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My whole-foods kitchen (surprise ending)

Cheese press
Herbs and spices
Whole foods and vegan cookbooks

This week's "to be planted" seed packets
Beans soaking prior to being canned
Bulk grains and beans






Fresh kimchi fermenting on the countertop
Aaaaaaand . . . 

Dinner. (The children's reward for uncomplainingly eating wholesome, cooked-from-scratch things for several days in a row).

Comments

  1. SianMarch 9, 2011 at 6:36 PM

    I'd love to hear more about your cheese..

    ReplyDelete
  2. Blue PageMarch 11, 2011 at 2:12 PM

    Really nice...and the kimchee's got me drooling!

    ReplyDelete
  3. MatthewMarch 11, 2011 at 5:38 PM

    Nice photos!

    ReplyDelete
  4. Bent Barrow FarmMarch 13, 2011 at 10:14 AM

    Thanks for the comments! Sian, I asked my husband to make the press after a pattern that we bought for a couple of dollars through New England Cheesemaking Supply Company. It's very clever—you just hang a certain amount of water (a pint's a pound, the world around!) from the end to equal, with leverage, whatever weight you need to press with, using your cheese as the fulcrum. My best success has been with feta, which I make regularly and well—my harder cheeses have not turned out so well, but I ought to practice more. I have friends who have made lovely cheddars.

    Blue Page, I love kimchi but I'm a bit frightened. It's been fermenting, and now what do I do? Just taste it? I followed a well-recommended recipe, but there's still something intimidating about digging into my first batch.

    Matthew, thank you. Always nice to hear from you! ;)

    ReplyDelete
  5. Blue PageMarch 13, 2011 at 12:32 PM

    Hey Marnie, I'd say just dig in - my friend, who is Korean, said his Mom kept a big crock of kimchee sitting on the kitchen floor. Avert your eyes though when you open the jar...it's fermented! Mmmm kimchee w/ brown rice...

    ReplyDelete

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