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…
Read MoreSauerkraut 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…
Read MoreThe art in nature
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…
Read MoreWhat we’re reading: A Sand County Almanac by Aldo Leopold
“Conservation is a state of harmony between men and land. By land is meant all of the things on, over, or in the earth. Harmony with land is like harmony with a friend; you cannot cherish his right hand and chop off his left. That is to say, you cannot love game and hate predators;…
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