Sage Cream Cheese with Yogurt


Sage, an often undervalued herb, is native to the Mediterranean region. In ancient Rome, it was known to have healing properties, and was included as a part of the official Roman pharmacopeia.

This recipe makes a pleasantly flavored cheese that is delightful spread on baguette slices. It can also be used as a base for a pasta sauce or dip by adding a little milk. Bake the leftovers into¬†sourdough biscuits…. 

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Fermented Food in the News


It is always interesting to get a quick snapshot of a few of the fermented food related headlines…¬† Enjoy!

Starting Water Kefir In Our New Kitchen: Ferment Seasonality


Do you change your ferments to match the seasons? I do, but I didn’t really think about it too much until we moved off-grid and began to experience a closeness to the elements we never had before. I bake sourdough much more in the fall and winter. Milk kefir is generally a three season thing… 

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Gluten-Free Sourdough Pizza Crust


This simple pizza crust might be gluten-free but the crust is made much the same way as a wheat-based crust. Mix, knead, spread in pan, bake, and enjoy a delicious gluten-free pizza. Use this fermented gluten-free pizza dough for your next night in.

Three Options for Seed Sprouting Equipment


Seed sprouting can be an amazingly easy and affective way to incorporate more raw, enzymatic food into your daily routine. Like many things, having the right tool for the job is what streamlines the process into something that is doable on a regular basis. So I like to use sprouting equipment that fits with the… 

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