Sauerkraut is a perfect starting point for home fermentation enthusiasts, thanks to its simplicity. With just cabbage, salt, and a basic grasp of fermentation, you can create a delicious, probiotic-rich staple. Mastering this process paves the way for experimenting with other fermented foods like pickles and kimchi! The Science Behind Sauerkraut Lactobacillus bacteria, often called...Read More
Homemade spice blends cost a fraction of the cost of store-bought blends — plus they contain none of the anti-caking additives usually found in commercial blends. Use fresh spices to blend — and store your blends in airtight containers. Inexpensive spice jars can be found at Cost Plus, Michael’s, or online. Better yet, recycle your...Read More
Did you know that Monterey Bay is the second-largest mushroom producer in the U.S. and third in the world? Pennsylvania leads U.S. production, pioneering mushroom farming techniques that even influenced China, now the global leader in shiitake production. A World of Varieties Mushrooms once considered exotic—like shiitakes, enoki, lion’s mane, oysters, cremini, chanterelles, and portobellos—are...Read More
The Meyer lemon owes its presence in the U.S. to a USDA agricultural explorer named Frank Meyer, who discovered it in 1908 during one of his expeditions to Asia to collect new plant species. Among the 2,500 plants he introduced to the U.S. was the unusual thin-skinned, lemon-mandarin orange cross, which became the Meyer lemon,...Read More
The Meyer lemon arrived in the U.S. in 1908, brought back by USDA agricultural explorer Frank Meyer from one of his expeditions to Asia. Among the 2,500 plant species he introduced, this unique lemon-orange hybrid became known as the Meyer lemon, named in his honor. First planted in Texas, Florida, and California, the Meyer lemon’s...Read More
Have you ever browsed the gourmet section of your favorite market and spotted those elegant crackers with “rain forest” in the name? You know, the ones that cost a small fortune but are undeniably delicious. Well, here’s the secret: you can make your own version at home for a fraction of the price! Not only...Read More
These gluten-free seed crackers make a wonderful addition to a charcuterie or cheese board. Flavorful and crispy, these crackers are a healthy snack anytime. INGREDIENTS: 1 cup mixed seeds (flax, hemp, sunflower, pumpkin, chia, sesame or poppy seeds) 2 tablespoons nutritional yeast 1 teaspoon oregano 1/2 teaspoon garlic powder 1/2 teaspoon red pepper flakes (optional,...Read More
Dairy and gluten-free, these crispy almond crackers are very easy to make and quite tasty. Pair them with any savory dip of your choice INGREDIENTS: 2 cups blanched almond flour 1 ½ tablespoons olive oil 1 ½ tablespoons water 1 teaspoon coarse sea salt, divided Optional: 1/2 teaspoon of Italian herb blend or rosemary METHOD:...Read More
We enjoy the savory combination of tangy blue cheese and hearty cracked wheat with these easy-to-make homemade crackers. Perfectly crisp and full of flavor, they’re a delightful addition to cheese boards, soups, or a simple snack. We recommend the local blue cheese from Schoch Family Farmstead. INGREDIENTS: 1 cup all-purpose flour 1/2 cup uncooked bulgur...Read More
While the post-pandemic sourdough craze has simmered down, many of us still have a jar of sourdough starter tucked away in the fridge. Reactivating that starter can take time, often leaving us with a surplus of discard from the feeding process. Instead of letting that flavorful byproduct go to waste, transform it into something truly...Read More
