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 … Continue Reading →

This week in Ferments…

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 … Continue Reading →

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 … Continue Reading →

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 … Continue Reading →

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 … Continue Reading →

Food, Farms and Fermentation Explorations

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 … Continue Reading →