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.
Lacto-Fermented Snowflake Ornaments
Imagine replicating the infinite wonder of a snowflake’s crystal structure in a fermented vegetable. Process Follow the technique for “Grated Lacto-Fermented Vegetables of Any Kind.” After week or more of fermenting, drain the excess brine from the grated veg by squeezing it out as best as you can. Then arrange the vegetables into basic circle…
Grated Lacto-Fermented Vegetables of Any Kind
Typically root vegetables are the proper candidates for grating into a lacto-ferment. That is because they are firm and contain enough water to complete the process self-contained. I often refer to these ferments as slaws, which may be another good way to picture them. They are a great companion for garnishes and dressing food up…
Making A Sauerkraut Tradition (general kraut tutorial)
Sauerkraut is easily the number one food we eat in the winter. With fall rolling through we make a huge batch annually to use with almost every meal. A long slow simmered sauerkraut is the perfect canvass to marry with anything in the cellar- roots, potatoes, sausages for comfort all winter long- with a big…
Growing a Sorghum Syrup Tradition
Growing and pressing sorghum is a fun crop to have in your garden rotation for homegrown sugar. Sorghum stalks are filled with a sugar-rich sap that once pressed out takes just a short bit of boiling to get syrup. Growing sorghum Growing sorghum is similar to growing corn. Look for cultivars that specialize in being…
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