SWEET MOTHER – GLEANSGIVING

PROCESSING TODAY – 3:30-9PM @ WELCOME HOME 
We are officially out of eggs and are moving on to apples!
Come by to help make apple cider vinegar, apple butter, spiced cider, and anything else you can think of with apples. Bring recipes, jars, spices, and helping hands!
Also feel free to stop by just to pick up some apples to take home.

ALSO if you are looking for THANKSGIVING PLANS, you can come to Gleaner’s Thanksgiving!
https://www.facebook.com/events/175078366029029
Dinner starts at 7PM but come by earlier if you can to help prep.
Join us by bringing a prepared drink, dish, dessert, etc that is made with at least ONE salvaged ingredient – whether that be gleaned, foraged, dumpster-dived, re-discovered (in the far depths of your pantry/fridge)… And we’d love for you to share your experience of finding and cooking with your special ingredient(s).

http://www.huffingtonpost.com/2013/01/11/waste-cooking-dumpster-diving-reality-show_n_2456905.html

Little Turnip Heads

Hey won’t you join us for our THIRD round of eggsss processing.

More pickled beet eggs, salted eggs, tea eggs… and maybe century eggs!

I’m trying to think of what other (perhaps cultural) methods of egg preservation are out there (other than Chinese). If you have any insight let me know!

Also we weren’t able to get to turnip cakes last week so let’s do that.

Changes to schedule – Processing will be THURSDAY this week and maybe in the future as well.

Thursday, November 21, 2013

3:30 PM-9 PM

@ WELCOME HOME

 

Bring JARS (any kind), recipes, things you want to process, helping hands.

 

seeya there!

Eggs cetera

This week, we will attempt to preserve the rest of the eggs (Perhaps 20 dozen are left!). Note** that we will be starting later than usual, 6PM – 10PM, but Michael and I will have some prep work done before then.

So that means, Wednesday 11/13, 6-10PM @ WELCOME HOME…

THOUSAND YEAR OLD EGG
We’ll need… quicklime (foor grade), wood ash, charcoal ash, and rice chaffs.

CHINESE SALTED EGGS
Need lots of salt, some star anise, szechuan peppercorns… if you have shaoxing cooking wine let me know!

Maybe some TEA EGGS
Need star anise, black tea, szechuan peppercorns

Definitely More PICKLED BEET EGGS!

Finally, to get away from the eggs, we have a bucket of second-pick turnips from City Farm for TURNIP CAKES!

———

Glass Jar Donations!

We are in need of more containers to store processed goods! If you have any laying around that you would like to donate to the house, it would make our day!

Underground Food Exchange

This Thursday from 7:30-8:30, the Bridgeport Manor will be hosting their first food exchange. Meet other people who are excited about food for an opportunity to trade extra food that you have, made, or grew for other groceries that you may need! Email Rob for more info- spiewaker@gmail.com

Gleaners’ Thanksgiving

If you have not yet made plans for Thanksgiving, we want to invite you to share the experience with us!
https://www.facebook.com/events/175078366029029

To show our appreciation for the abundant, forgotten, and wasted food around us, we would like to get together for a gleaned Thanksgiving meal!

Join us by bringing a prepared drink, dish, dessert, etc that is made with at least ONE salvaged ingredient – whether that be gleaned, foraged, dumpster-dived, re-discovered (in the far depths of your pantry/fridge)… And we’d love for you to share your experience of finding and cooking with your special ingredient(s).

IF YOU NEED CLEAN GLEANED INGREDIENTS FEEL FREE TO COME TO W E L C O M E H O M E (contact Liana – ani7liana@gmail.com) because we have tons of stuff that we would be happy that you use free of charge.

**Also post what plan on bringing, so we can ensure a variety!**

Dinner starts at 7PM, but feel free to com as early as you like to cook & prepare.
And of course bring family and friends- all are invited

❤ Liana

Hello Pickled Beet Eggs

Egg-bundance! We have 30+ dozen organic eggs- packaged Sept ’13. Tested- still delicious! Most eggs are not able to be sold past 30 days of packaged date.

This week we’re going to make some PICKLED BEET EGGS. Come work with us, or feel free also to stop by and take a carton or two home with you!
http://fromscratchclub.com/2011/09/13/in-a-pickle-the-asthetic-charm-of-eggs-pickled-with-beets

Also next week, we will be tackling the thousand year old egg – so help us prep for that by letting us know if you have any charcoal, pine wood, food-grade lime, or  black tea. 

Other things we need to tackle here- pumpkins! (more pie?) raw cat food!

As always, come with jars, anything you need to process (optional), helping hands, and this week- recipes for EGGS!

WELCOME HOME, Food Processing : Wednesdays 2-9PM

 

P.S.

The Chicago Food Film Festival is coming up and they need volunteers! Contact susan@thegoodfoodproject.org or check out website above for more info.

