Tradition in the Kitchen
About ten years ago, our community was gifted with a grain mill, and we gradually began learning how to use home-milled whole wheat flour. The results were fantastic, and we never looked back! That little innovation opened us up to the wonderful world of traditional cooking techniques, and over the years that followed, we began to research and adopt many more of these age-old kitchen practices. Not only have they contributed to the health of our Sisters - they’re also cost-effective (and therefore in the spirit of holy poverty), delicious, and FUN!
It has been a marvelous journey, learning to work with food as God designed it. We are particularly indebted to Wardee Harmon and the folks at the Traditional Cooking School for their many helpful resources. In popular parlance, you might say that the nuns have “gone crunchy” - and we’re the better for it! From sourdough to cultured veggies, from homemade yogurt to garden-fresh produce, we have been delighted to “taste and see that the LORD is good.” Below are some pictures and info about some of the ways we’ve been privileged to explore the marvels our God has created to feed and nourish His children …
Simply SOURDOUGH
Some time ago we introduced you to our einkorn sourdough starter, Clementein. She has been going strong for over 4 years now, and regularly provides us with delicious and nutritious bread, biscuits, muffins, pancakes, and more!
Dairy Delights
We have some big yogurt-eaters in community, so much so that some local friends suggested we look into making our own yogurt. With the help of a gifted Instant Pot and a starter culture, we did just that! Now we make and enjoy about a gallon of yogurt a week.
When some other friends purchased a dairy cow last year and offered to share their excess raw milk with us, we jumped at the opportunity. Those Sisters who grew up only drinking store-bought milk were amazed and delighted by the creamy sweetness of this “liquid gold,” and many who ordinarily avoid straight milk were able to take it with no problem. We’ve made butter, custards, farm cheese, sour cream, and more - but our favorite way to enjoy it is still drinking it pure and simple!
Cultured Connoisseurs
For millennia, humans throughout the world have resorted to various methods of culturing - deliberately cultivating “good” bacteria and yeasts - to preserve food and enhance its flavor. Such foods also contribute to health in a variety of ways, as we can testify! While we’ve tried a variety of different cultured foods, our staples for years have been kombucha and sauerkraut.
Keeping it local
We are blessed to live in a rural farming area, which means that we have access to lots of locally-grown food. Besides connecting us more deeply with our local community, local produce, eggs, etc. just plain taste better!
OTHER “CRUNCHY NUN” endeavors
“Peter Peter Peanut Eater” (AKA “Pete”) our very well-loved peanut butter grinder, is a fixture on the breakfast counter
Large veggie garden with home-made compost
Keeping the freezer stocked with chicken, beef, and pork bone broth
Saving scraps to make veggie broth
Grinding our own natural peanut butter (because no one eats PB like nuns ..!)
Soaking and drying pecans and other nuts (makes them tastier and also removes anti-nutrients)
Using local grassfed beef
Sprouting grain, soaking beans
Using natural sweeteners in many different recipes
Homemade applesauce and dried apples
And more!
“O taste and see that the Lord is good! Happy is the man who takes refuge in him!”