Please don’t misconstrue what I’m about to tell you. I do in fact think that sour pickles are great. I make them. I eat them. Like many of you out there, they were my introduction to fermented foods. And I even have a recipe for them here. But the thing is: cucumbers aren’t really the […]
All this fermentation business seems to be going to my head. It used to be, when I would triage our incoming CSA bundle, I would think to myself: What gets eaten raw? What am I going to cook? And what scraps are going to end up in the compost? Now, I think: What can I […]
I am tardy. Once again. In part because, over the past few weeks, my culinary focus has shifted away from recipes that are easily translated in words and pictures, and toward a massive experiment in — lacto-fermentation. My friend (and urban forager extraordinaire) Hana got me onto it when I visited with her last month. […]
Lets say for a moment — just as a hypothetical — that your in-laws have called an emergency potluck. In just two days! You have a bunch of these hanging out in your refrigerator: And you’ve been tasked — to your great horror — of bringing a bunch of these: What do you do?! Well […]