Eating Seasonal Produce

Nothing tempts my taste buds more than a salad from freshly-picked greens and cucumbers straight from the vine. Or, a butternut squash loaded with butter, fresh from the oven. Reasons abound for eating seasonal produce. Read on for not just the why’s, but also how to give it an extra punch with fermentation. Do you … Read more

Fermented Spring Radishes

My son has a farm and sells his produce at the local farmers market. This past week was the first day of market and radishes and a few greens were about all anyone had. If you have radishes coming on, here’s a great idea of what to do with them. One of the first planted, … Read more

Simple Lacto Fermented Guacamole Cups! I LOVE guacamole. If you do too, this recipe will absolutely make your favorites list. Filling, nutritious, and delicious, make this lacto fermented guacamole the best for your or your child’s lunchbox. My kids are total avocado fiends. They’ll eat two to three whole avocados in one sitting. Just cut them open, hand them … Read more

How to Make Fermented Salsa

Who does not like salsa? We eat salsa and chips for a snack. Put salsa on our scrambled eggs. Have it in tacos or burritos or on top of taco salad. I make a Mexican rice dish that we embellish with salsa, sour cream, and chips. And, salsa is always an option when we have … Read more

How to Make Fermented Herbal Mustard

 was raised on cheap, yellow mustard. Not until I was an adult did I taste the savory flavor of a fine Dijon or the clear-the-sinuses heat of a Chinese mustard. But never have I had the opportunity to taste an herbal mustard. So, it is with great anticipation that I look forward to trying this recipe … Read more

Lacto-fermented apple butter

In my neck of the woods, folks gather on cold autumn days at churchyards and fire halls to make apple butter. It starts with seconds from the local orchard and includes a massive copper kettle over an open fire in the yard. The festivities begin with the “snitzing” the evening before where everyone comes to … Read more

Making Miso Paste

We live in a culture that wants to rush the microwave. Everything needs to be immediate and satisfying. This recipe laughs in the face of fast food. But as Ashley says, “It’s well worth the wait.” How long? You need to keep reading to find out. *************************************** Miso paste is a traditional Japanese fermented bean … Read more

How to Make Lox

Lox is something I never imagined myself eating, that is until I read this post. Now, I want to run to the nearest bagel shop and see if they have lox on their menu. Read on and see if you feel the same way. Have you ever had lox and bagels?  In the 1980s, I … Read more

An Amazing Fermented Basil Pesto Recipe

Pesto is a sauce originating in Genoa, Italy—birth place of Christopher Columbus.  Traditionally, pesto includes crushed garlic, pine nuts, salt, basil leaves, and Parmesan cheese, all blended with olive oil. Here, Abigail takes a traditional recipe and ups it a notch with fermentation. Not only improving the flavor but enhancing the nutritional benefits. The first fruits of the garden are finally upon … Read more

How to Make Harissa Chili Sauce

Are you a connoisseur of hot sauce? If so, this is the recipe for you to try. Ashley has done an amazing job of not only re-creating a traditional recipe, but making it healthier, too. Harissa is a spicy, traditionally fermented, chili pepper condiment popular in North African and Middle Eastern cooking.  It’s especially associated … Read more