Recipes and techniques for using your harvest.
At its most basic, mead is simply fermented honey-water. However, a lot of fun can be had by adding extra flavourings! And if you're not trying to 'do it like a Viking' then the addition of yeast will make the results more consistent. Orange mead has fast become one of our favourites. If you're a complete beginner we would suggest familiarizing yourself with the basics over…
These tasty little bursts of garlicky goodness are super easy to make. Pickled Wild Garlic Buds Ingredients Wild Garlic Buds 300ml Apple cider vinegar 100ml water 3 tbsp sugar 1/2 tsp mustard seeds 1/2 tsp black peppercorns 1/2 tsp pink peppercorns Directions Wash buds and fill jars, the amount of pickle made here will fill about 3 small jars Bring vinegar, sugar & spices to a…
If you liked our kimchi recipe, you'll love this wild garlic version! Ingredients (makes 1l jar) 1kg Wild Garlic Leaves 2 Carrots 1 small Daikon (or about the same grated amount as the carrot) 1 tsp Grated Ginger 1-3 tbsp Gochujang Chilli Paste 20g (equivalent to 2%) salt Directions Wash, spin, and chop the wild garlic, placing in a bowl and sprinkling with salt every layer…
Here is the recipe we use for this garlicky, tangy, and super versatile wild garlic pesto. We hope you enjoy it as much as us!
If you're going to follow any of our wine, cider, or mead recipes then it will be helpful to have some basic equipment. Today we're going to list the usual basic equipment (including alternatives to the standards) and processes so that you can be familiar with the terminology in recipes and decide what is necessary for you. Let's dive right in: Equipment Fermentation Vessels This is…
Today I thought I'd share with you our 'lazy day' bread. The method we use is known to have been used in Italy for decades, and an early written account is noted in a 1972 combination of cookbook and songs collection, haha. Suzanne Dunaway is usually accredited for the version that was popularised by food columnist Mark Bittman in 2006. Regardless of its origins, it is so easy…
The name 'fire cider' is accredited to Rosemary Gladstar, a well-known herbalist in the 1980's that taught her students and the community this amazing tonic to educate and help people to realize that raw foods and herbs are the foundations for a healthy lifestyle. We make fire cider every year to have on hand for the coughs and colds that are common during winter. Fire cider…
Fruit wines are surprisingly simple to make. We've made blackberry and elderberry so far, and hopefully will be trying some new ones soon. The basic steps are similar for most fruit wines, in the future we may do individual recipes, but for this post we'll be giving you the basic general steps, and then provide a table with some ratios and timings for making a few…
We've used blackberries for this post but the process is the same whether it's blackberries, strawberries, raspberries, or many others. It's basically the recipe that we made, with and some additional information thrown in :) Ingredients 2 1/2 lb (1 1/4 kg) of berries 1 1/2 cups of sugar 1 lemon or lime Directions Note: If you want to keep the seeds in your jam you…
We've done a few posts about savoury food preservation techniques, but now let's look at one for the sweet tooths. This is a really easy method,we've tried it with nectarines and look forward to trying some different fruit. When it comes to syrup for preserving there are 3 basic kinds: light, medium and heavy. This refers to the amount of sugar used in making the syrup.…
This method of preservation differs from Lacto-fermentation in that the salt content is higher, stopping the production of acid, relying on the salt itself for the preservation properties. Salt brining is easy and cheap, however be aware that most vegetables preserved in this way will need to be desalinated before eating (see below). Some things that are used as ingredients rather than a main item in a dish…
Pickling can be done for either long or short term storage. The initial process is the same for both, with the addition of water bath processing for long-term storage; without this step your pickles will need to be kept in the fridge. Pickling Ingredients The three main ingredients you will need are water, vinegar, and salt. These three will combine to make the brine that will cover your…