May 31, 2013 in What's New at CFH
Every week we’re going to bring you the best of the week in posts from right here at the CFH blog, news you can use from the CFH site, and a few interesting links from around the web.
Let’s start with some awesome new content you can find at the CFH site including recipes, upcoming products & events, and brand new products to help you in your cultured kitchen.
May 30, 2013 in Kefir
One of my favorite things about milk kefir is the continual growth of the grains. It gives you the option of making as much kefir as you could want, sharing the kefir love with friends, or using those kefir grains for something totally different, which we will be exploring later on in this series.
While the grains can be perfectly healthy without multiplying, I love the encouragement it gives me when I see them multiplying – they just seem happy.
But it’s not always as simple as keep on feeding them. Last time we explored how you need to increase the volume of milk you culture as your grains increase. This time lets explore a few other tips that I have found helpful in encouraging those grains to grow.
May 29, 2013 in Yogurt
If you’ve never had tzatziki sauce then you are missing out on a Greek delicacy. In America, this yogurt sauce studded with cucumbers, garlic, and lemon; is most commonly eaten atop gyros.
Gyros are much like the familiar taco, but done Greek-style. The meat is often ground lamb, seasoned to perfection with onion, fresh herbs and lemon. This is placed in a flat pita-type bread and topped with onion, tomato, and tzatziki. The combination is more than the sum of its parts.
May 28, 2013 in Fermented Vegetables, Fruits & Condiments
Note from Shannon: I am pleased to bring the voices of our lovely contributors to this space every Tuesday. Please welcome Janet, CFH Customer Service Rep & cultured kitchen-keeper.
Healthy addictions grow. One of mine started when I was a child watching my Grandfather tend to his garden each night after work. Back then; I remember thinking he was a bit crazy for spending so much time growing food for his family, from seed to harvest. He grew everything from beans to corn and my favorite, apricots. To this day I have yet to taste an apricot as good as his.
When starting my own family, the attention to health through food has steadily piqued my interest and with each passing season, I am adding something new to our food repertoire. Ceasing our CSA (Community Supported Agriculture) subscription a few years back, we decided to go at it ourselves and hacked off half of our front lawn in order to create a veggie haven.
A haven for veggies creates a strong internal whisper calling “What do I do with all of these vegetables?” Being a member of a family of four, I am regularly looking for solutions to that question without duplicating the same meals or giving away most of our rewards.
Enter lacto-fermented vegetables.
May 27, 2013 in Ancestral Fermentation
Before we could share recipes on the internet, before you could purchase specific cultures for consistency and reliability, before food was shipped across continents or even state lines… there was fermentation.
Here on the blog I’d like to start a series on ancestral fermentation. We’ll explore the roots of fermentation, how it was done historically with no special equipment, and how various cultures have used it around the world for as long as food has been eaten.
But first, lets explore some of the very basic historical tenets of fermentation.
