Hello everyone! Spring is just a few weeks away and I’m so looking forward to getting back in the garden. We’ve been enjoying all the food we preserved last harvest so we can make space for the abundance that is to come. The canning workshop that was scheduled for February 26th was rescheduled after I ended up getting sick. Thanks to everyone who was so understanding. The new date for the Getting Started with Home Canning workshop will be March 5th at 3pm pst. You can still join me or just sign up to get the replay HERE.
What’s New?
I’ve been enjoying getting in the rhythm of things with the new Greener Postures Membership. More cool folks have joined us. Welcome to our newest member, Donna! February’s member exclusive content was all about canning of course. I’ve loved the feedback I’ve been getting from members and I’m looking forward to seeing what they get up to in their kitchens. March’s exclusive video and recipe card will be sourdough related. Sign up for the membership directly HERE or through Patreon HERE.
For those of you who are local, our chicken eggs are back! I had to turn several people a way during the low point of our local egg supply due to our hens taking their yearly winter break. They were laying just enough to feed our family. Well, our girls are back at it and we have an abundance of eggs. Our youngest hens have started laying beautiful blue-green eggs, so we even have more color variation than last spring. If you are interested, give me a call or email me at greenerpostures@pm.me.
March’s Theme is Sourdough
I’ve been so looking forward to this topic. It’s been a struggle at times to keep my mind focused on canning in February, honestly. I think it’s because there are endless variables with sourdough. It makes experimentation so fun! I’ve been baking like crazy and have learned so much more about my starter, flour types, home fresh milled grains, shaping, nutrition and baking methods. I’m getting back to my Sourdough Workshop book and adding more chapters! I can’t wait to share everything with all that can attend the Getting Started with Sourdough Online Workshop on March 26th at 3pm pst, or those who can catch the replay.
Events
I’m going to end this month long conversation about all things sourdough with the Getting Started with Sourdough Workshop ONLINE Sunday March 26th at 3pm pst. This will be an excellent workshop for both beginners and sourdough enthusiasts. Join me in my kitchen (virtually) where I will cover everything from how I care for starter to baking bread and using discard. The workshop comes with by PDF sourdough book and lifetime access to the Greener Postures community so we can continue the conversation after the workshop. Learn more by clicking HERE.
Book Recommendations
The following are some good sourdough books. Click the links and it will take you to Amazon for more information. Honestly, I mostly like the sourdough books for the pictures. My learning has been much more practical and a lot less academic with sourdough. I am learning as I go, my favorite way, but these books are amazing for more than just pretty pictures. They are full of great recipes and useful information.
Whole Grain Sourdough at Home by Elaine Boddy
Tartine Bread by Chad Robertson
The Perfect Loaf by Maurizio Leo
The Greener Postures Podcast
This month on The Greener Postures Podcast we are talking all about, you guessed it, sourdough! Every Monday there will be a new episode covering a different aspect of sourdough from nutrition, to the starter, the baking schedule and baking a beautiful loaf. I’m keeping my episodes right around 30 minutes so people will have time to listen. We’re all busy!
I’ve also made a couple appearances on Deep Dives with Monica Perez recently. Monica has been a favorite podcaster for years and I’m honored to now call her my friend. I did an episode, along with a few other people, talking about the ‘egg shortage’ you can LISTEN HERE. I was invited back along with Chef Matt Pierce of Granite State Spice Blends talking about Cellular Agriculture which you can LISTEN TO HERE. If Cell Ag is not something you are familiar with, I hope you give it a listen. Really creepy stuff, and Matt is well versed in the topic. You can support Chef Matt and get some delicious spice blends at NHspices.com.
Be sure to subscribe to The Greener Postures Podcast on Apple, Google, Spotify or Anchor. If you would like to listen elsewhere, just copy this RSS feed and paste it into your favorite player: https://anchor.fm/s/bf433928/podcast/rss
Of course, you can always listen to the podcast right here on this website on the PODCAST page.
Featured Video
Have you checked out the Preserving Today YouTube Channel lately? I finally got a new video up and it’s a good one. A short video for a quick project that yields fabulous results. Check out How I Make Gelatin Fruit Gummies. Be sure to subscribe to the channel while you’re there and leave me a comment to let me know what you think.
What’s Next?
In April I’ll be talking all things cultured dairy. From cultured butter, to yogurt, clabber and beginners cheese making. Listen to the podcast for free, as always, but if you want more you can get exclusive content in the membership.
Affiliate Disclosure: Some links on this page are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. Thank you for your support.
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