The Peculiar Persimmon

Another brief plant profile this post, as it’s our first experience of persimmons!

The first thing you learn is absolutely do not eat them when they look pretty enough to eat. With the persimmon, the uglier, the better! If you eat one when it looks like this, you might think you just stuffed your mouth full of dead rodent fur.

If you eat one that looks like these below, you might cringe a little at first thinking you’re about to taste something rotten, but you’d be quite wrong—it’s magically delicious!

Let this funny lady tell you all about it!

It is often claimed that American persimmons are only edible after a frost and that you cannot ripen them off the tree. Luckily, this is not the case. However, most persimmons you can purchase at the grocery store are of a Chinese variety. It seems American producers have decided our own varieties don’t ship well enough.

Preserving ’wild’ persimmons is also a bit peculiar as cooking it will bring the astringent taste back. Making fruit leather was the solution for Native Americans according to this article by Mother Earth News. “When desired, the persimmon leather can be cut into small pieces and eaten like candy. It is much relished by small children this way. Or, the dried pulp can be mixed like raisins with cornmeal and other cereals to make Native American puddings, various cakes and biscuits.”

Time for us to give persimmon leather a try! And persimmon cookies, clearly. I already made persimmon kombucha and it’s positively divine! 🙂

We’ve planted a bunch of persimmon trees in recent years, but only females produce fruit. The ratio of male to female trees is 10 to 1 and you can’t tell them apart until they start fruiting, in about 7 years. Nature’s way of teaching us patience and planning!

Co-Creating Abundance

No politics or unpleasant ponderings this post, I promise!

Just some homesteady happy snaps and a well wishing for a wonderful weekend. 🙂

A sea of sweet potatoes soon to be harvested.

Mexican tarragon—an attractive replacement for French tarragon that does much better in the South.

Drum roll, please, for this next rare shot . . .
A Skittles sighting!

Our barn cat, Skittles, who we see about once a week and lives mostly in the trees.

Mystifying mushrooms! These are quite common, honies (armillaria tabescens) claimed to be good by a good many foragers, but we haven’t tried them yet, because my mushrooming buddy and her husband got wretchedly ill on them once.
Oops, I promised no unpleasantries. 😉

Buttercup paying homage to the pack leader, Tori, she does this multiple times a day.

I suppose these next snaps might be unpleasant to some, sorry! I do get that, I felt that at first too, but I was gradually desensitized as I realized how much economic sense it makes, what an amazing skill it is, and especially how magically delicious it is.

Always an attentive audience at slaughter time.

Our favorite foraging expert who we forayed with nearby this past spring has a great new website all about medicinals. Here’s a short podcast about it, and reminding me that now is the time I should be collecting some goldenrod before winter! Medicine Man Plant Co

Healing properties of medicinal plants

New Thoughts on Old Age

We’ve been at this about a decade now, learning by trial and error. Because of a major health crisis in the family, I’ve been introspecting even more than usual these days. That’s why I haven’t been posting much lately.

I thought it high time to deeply consider what our own health futures might hold, Hubby and I, while we are not under the immediate duress of old age and poor health. Health is one of the main reasons why we committed to this homesteading lifestyle. Other reasons are political, esthetic, quality of life and, for me at least, a sense of urgency to hold on to something precious for future generations—nature—before it slips completely from our lives.

Tumeric flowering, didn’t know they do that!

Watching the impact of the Scamdemic not only on the economy, but also on our ‘health care’ system has demonstrated unequivocally that, despite the challenges and hardships, we’ve made the right choice.

Our ‘health care’ system, which is actually a disease promoting system, is beyond hope, in my estimation. (This one’s surely gone viral by now, but in case you haven’t seen it yet, it’s brilliant!)
The DEVOLUTION of covid vaccine efficacy

I truly believe the only way out of the mess this country has become is by reclaiming our natural rights back from the government.

However, that first means reclaiming our natural responsibilities—those ‘unpleasant’ aspects of life we’ve come to outsource to the government (and their corporate partners in crime) in the first place, which has made it ridiculously powerful, as all governments (and their co-conspirators) are wont to be.

We are trying to accomplish that by first demonstrating to ourselves, and then hopefully to others, that such a thing is possible, and also desirable.

