Welcome to another edition of the Real Food Kitchen Tour. This week we travel to West Texas to tour the kitchen of Dina-Marie Oswald, author of Cultured Palate.
What’s a Real Foodie?
A “real foodie” is someone who cooks “traditional” food. We cook stuff from scratch using real ingredients, like raw milk, grass-fed beef, eggs from chickens that run around outdoors, whole grains, sourdough and yogurt starters, mineral-rich sea salt, and natural sweeteners like honey and real maple syrup.
We don’t use modern foods that are either fake, super-refined, or denatured. This includes modern vegetable oils like Crisco and margarine, soy milk, meat from factory farms, pasteurized milk from cows eating corn and soybeans, refined white flour, factory-made sweeteners like HFCS or even refined white sugar, or commercial yeast.
We believe in eating wholesome, nutrient-dense foods that come from nature. So we shop at farmer’s markets or buy direct from the farmer, or we grow food in our own backyards.
This Week’s Real Food Kitchen Tour: Cultured Palate
Dina-Marie is a home educating mom of 10 children — 7 whom are still at home. She moved from Alabama to a vineyard in West Texas and has endured the farm life, simple living and learning the importance of diet, quality of food and traditional living.
We invite you to visit her blog Cultured Palate. Enjoy her kitchen tour!
Blog Name: Cultured Palate
Blog Author: Dina-Marie Oswald
How Long Blogging: 3 years
House or Apartment: We are living in what will eventually be the basement of the house which overlooks our family vineyard. It is 1500 sq feet but sometimes feels smaller – we have a large family (7 of 10 children are still at home) and I am not sure we will ever have “enough” space. We had hoped to start the upstairs this year but instead are building a barn and a greenhouse – maybe after next year’s grape harvest!
Size of Kitchen: 15 ft x 17 ft
Things You Love About Your Kitchen: I love the openness – the cabinets are all open which lets me see what is where. The kitchen also opens into the dining area and living room so I never miss anything!
Things You Would Change: I would love to have more counter space and the sink in an island which looks into the dining room – but that will have to wait until the main kitchen is finished. My “pantry” is where the stairs will be built to go upstairs, so, while I have plenty of shelf space, it is a bit tight to get into – I look forward to having more elbow room.
Favorite Tools & Gadgets: My top two tools would be my Bosch mixer and my 5 gallon pots. I use the Bosch to mix and knead bread, the food processor attachment makes quick work of cabbage for sauerkraut and the blender makes wonderful smoothies. As for my 5 gallon pots, I keep bone broth going, make cheese, cook soups and chili in them – they are great!
Biggest Challenges Cooking Real Food: I would have to say planning is definitely the most challenging aspect to cooking real food, especially with a large family. One thing that helps me tremendously is menu planning – actually writing down meals for a month at a time – when I do it, that is!
Current Family Favorite Meal: Meat dishes are definitely a hit. Being a vegetarian for 30+ years, I served a lot of meatless dishes in the past. Now, after following the GAPS diet, my meat allergies are healed, I love meat and so does the rest of the family! With colder weather here, the ” Beef Plus -Chili for a Crowd” is a winner! I love it because it is one recipe that makes enough for a couple of meals plus it contains not only ground beef but also kidney, liver and heart. It is a nutritional powerhouse in a bowl!
Favorite Cookbooks: : [easyazon-link asin=”0967089735″ locale=”us”]Nourishing Traditions[/easyazon-link], [easyazon-link asin=”1592537847″ locale=”us”]Real Food Fermentation[/easyazon-link], [easyazon-link asin=”0615409318″ locale=”us”]Internal Bliss[/easyazon-link], plus all the great real food blogs like Cheeslave.
View from dining room into the kitchen.
Kitchen view into dining area and living room.
The kitchen with all its openness.
Montepulciano July 2012 harvest.
Measuring the grapes!
Grapes in a tote.
Buttercup, our famiy milk cow likes having her picture taken!
Check Out the Previous Real Food Kitchen Tour Posts
Let Us Tour Your Kitchen
Are you a real foodie? Do you have a kitchen that you’d like to see featured on CHEESESLAVE?
Please email me at Questions AT realfoodmedia dot com. Either send me a link to a Flickr set or email me your photos (minimum of 5, but more is better). Note: Please send me LARGE photos. Minimum 610 width. If they’re too small, I can’t use them.
Oh, and please send the answers to the above questions (at the very top of this post).
As much as I’d love to include all the photos I receive, I can’t guarantee that I will use your photos in the series. I’m looking for creative, good quality photos.
Some ideas for photos:
- Show us what’s in your fridge or what’s fermenting on your counter
- Take some snaps of some of your favorite kitchen gadgets, or show us how you organize your spices
- Got backyard chickens? Send some pics!
- How about a lovely herb garden?
- Kids or pets are always cute!
- Try to include at least one photo of yourself, ideally in your kitchen
And no, you don’t have to have a blog to be included in the tour.
Photo credit: A warm welcome Project365(3) Day 10 by Keith Williamson, on Flickr and photos by Memories by Michelle
Disclosure: cmp.ly/4 and cmp.ly/5