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.
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.…
Making Flower Syrup
Late spring is the best time of year, when at any given time your olfactory can be flooded by an unsuspecting intoxicating plume. From roses and elderflowers (my two personal favorite flavors), to dandelions and liden- there is a world of flavors wafting in the breeze. Making syrup from them is a way to preserve…
Homemade Cream Cheese
Cream cheese is another very simple cheese that is worth making if you’re able to get your hands on some really good local cream. We culture via the David Asher method of using kefir. A simple plop of our kefir into the cream and we’ll let it sit out for a day at room temperature…
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