A Foray into Fermentation

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Ryan Koch and Steve Pavey from Counterculture Ferments make “kraut chi” and other fermented foods for our community to enjoy. We asked Ryan how and why he got into fermentation and what his early lessons taught him. Steve and I were both inspired by the work of Sandor Katz, particularly his book The Art of Fermentation. In … Read More.

A Guide To Winter Squash

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We may already be in a December-holidays mindset, but when it comes to eating seasonally, squash is still king. Winter squash are harvested late summer through fall, then cured or “hardened off” in open air to toughen their exterior. This process ensures the squash will keep for months without refrigeration. When selecting any variety of … Read More.