Archive for the ‘Food-Nutrition-Health’ Category

Gathering Summary: Sugar Tapping with Kathie Lapcevic, October 19, 2011

Monday, October 24th, 2011

by Catherine Haug, October 22, 2011 (photos by Edd Blackler)

This is just a short synopsis; you can find more detail in the complete, printable pdf file: Gathering Summary: Sugar Tapping, by Kathie Lapcevic, October 19, 2011. See also Kathie’s handout: Maple & Birch Tapping at Home, by Kathie Lapcevic.

In addition to the main topic, Kathie opened with an announcement of Flathead Food Swappers’ first meet; see the Event Notice: Flathead Food Swap, Nov. 9, 2011.

Stephanie served a wonderful dessert: Pumpkin-Walnut-Cacao Cake with Chocolate Drizzle and Whipped Cream.

Presentation topics

Collecting sap in bucket

Collecting sap in bucket

  • Selecting a maple or birch tree for tapping
  • When to tap
  • How to tap (includes equipment needed)
  • Collect the sap
  • Cooking down the sap to syrup
  • Pouring off
  • Storage of the syrup

For more information

(more…)

Best crop varieties for winter storage

Wednesday, October 12th, 2011

by Catherine Haug, October 12, 2011

Johnny’s Select Seeds offered a helpful article in their latest newsletter. It is targeted to commercial and CSA growers, but the information is also useful for the home gardener. Check it out: Extend the Selling Season with Storage crops.

Here’s a sampling of veggies from the article; note that the temperature and humidity make all the difference between success and failure with veggie storage. (Links go to Johnny’s website). (more…)

‘Yogurt’ that cultures at room temperature

Friday, October 7th, 2011

by Catherine Haug, October 6, 2011

Yogurt is a very popular snack and probiotic, and can be made at home. However, it has one big drawback for home culturing: it requires warmer than room temperature (105° – 116° F) during the culturing period. (See my photo-essay: Culturing Milk: Yogurt).

Did you know that there are other yogurt-like cultures that can be cultured at room temperature (70° – 75° F)? These come to us from Scandinavia, where early farmers discovered that milk clabbered (cultured) best when the cows ate butterwort. (more…)

Update: Natural & Alternative Sugars

Tuesday, October 4th, 2011

by Catherine Haug, October 2, 2011

There’s a newish sugar-based sweetener on the block: coconut crystals and coconut nectar. These are not made from the coconut nut (the part which is the source of coconut meat and milk), but rather from the sap of the sago palm tree (coconut palm).

The method for extracting the sap and making the sugar/nectar is similar to that used for maple and birch trees, which will be discussed at the upcoming October 2011 gathering: Sugar Tapping of Birch & Maple Trees, by Kathie Lapcevic. Birch sap yields a sweetener known as xylitol.

In addition, there is new information on the health issues posed by agave nectar for those who are pre-diabetic, diabetic, insulin resistant, or diagnosed with metabolic syndrome. (more…)

Unused, Expired Prescription Disposal

Tuesday, October 4th, 2011

by Catherine Haug, October 4, 2011

Do you have expired or unused medications for disposal? DO NOT put them in the trash nor flush them down the toilet, as this method of disposal leads to contaminated ground water and soil. But you do have options:  (more…)

October is Non-GMO Month

Saturday, October 1st, 2011

by Catherine Haug, Sept 2011

Would you like to see products containing GMO foods be labeled as such? Would you like to see GMO crops curtailed? Would you like to learn more about what GMO is, to decide if you are for or against this technology?

This month is an excellent opportunity to learn more and support the anti-GMO movement. See Non-GMO Month.org.

California has an item on their November ballot to force labeling of GMOs in foods. Other states and communities are taking positive action for GMO labeling. Here in the Flathead, there are GMO crops growing in local fields – mostly canola. And I’ve written several posts on GMOs: (more…)