Lets make Kombucha

There is always a huge jar of brewing kombucha in my kitchen that looks like a scary science experiment gone wrong.  But this fermented tea drink is so much more then it seems. Don't let the look or smell scare you, it has so many wonderful health benefits and has been around for thousands of years. It originated in Russia but became much more popular in China. In essence it is a fermented tea drink that it full of yeasts and bacteria that are greatly beneficial for our bodies. Kombucha is also full of probiotics. These little bugs are critical for a healthy immune system and regulating digestion.  I have taught a few classes on making kombucha now and i the one thing I learned is that i can not stress enough how easy this is! Do not stress or doubt yourself or your brewing boooch batch. There are only 5 ingredients to make kombucha...
1 cup raw organic sugar
4 organic black tea bags
1 gallon of water
1 Kombucha mushroom
1 glass gallon jar

Alright now to combine the ingredients is easy but there is a way i find works the best. Since your mushroom likes to ferment at a warm temperature it is nice to keep it happy. Take your gallon of water and pour 1/3 of in into a pot and turn uP the heat! Add the cup of sugar and stir until it is dissolved. Then when the water is almost to  boil add the tea bags and turn off the heat.  Steep the tea for around 5 minutes. Pour your super sweet tea into the glass jar, then add the rest of the water from your gallon which is room temperature now the water in your jar is much warmer than room temp but not hot. This is idea for komucha mushrooms! Only now will I let you add your mushroom, hot water will kill your mushroom and cold temps keep it dormant so keep it happy and it will reward you greatly!
What exactly is a kombucha mushroom anyway? Well its not a mushroom at all, actually it is a whole bunch of enzymes and yeasts that stick together and form a pancake looking thing called a mushroom.  These are available online or from a friend who just finished a batch of kombucha. see every time you make a fresh batch the mushroom grows a new mushroom on top of it, these can be used in a frest batch, given to a good home, or composted. My favorite online source for mushrooms is http://www.kombuchaamerica.com/.  I have used these mushrooms personally and I also order these for when i teach classes.
Behold the beauty!

Now that you've added all your ingredients together cover your jar with a clean cloth or a few paper towels no lids! The kombucha will release CO2 while it ferments and it wont work if it cant release its pressure. I always put a rubber band around the top over the cloth just so no critters get in. Sit in a warm spot for two weeks. Your mushroom will sink and float depending on its mood.  After two weeks remove the mushroom and bottle up your booch. Put it in the fridge so it doesn't keep fermenting. Now enjoy! Stir in some fresh fruit, herbs, juices, or jams! So healthy and refreshing for these hot summer days.

Green Thumb

There is almost nothing more satisfying then eating fresh food from the garden you planted.  But not all of us have the luxury of luscious gardens at our homes. Do not fear terracotta is here! I'm talking about potted gardens, not just for roof tops anymore.  I have created a very large pot garden right on my deck this year. Ive used lots of clay pots but some plastic ones too. I have also found objects to reuse as fllower pots as well. I am using old drawers that work great for my squash plant and some large leafy plants like kale and parsley.  I also have old chicken feed holders turned into huge flower boxes that work beautifuly. There are also a few tea cups and mason jars which are great for herbs. Think outside the box when looking for pots for your veggie garden. It is so beautiful and very simple! There are so many fruits and veggies that thrive in pots, as long as there is good sunlight and they stay watered.  I am growing multiple types of kale's and lettuces', broccoli, and beets.  Also strawberries, tomatoes and squash. Not to mention lots of culinary and medicinal flowers and herbs! Just another simple joy to add to your day. Plant something!

Scapes

Its garlic scape season! These green spirals are at every farmers market from sea to shining sea! If you've never used these curly beauties I highly recommend them. They can seem intimidating as they are pretty unique looking and they are very firm.  They have an amazing garlic flavor and are juicy when you slice them up.  I decided to make a raw vegan pesto and an infused olive oil. 

This was the first time I have ever made a pesto actually. I did lots or searching for different pesto recipes and mixed and matched all the things that looked appealing to me. But I then added a few curved balls. I promise it will not disappoint you.

Garlic Pesto
3 Garlic Scapes
1/2 cup fresh Basil
2 tbsp pine nuts
1 tbsp cashews
3 1/2 tbsp olive oil
1 tsp lemon juice
1/2 cup Bib or Boston lettuce
2 tsp tahini
BIG pinch Cayenne pepper
pinch of salt and pepper

Blend everything together in the food processor and enjoy!

The second scape creation is a spicy basil scape infused olive oil which was delicious on my dinner salad. Believe it or not this is much more time consuming than the first recipe.

Spicy Basil and Scape Infuse Olive Oil
1 Garlic Scape
2 tbsp Fresh Basil
1/2 tbsp chili pepper flakes
1 cup olive oil

Heat all ingredients in a pan until the oil starts lightly sizzling then turn off heat but do not remove the pan and let oil come to room temperature. Then do it again. Strain the oil and enjoy! its so great!

Need an idea for how to use the pesto? Pizza of coarse! I got a portobello mushroom cap flipped it upside down covered the bottom, which is actually the mushroom top, with olive oil.  Then i spread the pesto over it and sprinkled some vegan cheese on it and baked it for a half an hour. When it was done i sprinkled some basil and poured a balsamic glaze on top. It was wonderful.

I hope youve gotten excited about scapes, now get cooking!