Pickled Nasturtium “Capers”

Nasturtium (Tropaeolum minus) is a generous, prolific plant. It flowers multiple times a year, covers the ground, protecting the soil and its many inhabitants. And, every part of the plant …

Sicilian Green Olives

Last autumn, I got to pick some fresh olives from a friend’s trees! (I think they were Mission and maybe Arbequina varietals.) Some were green, some were black, and others …

Mustard

The word mustard derives from Latin, mustum (fermented wine) + ardens (“hot” seeds). The well-known spicy condiment is made from the seeds of either the white (aka yellow) mustard plant …

Dill Pickle Powder (Seasoning)

Always looking for ways to preserve the harvest, I look at all the clever techniques we have developed: salting, canning, fermentation, freezing, dehydration, etc. Having spotted garlic dill flavored snacks …

Cranberry Relish

A simple, fermented cranberry sauce to accompany your heavy holiday meals! Adding kombucha or water kefir helps to get the good bacteria going (but not completely necessary).

Pumpkin Butter

With a glut of aging homegrown pumpkins harvested last year, I decided to turn them into butter… at the end of July. (Am I super early, or way too late?! …

Fermented Ketchup

Homemade condiments like fermented ketchup provide another way to take in probiotics, while at the same time eliminating another High-Fructose Corn Syrup-laden food from your diet. They are also a …