Northeast Larder

Recent Blog Posts

  • The Fermentation Workshop

    Sep 09, 2025

Recent Notes

  • Shio Koji Grain Cheese

    Dec 06, 2025

  • Barley Soy Miso

    Nov 28, 2025

  • Blackened Squash

    Nov 28, 2025

  • Carrot Charcuterie

    Nov 28, 2025

  • Koji (Pearled Barley)

    Nov 28, 2025

Recent Blog Posts

  • The Fermentation Workshop

    Sep 09, 2025

Recent Notes

  • Shio Koji Grain Cheese

    Dec 06, 2025

  • Barley Soy Miso

    Nov 28, 2025

  • Blackened Squash

    Nov 28, 2025

Ingredients

Dec 06, 2025

Anisse Hyssop

Dry the flowers to make a tea. Could the leaves be oxidized as well?

Dec 06, 2025

Autumn Olive

Autumn olives are found in the autumn in the Northeast United States, particularly in Northwestern, Connecticut. We have found them unripe in late September and fully ripe in early October. They have...

Dec 06, 2025

Corn

Dec 06, 2025

Koji Spores

For every 1g of koji spores (any brand online works, or homemade), mix with 9g of toasted flour or starch. Then, it can be put into a shaker or shaken with a sieve to disperse evenly.

Dec 06, 2025

Lovage

Dec 06, 2025

Orange Peel

Ideas: orange peel sugar candied orange peel

Dec 06, 2025

Resinous Polypore

Found in late September, growing on old-growth trees. It has a texture similar to Chicken of the Woods.

Dec 06, 2025

Rhubarb

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Dec 06, 2025

Shiso

Two kinds of shiso: green (more sturdy and spinach-like) and purple (more flimsy and slightly more acidic - somewhat like sorrel).


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