Tips for Culturing when Fresh Garden Foods Inspire

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Note from Shannon: Please welcome Janet Creasy, Cultures for Health Content Writer and Cultured-Kitchen Keeper.

Singing birds, sunshine, and garden plots all around, nature subdues. It has a way of doing that, thankfully, and I know I can consistently find balance in nature.

Today I dined on my lunch at a local community garden. As I strolled around, some plots were very kept, almost too much so.  Others were turning brown and loaded with tomatoes, summer squash, or beets ready to pop out of the ground. And the icing on the cake (I mean gardens) were the very stylish scarecrows happily greeting me as I strolled the aisles.

Inspiration consumed me and I decided to create something using these vegetables by combining them with cultured foods. I have found that once the cultured food bug bites you, ideas seem to just keep coming for the cultured kitchen. Have you been bitten yet?

Here are a few of my tips, inspired by that day…

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Tips for Fresh Food Culturing

  • Whether you have or haven’t, take inspiration from the recipe section here that combine fresh with cultured.
  • Let your imagination fly and don’t just follow these to a “T”. Be creative:  change up the spices, add what you have in your refrigerator or pantry, or top with fresh herbs or crème fraiche (my absolutely new favorite for everything).
  • I rarely make the same dish exactly the same and I try to make my meals as seasonal as possible.
  • Enjoy the variety here and make sure to contact the great customer service representatives at Cultures for Health if you have any questions related to cultured foods.

What will you try that is new today in your food world?

Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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