Archive for October 2019

Kimchi (Kimchee) Recipe from our Fermentation Workshop

Ingredients: For the cabbage: 5 pounds Napa cabbage, cut into 1-inch, bite-sized pieces 1/2 cup sea salt 1 cup water Seasoning for kimchi: 1/2 cup medium sweet onion 1 bulb garlic, peeled 1/4 cup water 1/2 cup red pepper powder 1 bundle green onions, julienned Instructions: Place cabbage in a very large bowl. Mix together…

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Sauerkraut Recipe from our Fermentation Workshop

Ingredients: 1 medium head of cabbage 1 of the following: 1 to 3 teaspoons salt or 1 to 3 teaspoons salt and 1/4 cup whey or A starter culture such as Caldwell’s Cultured Vegetable Starter or Body Ecology     Starter and salt as indicated by the instructions for the specific culture you are working…

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The art in nature

Tatiana Queen Of The Fairies

The River Reporter — By Elizabeth Lepro / Photos contributed by Irene Soloway   A conversation with Tannis Kowalchuk on Shakespeare, cultivation and one year of Farm Arts It’s morning at Willow Wisp Organic Farm. An array of be-hatted men are at work picking radishes in the field most distant from the barn; bees and bugs…

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