Wednesday, March 29, 2017

Updated interior photos:

Japanese Tonsu stairs leading to an elevated queen size bed. Stairs can be slid entirely beneath bed to add space in the living room.  Additional storage beneath bed accessed to the right of the stairs.

Entry way into living room with floor-to-ceiling multi-level storage cabinet. Floors are reclaimed bamboo throughout home.

Living room with large window giving glimpse into kitchen.  

Hanging entertainment center / workspace / dining table with marine propane heater to the left. Clerestory window above provides additional light.

Full kitchen with 9.2 cu ft refrigerator / freezer, stove / oven, farmers sink, and open and closed storage throughout. All LED lighting throughout home.  Bath, with sink, composting toilet and shower to right of sink.

Saturday, March 18, 2017

Went wildcraft plant foraging along the Sweet Creek Falls trail, just outside of Mapleton, Oregon, with Jen Nelson, from Homegrown, a local vegetarian and vegan restaurant and deli in Florence, Oregon. Found, tasted and collected wood sorrel, Siberian miner's lettuce, lady fern, salmonberry, stinging nettle, sitka spruce, and others.  Here are some photos of the trail that paralleled the creek.

Thursday, December 1, 2016

Although this does not qualify as a fermented food, it's the waste products from previous ferments I've posted here earlier. Essentially, it's bits and pieces of asparagus, carrots, leeks, cabbage, sweet potatoes, radishes, beets, onions, shallots and garlic slow simmered for 4-6 hours to create a rich, flavorable vegetable broth. Some cracked pepper, a few ounces of sea salt brine, and fresh sage and thyme from my garden are added. I'll strain the broth twice, and refrigerate. The vegetable pulp either goes into the compost pile or I blend it into a medium paste for use in soups and sauces. I'll post follow on photos of the final products later today. And, BTW, my home smells so good right now as the soon to be broth gently simmers.

Freshly made kimchi: before and after photos

Latest holiday ferments (left to right): one quart pickled green, purple and white asparagus spears with crushed garlic, diced chipotle peppers, and red, green and black peppercorns in a sea salt brine; one half gallon shredded Brussels sprouts, carrots, celery, kale, arugula, minced garlic and onion in sea salt brine; one quart of West African sweet potato ferment with minced garlic and onions, diced habanero peppers, cracked black pepper, black and yellow mustard seeds and coriander seeds in dry sea salt; and, last, one quart of shredded carrots, red and green cabbage and broccoli stems in a sea salt brine. All should be ready for New Years Eve!!

Wednesday, November 2, 2016

Been busy the past twenty four hours ofn a variety of fermented pastes, fruits and vegetables. From left to right: sea salted chive paste, key limes and cranberries with raw honey, brined cranberries with chipotle peppers, sea salted minced garlic paste, pickled asparagus spears with habanero and chipotle peppers and garlic, garlic and raw honey ferment, and,last, Roma, Fuji and gala apple juice freshly pressed and chilled. Everything organic and locally sourced, except for the key limes.

Tuesday, October 11, 2016

Returned from a wonderful, educational workshop hosted by the FermentWorks team, Kirsten and Christopher Shockey, at their picturesque farm near Applegate, Oregon. Lots of hands-on crafting and creating ferments, pastes, and old fashioned apple cider that can be fermented into hard apple cider. 

Here's what I created:  spicy kimchee ferment; basil and cayenne pepper ferment that will be blended and strained to create a basil-pepper paste; eight different pepper ferment that will be blended and strained to create a multi-dimensional pepper paste; green and red tomatoes ferment flavored with coriander seeds and black peppercorns; celery, shallots, fresh sage leaves and rosemary ferment; and, fresh apple cider made from crabapples, Roma and Kop apples. The ferments will take anywhere from two to eight weeks to complete.

Last, my own Napa cabbage, watermelon radish, sunflower choke and grated turmeric sauerkraut after two weeks of fermentation.  Another week or so, and it should be ready.

Also, a photo of the kitchen wall in the Shockey home displaying old, new and mostly forgotten tools used in cooking, canning, preserving and fermenting food.