Sharing nourishment

Since being introduced to Nourishing Traditions in December, I've been doing a lot of experimetation.

My fridge now has a gallon of chicken stock, 1/2 gallon of kimchi, 1/2 gallon of sauerkraut, and a quart of fermented marmalade. I make a quart of kefir / day.

I am just getting in to Kombucha, sourdough, and ginger beer. Miso, beer, wine, and vinegar are on the todo list.

I'm always on the lookout for sales on organic vegetables at the natural grocery store.

The fridge is looking pretty full.

It would only take a little bit of effort to double all my recipies. It takes lot more effort to add a new food to the menu than to make more of something that's already on the list. I really enjoy providing these foods to my family, but I have to balance the time with my job.

I found a kindred spirit in this article: http://www.wildfermentation.com/econferm.htm. I'm starting to think about how to engage other families to share our resources.

- I could try to find a neighbor that something to share. Even if we only trade one food weekly, it could be a big win.

- I could move out of the suburbs to somewhere I can farm. I'd have to quit my job to make this work. Would be good to share this with some other families so that we can specialize & share.

- I could make everything 2x and try to sell the extra. However, I'm not really looking for a second job. Money isn't a problem; time is.

- Suppose I put a fridge in my carport and put extra food in there. Well-labeled. At your convenience, probably weekly, you drop by with a couple gallons of whatever you have just made, and help yourself to whatever is in there.

Anyone in the Bellevue/Redmond, WA, USA area want to share? Drop me a line.