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.
Bringing in the Harvest: Root Cellaring, to “Forcing”, to New Seed
The first frost that cuts down the most vulnerable plants pulls like pulsing tides the unabating freezes who crash on to the ground until most growth is finally silenced. Carrots and parsnips generally survive and so long as the ground isn’t too frozen can be dug up as needed. But the moment- just before the…
Saving your own Koji Spores
One time a million years ago was the only time we ever purchased koji spores. As with our gardens and farms where the priority of seed saving carries us from one season to the next, hopefully adapting to the unique character of our land and weather, so it also made sense to foster that seed…
Making a Miso Tradition
The winter solstice has for myself become the day for annual miso-making traditions. It’s after most of the hardy holdout plants are finally delt a frosty blow, and grains and beans from the year are (hopefully) dried and threshed and stored away. Miso was introduced to me with an aura of magic- one of the…
Borscht & Fermenting Grated Fall Roots
When the locust trees turn golden it seems to mark the main event for the fermentation season. And while as the years go by the tasks of preserving pile on seemingly nonstop, starting with the first shoot of green in late winter, there’s something about a last hurrah of fresh food in combination with cool…
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ferment pittsburgh 