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!

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!
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