permaculture

["Lawrence F. London, Jr." <lflj@intrex.net>]

Stephen Gorby wrote:

> Hey Larry,
>        Don't know if you've seen the book "Keeping Food Fresh"
> by the gardeners and farmers of Terre Vivante , published
> by Chelsea Green. It has 28 pages of recipes in the chapter on
> lactoferments, and is easy to follow.

I'll take a look at this, maybe buy a copy.

>       I assume you have a copy of Bill Mollison's "Ferment & Human  
> Nutrition",

I do plus another one by Katz and another by Wigmore with recipes for 
rejuvelac and seed cheese.

> which is fascinating to read in smallish doses. If I ever decide to
> poison myself I intend to use this book as a guide.

It is amazing how some indigenous people are able to prepare and eat such 
outlandish
recipes but then again they have the process down, having practiced the art 
of food preservation for
many centuries. Don't know about those black eggs buried in the ground for a 
hundred years.

The kim chee/kraut foods are truly ambrosia-class delicacies and keep you in 
top health,
vital when lab cultured biodiverse probiotics are not available.
--
Lawrence F. London, Jr.
lflj@intrex.net
Venaura Farm http://venaurafarm.blogspot.com
Agriculture, Market Farming & Permaculture
http://www.ibiblio.org/ecolandtech