Believe it or not, the mint family has over 6,000 species. Lemon balm is a part of this family, and like the many varieties of mint popular in the US, it grows rapidly and perennially in a wide range of conditions. For this reason, growing members of this family will […]
Can this be my shortest post ever? You need to know what’s in it, how to make it, and some ideas of what it’s good for (besides maybe just spooning it into your mouth at 2 am). Here we go: It’s delicious drizzled on fruit salad, ice cream & frozen […]
Ahhh, lemon (or lime) simple syrup, so refreshing and versatile. And so easy. Let’s brainstorm some of the ways: drizzled on fruit salad, yogurt, or ice cream, glazed on your wings or seafood, in tea, added to your dressing or marinade, in your Tom Collins, Lemon Drop, Moscow Mule, and […]
Okay so this is a fermenting site, but alcohol is a product of fermentation, right? So let’s do this. If you read my post on ginger simple syrup, then you already how know how easy a simple syrup is to make. (They don’t call it “simple” for nothing!) To see […]
Many home fermenters think about gifting festive ferments this time of year. Honey cranberry, honey garlic, honey ginger, and a million combinations thereof. Some start in early November which can allow these ferments to be ready by Thanksgiving (e.g. honey pomegranate), while others may benefit from more time. As I […]
