Spring asparagus is a wonderful blessing after a long winter. Those first tender stalks are absolutely delicious raw, straight out of the garden. If you have large home patch – or want to take advantage of the seasonal abundance in stores and farm markets – it’s great to have an assortment of asparagus recipes on hand and to know how to preserve asparagus for later use. This post features over 25 healthy asparagus recipes, including soups, salads and main dishes, plus instructions on how to store asparagus and preserve it for later use….
This easy sourdough bread recipe from starter can be made with your homegrown starter or a purchased sourdough starter. Whichever one you choose, make sure your starter is active before baking sourdough bread. Real sourdough bread requires an active starter to raise, since you don’t add extra commercial yeast. Feed your sourdough starter 6-8 hours before bread baking. (Inactive starter can be used for recipes like sourdough cookies or sourdough crackers.)…
No – this is not a post about an old, nasty, sweaty sock that’s been found balled up in a corner raising a fine crop of stinky microbes. This post is about my “secret” for keeping my culturing dairy warm in my not-so-warm house in the winter.
I culture milk kefir and viili yogurt from Cultures for Health at least weekly. I typically use either a pint jar or a glass jars from peaches that has the same foot print but is several inches taller. Both of these ferments culture at room temperature, which makes them very easy to do, but sometimes in the middle of winter my kitchen gets a little cold when the stove isn’t on (60’s, instead of 70’s). So, to give my starters a little extra help, I employ the “magic fermenting sock”….