So you enjoy spicy food, like chili peppers? Me, too. Not only do hot peppers taste great and add a piquant flair to otherwise ordinary dishes, but they have health benefits, too. With poblanos, jalapeños, and habaneros beginning to wilt in the crisper, fermenting them for homemade hot sauce simply makes sense!Continue reading “Ferment This: Fiery Pepper Trio”
Who doesn’t love a hot, fresh, and easy-to-make biscuit? And I’m not talking about ones that come out of a tube. You can make these biscuits from scratch, no special equipment needed…not even a biscuit cutter! And they’re made with sourdough, so that extra starter you’ve been thinking about pouring off can be put to work instead of wasted. Sound good? Read on!Continue reading “Bake This: “Discard” Starter Sourdough Biscuits”
Many lives have been changed by the SARS-CoV-2 (COVID-19) pandemic; some have argued that our lives will never be quite the same. Strangely, though, life here, now, hasn’t changed as much as it might otherwise have. Spring means new life, growth, and opportunities to learn.Continue reading “Musings: Life At The Farm Continues”
Part of the fun of fermenting is being creative, and when you’re moving nascent wine to a secondary and you see this…well, it merits capture not only in a photo, but in verse. Art is everywhere, if you look for it.
If you’ve followed us or just taken a look around, you’ve undoubtedly noticed that this blog is replete with posts about fermentation. I ferment things, different things, and often. But I’m not the only fermenter in the family!
It was a cold and rainy day…the kind of day meant for indoors pursuits. I had purchased a big, fresh Korean radish (Mu 무) recently, along with scallions, and the time felt right to create something tasty from these ingredients. Having recently met someone who mentioned that she enjoyed kimchi but didn’t make it herself, I decided that some of this batch of Kkakdugi (깍두기) would be gifted.