Judith Browning

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since Jun 21, 2012
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Living in a small rural town after forty years in the woods......
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Ozarks zone 7 alluvial, clay/loam with few rocks 50" yearly rain
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Recent posts by Judith Browning

Can't see the word 'rutabaga' without hearing Zappa's 'Call Any Vegetable'...no recipes...we throw them in soups.

Now to get that song out of my head.....
14 hours ago
Things have been clearly headed this way since the seventies (earlier really, but talked about in the seventies)..we knew and it was all talk and ineffective bullshit on a government level..we knew it was coming yet many would only make changes if their political party supported that...we knew and as a country didn't care.
Yeah, I'm still kinda angry at the 'bad guys'.

A good friend, who is walking the walk, goes on rants saying 'our house is on fire and nobody cares' and I send him to permies for some uplifting reading.

This forum is building momentum and encouragement and support for an ever increasing number of individuals who are heading in a wonderful earth saving direction.
Individuals have always made the big changes...have never stopped.
1 day ago
...from Weston Price.



  Less is more! Stick to small portions of the Good Old Soys  — Miso, Natto, Tempeh and unpasteurized Shoyu.   Old -fashioned fermenting makes these foods nutritious, delicious and healthful.  Few people are inclined to eat these foods to excess.   And a whole bowl only contains about a teaspoon or two of miso.

1 day ago
Here's what Azure says....

Azure Market Organics soybeans are round, pea-sized, and creamy yellow, with a nutty flavor and firm texture. They’re sometimes called the “meat of the soil” because they have the highest protein content of any bean—one cup of soybeans provides 67.9 grams of protein, or 136% of the daily value! Plus, they’re one of the few plant-based complete sources of protein, meaning they provide all nine essential amino acids (amino acids which the human body cannot synthesize).

Just to sweeten the deal, our organic soybeans are also a fantastic source of iron, calcium, fiber, and potassium, phosphorus, fat, lecithin, and vitamins A, B, and E. In fact, one cup of soybeans provides over 50% of the daily value for calcium, fiber, and potassium, and a whopping 152% of the daily value for iron! Talk about a nutritional powerhouse!

Soybeans are super versatile and used in tons of dishes, including tofu, soymilk, tempeh, fermented bean paste, and nattō, a dish made from whole fermented soybeans. They take a long time to cook—between 3 and 3 ½ hours—even after presoaking, but their versatility and high nutritional value make them well worth the wait! They can also be sprouted, and will put on hearty roots if a brick or weight is placed on them while sprouting.

Product of the USA
Product meets or exceeds USDA guidelines
. While we use the most modern equipment and standards when cleaning, processing, and packing this product, the contents of this bag are a natural product grown in the earth. It is not always possible to remove all foreign material. Please sort and rinse thoroughly before cooking.  

1 day ago
We eat soy...only organic, what is still, hopefully, non gmo as it is labeled.
I buy the whole beans and use them only for tempeh.

I think arguements I've heard against them have been about gmo contamination and whether there are any pure organic uncontaminated ones at all?

From what I've learned the only nutritionally good way to eat them is fermented in some way....not as milk or tofu or as additives to so much prepared foods.

I think Weston Price is against soybeans as food but I sensed that was old information?

Tempeh is a large affordable protein source in our mostly plant based diet.
We love it!

An added thought against unfermented soy (in this case fresh homemade soy milk) is how well it works as a binder for natural dyes
1 day ago
I do all my seed starts in wooden flats.
One by three inch lumber nailed together with quarter inch hardware cloth on the bottom.  Sometimes a bit of screen molding added to the bottom over the edge of the wire.

Potting mix varies depending on what I have on hand...lately old stump leavings and some sandy loam with more sharp sand added...pretty heavy.

The wooden  flats last years....BUT, I make them to fit upcycled (downcycled?)plastic trays so that I can water from the bottom.  Have found some deep enough aluminum lately but it's rare.

Most seedlings can go from the flat straight to the garden although I pot up many in the (plastic) pots I've been given.

I like this kind of thinking.....good to always try for 'better'
2 days ago
Got mine today!
Thanks to all who made this happen!!!
...what a wonderful sharing and affordable opportunity
5 days ago
Yes! Great idea

We stay in a hotel about once a decade but cooking on the train became a skill for us...a big mug and a plug in immersion heater could keep us fed and caffinated cross country....could never afford the dining car.
1 week ago
What a wonderful crop! And great photo record!

I finally got back to this thread to see when I started slips other years.

Have been putting it off as it seems like they are always ready when our spring is still too cold to set out and that always sets them back.

Has anyone else started slips yet?
1 week ago