One thing I intend to accomplish this winter: spiff up the website/blog, and the facebook site… I’ve received a few generous offers to help me approach this re-vamp. I currently reside (happily) pretty much on the far side of the digital divide. They’re gonna attempt to pull me more into the 21st.
I’d be super glad to receive any of your pointers on how to make all this digital-virtual-electronica more user friendly for you… just let me know.
As part of this process I’m surfing around looking at many other web presences, seeing what’s out there. Needless to say there’s tremendous variety and great creativity. There’s no one template (of course). A lot of people are doing a lot of different things on the web.
Here’s an example of one I really like…plus it entails a neat little recipe that looks well worth remembering. Many of our Mt. Pleasant CSA old-timers remember Lee and Laurie and Eaters’ Guild.
We’re always looking to beef up our recipe page, and would be glad to list any recipes you’ve got too. Thanks!
This is from Eaters’ Guild Farm down in Bangor, MI.
check this recipe out on their blog
Radishes are one of those quick and abundant little veggies. One of the first items we receive in the CSA share, they are beautiful, spicy and nutritious. This is a way to enjoy radishes with an extra boost of vitamin content by introducing a pro-biotic process…. and the coolest part about this recipe is how easy it is!
1 bunch radishes
1 teaspoon salt
1 cup filtered water
wash and slice radishes, place into a 8oz jar.
In a separate jar mix 8oz filtered water with salt. Pour the brine mixture over the radishes leaving a centimeter of space below top of the jar. Place a lid on and let sit at room temperature for 3 days. After 3 days refrigerate. Enjoy on salads or as a side with cheese and fruit.
if your honey crystallizes,
“Most pure raw or unheated honey has a natural tendency to crystallize over time. Crystallization does not affect the honey except for colour and texture. Crystallized honey is not spoiled and preserves the flavour and quality characteristics of the liquid honey. Some honey users like it in this state since it is easy to spread on bread or toast without dripping off and the taste is richer.
Bear in mind that crystallization of honey has no bearing on its quality, but it is an attribute of pure and natural honey.”
“How fast will honey crystallize? Different types of honey will crystallize at different rates. Some honey crystallizes within a few weeks after extraction from the combs, whereas others remain liquid for months or years. The following factors influence the speed of crystallization:
(i) the nectar source collected by bees (the sugar composition of honey),
(ii) the methods in which honey is handled (processed) and
(iii) the temperature in preservation.”
This is our one year old honey. It crystallized after roughly 8 months.
(We store it very cool, at temperatures which actually encourage crystallization.)
Maple Syrup, from our neighbors, does the same
(“makes your teeth feel good!”)
We don’t mind the honey being crystallized, except that you just cannot drizzle the honey quite as delicately and precisely as when it’s perfectly liquid.
to liquify your crystallized honey
All of our honey is in glass containers. Simply place our honey jar (yep, the whole jar) inside any other container larger than it. This is usually a pot, or deep stainless bowl. We fill the pot or bowl with hot water from our sink, up to the lid of the honey container. Let it steep. You might find you need to do this more than once to get all the honey to thoroughly liquify.
you don’t want the water to be too hot though
Again, according to
“The temperature should not go beyond 40 ºC (104 ºF) to avoid overheating. Overheating honey for any period of time will reduce its quality by destroying its enzymes, loss the delicate flavour, aroma and darkening the honey colour. Heating must be done with care if the nutritional value of the honey is not to be spoiled.”