Kombucha is a tasty, easy to make fermented beverage that delivers a probiotic kick. If you've ever purchased kombucha at the grocery store, you know it is delicious, but expensive! I'm going to show you how to make kombucha at home - for pennies a serving - and in just three simple steps. If you want to take the kombucha love up a notch, you can continue the process with a secondary ferment. I'll give you some suggestions for flavor combinations below, and also check out my super delicious wild-foraged elderflower kombucha recipe! What is Kombucha Anyways? If you haven’t yet experienced kombucha, it is a fermented beverage made from tea, sugar, and a culture called a SCOBY, or a Symbiotic … [Read more...]
20+ Elderflower Recipes for a Summertime Treat
Driving around rural Missouri in mid-June, it's impossible to miss the glorious clusters of white flowers that crown large bushes on the sides of roads, in pastures, and along creeks: Elderflowers. On our homestead, in addition to the wild bushes on our land, we also planted 20+ Sambucus canadensis, the American elder, so we have abundant berries for canning and making elderberry syrup, and also plenty of flowers to use in these creative elderflower recipes. Of course, when foraging any wild foods, it is important to make sure you are safely and ethically harvesting wild foods. In particular, because elderflowers do resemble some other common wild plants (some of which are inedible, and … [Read more...]
Foraged Food :: How to Safely Enjoy Wild Edibles
Foraging is the act and art of searching for, finding, and harvesting wild foods. Perhaps the most common foraged foods are mushrooms gathered in the woods, but foragers also enjoy wild greens, aquatic and marine plants, nuts, berries, seeds, sap, and more. The beauty of foraging is that edibles can be found almost everywhere, even in urban and suburban areas. Some of the most prolific plants - the most ubiquitous dandelion, for instance - have parts that are edible, once you know how to identify them safely. I’m a huge fan of foraging for a few reasons. First, foraging gets our family outdoors in all seasons, connecting to the natural world and its bounty. Second, foraging fills our … [Read more...]
Dandelion Soda Recipe :: Naturally Fermented with a Ginger Bug!
When dandelion season comes around, it hits with full force! Looking around my garden, it's hard to believe that only a few years ago there wasn't a single dandelion on our property! Now we have ample dandelions to leave some for the pollinators, and still have enough dandelion flowers and roots to make into recipes. This dandelion soda recipe requires a bit of effort in stripping the petals from the plant, but you will be deliciously rewarded! Whenever harvesting any wild edible, you want to pay attention to where and how you harvest. Is there any chance that herbicide may have been sprayed on or near the dandelions? If so, move on! Once you've found a chemical-free source of dandelion … [Read more...]
How to Make a Ginger Bug for Homemade Soda
A ginger bug is a really cool ferment with a fun name. It is essentially a starter culture, much like a sourdough starter is to bread, or a SCOBY is to kombucha. With a ginger bug, you can naturally ferment homemade soda, healthy ginger ale, root beer, and other healthy soda alternatives. Using three simple ingredients—organic ginger root, sugar, and water—a ginger bug will “capture” wild yeasts and bacteria that will eat the sugar and emit carbon dioxide as a “waste” product; hence the ability to give sodas a natural fizz of bubbles. A ginger bug has natural kid-appeal because of its name, and because the process requires “feeding” your ginger bug each day, much like a pet! And because … [Read more...]
Spring Pesto with Chickweed and Green Garlic
When you're craving the fresh, tangy flavors of spring, but are still waiting for almost everything in the garden to start growing, the solution is a spring pesto made with chickweed and green garlic. This spring pesto recipe is easy to make, packed with flavor, and the perfect topping for pizza, pasta, and more! Chickweed (Stellaria media) is an edible and medicinal plant, often thought of as a weed because it is so common! Here in Northeast Missouri, we often find it near creek bottoms in the deciduous forest. After a few years, it made its way into our garden, likely via purchased hay. It is recognizable by its white, star-shaped flowers (hence the Latin name Stellaria) and thin line … [Read more...]
How to Make Hard Cider in 5 Easy Steps
One of our most beloved Autumn traditions is pressing apple cider. Some we refrigerate to drink in its sweet, raw, unpasteurized form. The rest we ferment into hard apple cider. Today my husband Brian joins me to share how to make hard cider in just a few easy steps. Hard apple cider is just sweet apple cider that has had its sugars naturally fermented into alcohol. It is one most local drinks you can make since you don’t need to buy any imported ingredients like sugar. And, you are hearkening back to our American pioneer roots, when John Chapman (aka Johnny Appleseed) walked the land, starting nurseries on the frontier, selling apple trees to the new settlers so that they could … [Read more...]
The BEST Fire-Roasted Jalapeño Fermented Hot Sauce Recipe
Tantalize your taste buds with this smoky fermented hot sauce recipe. This easy homemade hot sauce will be a table staple and makes for a creative food gift! One of our favorite ways to preserve hot peppers is to turn them into a lacto-fermented hot sauce. This condiment graces our table every night, and while I’m not the type to add hot sauce to my pasta and meatballs like my husband Brian, I appreciate a bit of spicy tang on my pork tacos and egg burritos! This year we decided to shake up our usual homemade hot sauce recipe and fire-roast the jalapeños before fermenting for a bit of smoky flavor. The results: Ah-mazing! Here is our fermented hot sauce recipe to make and to … [Read more...]
7 Ways to Preserve Fresh Herbs to Eat and Enjoy all Winter Long
When I wander around my garden, even in these last days of summer, I still see fresh culinary herbs ready to be harvested and eaten. Some herbs, like dill and cilantro, have reseeded, making a second crop. Others, like my perennial sage, are leafy and full and ready to be harvested. The problem is, I can't possibly eat all of these herbs before a killing frost hits! I need some unique and creative ways to preserve fresh herbs to eat and enjoy all winter long. Fortunately, there are many ways to preserve herbs, from drying to fermenting to freezing. In this post we'll explore 7 ways to preserve herbs, capturing their intense, unique flavor to enjoy through the winter. 7 Delicious Ways to … [Read more...]
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