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Do-It-Yourself Food-Making Kits from FarmSteady |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Adding to the "collective knowledge" on this thread, here is a pictorial that I prepared for a lacto-fermented pickle chip project:
http://foodsoftheworld.activeboards.net/lactofermented-pickle-chips_topic4944.html Also, stopping in at FarmSteady's website, I see a few new products and concepts, including concepts on foraging, composting and a new kit available for making at least 2 types of goat cheese. Goat milk is pretty much unavailable here where I live, so I probably won't get that one at this time; however, I'd like to, because I do love Feta cheese. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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For those interested, here is FarmSteady's video on making sauerkraut :
https://youtu.be/1k-LDM5TUu8 |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Here are two projects that I recently completed in conjunction with my FarmSteady kits -
Beer Mustard: http://foodsoftheworld.activeboards.net/farmsteadys-beer-mustard_topic4949.html And Beer Cheese: http://foodsoftheworld.activeboards.net/farmsteadys-beer-cheese_topic4957.html |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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For those interested, here is FarmSteady's video on making Soft Pretzels:
https://youtu.be/q10kKAJ2FYs And their video for making Everything Bagels: https://youtu.be/3aemIAEqsqU |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I promise, I do NOT work for these folks!
But, I do love their concept, their enthusiasm, their approachability, and their efforts to get interested people to take the first step into many DIY projects. With that, I decided to give their Foraging Kit a try: http://farmsteady.com/shop/foraging-tool-kit
I almost didn't get this, thinking that it was more of a Back-East thing not really suited to my area; however, I finally decided to go for it. I remembered The Beautiful Mrs. Tas, growing up just a mere 100 miles away from me, talking about going mushroom-gathering with her grandfather, and I figured there must be some things around here that we can forage; mushrooms, berries, roots, rose hips...certainly others that I am not even thinking of. With that in mind, I should get some good usage out of most of the kit. There are no sugar maples around (that I know of), but I did some reading on birch species that can be tapped, and I believe we may have some in the area...it's worth a try! Time to get out my old Boy Scout Book.... |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Here is the link to my pictorial on the Soft Pretzel Kit:
http://foodsoftheworld.activeboards.net/soft-pretzel-kit-from-farmsteady_topic4988.html |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Here is the link to the home-fermented Beet Kvass (Known as Gira in Lithuania) that I recently made:
http://foodsoftheworld.activeboards.net/beet-kvass-gira_topic4961.html I was just today reminded that this is a key ingredient in traditional Borchsch! |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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A quick note on the fermentation kit itself, as well as FarmSteady's customer service:
Last week, I was cleaning the fermentation jar and weight, when I somehow managed to get the weight wedged into the neck of the jar: This had happened once before, but at that time, it was relatively easy to pop the weight out; in this case, the weight was really stuck in there. I eventually discovered a solution: fill the jar about half full with water (to slow the weight when it drops) and use the handle of a wooden spatula (or other similar thing) to tap down on the part that is sticking out of the top. Tapping on the "lower" end that is stuck seems to be counter-productive. In any case, it will fix the problem, but some force is necessary when tapping; of course care is essential when doing this, because there is a chance that the fermentation jar might get broken. I contacted FarmSteady to pass along all of this information, in case anyone else reports a similar situation, and they offered to send a replacement that will (presumably) not be as snug. Pretty nice, I'd say! Now, what project will I try next? |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ron, Wow !! This is definitely a group of impressive projects .. Let us know how it goes .. Good luck .. M.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Just an update on this, FarmSteady did in fact send a brand-new replacement "Kraut Kit," which is essentially identical to their "Fermented Vegetable Kit." Excellent customer service, and it is appreciated by me, for sure.
So now, as long as I am careful, I have two of them, and can double my projects. I think I'll get a sourdough starter going in one...or maybe a Kombucha SCOBY.... |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Good to know Ron. My weight is pretty snug in one direction, but if I rotate it 90 degrees then it slips through a little easier so I'm guessing the mouth of my jar isn't exactly round inside. I could easily see getting the weight stuck if I'm not careful with it. Thanks for the info!
