#fermentools

A few weeks ago, I was the facilitator for a fermented foods workshop at a private festival in beautiful Eastern Tennessee! The Harvest Celebration focused on the aspects of the fall season leading up to the autumnal equinox – harvest, preservation, and storage of foods, as well as emotional and spiritual preparation for the dark times of the year. Healers, foodie folk, and people of all stripes…

Kudzu Flower & Muscadine Wine

I went foraging in downtown Asheville, right smack dab in the middle of the city. Normally, urban foraging isn’t my favorite way to gather edible weeds and fruit because of the traffic and residual pollution, but Asheville is lucky enough to have an edible garden, the George Washington Carver Edible Park.

The park is connected to the Stephens-Lee recreational center, and you follow a small,…

Delicious Fermented Pickled Asparagus Recipe

My wife and I love asparagus, so we decided to try a fermented pickled asparagus recipe. We’re so happy with the result that we’re making it regularly now!