*Welcome Judson Carroll, author of "The Omnivore’s Guide to Home Cooking"!

interesting concept. Not sure what the book will be like as it is sort of a twist on cookbooks but the description makes it sound interesting.

Welcome! I'm intrigued by the book summary, particularly the emphasis on seasonal eating and including medicinal herbs with culinary value.

Welcome, welcome! Any cook who acknowledges that gravy is a beverage is kin to me! I’m just learning more about herbs and natural foraging - beyond identifying and preserving, I would love more ideas on how actually use them in my diet - I can only drink so much tea! Your book sounds delightful!

scott carle wrote:interesting concept. Not sure what the book will be like as it is sort of a twist on cookbooks but the description makes it sound interesting.

Thanks for bring up the subject.  It is a different sort of cookbook.  I wrote it in a narrative form and it is like I'm just hanging out in the kitchen chatting about food while we cook.  It is not a book about weights and measures.  It is a book about a huge variety of food and how to combine flavors, using good techniques.

Nikki Roche wrote:Welcome! I'm intrigued by the book summary, particularly the emphasis on seasonal eating and including medicinal herbs with culinary value.

Yes, that is what it is all about, seasonal eating and cooking a huge variety of good - diversify the diet with the bounty of the earth!  Make cooking each meal a fun, creative adventure.

Chris Quillen wrote:Welcome, welcome! Any cook who acknowledges that gravy is a beverage is kin to me! I’m just learning more about herbs and natural foraging - beyond identifying and preserving, I would love more ideas on how actually use them in my diet - I can only drink so much tea! Your book sounds delightful!

Thanks!  Yes, incorporating herbs into the diet is the best way to use them long term, for optimal health.  Of course, there are some herbs with which we have to be careful.  Poke greens for instance are an excellent seasonal green, full of nutrition and a great lymph cleanser.  Traditionally folks eat them in the spring as something of an immune tonic.  But, they are slightly toxic and must be prepared properly.  Licorice is an herb one may think of as simply a confection.  But, licorice is very powerful and can be extremely dangerous taken in large doses or for long periods of time.  I post a lot of information about individual herbs here on permies in long form articles each week.

Hi Judson,
It sounds like your book would be helpful to me by presenting an easy-going approach to getting and preparing the best, healthiest food possible.
This is a "hot button" topic for everyone these days as we become more aware of the role and the importance of the many nutrients in food in its natural, non-industrialized, state.
Glen Brown, Hamilton, Canada

Glen Thomson wrote:Hi Judson,
It sounds like your book would be helpful to me by presenting an easy-going approach to getting and preparing the best, healthiest food possible.
This is a "hot button" topic for everyone these days as we become more aware of the role and the importance of the many nutrients in food in its natural, non-industrialized, state.
Glen Brown, Hamilton, Canada

Absolutely - I make everything from scratch.  Okay, I do buy dry pasta sometimes.  But that is about it.  My style of cooking is all about using what is growing in the garden or int he woods, plants, livestock fish and game.  I attribute the longevity of my great grandparents to eating such a widely varied diet.

Welcome! I love the summary. I started adding more herbs to my herbs garden, especially medicinal ones! This book may be right up my alley, because we eat food everyday. I only take a tincture or other medicine when I remember or think I need it.

Caley Tolver wrote:Welcome! I love the summary. I started adding more herbs to my herbs garden, especially medicinal ones! This book may be right up my alley, because we eat food everyday. I only take a tincture or other medicine when I remember or think I need it.

You may like to check out my herb gardening book, as well - it has lots of info on the medicinal values of culinary herbs: https://southernappalachianherbs.blogspot.com/2022/04/growing-your-survival-herb-garden-for.html

My name is Donna Long. I'm a newbie to all of this and want to learn more. I'm 63 years of age, have health issues and struggling to make things better for myself and my family. God Bless you for putting this great info out there for us!

