Ingredients

Anise Hyssop

Toss the flowers into miso at the last minute.

Apple

A widely grown Northeast orchard fruit with bright acidity, gentle sweetness, and useful pectin. Apples show up in juices, preserves, ferments, and savory dishes throughout the notebook.

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...

Barley

An adaptable cereal grain grown across the Northeast for food and malt. Its flavor ranges from grassy and mild to deeply toasty once roasted or malted.

Camelina Presscake

As part of our exploration of presscakes and biproducts, we’ve been exploring the utilization of oil presscakes. We received these presscakes from Hudson Valley Hops and Grains.

Carrot

A common Northeast root vegetable with a sweet, earthy flavor that deepens when roasted or fermented. It works well in charcuterie-style preparations, bugs, garums, and other savory experiments.

Celtuce Juice

Blended celtuce leaves with a small amount of white vinegar to help slow oxidation and 5% water. After straining, the resulting juice still oxidized relatively quickly.

Chamomile

In historical beer production, sometimes the entire plant was used as a bittering agent (cf. gruit). As part of our experimentation, we’ve taken all the leaves and done a long cold infusion in water....

Cherry

A tender stone fruit with concentrated sweetness and balancing acidity. In the Northeast it works well fresh, fermented, cured, and dried, especially in sour-salty preserves and drinks.

Cleavers

Cleavers are part of the Rubiaceae family, the same family as coffee, and are said (though disputed) to contain trace amounts of caffeine. Their seeds have been roasted and used to make a coffee subsi...

Corn

Dried Cucumber

Inspired by an old post from the Nordic Food Lab, we’re testing the drying of fruits and vegetables for use as spices in Northeastern cuisine.

Fava Bean Pods

Fava bean pods contain a significant amount of pectin, making them an excellent candidate for structural reinforcement and subsequent preservation.

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.

(A) Koji

Koji is made by cultivating a mold on a cooked grain or legume substrate. It is central to traditional Japanese fermented foods like Miso, Soy Sauce, Sake, Amazake, Shochu, and Mirin. This exploration...

Lovage

Oat

A cool-weather grain with a soft, creamy flavor and a strong place in Northeastern farming. It works well in milks, amazakes, syrups, and other starch-driven ferments.

Orange Peel

orange peel sugar candied orange peel preserved orange peel cooked down in simple syrup boil with baking powder or salt soak in water or boil orange peel kosho vinegar lacto citrus honey salt/sugar cu...

Peanut

A rich, oil-heavy legume that brings body, sweetness, and nuttiness to frozen desserts and plant-dairy experiments. It is especially useful where higher fat content can improve texture.

Pumpkin Seed Milk

A basic pumpkin seed milk can be made by soaking pumpkin seeds overnight and grinding with twice the amount of water by weight as soaked seeds, followed by straining.

Resinous Polypore

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

Rhubarb

Shiso

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

Soybean

A protein-rich legume used for tofu, soy milk, tempeh, miso, and koji-based ferments. In this notebook it serves as a core Northeast-compatible base for dairy alternatives and savory seasoning experim...