Hey Gang, Let’s get back to food crafty business! Today we’re combining two of my passions, fungi and pickles, aka., lacto-fermentation! If it’s more comfortable, you can just think of it as delicious kitchen science! The difference between most pickles you buy at the store and lacto-fermented pickles is most modern pickles are made using by processing vegetables in a hot brine made with some … Continue reading Can You Pickle That? Lacto-Fermented Mushrooms!
Another great primer for the world of invisible activity that is constantly at work beneath our feet to turn minerals and sunshine into food and beauty. This book focuses on defining and explaining the relationships between the fungi, bacteria and insects that all work together to create an environment that plants can thrive in. Teaming with Microbes: The Organic Gardener’s Guide to the Soil Food … Continue reading Teaming with Microbes
Ever since my time as a Peace Corps volunteer, I have been intrigued in the potential for growing mushrooms as a food source. Over the last several years, the work of a very dedicated few self-taught mycologists and fermentation gurus (like Paul Stamets, Jeff Chilton, Peter McCoy, Sandor Katz, Daniel Reyes and Tradd Cotter to name a few) has pushed the mysterious, bordering on miraculous, … Continue reading Down the Mushroom path!