Donna Long wrote:My name is Donna Long. I'm a newbie to all of this and want to learn more. I'm 63 years of age, have health issues and struggling to make things better for myself and my family. God Bless you for putting this great info out there for us!

It is always my pleasure - welcome to Permies!

Welcome Judson! I think this will be a fun and informative week for us all. I'm looking forward to everyone's questions and Judson's answers in the cooking forum.

Leigh Tate wrote:Welcome Judson! I think this will be a fun and informative week for us all. I'm looking forward to everyone's questions and Judson's answers in the cooking forum.

Many thanks - it is my honor!

This is going to be a great book! I know because I have been following Judson around for years; I get his emails and have listened to his podcasts. Judson is a great forager and an expert in all permaculture things related to wild food and medicine.

I have his book "Herbal Medicine for Preppers, Homesteaders and Permaculture People". which is a great survival medicine book with lots of first aid remedies made with herbs you can grow or wild harvest. This is our main go-to book for medicine. I only wish I had bought the print version because I like to be able to grab a real book and page through it. It's easier to find what you need that way.

We already cook somewhat like Judson does but I still want the book because he has so much more experience, plus all the folk wisdom that he has gleaned over the years from his Appalachian family and neighbours.

I'm sure this book will take off, Judson! Thanks for sharing all your knowledge.

Marvin

Marvin Weber wrote:This is going to be a great book! I know because I have been following Judson around for years; I get his emails and have listened to his podcasts. Judson is a great forager and an expert in all permaculture things related to wild food and medicine.

I have his book "Herbal Medicine for Preppers, Homesteaders and Permaculture People". which is a great survival medicine book with lots of first aid remedies made with herbs you can grow or wild harvest. This is our main go-to book for medicine. I only wish I had bought the print version because I like to be able to grab a real book and page through it. It's easier to find what you need that way.

We already cook somewhat like Judson does but I still want the book because he has so much more experience, plus all the folk wisdom that he has gleaned over the years from his Appalachian family and neighbours.

I'm sure this book will take off, Judson! Thanks for sharing all your knowledge.

Marvin

Thanks so much, Marvin!

Welcome, Judson! I'm looking forward to reading your book!

Welcome Judson, always interested in healthy food grown in healthy soil!

Carla Burke wrote:Welcome, Judson! I'm looking forward to reading your book!

Thanks!

Jon Stika wrote:Welcome Judson, always interested in healthy food grown in healthy soil!

No doubt!

Wow! This sounds like the cook-book for me, considering how lousy I am at following other cook's instructions! Recipe calls for cilantro - it doesn't grow well in my ecosystem, but parsley looks similar... yep, parsley will do!

So thank you for sponsoring this give-away Judson, and hopefully this forum will see a *lot* of action this week (particularly because I just started a thread looking for ideas of how to use my crop of small tomatillos - ideas anyone??? Posting a recipe in my thread will enter you in the book draw!)

Welcome Judson. I read your outline of the new book. It was really detailed! I only wish I liked seafood and fish. But I'm interested in seeing what you cook and eat!

Jay Angler wrote:Wow! This sounds like the cook-book for me, considering how lousy I am at following other cook's instructions! Recipe calls for cilantro - it doesn't grow well in my ecosystem, but parsley looks similar... yep, parsley will do!

So thank you for sponsoring this give-away Judson, and hopefully this forum will see a *lot* of action this week (particularly because I just started a thread looking for ideas of how to use my crop of small tomatillos - ideas anyone??? Posting a recipe in my thread will enter you in the book draw!)

One thing you will learn from my book is that I put parsley in most every savory dish!  The combination of onions, garlic, celery, peppers and parsley, along with some good stock and/or a roux is the base for A LOT of my cooking!  I have a recipe for tomatillos you might enjoy.  It is a fermented hot sauce/salsa.

A cookbook that is 'not primarily a recipe book, but for inspiration with suggestions' sounds like a cookbook for me. I am famous for not following recipes and making it up as I go along...see what is available and throw it together.

