By Joe Cowan
Director of Operations
Kvass is a very basic fermented drink that is traditionally made with rye bread and flavored with fruit, vegetables, or herbs. I make a lot of rye bread, especially during the summer months so I don’t need to add a starter culture to my jars. The starter, mostly composed of rye flour, is entirely sufficient to get the fermentation going. At this point, I am simply choosing things from my weekly CSA to ferment or dehydrate. Beet Kvass is an easy choice since I love a glass mixed with sparkling water or made into borscht. I am also going to attempt a loaf of 20% rye bread with Beet Kvass as the liquid instead of water.
3-4 large red, chiogga, or gold beets, rinsed and chopped
2 tbsp salt
28 oz water
1 32 oz mason jar
1 bread towel
Optional: 1 tbsp starter or yogurt whey
Is your ovenproof dish buried at the back of your cupboard collecting dust? If so, dig it out, blow away the dust, and give it a good clean; you will need it for this baked fish recipe. This super versatile recipe is a complete meal, especially if you pair it with mashed potatoes; more on this later. You will also love this recipe if you like to keep washing up to a minimum. Although this recipe is made with red snapper, it works equally well with any type of white flaky fish such as cod, tilapia, bass, grouper or haddock.
What pies are on your family’s Thanksgiving table? Are they the usual apple, pumpkin, sweet potato, and pecan? Why not change it up? After all, variety is the spice of life and cake reminds us of celebrations.
This celebration cake is packed with fruits, dried vegetables, healthy fats, and spices. It is similar in texture to carrot cake yet tastes like Thanksgiving. Due to the moistness, mini cake and muffin pans are used, as a standard-sized cake would crumble too easily during the filling and frosting stage. Mini cakes and cupcakes are festively fun and small enough to sample other desserts without feeling overindulgent. (Like that's not going to happen on Thanksgiving 🦃.)