Category: Processing & Food Preservation

Fermenting Beverages

Soils-Test

It was some time ago, over a year to completely admit the extent of my procrastination, that I was working through a breezeblock of a book entitled The Art of Fermentation, by Sandor Katz, the modern Moses of the dark and mysterious process. It all sounded so fun, so magical for a guy who loves a tip of the tipple but has never made his own, and I couldn’t help […]

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A Little Sauce on the Side: Your Guide to DIY Condiments

Homemade Condiment Collection For all of the growing and eating of fresh produce most of us do, or aspire to do, condiments often survive our purging of processed and problematic foods. Ironically, many of us are growing the exact ingredients we need to make our own homespun condiments, free of food industry chemicals and additives but stocked with real nutritional value and flavor. Plus, once the basics are in motion, […]

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3 Super-Quick Do-It-Yourself Recipes for the Urban Home Gardener

You’ve spent the time and effort growing your produce, nurturing and watching over it as it sprouts into life. One of the most rewarding areas of agriculture and home gardening for me is using this produce to create mouth-watering, healthy & delicious treats for my family (and me!) to snack on. Something about home-grown just makes food taste so much better! Because I’m always outside tending to my urban garden, […]

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How to Make Cider, Cider Vinegar, and Why You Should Be Doing It

Apple Cider from Above I ran into a funny story in a Michael Pollan book not long ago: The American pioneer legend, Johnny Appleseed, used to stay two or three hops west of the colonial expansion in the USA, buying up large swaths of riverside land and planting apple trees. In most historical accounts (the Disney version), he is depicted as an angel of virtue, making sure that everyone got […]

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Petri Dish Mushroom Cultures

Everyone is at least somewhat familiar with the plant kingdom but the fungi kingdom is very little known and understood and yet the more we look into mushrooms the more they seem to offer. Some mushroom species have the ability to clean up serious toxins in our environment and some offer valuable medicine. They all play a part in the decomposition process by pulling apart lignin and cellulose in fallen […]

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Varieties, Additives and Sourcing: What’s Happening with your food?

Photography by Ingrid Pullen Eating: one of the most simple and basic human activities. Yet as our food systems become increasingly more mechanised and complicated, this simple act begins to carry with it a whole spectrum of messages. When you lift that juicy apple to your lips, do you think about which chemicals were used to make it so perfectly red? How many miles has it been traveling in order […]

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Foraging Fun: Ginkgo biloba

Ginkgo biloba, commonly known as the maidenhair tree or just plain ginkgo, has got to be one of the most distinctive, and in my mind interesting and captivating, plants in the world. Believed to be truly indigenous to only a single province in China , this 270 million year old species belongs to an ancient lineage of species that have since disappeared for one reason or another over the past […]

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How to Brine Your Own Olives

Olives ripe on the tree. Photos: Aisha Abdelhamid For those fortunate folks living in the northern hemisphere, now is the right time to find fresh organic olives at your local market. For an extra special treat that carries the sunshine of summer into the late days of winter, start your olive brining in the autumn. Doing it yourself is easy, and the advantages are many, not the least of which […]

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Amptee’s Olives Processing at the “Greening the Desert” Sequel Site (Jordan)

My mother-in-law, Amptee, is a very traditional Jordanian woman, having lived on and from the desert land all her life, and is a wealth of knowledge that has been passed on from generation to generation. The olive is a very traditional part of the Jordan diet and culture, as it has for 1000s of years. In fact, not far from our site there are olive trees that are more than […]

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The Problem is Abundance; the Solution is Abundance of Ferments! (Australia)

Photos: Ingrid Pullen If you are lucky enough to come to PRI Zaytuna Farm you will be shocked with the abundance of produce we are harvesting from the renowned main crop (above). During the last year we’ve been managed by our Australorps — they dictate our weekly schedule. Monday morning is the compost mob move (the "chickens on steroids" as Geoff likes to call them), and Tuesday morning every fortnight […]

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How to Steal from Your Neighbors and Have Them Love You For It (Panama)

Stolen leaves over yucca plants with banana circle backer The first time I did it I did so on the sly. I needed some mulch for a piece of dried up clay I was hoping to convert into a forest floor upon which I planned to grow a food forest. The piece of land next door was thick with leaves, and having seen the groundskeeper over there laboring with a […]

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Micro Business – Soy Products

After several months of making tofu and soymilk weekly for ourselves and some customers, I thought I would share the process and costs. We source our soybeans from Slater Farm in Fairy Hill, NSW, Australia. The beans are biodynamic certified which is very important; avoiding biocides, GMOs, hopefully most fossil fuel fertilisers, and are not irrigated. They are semi-local, about 200km from us. We buy at least 200 kg a […]

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