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.
Saving Vegetable Seeds
With fall just starting to show, now is the perfect time to think about putting some seeds away for next year. While growing your own food invokes essential traditions with family and community each year, seed saving is a worthwhile practice that can carry those important traditions across generations. Here are a couple straight-forward veggies…
Homemade Hominy – Nixtamalization
If I had to choose only one grain to grow it would be corn. Of the great variety of products corn can become, hominy is essential. Whether dent or flint, these corns are perfectly edible and are eaten as polenta and grits, but their kernel’s hull bind up niacin which causes deficiencies that lead to…
Homemade Blueberry Vinegar
Blueberry vinegar first began as a failed attempt at blueberry wine, but is now an annual tradition and the primary vinegar we use for everything. Making vinegar is a perfect use for old, blemished, and forgotten fruit. This recipe is for a sweet blueberry vinegar that is excellent as a finishing vinegar or to dress…
Ferment Hot Pepper Flakes (& Hot Sauce)
Fermented hot sauce can be a complicated or quite simple affair, but is indisputably indispensable for bringing your winter stored potatoes, squash, and beans to life. My preferred method is just pureeing hot peppers with a little salt, letting it ferment, and donezo! That works well with fresh peppers but you can also ferment them…
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