Fermentation Fundamentals ~ The Autumn Edition

With the 2016 growing season coming to an end, I'm making the most of what's left in the garden and seeing how I can best preserve it for later use. Peppers, tomatoes, and carrots have long since been brined and they are now ready to blend together into delicious hot sauces. Several batches of kimchi and kraut were produced from the ingredients harvested here on and will store down in the basement until being incorporated into our winter and spring meals. Wild fruits, what didn't get consumed as picked, ended up in carboys with a mixture of chaga tea, honey, and yeast, and will ferment until transformed into honey wine (mead). This alcoholic brew will serve as a tasty beverage, but also delivering the medicines of the wild ingredients that make up each batch. 

It has taken several years to create efficient kitchen systems, but I feel I am in a place where my lifestyle and my culinary habits work together throughout the year. With a better understanding of what grows around my home and throughout the state, I now know when extra efforts are needed to maximize the seasons. Come May, I know to be on the lookout for fiddleheads and wild leeks, while September and October are for acorn gathering. Late summer here in Maine brings an abundance of amazing local fare including everything from heirloom tomatoes to copious amounts of root vegetables.

While I can purchase just about any ingredient I want at any major grocery store any day of the year, I choose to consume the foods that grow closest to my home and are picked at their maximum ripeness. Choosing to eat local all year long means having to know and utilize techniques that will allow you to have quality foods on hand for months on end. That's where fermentation comes in. Salt and Time have allowed me to preserve the seasons, expand my pantry, and improve the availability of nutrients in each ingredient. Fermentation has become a way of life, a way I keep myself and my family healthy throughout the year. 

 

On November 14th, join me and students from around the globe on a 4 week journey through the vast world of fermentation. Each week, we will focus on a different category of fermentation, with tips, videos, lessons, and live calls to help you fully understand the ins and outs of each technique shared. With the group discussions in the classroom and out Facebook group, you will be able to connect with other students, share your successes, and get daily feedback from on your questions. 

Top 50 Food Activists

I am very passionate about eating a diet based on your local ecosystem and do my best to share that with people across the globe. A recent email came in sharing that I have been selected amongst a stellar lineup of folks doing the same thing. Michael Pollen, Michele Obama, and Jamie Oliver are just a few of the brilliant minds inspiring the world to make better choices about the food they eat. 

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Interview on House of Citrine

I feel like a very blessed man to live the life I live. Looking back to my life, even just 10 years ago, I would have never thought I would be where I am today. I live in Maine, off-grid, and do my best to live a sustainable lifestyle that respects the land, the animals, and the people who come and go. 

I'm not interviewed often, so it's a real pleasure to be asked to share a bit about myself, my family, cooking, and the off-grid lifestyle I live. Sima, from the House of Citrine, came up with some beautiful questions and featured me on her website. 

Check it out and let me know what you think! Continue reading HERE.

 

Dispatch 8 ~ Death and Rebirth

Dispatch 8 of Daniel Vitalis's ReWild Yourself! magazine has just been released and Frank has been a contributing author for all 8 releases. The latest magazine is entitled Death and Rebirth and Frank shares his experiences around raising and slaughtering animals on the farm.

Here's an excerpt from the article.

“Until I visited a working slaughtering house, I was rather naive to the idea of killing in order to eat and survive. I was 19 years old and attending the New England Culinary Institute when I got an up close and personal visual of a cow slaughter. It was a potent experience for sure, enough that some students stayed put in the car during the process. It gave me a better understanding of the realities of raising animals for food, and what it takes to do that. Until that moment, I blindly ate meat, wrapped in plastic on sturdy styrofoam dishes, never asking “where did this come from?”

To read the full article please click HERE