Making Miso

Posted by & filed under Fermenting, Processing & Food Preservation, Recipes.

Mashing cooked soybeans It is now the middle of winter here in Japan and time again to make another year’s supply of miso. The deep flavour of miso soup (misoshiru) remains for many in Japan a daily dish. Traditionally the first meal of the day consisted of a steaming bowl of miso soup, a bowl… Read more »

City Kids Move to the Country (and One Moves Back Again) – Part VI

Posted by & filed under Demonstration Sites, Food Forests, Food Plants - Annual, Food Plants - Perennial, Fungi, Markets & Outlets, Medicinal Plants, Plant Systems, Recipes, Trees, Urban Projects.

Pit-falls, projects and laughs from our Permaculture journey. Ah… Autumn… beautiful! “It’s just too hard!” the voice in my head said. “How am I going to cope with the house, garden, turbo-charged grass and eroding drive-way on my own, now that Chris has moved back to Brisbane for work?” Then my eye was caught by… Read more »

Bacteria – an Endangered Species!

Posted by & filed under Fermenting, Health & Disease, Processing & Food Preservation, Recipes.

3 types of lactic ferment The world is full of bacteria but there are certain bacteria that are fast becoming an endangered species. The bacteria that live in the gut of homo sapiens, particularly those of Caucasian origin, are fast disappearing. These particular bacteria comprise of the good bowel flora that is needed to create… Read more »

Pickling Garlic the Okinawan Way

Posted by & filed under Processing & Food Preservation, Recipes.

Making Okinawan pickled garlic is the perfect way to enter the world of pickling. Those who have the itch to make their own fresh, mouthwatering pickles are guaranteed success with this recipe. It is virtually fool proof — take it from someone whose first attempt at making sauerkraut yielded a moldy, smelly, and probably toxic… Read more »

Six Recipes for all that Zucchini and Summer Squash

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Sometimes our problem as permaculture gardeners is the pleasant one of abundance! Here are six suggestions for what to do with the last of the summer crop of zucchini and/or squash. Hopefully you’re checking frequently and not letting them get too big, but these recipes will also work with the baseball-bat-sized ones (just kidding). These… Read more »

Permacooking – Vegetarian Delights

Posted by & filed under Recipes.

There’s been a word or two in my ear that I may be presenting myself as nothing more than a meat-and-sugar eating beast on these cooking posts and that I’ve been neglecting my veggies. And it’s simply not true. Between the early morning offal fry-ups and the late night crème caramel indulgences, I cook and… Read more »

Permacooking – the Day Off

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I wake up to a deficit of gas at the student camp, which translates into no easy hot water for my Sunday morning tea. There is also a surplus of horse manure sitting right by the cooking tent. I check on the horses and they seem fine. I collect a few scraps of wood and… Read more »

Permacooking – Milk, Tongue, Eel and Pizza Night

Posted by & filed under Animal Forage, Animal Processing, Consumerism, Demonstration Sites, Education Centres, Health & Disease, Livestock, Medicinal Plants, Recipes.

More Meat I promised last week that I would tell you about the cows here at Zaytuna and I’m going to do just that. I’d like for the vegetarians out there (who will find most of this menu unpalatable) to still be interested in reading about these cows because it’s not just about the beef… Read more »

PermaCooking – Your Goose is Cooked

Posted by & filed under Animal Processing, Bird Life, Demonstration Sites, Education Centres, Livestock, Processing & Food Preservation, Recipes.

One of several Zaytuna Farm geese All photographs © Craig Mackintosh except where credited otherwise We killed a goose at Zaytuna Farm the other day and by my count we served out 60+ student meals from it, plus two day’s worth of wonderful breakfasts for the staff. Not a bad effort I thought. Pretty good… Read more »