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hi, Mike -
The key seems to be to make bloody well sure that when you put the weight in, it is perfectly straight up-and-down. If it does get stuck, take a photo or two, then send an email to info@farmsteady.com about it. They are great folks (the same kids who run Brooklyn Brew Shop) and will take good care of you. After that, give my "solution" above a try. It "should" work, but it takes a leap of faith and a possibly bit more strength than one would expect. If it does work, that's good - but of not FarmSteady will have ya covered! |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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They also have a new kit out for making two types of goat cheese:
http://farmsteady.com/shop/goat-cheese-kit This includes equipment and instructions for making Chèvre and Feta cheese. I am not sure if I will get this one, as I can't imagine a local source for the goat milk required. If I can find a way to get the milk, I might get it. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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For those interested, here is a video on Lacto-Fermented Carrot Sticks, from FarmSteady:
https://youtu.be/1to4j6mLhBQ And here is one on Classic Dill Pickles: https://youtu.be/zOQ3Z4WOtBw |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Here is the pictorial I prepared for making the Classic Dill Pickles mentioned above:
http://foodsoftheworld.activeboards.net/canning-freezing-dehydrating-and-other-food-preservation_forum40.html This recipe was released in conjunction with FarmSteady's offering of a Lacto Pickle Kit: https://farmsteady.com/shop/lacto-pickle-kit Like the fermented vegetable kit, this one is essentially the same as far as equipment goes, but includes a tea bag in order to reproduce the tannins that would be found in oak leaves or by curing the pickles in an oak barrel. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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FarmSteady now offers a fermentation kit geared toward folks who want to make their own hot sauce:
https://farmsteady.com/shop/hot-sauce-kit This is essentially the same as the others; no real difference. The real resource, in my opinion, lies in FarmSteady's Field Guide with recipes: https://farmsteady.com/field-guide/ Many of the recipes here look great to try; more importantly, looking through them can offer some inspiration, if you are looking to try a unique project of your own. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posting this on the "primary" FarmSteady thread: a link to their lacto-fermentation guide:
Some very good information here, whether one wants to reap the health benefits of lacto-fermentation, or simply preserve and enjoy great-tasting foods such as sauerkraut, pickles, kimchi etc. https://farmsteady.com/field-guide/lacto-fermentation-a-guide-to-making-fermented-foods |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I've been remiss in keeping up with the new products, recipes and videos from FarmSteady; it looks to me as if they are creating recipes and producing videos faster than I can try them!
From this point, I'd advise anyone interested to check out both their main website: https://farmsteady.com/ Their Field Guide (basically their recipe book): https://farmsteady.com/field-guide And their YouTube Channel: https://www.youtube.com/channel/UCbWeQK1KUF9v0aZJA2Lx3hw In addition, there are also the usual social media outlets; FaceBook, InstaGram, Twitter etc. This latest idea from them is next on my to-do list: Tepache - https://farmsteady.com/field-guide/recipe-tepache
I just placed an order for some piloncillo, which is unavailable here; with luck, I'll be making this in less than a week.! |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Hi, Oliver. Good to hear from you.
A couple of things, though about how we do things here. First off, we normally do not multiply post. There are exceptions, but, with most posts, one time in the right forum should suffice. Next: As a rule, we try very hard to post in the appropriate forum and/or thread. For instance, we have discussed vacuum sealing in the past. The preference would be to use the search box to find those threads, and add your thoughts and comments there. Or, if it's more convenient for you, and you want to discuss vacuum sealing, then start a new thread. Were it me, I would put it in the tools of the trade forum. Again, thanks for posting, and we look forward to hearing more from you.
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But we hae meat and we can eat
And sae the Lord be thanket |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ron, Very fascinating .. Yes, with all those forests, surely there must be some "boletus" and perhaps a truffle or two !! Of course it is quite early for these amazing entities and end of October - through November should definitely be a great time to "go on the quest " to forage .. Have a nice summer.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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