Each day I get a few questions from readers, after spending a lot of time answering questions, often the same ones, I figured a Q&A section on the blog would be beneficial for us all. The comment section always provides a wealth of information as so many readers are more experienced than I am and can often provide regional information as well. This is a great way to pool our knowledge so we can all learn something new!
Ask your questions here, or e-mail me through the contact form. Questions will be posted to the blog with my answer, then everyone else can chime in. This will no doubt become a great resource for us all! I’ll add the questions to a master list page which you can find by clicking the image above.
Ask away my friends.
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Rachel has a balcony off her apartment and wouldlike to have a container garden. Only thing is she is on the 2nd floor in the treetops. Hardly any direct sunlight, almost all shade. Any suggestons for veggies?
Has anyone used a pickle pro lid for sauerkraut? I made a batch today, with a quart jar packed with a pickle pro lid on top, and the rest in a container with plate and weight on top. I guess I’ll have a good chance to compare. Any good references or ideas will be appreciated. I am a novice with regards to this ~
I haven’t used the pickle pro lid – generally I just use a jar in the opening of another jar as you can see in this post. I do have a new method I’m trying with a new container, will write a post about it soon.
The pickle pro lids work great, but I am wondering if the saltiness dissipates at all with time. I used 5# of cabbage and 3 TBS salt. It’s very salty. Also, if I put these in the fridge, do I put lids on loosely, tightly, and do I have to “burp” them or does the process stop in the cold. So far so good, and it tastes like “sauerkraut” 🙂
I was wondering about when you start your seedlings do you make your own potting mix or have a product you use? If you make your own, what have you found to work well?
I have written an entire series on Seed Starting 101 series over at Chiot’s Run. It includes my homemade seed starting mix, which is much cheaper to mix up yourself than to buy at the stores!
Thanks Susy, I don’t know why I didn’t just check there first *-*
I’ve always believed that we should eat as close to the way God/Nature made food. If man does something to a consumable, especially commercially, it cant be good for you..
What compelled you to eat in the manner that you do and how long have you been eating this way? Did Mr Chiots already embrace this way of eating when you met or did you compel him to do so?
Susy,
I just love your blog and this one is so neat- love the articles, and would love the caramel corn recipe that you gifted at Christmas. My dad love the stuff and yours looked fantastic.
I am also looking longing at my seed catalogs and wanting to get into my greenhouse!!
Love you.
Hi,
One thing I have been having difficulty with is finding how to grow your own sourdough starter. I would LOVE to make sourdough more often but haven’t found any commercially available starter here in Canada, and don’t know anyone that could share one. All of the resources I’ve found online are so drastically different from one another that I have been too afraid to try. (or lazy i suppose…). Any suggestions would be appreciated!
That’s a great idea for a how-to. It is very easy to make one yourself, I’ve started a couple in my lifetime.
I’ve heard you mention that you put Vinegar in your chicken stock. What’s the why on this and is it beneficial somehow? Also how much do you use?
I also read your Chiots Run blog and would love to hear more about ideas you may have for eating while traveling. We are planing a trip out west this summer and it would be wonderful to have some ideas to save us from drive through food. Many thanks.
That’s a good one – I’ve been wanting to write a post about this because it can be tough to eat well on the road and to avoid fast food & processed foods.
I would be interested in this topic as well. My daughter is taking a 1 year road trip living in a Honda Element while rock climbing accross the U.S. They want to eat healthy quick meals they can prepare on a 2 burner camp stove and small grill.