tag:blogger.com,1999:blog-3134388583327375652.post1629428768619807948..comments2023-09-05T08:45:35.889-07:00Comments on The New Hunter Gatherer: Spam, wind and rosehips . . .Justine Raphaelhttp://www.blogger.com/profile/06080520616574103086noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3134388583327375652.post-21188906109594869972009-12-08T11:47:27.867-08:002009-12-08T11:47:27.867-08:00Pink--
When we lived in Florida I often left ferm...Pink--<br /><br />When we lived in Florida I often left ferments on the counter for weeks. I tried to make them as I needed them, so that I wouldn't have to refrigerate a huge batch, say, of sauerkraut. So, it's not the long term storage of a root cellar, but you certainly can get away with room temp (or is that a/c temp?) for a while. I never refrigerated my kombucha, as I don't Justine Raphaelhttps://www.blogger.com/profile/06080520616574103086noreply@blogger.comtag:blogger.com,1999:blog-3134388583327375652.post-42332829343863540292009-12-08T10:23:36.106-08:002009-12-08T10:23:36.106-08:00Wow, what a lovely blog you have here. Its my fir...Wow, what a lovely blog you have here. Its my first visit and I am overwhelmed. <br /><br />I started growing my own fruit and veg three years ago on my allotment plot in Scotland, but foraging is still new to me. Your blog will certainly set me on this path.Shaheenhttps://www.blogger.com/profile/03602971207085826708noreply@blogger.comtag:blogger.com,1999:blog-3134388583327375652.post-67814367390950889512009-11-24T10:50:56.323-08:002009-11-24T10:50:56.323-08:00Sorry I wasn't clear. I can can (as in jar) in...Sorry I wasn't clear. I <i>can</i> can (as in jar) in Florida. I meant for non-heated things in jars; fermented, I guess. Those are supposed to go into cold storage or be used up rather quickly.Pinkhttps://www.blogger.com/profile/13764762330853383935noreply@blogger.comtag:blogger.com,1999:blog-3134388583327375652.post-18885886560063297132009-11-23T20:46:05.213-08:002009-11-23T20:46:05.213-08:00From an old friend who now live in the Netherlands...From an old friend who now live in the Netherlands:<br /><br />Great post, Justine. I loved the photos! When I lived in Seattle, I used to buy the solid extract of rosehips and also crateagus oxyacantha (hawthorn berries) They were absolutely yummy by themselves by the spoonful, unsweetened. Hawthorn is also in the rose family. Do you have a recipe for hawthorn jam? I bet you could make it just Justine Raphaelhttps://www.blogger.com/profile/06080520616574103086noreply@blogger.comtag:blogger.com,1999:blog-3134388583327375652.post-80732520807674152412009-11-22T22:25:19.014-08:002009-11-22T22:25:19.014-08:00I usually do use the whey when fermenting fruits, ...I usually do use the whey when fermenting fruits, though if this is so sour, it might not need it. You can drip whey from a good yoghurt that has live cultures (line a colander or sieve with a cloth napkin or tea towel--not terrycloth, put the yoghurt in and suspend over a bowl overnight. What drips out is whey and the rest is a kind of soft cheese that you can cook with or flavor to use as a Justine Raphaelhttps://www.blogger.com/profile/06080520616574103086noreply@blogger.comtag:blogger.com,1999:blog-3134388583327375652.post-80450563909306510732009-11-22T18:32:36.251-08:002009-11-22T18:32:36.251-08:00Cool! I see it calls for whey in the marmelade rec...Cool! I see it calls for whey in the marmelade recipe. Do I need it? Is there a shortcut to getting it? I had my fingers on four pages trying to figure out what the heck it actually is! And is there any way to do actual canning that you are aware of? I spent quite a bit of time on this last year but didn't get anywhere. They say to move to cold storage but we don't have that in Florida. Pinkhttps://www.blogger.com/profile/13764762330853383935noreply@blogger.comtag:blogger.com,1999:blog-3134388583327375652.post-6260598849371106472009-11-22T17:38:52.899-08:002009-11-22T17:38:52.899-08:00Oh yes! I would make marmalade! You could even d...Oh yes! I would make marmalade! You could even do a raw/fermented one that would save the vitamin C content (which I why I didn't make a cooked rosehips jam) as vitamin C is quite fugitive and sensitive to heat and air exposure. There is a recipe for just such a marmalade in Nourishing Traditions, and you would only have to substitute the tangerines for the oranges it calls for. Or, you Justine Raphaelhttps://www.blogger.com/profile/06080520616574103086noreply@blogger.comtag:blogger.com,1999:blog-3134388583327375652.post-53931888608615039512009-11-22T15:41:21.643-08:002009-11-22T15:41:21.643-08:00Sorry about the spam. I have comment verification ...Sorry about the spam. I have comment verification on all my blogs and it does discourage people from commenting, unfortunately, but it cuts way down on the spam. <br /><br />Anyway, I wonder if you have any ideas for me. We have a tree that grows something like a super sour tangerine. Lots of them, all through Dec/Jan/Feb. Any idea on how to store these and capture the vitamins fromm them? Pinkhttps://www.blogger.com/profile/13764762330853383935noreply@blogger.com