The Chicago Food Film Festival will be back November 21-23, and for the third year in a row, the Good Food Project will be the non-profit beneficiary and co-host of this three-day extravaganza of film, food, and fun at Kendall College. The Festival, called “borderline genius” byNew Yorker Magazine, is the only film festival in the world where guests get to watch films about food, then eat what they see on the screen. As always, the Good Food Project will have a table at the Festival to spread the word about our work in Chicago schools, and of course, pass out fabulous food from our sponsors.

We need volunteers to help during the three days of the Festival. In addition to helping spread the word of our work with your students, you’ll have a chance to see see most films and enjoy the food. Please e-mail me if you would like to volunteer.

If you’d prefer to come as a guest, we’re pleased to be able to offer you tickets at a 10% discount. You’ll notice that the Festival kindly added a donation button to the ticket site. We hope you’ll come to the event and consider making a donation to the Good Food Project (a 501c3 organization) too!

Here’s a link to the site: http://thefoodfilmfestival.com/. Use the code GOODFOOD10 for your discount.

Please invite your colleagues who know us–we don’t have all their e-mail addresses. We hope to see you at the festival!

Susan Taylor
ExecutiveDirector
http://www.thegoodfoodproject.com

 

Yogurt

I came across some whole organic milk (both cow’s milk and goat’s milk) that was being tossed from a Whole Foods. Grocery stores are the ultimate urban resource because many remove items from their shelves BEFORE expiration dates as quality control. It’s easy to check for bad milk- trust your nose and you will know.

For WELCOME HOME food processing this week, Michael and I decided to do an experiment, creating yogurt with cow’s milk and sheep’s milk. Here’s simple instructions on the process.

The cow’s milk yogurt was delicious, and the sheep’s milk one was too… however the texture was unexpectedly mucous-like. If you can imagine, it was quite slimy. I think we can use this batch to try to create cheese for next week’s processing!

1. Boil Cotton in Lye of Barilla or Wood Ash

Recipe 1

This ash is from our WELCOME HOME bonfire pit.

WELCOME HOME: Food Processing

I live in a quaint cozy pink house on the south west side of the city with a generous-sized kitchen and back yard space, 2 lovely roommates, and 2 cats. WELCOME HOME is an attempt to open up our domestic space to public use as a hub for sharing and exchange.

Beginning as an effort to deal with the incredible abundance of Fall harvest, to save food from being wasted, and to stock up for the winter, we have been hosting food processing at our house Wednesdays from 2-9PM.
Guests are invited to bring excess food, supplies, recipes, and experience or to come and learn.

Canning – Baking – Drying – Fermenting – Prepping

Michael and Megan peeling tomatillos

Making banana bread out of squishy ripe bananas and apple sauce from Green City Market apples.

A twist on pumpkin pie using pumpkins, bananas, and applesauce.

Look out for what is being grown and tossed from the city parks – such as these organic sunflowers seeds that can be lightly roasted. When picking the right sunflowers look for plump seeds with many stripes.

Contrary to last year, we’ve had an abundant apple crop in the Midwest this Fall. A good way to preserve apples before they go bad is to chop them up and dry them. The sugars become much more concentrated with sweetness in every slice.

Canned goods can make great alternative currency that can be traded as barter for other goods. So far I’ve traded my tomatillos and tomatoes for maple syrup, venison jerky, and pickled spicy tomatoes!

Grapes- Green City Market

Received a garbage bag full of grapes that were rescued from the compost at Green City Market from a friend. They smelled sweet and fermented, way past edibility.

I took half of the bag for my first attempt at potassium bitartrate (cream of tartar) extraction.

Twin pots boiling simultaneously.

After some heavy boiling, I will strain the juice and let that boil down and thicken. Then I will quickly transfer the liquids to a freezer and hope to find crystals gather on the surface.

Recipe 1 – Map

I will be basing my first Turkey Red attempts with this first recipe from Wikipedia.

1786 recipe from Manchester dyer

~TRANSLATIONS~

• White argol – Potassium bitartrate, aka. Cream of Tartar:
  Mineral crystals that are found naturally in grapes. Grapes can be found in growing wild along the Chicago River. Fall is also grape season, and you would not believe the amount of surplus at the end of the Farmer’s Markets.
• Olive oil – Vegetable oil: Refuse vegetable oil can be collected from restaurants after use.
• Lye of Barilla/ wood ash – Wood ash: Wood ash can be produced through the burning of scrap wood and mulch from the Bureau of Forestry maintenance. Free pick-up sites are located throughout the city.
• Sheep’s dung – Horse manure:
  Horse manure from local stables can be a rich soil amendment and is commonly used for compost for urban agriculture. Ask local farms or visit horse stables in and around Chicago for manure, including the city’s police horse stables.

• Gall nut – Wasp gall on Oak: Galls are formed around the eggs of wasps on Oak trees. They are high in tannic acids and have been long used for inks and dyes. Oak trees grow throughout the city’s public parks.