support a single tap, those 18-25” can support two taps, while those 32’ or more in diameter may support as many as six taps.

Start with clean equipment. Use a very sharp drill bit and good quality drill so that you may make a single hole 1 ½ inches deep, at a very slight upward angle, in one single pass. Resist the urge to drill back and forth as it may seal the hole. If there are wood bits at the edge of the hole, use a toothpick to sweep them out and promptly tap in the spile. The shavings of a healthy tree will be very light brown. If the shavings are dark brown, choose another tree. Do not tap within six inches of another hole or the hole from a recent year. You should see tree water or sap dripping. I prefer to use food-grade tubing attached to cleaned-out plastic milk jugs, rather than buckets or bags. The tubing resists debris getting into the sap and saves time filtering the sap.

I check the jugs every morning and every evening, emptying and filtering through cheesecloth or fabric, then refrigerating or freezing the yield until I am ready to cook it down. When the sap is flowing well, I will get a gallon a day from a tree. At times the flow may slow to a trickle. The sap will continue to flow until temperatures stabilize and remain above freezing day/night, and the tree buds. At that time the sap will get a bit cloudy and take on a bitter taste.  Remove the taps from the trees with a pair of pliers, and all equipment should be cleaned and sanitized and stored for the following year. The tree will heal and be ready for tapping again next season.

It takes about 40 parts sap to make 1 part syrup. Boiled sap (which is not reduced down to syrup) may also be used full strength as a drink or “light” sweetener. Five gallons boils down to about one pint of finished syrup. A few years ago, we ended up with 191 ounces of finished syrup and had a nice assortment of holiday gifts to share. We also made rock candy that year.

Our freezer is full of the wonderful sweet water/sap from the Red Maples that my grandmother planted. We are the fourth generation to live in our home and are blessed to have the legacy of our ancestors to help us subsist. In the coming weeks, I will find a nice day to sit outside and cook the syrup while I crochet or read a good book or two. Check back, and I will be sharing the cooking process in a future post. Until then, start scouting your trees and planning next year’s tapping adventure.

IMG_20170205_132428_379

Apple Cider Vinegar DIY

Posted on by Earth Chick

 

IMG_20141121_140309_466

Imagine gallons of healthful apple cider vinegar…for free. It is easier than you think.  Follow the easy, step-by-step instructions to turn waste into liquid gold.

If at all possible, start with organically grown apples. The redder the skin, the darker the finished vinegar will be. Any apples can be used. If you have an abundance of apples, the entire apple can be used. It is more efficient to make your apple cider vinegar when you are also processing apples for other recipes, such as applesauce, apple pie filling, apple juice or apple butter. The skins and cores which are left over from the recipes may be used instead of simply being discarded or tossed on the compost pile.

What you will need:

A large glass jar (1 or 2-gallon size works well)

Peels and cores from 5 pounds of apples

2 tablespoons of sugar

Water

Place bowl of apple peels and cores on the counter to rest and brown for 24-72 hours. You want them to turn brown, so let Mother Nature do her work on them.

1223162001a

Once brown, place the peels and cores in a large, wide-mouthed jar.

Sprinkle 2 tablespoons of sugar over the peels and cores.

Pour enough room-temperature water over the apples to cover the peels and cores.

1206162246_HDR_Film1

Cover with a piece of fabric or cheesecloth tied off with a string or ribbon.

IMG_20141121_140309_466

Store in a warm, dark place for one month.

A mother will form on top of the mixture. It will resemble a jellyfish and is desirable. DO NOT THROW THE MOTHER AWAY!

Scoop out the mother and set aside in a bowl.

0205181854

Strain apple pieces out of the liquid.

Return liquid to the large jar. If you do 2 batches at once, they can be combined at this time.

0205181913b

Replace mother on top of the liquid.

0205181913

Re-cover jar with fabric and set aside for an additional 2-6 months until finished

.Finished apple cider vinegar may be stored in the refrigerator to keep it fresh.

