Live Beverages: Stimulating Summer Shrubs

Hello, blackberry!

Hot, sticky days seem to go hand in hand with cold, refreshing beverages. Though we keep delicious probiotic drinks like water kefir and kombucha on hand, we recently decided to expand our repertoire to include shrubs – AKA “drinking vinegar”. A combination of fresh fruit, raw vinegar, and sweetener, rounded out with the effervescence of sparkling water…it’s summer in a glass!

Continue reading “Live Beverages: Stimulating Summer Shrubs”

Wildcrafted: Making Mugolio (Fermented Pine Cone Syrup)

As we near the official start of summer here in the northern hemisphere, baby birds are fledging, flowers are blooming, and the pine treees are putting forth beautiful cones. I’m always looking for ways to utilize the bounty of the land, so when I discovered a wildcrafted syrup called Mugolio, I knew I’d be making some!

Continue reading “Wildcrafted: Making Mugolio (Fermented Pine Cone Syrup)”

Wildcrafted: 2022’s Black Locust Flower Wine

That delighful fragrance wafting in the humid evening breeze is a telltale sign that flowers are blooming on the farm. When I smell that wonderful perfume, I take time to soak it in…and then I start making plans. Last year, I had planned to make Black Locust Flower wine, but missed the bloom. This year, we had a bumper crop of Black Locust blooms!

Continue reading “Wildcrafted: 2022’s Black Locust Flower Wine”

Ferment This: Đồ Chua (Daikon & Carrot Pickles)

One of my favorite parts of the delicious Vietnamese sandwiches called bánh mì is the pickled veggies: they’re lightly salty, tangy, and sweet, a wonderful combination that complements the other sandwich ingredients perfectly. Also great in other dishes, like bún (vermicelli noodle bowls), this is a versatile condiment to keep on hand.

Continue reading “Ferment This: Đồ Chua (Daikon & Carrot Pickles)”