Dianna updates us on her 2012 Wheat Harvest, the best so far, and how her family harvested, threshed and milled the soft wheat. Dianna also shares information on the gluten-content soft v. hard wheat w/ a bonus recipe for crackers.
Betsy is lucky enough to have a neighbor w/ quince trees! She walks us through the process of making jelly and then using the quince pulp to create membrillo, which is a firm paste traditionally eaten in Spain with Manchego, at breakfast or dessert.
In anticipation of apple season, Gina broke out her slow cooker and sweetened condensed milk to cook up some Dulce de Leche for her family and our monthly Troy Food Swap. Learn how easy this sweet treat can be!
Dianna shows you the magic of dried soy beans & the traditional tofu coagulant, nigari, a blender, cheesecloth and a tofu press to create your own soy milk and then tofu! She also discusses uses for okara and gives a recipe for falafel made with it!
FSC Guest Contributor Gina has a great use for preserving your leftover vegetables in kosher salt: make vegetable bouillion in a large glass crock (or quart/half gallon mason jar). Gina answers all your burning questions about how to make & store it!