It may be freezing outside, but I’m bottling the essence of summer: the lemon balm wines are ready!
Category: Winemaking
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: 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.
Winecraft: Lively Lemon Balm
With the cold weather, the lemon balm plants have been looking peaked, so I decided to cut them back. In doing so, I harvested a large amount of leaves that were still green and smelled aromatic. How could I make the lemon balm last? By making some wine I can appreciate at my leisure!
Winecraft: Piquant Pineapple Peel And Banana
Wine from pineapple peels and cores? Yes, it can be done…and the product is uniquely tasty. And wine from bananas? Delightful. So why not combine the two and see what you get?
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Winecraft: Phenomenal Pineapple Peel
When it’s time to cut up ripe pineapples, I know exactly what to do with the peels (rinds) and cores: make wine! What’s better than a sensational wine from food “waste”? And don’t forget about pineapple’s health benefits, including impressive antioxidant and anti-inflammatory properties.