OUT OF THE CROCK… on to the market

This week at the market:

Sauerkraut:
-Dill Flowerkraut (Dill flowers)
-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:
-Curtido (Taqueria style carrots, jalapenos, onions, radish, garlic and spices)

Beverages:
-Crown Jewel (currant cardamom soda)
-Strawberry Kiss (strawberries, honey, rose geranium soda)
-Quinoa Rejuvelac
-Sauerkraut Juice
-Pickle Brine

SEE YOU AT THE MARKET!
-stay tuned for Kim Chi – next week?

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This week in Ferments…

Now at the San Rafael Civic Center market on Sundays and Thursdays 8-1 as well as Pt. Reyes Farmers Market, Saturdays 9-1

Lacto-fermented vegetables:
From the cellar:

*Our Signature “Twice Sown” sauerkraut with cumin and coriander seeds.

*Kraut Classique- Green Cabbage, Carraway Seed, Juniper Berries

*Lemon Poppy- Green Cabbage, Lemon Wedges, Poppy Seeds

*Real Dill Pickles- Cucumbers, Garlic, Dill Flowers, Grape Leaves

*Spiced Pickles- Cucumbers, Spices, Grape Leaves

*Carrot Pickles- Baby Carrots, Sage, Lemon

Probiotic Beverages:

*Huckleberry- with Honey and Water

*Strawberry Kiss- Strawberries and Rose Geranium.

*Peaches ‘n Dreams- Peaches, Honey, Almond Extract and Water.

*Professor Plum- Plum, Ginger, Honey, Water

*Quinoa Rejuvelac – sprouted quinoa and water

*Sauerkraut Juice

Any beverage requests?  Veggie ideas?  Let us know what you want!

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Freestone Fermenation Festival Finished (whew!)

The festival was a blast – lots of great goodies to sample…good eat and drink and good vibes all around.  Thanks to all those who came by the Wild West Ferments booth and gave us words of encouragement.  We’re fizzing after a day of sharing our passion.  We welcome any comments about your experiences with our business.  Keep it live….

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Smreka!

A fermented juniper berry

drink from Bosnia

STEP ONE:

Combine 1 cup dried juniper berries with

2 quarts chlorine-free water

STEP TWO:

Watch.  When all the berries

have sunk to the bottom (one month or less in warm weather)

the Smreka is ready.

STEP THREE:

Keep chilled.  Bosnians enjoy it with a bit of sugar.

Will keep for a long time.

Posted in Beverages

Rejuvelac

REJUVELAC!

A probiotic grain drink containing B, E, and K vitamins

FIRST STEP:

Soak 1 cup wheat, rye berries or other grain (Quinoa is delicious) in chlorine-free water

For 8-12 hours.

SECOND STEP:

Drain soaked grain, cover with water, and drain

again.

Leave jar upside down at an angle to drain overnight.

THIRD STEP:

The following morning rinse grains again, and again in

the evening.  Do this for two days or until grains have

sprouted 1-3mm root hairs.

FOURTH STEP:

Give the grains a final, thorough rinse.

Cover the sprouting grains with 3 cups chlorine-free water

and leave to sit at room temp for at least 48 hours.

Best to keep it in a cool place – 62F is great.

FIFTH STEP:

Strain rejuvelac and refrigerate until enjoyed.

Delicious when served with a spot of honey and a squirt of lemon.

Also, consider adding something for flavoring for the fermentation stage – I’m thinking Lemon Verbena leaves…..

Posted in Beverages

Food, Farms and Fermentation Explorations

Grandma of a small family homestead high in the Transylvania Mts.

Grandma of a small family homestead high in the Transylvania Mts.

Eastern Europe offers a look into the past where organic family farms produce the majority of their food which is often preserved for the winter by various fermentation methods. Our goal was primarily to learn about the different fermentation’s that are still commonly prepared in Eastern Europe. We also have a passion for traditional farming methods and food preparations. We therefore learned about much more than what we set out to encounter.  We traveled far and wide in a little ol’ Volkswagen bus we called baby beluga. We were taken in by the most hospitable Bosnians and the hardest working Romanian elders, all of whom we continually prodded for information on traditional methods of fermentation. We learned so much, but it was certainly more difficult then we anticipated to learn of fermentation recipes, techniques and methods. We inadvertently learned about entire food system, and indeed we saw many differences from our own culture. Perhaps we constantly encountered this different food system simply because it it everywhere and everybody seems to be working towards their own diet. Whether you find yourself in the forest, farm, roadside or marketplace people are collecting, growing, harvesting, preserving and selling food.

One of the first things we learned to say in Croatian was Kisili Kupus, literally meaning sour cabbage. This fermented food was something we had researched upon our arrival in South Eastern Europe and so were very excited to seek it out. Kisli Kupus is whole cabbages fermented in brine sometimes including peppercorns, bay leaves and other spices. Unfortunately we had a very difficult time finding Kisili Kupus. It was widely known and produced in Bosnia perhaps more so than surrounding Croatia and Serbia. Once we entered Bosnia people responded postively to our search, and though we were not having luck finding the actual thing many gave us recipes and shared all sorts of interesting tid bits on the subject. The positive feedback and lack of actual Kisili Kupus created a monster. Luke became determined and obsessed he was not allowing any locals to interact with us without questioning them thoroughly on the subject of Kisili Kupus. Nonetheless, the quest for Kisili Kupus was fascinating aside from the array of facial expressions this interrogation revealed it took us to some incredible places. Everybody, even in larger cities knew of Kisli Kupus and indeed they or the older women in their families made Kisli Kupus to preserve cabbage in the winter. We traveled to the highlands where it was still cold and Kisli Kupus was rumored to still be found in the early summer. We traveled around the highlands (most of Bosnia is highlands) for several weeks and although we did not find what we set out for we encountered a land of incredible beauty and people of unmatchable kindness, all of it seeming to revolve around food. Check out our slideshow to see images of some of the ferments we found.

Posted in Travels