Thanks to Old Market Farm Hardy Roses (plus select northern-hardy berry bushes, fruit trees, hops and garlic) for some local "flavor" in writing this up!
This page ALWAYS under construction --
check back for regular additions and updates!
If you are looking for the Schedule of upcoming
Workshops and Events, please click HERE.
Workshop & Event Resources
DOCUMENTS, LINKS & HANDOUTS
from the Local Living Venture
PLEASE SHARE FREELY BUT CREDIT THE SOURCE
Hand outs and resources on these seminars, as well as general cooking information, can be found below. These documents are available for downloading at the bottom of the page.
Nutritious Delicious! Cooking Seminar Series
Cooking Seminar Outlines is an overview of the seminars listed below (except the newer additions to the list, including Whole Foods Baking; Fermented Foods; Gluten Free Living & Eating; Brewing Beer; and Wine-Making.)
FOR UPCOMING WORKSHOP DETAILS: click this link and scroll down to check the schedule.
Handouts & Resources for Each Seminar
Gluten Free Eating and Living
Notes, Resources & Recipes
from Hands On Holistic Health Instructor Paula M. Youmell, RN, MS, CHC
Making Fermented Foods
Kimchi and Sauerkraut Notes
Kimchi and Sauerkraut Recipe Resources
Learn How to Bake (& Convert Your Favorite Recipes!) to Whole Foods
Brownie Conversion Recipe
Chocolate Cookie Recipe Conversion
French Breakfast Puffs Recipe Conversion
Pie Crust & Rye Bread Recipes
Whole Foods Baking Conversions
Making Any Recipe a Whole Food Recipe
Sugar Ruins Health
The Many Names of Sugar
Alternative Sugar Article
Whole Grains & Beans
Basics of Beans & Grains Spelled Out
Grains & Beans Handout
Grains & Beans Cooking Charts
Grains & Beans Flavor Combination Guide
Salad Dressing and Veggie Slaw Recipe
Spice Blends for Beans, Soups, Stews, Stir-fries & Salad Dressings
Wild Spring Edibles
Wild Spring Edibles Handout
Edible Wild Greens Chart
Vegetarian/Vegan: Healthy Ways to Eat a Plant-Based Diet
Hands On Health Vegetarian Vegan Handout
Bean Burgers & Curried Chickpeas
Healthy Salad Dressing
Vegetarian Cook Book Resources
More Veg Vegan resources coming from the August 2013 workshop - check back soon!
Cooking Up a Summer Storm: A Fresh Foods Bonanza
Fresh Foods Handout
Wild Game and Pasture Raised Meats: Savory Natural Meat Cooking
Wild Game & Pastured Meat Handout
Paleo Diet Handout
General Cooking Information
Know Your Cookware
Know Your Cooking Oils
Making Your Own Tea
Raw Foods Diet
Health Benefits of Nuts and Seeds
Cooking to Optimize Nutrient Absorption
Know How to Use a Pressure Cooker
Types of Rice
Local Living Venture
Gardening & Food Preservation
if you are unable to access google docs for some links below, let us know and we'll email you the information
The original American "fast food!"
HOME CANNING FOR HEALTH & FLAVOR
For three excellent resource links to learn all about Home Canning CLICK HERE and scroll down to the Canning section.
HOME MAPLE SYRUP PRODUCTION
Boiling Down: It is recommended that you build a simple outdoor stove for boiling down - it is not recommended to do (most) of it in the house, unless you like peeling wallpaper, sugar-laden steam condensation on everything in your house, or trying to clean overboiled sugars out of every nook and cranny of your stove when you get that phone call or the kid takes a fall, etc.
There's a good chance one of these things will happen - for every gallon of syrup you make, about 40 gallons of water must boil off in to the environment; where will it all go?
Check out the easy outdoor stove they show you how to make at this site: www.tapmytrees.com/coprsap.html.
Another informative site: http://ohioline.osu.edu/for-fact/0036.html.
Neither site talks much about why you should finish off the syrup in the kitchen instead of outdoors though. Here's the scoop: you need to VERY carefully regulate the temperature just before bottling. Where we are, in the St. Lawrence River Valley, if it goes over 219 degrees, it will crystallize in the jar, and be a bit of wasted effort (not entirely, but not nice pourable stuff for your pancakes!)
The idea is to get it up to 217, 218 degrees outdoors on a wood fire (which is harder to regulate the temp) and then move it indoors and "finish it" with a more easily regulated stove temperature, with the thermometer stuck right in it until you see it hit the magic 219; then remove from heat and bottle quickly. If you accidentally go over 219 before bottling, no worries! Add more sap and bring it back up to temperature. (Adjust your boiling point for your elevation, of course.)
Organic Seed Production: Free Online Tutorial
START YOUR GARDEN SEEDLINGS INDOORS
BirdsFoot Farm Seedlings Handout
Notes on Saving Seeds from long-time North Country gardener Mary Ann Cateforis.
Seed Saving Library of Resources Provided By Cornell University (includes a comprehensive list of resources)
Organic Seed Alliance's Seed Saving Guide for Farmers and Gardeners
What's Inside a Seed
SHIITAKE MUSHROOM FUNDAMENTALS
Shiitake Background Reading
Shiitake Production Fundamentals is available as a .pdf - email us and we'll send it to you!
For many links to general resources for gardeners please check out this link (and scroll down to relevant sections): www.sustainablelivingproject.net/resources-links
Also, keep an eye on our Events Schedule for upcoming workshops on gardening-related topics, and our various food and gardening Swaps!
Healthy Trees & ForestsFruit Tree Pruning: Pruning Lingo
Family Forest Owners Toolbox
DEC nursery seedling program: http://www.dec.ny.gov/animals/7127.html
For many links to general resources for forestry please check out this link (and scroll down to relevant sections): www.sustainablelivingproject.net/resources-links
Green Home and Garden Tours
Renewable Energy; Green Building; Healthy Forest;
Sustainable Ag (for Home & Market); Rural Skills.
See our Home Tours page here!
- - THIS IS A NEW PAGE - -
MORE CONTENT COMING SOON AND, AS IS THE NATURE
OF SUCH PAGES, NEW CONTENT WILL BE ADDED CONSTANTLY!
~ ~BACK TO HOME PAGE
BACK TO WORKSHOPS & EVENTS SCHEDULE
BACK TO LOCAL LIVING FESTIVAL