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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Beneficial Indigenous Microorganisms (BIM)

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Someone recently passed on a garden tip somewhat related to fermentation… except this is for your garden.  It involves collecting different natural microorganisms from places where plants appear to be thriving.  Then you go through a process to grow more of them that sounds a lot like making a regular cultured food, but you don’t… 

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Cheesy, Sprouted Sourdough Rolls: Monkey Bread Style

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Continuing in my experiments with sourdough, I created this cheesy, flavorful sourdough bread utilizing sprouted wheat flour. It’s akin to a savory monkey bread and I hope you enjoy it as much as we did.

Quick Kombucha Pickled Beet Salad

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The beets and kombucha in this recipe combine for a lovely flavor. If you prefer a little less zing in your salad, use milder kombucha.

Rehydrating Milk Kefir Grains with Non-Homogenized Milk

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I often get frustrated customers contacting us because their milk kefir grains are just not rehydrating well with their Non-Homogenized milk. I set out to do some experimenting myself, as I had heard it could be done, yet so many were still struggling. I cannot have dairy myself, but a friend mentioned she was too… 

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