How To Make Salt Preserved Meyer Lemons (The Easy Way)

Salt Preserved Meyer Lemons

It’s Meyer lemon season and I’m going nuts. (Meyer lemon curd, anyone?) Regular readers probably already know how much I love salt-cured lemons. They are an essential condiment around my house, worked into salad dressings, braises, rice pilaf, fresh salsa and more. Last year, I ran out of salted Meyer lemons in July, with months [Continue Reading...]

Turmeric Garlic Dill Pickles by Popular Request

Turmeric Dill Pickles (2)

I have gotten a lot of requests for the recipe for my new favorite Turmeric Garlic Dill Pickles since mentioning them in my Can-o-rama post. Ask and ye shall receive, friends. Turmeric Garlic Dill Pickles 8 lbs small pickling cucumbers Pre-Soak: 3/4 cups pickling salt 2 gallons cold water. Brine:* 8 large cloves garlic (or [Continue Reading...]

Seven Great Things You Missed On Facebook: Peanut Sauce, Peaches and More

Peach Ice Cream

It’s been a busy week over on the Northwest Edible Facebook Page. We blew through the 5,000s in no time and are currently sitting at over 6,000 smart, bad-ass and very attractive community members. Thank you guys! Homebrew Husband captured the exact moment of the 6,000th like on his phone. Not that we are total [Continue Reading...]

How To Turn A Mason Jar Into A Fermenting Crock

Mason Jar DIY Fermentation Lid (1)

You can spend a lot of money on specialized pickling crocks. Go ahead, be my guest. You’ll learn all about how your $25-$200 is buying you an ideal anaerobic environment in which to nurture your precious anaerobic bacteria…blah, blah, blah. Me? I don’t need another unitasker in my kitchen. I like to be able to use a [Continue Reading...]

Lacto-fermented Cherry Salsa

Lacto Fermented Cherry Salsa (5)

It’s been cherry-palooza around here. I’ve dried, frozen, canned in lime-almond syrup (fabulous, by the way), given away and eaten (and eaten and eaten and eaten) fresh cherries by the pound. We’ve even got my 2 year old saying “cherries make ya poop a lot!” which seems far more adorable when it’s coming out of [Continue Reading...]

When She Got There, The Cupboards Were Bare: Assessing Your Larder

Larder Assessment (7)

How’s your larder looking? Mine is pretty spartan. This is a great time of year to assess your larder and see what you’ve eaten tons of and what hasn’t been a hit. If you make some notes now about what your family really eats, before the furor of canning season comes upon us, there’s a good chance [Continue Reading...]

Ack! My Sauerkraut Has Mold On It!

Mold on Sauerkraut

So you picked up a copy of Wild Fermentation and became a lacto-fermentation groupie, huh? It happens, I get it, it happened to me. And why wouldn’t you want to ferment everything in sight? The result is tasty, nutritious, rooted in the oldest traditions of food preservation and kinda badass in a “I dance with the [Continue Reading...]

Lacto-Fermented Salsa

Regular readers may have gleaned (gleaned – ha! harvesting pun!) that Homebrew Husband and I enjoy fermenting stuff. Right at this exact moment, the following is being (deliberately) fermented in our home: 5 gallons blackberry wine 10 gallons of beer (a carboy of pale ale and another of porter) 2 loaves bread dough homemade yogurt 3 [Continue Reading...]

Culture Your Cukes: Lacto-Fermented Pickles

My pickling cukes are starting to come on, which means it’s time to get cozy with your friend and mine – the beneficial microbe! I am a tremendous fan of pickling through lacto-fermentation. Think of it as yogurt making with vegetables. Beneficial bacteria chomps down on the natural sugars and starches in the vegetable and converts it [Continue Reading...]

Yogurt Making: How To Add Some Culture To Your Day

Last August my husband and I embarked on a no spend month challenge.  We allotted ourselves $300 (jointly) in spending money.  We had to make that $300 count: all our groceries, gas and incidental spending had to come in under $300 for the month. Since we had never done this kind of thing before, I [Continue Reading...]