About a month ago Stewart wrapped up his design work on the latest free eBook from Cultures for Health. This time around it was the Cheesemaking book and besides drawing up an outline, I had little to do with it. You see, I’ve only ever really ventured into cheesemaking once. It was a shocking success,…
I cringed when I read how the Wannabe Homesteader described us in a recent guest post: I know of some homesteaders, I mean real homesteaders, who live a life completely off-grid and utterly detached from industrialized society. They live a simple, Christian existence surrounded by like-minded people and are dependent on no one except the…
There is this little waiting/dreaming game I do at this time of year in the garden. While I water and see the tomatoes, squash, peppers, cucumbers, and tomatillos flowering; I begin dreaming up vegetable ferment combinations. Definitely seeing a red and green salsa in there somewhere. Perhaps some summer squash pickles with the gads of…
Fermentation, like so many other things, feels harder when it’s hot. Temperature control is non-existent and so everything goes from food to fermented food in a matter of hours to a day. But it doesn’t last forever. Sure, I’m not baking up sourdough bread at the moment, at least not until that solar oven goes…
