About Possum Kitchen

This blog is about food; mostly cultured, fermented, or living food, but also other yummy, wholesome things that we want to share with you.  We decided to start this blog in response to the welcome repeated questions about cultured, living, and wholesome foods that we receive from friends, from family, and from strangers met on subcontinental trains (a jar of alfalfa sprouts sticking out of one’s backpack is bound to stir curiosity).

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A dear friend, who coined the name “possum” for both of us (we are sisters) due to our voracious fruit eating, refers to our wholesome, conscious way of living, eating, and consuming as possum living. Here we will focus on the eating side of possum living, within the possum kitchen, and will strive to gradually answer those questions on how to sprout, culture, ferment, pickle, and achieve a range of other delicious food verbs.

We don’t consider ourselves to fit into any particular dietary categories; we’re fortunate to have no allergies or intolerances, we eat both raw and cooked foods, and aren’t vegan. But we both do believe food is medicine (prevention is way better than cure!), and that the choices we make in our eating, and in our consumption in general, can have a significant impact on our health and on the health of this planet.

So, welcome!

J & K

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19 thoughts on “About Possum Kitchen

  1. I’m loving this blog! Over the past few months, I’ve really got into growing my own food (my garden is looking amazing at the moment). With stuff I can’t grow, I’ve been going to the country markets for fresh fruit and veg instead of the supermarket, I feel so in touch with nature and the environment. It feel healthy, refreshed and so good!! I’ve shared this blog with my friends! Thanks guys, excellent work!!

    Liked by 1 person

    1. Wow, that’s such lovely feedback, thanks so much for sharing your thoughts with us. There is something so special about growing your own food, or sourcing it from local farmers, and then preparing it lovingly and consiously. You can turn eating into nourishment through a few simple changes like you’ve made!

      Liked by 1 person

  2. Hi Possum Kitchen! We are avid fans of your delicacies, your words, your travels and your local culinary delights. We are wondering if you are interested in the most exquisite smoked Baba Ganoush recipe from Nachlaot, Jerusalem, would be very honoured to, as possum friends to contribute and share.

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  3. Bonjour, have just discovered you, looking up bread tins images on internet – i will keep you in my favourites.
    You mentioned to leave a comment if looking to know how to season a bread tin – could you please post a “how to” – very appreciated – we have a couple of old tins, not been used for years – they are the steel/black exterior type (not teflon)
    merci and many wishes for the festivities and the year 2017 to come

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    1. Hello Elisabeth,
      Great to here you found us. Welcome!
      To season old steel bread tins, here’s what we do:
      1. Wash the tins very well, scrubbing out any rust with steel wool. Leave to dry completely.
      2. Coat the inside of the dry tins with a thin layer of some kind of fat/oil… I like to use butter, coconut oil, or rice bran oil, but anything will do.
      3. Put oiled tins in a VERY hot oven. Leave them in there while the fat heats up and begins to smoke. This “cooks” the fat onto the steel. Everything will get pretty smoky, but that’s the aim!
      4. Remove tins, allow to cool, and repeat steps 2 and 3 several times to create a good, thick patina.
      It may take several rounds of this to get a good seasoned steel bread tin, but once you get it you’ll love how your loaves just slip out of the tin easily when they’re baked. You’ll still need to oil your tins before adding dough each time. Remember never to wash your seasoned tins with detergent or harsh scrubbing, or you’ll lose the carefully baked-on patina! Soaking in water should be enough to remove any bread residue from baking.
      Good luck, and please contact us with any more questions or feedback! We love comments 🙂
      Happy Christmas to you.

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