If you’ve read Traditionally Fermented Foods, you can help out by leaving a review with your honest feedback.

It has been nearly six months now since Traditionally Fermented Foods was launched. In that time I have gotten a lot of generous emails, reviews, and comments as well as a few questions. One common question is “How is the book doing?“.

I kind of assume when people ask this that they are asking about book sales so in that regard I have to say I don’t really know – my publisher has all of those numbers. However, all of the feedback I have gotten has been kind and positive and with one exception, every email I have gotten regarding specific recipes in the book have been really positive. The one exception to this is the Summer Squash Cortido on page 38. I believe the salt quantity is a misprint and should read 1.5 teaspoons of salt.

The other thing we have been doing in regards to the book is interviews and publicity as set up by our publisher. My publisher Will, and Editor Elizabeth (and their whole marketing team), have been great to work with and because of that, we just handed in a manuscript for a second book – not a cookbook! – that is slated to be launched Summer 2018.

But back to the interviews and features…

Vegan Food & Living Magazine from the U.K. had a piece called Fantastic Ferments in their September issue. In it, I share some thoughts on the health and safety of fermented foods and a few recipes from the book are also featured.

In their Best Healthy Cookbooks of 2017 Feature, Rodale’s Organic Life named Traditionally Fermented Foods as The Best Cookbook For People Who Love Pickles.

Start Fermenting At Home, found in the Atlantic Journal-Constitution features snippets of an interview along with recipes for the Quintessential Sourdough Farmloaf and Soured Corn from the cookbook.

I spoke with Lisa of The Energy Times and she wrote up a piece called Bring On The Brine.

Edible Communities shared a piece on TFF, including recipes for Whey Sodas, Feta Cheese, and Fermented Fresh Herbs.

There were many other blog posts and media pieces left unmentioned but I would like to mention that I am very grateful for everyone’s support and generous feedback through this process. If you’ve read Traditionally Fermented Foods, you can leave a review with your honest feedback for other purchasers.

In terms of ferments, right now I have milk kefir, kombucha, lots of cultured cheeses and butter and a few veggie ferments on my counters.

What are you fermenting?

We are slated to have our first real frost and so we are running around gathering blankets and sheets for covering plants, harvesting the last of the summer plants, and getting the wood stove and warm clothes ready. While these things often come and go and we’ll probably be rolling up our shirt sleeves just next week, it’s fun to cozy in at this time of year.

This week I have a weird hodge-podge of mostly unrelated photos from around the homestead, so here we go…

The older the children get, the more they weave themselves into the fabric of the homestead everyday. Whether it is dishes, feeding and milking animals, or working on various projects, someone’s usually helping with something. Last week, after chores and school were done for the day the boys asked if they could go have their free time. Sure, I said, thinking they’d be running up and down the dirt road or playing or working on their usual projects. Thirty minutes later I found them in the pasture chopping firewood. Then again, when it’s time to wash the dishes, the old “like pulling teeth” adage sure seems to ring true. You win some, you lose some?

We have been taking cuttings from some trees and blackberry bushes around the property. And by we I mean Stewart. But I am excited at the prospect of free future trees and bushes.

And, in preparation for winter, Stewart put in these buried cold frames for growing greens. We’ll be covering the kale, turnips, radishes, and lettuce on frosty nights but hopefully these guys will extend our already long growing season even further.

Are you all staying cozy… or just barely leaving summer behind?