Maggie Salomonsson wrote:Welcome Judson. I read your outline of the new book. It was really detailed! I only wish I liked seafood and fish. But I'm interested in seeing what you cook and eat!

Thanks!  Fishing has been a passion of mine since I was a very small child with a cane pole.  I included cooking recommendations for dozens of species of fish, because people seem so confused by fish cookery.  Most folks only know a couple of ways to fry or bake fish and that really limits their enjoyment.  I love to stuff freshly caught trout, creekside, with wild onions or ramps and some nice lemony sorrel.  I wrap them in burdock leaves and cook them directly on the coals... unless I brought a pan and some bacon, then I pan fry them and serve them over a wilted bed of dandelion and/or dock.  Sometimes I include some crawfish in the pan, as well, if I'm lucky enough to catch some.  But, there is also a whole world of fish soups and chowders, court bouillon, fumets and rice dishes that are extremely good.  THe roe, especially, of many fish is excellent with rice or grits and plenty of butter!  Who knows, maybe you'll find a few fish recipes you will like - regardless, I cover lots of meats and veggies, too!

Monica Truong wrote:A cookbook that is 'not primarily a recipe book, but for inspiration with suggestions' sounds like a cookbook for me. I am famous for not following recipes and making it up as I go along...see what is available and throw it together.

Thanks - it was kind of risky to write it that way.  But, a recipe is really just a snapshot in time.  Maybe one day you have different ingredients or need to cook for more or fewer people.  Besides, creativity is half the fun!

Welcome for this week! I am interested in learning about dehydrating veggies, fruits and meats. I am concerned that purchasing an electric dehydrator may not be as well thought in case of grid failures. So I am trying to decide on building a low maintenance outdoor dehydrator.  What would be your recommendation, powered or solar powered?  Thank you again for sharing your knowledge with us.

Olivia

Olivia Anastasiadis wrote:Welcome for this week! I am interested in learning about dehydrating veggies, fruits and meats. I am concerned that purchasing an electric dehydrator may not be as well thought in case of grid failures. So I am trying to decide on building a low maintenance outdoor dehydrator.  What would be your recommendation, powered or solar powered?  Thank you again for sharing your knowledge with us.

Olivia

Dehydrating is not my favorite means of preservation, other than drying apples by the wood stove for fried pies.  I am more of a fermentation guy.  But, Paul has a great design for a solar food dehydrator on this site - maybe someone else could prove the right link... I'm having trouble finding it.

Olivia Anastasiadis wrote:Welcome for this week! I am interested in learning about dehydrating veggies, fruits and meats. I am concerned that purchasing an electric dehydrator may not be as well thought in case of grid failures. So I am trying to decide on building a low maintenance outdoor dehydrator.  What would be your recommendation, powered or solar powered?  Thank you again for sharing your knowledge with us.

Olivia

We have a few solar dehydrator designs in our digital market:

Rocket assisted Solar Dehydrator
Solar Dehydrator - Plans
Solar Dehydrator - Movie and plans

Thank you on those solar dehydrators. Will keep mulling it over.

O

Glad to see you are here in Permies Judson. Hope you have a wonderful week.

Vickey McDonald wrote:Glad to see you are here in Permies Judson. Hope you have a wonderful week.

Thanks - you too!

Hi there Judson, I am curious. What would a couple of your "typical" (allowing for seasonality) daily menus look like?

I bought it as soon as it hit the shelves, and just as I suspected...groundhog.   It is a great reference and upcoming winter reading  (it reads more like a book than a cookbook).  Thanks Judson!

Mercy Pergande wrote:Hi there Judson, I am curious. What would a couple of your "typical" (allowing for seasonality) daily menus look like?

