Liver is a largely unsung superfood. Modern culture sneers at it as one of those healthy but gross things that a member of the older generation forces kids to eat. Most people know that it’s “good for you,” but even people who readily eat it admit the flavor is an acquired taste. My challenge, due …
Author Archives: marina
And now, a moment for science!
Here’s the science behind the amazing power of sourdough bread to resist mold. Turns out specific bacteria in the sourdough mixture create fatty acids which have intensely anti-fungal properties. Researchers of course have isolated the specific bacterial species and want to introduce them to “regular” breads to lengthen shelf life while eliminating toxic preservatives. I’ll …
Super Sauce
Many foods benefit from sitting around for a bit before being served. It isn’t exactly fermentation, per say, but flavors gain complexity and meld together after a short period of aging. Stew is a classic example; it’s good on the first day, but it’s GREAT on the second and third days. I find this rule …
Bacon made at home
In the very beginning stages of our farm planning and development, my partner and I spent some time free associating about what we wanted from farm life, and writing it all down. The phrase we eventually came up with defines our philosophy perfectly: The Bacon is Here. We were contrasting it to the cliched term …
Eggnog was supposed to made in July
Not exactly a blog post, but check it out: Aged eggnog!
Some like it raw
Steak tartare, despite its fancy French name, is a dish that consistently appears in food traditions around the world. It’s also, unfortunately, becoming less and less popular as fear of parasites and pathogens in raw meat becomes more pronounced. It’s true that industrially produced beef might make you sick if it’s consumed raw or even …
Creek and Pasture Sauce
If there is such a thing as taste memory, the one I carry from Argentina is of chimichurry sauce with barbequed meat. At the time I didn’t know what it was, but I recall leafy oregano bitterness, spice from large chunks of chilies and whole seeds, and lots of sour vinegar. It’s a wonderful complement …
Enzymes for meat digestion
We are no longer keeping cows. Keeping cows alive, that is. Both of our cows are now wrapped up in neat packages in several freezers. We prefer to slaughter and butcher the animals we raise ourselves. We feel that these are essential skills a person should acquire if they have a chance, and we like …
Kimchee for breakfast
People often ask me, “what do you eat sauerkraut with?” and my answer is an enthusiastic: “EVERYTHING!” Few meals around here are complete without at least a sprinkling of fermented cabbage. It adds flavor, crunch, nutrients, beneficial microbes, and color. What’s not to love? Two rounds of antibiotics I recently took following a pig incident …
Organs of plenty
About two months ago we had the first taste of our home grown heritage breed pork. American Guinea hogs are a small, slow growing, black and hairy animal, who graze like a cow. A breed designed for lard as well as meat, they create lots of subcutaneous fat if they eat anything other than grass. …