Easy Slow Cooker Apple Butter

5 pounds of apples, peeled, cored, and cut into chunks

4 ½ cups white sugar

3 tablespoons apple cider vinegar

2 ½ teaspoons ground cinnamon

¼ teaspoon ground cloves

½ teaspoon Himalayan sea salt

1 pinch ground cardamom

Place all ingredients in slow cooker.

Cook, covered, on high for 3 hours.

Reduce temperature setting to low and cook for 12-14 hours until dark brown.

At this step, an immersion blender can be used to make the apple butter super-smooth.

Uncover and cook for 1-3 hours to thicken.

Spoon into clean jars and process in waterbath canner (15 minutes for pints) or store in the refrigerator.

Our Take on Comeback Sauce

Posted on by Earth Chick

Comeback Sauce is a southern favorite. It is fantastic on salads, as a dip, on meat or seafood, as a secret sauce on sandwiches, and anything else you can think of. There are as many variations as there are family cookbooks. It has everything but the kitchen sink thrown in. Mix some up in a quart Ball jar and keep it in the fridge for several weeks. Go ahead and play with the recipe to make it your own!

stock-photo-assortment-of-salad-dressing-bottles-114747310

Homestead Comeback Sauce 

1 ½ cup mayonnaise 

¼ cup ketchup 

¼ cup olive oil 

5 tablespoons brown sugar 

2 tablespoons apple cider vinegar 

2 teaspoons Worcestershire sauce 

1 teaspoon spicy mustard 

½ teaspoon garlic powder 

½ teaspoon hot sauce 

1 teaspoon lemon juice 

1 pinch cayenne pepper 

¼ teaspoon allspice 

Mix all ingredients together and chill well. Great for seafood, dipping sauce, burgers, French fries, or salad dressing. There are tons of variations of this southern, Mississippi favorite. We find it’s better after chilled for 24 hours. Our original sauce contained chili sauce and did not contain brown sugar but we changed it after a discussion with a sandwich maker at a local, well-loved (now closed), sandwich shop.   

 

Shipwreck Pie, Minus the Shipwreck

Posted on by Earth Chick

Shipwreck Pie (featuring boxed dehydrated flavored potatoes)

This version of shipwreck pie uses an inexpensive, boxed, (any) flavored, dehydrated, sliced potatoes. Our family favorite is Rosemary & Herb with Creamy White Sauce but try others for unique flavors. The end result is a fancied-up many-layered meatloaf that is good served with vegetables, pasta, or rice.

Ingredients:

1 boxed dehydrated sliced potatoes with flavoring packet

1 lb. ground beef (divided into 2 equal portions)

2 cups beef broth

1 ½ cups shredded Colby-Jack cheese

1 medium onion diced (diced finely and divided into 2 equal portions)

2 tablespoons butter, sliced into thin pats

4 tablespoons flour

2 tablespoons nonfat dry milk

1 teaspoon Italian seasoning

 

In a well-greased slow cooker, layer the ingredients as follows:

  1. Dehydrated sliced potatoes from box mix
  2. 2 cups beef broth poured over potatoes
  3. Sprinkle 2 tablespoons of nonfat dry milk over broth
  4. 2 tablespoons of butter sliced thin into pats spaced evenly on top
  5. Sprinkle ½ of seasoning packet from box
  6. 1 pinch Italian seasoning
  7. ½ cup Colby Jack cheese
  8. ½ of the diced onion
  9. ½ lb. ground beef
  10. ½ seasoning packet
  11. ½ cup Colby Jack Cheese
  12. ½ lb. ground beef
  13. ½ of the diced onion
  14. Pinch of Italian seasoning
  15. ½ cup Colby Jack cheese
  16. Sprinkle 4 tablespoons flour over surface
  17. Remainder of Italian seasoning sprinkled on top

Cook on high for ½ hour, then on low for ½ hour. Can keep on warm up to 2 hours.

