Brioche Hamburger Buns
Hands down it’s the best thing I’ve made in a long time. The recipe I used is thorough and easy to follow. Because I live in a humid climate, I obeyed the suggestion to use ⅓ cup less water. Making these again today.
Fermented Mushrooms
Wut? Yes I fermented mushrooms and they are delicious. Realizing not everyone is as crazy about fermenting as me, I’ll leave the details at this - instead of salt, I used half soy sauce and half water to create a brine. The fresh mushrooms were mushy at 48 hours yet the dried ones were perfect (maybe a bit on the salty side; will rehydrate them first next time before adding brine.) I used 3 types of starter: wild, powdered culture and sauerkraut juice. My favs were from the powdered culture and sauerkraut juice.
How will I use them?
The crazy thing about fermented foods is that once they’re in my fridge, I find ways to use them. Think nuanced soy sauce that you want to drink. Probably will use primarily as a flavor enhancer for salad dressings or wherever soy sauce is needed. Haven’t yet, but will probably blend the fresh mushrooms into their juice and strain the solids.
Know Farmers Know Food
Covid has struck a mighty blow on the workers of meat packing plants. Effects will be seen for months to come. This Washington Post article explains the sobering details.
Michael Pollan, long time food writer and local food advocate exhorts us to “Shake the hand that feeds you.”
It’s important for many reasons to know where our food comes from but especially important now.
Baby Step Suggestions
Last fall, the Weston Price Foundation challenged people to take the 50-50 Pledge to spend half our grocery budget on local food.
This is overwhelming if you’re starting at zero. Start somewhere. For me it was easiest to start at the top of the food chain and focus on sourcing local protein and dairy.
Here are some baby step suggestions:
Find a local market and visit this weekend
Plan meals from what you find at the market
Grow your own
Buy eggs from someone you know
Participate in a FarmShare. Locally: Rattle’s Garden & FarmGirl Meats Nationwide: Grass Roots
Source raw milk (locals ask me)
Little Rock: The Bramble Market is a brick and mortar on Ferndale Cutoff. FareMarket delivers local food to your door!
On Saturdays there’s a pop-up market at Argenta, NLR, from 8-10am. Then from 11a-2pm there’s a pop-up market at the White Water Tavern at 7th Street.
Do what you can with what you have.
Julie