I recently got a new kombucha SCOBY and, after a hiatus, got back into brewing. I always start with a quart, move up to a half-gallon and then jump into our two-gallon vessels. We drink it straight after it has a good tang to it but we also really enjoy bottling it in airtight bottles…
Coffee. Morning and ni-night (and as many as I can get/give in-between) squeezes. Three meals and a snack. Chickens out and back up again. Falls, fights, and wiped-away tears. Goat tending. Someone in mismatched socks. Checking for eggs. These are some of the things you are most likely to see here on a daily basis. Chickens…
My favorite aspect of vegetable fermentation, after all these years, is still how well it lends itself to a simple, sustainable kitchen. Sometimes its about preserving a harvest. Sometimes its about making that very specific recipe we all love. Mostly, it’s about using whatever vegetables we have on hand in an enzyme-rich food that can…
I’ve received quite a few questions regarding the recipes, ingredients, and content of our new book, 100% RYE. I’ve collected the most common and, after responding personally, decided to publish them here in case you were curious too. 1. Do you put lard/sugar/butter/wheat in your bread? The most common ingredients in these recipes include: •…
