Has anybody read this - 'Real Food'? I think she's a bit like Sally Fallon, maybe a bit more user-friendly if that's the right word. My question is... what do you do with a fruit glut? Is jam a bad thing?
Location: Ohio zone 4-5
posted 8 years ago
I haven't read Plank's book and only accept bits of Fallon's NT, which I have read twice. To answer part of your question from my perspective; I can my pear glut into pear sauce. I use fresh pears sauted with onions and spinach with balsamic, more as a vegetable. I dry strawberries, cherries, and whatever other fruits for winter. I can or freeze pure berry juice mixtures into the equivalent of the pricey fruit anthocyanins that I used to buy from my naturopathic doctor. I do make blackberry jam but use it sparingly. I like to think that all the flavonoids counter the sugar in some justified way. 12 jelly jars last me 2 years or more. We lose power on the average of 6 times per year so I've learned the hard way to not freeze my surplus.
posted 8 years ago
I have no experience with that book. Like a user friendly Fallon, huh? Sally seems friendly enough for my kitchen. Do you mean that the recipes don't take as long to prepare?
Sometimes I make a fermented fruit salad that is awesome, though it doesn't keep long term. Add some salt to whatever combination of bite sized seasonal fruit or fruit pieces. Some cinnamon or nutmeg or cloves helps slow down the yeast/bacterial action. I keep it in a cool place, and as time goes on, it'll get first slightly fizzy, then very fizzy, then sour, then vinegary at which point it's not that great anymore (between 5-10 days depending on how cool your cool spot is), tho chickens still eat it. Berries become very saucey, grapes pop in your mouth, apples soften up a bit, and the flavors of everything are enhanced. It's an amazing alternative to jam on pancakes, etc, and with some cream would be a wonderful dessert.
I think drying fruit is probably the best option. No need to add more sugar or cook the snot out of the fruits.
I got a steam juicer last summer, and because the juice comes out so hot that you can put it directly in a hot boiled jar, screw on a boiled lid, and it seals in a few minutes, no need for further processing. Works really well with berries, grapes, plums, cherries, and similarly watery and soft fruits (NOT apples). I feed the juice to my molasses kefir all winter. I prefer drinking fruit juices in which microbes have consumed most of the fructose first. My blood sugar doesn't do so well with large amounts of sugar. And it tastes like healthy soda! Fizzy and slightly sweet. Yum YUM.
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