Easy Slow Cooker Yogurt

Posted on by Earth Chick

0408170957

Slow Cooker Yogurt

This is one of the easiest ways you can save some serious money. If you eat yogurt, add up how many little, 5-7 oz. cups you go through in 7-10 days. For the cost of some milk, yogurt, gelatin (optional), and electricity, you can make the creamiest homemade yogurt. It is so easy!

What you need:

  • a slow cooker, thick beach towel, small clean containers for finished yogurt, and a whisk
  • 1 gal of milk (fresher is better, pasteurized is fine)
  • 3 TBS powdered milk (optional- use if you want thicker finished yogurt)
  • 1 small packet Knox gelatin (optional- great for thicker yogurt)
  • 1/2 cup yogurt with active cultures (save some from previous batches or use store bought as a starter. Just check the label for active cultures)

Pour milk in slow cooker. Mix in powdered milk if you prefer a thicker yogurt or if milk is high heat pasteurized. Turn on low. Let milk cook for 3 hours.
Unplug slow cooker and let sit for 3 hours without removing lid.
Scoop out 2 cups of the warmish milk and whisk with active yogurt and optional gelatin.
Return milk mixture to slow cooker and whisk quickly into warm milk.
Cover still unplugged slow cooker. Wrap in thick beach towel to retain heat and leave sitting without disturbing for 8-10 hours (this is where I go to bed).
When the cover is lifted and you scoop your spoon through the creamy yogurt you won’t believe how easy it was!
Scoop into containers and refrigerate promptly.
Top the unsweetened yogurt with fresh fruit, jam, or chocolate syrup. It’s so yummy.

If you like sour cream or Greek yogurt, simply strain through cheesecloth overnight in a colander in the refrigerator. The whey that collects is wonderful for making bread, lemonade, or even acidifying the soil around plants.

Now, you do the math. You can get a gallon of yogurt for the price of milk and some extras in 16 hours.

Let me know what you do with yours.

Grandma’s Easy White Bread

Posted on by Earth Chick

0401171836

Grandma’s Easy White Bread

What you need:

  • 1 TBS of active dry yeast (or 1 packet)
  • 2 cups warm water
  • 2 TBS bacon grease (or other natural oil/shortening)
  • 6-ish cups of all-purpose flour
  • 1 tsp salt
  • 4 TBS sugar
  • 2 standard loaf pans, greased
  • 2 9×5 standard loaf pans

This bread is so incredibly easy to make—even for folks who don’t think they can bake bread.

I got the recipe from my grandmother, back in the 80s, when I was a fairly new housewife, making our first home, and struggling to save money. It was then that I learned that my grandfather once owned a bakery. I’m thankful that they were able to pass on skills that are in danger of slipping away.  Note that *bacon grease or oil prevents the dough from becoming too elastic and controls the big air holes in the bread. Don’t leave it out, if you want a nice small crumb that goes with sandwiches and everyday use. Once you are making bread, you can experiment with it and its effect on texture. Have fun!

  1. Put 2 cups of warm water in a very large bowl. Add the active dry yeast sugar and salt. Add the *bacon grease and whisk to mix.
  2. Gradually add flour to the mixture, ½ cup at a time. At first it will be soupy, then it will start to get sticky, then move on to have a sturdier form. It will be hard to mix. A large sturdy metal spoon works well (or a stand mixer with a dough hook). The bread will become a workable, soft dough at somewhere near 6 cups of flour. Don’t add too much or it will be too stiff and prevent proper rising. Knead for 5 minutes.
  3. Oil the inside of a large bowl and transfer the dough into it. Set it aside to rise until it is 1 ½ its original size. Pick a warm location that is free of drafts. Plan on this taking an hour or so.
  4. Turn the dough onto a floured surface. Punch down and knead about 1 minute.
  5. Divide into 2 equal pieces. Shape the pieces into a loaf and put in the 2 greased loaf pans.
  6. Set aside and let rise until double in size.
  7. Split top with a sharp knife and drizzle butter down middle for a fancy butter-top finish.
  8. Bake at 375° until light golden brown. Bread will sound hollow when thumped or tapped.
  9. Bread will be done in approximately 25-30 minutes. Set a timer and check it at 20 minutes.

