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.
33. The Small Fruits
37. Toast, Goat Cheese
42. Wild Apples
44. Nannernog & Speedy Pudding Technique 45. Storing Extra Meals
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.
prep time: active 5 min., passive 25 min or 3 hours
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 thicker milkshake consistency with these proportions, but can be thinned with water as needed. If you make it the day before, it will further thicken in the fridge. I usually double this recipe and store in fridge for up to 3 days.
Bring to a boil:
6 cups water
1/4 cup hazelnuts or almonds
a very scant 1/4 tsp whole fennel seed (in carpentry terms, 3/16 of a tsp)**
Drop in 1 CUP OATS, re-cover the pot, turn off the heat and wrap the pot well with a towel or two.
Wait 20-30 minutes, then ladle the mix into clean canning jars, cover tightly, and ideally let sit at room temperature for 3-5 hours, as and if convenient.
After a few hours the oats will have fluffed up. If they don’t have this chance to bloom, they won’t thicken to their full potential after being pureed. However in a pinch, or if you want a lovely hot beverage, you can go straight from pot to blender, skipping the second wait time in jars, and have a somewhat less luxurious texture.
Purée the thickest 4 cups on high until the nuts have thoroughly disappeared. Add remaining cooked oat liquid and blend again on high for 20 seconds. Pour back into the same jar(s) if you did it the long way. Chill immediately, and use within 3 days.
The first wait, before pouring from pot to jar, is necessary for adequate cooking. Pouring into jars while still hot will help ensure it keeps longer in the fridge. This step is essential in warm weather. Sitting in the cooking pot lukewarm for a few hours is an open invitation to any vagabond contaminants floating by — even with the lid on. Also, it’s best to rinse the blender with boiling water shortly before using just to be safe. If it’s winter or always below 40F day and night, no need to worry about spoilers hiding in the clean jars or blender. Or purée this mix after the first 20 minutes sitting to enjoy hot or to complete the whole thing if the second wait period isn’t an option.
** I know, this sounds compulsive, but I’ve found 20 raisins are too little to significantly enhance and enrich the flavor and 25 too sweet. Same with the fennel seed quantity: not enough to taste like fennel, but enough to turn the starchy oat flavor toward the nutty one without an extreme amount of nuts. I don’t pre-soak the nuts because I find much of their flavor is lost in the soaking water, but if you prefer to do so, it won’t change the outcome in any other way.
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
I endeavour to live well on a small and sporadic income and to continue to devote my time and energy to authentic, nourishing art and food work. Tips are an important source of income. If it’s something you’re able and inspired to do, be assured that even a tiny amount a month helps cover the basics and is much appreciated.
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