The Fermetary believes in preserving the old fashioned ways of growing and preparing foods for better health and taste!
Fermented, probiotic, foraged, organic, grass fed, free range, nourishing, preserved, craft, artisan, slow food, raw, real food, lacto-fermented, nutrient dense whole food, home made, non-GMO, natural fats, the gut’s role in supporting physical and mental health, gaps, gluten free, vegan, sauerkraut, pickles, miso, kimchi, vinegar, yogurt, beer, charcuteries, cheese, bread, kefir, kombucha, chocolate, black garlic....its all good!

Wednesday, February 29, 2012

Start Me Up Soup

Need a boost?  Need a wake up?  Need some fire?
Try this soup!


Thai Peppers, Carrots and Orange Bells!

Lemon Grass, Lime Leaves and Garlic!!

Saute your ingredients using coconut oil, add chicken stock and simmer for 20 minutes.  This soup is very warming and perfect on a chilly night.  We ate it with steamed brown rice on the side.  

Tuesday, February 28, 2012

Za's for dinner!

Arugula, shallot, porcini Pizza 2 ways!

ItZa PizZa Pie!

Tips for restaurant quality home-made pizza:

*make the crust with bread flour 
*substitute brown sugar for white, and reduce the amount by almost 1/2
*bake your pies on a pizza stone
*use fresh mozzarella balls instead of shredded, packaged cheese
*try a hard,  more flavored cheese in addition to the mozzarella
*skip the red sauce on thin crust pizza's, use garlic and olive oil instead
*top with arugula, sorrel, or spinach after it comes out of the oven
*when making deep dish, put the cheese on the bottom, sauce on top


Monday, February 27, 2012

I Gotta Lava Love

The most decadent flour-less cake I have ever eaten.
Preheat oven to 450.  
While beating 2 full eggs, and 2 yolks in the mixer, melt a stick of butter and dark chocolate morsels.  Once the chocolate has melted add a few scoops of brown sugar.   Move off heat.
Add a dash of vanilla to your eggs, keep beating at a low speed and SLOWLY pour in chocolate.  
Mix until completely mixed.  Pour the batter into buttered ramekins and bake for 9 minutes. 
 Serve warm.  
I added a dollop of frozen black currants on top.
The love comes oozing out!

Monday, February 20, 2012

Light Lunch

Fast Beet Soup: 
Fermented beets (homemade are best), oyster mushrooms, roasted garlic potatoes, and few seasonings, and an onion simmered.  Top with creme fraiche (homemade is best).
 Easy Beer Bread:
Flour, pinch of brown sugar, thyme and baking powder, scoop of chimichurri (homemade is best), and a full beer (home brewed is best) ...all quickly mixed by hand and topped with some butter for a hard crust.  Bake at 375 for about an hour.

Delicious with a beer!

Saturday, February 18, 2012

Live Ketchup

The easiest ketchup in the world to make!
Combine tomato paste, ground clove and allspice, chipotle peppers in adobo sauce and whey

then ferment in a dark cabinet for 5 or so days for a zingy, spicy ketchup!

Tuesday, February 14, 2012

Beets Be Mine!

Beets, salt water, & whey mix for an easy ferment...will go into beet soup next week :)
Turnip, parsley root & leftover beets for kale wraps today.
Root mix, sesame seeds, homemade peanut ginger sauce and soy on a kale leaf.

So good my kale hating husband asked for more!


Tuesday, February 7, 2012

Wednesday, February 1, 2012

Root Down Pie

This pie turned out great!  I sautéed parsnip, carrot, potato, celery root, and onion then added fresh herbs and a little cream.  The filling went in to a spelt pie crust, and was topped with thin slices of beets before baking at 375 for an hour.  I like a charred crust, so I used my torch and fired up the beets.