37 Ferments for Spring

37 Ferments for Spring | I dare you. Scroll though these 37 beautiful ferments crafted from spring produce and tell me your mouth doesn't start watering even just a little bit. Beautiful color, a crunch you can practically feel, and I bet your lips are even puckering (with delight). As if that wasn't enough, fermentation causes an explosion of enzymes, beneficial acids, and probiotics -- all good for the gut and the immune system. | TraditionalCookingSchool.com

I dare you. Scroll though these 37 beautiful ferments crafted from spring produce and tell me your mouth doesn’t start watering even just a little bit. Beautiful color, a crunch you can practically feel, and I bet your lips are even puckering (with delight). As if that wasn’t enough, fermentation causes an explosion of enzymes, beneficial acids, and probiotics — all good for the gut and the immune system. [by Wardee Harmon]

KYF #106: Nourishing No-Wait Sourdough {from starter to served!}

No-Wait Sourdough | You'll go from starter to served in about a half hour with these 4 special "no-wait" (yet still nourishing) sourdough recipes. | KnowYourFoodPodcast.com/106

Think you don’t have enough time for sourdough? Think again. All you need are these special “no-wait” sourdough recipes. You’ll go from starter to served in about a half hour. No waiting for dough to sour or ferment because the starter has already taken care of that. And… these are easy recipes, too! Plus… the tip of the week! [by Wardee Harmon]

Why I’m Hooked on Rye

Though we now live off-grid, I once lived near a large city where many farmers and food artisans came to town weekly to distribute their traditional foods at a co-op. It was here that we purchased our weekly raw milk share, grass-fed meats, beef liver and heart, and eventually a rye bread that would change my bread-baking and eating habits forever. | TraditionalCookingSchool.com

Though we now live off-grid, I once lived near a large city where many farmers and food artisans came to town weekly to distribute their traditional foods at a co-op. It was here that we purchased our weekly raw milk share, grass-fed meats, beef liver and heart, and eventually a rye bread that would change my bread-baking and eating habits forever. [by Shannon Stonger]

KYF #099: Listener Questions

I'm back answering listener questions. I don't know what I would do without all of you. It's truly a blessing to hear from you and be able to help you figure out this thing we embrace called Traditional Cooking. Thanks for honoring me with your trust. I hope you find today's episode (and the answers) helpful on your journey. Plus... the tip of the week! | KnowYourFoodPodcast.com/99

I’m back answering listener questions. I don’t know what I would do without all of you. It’s truly a blessing to hear from you and be able to help you figure out this thing we embrace called Traditional Cooking. Thanks for honoring me with your trust. I hope you find today’s episode (and the answers) helpful on your journey. Plus… the tip of the week! [by Wardee Harmon]

Blossom Cheese {Easy Homemade Soft Cheese}

Blossom Cheese {Easy Homemade Soft Cheese} | Since I am nursing a little one and homeschooling, time is not on my side. So I need a simple way to make cheese and add some variety to it as well. So here you are: the easiest cheese to make, requiring little working time and effort, and our favorite variations: Honey Hazelnut Yogurt Cheese Ball and Onion & Garlic Yogurt Cheese. | TraditionalCookingSchool.com

Since I am nursing a little one and homeschooling, time is not on my side. So I need a simple way to make cheese and add some variety to it as well. So here you are: the easiest cheese to make, requiring little working time and effort, and our favorite variations: Honey Hazelnut Yogurt Cheese Ball and Onion & Garlic Yogurt Cheese. [by Tracey Vierra]

KYF #096: Fermenting Questions Answered

I'm back answering listener questions. I don't know what I would do without all of you. It's truly a blessing to hear from you and be able to help you figure out this thing we embrace called Traditional Cooking. Thanks for honoring me with your trust. I hope you find today's episode (and the answers) helpful on your journey. Plus... the tip of the week! | KnowYourFoodPodcast.com/99

I’ve received many questions about fermenting via email so I’m devoting this week’s podcast to answering them: how to get started with a quart jar or on a budget, how to tell when a ferment is ready to store, how to store when you don’t have fridge space, gluten-free sourdough pointers, ginger-carrots are slimy, fermented foods and candida/parasites, and dairy-free fermentation options. Plus… the tip of the week! [by Wardee Harmon]