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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Chocolate-Raspberry Kombucha

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It is an unlikely combination – kombucha and chocolate – but its unexpectedness is part of what makes it so delicious. Chocolate and raspberry are a great combination and make this recipe work delightfully. The sugar in the jam creates a great carbonated beverage full of raspberry flavor with a hint of chocolate. 

The Tale of Two Buttermilks

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Sometimes the failure at maintaining one cultured product leads to unexpected adventures and discoveries.  Such is the case with “The Tale of Two Buttermilks” or “How I Stumbled onto Coconut Buttermilk”.

A Closer Look: Mitoku Home Tofu Kit

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Today we are going to take a closer look at the Mitoku Home Tofu Kit. In a review for this product Silkweaver says “I would have ordered this years ago if I had known it would be this easy to make tofu. Now I have fresh, organic tofu anytime I want it.“

Weekly Recap – January 24th Edition

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