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.
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.…
Growing & Making Fermented Indigo Dye
My hunch without knowing the real story is that the plant indigo’s blue dying capabilities were discovered by noticing its damaged leaves. Insects chewed bits and pieces of the plants grown at the farm this past year and the color change was distinct, like a little window into the color capabilities it had. Indigo is…
Koji Fried Chicken
The full potential of shio-koji, a mixture of koji, salt, and water hadn’t set in until a few days into the pandemic lockdown when a box of random food found it’s way into my home. Inside it was a curious array of items that provoked varying degrees intrigue and whatever the opposite of intrigue is.…
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