Ancestral Fermentation: Fermented Grain Porridges

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Many of us see bread as the staff of life, and certainly sourdough bread has been for many cultures. But there is a fermented grain-based food that has probably been more available, easier to make, and the base of a very simple diet.

These are fermented porridges. Lightly cracked grains don’t require heavy milling as flour does, which would have been very difficult and tedious before mill-access was widely available.

So it is quite possible to grow your own grain, harvest and thresh it, and then turn it into a nourishing porridge base for many meals – not just breakfast.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Slow Food From France: Introduction & a Roasted French Feta Appetizer

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Note from Shannon: Please welcome Janet, who will be sharing her experiences with the foods and cultures of France as she treks through the French countryside.
France is the place of many dreamers, and I am no exception.  For the past few years I have been doing my best to become the classic “old school” French home chef.  I have been learning traditional French cooking methods, dabbling in the food language, perusing cookbooks from various regions of the area, even expanding my garden with the objective to truly eat fresh and simply from garden to table.

This summer, my time has come for a month long visit to the country.  And deciding not to do the regular tourist visit in Paris, our family chose to embark on a home exchange to the South of France:  Provence!  My family and I will be trekking through the countryside of Avignon as well as Nice, exploring food adventures and sharing them here in a series of blogs.  We chose a home exchange as it allows us to really steep in the culture a bit like a local, shopping the markets, cooking from scratch, and hopefully sharing meals with some neighbors.

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Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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weekly cultured gathering: June 22

blog gathering

Welcome to the Weekly Cultured Gathering! We’re here to share and celebrate our adventures in food fermentation. From recipes to tips & tricks to food preservation – cultured foods are as old as food itself.

Maybe you eat cultured food because of the health benefits. Maybe you make it for the art and science involved. Maybe you believe that this age-old practice of souring dough, culturing dairy, brewing beverages, and fermenting vegetables is wonderfully sustainable. Maybe you feed them to your family because of all of the above.

Whatever draws you to the art of fermentation, this weekly gathering is a place where you can find others working towards the same goals as you are. It is a community.

So please share what’s culturing on your counter. Have a new recipe? What’s your favorite ferment right now? Why do you eat cultured foods? What have you learned that might help others?

Highlights from Last Week

Last week we had some really fun and interesting entries, like…

These Fermented Fizzy Drinks from Eight Acres

This Simple Lacto-Fermented Ketchup

Please share a link to your favorite cultured blog post below. If you don’t have a blog, I’d love to hear what you’re up to in the comments. Next week I’ll highlight a few of your posts & comments for everyone to take a closer look at.

Feel free to grab the banner above by right clicking and saving to your desktop. Then insert it into your post so everyone can find us!


Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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the weekly cultured food roundup: edition #7

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Every week we’re going to bring you the best of the week in posts from right here at the CFH blog, news you can use from the CFH site, and new recipes and products you might be interested in.

Let’s start with some awesome new content you can find at the CFH site including recipes, upcoming products & events, and brand new products to help you in your cultured kitchen.

News, Products & Recipes from CFH

FREE eBooks

Besides editing the blog here for CFH, my husband Stewart and I have been working with Julie to implement her vision of free eBooks for CFH customers. We have had a lot of fun designing and compiling these books to be a great resource for everyone.

You can find the Milk Kefir, Yogurt, and Kombucha books here and there will be more to come in the near future.

New Recipes

There are a ton of recipes for every cultured food imaginable over on the CFH site. They come from several recipe-developers, myself included, who test recipes for cultured foods in their home kitchens… so you don’t have to.

Highlights from the latest recipe uploads include:

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This Past Week on the Blog

In case you missed them, here are a few highlights from this past week:

Lacto-Fermented Beverages as Electrolyte Drinks – In this post I share the hydrating benefits of lacto-fermented beverages and how you can utilize them in place of commercial sports drinks this summer.

A Simple Way to Eat Cultured… on the Road – Julie, blog-contributor and founder of CFH, travels a lot with her family. Find out how she continues to feed her family cultured beverages while traveling in an RV.

Lacto-Fermented Kosher Dill Pickles – It is most definitely approaching pickle season. This is one of my favorite recipes for spicy, garlic-heavy cucumber pickles.

The One Ingredient You’ll Need for Crunchy Lact0-Fermented Pickles - After a mushy first batch of pickles, I started adding one ingredient to my pickle ferments and found that it gave me crunchy pickles every time. Find out what that one ingredient is.

Which brings us to the next exciting feature of the CFH blog…

Tomorrow, and every Saturday, you can come share your adventures in cultured foods, link up, gain some extra views, and come together for fermentation. We’re hosting the Weekly Cultured Gathering and I’d love to see you there.

See you tomorrow!

Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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