Farm Ferments: Hands-On Kimchi

I’m just guessing that there may be some people out there for whom having hands redolent of garlic, fish sauce, and gochugaru (고추가루) would be unappealing…but I actually find it rather pleasant. Why? Because I know it means some delectable variety of kimchi is underway. In a couple of weeks, the nascent kimchi – currently salty and crisp – will be perfectly fermented and full of probiotic goodness.

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Haiku: Signs Of Spring

A few days ago, it felt as if spring might never come…that the cold, wet, and gloom were here to stay, seeping into the very soul. The dour gray sky seemed to press downward with indifference for human discomfort.

With the return of the sun, however, the pall has lifted, and the atmosphere is celebratory: birds are singing and making nests, the grass is greening up, chickens and ducks are laying eggs, and Nature seems (like me) to be smiling today. Though it’s technically still winter, just the suggestion of brighter days is enough to encourage hope to rise like the sap in the silver maple tree. Think spring!