Bread is a living thing and will have slight changes from batch to batch. The more you make it, the more you will get to know your yeast, altitude, personal oven, etc. Once you find the perfect crumb for your family, stick to the recipe variations you have found successful. If you get a new oven, you will have to play with it a bit to find the perfect timing.

Recipe makes 2 loaves. We slice into about 12 slices per loaf.

 

 

 

All the Whey

Posted on by Earth Chick

If you are into making your own mozzarella cheese or Greek style yogurt, you may already be acquainted with the delicious drink made of whey. It’s a shame my family had been missing out on this so long. No, we weren’t letting the protein-rich liquid go to waste. I would save it for use in bread making, soak dried beans in it before cooking, or acid up the soil around acid loving plants. Even the worm farm and compost bins appreciated a drink when there was more than enough to go around.
Well, it’s not likely there will be any leftovers this summer. The whey liquid can be sweetened up with agave nectar or sugar and it tastes just like lemonade! Chilled, over ice it is just divine–and so healthy.
The picture at left shows how much whey liquid is recaptured from a single gallon of milk after making American Mozzarella Cheese using rennet. Nothing wasted! If you are looking for a really easy recipe, check out the Junket website or the rennet tablet packet insert.

Preserves in the Homestead Kitchen

Posted on by Earth Chick

Stop looking at these jars of gooey goodness as a sweet treat and add them to the list of homestead pantry staples. Not only do preserves have a long shelf life, they are wildly versatile.

The Many Roles of Preserves in the Homestead Kitchen

Jams, jellies, conserve, marmalade, spread, preserves, or confiture—whatever you call that sweet, fruity goodness, it has a prime place in your homestead pantry.

  1. Spread it on warm toast for a filling, anytime treat.
  2. A dollop on yogurt adds some flavor variety.
  3. Use as a sweetener in muffins and cakes.
  4. Mixed with mustard as a dipping sauce for chicken fingers.
  5. Use thicker jams as a center for thumbprint cookies.
  6. Dissolved in lemonade for a tangy burst of flavor.
  7. As a marinade for meats.
  8. To add sweetness and flavor to smoothies.
  9. In mixed fruit cocktails.
  10. As a glaze for cakes and pastries.
  11. Add variety to rice congee.
  12. Make a fruit galette
  13. To top ice cream. Tomato Jam on chocolate ice cream is a family favorite.
  14. Mixed 1:1 with BBQ sauce in the Crock Pot, for an easy sweet and sour meatball sauce.
  15. As a Polynesian chicken glaze.
  16. Instead of syrup over pancakes.
  17. Make secret sauce for roast beef sammies by mixing with horseradish.
  18. Add flavor to plain cream cheese frosting.
  19. Make Eton Mess with leftover cookies, nuts, fruits, jams, and whipped cream—think “hot mess” parfait. Never the same twice and uses up the ends of everything.
  20. Mixed into rice and chunks of chicken as sweet sauce.
  21. Heated as fondue for dipping meats.
  22. As a filling for homemade doughnuts.
  23. Dehydrated, to make fruit leather.
  24. Mixed with cider vinegar to pour over salads.
  25. Mixed with hot water and fruit and frozen into popsicles.
  26. Mixed into cottage cheese to add zing to lunch.
  27. Use to sweeten and flavor homebrewed sodas.
  28. Spooned into tea instead of sweetener.
  29. Poured over a block of cream cheese as an appetizer. Savory and spicy versions are especially good.
  30. Dehydrate into delicious fruit leathers.
  31. Spicy or hot jellies make a nice additional layer in 7-layer Mexican dip recipes.
  32. Peanut butter and jelly sandwiches.
  33. Use to glaze a ham.
  34. Mixed in your morning oatmeal.
  35. Over plain cheesecake.
  36. Spread between the layers of a layer cake.
  37. Add to tired baked bean recipes, for sweet and sour twang.

.