Beef, Chicken, and Eggs

Rainbow Ranch dropped off several of their fabulous, homegrown, grass-fed heritage chickens and egg...Xenia raises the most delicious chicken you've ever tasted. And LOCAL grass-fed, grass-finished beef is coming to the market today or tomorrow!! These fortunate cows graze/pasture (grass only) on 1,000 acres in the Anza area. Yay!! Now, THAT'S what you call a "good thing"!! :)

Kimchi the Finished Product

Carlie and I had a plate of our newly fermented kimchi and red quiona for dinner. It was quite delicious, and as an added bonus, it apparently has significant digestive properties ; ) thankful for fermentation!!

Wine Fast - 28 days. Returning to Prayer

I live amidst some of the most beautiful wineries of the world. A girl can find a lot of strength in that. However, I need strength of a different source this month. I need strength from the counsel of my Father in Heaven in the name of His Son Jesus Christ. I need some guidance for the direction of the business. So I am committed before God and community to partake in a wine free fast for the next 28 days, commencing today. Prayers, please pray for me when you think of it. Non prayers, hang in there, this will be over soon.

Heirloom organic Ketchup take-two

Ok, so my first round with ketchup tasted great, however I failed to reduce it long enough to obtain that thick consistency needed to hold up on a homemade french fry or a thick grass-fed burger. Now I'm on my second round and I've reduced it to just the right thickness and it is back in the jars and on my market shelf. Very clean organic ingredients and zero hfcs's. Martha - now THAT'S "a good thing"!!

How to make awesome clean ingredient ketchup and no hfcs"s

INGREDIENTS:

1 cinnamon stick
1 bay leaf
5 cloves
5 cardamom pods crushed
1 star anise
10 black peppercorns
1 fresh whole organic tomatoes
1 large onion quartered
2 tbs neutral vegetable oil
2 tsp kosher salt, plus more to taste
1/3 cup firmly packed golden brown sugar
1/2 cup champagne vinegar
1 tsp Hungarian paprika
freshly ground pepper

INSTRUCTIONS:

Using a piece of cheesecloth, tie cinnamon, bay, cloves, cardamom, anise and peppercorns into a bundle. Set aside.

Pour tomatoes and juice into a food processor or blender. Puree until totally smooth, and set aside all but about 1/4 cup. To the remainder, add onion and puree.

In a large nonreactive dutch oven (bigger than you think necessary - for splashing purposes), heat the oil over med-high heat. Add the onion puree and 2 tsp salt, stir well. Cook for 8-10 min. Letting puree reduce and turn light brown. Add the tomato, sugar and vinegar, turn the heat to a low simmer and reduce for about 15 minutes, uncovered, with an occasional stir. Add the spice bundle and reduce for 10 min more. When it's done reducing, it should be a little thinner than commercial ketchup. Let ketchup cool and remove the spice bundle. Pour into a jar and chill overnight, or for at least 6 hours.

Refrigerated ketchup will last aprox 2 months.

You can also hot water bath ketchup for canning purposes.

Making Organic Ginger Brew (carbonation thru fermentation)

4 days ago I assembled the recipe for naturally fermented and deliciously carbonated ginger brew. Should turn out fermented, fizzy and yummy. Today is the unveiling...hoping I get the fizz I'm looking for ??? Details to follow...

Making Raw Fermented Kimchee

This stuff is incredibly good for you and tastes fabulous with rice, chicken, sauteed beef, more vegetables, you name it. Excellent for cleansing toxins from the body, great if you have a cold. Organic cabbage, organic heirloom garlic , organic leeks, (sage mtn farm), New Mexico hatch chilies, Himalayan sea salt. Fermented 3 days - nutrient rich and SO delicious....fantastic stuff!!!


Kimchi is easy to make, and will keep for many weeks in the fridge, slowly growing tangier.

There are many types of kimchi eaten in Korea. The most common variety, is made with Chinese cabbage. To make a batch of kimchi:

1. 5 heads of cabbage-Napa cabbage is best
2. 2-3 heads of garlic
3. 3 cups of salt (kosher or Himalayan)
4. 2 cups of red pepper powder and flakes
5. 1-2inches of ginger
6. optional: chopped scallions

You are supposed to use a Korean coarse powder of chili pepper flakes that can be found in most Asian Markets. It's a pepper of medium heat. I like to use hatch chili flakes and powder from New Mexico, they have a great flavor that I just cannot pass up and opportunity to use them. If using a hotter pepper, use less but kimchi is supposed to be spicy!

Step one:
Wash the cabbage well, remove the outermost leaves and trim off the root. Cut into small bite size pieces.

Step two:
Place the chopped cabbage into a large bowl. Take 2 cups of the salt and make a brine with 15 or so cups of water. Pour the saltwater over the cabbage, and mix well. Let this stand for at least one hour.

Step three:
Meanwhile chop up garlic and ginger finely. Kimchi is a raw food, a certain amount of salt is needed to pickle and preserve the cabbage. In a separate bowl mix the garlic, ginger, 1.5 or so cups of red pepper flakes and powder and the remaining 1 cup of salt. Mix it well.

Step four:
Once the cabbage has soaked for an hour in brine, drain off all of the liquid, then rinse the cabbage and drain again well. Stir the spicy paste mixture into the cabbage until the paste coats the cabbage evenly. Then mix it some more. Once it's thoroughly mixed, place the mixture into very clean lead safe ceramic container. Cover with a few layers of cheese cloth.

Step five:
Let the container sit at room temperature for 2-3 days, and as they begin to ferment. Remove cover every 12 hours and stir thoroughly, then replace cover.

Step six:
When done place in glass containers cover tightly and refrigerate, it will continue to slowly pickle, getting more tangy with time.

Making Creamy Raw Milk Ice Cream Sandwiches

I would never consider eating an ice cream sandwich, that is, unless it is made with great ingredients and by hand!! It's safe to go back into the freezer section.

ICE CREAM SANDWICHES: Ice Cream ingredients: Organic Raw milk and ...Organic Raw Cream, Wild organic vanilla, organic cane juice, Himalayan sea salt.

Handmade Graham Crackers: Bob's red mill whole wheat flour, black-strap molasses, organic cane juice, wild organic vanilla, local raw honey, Himalayan sea salt, raw organic milk, etc ...

Handmde Heirloom Tomato Ketchup

Today we made Heirloom Tomato Ketchup from the Organic tomatoes of Sage
Mountain Farm in Auanga and Hylseeds Farm in Rainbow. Turned out
sensational. Just another way to get off the machine and to support
your local farm, market, and economy.

Heirloom tomatoes, Braggs organic apple cider, organic onions, cold pressed olive oil, brn sugar, Himalayan sea salt, and lots of spices (cinnamon, anise, cardamom, etc ...). Come to Delaney's Market in Old Town Temecula and sample some!