rono
New Member
Posts: 5
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Post by rono on Jan 27, 2008 9:34:11 GMT -5
Hi Suz,
Glad to be from seed but I used ordinary compost and the pot was probably too small and it didn't really grow so tall as in the garden. I shall have to try it with earth mixed in and see what happens. Hopefully its possible to grow them like this all the year round.
Your comments on the rocket problem really made me laugh so thanks for brightening up my day.
Best of luck. RonO
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rono
New Member
Posts: 5
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Post by rono on Jan 27, 2008 9:37:25 GMT -5
Hi Suz, Don't know what happened there? ?, The first line should start - Glad to be of use and yes, I pick the leaves just before they flower and also saved the seeds and grew some in a pot with ordinary compost on my windowsill which was not the best idea. Hope it makes sense now.
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hleva
Junior Member
Posts: 84
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Post by hleva on Jan 27, 2008 9:50:12 GMT -5
Belovedom, I love watching Veria channel and I am so happy that we have Dish Network, since it is the only network that carries these wonderful, educational programs. Helen I dont know how you make a new topic ....but, this thread is my favorite so I will use it. There is a new TV station it is on my Dish network. Not sure if it is on cable. It is called Veria on Dish and the station is 9575. They have programs on Veg cooking (today they made a wonderful cashew cheese), alternative health care and over all new age thinking. I would really like to see this kind of programing continue...please check it out if you can.
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Post by The Food Warrior on Jan 27, 2008 19:03:11 GMT -5
My most favorite smoothie is 1cup pure water Two BANANA Hand full of SPINACH 1 CUP OF BLUEBERRIES
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tyraw
New Member
Posts: 16
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Post by tyraw on Jan 28, 2008 12:57:57 GMT -5
I love to put chia seeds in my green smoothie. I soak about a tablesthingy in 8 0z of water overnight. It really makes your smoothie nice and thick and the health nutrients are amazing.
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tyraw
New Member
Posts: 16
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Post by tyraw on Jan 28, 2008 12:59:34 GMT -5
Woops! "tablethingy" is suppose to read " tablesthingy". Sorry!
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tyraw
New Member
Posts: 16
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Post by tyraw on Jan 28, 2008 13:01:25 GMT -5
this is embarrassing. It's not letting me write table sthingy. I will try separating the word. My computer is screwing up here. one more try.
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suz
New Member
Posts: 21
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Post by suz on Jan 28, 2008 15:21:39 GMT -5
tyraw, exactly the same thing happened to me. I was trying to write Tablesthingy and it came out tablesthingy too!! Thought I was going mad I knew I didn't write that. It took me ages going back and forth trying to edit it too (it wasn't at all obliging).Look what happened to rono above too. Hope this comes out straight ... I'm feeling nervous now!!! ;D
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suz
New Member
Posts: 21
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Post by suz on Jan 28, 2008 15:24:27 GMT -5
darn it!!! stupid system Hope you feel better now tyraw. I swear I did write (hmmm let me try abbreviating it this time) TBSP! ;D rono, are you still around...here's another to brighten your day ;D Frederic, where are you? There are Gremlins in the system!! ;D
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Post by ossiorava on Jan 28, 2008 21:11:28 GMT -5
Hi, I'm from boreal zone and it's real winter with snow at the moment. Autumn was so long that rowan berries rotted in trees, so we have no fresh fruit available as apples didn't yield this year ... but we have cranberries and therefore I enjoyed this highly experimental (try this at your own risk) green smoothie: 1. lots of ripe dark red cranberries 2. loads of freshly fermented soft spring shoots from following wild plants: stinging nettle, ground elder, fire weed, cow parsnip, sweet Cicely and dandelion FLOWERS full of pollen 3. little bit of fresh water Whoa! That was almost psychedelic, but incredibly tasty. I was first a bit suspicious if those continue to ferment in my stomach - but no - it digested without problems ! Then I thought to try soaked sun dried bananas, mango and the same set of plants but the taste was not so yummy and feeling was more cold, but it didn't matter because physical activity made me soon warm. Mixing still soaked sun dried apricots gave problems with digestion on 4th try... Now I had to return because of economical reasons to eating fresh lingon berries with fermented oat yogurt and separately fermented greens with cooked starchy root vegetables ... Anyway, fresh salads mentioned in earlier recipes are surely more culinary but I wanted to try something you can do even if living without electricity in total two months of darkness in the woods... In summertime I will enjoy smoothies with fresh Musk Mallow leaves (SUPERB TRADITIONAL OLD EUROPEAN GREEN SMOOTHIE REAGENT!) and flowers of caraway, sometimes mixed with leaves of Anise Hyssop and any other edible wild plant or juice from grasses... But there is still at least 3 months before I can craze out in the green meadows! ... and I don't like expensive supermarket greens grown under electric lights with chemical fertilizers as these collect huge amounts of nitrates I don't want to eat ... and nearest village with shop is 13 kilometers away anyway ... next winter in tropics, sure - that's the way! And Suz, about dandelion leaves - I used to dislike them thinking that one can eat only bleached young 5 cm tall leaves... When it was 3rd spring I ate them I thought tender leaves can be eaten until 15 cm tall and if the greens are ripped off without the stalk ... 5th summer I thought what the heck - eat them even half a meter tall and finally with the stalk (very dark green tall leaves are hard to blend / chew / chop and I suggest heat treating them and also fermenting them for winter usage). Pick them and they grow back again very many times, young and tender - full of love - I cannot almost imagine what life could be without dandelion. And as I mentioned the flowers - yes I ferment them for winter because they can deliver some Vitamin D if eaten daily during the dark months of year and small buds are edible when they appear... Have fun with all abundance you are free to enjoy
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tyraw
New Member
Posts: 16
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Post by tyraw on Jan 29, 2008 1:14:09 GMT -5
Suz, I am giggling so hard right now after reading your message. I'm glad i'm not the only one having difficulties with word spelling on here. There must be a glitch on here. At least we know our eye sight and mind isn't tricking us on this 21 day challenge. Thanks for confirming that. Let me try spelling it with spaces and see if it works. Poor Rono. Table s p o o n.
