Recipes
Soaked Biscuits
450 grams soft wheat grains (3.5 cups of pastry whole wheat flour
Organic unbleached white flour
1 cup +/- butter milk
1/2 cup butter
1 teaspoon baking soda
1 teaspoon baking powder
1.5 teaspoon sea salt
Butter
About 24 hours before you want biscuits grind flour and mix with buttermilk until moist but fairly stiff. Leave in a glass bowl covered with a wet towel. When you’re ready to make the biscuits, preheat oven to 400 degrees. Butter a cookie sheet (I use stoneware from Pampered Chef). Melt butter over low heat and add baking soda, baking powder, and salt. Pour over soaked dough. Knead together. If dough is too sticky used some unbleached white flour to stiffen it up. Roll out on a floured surface (floured with unbleached white flour) to about 1/2 inch thick (for thinnish biscuits) and cut out biscuits. Bake for 15-20 minutes. Butter with more butter as soon as they come out of the oven.
Lacto-Fermented Pickled Beets
Beets (not sure how many 2-3 small or 1-2 large?)
Sea salt
water
garlic cloves
fresh dill
dried dill
Slice beets thinly (I use a food processor with the slice blade on). Put 2 tablespoons sea salt, 2 crushed whole cloves of garlic about 1/4 cup fresh dill and 1 tablespoon dried dill into a quart jar. Add the beets. Add water up to the bottom of the threads. Cover tightly. Shake up until salt is dissolved. Place on the counter for 2 weeks. Put in the fridge and eat as you wish. They will get more and more fermented the longer you leave them. When you open them, the top layer may need to be skimmed of stuff (it gets kinda yucky) but the pickles underneath are wonderful.
Cream o’ Root Vegetable Soup
1/2 Huge beet
2 large carrots
1 cup kombucha
1 pint cream
2 potatoes
butter/bacon fat
butter
1 tablespoon fresh basil
1/4 teaspoon dried thyme
sea salt
pepper
Grate carrots and beets. Boil potatoes until soft. Saute garlic, thyme, and basil in enough butter or bacon grease to cover the bottom of the pan generously. Add the carrots and beets and saute over medium heat until tender. Add 1/2 teaspoon salt and some pepper Add kombucha, turn down and cover. Let simmer for 15-20 minutes. Uncover and add cream. Stir until it boils and then turn it down and let simmer until potatoes are done or 10 minutes. Take off stove, add drained soft potatoes and 1/2 stick of butter, and put in blender, food processor, or use a hand blender to puree. Serve hot, add salt as needed.