I use a lot of garlic. An onion rarely gets sautéed without a bit of garlic thrown in. Even so, my garlic supply sometimes gets dried and shriveled before it is used up. I usually grow garlic over the winter and, come mid to late spring, have an abundance of bulbs to braid into a … More Blue Garlic
This will be the last of the ramps posts for at least a day or two, I promise. Activities around here the last couple days have been focussed on dealing with the purchases we made on our weekend trip to the mountains. Happily, everything has been dealt with with zero spoilage or waste. The strawberries … More Preserving Our Haul From The Mountains
I was all set to write up a post about a recent dish, but then I got the urge to see what was going on with the sauerkraut project. It had been fermenting for exactly two weeks. I had draped a kitchen towel over the crock to prevent flying insects from sneaking in under the … More Sauerkraut Unveiling
A couple months ago we went on a road trip to Dalton, Ohio to visit Lehman’s Hardware. One of the things we purchased there was a fermentation crock, complete with weights and lid. I finally got around to using it for the first time. Some people find the odor of fermenting cabbage offensive. Strong … More Sauerkraut In The New Crock
I had heard of “quark” but other than it being some sort of cultured milk product I didn’t know anything about it. Perhaps I still don’t since the definition and method varies from region to region. The term popped up again in one of my meanderings and I finally took the time to read up … More First Time Making Quark
Late yesterday afternoon I went out and picked a large bowlful of jalapeños. I’ve already canned pickled jalapeños this year on top of the ones we still have from previous years. There is plenty of jalapeño jam in the pantry. A couple weeks ago I dehydrated jalapeños and ground them into powder. There is no … More New Batch Jalapeño Fermented Hot Sauce
Just as soon as we finish a batch of cultured salsa I start another one fermenting. The introduction/nurturing of lactobacillus bacteria gives the salsa probiotic qualities and greatly increases its refrigerator life. Normally a salsa made from fresh ingredients won’t keep in the refrigerator for more than a few days to a week, especially if … More Lactobacillus Fermented Salsa
I love salsa, especially fresh homemade salsa. Unfortunately it has a short refrigerator life of just a few days, especially if cilantro is included in the ingredients. For me cilantro is a key if not essential ingredient in salsa, so I was pleased to know that lactobacillus fermented salsa keeps for several weeks in the … More New Batch Probiotic Pico de Gallo With Ramps
There were some garden greens in the refrigerator left from the last time I made salad and I used them to make sandwiches for breakfast. On Homemade whole wheat toast went mashed avocado, cress, arugula and sliced tomato. There was only one egg left so that went on Faye’s sandwich. Faye had hot V8® juice … More Homemade Cultured Buttermilk & A Sandwich
For a number of years I have been on a search for vegetarian kimchi. I can’t count the number of jar labels I have read, all of which have fish sauce, oyster sauce or shrimp sauce or a combination of them as ingredients. Of course, I could make my own kimchi; I am no stranger … More Kimchi, Rice & Poached Eggs
Pleasant Peasant Cuisine 
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