Last year the “pallet garden” was the first larger area we fenced off from chickens, cows, and rabbits and began cultivating. Around that same time Stewart built the first short-term chicken coop to house the three chickens a neighbor gave us to get started. That chicken coop was recently torn down, with some of the…
Fermentation, like so many other things, feels harder when it’s hot. Temperature control is non-existent and so everything goes from food to fermented food in a matter of hours to a day. But it doesn’t last forever. Sure, I’m not baking up sourdough bread at the moment, at least not until that solar oven goes…
It’s 85 degrees at 10 in the morning and the door is flung wide open to catch the breeze. Right behind that white wooden door I’m at the sink washing dishes. A soap-drenched rag goes round and round the plates which then go into a sink full of rinse water. I hear birds chirping, a…
Food fermentation has gone from a fun new science experiment to a weekly necessity in our home. Where I once dabbled in this and that to experiment, it is now becoming a means of preserving food when refrigeration is sketchy, and making medicine from our food that supplies us with the kind of nourishment you…
