Pass the ‘bucha!

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First time I had sampled Kombucha was in the front seat of my mothers car at the end of my fifth grade year. My reaction to the acrid liquid looked a lot like I had just drank vinegar. Well… I was only eleven. The second pint was at a whole foods in Andover (typical I know). The third and fourth were also, probably, from G.T. Daves well stocked collection across from the burrito station (where I hung out in high school), but for a better story, it was around this time that I began the relatively easy process of crafting my own organic brew. So the fifteenth fourth pint came from my own kitchen.

Here’s a shot of my own brew, likely a half dozen tries away from achieving something characteristically and tastefully Maine… It was more fiery than sweet, but also cost me less than a quarter. Soon enough I’ll attempt ‘Sunday Morning Pancakes’ which will combine blueberries and maple syrup.

What was once hard to find, or at least offered an odd experience in the process, is now stocked at your local store. So if you see a glass or tap of this tasty beverage, get after it.. If making by hand, opt for ginger and fresh squeezed juices, like lemon, orange, or grapefruit. Assuming you like the same thing I like.

Thanks to the Urban Farm Fermentory for the professional bottles that they did not hand me directly.

Homemade Beet Burger

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I was first introduced to beets while working at a local pizza parlor farmhouse. The kitchen brought local ingredients from all over the southern state of Maine. Black Rock Farm, Kelly Orchard, Breezy Hill… Each pie featured a real farm as its title. Although the beets came into play for salads, as a pizza cook I was responsible for heating these savory roots in our wood fired brick oven. So to say my experiences with this illustrious vegetable are extraordinary is an understatement. I could tell you that my time in the back of Owens Farmhouse was also rather weird, but that’s to be expected from an organic kitchen, no? Instead, what I should tell you is that this Beet Black Bean burger creation is my absolute favorite at the moment, and offers the magic equation that might have saved Owens from going under, like every other restaurant that I have worked in. The mixture is carried by a citrusy taste akin to no other veg burger. Quite unlike its dark brown kinfolk. it’s a more bloody red, thanks to the beets.  Continue reading “Homemade Beet Burger”