But what if, due to our increasing age, we had to choose?
Limited strength, mobility issues, cognitive decline, all are serious potential threats to our continued lifestyle here.

Considering this I’ve made a few lists, ranking our current activities against future realities based on: Required inputs, health impact, pleasure principle, and bang for the buck.

It isn’t pleasant. I don’t want to give up any of it, ever! Bees, chickens, pigs, sheep, goats, veggie garden, fruit orchard . . . .
But, here goes.

  1. Kombucha, no caveats, it stands alone. If you can make tea you can make kombucha. It’s healthy, it’s fun, it’s delicious. Hubby no longer drinks beer or soda thanks to this amazing beverage, better for health and finances for us, and far better for the environment too, with almost no waste.
  2. Sourdough bread, and already we have caveats. I know loads of folks think they are gluten intolerant; I used to think I was too. Grains properly prepared are nothing like most store-bought breads, for health and taste. Around these parts you can’t even find good bread. In other locales you may be able to find it, but I’d guess the prices are scary. Making your own sourdough bread is time consuming, but it’s not difficult. Same goes for sourdough cookies, brownies, pizza crusts, etc. And, let’s face it, gluten-free products are not tasty, so there’s some extra incentive.
  3. Raised garden beds, and more caveats. Starting to garden at an advanced age is probably not going to be too successful. Of all we do here it claims the prize of Most: most expensive, most labor intensive, most greatest learning curve, most unreliable results. Still, I love it! So, continuing to garden with some foresight and adjustments is perfectly doable. I insist!

That short list makes me sad. It’s the bare bones and I hope such sacrifices will never be required of us—no more chickens, goats, big dogs, great big garden?!

I don’t even want to consider it, but there it is.

Tori surveying the gopher damage. Bad rodents!

There are also many projects still on my list to successfully accomplish, which are in trial and error mode now. Like making all our own body care and household cleaning products and herbal medicines. Hubby has future hopes of making furniture, if his current to-do list will ever allow it. No time for poor health here!

So, another short list is in order. The three things, in addition to those above, that I hope and pray we never get too old for:
1. Bees — not even for the honey necessarily
2. Chickens — they are easy enough to manage, but they attract predators
3. Goats — mostly for the cheese making, but they’re pretty good company too

And the three things we would most likely not be able to continue into old age:
1. Slaughtering — tough work, no doubt about it
2. Orchard — even established ones are a lot of work
3. Pigs — high maintenance, yes, but so delicious

We have no intention of ever rejoining urban life. And as far as intentions go, avoiding nursing homes and hospitals is right at the top of that list as well.

Thanks, Decker https://dispatchesfromtheasylum.com/ for sharing this good one!

I’d love to read any comments on how you’ll be avoiding the hospitals and nursing homes too! And, are you sick of ‘civilization’ yet?!

Still Harvesting

No rest for the weary around here!  Our goal of year-round garden harvesting has been met and is every bit as rewarding, and exhausting, as I expected.

Living, working and eating according to the season is remarkably satisfying.  In the last couple of years especially I’ve spent much less time learning from books and much more on direct observing and experimenting.  

I’m thinking our next goal should be to throw the calendar and the clock out with the garbage. Show those Amish what a real Luddite looks like! HA! 🙂

This time of year the spiders tell me it’s a good thing I’ve got the cool season crops out already. Many of them were started indoors, then transferred outside under shade cloth which will remain until the heat breaks, fingers crossed we don’t get an early frost.  

I’ve just started harvesting the sweet potatoes, the luffa and peppers are going crazy, the radishes, volunteer cherry tomatoes and lettuces are finally happy again and I’m most excited for the mirliton squash (chayote) that is finally getting its first flowers.  This will (hopefully) be our first success with mirlitons following multiple failed attempts.  I love this squash, but it thrives in southern Louisiana mostly, because it needs a very long warm season, even longer than we get here.  I started these indoors in February, along with the turmeric, also a first for us this year.

Several heat lovers pictured above: turmeric, ginger, sweet potatoes, mirliton, peppers, luffa.
Below: longevity spinach

As soon as it cools down I’ll also be harvesting honey, lots of herbs for drying and pesto, along with foraged leaves and roots for teas— sassafras, beauty berry, sumac—and once we finally get some rain, it’ll be time for mushrooms.   

