A Summer From Scratch

A Summer From Scratch
Location
California,
Birthday
September 19
Bio
Read how I spend a season making every single component of what we eat from scratch, and the effect this has on my diabetes, health and weight! Mad gardener, avid cook, long-time motorcycle rider.

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Salon.com
JULY 20, 2011 11:07AM

Green tofu

If you're going to bother making something from scratch, make something you can't buy in a store or restaurant. This is tofu I made from dry soybeans, using freshly juiced spinach and cilantro as part of the liquid used in making the soy milk.
 
Tofu from scratch 

There's nothing new… Read full post »
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JULY 13, 2011 5:48PM

Take advantage of labor-saving devices

 farmers market oct 9
 
Making all your food from scratch takes more time than buying prepared meals, but it does not have to take THAT much more, if you have the means to acquire some devices.
 
The most important ones for me so far are the soy milk maker, chest… Read full post »
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JULY 5, 2011 3:08PM

Making tofu

Most of the work of making tofu is actually making soy milk. The process of tofu-making is nearly identical to making simple cheese where you add a coagulant like lemon juice to warm milk so it separates into curds and whey, then strain out the liquid and press… Read full post »

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JULY 2, 2011 2:57PM

Hot cereal you can eat with your hands without mess

porridge with your hands 
 
I made a large pot of 10 grain cereal, and had a lot left over. I've often wondered if I could make muffins with it. So I tried.

I didn't measure anything, just going by what I remember of making muffins, and gauging the texture and appearance… Read full post »
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JUNE 28, 2011 6:04PM

Early development


Interesting early development from the Summer From Scratch project. I have had three episodes of low blood sugar, and that's never happened to me once in the ten years I've been diabetic. It looks like I need to adjust my meds to account for a much lower intake of refined… Read full post »

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JUNE 21, 2011 5:05PM

Day One

The First Day
 
I've finished purging the pantry and refrigerator of packaged food. What can't be stored for three months is being tossed (though there is not much, as we've been trying to use everything up first). The things that will keep are being put into a large plastic trunk… Read full post »
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JUNE 20, 2011 6:37PM

Rules of the game

Fruits and vegetables: Fresh and in their whole form (no peeled baby carrots, trimmed green beans in a bag, celery pieces, bagged salad, etc.). I can dehydrate, can, pickle or freeze them myself, or make jam and preserves.

Dairy products:  Any dairy products we eat have to start from milk or… Read full post »

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JUNE 20, 2011 2:08PM

A long, hot summer, entirely from scratch

Like many of you, I love to cook, but I still rely on processed foods far more than I like. Many people never cook at all. Children can't identify raw fruits and vegetables in their whole state.  We have become almost completely reliant on processed and prepared food, which is available… Read full post »

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JANUARY 9, 2011 2:36AM

Soul Food Farm pastured chicken, and Foster Farms

Fascinating. I made broth using backs/necks/wingtips of both the conventionally raised chicken and the pastured stewing hen. Chilled separately overnight, the fat rose to the top. Check out the difference. The fat from the Soul Food Farm hen is completely chilled, with no broth in it, but… Read full post »

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