Wild Fermenting and more!

9 May

May Suburban Homesteading Courses

Wild Fermenting
May 14, 9 am to 5 pm $85.00

Click Here to Sign Up On-line

Join us in exploring the amazing cultural revival that fermentation can bring. We will embark upon an intensive, hands-on fermentation experience. Learn techniques for making sauerkraut, kimchi, mead (honey wine), beer, tonic beverages, and more. Small groups will actively participate in the preparation of batches of each ferment. You will be able to sample some of the products that we will be preparing, as well as returning home with cultures that you can use.

Whether you are an experienced fermenter or a new beginner, this class will offer something for you. Fermenting can be the doorway to vibrant health, and is an amazing way to build community. Come and enjoy what may be the most exciting class of the year!

Backyard Chickens

May 21 9 am to 5 pm $85.00 Click Here To sign up Online.

Learn everything you need to raise happy hens, including a hen house and yard set-up, nesting boxes, water, feed, local suppliers, caring for your hens and chicks and favorite crops to grow for your chickens. You will see how easy it is to raise chickens and how great a role they play in creating a healthy organic vegetable garden. Give them food scraps and garden greens – they give us eggs and fertilizer. Chickens are wonderful pets that fully participate and contribute to the whole.

Sneak Peek:








Green Garlic

Recipes of the week:

Leek and Zucchini Pasta recipe


3 cups of Rotini pasta.
2 medium leeks.
1 medium zucchini, thinly sliced.
2 tablespoons of vegetable oil.
1 ½ cups of sliced mushrooms.
1 cup of sour cream.
¼ cup of dry white wine.
1 teaspoon of tarragon leaves.
½ teaspoon of salt.

Preparation Instructions:

Discard the green part of leeks and slice thinly lengthways.

In a large pan, heat the oil over medium-high heat.

Sauté the leeks, mushrooms, and zucchini for 5 minutes.

Add the dry white wine and simmer for another 5 minutes.

Stir in the cream, tarragon and salt.

Bring to a boil and simmer until slightly thickened.

While preparing sauce, cook the Rotini pasta according the instructions on its packaging.

Drain thoroughly.

Spoon onto plates and top with sauce.

Zucchini Carrot Bread (requires a dehydrator) 

  • 3 Cups Sprouted Wheat
  • 1 C Flax Seeds, ground
  • 3 small zucchini
  • 3 Carrots
  • 1 Shallot

Place carrots in food processor and process to small dice and set aside. Place wheat berries in food processor. Process until berries start to mash. Add flax seeds and zucchini (cut into chunks).  Process until zucchini becomes incorporated. Add carrots and shallot (cut into small chunks). Process the whole mixture until everything is incorporated and in a very small dice.

Spread on dehydrator sheet. (Use the teflon sheet over the mesh screen). Mixture should be at least 1/4 inch thick, a little thicker if you like your bread thicker. An offset spatula works well for this as the dough can be quite sticky. Place in dehydrator for at least 6 hours. When the top is quite dry, flip the bread and cut into pieces. Place the pieces on the screen and dehydrate until almost dry. I like to leave a little moisture in this so that it isn’t super hard. Store in refrigerator for 2 weeks.

I love to just stack this with veggies and a little raw humus for a quick meal.

Zucchini Muffins Recipe

For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I’ve made these both ways, and the butter version just tastes better.


  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 1 1/3 cup sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts (optional)
  • 1 cup raisins or dried cranberries (optional)


You don’t need a mixer for this recipe.

1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.

2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffintin).

Fairview Gardens on KCOY Live last week:

Click HERE to watch Video #1.

Click HERE to watch Video # 2.

Click HERE to watch Video #3.

Work Trade Opportunities

Currently we are looking to update our Website.

If you are interested in trading your Web Design knowledge for a CSA Membership please contact Mark.



CSA Worktraders Erinn, Monica and Naomi.


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