Hubby will be filling the freezer with lamb and pork and freshening our flock for spring lambs and a few to add to our growing herd of milking goats.

Hibiscus in May, hibiscus today . … still not blooming because I got a late start.

The honey bees love the Thai basil and the native bees especially love the salvia and the sweet potato and luffa flowers.  We’ve decided next year to plant an entire row of luffa in the orchard just for the bees and pigs.

Hope you can enjoy a moment of piglet playtime! Surely there will be time for a wee rest in late winter?

Homestead Happenings

Sanity still reigns on the wee homestead and I thought maybe a few of y’all might need a decent dose of it during these crazy dog days of summer amidst continued global chicanery.

The garden looks more like a jungle, but there is a method to the madness. Mostly it’s called ‘too hot to bother’. Still, it looks better than it ever has this time of year (which is saying very little) so I’m proud of a few things worth sharing.

The pigs are eating well off the luffa, which does so well here it actually out-competes the grasses. I wish we liked to eat it too, but I do use the sponges. It’s widely consumed in some cultures, so I might keep trying recipes to see if anything can improve its very bland taste. Plus, the bees love it, so it’s definitely a keeper.

We’re pretty limited on the veggie harvest this time of year, which means eating okra almost daily. I’m really not a big fan and it’s not even a fun one to harvest. It’s prickly and the fire ants scout every inch of it waiting to fall into your gloves or onto your thighs as you cut the spears. Its only redeeming qualities, if you ask me, are that it thrives in the heat and the flowers are pretty.

It’s our first harvest of scuppernong grapes and I’ll soon be making some wine and jelly. I’m kind of sick of canning, after all the pickles and having tried several new canning recipes this year, but I must find the grit somewhere and get back to it. For my latest experiments we’ll soon be tasting pickled watermelon rind, melon butter, and some exotically flavored cucumbers. That’s in addition to all our usual staples of pickles and salsas and sauces.

Green scuppernongs, yum!

I’ve also made poke wine! It tastes pretty weird, but is supposed to be an excellent medicinal, so I thought it would be good to have on hand this winter. Despite popular hype, poke berries are not poisonous. Well, not exactly anyway. The seeds inside the berry are poisonous if chewed. You must extract the juice or swallow the berries whole.

Buttercup decorated with Poke berry splotches 🙂

Our pear harvest was quite small this year, but those will be processed soon too, into cider and preserves. My favorite, figs, have been doing better after a couple years of total failure. Too bad we eat them too fast to preserve them!

I’ve settled into a nice routine with milking our goat Summer and am extremely pleased with the cheeses I’ve been making. It took some getting used to, fitting it all into a workable new plan, after making mostly large-batch cheeses for several years. I’m using only traditional methods now too, so no more expensive cheese cultures to purchase.

Organizing seeds and preparing the fall plantings are also in high gear. It’s a real challenge in 90+ degree temps to be considering the cool season crops. I’ve got some started indoors under lights and my direct sow method amounts to throwing a variety of seeds in the ground every week, waterIng liberally, and keeping fingers crossed. Usually, eventually, some seedlings get brave and make an appearance and if we’re lucky, will produce something before the first frost.

Handy Hubby’s still rockin’ the new utility room and it’s already looking fabulous! It’s been a 100% DIY project for him and he never fails to impress. Once done I’ll give him a proper staging and big kudos post.

Well, that’s all folks, thanks for visiting!

Milking Mamas, Busy as Bees

Big days on the wee homestead! The cucumbers are coming in by the bushel full, the lambs are dropping like rabbits, the mushrooms are growing like mad and the bees sound exceptionally pleased. I can’t keep up!

Luckily, Handy Hubby is here now every day, thanks to his ‘early retirement’ (that is his layoff six months ago) thanks to The Great Scamdemic. With his steady efforts and attention our place is shaping up beautifully and my stress levels have been reduced by half, even as chaos still reigns. For these are not the only new milking mamas, I’m now officially a milkmaid in training myself!

Welcome, Summer! Two piglets for a goat in milk was our barter with a friend. She’s settling in nicely and Phoebe was the first of the herd to greet her.

Learning to milk in humid and buggy 95 degrees F is every bit as pleasant as it sounds. 😏

Impressive udder and gymnast-like capabilities!

