Fermenting the Garden (and tips for fermenting in the heat)

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For many of us, this is the time of year to lock summer’s bounty away for those long winters.Whether you’re taking advantage of a sale at your local grocery store, picking up a haul from the farmer’s market, or bringing in an apron full of produce from the garden – these fresh, delicious vegetables won’t wait.

Such is the case for our garden. This time of year is actually not terribly conducive to fermentation here in Central Texas. With triple digit days expected for much of the next month or so, I usually ferment more for short-term food preservation than a six-month stay in cold storage.

Still, there are a few tricks up my sleeve for hot weather fermentation which I plan to implement with those veggies coming from our garden.

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Kefir Cornbread

kefircornbread

A regular staple in the southern part of the United States, cornbread gets a twist on the traditional by using milk kefir.

Adding Nutritious Foods… It’s Easier Than You Think!

Healthy Food

Working nutritious foods, including fermented foods, into a kid’s diet doesn’t have to be difficult. Try some of the tips I’ve learned for encouraging your family to eat new foods, fermented or otherwise.

A Closer Look: Chevre Starter Culture

goatcheese

Today we are going to take a closer look at Chevre Starter Culture, which makes a soft and creamy cheese using goat milk.

Weekly Recap – April 25th Edition

blog gathering

It’s time for the weekly recap.  Leave your favorite links or ideas in the comments below!