Transition Brockville archive

Tag : Cooking from scratch (51)

Fermented oat porridge recipe

Mother Earth News / Sandor Ellix Katz / August 2016

Fermentation can add new dimensions to grain porridges. A 12- to 24-hour soak will increase digestibility and creaminess without altering flavor.

Sally Fallon, author of the pro-fermentation cookbook Nourishing Traditions, is emphatic about soaking grains to make them digestible. “The well-meaning advice of many nutritionists, to consume whole grains as our ancestors did and not refined flours and polished rice, is misleading and often harmful in its consequences; for while our ancestors ate whole grains, they did not consume them as presented in our modern cookbooks in the form of quick-rise breads, granolas, and other hastily prepared casseroles and concoctions. Our ancestors, and virtually all preindustrialized peoples, soaked or fermented their grains before making them into porridge, breads, cakes, and casseroles.”

[ FULL ARTICLE ]

Cast iron cooking workshop

Brockville Museum / 31 August 2017

Join us for our first hands-on workshop as we discover the history and utility of cast iron pans.

  • Learn how to clean and season cast iron pans
  • Bake (and eat) some delicious food prepared in cast iron pans
  • Find out Brockville’s link to cast iron through items in our collection

This is the first in our Heritage Skills Workshop Series. Cost includes all supplies. $15 per session or $36 for the series of 3. Advance registration is required so we can gather supplies. Sign up at the museum in person (Monday-Friday, 10:00 – 5:00) or by phone (613-342-4397)

For more information email us at museum@brockville.com

Veggies n’ Fruit Community Boost Initiative awardees

Healthy Kids Community Challenge Leeds and Grenville / 7 July 2017

Healthy Kids Community Challenge Leeds and Grenville is pleased to announce awardees of the Veggies n’ Fruit Community Boost Initiative. The Veggies n’ Fruit Community Boost Initiative supports the third Healthy Kids Community Challenge theme, Choose to Boost Veggies and Fruit, and aims to create supportive environments for healthy eating.

Thirteen recipients across Leeds and Grenville have introduced programs that will make it easier for kids and families to choose vegetables and fruit with every meal and snack.

Find out what is happening in your community!

[ FULL ARTICLE ]

Simple whole-wheat sourdough starter

Mother Earth News / Andrew and Michelle Shall / 04 December 2016

Because I don’t think they sold little pre-measured pouches in those 1800s country stores, I’m confident there was no pellet-yeast hanging out the European bakeries of the Middle Ages, and I’d certainly wager that the Hebrew people, experiencing the first Passover in Egypt so long ago, weren’t just omitting Red Star from their recipes when they were making unleavened bread.

So, a little research taught me that the yeast you can buy in the store (Saccharomyces cerevisiae) is a different strain than the “wild” yeast which is used for sourdough (one of them being Saccharomyces exiguus). This wild stuff is everywhere, and as easy to find as breathing, literally. It’s in the air in your home!

For thousands of years, even before microscopes and scientific explanations of fermentation were written, people knew that if you left flour and water dough out for a length of time, something was going on in that dough — and that something could be made into delicious bread.

[ FULL ARTICLE ]

Dehydrate potatoes for various uses

Mother Earth News / Susan Gregersen / 21 July 2015

When I set out to dehydrate potatoes, I think of potential meals I might use them for. If I plan to make a lot of scalloped potatoes, I slice them. For stews, soups or casseroles, I cut them into cubes which can later be rehydrated and mixed with vegetables, meat and spices. Hash browns are popular for breakfast around here, so sometimes I shred potatoes for dehydration. (I once even learned how to make my own instant mashed potato granules by accident when I over-cooked them before dehydrating.)

[ FULL ARTICLE ]

Deep Nutrition — Eating the way we used to eat

Peak Moment TV / 30 November 2016

“Nature knows Best,” says Cate Shanahan, M.D. “Just eat the way people used to eat….” For their book Deep Nutrition: Why Your Genes Need Traditional Food, she and her partner Luke researched early American cookbooks and worldwide cultures with intact cuisines. They came up with four ways people who live off the land eat, no matter where they live.

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The Transition Framework

What the Transition movement does incredibly well is small-scale experiments which are practical, which resonate with local people, which look as if they’re doable, and that can engage people at a practical and meaningful level. It connects up the big issues and the local issues and shows you that change can happen at a local level.

— Julian Dobson, 21 Stories of Transition
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