Handy Hubby crafted me a nice milk stand from plans posted by Fias Co Farms, a very good resource for goat newbies.

The chanterelles will surely give up very soon in this heat, so I forced myself to brave the mosquitoes and ticks once more to gather one last big basket full. I came across a new variety while hunting that’s not in any of my books, so I contacted Texas Foraging expert Mark ‘Merriwether’ Vorderbruggen, who identified it and directed me to this excellent site:

https://mdc.mo.gov/discover-nature/field-guide/hexagonal-pored-polypore

Since our temps went from April-like to August-like overnight, I got stuck in a bit of a bind with the bees. Because I’m trying to work between 3 different hive types (very stupid, do not entertain this folly I would advise) I’m trying to get them to move of their own accord. It is working, but it is quite a slow process. I will eventually have 3 colonies from this one very full nuc without too much destruction or fuss, or at least that’s my plan.

To end I offer a true garden success. I’ve been experimenting a lot with companion planting, sometimes with advice from permaculture books, but sometimes just by my own observations. This year I planted sunflowers very early, before it was warm enough for the cucumbers and melons. My thought was to attract the bees to the garden like a lure down to the still small cucumbers. It’s worked like a charm and the trellises are bursting with activity.

I’m also trying some new tricks with the tomatoes, letting the cherry types go wild, but highly managing the large varieties and interspersing them with various herbs, lots of comfrey, turmeric and ginger. The results are not yet in on those efforts, but I’ll keep y’all posted.

Mmm, grapes, our favorite! Ta Ta for now

Homestead Happenings

Just a wee update with some happy snaps because we’ve been keeping as busy as bees around here!

The bees are busy indeed and multiplying like rabbits. Time to expand their chambers or to do some splits.

Bearding in summer, not too unusual in our hot climate. But, bearding in spring, probably a sign they’re really cramped and fixing to swarm.

I did end up losing one colony, the only one I have in the conventional Langstroth model hive. I’m going to blame myself for that though, I left a super on over winter and we had a really bad winter. They made it through alright from the looks of things, but left about a month ago, probably because their numbers were still too small to keep a mansion clean while trying to nurse babies to build up the colony again. There was no evidence of freezing or starving, so I suspect they left as a small swarm. That’s my story anyway.

Construction continues on the best project so far. Handy Hubby is building an addition to our house and I’m over the moon excited about it! This place was never meant to be a year-round residence, it was initially used as a weekend cottage and hadn’t been used for many years by the time we moved in.

We’ve been cramped for quite a while, but now we’ll have a new, very necessary and very functional, climate-controlled Utility room. Thank you, my love, better late than never! 😉

We aren’t cat people but we adopted a barn kitten last year to try to help with our mouse, vole, mole, gopher, snake problems. Apparently she didn’t get the memo, or realized the problem was so bad she needed a crew.

Skittles, our frisky barn kitten having kittens.

Our piglet population is back down to a manageable size since trading 2 piglets for a milking goat to be delivered next month and 2 others for a breeding ram after a friend has freshened her flock. We also traded a beehive for some bantam hens because they are known for their strong broody behavior, and sure enough, here’s one tightly tucked on her clutch. It’s one of my favorite things to trade with folks and leave Uncle Sam with his funny money out of our pockets for a change.

You can’t see me! Bantam hens, known for tucking up in tiny corners to brood.

As for garden developments, I continue my efforts incorporating permaculture features. I keep experimenting with good companion plants; I’m planting more perennials amongst the annuals; I’m doing more succession planting; I’m getting lots of comfrey growing for ‘chop and drop’ composting.

My latest addition is a ‘poison garden’ including such toxic beauties as datura, belladonna and castor bean. I’m testing a few tricks like ‘spooning’ the onions, which is to remove the dirt from the bulb tops to encourage larger storing onions. I’m watering weekly with ‘poop soup’ that is, watered down cow manure I’ve gathered from the stray cows sometimes wandering our property.

It’s a dirty job, but anything for my plants!

As always, I let the herbs and greens go to seed, but this year I’m going to get better about seed-saving. The price of seeds is going through the roof! Another new project I’m dedicating time to is more propagating, but not just the easy stuff anymore, like figs and roses and mulberries.

