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Looking forward to all the buzz about honey tomorrow @hillsboroughcastle #honeyfair.
My father was a bee keeper and his honey production was my childhood apprenticeship. I have the smell of beeswax etched in my soul.
Me, myself & I guess my Dad’s blessing will be sharing some honey ferment ideas at 4pm each day on the food stage, Saturday & Sunday.
How can we use this precious resource not only to sweeten our lives but to make medicine for the months to come?
You will be pleasantly surprised how well this sweat nectar makes the medicine go down.
🐝💗
I have been off-grid in a field in Ireland for the majority of July at the enriching landscapes of EARTHSONG camps.
It has been utter bliss.
Old friends
New friends.
New learnings.
Fab sharings.
I have slowed to a pace which is hard to quicken in this racey world.
I am caught in a hard land.
My nervous system trying to integrate then and now.
If you have emailed me, I shall respond at some point.
If you have ordered, your goods will get to you soon.
If you want to say hello, please do. I am already missing the human connection. This platform gives so little.
💗
The kitchen is soon closing for the month of July. In the next day or two we will have some opportunities to order direct from us. Kimchi, kraut, your BBQ chilli tickle and some preserved lemons to make everything taste of sunshine.
I wish to go to the woods and rest up by a stream. Forget the beach.
This is what I long for.
Along with some sun.
There is will recite this Sufi poem again and again until I return in late summer relaxed:
‘Learning to wait, allowing what is to be, allowing the way of grace to guide, to fill my being. Waiting, allowing, no rush, no push, just being.’
#Natures pharmacy.
Are you heading away on holidays this summer?
We have bottled up some travel friendly 100ml, immune shots of master tonic for you.
Not jealous, just at your service 😜
Limited stock so if you feel you need a little friendly bottle in your luggage, drop me a message et Bon voyage ☀️
It’s quite possible I have taught you all at this stage.
(Or it’s more likely the social media algorithm does not like this kinda alchemy) HOWEVER next week, Tuesday in fact, we are running out fizzy fermentation pop class in preparation for the summer cocktail parties or the unquenchable thirst the summer heat brings.
(We live in hope on the island of Ireland)
Would you like to make your ginger beer that delivers all of the flavour but not the glucose spike?.
Or perhaps you love a straight up lemonade? But with some gut goodness?
What about those forage finds or herbs in the garden?
We can transform them all into something that wants to be out of the bottle, as you can see, and in your tummy.
Summer fizzy fun.
Booking closes this Saturday so I may prepare for the fizz pop adventure @vaultartistsni
Want to join us?
Booking is in the bio.
A share is much appreciated to make the news travel far 🎉
I met a young man recently, bright eyed, big smile with the eager desire to learn more.
He had just started fermenting.
Maybe less than two weeks.
Despite my jaded tone, he couldn’t believe he was just meeting me. A published author on the topic.
It was a stroke of serendipity.
After ten years of teaching, experimenting, sharing, enthusiasm and the rest, it reminded me that there are indeed still folk who have yet to learn of the joys of fermentation.
For taste.
For health,
For necessity,
For preservation,
For climate action.
This is a delightful process which results in fab food for you. It creates change with every forkful.
So after what feels like a very long time, i am going to offer a one-off FERMENTATION FUN event.
Come with an open mind, with plenty of room for new information. We will taste some foods, fill some jars, play with some veg and some bacteria and open Pandora’s box of possibility, conversation and new microbiome awareness.
JUNE 18th.
CULTURED HQ
Link in bio 🙏
You may have noticed we have a few new faces in the club and some classic products on trial in local stores for retail.
It’s a new chapter in our story.
After ten years of fermentation education and the hokey cokey with production, we have a new limb to our business.
Over at @themulticulturedclub we are making all sorts of memories.
We have preserved some lemons which is a family heirloom recipe from Sudan.
We are introducing kimchi to palates who have never tasted such a thing, and with this we will be expanding our kimchi offering new cultural fusions.
