Lacto-fermented Blueberries

Fermenting fruit is a little more challenging than fermenting vegetables. Because of its high sugar content, fruit ferments much more quickly than vegetables, and can quickly turn to alcohol. Using whey helps to steer fruit towards lacto-fermentation, rather than an alcohol ferment. In addition, a short fermentation period is used.

If I had to name one food that most reminds me of my childhood, it would have to be wild blueberries. Growing up, we spent every summer at a mountain lake, and that mountain was covered in blueberries.

We would run out to the yard in the morning to pick just enough berries for mom to use in blueberry pancakes. And blueberry pie and blueberry buckle were frequent desserts.

That mountain home is still in our family and blueberries are still a yearly treat. Continue Reading

Real Food ‘Copper Penny Carrots’ Salad

Recipes for Copper Penny Carrots have been around for years. This one has been redone without refined sugar, or canned soup. Real food you can enjoy without guilt!

A friend of mine gave me a recipe for Copper Penny Carrots years and years ago. It was something I made frequently when my kids were little.

I knew enough, even back then, to replace the refined sugar in the recipe with honey. What I failed to realize was that the canned condensed tomato soup called for in the recipe was not exactly real food.Continue Reading

Lacto-fermented Garlic Scapes

Fermenting scapes preserves them for later use, and adds probiotics to your diet. The fermented garlic scapes may used in any way that you would use them raw.

Are you in love with garlic scapes? Me, too! They are great oven-roasted or grilled, in tossed salad, potato salad, or you can even use them to make pesto.

For the uninitiated, scapes are the curly stalks that form a seed head and grow on hardneck garlic varieties. It’s a good idea to remove them to allow all the plant’s energy to form bulbs. Milder than garlic, they are a treat themselves.Continue Reading

Elderflower Fritters

If you're looking for a great treat from a foraged flower, try crispy, crunchy, elderflower fritters!

Come late August, we’ll be foraging elderberries to dehydrate for winter syrup to fight colds and flu, for pie and jelly, and for wine and liqueur.

If you’re looking for a good patch of elderberries, look for them while they are in bloom – they are so easy to spot as you drive down the road. For us in NE PA, that would be mid-June.

The flowers are edible, too, and they are so prolific, that there’s no need to worry that you’ll be reducing the number of berries available later on. There’s plenty, so enjoy them now . . . and later!Continue Reading