I’m going for the big time—‘native’ trees! Wild cherry (because they taste so amazing), Osage orange (because they are so useful) and prickly ash (because they look so cool) are at the top of my current list.

As for foraging, a favorite spring activity for me, in addition to pokeweed and dandelions, I’ve got another new favorite: greenbrier tips—taste just like asparagus. The root, along with sassafras root, were once the main ingredients of root beer, which I plan to try soon. Yum!

Ciao for now, thanks for stopping by!

Poke Fear & Irrational Science

In its typical, now routine, fashion ‘science’ comes to save the day and leads everyone astray.

Once upon a time they desperately wanted us to fear cannabis, so they fudged some data to make it look like not only is marijuana a ‘gateway drug’ but it will kill all your brain cells and transform you into a moronic, lethargic two-ton-Tessy with crossed eyes.

Sassafras, that most delicious natural ingredient that used to make up root beer and was enjoyed by our ancestors for centuries—science data decided it’s a carcinogen and it gets stripped from the marketplace for half a century. Then the data decides, oops, nevermind. Then they decide it makes an awesome illegal street drug known by “Ecstasy” aficionados as “Sass” and it’s then highly processed active ingredients are exploited by twisted chemists and greedy marketers and pushed on curious kids around the world. Thanks, again, Science!

So, forgive me when I heard for the first time the panicked cries about the poisonous pokeweed I had to roll my eyes a little. I heard repeated the usual crazy as I tried to research it myself—the ranchers trying in vain to eradicate it permanently before it kills all their cattle; the dying children whose dumbass parents didn’t perform the proper ceremonial procedures before consuming; the dead chickens who consumed the poisoned berries, etc. All nonsense. We’ve never had a chicken or any other animal fall ill from this ubiquitous ‘weed’. The four-legged show no interest in it and the birds, wild and domesticated, love the berries at the end of summer when little else is available for them.

And, it is the most delicious green I’ve ever tasted, no exaggeration.

I’m not alone in my palate preferences.

“For many, getting a springtime poke-sallet fix was indeed a psychological if not necessarily a medicinal shot in the arm. Azzie Waters remembered a saying by ‘old Doc McClain’ of Marble Hill, Georgia, who declared that ‘if you’ll eat one good mess of poke sallet in the spring of the year, you won’t have typhoid fever.” (Smokehouse Ham, Spoon Bread, & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking by Joseph E. Dabney, p. 263)

It’s simply miraculous our ancestors managed to survive at all before the Great Age of Scientism came to our collective rescue! Though I do suspect back in the day folks knew better where to draw that very fuzzy line between science and politics. Yet more crucial life skills lost to Progress.

As for the ‘proper ceremonial procedures’ I’m referring to the often repeated ‘requirements’ of fully boiling the greens three times, rinsing them and changing the water each time before consuming. I tried this, wanting to give these nincompoops the benefit of the doubt, knowing full well this had to be overkill. Simple logic told me there’s no way mountain folk would waste that much time and resources, hauling huge pots of water, burning all that fuel, and still consider these greens such a great Spring treasure. My hunch was correct, considering the mess of greens that resulted was the equivalent of green soup with hardly a solid piece of green remaining. Clearly that’s not what all the Southern old-timers rave about.

A bit more research and I’d bet only one parboiling is necessary. But, I’ve been giving it two, just to be on the safe, but still delicious, side. From there it can be used just like spinach and the taste is far better. Traditionally it was popular to fry it in bacon grease or coat it in cornmeal and deep fry it like okra.

Tonight we’ll be enjoying it smothered in homemade Mexican queso. Mmmmm. 🙂

Celebrate Small

Some things are better small, even in Texas. Small markets, small steps, small farms, small solutions.

Get big or get out! That was the slogan of the last century that surely haunts loads of old farmers to this day.

“Many who got big to stay in are now being driven out by those who got bigger. The aim of bigness implies not one aim that is not socially and culturally destructive.”
The Unsettling of America: Culture & Agriculture by Wendell Berry (1977)

“We have always had to have ‘a good reason’ for doing away with small operators, and in modern times the good reason has often been sanitation, for which there is apparently no small or cheap technology. Future historians will no doubt remark upon the inevitable association, with us, between sanitation and filthy lucre. And it is one of the miracles of science and hygiene that the germs that used to be in our food have been replaced by poisons.”

