Tag: Fermenting

Cabbage: A Trusty Old Staple

By Will Bonsall While cabbage may lack the glamour of its chic relatives — broccoli, cauliflower and Brussels sprouts — it is an old ally which has nourished the people of northern Europe through good times and bad. It stores well to feed hungry bellies. I’m talking about true cabbage, not Chinese cabbage, which is

Read More »

How to Plan Your Harvests for Food Preservation

By Roberta Bailey In the last two years, seed companies experienced record sales which translates to new gardeners turning ground for the first time, some veteran gardeners increasing their plots and farmers planting more acreage to meet the growing demand for local, fresh produce and value-added specialty items. Food security is on people’s minds. This

Read More »

Sharing the Harvest

Patty Manson with baskets of peas alongside her 1812 house in Washington, Maine One of the vegetable gardens, bordered by an old apple tree Cole crops and asparagus grow in another garden plot. Manson cans over 300 quarts of fruits and vegetables each year for her family. 100 meat birds are raised each year for

Read More »

Harvest Kitchen Book Features Unique Ferments

By Roberta R. Bailey The Common Ground Country Fair is far more than the sum of its tents and activities. It is donkey brays at dawn, manure pitching of presidential magnitude, grass matted down by so many footsteps, cardboard sliding on a hill, the shush of a scythe through oats in a demonstration plot, Sweet

Read More »

Harvest Kitchen Hot Ferments

Illustration by Toki Oshima By Roberta Bailey Kimchi, kombucha, sauerkraut, fermented vegetables, kefir, yogurt, sour beers and ciders – live probiotic ferments are all the rage these days. Add hot sauces to that list as well. As a condiment lover and, particularly, a fan of hot peppers, I am excited. I love the full pepper

Read More »

Fermenting

Vegetables can be fermented in glass jars of various sizes, with rubber gaskets and wire bails, using non-iodized salt (such as sea salt or pickling salt) and non-chlorinated water. A scale is essential to get the right ratio of vegetables to salt. By Roberta Bailey One way that I coped with the interminable rains of

Read More »

Fermented Foods

Illustration by Toki Oshima. By Roberta Bailey When I first came to Maine, I lived in northwest Washington County, close to the Aroostook County border. As in all rural Maine towns, you drive at least a half hour to an hour to get anywhere other than your local gas station/convenience store, which also serves as

Read More »

Cider

“If I’m an outlaw, I’m the ultimate patriot.” Bob Sewall At the Great Maine Apple Day in October, Marilyn Meyerhans, Bob Sewall and Mark Fulford shared their experiences in making cider and with the increasingly complex regulatory world that surrounds cider. For a decade, the FDA has been tightening restrictions around cider production, resulting in

Read More »

Fermentation and Food Relocalization

Katz told fairgoers to try some fermentation and to think of themselves as agents of fermentation for social change. English photo. Before he wrote Wild Fermentation, published in 2003, Sandor Katz spent the summer of 2001 in Bowdoinham, where he wrote a self-published zine called Wild Fermentation. Gulf of Maine Books bought five of the

Read More »
Scroll to Top