We have been filling crocks for weeks now in preparation for our return to the San Rafael Civic Center Market on April 29. Come allay your need for Kraut, Curtido, Kimchi, Soda.

Thank you for your patience and support,
Luke and Maggie

We have returned to the farmer’s market after a replenishing winter break.

We are currently selling at the San Rafael Civic Center Farmers Market on Sundays.

We hope to be at the following markets in the near future:

Point Reyes Farmers Market – Starts June 25

Fairfax Market -  Starting June 1st

Sebastopol Market  – Starting Mid-June? (date TBA)

HOPE TO SEE YOU THERE!

The type of juniper berry is important, there are supposedly several types of edible juniper. In addition to J. communis, other edible species include Juniperus drupacea,[2] Juniperus oxycedrus,[3] Juniperus phoenicea,[4] Juniperus deppeana, and Juniperus californica.

Juniperus communis is what we have been using here in the U.S., and that is what is commonly available at the store. We realized when we returned to the U.S. and started brewing our own Smreka that it had a (although delicious) slightly different flavor than the distinctly sour beverage we had in Sarajevo.  We are trying to find out what the commonly used species of Juniper is in Bosnia and Herzegovina and we will let you know once we know.

We think the berries can be used fresh or dried, but one should do their own research. One thing to note about using herbs in general is that more of a fresh herb is usually needed to get the same medicinal or flavor effects than when using dried herbs.  From what we read online about Juniper, the opposite may be true.  Also, our Smreka recipe is based in volume and not on weight.  This is worth mentioning because fresh Juniper berries will weigh more than dried Juniper berries, which will effect the recipe.  We have never seen fresh Juniper berries available for sale.  If  you are harvesting your own berries it is very important to know what species you are working with (as there are over 40 and only some are considered edible).  Also, Juniper berries take years to ripen, so pay attention to that aspect as well.

The jury seems to be out on whether Juniper toxicity must be considered. We are not experts, and certainly one should do there own research. My conclusion is that one should try it out and if you experience any discomfort stop consumption.

Initially we did not say anything in this regard as our initial research regarding toxicity convinced us that it is not a concern. Nonetheless some say there is a risk to the kidneys.  The following study shows that indeed there is no toxicity, yet some people do complain of discomfort so use your own judgment.

“The nephrotoxicity of juniper oil … was evaluated in … rats after oral administration. Two … slightly different oil batches were tested for 28 days with 100, 333 or 1000 mg … resp. 100, 300 or 900 mg … juniper oil/kg. Additionally terpinene-4-ol … was tested in a dosage of 400 mg/kg. Neither of the tested substances induced changes in function or morphology of the kidneys at the tested doses, and they were revealed to be nontoxic.”
Schilcher H, Leuschner F., The potential nephrotoxic effects of essential juniper oil., Arzneimittelforschung. 1997 Jul;47(7):855-8.

Special Guests: Bolano- will be selling delicious edibles containing WILD HARVESTED ACORNS as well as other fabulous crafts!

We will have the following product for sale:

• Strawberry Kiss Soda
• Currant Cardamom Soda
• Twice Sown Sauerkraut (Cumin & Coriander)
• Sauer Beets (Lemon, Parsley, Cumin)
• Beet Salad (Mustard seed,Caraway seed)
  
• Roots Culture Kimchi (limited supply)

From Sandor Katz:

Hello friends,
>
> I ve been in semi-seclusion trying to get my new book written. It s
> another book on fermentation, more in-depth, more ferments, more
> variations (many contributed by readers of Wild Fermentation and
> people who have written to me), more exploration of underlying
> processes, and more troubleshooting. The new book is coming along,
> but slowly. I m currently projecting completing the manuscript by
> September. I ve been doing lots of experiments. Lately I ve been
> malting barley, making saké, hammanatto, and one of my new favorites,
> smreka, a tonic beverage from Bosnia. Smreka could not be simpler to
> make: Place about 2 cups (½ liter) of juniper berries in a gallon (4
> liter) jug, and fill it with water. No sugar or anything else
> required. Ferment for about a month, stirring or shaking and
> releasing pressure periodically. Truly delicious. Thanks to Luke
> Regalbuto and Maggie Levinger of Wild West Ferments for sharing that
> one with me, and thanks to all of you who shared feedback, ideas, and
> recipes for the book. I ll keep you posted.
>
> To stay focused on the book project, I do not have much teaching
> scheduled this coming season. But I do have some, most near home in
> Tennessee, listed below. Please help spread the word. After my book
> is finished I expect to resume periodic travels spreading
> fermentation fervor, but I am not prepared to make more commitments
> until then. However, if you are teaching fermentation classes, or
> know someone who is, please send me the details and I will gladly
> post them on my website. There is such a tremendous hunger for this
> information that the fermentation revival needs more teachers.
> Workshops can be very simple. Consider spreading your fermentation
> fervor wherever you live. As always, if you wish to no longer receive
> my occasional updates, please reply with the magic word “unsubscribe.”
>
>
> Best wishes to you.
>
> Sandor

Twice Sown Sauerkraut – with Cumin Seed and Coriander Seed

Chive Black Pepper kraut

Roots Culture Kimchi*- Turnip and Radish with classic kimchi spices
*hot and mild options

Curtido (taqueria style)

Beet Salad- Shredded Beets, and veg flavored with caraway and mustard

Jalapeno Pickles- Fermented Jalapenos -straight up-

Fermented Sodas:

Apple Lemon

Strawberry Rose Geranium

WE WILL BE BACK IN THE SPRING. PLEASE EMAIL US IF YOU WOULD LIKE TO PLACE A SPECIAL ORDER BEFORE THEN, OR TO BE ON OUR EMAIL LIST FOR NOTICE OF OUR RETURN.

Twice Sown Sauerkraut – with Cumin Seed and Coriander Seed

Roots Culture Kimchi*- Turnip and Radish with classic kimchi spices
*hot and mild options

Curtido (taqueria style)- made with rainbow carrots this week

Sauer Beets- Shredded Beets, and veg flavored with Lemon, Parsley and Garlic

Jalapeno Pickles- Fermented Jalapenos -straight up-

Fermented Sodas:

Apple Currant Cardamom

Strawberry Rose Geranium

Sorry due to the rainy weather, we will not be at the Sunday Civic Center market this weekend.

We will have:

Beverages:

-Strawberry Rose Geranium Soda
-Mulled Grape Soda
-Quinoa Rejuvelac
-Sauerkraut Juice

Fermented Veggies:

Carry Me Away Sauerkraut: Caraway, Celerey Root, Cabbage

Roots Culture Kimchi: roots and heat

KIMCHI is back!

Sauerkraut:
-Signature Twice Sown (Cumin, Coriander)
-Plain!
-Inspired by Sausage (fennel seed, anise seed, red pepper flakes)

Pickles:
LAST WEEK FOR PICKLES UNTIL NEXT YEAR!
-Classic Dills (garlic, dill, cukes)
-Indian Spiced (turmeric, mustard seed, fresh ginger, cumin, hot pepper)

Special:

-Tangy Beet Salad(Beets, Apple, Cabbage, Caraway and more..)

-Curtido (Taqueria style carrots, jalapenos, onions, radish, garlic and spices)

-Roots Culture Kimchi  (Root veg. with the classic kimchi spice quartet)

Beverages:
-Crown Jewel (currant cardamom soda)
-Apple Lemon soda
-Quinoa Rejuvelac
-Sauerkraut Juice
-Pickle Brine