oenology — Nourished Kitchen

last-minute gifts for real foodies

December 19, 2011 | by support | Leave a Comment

I’m a last-minute shopper. I can’t help it. It’s part of what makes me who I am. So if you’re like me, here’s five last-minute gifts for the real foodies in your Read More →

Filed Under: Uncategorized Tagged With: amazon, bottarga, brewing, costing, countertop, fermentation, food science, foodie, foodies, herb, immersion blender, kombucha, last minute, last minute gifts, mycology, nourishing traditions, oenology, shopper, specialty food, stocking stuffers, traditional food

pickled-garlic-scapes-1

brine pickled garlic scapes

August 27, 2010 | by support | 4 Comments

Brine-pickled garlic scapes, a near-perfect example of waste-not, want-not thinking, makes excellent use of a seemingly obscure food – one cherished only by gardeners and only Read More →

Filed Under: Condiments & Sauces, Dairy-free, Fermented & Cultured Foods, GAPS-friendly, Gluten-free, Paleo/Primal, Recipes, Spring, Vegan, Vegetarian Tagged With: biology, biotechnology, brine, fermentation, fermented food, fermented foods, fermenting, food and drink, garlic, garlic growers, grocery stores, kimchi, lactic acid, oenology, pickled cucumber, pickled garlic, pickles, pickling, scape, scapes

keep the bounty: week #2

August 9, 2010 | by support | Leave a Comment

It’s week #2 of the Keep the Harvest Challenge at Nourished Kitchen and we’re working our way through August by ditching our canners, and brushing up on old-world, traditional Read More →

Filed Under: traditional foods Tagged With: biology, bounty, challenge, european cuisine, fermentation, Food, food and drink, food preservation, food science, fresh food, keep, kitchen, mycology, nourish, oenology, pickled cucumber, pickling, sauerkraut, sour pickles, traditional food, week

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