by Christophe Mouze | Aug 26, 2020 | food and drink
Mead, sometimes referred to as honey wine, may not be a popular fermented drink any longer, but it is one of the most ancient ones, and it’s very easy to make. It is made by fermenting honey with water, usually with some flavouring added. Depending on the...
by Christophe Mouze | Jun 12, 2020 | food and drink
We have several elders bushes on the farm, and they have just started producing their annual crop of creamy-white, musty smelling flowers— a bit later than usual. I love elder flowers. They have a subtle and light aroma and are traditionally used to make cordial. We...
by Christophe Mouze | Mar 29, 2020 | food and drink
Serves 4 4 large potatoes (about 1 lb) 1 large onion 1 large bag of fresh nettles tops 1 handful of wild garlic leaves 2 tablespoons ghee (or sunflower oil) Salt and pepper to taste This is a delicious soup to make in the spring, when the nettles are young and the...
by Christophe Mouze | Jul 29, 2018 | food and drink
Our love affair with fermented food is forever deepening and growing stronger! In the early days, it was just sourdough bread, and gallons of elderflower champagne in June. Then, in 2005, I discovered lacto fermented vegetables while woofing in the South of France...
by Christophe Mouze | Jun 22, 2018 | food and drink
Foraging may be a bit of a dying art, for most people, it’s just blackberry picking in late Summer. But June offers some great foraging opportunities in the form of elder flowers. The elder bush is native to the British isles and is a very commonly found in...
by Christophe Mouze | Apr 23, 2011 | food and drink
Over the last number of years we have embarked on many a project to help build (to use the word favoured by Rob Hopkins and his Transition movement) resilience. And while some of these experiments have had dubious results, our foray into milking sheep has been a...
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