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.
Making a Jam & Jelly Tradition
The first jelly I ever made was out of the wild foraging legend Euell Gibbons’ book Stalking the Wild Asparagus. It was made from elderberry and sumac. And forever after making jelly and jam has been lashed tightly to such wild adventures as sudden stops along country roads and climbing up forgotten hillsides around the…
Continuous Sour Pickles
In my backyard at home I have four pickling cucumber plants that are giving round about 6-12 cucumbers a day or so right now. Those 6 or so picked nice and small fit perfectly in a pint jar and make it easy to do sour pickles one jar at a time as the cucumbers roll…
Strawberry Amazake
Amazake is a Japanese sweet beverage/ porridge made from koji mold and grain that can be reminiscent of a smoothie. (Mold smoothie? Yum.) Amazake is easy to make, wonderfully delicious, as well as vegan and sugar free. Its unique earthy sweetness is provided by enzymes in the koji that saccharify the grain starches into sugars.…
Fermented Nettle for the Garden
If you take the stinging nettle season very seriously- as I hope you do- we previously mentioned a couple of ways to preserve them, but now it’s high time to transition with the plant as it grows. Personally I’ll never pick anything taller than my knee and here in Pittsburgh stop right around May 1st.…
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