The Cultured Club

Another beautiful afternoon at camelshumpfarm.

Oh hello, looking for a me? Stop by Camels Hump Farm Sunday 6/28 between 2-3:30p. I’m bringing extra fresh, live kombucha cultures with starter tea. No revitalizing a dehydrated starter, which means you’ll be able to start making kombucha right away and have up to 1 gallon in as few as 9 days.
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Adopt one of our beautiful SCOBYs and start brewing your own delicious booch. It will continue to grow and thrive and as long as well cared for will last a lifetime!
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YOUR PACKAGE WILL INCLUDE:
❤️ (1) SCOBY to brew up to 1 gallon immediately
❤️ STRONG starter tea
❤️ Printed easy-to-follow instructions
❤️ Recipes
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Making your own kombucha lets you control the ingredients, customize flavors, AND save big compared to store-bought options.
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Looking forward to seeing you on Sunday, June 28th from 2-3:30p at Camels Hump Farm in Bethlehem, PA for Kombucha 101: Brewing Basics!
(Investment $25 + $10 for SCOBY starter culture)
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Come for the relaxed, cozy vibes and kombucha tasting samples. Leave with knowing how to easily make delicious kombucha at home in less than 30 minutes a week. I’ll demonstrate the brew process step-by-step and answer your questions, giving you the confidence needed to make your own gut-healthy kombucha.
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We aim for eating locally and seasonally whenever possible. Cleaned up the last of our strawberry haul from our annual picking tradition Seiple Farms.
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Had full intention of baking a sourdough strawberry bread, but life. If you’ve picked strawberries, you know they ripen quickly, like next day quickly. Ended up freezing for future kefir smoothies. The scrappy ones went to kombucha 2F.

Enjoyed a sunny afternoon with my family getting fermenty in New Paltz Twin Star Orchards - New Paltz, NY Fermentation Festival. Some of my favorite vendors Tara Whitsitt Kirsten K. Shockey NYrture NY Natto Y E S F O L K Would have loved to snag a tote bag though. They were all out by 2:30p.

Who else is eating bowls of watermelon? Reduce kitchen waste, maximize nutrition and grocery budget - ferment the rinds! Cut rind into bite-sized pieces instead of throwing away. Add to a jar with garlic,crushed red pepper, black peppercorn, sea salt, and dill. Leave on counter for four days to ferment, burping as necessary. Keep in fridge. Packed with flavor, these are a tasty snack and charcuterie add.

I forgot how much I enjoyed this recipe. We don’t typically buy cilantro since my husband has an aversion to it. But a friend of mine (thanks Nikida!) shared a hefty amount of beautiful, homegrown cilantro with us and well I couldn’t let it go to waste.
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Inspired by an empanada place we visited when living in Hoboken I remembered this fermented Chimichurri recipe. I mixed a couple bunches of cilantro, finely chopped, few heads of minced garlic, a couple teaspoons crushed red pepper flakes, 1 1/2 teaspoons salt, juice of two lemons, half cup extra-virgin olive oil, and quarter cup dilly carrot brine. Cover and let sit on counter for 24 hours. If cilantro tastes like soap to you too, know that at least in our experience, it’s completely gone in the fermentation process. You could also swap out for parsley...
It’s good far a week in the fridge, if it even makes it that long. It hits all the right notes—garlicky, spicy, tangy. You’ll find yourself experimenting with different combos. We’ve tried it on dumplings, salad, white chili & rice, and sandwiches. I won’t let it get off my radar this time.

I’m experimenting with soaked flour baking hoping to make the goods more nutritious and digestible.
Whole grain flours have phytic acid and enzyme inhibitors. When adding a soaking step to a recipe, a good amount of phytic acid is neutralized. The baking deactivates the most of the enzyme inhibitors. 👍
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With this batch of muffins, I soaked whole wheat flour with sourdough starter discard, and organic whole milk overnight on the counter. I added eggs, vanilla extract, butter, sugar, unsweetened shaved coconut, golden raisins, chopped pecans. Baked at 350° for 25 minutes.
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Happy with the way these came out. I’m thinking about going savory next batch with some garden kale, tomato, and cheddar. 😋
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Curious to know. What are you all baking these days?

Tepache is Mexico’s lightly fizzy pineapple fermented beverage. It’s wonderful and refreshing! Made from the fruit’s peel and core - reducing kitchen waste. It ferments quickly and in warm weather only takes a couple days to make.

Well, hello fermenty friends! I hope you’re doing well and that you’re not spending too much time contemplating the upside down of the world. If so, maybe you need a distraction - and I might have just the thing.

I’m doing a Beginner’s Kombucha demo and tasting at Camel’s Hump Farm & Nature Center in Bethlehem. PA on Sunday, April 19.
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It’s a conservative $25 fee for an hour and a half of fun and an opportunity to learn a rewarding skill.
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Hope to see you, and bring a friend - It’s so nice to meet people in real life instead of on a screen! …