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.
I think kohlrabi is a misunderstood and underappreciated root vegetable. It’s homely, sure, but under that gnarly-looking exterior is crisp, juicy, and flavorful flesh that puts boring (mainstream) veggies like carrots and potatoes to shame. And it really shines in the probiotic goodness of sauerkraut!
This is the season when water kefir really shines: it’s hydrating and delicious, and wonderful after a bit too much time in the heat. Citrus adds bright flavors to the kefir, but when you turn plain orange kefir into orange cream, it kicks it up several notches!
Like chocolate oranges? I sure do – velvety chocolate with a whisper of orange is a divine pairing. How about in a dense, moist cake with the surprise players of milk kefir and sauerkraut?
Continue reading “Eat This: Chocolate-Orange Kefir Cake (With Sauerkraut!)”
Interested in trying to ferment something? Start with sauerkraut. It’s very easy and packed with probiotic goodness (and antioxidants, vitamins C and K, and other nutrients, thanks to the cabbage). Just find a nice – preferably organic to avoid chemical residue – medium cabbage and start fermenting!
Continue reading “Ferment This: Probiotic Purple Sauerkraut”
So what do you when you find a big basketful of “overripe” peaches at the farm stand for a great price? Snap them up, of course, and make tasty eats and drinks with them…like the probiotic goodness of peach water kefir!
Each year, it seems like a different plant goes gangbusters in the pastures. Two years ago, it was red clover: so plentiful, it seemed like it was everywhere. Sadly, despite my plans to make something delightful with it, last year was a red clover bust. This year, the standout plant is the delicately white-flowered chickweed.
