Browsing All Posts filed under »fermenting«

Honeyed Rhubarb Jam

June 5, 2013

2

Dang, it’s been awhile. What can I say? I’ve been up to my ears in work (at the farm, at the other farm, at the restaurant, at home), and there is no such thing as a day off around here, right now, at least. But according to my observation of the most accomplished and seemingly-fulfilled […]

Pre-plan Can Plan

January 20, 2013

7

2013 brought about some unsavory circumstances around these here parts. First my monthly student loan debt payment doubled (bye, bye grace period). Then I had the pleasure of dealing with credit card fraud for the first time. And then I found out the house I live in had been sold, without any prior notice to […]

Vegan Kimchi

October 9, 2012

4

I hope you’re not getting sick of my (slight) obsession with fermentation lately. Between all the brassicas I keep getting from my CSA workshare at the farm and the cool temps that help to keep ferments from spoiling, it’s hard to find a reason to NOT ferment. I’ve written about Mr. Lebovitz’ kimchi before, but […]

Fermented Apple Peel Vinegar (+ Switchel)

October 9, 2012

15

Apples, in their many possible forms, are one of my *favorite* foods. I’m extremely appreciative to live in an area of the country that, despite its own share of drought and freezes, has seemed to fare better than other, harder-hit agricultural communities throughout the US. I’ve been drying a lot of apples this fall, and […]

Maple Apple Butter

October 4, 2012

10

Lately, it’s been hard to tell if I live in Boston or Seattle. A seemingly-endless stretch of dark and drizzly days has been a boon to the fall garden- now full of leafy greens, brassicas, and some root crops- and a great excuse to stay indoors. As I keep hacking away at that can plan […]

Fermented Dill Cucumber Pickles

August 2, 2012

10

Seeing apples being sold at your local farmers market sure can make you feel like you’re falling behind on your summer preservation projects. Yeah, yeah, Ginger Gold is an early variety. But still. The canner has only seen my stove a handful of times in the past several weeks, and much of my “can plan” […]

Traditional (… or untraditional) Sauerkraut

June 28, 2012

3

via Waltham Fields Community Farm blog: Basic sauerkraut, traditionally made with cabbage and salt, was my first step into the world of fermentation, and for good reason: it is near impossible to mess up, requires very few ingredients, and tastes awesome. While I do enjoy the bulk of my CSA produce in freshly-prepared dishes, I […]