Ferments + Flour got interviewed...

By Lisa from FoisGrasAndFunnelCakes.com! She's based out of Oakland and writes a blog mapping out her own cooking adventures! I love all of her experiments with jams and jarred conserves using unique flavor combinations. Recently she started a series of interviews for local artisans and Ferments + Flour was lucky enough to make the grade! We got to talking about how we started and what inspires us over at Craftsman & Wolves in SF.  Thanks Lisa!

CHECK IT OUT HERE!

PICKLES FOR SALE

There are still plenty of jars of CLASSIC SAUERKRAUT and KIMCHI RADISHES left for sale! Sold in 8 oz. containers. Make sure you get yours today! The radishes are excellent on rice and I love putting the sauerkraut on sandwiches and salads. 

We're on Good Eggs!

The time has come! I'm so excited to report that Ferments + Flour finally has a published Webstand on GoodEggs.com!

For those of you who don't know what Good Eggs is, let me begin. They are a wonderful company that started up here in the Bay Area (and are expanding!!) to bring local producers together under one roof to share their goods with fellow locals. You order online, and they deliver everything in one bag, whether you live up in Marin or down in Mountain View. Their online marketplace sells things from fresh produce to pantry staples, to grass-fed meats. The variety is amazing, and the quality is even better. I've already ordered a couple times from them and they are an incredible group of people who deliver excellent customer service along with excellent quality product. Now I'm fortunate to be a vendor as well!

The view of the Webstand.

Anyways, after lots of preparation, all of my products have made their way onto a Webstand, presented by Good Eggs. All of my seasonal shortbreads, pickles, and Kombucha are available to all, just like they are here! On top of having an incredibly helpful staff, their website (especially for a vendor) is so organized; it's easy to view items by category, date ordered, etc. Example: you can order those peaches with a pound of chuck together to be picked up on Thursday.

If you're looking for an alternative and convenient method of ordering Ferments + Flour products, be sure to check out our Webstand on Good Eggs! 

Kombucha For Daysss

I officially have more Kombucha than I know what to do with--I used to never think that was possible. Usually I space out the times I create new batches so I'll always have a steady supply on hand. This time I managed to make two 2 gallon jars simultaneously, leaving me with, yes, 4 gallons total. They need an entire fridge just for themselves.

Hogging the entire fridge.

Basically all this just means is that I need your help! I may have made an abundance, but it's nonetheless a delicious abundance and I couldn't be happier with the outcome! This time I created a green and black tea base. In addition I will be offering 3 flavors! You can of course enjoy your Kombucha plain, or I will have freshly squeezed APPLE JUICE available as well as the ever so popular and freshly squeezed LEMON-GINGER!! I didn't know which one I liked more so I thought I'd share both of the bests with everyone.

My hard working SCOBY (his name is Bart).

Remember you can get your Kombucha by emailing me at fermentsandflour@gmail.com or just purchasing through a PayPal account via this website. I offer 2 different sizes: either 12 oz. for $3.75 or 750 ml. for $7. Feel free to email with any other questions as well!

Choose size:

12 oz $3.75 USD 750 ml $7.00 USD

Make sure to include what flavor you would like during checkout.

Fresh Pickles! Kind of Misleading...

...Only because pickles aren't, really, fresh. I can say, however, that I just freshly bottled some golden beet pickles that have been fermenting for a couple of weeks now! 

My local market never fails in providing me with beautiful varieties of produce from around the area. This time I noticed the glowing golden beets that looked like they were destined to ferment. They were young and tiny, perfect for any preparation. I must have picked out 5 pounds, and they were all intended to sit in my crock. And sit, and sit, and sit. 

Steeped with jalapeño, garlic, and ginger, these beets have a subtle flavor and are not heavy on the spice. They are still super crunchy and haven't yet taken on the intense effervescent mouth sensation, which makes them super easy to eat, even alone. I'm already a fan of thinly slicing them and eating them alone, or with a light dressing. But I've also repurposed them in soups, salads, and garnishes. 

Get them soon because there's a limited amount and I'll eat them all if you don't!

It's Growing! (The Garden, That Is...)

Cilantro sprouts

The beautiful location where I source all of the shortbread herbaceous goodness is GROWING! The place I speak of is my mine and parent's home garden down in the Peninsula where I grew up. This garden is way older than I am and this year we just made renovations to the aging beds of dirt. Our dinky and ineffective wooden beds were no match for squirrels and bunny rabbits. After lots of lots of dirt shoveling, my dad was able to raise the beds about two feet! This especially makes me happy because of the abundance of root veggies I can now grow...Dragon carrots, daikon radish, watermelon radish, Nantes carrots...mmmm.
 adjustments and

Itty bitty herb sprouts

Anways, we started planting seeds and seedlings about a week ago and we're already getting some sproutage! Plenty of herbs. An entire bed devoted to them. Multiple kinds of thyme, rosemary, sage, cilantro, parsley, chives, and more than enough basil for all of the pesto! And the onion bulbs are already peeking through as well. Shallot shortbread anyone? Definitely chive.

Chives!

The baby tomato plants were the first to take root. We have hybrids this year that started to sprout thanks to the many different kinds of tomato varieties we had last year. My mom is an heirloom tomato fanatic, so you can be sure that we had at least 8 kinds of tomatoes co-existing in our cramped, little garden. I feel like our black cherry tomatoes would go pretty well with the basil shortbread...Any maybe some pickled baby Green Zebras?

New Shortbread Member!

In honor of this beautiful weather, and the greens that grow as a result, I've decided to add another seasonal shortbread flavor: BASIL.

There was beautiful basil up for grabs in the discount section of Monterey Market this past

Been bakin' away all day.

week and I couldn't pass up the opportunity to incorporate it into the shortbreads! It's a beautiful ingredient to add just alone--it's delicious in its simplicity. After tasting the final result, I feel like these could be paired with anything ranging from sweet or savory flavors. After visiting INNA Jams  in Emeryville this week and buying some beautiful spreads, my mind immediately thought of pairing their Seascape Strawberry jam with the shortbread. Perfect pairing of sweet and savory.

While experimenting with this new seasonal flavor, I simultaneously made more batches of the existing trio of shortbreads! I'm now offering the goods in rounds instead of squares for more uniform and even cookies. Pictures of everything to come!!

Meanwhile, all of the pickles are bubbling away in their crocks...