French Cicada Concert brings Harmony of Flavors

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Note from Shannon: Please welcome Janet, who is bringing us along with her during her real, cultured food tour of France this summer.

We arrived at our home away from home in the early evening to settle in after a day of travel from northern France.  A rancher in the center of Provence, with plenty of green space, olive trees, and all the amenities we could ask for.  The pool was out of commission but that’s another story; se la vie.

The next morning, I made myself a cup of tea and wandered around the yard.  I was inundated with a sound that was reminiscent of sprinklers, but there were none.  The buzzing in the trees continued throughout the entire day, ceasing at dusk.  I could not decide whether the noise was comforting or infuriating.

Listening, the sound sometimes was disjointed like a poorly directed orchestra.  Other times it was spot on with instruments in harmony together, like a meal coming together with fresh, simple ingredients tantalizing all of the senses.

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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: July 20

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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…

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 #10

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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, product sales, and brand new content to help you in your cultured kitchen.

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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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Always Something New to Learn About Fermentation

Photo Credit

Note from Shannon: Please welcome Rosalyn, CFH Content Development Manager and Cultured Kitchen-Keeper.

I was so excited when I got to the Oregon Country Fair last weekend to learn that Sandor Katz was going to be one of the featured speakers! He is so knowledgeable about fermentation, and a great speaker. I was able to hook up with him before his presentation, and we got to “talk shop” for a few minutes about some fermentation techniques I’ve been researching.

Sandor has a great way of connecting with his audience. Here are some of the highlights of his talk:

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Rosalyn

Rosalyn

Rosalyn has homeschooled both of her children, now grown, and continues to teach classes to homeschool groups and do homeschool consulting. She is also a nutritional coach, and enjoys helping people learn about healthy foods and how to prepare them. She is an avid cook and likes to experiment with new ways of putting together whole foods and cultured products. Kombucha is a favorite, in many flavors. Summer finds her kitchen full of fermenting vegetables, and year-round she makes yogurt, milk and water kefir, buttermilk, and sour cream.

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