Great moments in agriculture award:
Festering Passions:
Best decisions of the year:
Fresh discoveries:
Year's Failures:
Most loyal harvests:
The Ferment Winners:
What I wish for in 2018:
Add a Comment
Christa, I won't ask how the car 'developed a little dint' !!!! I'll PM you re gynura once I get this weekend out of the way (family function) and can think again!
Interesting that you can dehydrate to store and then rehydrate to use filmjolk just like sourdough. I got my sourdough starter as flakes in the mail - one of the best envelopes I ever opened! Love natural foods.
BTW Dave, have you ever used okinawan spinach in a tempura? Seems to me the herby flavour of it would be nice and fresh in tempura - I love shiso leaves in tempura. The mentsuyu you mention is what I would use with soba noodles and a few pieces of tempura served on top of that is so good.
Dave. according to a book I have on fermented beveridges, Filmjolk has Lactococcus lactis and Leuconostoc mesenteroides bacteria strains. I had ordered some culture from up north Qld but it went astray in the mail. So I would be interested in sending mail.
Dave, in the link to maximize nutrition, it mentions that moringa cassava and chaya are not eaten raw. I believe and have seen a few people eating moringa raw. I wonder why they have said that?
That recipe of pumpernickel in link is definitely what we had as kids. It looked like a brick and weighed the same but was tasty and filling.
Just on the Filmjölk -- I'm drying out some cotton balls of the stuff which should revitalize when added to milk as an inoculant.
I'll test it out first. But if folk want to start making their own Filmjölk this should work a treat.
One cotton ball per cup of milk. Remove and discard the ball later and then replicate using the Filmjölk you created.
Just send me a stamp self addressed envelope when I know the method of lactobaccilus sharing works.
That's mine -- purple under neath. It's all over my patch as a ground cover ++. I also have plenty of Longevity Spinach -- its cousin --Gynura procumbens. Not that either are truly delicious, but Okinawan spinach -- Gynura crepioides -- tastes better. Indeed I prefer BOTH to spinach per se.
I had some last night as part of a delicious noodle soup with mussels. Korean hot and spicy it was. Based on Jjamppong (LINK).
Wow! Best noodle soup I've ever made -- and I based the stock on the easy-to-use noodle soup base -- Mentsuyu (LINK).-- just add water.
Too easy peasey.
To go truly ethnic, I added more seaweed.
Rather than all that I'm keeping a bottle always in my fridge.Purchasing source: Korean/Asian grocers. Various makes -- but you may need linguistic assistance.
Excellent summary!
Cathie, thank you for your kind offer. Please let me know if I can swap something for it. We are car less at the moment, for a week, it developed a little dint in the door. We will pick it up at a time that suits us both. Thanks.
Christa, I have the purple undersided gynura if you would like a cutting...
Dave, I love your synopsis of the year's gardening triumphs and disappointments.
Dave, there are a few types of Okinawa spinach, does yours have purple underside leaf? That is the one I am looking for.
Always add photos using the "From my computer" option, even if you are on a mobile phone or other device.
Added by Doug Hanning
Added by Andrew Cumberland
Added by Doug Hanning
Vetiver grass helps to stabilise soil and protects it against erosion. It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)
GrowVetiver is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.
Talk to Andy on 0422 022 961. You can Pay on this link
© 2021 Created by Andrew Cumberland.
Powered by
You need to be a member of Brisbane Local Food to add comments!
Join Brisbane Local Food