I never know what to say in situations like this. “Hey, I wrote a cookbook!” sounds a bit highfalutin or terse or simply not long-winded enough to be a part of my usual modus operandi. (Boy, I’m socially awkward. If you want to just get on with buying the cookbook you can skip ahead to…
There are baby cucumbers where once there were just flowers. There are little summer squash babies soon ready for picking. The cilantro has gone to seed, which means coriander is at the top of the pickling spice list. Yes, I believe very soon we will be fermenting pickles. (Scroll down for my favorite Kosher Dill…
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 has been all too easy for me to skip out on the very small but seemingly extra chore of working with ferments every week. It never takes as much time as you think, and the bang for buck you get out of the practice of food fermentation – both in nutrition and savings –…
