Using our small farm located just outside the City of Pittsburgh, we explore creative and practical means of natural urban homesteading that is heavily influenced by the natural technology of fermentation.
Sparkling Beet Kvass
For those interested in a cool vegetal summer tonic, beet kvass is for you. While we’ve talked about the fermented beverage kvass made of bread/ grains, this version is made entirely our out just beets. It’s certainly possible to substitute many-a different vegetable. The process is as simple as cutting or grating beets and covering…
Frikah, Fire Threshed Grain
You can find frikah on the grocery store shelves, a modern day relative long severed from her ancient past as a non mechanized ingenuity. It seems today’s frikah is still a young grain that has been roasted or toasted, though its place as an mass ingredient in the store has replaced its magnificent standing as…
Buttered Heart from a Churning Sky- a metaphorical Cultured Butter Tutorial
If you want to see butter then look up. Sometimes a flat milk or heavy cream, and other times like puffy globs of fat clouds floating along in the buttermilk of the big bowl of sky. There is a Hindu story about that. The Gods had lost many of the treasures that gave them their powers…
Naturally Fermented Ricotta
Ricotta is a very simple cheese to make that requires a little bit of heat and acidity to separate the curd. It’s common practice to add a splash of vinegar to achieve the necessary acidity however with a little more patience this can be done by just allowing the milk to ripen on its own.…
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Pittsburgh County Fair 