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Forged Mettle Farm

Peripatetic philomaths…focusing on what's really important, eating ethically and cleanly, fermenting, foraging/wildcrafting, practicing herbalism, and being responsible stewards of our land. Sharing our photos, musings, and learnings. Still seeking our tribe.

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Category: Preserving

Kefir Madness: Waste-Free Watermelon

6 March 20228 June 2022 ~ Carrie

The watermelon rind pickles are happily fermenting away, and we’ve been enjoying the refreshing coolness of the watermelon flesh right out of the refrigerator. But when fresh fruit is around, it almost always works its way into water kefir, and watermelon is no exception!

Continue reading “Kefir Madness: Waste-Free Watermelon” →

Farm Ferments: No Waste Watermelon Rind “Pickles”

2 March 20228 June 2022 ~ Carrie
Sunshine in a jar

Seeing a shelf full of ferments-in-progress never fails to brighten my day: the colors, the sense of accomplishment, and the anticipation of enjoying the fruits of my labor all play a part. Today, I gaze at the lovely jars of watermelon rind pickles just beginning their transformation and smile.

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Farm Ferments: Brassica’s Biotic Bounty

18 December 2021 ~ Carrie ~ 2 Comments
Jars full of holiday cheer

With winter’s approach, my thoughts go to ferments, and how particularly satisfying – and beneficial – they are at this time of year. Cool-weather vegetables, such as brassica, lend themselves to making easy and delicious living foods like sauerkraut and kimchi. Why not make some today?

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Farm Ferments: Enlivened Eggplant

13 September 2021 ~ Carrie

A once-vibrant eggplant sat in the crisper. It was sad to be alone, its companion having already been transformed into delicious keto eggplant rings. What do I do with just one eggplant, and one rapidly succumbing to refrigerator-assisted aging? Preserve it by fermenting it, of course.

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Farm Foraging: Small Batch Black Raspberry Jam

24 June 2021 ~ Carrie

Is your idea of the perfect jam one that tastes like biting into a sweet, juicy berry? Do you like the crunchy texture of seeds in your jam? Is a simple recipe, without pectin, a bonus? If you answered “yes” to these questions, you’ll love this easy, scalable jam!

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Frugal Ferments: Napa Cabbage (Baechu) Kimchi

12 April 2021 ~ Carrie

I’m a big kimchi fan, but I usually make kkakdugi. When I recently had the opportunity to acquire Napa cabbage for a big discount, I jumped on it – and made baechu kimchi!

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Farm Ferments: Fiery Pepper Trio

20 September 2020 ~ Carrie

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!

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Musings: Life At The Farm Continues

19 May 2020 ~ Carrie

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.

Runner ducks: charming, energetic, and great egglayers!
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Farm Ferments: Bradford Pear Vinegar

25 November 2019 ~ Carrie ~ 2 Comments

A couple of months ago, I discovered that a tree in the pig pasture had tiny fruit on it. Yes, the fruit was only about the size of grapes, rock hard, and sour to boot, but I had to look the tree up to find out if the fruit was edible…and, indeed, it was!

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Farm Ferments: Lacto-Fermented Watermelon Rind Pickles

30 June 20193 February 2022 ~ Carrie

What’s more cooling and refreshing on a wickedly hot day than the sweet goodness of ice cold watermelon? (check out the health benefits here) And there are plenty of tasty treats that can be made from the watermelon – including the rinds!

Continue reading “Farm Ferments: Lacto-Fermented Watermelon Rind Pickles” →

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