Do you enjoy the super-rich creaminess of (dairy) whipped cream? How about the gut-pleasing goodness of probiotics? Well, you’re in luck – the two come together in delicious kefir cream!
Farm Ferments: Kefir Cream
Category: Fermentation
No Food Waste: (Meatless) Italian Sausage And Cauliflower Leaf Pasta
I hate food waste. It’s a big problem in many places, with far-reaching impacts. It’s also deeply troubling that as much as an estimated 40% of food here is wasted when, at the same time, so many people are food insecure. Let’s see what we can do to minimize and/or avoid wasting these precious resources…and make some tasty meals!
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Farm Ferments: Sourdough Bread Kvas (квас)
I’ve previously posted about making the wonderful fermented tonic beet kvass, and continue to make it regularly. Some time ago, while researching different types of “kvass”, I discovered that the origin of the drink is an Eastern European ferment that uses bread – specifically, rye bread – as starter for the ferment. It just so happened that there was some “extra” sourdough rye sitting around, so I started some traditional bread-based kvas.
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Farm Ferments: Butternut Squash
Autumn is the season of squash. Sure, squash is available at other times of the year (like the eponymous summer squash and overabundant zucchini), but for sheer variety, fall can’t be beat. All manner of gourds – decorative and edible – beckon from grocery store produce shelves and market tables. Time to get creative and preserve some of these gems!
Musings: Do I Really Need An Instant Pot?
We’ve survived another “Black Friday” and “Cyber Monday.”..those post-Thanksgiving events where retailers incite the masses into an insensate buying frenzy. I’ve already groused about disliking “Prime Day” for using similar techniques, but I do have items that I idly watch (in my cart) to see if they’re offered at a can’t-pass-it-up price. Finally, one was: an Instant Pot®. It was a “Deal of the Day” for $69.99 (regularly $139.95 on Amazon).
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Farm Ferments: Always Room For More
It’s ‘booch harvest day, and three gorgeous bottles of the good stuff are sitting quietly on a shelf on the fermentation station, working their second ferment magic. Sometimes I have to take a step back and marvel at the various ferments in different stages – I am, after all, a microbe farmer (mad scientist?), too.