Easy No-knead Whole Wheat Peachy Almond Loaf

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Peaches, almonds, and buttermilk combined into a tasty bread… what’s not to like?

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Tips and Tricks for Making Cultured Vegetables

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Note from Shannon: Please welcome Julie Feickert, Founder of Cultures for Health and Cultured Kitchen-Keeper. It’s that time of year! Between home gardens, CSAs, and the Farmer’s Markets our kitchens are brimming with fresh produce just waiting to be turned into delectable cultured creations. Here are a few tips and tricks I’ve found to help… 

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Savory Vegetable and Cheddar Sourdough Pancakes

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Much like many other families, we tend to eat the same 10-15 dishes for lunch and supper. Soups, stews, salads, tacos, roasts, and lots of vegetables make up most of our meals. But every once in a while I like to do something completely different, unexpected, and just plain exciting. Which is how these savory… 

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France is a Land of Culture

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Note from Shannon: Please welcome Janet, who is bringing us along with her during her real, cultured food tour of France this summer. France is a land of culture largely based on bread, cheese and wine: all fermented foods. Most of the country’s bread is artisan created using wild yeasts; the cheese and wine of… 

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weekly cultured gathering: September 7

Welcome to the Weekly Cultured Gathering! We’re here to share and celebrate our adventures in food fermentation. From recipes to tips & tricks to food preservation – cultured foods are as old as food itself. Maybe you eat cultured food because of the health benefits. Maybe you make it for the art and science involved…. 

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