Easy to Make Sauerkraut

Don’t be afraid, sauerkraut is easy to make and delicious


My uncle Bob and grandmother (bapci) made fermented sauerkraut and pickles all the time and I remember how delicious they were. Years ago I made some pickles with uncle Bob’s recipe but for some reason stopped doing this.

Now that we have the gardens at Clean Slate Farm and grow cabbage and cukes I decided to give the sauerkraut a try to see how it works.

First a word about safety. You’ll read a lot about fermenting and the potential problems and bacteria issues you’ll encounter when you decide to ferment. Obviously you need to be safe by working clean and paying attention to what you’re doing :: Follow Gromit for more

A Lesson in Beekeeping

Bees In The Hood

bee in the hood

The relationship between the honey bee and man is an interesting one. Each have duties to perform for the benefit of the colony. The beekeeper dons protective suit and veil to examine the hive and assure all is well in the artificial environment we create for the bee.

The bees have several jobs. Some gather nectar and pollen, some transfer this to the honey comb, some build the honey comb, and some protect the colony and queen from invaders in search of the sweet results of the colony’s labor. Usually they go about their duties with little care to the outside world.

While examining the hive the beekeeper becomes accustomed to guard bees bent on driving the intruder away from the colony. They will sometimes :: Follow Gromit for more

Roasted Garlic Two Ways

The long and super tasty way or the short and convenient way

roasted garlic

The garlic is harvested and has been curing in the barn for few weeks. Finally we can make our roasted garlic.

There are two ways to make roasted garlic. Yes, there is real roasted garlic, then there’s faker roasted garlic. Faux-Ro if you will.

Let’s start with the real stuff. When garlic is roasted, in an oven or on an outdoor grille, the result is pretty tasty stuff. The garlic flavor and kick mellows out into an subtle creamy taste. It can be used squished on toast, steak, or used to make mayonnaise. When used to make mayo it becomes aioli. We’ll talk about mayonnaise another time. I have a ridiculously simple way to make mayo I’ll share in a future article and show you on our Youtube channel.

To make roasted garlic, the real stuff, you want to :: Follow Gromit for more

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