Nocino is an Italian liqueur made from walnuts in their unripe green state. Initially highly tannic and bitter, the concoction mellows into a rich, complex brew, ready to drink by Christmas. The time to start is now.
We all know yogurt as a delicious companion to berries, granola, and other sweet pairings. But yogurt can just as easily be a savory treat, too. Straining the yogurt creates a rich, creamy texture; luscious and healthy.
Asparagus is the darling of spring, emblematic of the very season, fleeting and fresh as morning. We picked the young spears and dropped them in a salt brine. They ferment for a short time only, and their freshness is preserved by the salty soaking.
This is a non-alcoholic drink, really a kind of simple syrup, that is meant to be added to cocktails or to sparkling water. Children love it, mixed with sparkling mineral water, on special occasions, and many adults do, too.
We preferred these two wines blended together. We also found that both were most enjoyable when blended into other drinks, where their complex and unexpected flavor shone through as notes in a cocktail. We also loved them paired with a sparkling wine
Most kimchi is too spicy for kids to enjoy, but not this one: as we’ve left the chili out completely. This kimchi has ginger and garlic like a traditional recipe, but in milder quantities for tender palates. A quick and easy ferment to make.
Nothing says spring like a fresh snap pea; all green and crunchy, fresh as a new season. When the pea pods produce more than can be eaten fresh off the vine, it’s time for a salt brine. Fermenting these sweet green peas only heightens their crunch.