Sustenance For A Wild Woman

A Collection of Innovative Timesavers For Eating Closer to the Earth with Ease

Text and hand-coloured block prints by Laurie Goodhart

Hi there. If you haven’t been following, go back to this post for more of an intro. Today, we have the table of contents as formatted in the paper book, though not with the beautiful font (it seems I have no control over font choice with this host), and another cold weather staple, this time from the Beige chapter, Creme D’Avoine.

I’d like to note, I’ve been eating by color group (more on that in another post) and making oat milk for over 30 years. Part of the reason I felt the need to get this book out in the simplest fastest way possible is to do so before more of my quirky innovations become commonplace. Still, I think this Creme D’Avoine is a huge flavor improvement on what’s available in stores, and made only with nourishing ingredients. After this brief foray into trendiness, I believe there’ll be new ideas for you every week.

CONTENTS

4. Introduction
7. Dandelion
12. Arugula
15. Parsley
16. Chard
17. Nettle
19. Kelp
21. Squash
25. Carrots
29. Tomatoes
33. The Small Fruits
37. Toast, Goat Cheese
39. Potatoes
42. Wild Apples
43. Oats
44. Nannernog & Speedy Pudding Technique  45. Storing Extra Meals
46. Chocolate
48. One Health & Beauty Aid
50. Final Notes on Ingredients and the Author

Limited edition 8×10″ hand-colored block print “Beige” from the book Sustenance For A Wild Woman. $65 ea. Contact me directly to order.

Crème D’Avoine 

prep time: active 10 min., passive 30 min.

A gentle breakfast drink, great hot or ice cold. Of course, it’s also a fresh, rich, all-purpose milk-type ingredient at a fraction of the cost of packaged. It is a milkshake consistency with these proportions, but can be thinned with water as needed. Best to make the day before, it will finish thickening in the fridge. I usually make a few quarts at a time. 

For each quart use:

3 cups cold water 

2 T. raw almonds or hazelnuts 

1 (heaping) tsp. raisins

1 tsp. shredded coconut 

1/8 tsp. fennel seed

optional: 1 small carrot, but be sure it is a sweet one, not bitter. It will enhance the nutrition, flavor, and color.

½ cup regular rolled oats

Put everything but the oats into a pot, cover, and bring to a boil. Drop in the oats, re-cover the pot, turn off the heat and cover with a towel. Wait about a half hour. 

It’s best to rinse the blender and canning jars with boiling water just before the next step just to be safe, especially in warm weather. Even if they are freshly washed, spoilage-causing things can be floating around in the air and can easily contaminate what is a perfect growing medium — warm and full of nutrients.

Puree on high until creamy. If doing more than one quart at once, purée the solids first, then add the remaining liquid on low speed. Pour back into the sterile jar(s), cover and chill in fridge (or save energy and put outside in cool weather) immediately. Use within 3 days.

Laurie Goodhart and her husband co-founded and operated two certified organic artisanal goat fromageries, Nettle Meadow in Warrensburg, NY from 1990 to 2005 and Domaine De Courval in Waterville, Quebec from 2006 to 2017. She created and trademarked the multiple award-winning cheese, Kunik,

Goodhart lives in upstate New York and continues her work as a professional artist and avid gardener. Since 2007 she has devoted her studio time to an extensive suite of paintings and mixed media work titled, The Remnants And Residents Of A Lost Sanctuary Of Aphrodite. She describes the work as, “resonant totems for liminal times”.

Laurie can be reached through her art website, lauriegoodhart.com

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