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Post by sharon2 on Feb 3, 2008 12:53:46 GMT -5
ossiorava what an interesting post! i am so impressed by how knowledgeable you are about foraging, preserving, fermenting ... i am just a beginner at this ... could you recommend any resources or methods you use(d) to learn how to do all these things? i really would be grateful.
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jerushy
New Member
It IS awesome to be rawsome!
Posts: 16
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Post by jerushy on Feb 3, 2008 15:02:06 GMT -5
Anyone here make kim chee?
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Post by ossiorava on Feb 3, 2008 21:06:46 GMT -5
Jerushy - Please tell me about your Kim Chee ? I wouldn't compare that to green smoothie from fresh stuff ... but if mixed with parsnip juice, sprouted and fermented rye grain (juiced), sprouted red clower juice it can get as near as such famine foods can...
Kim Chee is what I consider as fermented vegetables with wide regional and seasonal varieties ? However, I'm not sure about that as my skills are derived from ancient European, Scandinavian and Slavic traditions and I'm just starting to study traditional indian pickles.
One traveling visitor once said that my basic foods (that represent almost lost tradition in our culture) are common living tradition in every household of Northern Korea. That's why I suppose it's pretty near Kim chee, even though I have not been preparing shrimps and other seafood that can also be Kim chee ? Traditional Sami fish food recipes however include fermented fish... Please correct if I misunderstood...
Blended fermented vegetables make very delicious drinks... and I've come to a conclusion that no more than 0.9 % of salt in extended liquid is necessary - but not even that if it's about only vegetables or otherwise inedible fruit (some unripe winter apples) ... Also plums that are not ripen in those years when the winter comes early can also be "ripened" by fermenting in salt water and then they can be eaten like olives... I don't know if those can be considered Kim chee .. fresh plums with the same method become umeboshis...
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Post by ossiorava on Feb 3, 2008 22:57:01 GMT -5
ossiorava what an interesting post! i am so impressed by how knowledgeable you are about foraging, preserving, fermenting ... i am just a beginner at this ... could you recommend any resources or methods you use(d) to learn how to do all these things? i really would be grateful. I could answer no, but that's not why I wrote anything on this forum. Please check my earlier messages by clicking ossiorava and looking for "how bad is bread" thread, from there you can find lots of resources ... Sorry for posting this as a smoothie content, but maybe it is better to explain the full content of my cranberry-fermented wild plant smoothie. That is a recipe I have not ever before seen or heard about anywhere else and it is first time I have written it anywhere in public. ... About 10 years ago ago I was bicycling around to visit places that were ancient burial grounds. I sit down in those places and meditated what the past generations think of my vegan ideals and I got an surprising answer: "Go for it - it was our ideal too, but we failed !" We have (or used to) half a year winter. I've compiled studies on how ideals can meet reality or not. During that time I've also got lost in the woods, suffered starvation and eaten soil and insects for survival. Still I have my ideals and I don't blame myself on anything. The whole picture gets more and more detailed and interesting all the time. My approach is strongly based on experimental archaeobotany and I've actually done a lot of practical research. I first got started with the local oral traditional knowledge by preparing sauerkraut from cabbage. Best book about fermentation I've read is written by Annelies Schoneck, who worked long time in antroposophical community of Jarna, Sweden as a researcher on traditional knowledge and that I recommend - it's available at least in finnish, swedish and german. When I started fermenting the wild plants I used publications of Toivo Rautavaara as a resource for what is edible. Also Turkka Aaltonen and Bjorn Corander have written good book about those, but that can be only available in finnish. Every region surely has local books or traditional knowledge, unless the people have not been displaced and alienated from their traditions. After several years of self experimentation I agreed that these foods are safe to eat. I started organizing happenings in which these foods were served for my friends with philosophy "eat the weeds"... One set of fermented nettle tops and fireweed flowers (beautiful taste) launched a childhood memory of my friend about similar foods served by his grandmother. I met this 84 year old woman who had been living in an unheated cabin and told me to ferment flowers and leaves of everything which is edible. She also prepared oat yogurt and had been active gardener earlier and said that when picking blueberries one should pick also crow berries and she used to dry huge amounts of rowan berries for winter. I got research reports from Hannu Ahokas about traditional agricultural traditions and found from his publications a wooden frame that was used to ferment at least nettle, cow parsnip and thistles for human cosnumption as well as animal feed (later AIV-technique) ... more details I found also from the karelian language dictionary and dictionary of lydian dialects. When I met some people who had been involved in Iriadamant people, they introduced me to Francois Couplan - an ethnobotanist working in botanical museum of Paris, who had written very good book on the issue "La Cuisine Sauvage" in early 80s. He's been a great teacher to me pointing out many fermentation traditions around the world. That's what I certainly recommend ... well... I still remind you that those smoothies described here are paradise foods and those foods I've researched are rather for extreme survivalists who want to experience harmony with the local environment without excessive consumption of animal products - contact the primitive soul of humanity and ignite the spark for belonging back to tropics. I guarantee you can survive with these foods at least for 5 years, but maybe even 80 years - if you want to experience living in the north ... but it would be hard time I hope will not be our necessary fate ... ... and please consult also for example survival skills of north american indians if you feel this necessary for some reason. And thanks, I have really enjoyed the information contained in 21 day challenge ...
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