Fermented Foods We Make
15 Sep 2011 Leave a Comment
New this fall: Country Style Fermented Whole Beans
For a heartier meal after the summer rush, we have begun making our fermented beans with the whole beans. These go way beyond our bean dips in versatility. Mixed with any grass fed organic ground meat, you’ve got a wonderfully tasty filling for burritos or tacos. A half cup of warmed fermented beans with shredded cheeses and a bed of lettuce, dressed with cherry tomatoes is a gorgeously nutritious way to end the day. Blue cheese is my favorite for this meal.
Our new varieties of whole fermented beans include: black bean, black bean with garlic, red kidney bean with chili flakes, and pinto with garlic. All of the garlic we use is fresh from our garden.
We are also pairing up with Mockingbird Farm Cider this fall. We sell Mockingbird’s unpasteurized, unpreserved, living cider in pints, quarts, and half gallons. The pints are a convenient one-serving size that is easy to carry with your lunch.
Fermented Bean Dip
We have five different flavors of bean dip available: black bean, red kidney, fava with fennel, pinto with garlic, and great northern with red chili flakes (very mild warmth and no pain).
The bean dips contain the specific bean, several live cultures, and are either just that or with added garlic, fennel, or chili flakes. It is a great way to gain the benefits of fermented garlic in a gentle way.
- spread on buttered toast
- added to soup
- dip for chips or veggies
- instead of humus
Kombucha
Our most popular Kombucha is made with the locally available horsetail herb instead of imported black tea, because we are supporters of local agriculture and wildlife. Our specialty Kombuchas change from season to season depending upon what is available from which to make them. Our wildflower Kombucha came about when a field on the farm was in full bloom. We harvested enough black currants this summer to make a wonderful black currant variety. Kombucha is made with a SCOBY or Symbiotic Culture of Bacteria and Yeasts. It is a disk-like and rubbery, living thing that floats on top of a sweet tasting liquid. The yeasts and bacteria convert the proteins and sugars into more digestible forms and produce an amazing spectrum of enzymes in the process.
- Serve over ice on hot days
- or warm like cider in winter
Raw Milk Yogurt
We make our yogurt free from pectin, soy lecithin or any other artificial additives. It is cultured for a full 24 hours, giving it that stand-up-on-the-spoon consistency. Also, since cream is less dense that milk, it floats to the top for an extra yummy treat. We sell this “plain” and it can be easily flavored as desired.
Raw Milk Kefir
Kefir is made with Kefir Grains which is a wild live culture. It becomes a thick, creamy, tart beverage that can be sweetened with raw fruit, real maple syrup, or anything you choose.
- drink as a refreshing beverage
- apply as a facial mask or moisturizer
- frozen with whipped cream for dessert
