According to Moscow, not every meal can realistically be prepared from scratch. But some dishes are readily available in the great outdoors. Autumn is the perfect time of year to pick apples at an orchard or pluck a fresh pumpkin off the vine at a local farm. Making your own cheese is very easy to do, he added, so “go and milk an animal, come back, either get some rennet or some citric acid, put it in there, make a ricotta.”
If you live near the coast or a lake or river, fishing is another option. But that’s not always easy. In Season 2 of “From Scratch,” Moscow attempted to catch a trout in Utah, and he shows that as romantic as fly-fishing may seem, sometimes the weather and the trout don’t cooperate.
You could also try canning your own locally grown vegetables. Moscow suggested canning freshly picked plum tomatoes and basil. He explained: “You mash it up in the jar, you put it in the steamer, and by the time that hot jar comes out of there, you are salivating, you are ready. You open it up, you grab a spoon, and that is one of the best tastes you’ve ever had.” If you’re adventurous and, like Moscow, are really interested in knowing where your food comes from, he suggests finding hunting and butchering classes: “That’s where the rubber meets the road.”
For more wisdom from David Moscow, be sure to tune into Season 2 of “From Scratch,” which premieres on October 31 at 10/9c on FYI.
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