That book was written when I wasn’t yet 10 years old. And it’s only gotten worse.

I ask myself regularly how this is possible. Now it’s not just small farmers, the attacks are against small business, in general.

But, then as now, the attacks are primarily psychological. Folks are lured by promises from thieves and liars, and that’s the better part of the story. Other times, and certainly increasing in our more modern times, they are lead senselessly, through fear and desperation, because they have medical bills, or student loans, or mortgage payments in the hundreds of thousands of dollars, and they see no other way to go on but to sell their souls to the State.

And yet, the seeds of the solutions have always been lying dormant all around us, waiting for our nurturing care and attention.

“Just stop building it.” Catherine Austin Fitts

Brilliant woman who is walking her talk!

“Just move to a smaller community.” Curtis Stone

Homesteading – #SolutionsWatch : The Corbett Report

“Just try it, you never know, you might like it!” me 🙂

One minute of wee piglets being piglets just might seduce you!

A culture is not a collection of relics or ornaments, but a practical necessity, and its corruption invokes calamity. A healthy culture is a communal order of memory, insight, value, work, conviviality, reverence, aspiration. It reveals the human necessities and the human limits. It clarifies our inescapable bonds to the earth and to each other. It assures that the necessary restraints are observed, that the necessary work is done, and that it is done well. A healthy farm culture can be based only upon familiarity and can grow only among a people soundly established upon the land it nourishes and safeguards a human intelligence of the earth that no amount of technology can satisfactorily replace. The growth of such a culture was once a strong possibility in the farm communities of this country. We now have only the sad remanant of those communities. If we allow another generation to pass without doing what is necessary to enhance and embolden the possibility now perishing with them, we will lose it altogether. And then we will not only invoke calamity — we will deserve it.” WB

Food Matters

Can you tell who your ancestors were from the sorts of foods you like?

Folks say you develop a taste for the foods you grew up with and keep a sort of inner-scent nostalgia from childhood, like when Proust describes his semi-conscious love affair with Madeleines.

I’d say that’s only the surface layer of the story. The first time I smelled beans cooking from scratch, as in not coming from a can, I felt I was wafting on scented dreams that could not possibly have come from my own limited lifetime.

We didn’t eat sourdough or sauerkraut either growing up. We ate Oreos, McDonalds, KFC, TV dinners, mac & cheese, and we loved them. All the way through university I lived on mostly fast food and had little clue what cooking from scratch actually meant.

So, considering I was well-adapted to such convenience foods growing up and had developed such a taste for them that I craved them after moving to areas where they were not available, what gives?

Hubby had a much more traditional outlook from his childhood than I did. More than any other single influence in my move toward better nutrition, he was my inspiration. He introduced our household to fermented foods, and now I’m primarily the one who nurtures those crafts. His folks had already been gardening in his youth and still had a ‘subsistence’ mindset, and by that I mean they still ‘put up’ food, something that was unheard of to me growing up.

Do you eat to live or live to eat?

Breaking bread together still means something in our country, I think, but barely. Somehow even the traditional ‘pot luck’ is hardly lucky anymore when food sensitivities reign and diet dictocrats menace and folks’ general health is so poor who knows what will set them off the deep end.

New film: Like Beans for Beef? I don’t think so!

Sensual, comforting, beautiful, sublime, simple, food is far more than sustenance, just as depicted in a popular and a most favorite film of mine, Like Water for Chocolate. Can your mood affect your meal? Can your meal affect your mood? Any true cook or gourmand knows, indeed, it can, and often does. That is ‘the weather’ both inside and out, tempers the dish, for better or worse, and that’s a fact I’ll swear by.

Which came first: the cheese, the beer, the wine, the bread, the kraut or the Kombucha?

In Czech they say their beer is liquid bread. Fermentation is a key miracle of life that I had no idea existed until I was nearly 40. I’d visited caves in France where Champagne is aged and others where Roquefort is crafted and been to festivals where the ‘new wine’ and liters of beer were copiously enjoyed and obviously had eaten pickles in my lifetime, but none of these experiences cemented the notion of fermentation in my mind.

