Our Grape Arbor is a Stacking Function Fail

...eekend, combined with a few days of heat and humidity, got some very funky fermentation going. It’s like something out of my inner Martha Stewart’s worst nightmare. A poster by Benjamin Dewey. Available in his Etsy store. I wish I had a conclusion to this post with a miraculous solution, like say specially trained roof Chihuahuas. I don’t. I do wish that the non-fruit producing Vitis californica vine that grows along our northern fence could be sw...

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Saturday Tweets: Dogs, Land Use, Kale and Rocket Cats

...for your nuka properly, you need to stir it daily, sometimes twice a day”. Fermentation and Daily Life: https://t.co/QLWXikB71I pic.twitter.com/808KNx0MjG — lowtechmagazine (@lowtechmagazine) July 29, 2018 Not sexy but necessary tech Part 1: There’s not enough Cobalt & Nickel on Earth for all the batteries we’ll need for electric car revolution. We urgently need to develop new battery tech. https://t.co/Ol7mgApjAP — Margaret Wertheim (@margaretwer...

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Easy Scandinavian-Style Bread

...as well as the health benefits/improved digestibility that comes from the fermentation process. But you know, it’s still very good. And it’s 100% whole grain and packed with healthful seeds. And for a yeasted bread, it keeps well. Our loaves have been lasting at least three days on the counter top, unwrapped. This isn’t a bread for soaking up sauce, or making fancy sandwiches, because it’s not springy. Instead, it’s a bread for layering with chee...

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Our Daily Bread: Sonora Sesame Za’atar Bread

...dough a few times every hour to shape into a rough loaf. 2. Once the bulk fermentation is sufficient, shape into a log and place in a greased bread pan (I use this one with Pam baking spray). Use a spatula to make some diagonal indentations and sprinkle the top of the loaf with some more za’atar. 3. Reheat your water and put the baking pan in the microwave to proof for an hour or two. When the dough is getting close to the top of the pan pre-heat...

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Three California Natives that Double as Culinary Herbs

...has a phenomenal herb blend that uses all three of these herbs combined with some garlic salt. I made a batch last week and have already used it on salmon and popcorn. You can find that recipe on page 158 of his amazing book The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir. I also strongly suggest taking one of Pascal’s classes. Save...

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