You can grow your own food. And we can help!

Kitchen Garden Day in Beverly

Aug 16, 2010

This has been an interesting Summer for gardening. Very Challenging, but interesting. My container garden has been incredibly productive- in fact, beyond my wildest expectations. The use of my own compost and organic soil made for some very happy plants. Also was reminded that companion planting is a very good way to help keep the pests under control, and to find out what plants do not like each other. Had to move a couple things.
I have been doing a lot of experimenting with fermentation, and old fashioned pickling- with whey and salt, not vinegar. I am loving the results, and the flavors. I have a nice mix of herbs, vegetables, edible flowers, native species , wild foods and of course, plants for bees, butterflys, hummingbirds and gold finch to name a few of the daily visitors.
For Kitchen Garden Day, there will tours of the garden, tastings of wild foods and fermented foods, free nutritional consultations and more. Please call in advance so I know how many to expect, and also to make sure I have time to do your consultation. If we have too many guests, then I can schedule a consultation in the future.
I also would like to let folks now that we can trade, share or give excess from our garden too. I have some perennials and fresh herbs to share. If you have extra produce from your garden, I am also collecting anything you would like to donate to the local food bank.
Stop in and say hello! Call for information and reservations. 609-747-1458.


Your description of your one garden's attractions is a real inspiration, Susan! Please do post a whey/salt pickling recipe in the Pickling, Fermentation & Drying Group! David has posted some of his choice methods, including how to pickle Asparagus so it is crisp. As he points out, the acid/salt ratio is critical to crispness - so the exact methods matter! Pickling with the food-value of whey is intriguing.
I think the best place to start is with Sally Fallon's "Nourishing Traditions". She has not only wonderful, simple recipes but explains a sound, nutritional approach to food. Whey is a wonderful food, fertilizer and starter for many a fermentation process. She also provides good resource information. The ratio problem is not as complicated as in vinegar based recipes- although I believe holding temperatures for the product is crucial. I know one thing- the pickles from my garden this year have been great, until the back up refrigerator froze two batches. But now that we have finished the work in the kitchen, the "root cellar fridge", can be lowered in temp and hopefully, I won't have any more frozen pickle problems. In the winter, the basement will be just fine, but not in this heat! Happy pickle making! Susan
Now I just have to find out where to get or make whey. I wonder if goat milk whey is traditional?!
Goat whey is fine. Also, Sally has sources for whey in her book. I make some soft cheese every once and awhile, so I usually have it on hand. There are cheese making suppliers who also have whey. I believe it comes dry. You need a 1/4 cup liquid whey per quart of pickles or other fermented foods. The sea salt portion is one tablespoon. (This is off the top of my head at 5 am, without coffee, so make sure you double check her book!). That is also something else I like about Sally's recipes, they are for small batches, so you do not need a hundred cucumbers to have some homemade pickles! If you end up with lots of whey on hand, feed it to your garden, especially roses. They love milk products (with their coffee grounds). The Weston A. Price foundation is having their convention in King of Prussia, PA, this November. If that is something you can get to, you would find lots of information not only on fermented foods, but on wholesome food sources of all kinds! Susan
I went to the Weston A. Price fdn yesterday to get reaquainted, thanks to recommendation mentions from you & also Maxine.
I lost what I was originally going to post, but I love this site because so many knowledge people share freely with not only their knowledge, but even their plants. I am glad to do my part, and also, give credit to the folks who were the source of my information. So few people respect intellectual propery rights these days, and trying to give credit where credit is due is one of my top priorities. Some of us share information just to share it and just getting a simple "thank you" is enough, but others, who have spend a great deal of time and money to say, write a book, deserve to be compensated for their work. The internet has become a great tool for information, but we do need to respect and credit those who share knowledge. So that is why I am as precise as possibe about where my information comes from. And again, thanks to everyone one this site for sharing your knowledge- I learn something new every time I am on here. Wish I could be here more often. Green Blessings to everyone! Susan

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