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Join us! Tart & Tangy Yogurt Workshop

Posted on May 27, 2016

Tart & Tangy Yogurt Workshop

Fermentation History

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Time to start letting go of the summer garden... A

Time to start letting go of the summer garden... As always, it’s had its ups and downs this season, but this bowl sitting on my counter is a good reminder that it’s all been worth it. 😍
When the weather starts to cool, I always have a hard time letting go of my summer plants, pulling them out to get ready for fall... But slowly, slowly I am clearing one bed at a time.
This will mean bowls of unripe summer veg sitting around the pantry and kitchen to ripen off the vine... trays of beans left to dry... and a canning pot going full tilt to finish putting up the last of the harvest.
For the next few months, it’ll be all greens and root veggies and whatever I managed to put on the pantry shelf this summer. 😋

Blackberries with a few other summer spoils coming

Blackberries with a few other summer spoils coming in! In the background (left to right), see a jar of purple kudzu blossoms ready to be infused, a pile of bright pink autumn olive berries, a lil pile of my first elderberries of the season, and a jar of wild black cherries ready for the jelly pot!
The grape-like fragrance of kudzu blossoms infuses really well to make either jelly or syrup.
Autumn olives taste almost like fruit punch, but they are mostly seed. I’ll stockpile them in the freezer until I have enough to turn the juice into jelly or fruit leather 😋
Elderberries will also get saved up until there are enough to make elderberry syrup for the next cold and flu season.
And finally, wild black cherries have edible fruit but toxic seeds (same as the cultivated cherries you get in the store - but much smaller fruit to seed ratio!). Wild cherry season is almost over, so I’ve been collecting a while, and it’s time to toss them all in the jelly pot! Their sweet-tart flavor makes a jelly or syrup that is SO GOOD.

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