“In all raw whole foods, the food plays host to beneficial bacteria that are particularly suited to devouring it. These native cultures also help to transform the basic foodstuff into traditionally fermented foods: Cabbage contains all the bacteria it needs to become sauerkraut, wheat has all the bacteria and yeasts it needs to become bread (or beer), and grapes have all the culture they need to become wine. Milk is no exception: The native biodiversity of raw milk provides microorganisms that help infants digest their mothers’ milk (and cause the milk to decay if it is spilt); these microorganisms are all that the milk needs to become the many different styles of cheese.” The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses by David Asher

The first time I tasted Camembert with onions was in Germany, partnered with great beer, and it was instantly a favorite meal. At home I bought an American-imported version of both, but they were not the same. Once I started to make cheese myself I realized why, and also realized, I’d become a bonafide cheese snob. A freeze-dried culture is very different from a ‘territoire’ cultivated culture—as different as Velveeta is from the homemade ‘Mexican queso’ it’s supposed to imitate.

Generations upon generations of traditional cheese makers evolved the diverse methods of making cheese while carefully practicing their art. All classes of cheese were discovered by cheese makers long before they had a scientific understanding of the microbiological and chemical forces at play in its creation. Industry and science hijacked cheers making from the artisans and farmers some 150 years ago, and since then new new styles of cheese have been created; yet during that time hundreds, possibly thousands, of unique cheeses have been lost.” (Asher)

These cheeses were made from my own fungal cultures and have a far superior taste compared to the cheeses made with the typical freeze-dried cultures:
brevibacterium linens, geotrichum candidum, penicillin roqueforti

I know how bizarre this will sound to many, because that’s how it sounds to me, now. I didn’t even know vegetables had seasons and I’d never tasted cheese that wasn’t processed and wrapped in plastic, but I assure you, for a girl raised in the American suburbs this was/is typical.

I remember the first time a visiting Czech friend tasted an American beer, he remarked, “That’s an interesting beverage, not bad, but it’s not beer.” It was Budweiser, the ‘beer’ that was originally from Plzen, called Budvar. Even then, already as a ‘worldly’ adult, I didn’t fully grasp his meaning.

Now I understand he was noticing the obvious lack of real fermentation. Like breads made from instant yeast instead of natural yeast, or cheese made from freeze-dried cultures instead of natural cultures, there is most definitely a difference and once you are sensitized to it you cannot even refer to this difference as subtle. It’s glaringly elementary, yet it’s pitifully difficult to describe.

We grew up with artificial sodas like Coke, but we don’t drink them now, because once you master your own favorite Kombucha flavors, artificial flavors become unpalatable. Ditto on the artificial condiments—ketchup, mustard, mayonnaise, Tabasco—these all fared from real and healthy foods that once kept our ancestors thriving for centuries before science learned how to mimic them, but not in nutrition, only in taste, and even then, only sort of.

It’s similar to the modern rose that is hardly a rose but in looks alone. And even then, only sort of. Do modern cultivars creating the equivalent of fake boobs recall that roses, like boobs, once had a nutritive purpose that surpassed mere vulgar voluptuousness?

It would appear that no, they do not, because even here in the ‘rose capital’ of Tyler, Texas, boasting a very popular annual festival with a Queen and everything, I’d never have fathomed roses were once cultivated primarily for their hips.

Selective breeding and shortcuts require compromises that are most often not worth it once you develop refinement and can truly appreciate how unsurpassed is the luxury of time. Two days for decent bread, two days prep plus six months aging for a great Alpine cheese, a year for a drinkable wine, a century of painstakingly crafted cultivation for a beautiful yet still nutritious rose—when you nurture the sensitivity of your palate and your gut, you realize there really is a hierarchy of taste and fake is never going to be an adequate substitute.

I’ve set goals all my life, many of them I’ve achieved and many more I’ve not and many more still I decided were not worthy of achieving once within the goal posts. But there is always remaining this matter of food, and it always fits. Not the short-term convenience foods I grew up with, but a much wider tradition that settled into our lives rather organically and that reflects the ancestral wisdom I believe my own ancestors were mistaken to leave behind, which I feel very fortunate to have the time and inclination to revive and cultivate.

With Handy Hubby perfecting another lost art—growing, slaughtering and butchering all on-site—perhaps we should up our game goals? ‘Luddite Power Couple’ is that a thing? 😉

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