From Garden to Ferment Jar: Turnips and Beets

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In early spring we declared that we would grow beets and turnips for some quick root crops. They would be tasty, provide good nourishment, and be ready to harvest before the triple digits of Texas summer came.

Well, there is only one lone beet survivor; the entire thirty foot row was wiped out shortly after germination. Half the turnip row went down too but the other half survived and we reseeded with fast-growing radishes and a few beans.

Last week I harvested our first large turnips. They were about the size of baseballs and I decided to ferment them, of course. Because the beets were a no-go I picked some up at the store and ended up with a delicious jar of fermented beets and turnips. This recipe is delicious.

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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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A Closer Look: Fermented Vegetable Master (and Save 30%!)

Fermented Vegetables

“Good alternative to a traditional fermenting crock. Great size for those with small households.” -Holly

This week you can get the Fermented Vegetable Master for 30% Off!  Use coupon code FVM at checkout (expires 5/9/15).  So… today seemed like a good opportunity to take a closer look at the Fermented Vegetable Master.

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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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Fermented Radishes for Spring

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With the arrival of spring comes plenty of crisp, cool vegetables. Radishes are one of the fastest-growing vegetables with some ready to harvest within 30 days! To take advantage of that, along with the fact that they prefer cooler weather, gardeners often plant radish seeds for a quick-fix spring vegetable.

Fermenting radishes lessens their heat, especially if left to ferment long enough. And they make a delicious addition to salads and snack plates.

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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.

More Posts - Website