Welcome 2018! We managed to overcome everything that happened to us in the past year and for better or worse, we pick ourselves up and by the lords we bake bread. In that respect, how different is it from any other day? I’ll tell you how. Today (well last night) was my first foray into… Continue reading The Rye Diaries
Something terrible must have been happening for the past 6 years I’ve been studying herbalism because not once during this time had I made a bonafide fire cider until this year! Everything changed this winter as the third batch is steeping away, ready to be filtered & bottled in a mere 2 weeks. There are… Continue reading Setting Flames to Fire Cider
Miso Brownie is not just one of our Partridge Chanteclers. As with most brownie recipes, the base is chocolate and eggs – this time I broke down the ingredients to their bare bones; replace the pre-made chocolate with cocoa butter and jazz up the cocoa powder. This recipe is adapted from the New York dessert… Continue reading Top Notch Miso Brownie Recipe
Having gone a crazy with the sprouting these past couple of weeks, I am trying to find new ways to enjoy germinated wheat & buckwheat. They are a great source of enzymes and delicious bacteria! I love the chia pudding craze so I decided to take a little turn on this trendy classic. This… Continue reading Spring Breakfast Bowl Recipe
Winter is ticking into springtime and a lot of our garlic braids are starting to germ! There is nothing wrong with the herb, but we have so much left over and ready to be transformed into a delicious & soothing remedy for the changing seasons. I start by clearing any shrivelled or mouldy cloves… Continue reading Honey Infused Garlic
Helianthus tuberosus The topinambour; sunchoke; Jerusalem artichoke; any other names I am missing?! For years these Plants have been shooting up great green sprouts and soon enough October rolls around and they finally begin to flower. Topinambours are a staple to the NorthEastern NorthAmerican diet (or so they should be!) as they are perennial… Continue reading Topinambour
Lacto-fermentation as a “foodie” thing is of course raging in popularity right now. The simplicity of preparation, the dense aroma of semi-rotten, bacteria-eaten vegetables, the infinite variety. The fact that this dish (and it is a dish, never a side) is raw is also quite interesting as the process of fermentation releases mineral content and… Continue reading Fermentation Basics
Homestead Nomads 