We are adding all kinds of spice to our saurekraut, and our funky addictive chilli tickle goes up and down the Scoville scale depending on which African countries are present on production day.
We have evolved to become a dynamic collaboration between @anakacollective and ourselves, @theculturedclub, to offer opportunity, integration, training, community and this delicious food to women with direct experience of the asylum system who are making Belfast home.
We celebrate diversity.
We represent inclusion.
We care about culture.
We are food sovereignty.
We promote a healthy, low-waste sustainable lifestyle.
If you see our products on the shelves, tag us @theculturedclub @themulticulturedclub
If there is a shelf where you would like to see these products drop a message or tag the shop.
Offer us feedback, we are open to shift with your needs.
We greatly appreciate your support of this vision and our mission by purchasing these products. Your support benefits those marginalised by the asylum system.
We have worked hard to get this far and @cocomonket has done such a fab job to capture the magic of our CLUB. Help us spread the love.
If you wish to collaborate with us
Just say hello.
Love wins
💗
Dear Fermenters.
I know how it starts!!!
You hear the microbes speaking to you and next thing you are alone in your kitchen doing things with food no one around you understands.
Well now you never have to be alone, as something symbiotic is occurring.
A community of cool cats (or are we donkeys? In house joke, moving on)
A Fermenter’s Guild.
Do follow along @fermentersguild as yesterday this bunch of funky folk met to establish the things we need to thrive.
This is the brainchild of the one and only ‘man in a pink suit’ @thekojikitchen, nicely balanced out by brainmama @the.umbel ✨
Thanks @aguademadre for hosting this exciting meet up in your fabulous fermentation, in Hackney. I’ll be back for the water kefir alone.
#fermentationmakestheworldgoround
#Preserved lemons
How to do you use them?
As we launch these jars of sunshine on to nearby shelves, this is possibly my most asked question of 2022.
And in answering it gives me perfect opportunity to explain how I cook. It’s simple.
I cook up something plain, like quinoa, rice, some veg, a frittata or a one pot wonder and then I use a flavour bomb ferment to pull it all together.
You can refer to the master of flavour and Middle Eastern cuisine @ottolenghi for full preserved lemon genius.
Where you need acid & salt then reach for these.
Stews, hummus, Mayo….
As it’s salad season I have one particular preserved lemon dressing I love to use. Recipe below.
There’s a very sweet story behind these lemons made @themulticulturedclub
They are a traditional Sudanese recipe and they are divine.
If Belfast is local to you, you can pick up a jar
@thenutmeghealth @indiefude @biarebelramen @bethanyfruitmarket @thes3cretmarket
Hit me with other places please.
Soon @themulticulturedclub will be functioning online with our range of goods for special delivery.
Elevate your meal one zingy bite at a time. Profit from our sales goes straight to a crisis fund to support the beautiful multi-cultured team.
Grab a jar and whizz this together:
1 preserved lemon wedge
1/2 cup full fat Greek yoghurt
2 Tbsp water
5-6 Tbsp olive oil
Pinch of black pepper
1/4 tsp sugar/xylitol (optional)
Eat with salad, fish, potatoes, quinoa, tabbouleh, lamb. Let the lemons do their thing on your plate!!
💗🍋💗
Do you grow your own?
If you do you get it 🌱
Come harvest your know just how much work has gone into your foods creation 🥕
Without this interaction and patience it’s easy to see how we can become so detached.
It is easier to waste food we have not had to grow.
So, Just in time for EARTH DAY I want to plant this seed…. That we start to take food waste seriously.
Waste doesn’t just cost money it’s costs the Earth.
There is much we can do to store food correctly or preserve it.
That’s why we are hosting this event ON THE TURN.
Learn how to respond to that withered, neglected bit of veg in the fridge by turning it into something of a culinary delight.
MAY 8th
2pm-4pm
@The Cultured Club HQ
Extravaganza entry tickets in the bio link.
Gratitude to my friend Kareen of @monkeyshine_makes for her gardening efforts and camera presence 💗🌱💗