Well, today was sunny and warm, so if my ankle was not broken, I would have been out fishing.  This is a great time of year for smoking meat and fish.  Maybe I will barbecue some pork soon.  With limited mobility right now, I have a pot roast on, with carrots, celery radish roots, a variety of mushroom and potatoes.  I have a big pot of mustard greens and some black eyed peas. I'll serve the peas with chopped onions and hot sauce.  I still have some peppers coming in, so I'll probably cook them with some corn I blanched and froze when it was fresh, maybe with some milk and cheese, and plenty of parsley.  I roasted a few pumpkins recently, so either pie or pumpkin bread.   Oyster season opens Oct 30, so as soon as I can get up and around, I'll be down at the coast, waist deep in the salt marshes, bringing back oysters, clams, crabs and any shrimp I can catch in my cast net.  

Cris Fellows wrote:I bought it as soon as it hit the shelves, and just as I suspected...groundhog.   It is a great reference and upcoming winter reading  (it reads more like a book than a cookbook).  Thanks Judson!

Yep!  

Jeff Bosch wrote:
We have a few solar dehydrator designs in our digital market:

Rocket assisted Solar Dehydrator
Solar Dehydrator - Plans
Solar Dehydrator - Movie and plans

I found some more:

Solar Dehydrator - Triple Combo Pack
Solar Dehydrator - Double Combo Pack

Welcome, Judson.  You sound like a great person to hold a long discourse about multiple subjects near and dear to my heart.  By chance do you have an index or table of contents to share?  I am interested to see if you include recipes (and more importantly, areas to obtain certain meats such as raccoon and possum and areas to avoid taking them).  I remember with pleasure eating a meal of roast raccoon.  Our coons were wild caught and generally full of local corn, not trash of any type.  Groundhogs are good nearly any time, but age tends to make them tough.

I was wondering if you had a section on potential uses for invasive plants or animals.  For example, the Japanese Knotweed (also called Japanese bamboo or Fallopia japonica and a couple of other latin names), is useful when young for eating.  Root extracts are a source of a pure pharmacopeia with the ability to battle bacteria and viruses; reduce inflammation and in general heal multiple issues.  I use it to keep walking, probably due to anti-inflammatory properties and have used it while treating family for Covid 19 to keep myself healthy.  It has been found to be the best medicine for chronic Lyme Disease by none other than Sloan-Kettering.

I realize it may warrant space in your medicinal works, but since it is edible, thought some mention might be useful in this "recipe" work.  Neutraceuticals  are somewhat the rage, so switch-hitting foods are to be treasured, especially if one is not into pills.

Richard Henry wrote:Welcome, Judson.  You sound like a great person to hold a long discourse about multiple subjects near and dear to my heart.  By chance do you have an index or table of contents to share?  I am interested to see if you include recipes (and more importantly, areas to obtain certain meats such as raccoon and possum and areas to avoid taking them).  I remember with pleasure eating a meal of roast raccoon.  Our coons were wild caught and generally full of local corn, not trash of any type.  Groundhogs are good nearly any time, but age tends to make them tough.

I was wondering if you had a section on potential uses for invasive plants or animals.  For example, the Japanese Knotweed (also called Japanese bamboo or Fallopia japonica and a couple of other latin names), is useful when young for eating.  Root extracts are a source of a pure pharmacopeia with the ability to battle bacteria and viruses; reduce inflammation and in general heal multiple issues.  I use it to keep walking, probably due to anti-inflammatory properties and have used it while treating family for Covid 19 to keep myself healthy.  It has been found to be the best medicine for chronic Lyme Disease by none other than Sloan-Kettering.

I realize it may warrant space in your medicinal works, but since it is edible, thought some mention might be useful in this "recipe" work.  Neutraceuticals  are somewhat the rage, so switch-hitting foods are to be treasured, especially if one is not into pills.

Yes on the advice on small game, especially coon and possum.  No on knotweed.  I covered a lot of wild plants, but did not get to that one.  THere will be more books in this series, especially when it comes to wild plants, mushrooms and small game - just can't fit it all in one book! .  You can see the table of contents here  https://www.amazon.com/dp/B0BGKX37Q2?asin=B0BGKX37Q2&revisionId=&format=4&depth=1