It’s no secret that we are fans of the fermented foods around here. The one that seems to be actually thriving in this heat is kombucha. Every week we decant our kombucha and make new batch. Yep, I said every week. Where it once took a month or more to make a batch of kombucha…
Now that I’ve shown you the summer kitchen, let me confess: I haven’t exactly been cooking up a storm. I do cook 2-3 meals per day but somehow when I don’t have my appetite I end up in a rut that goes something like tacos, hash (of whatever we have on hand), stir-fry, salad, repeat….
I wonder if I will ever feel in-sync with the seasons here. In February I felt like it was May. In June I feel like it is August on steroids. My body is so out of whack with the temperatures and the foods being grown. I mean, really, who knew you could harvest zucchini in…
Welcome to a week of lacto-fermentation! Every post this week will be geared toward this traditional, sustainable, and healthy method of food preservation. Don’t forget to look for giveaways at the end of the week! When I first read Nourishing Traditions the concept of just letting things sit out with some salt and having them…
