The ginger ale from last Saturday is ready to drink and it came out well although different from mass produced ginger ale. It has a sharp ginger flavor that you can feel on your tongue and the back of your throat. It’s similar to Fentimans Ginger Beer which is also a fermented botanical ginger drink (but contains glucose syrup). It would especially be refreshing on a hot summer day; guess we should have made it six months ago!
I hope people get inspired by this blog to try making and eating new foods. My mom volunteers for an organization called Samaritan House and one of her jobs there is to interview new, low-income clients to find out what services they qualify for, including food and nutrition services. Organizations donate a lot of the food that they can supply to the clients. She told me some interesting situations where people did not know what to do with the foods they were given. For example, one time she gave a young woman a bunch of carrots straight from a local farm and the woman asked, “What’s the green stuff on top of the carrots?” She had only seen carrots from bags and cans, so she was skeptical about trying to cook farm carrots that still had the greens on top.
Sometimes I post on food issues that will help people understand why it’s important to know where their food originates. The rest of the time I share what I’m making at home to show how it’s done and that anyone can do it. People will be re-introduced to real food – holding it, smelling it, cooking it, eating, and celebrating it. That’s my purpose, so let me know if you need help with it or have any ideas to share that will help make it happen for others.
