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Use of a Weight in Fermentation

Fermentation, In the Kitchen, Light Cellar, NaturalFoodcraft / Sep 01

Using a weight to hold your vegetable down in the brine is essential. Find out why and how...

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Homemade Pickles

Fermentation, In the Kitchen, inspiration, NaturalFoodcraft / Aug 22

Learn about the fermentation of Pickles!...

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Saskatoon Berry Jam

Berries, In the Kitchen, inspiration, NaturalFoodcraft, Wild Food / Jul 20

Homemade Saskatoon Berry jam with Homemade yogurt 💜 This is one way to use the abundance of Saskatoons that are out right now. Or any wild fruit for that matter...

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Recent Posts
  • Chokecherries: How to Find, Harvest & Prepare
  • Herbal Inspiration – Become Your Own Herbalist
  • Use of a Weight in Fermentation
  • Dry-hopped Wild Mint Mead
  • How to Make Gluten-free Bread
Related Posts
Herbal Inspiration – Become Your Own Herbalist
Use of a Weight in Fermentation
Homemade Pickles
Maccha Mint Ice Cream
Learn about the Buffalo Berry with Latifa
INSTAGRAM
  • Haskap The first berry to be ripe and ready to harvest in here in AB. Think of it like a prairie blueberry Also known as Honey Berry - they are similar in colour but shaped more like an oblong grape. Not as sweet but still delicious. I highly recommend you get a couple for your yard. Nice to have a berry harvest in June! Once the bush is established they can give quite the yield. Have you tried haskap? Have a bush or two in your yard?
  • What’s Next? For you as an individual, an entrepreneur and or as a leader in your community, workplace or family? Life is what we make it. We get to choose. It is up to us to vision how we want our life experience to be and set about creating it. By no means is this process or even life itself easy... but it’s worth it! When was the last time you really stretched yourself to achieve a dream that actually intimidated and scared the heck out of you?! Were you successful? And perhaps even if you might not of got as far as you might of set the bar, I bet you grew so much and far more than had you not. This year I’ve set my goal to share my story and the lessons I’ve learned about trying to make the world a better place being an entrepreneur. This is one of the first photos and messages I’ll be sharing from the keynote public event I put on in Calgary in April at the Cardel theatre that launched that concept into creation. It was a massive stretch for me to dream and take action to put it all together. Literally the weekend before the event knowing more than 100 people were showing up, I was a mess... still unclear on how my message was going to come together. I kept reminding myself that the message emerges out of the MESS... we have to go through that process first. It takes courage and commitment. I am continuing on with my next steps to keep making my “what’s next” a reality. How about you? Need a little encouragement? Some inspiration? Drop a note below... and if you can make it, I’ll be sharing my story and message this Friday to an audience of entrepreneurs, business owners and leaders in Edmonton - if you’re in town, please join me. I’d love to help you on your way. Details are here as well as link in bio: https://bit.ly/2sPRE3j
  • Pickled Spruce tips in the making... I consider Spruce tips a delicious seasonal vegetable 🌲 Very abundant this year again as most years they are. I’ll enjoy them off the tree during my daily walks, as well as pick them to turn them into syrup and mead and also lacto-ferment them as I’m doing so here. Already with a bright lemon flavour through the action of the probiotics proliferating in the salt brine they’re in, these tips will develop a deeper sour flavour that is a lovely condiment Have you ever pickled Spruce tips? Have a favourite pickle? Let me know on the comments below Summer is the time for pickling... #friendlyferments
  • In addition to teaching Elixir Crafting classes I’ve been spending a little more time behind the Elixir bar at our new pop-up location in Inglewood. It’s been fun to be a little less behind the scenes and more on the floor and interactive. I’ll be between both shops this week before heading to the Kootenays to teach @kootenayherbconference If you’re in either area, I hope you drop by as it would be great to see you I’m stoked for the Spring & Summer - how about you?! 🌞✨ #elixirlife #lightcellar #activatetheupgrade 📷 @jenniferbrazil
  • Stoked for a new chapter of @lightcellar opening a pop-up right inside @biteyyc in Inglewood We’ll be here all summer serving up select elixirs and offering some our top products Come on down and say hi
  • Mead-sicles... Fun & refreshing 💫 There will be plenty opportunity this Summer to enjoy a Mead-sicle... which is essentially home-made Mead (herbal superfood honey wine) frozen into a popsicle ✨ I dilute with a little water before freezing so it’s not too strong 😉 The one pictured here is a mead made from Chokecherries I harvested last year. Mead is one of the great ways I have found to preserve and enjoy a wild food harvest for months (even years) to come. They are very simple to make with only a few considerations to keep in mind and the equipment and ingredients are not very much either. If you’re interested in learning how to create your very own herbal honey wine the next opportunity is June 9th Light Cellar Fun, delicious and refreshing times await... Any mead makers out there? Have you tried the meadsicle?
Copyright Malcolm Saunders 2016