Food Preservation and Storage
Look what I found in the backyard, Cherokee Purple heirloom tomatoes! They always grow divinely in our backyard here in Western NC. I throw them in the freezer just as they are so that I can feed my tomato addiction by adding them to sauces all winter long!
The art of making yogurt is simple: all you need is a good starter culture, an environment that provides a stable and appropriate temperature and clean equipment so you get the proper cultures growing. As “easy” as this sounded, I still purchased my yogurt at the farmers market or organic at the grocery store. &hellip Continue reading
Earlier this year, I took a fermentation class where we made (and I fell in love with) Wild Fermentation’s recipe for sour pickles. To make this version, you will need about 5 pounds of small to medium size cucumbers, 1 cup of kosher salt, 2 large bunches of fresh dill, 2-3 peeled garlic heads, dried &hellip Continue reading
Buddha’s hot sauce is a lovely chilli sauce that can change even the biggest cynics mind from thinking natural food is boring and bland. I am addicted to this as it reminds me of a home-made version of my beloved Sriracha sauce. A batch of this makes a lot so be ready to share. This &hellip Continue reading