I am grateful for the slow rhythm of this past summer, as the pace has certianly and suddenly picked up as we head into our busy season for the farm and the Bed and Breakfast.
Summer didn’t disappoint. Our travels were memorable and was exactly the reset or pause I needed. The inspiration gained will be carrying me into Fall and beyond.
Are you familiar with the term Agritourismo? It is a common term in Europe and a concept I hold very dear. At its heart, it is a farm-stay where agriculture and tourism intersect. Meals served to guests are to be mainly sourced from their farm. A good Agritourismo honors the rhythm of the land – planting and harvesting what is in tune with the seasons and invites guests to witness, participate and savor. It’s not a performance; it’s a practice of hospitality, a way of life. With that being said, I want to share with you our experience at a beautiful Agritourismo in the countryside of Valsassina. A one hour drive from Milan and near the southern part of Lake Como. Our stay at Mazo Zambo which I will link, was sublime. The rooms, the food the spa, the views and the farm were all so inspiring. Stefano the adventurous owner/operator and chef was as gracious as could be and is an excellent chef so much you could taste the authenticity of this Agritourismo. Truly inspired me with his focus on health and wellness, the Finnish styled spa with farm created aroma therapy, sauna and available ice therapy. The amenities, the interior design were stylish and beyond gorgeous. The dinner and the breakfast were jammed packed with items from the farm.
Here are some photos of our stay. Just a sampling of the views, decor and of course food. Follow this link for more information Maso Zambo. I returned to Kindred Oak Farm with a renewed commitment to the ideology – an agritourismo spirit adapted to our scale: generous hospitality, a clear connection between what we grow and what we put on our table and a willingness to share the process as well as the meal.
During our travels I had the opportunity to read ALOT. I listened to Podcast and downloaded many cookbooks. On a search for recipes to add to our repertoire for the upcoming season and study new techniques. I fell in love with two cookbooks in particular.
- Gaz Oakley’s Plant to Plate. Click here for the link to Amazon. Gaz is a former chef that is on a mission to reconnect with food by growing and foraging his own produce and touches a lot on preservation with drying herbs and fermenting. There is so much inspiration in these pages, I just love his creativity with flavors, and how he divided the book into sections for individual fruit or vegetables. You can find him on YouTube as well as Instagram (@gazoakley).
- Amy Chaplin’s at home in the whole food kitchen Click here for link to Amazon. What I love about this cookbook is that it is an education on stocking a pantry with items I don’t normally keep on hand. She speaks to how to use whole foods, with flavor profiles that outside my normal routine. So many recipes to try as soon as I finish procuring many of the new beans and grains she recommends.
Both authors pushed me to think more intentionally about plant-forward techniques and flavor layering. Excited to put them to test in the kitchen.
In doing research on more fermenting recipes for the upcoming harvest of all the summer produce, I stumbled onto several Instagram accounts that have been keeping me busy in the kitchen. I have been fermenting for the past two seasons as an experiment in preservation. I started with peppers, hot sauces and even tomatillos last year. My research to learn more and interest in health, immunity and gut biome lead me to experiment with fermented beverages. I know I live in wine country, but I am not speaking of that type of ferment. I am delving into world of Tepache, Water Kefir and even Kombucha.
Tepache – Tepache is a lightly fermented, fizzy beverage made from pineapple rinds and core, sweetened with unrefined cane sugar or even brown sugar and spiced with cinnamon. A traditional Mexican drink with roots in pre-Columbian Mexico, it is valued as a refreshing, gut-healthy probiotic beverage. I used a recipe that I found online from Nourished Kitchen. I didn’t use the water kefir grains in this batch as I had yet to receive them. It is very good! I did add extra star anise as I LOVE star anise.
Water Kefir – Water Kefir’s benefits stem from its high probiotic content, which supports gut health by promoting beneficial bacteria, aiding digestion, and boosting the immune system. It also offers a dairy-free, vegan-friendly source of hydration and nutrients, potentially aiding weight loss and mental well-being through B vitamins and reduced gut inflammation. Additionally, water kefir may have anti-inflammatory and antioxidant properties. I bought the kefir grains on amazon hydrated them and I followed the nourished kitchen’s recipe.
Kombucha – Probiotic-Related Benefits
- Improved Digestion:
The live, beneficial bacteria and yeasts (probiotics) in kombucha help balance your gut microbiome, which can alleviate issues like bloating and constipation. - Immune System Support:
A healthy gut microbiome, supported by probiotics, is crucial for a strong immune system.
Antioxidant-Related Benefits
- Antioxidant and Anti-inflammatory Properties:
Kombucha contains polyphenols, which are potent antioxidants that combat free radicals in the body, reducing inflammation and potentially protecting against chronic diseases. - Liver Health:
Studies have shown kombucha’s potential to reduce liver toxicity by supporting the body’s detoxification process and protecting the liver from damage. - Heart Health:
Animal studies suggest that consuming kombucha, particularly from green tea, can help lower cholesterol and reduce the risk of heart disease. - Weight Management:
The metabolism-boosting compounds in kombucha, like acetic acid and polyphenols, may help increase calorie expenditure and fat oxidation, supporting weight loss efforts. - Antimicrobial Properties:
The acetic acid produced during fermentation gives kombucha an antimicrobial effect, helping to kill less desirable bacteria and fungi.
Once done with it’s fermentation, I will add with some local strawberries as I follow Gaz Oakley’s recipe from page 43 in his book I linked above.
I purchased the scoby for my Kombucha from OC Booch via Etsy. OCBOOCH
Summer reading and research is filling the fall pantry and our fridge! I look forward to trying the Kombucha next as we enjoy our first brewing of the Tepache and Water Kefir.
The next ferment for me to try is Fire Cider! Once I pick the last of the season spicy peppers and ferment them for hot sauce, I am also going to try a batch of Fire Cider. I am drawing inspiration for this from Cultured -Guru and Gaz Oakley also has a Fire Cider on page 178. I will be able to use our peppers, our onions, rosemary and sage, elderberries!
Fire Cider – The health benefits of fire cider are mainly anecdotal and linked to its ingredients, rather than the tonic as a whole. From what I understand there is little to no direct scientific research proving that fire cider itself can prevent or cure colds, flu, or other infections. However, Fire cider is a folk remedy typically made by steeping ingredients like ginger, garlic, horseradish, and hot peppers in apple cider vinegar, with honey added for sweetness. The potential benefits are attributed to the individual components in the cider. I was inspired to try this as I use many of these ingredients as a tea when sick, so I would like to try it out in cold season to see if it helps preventatively.
Potential benefits based on ingredients…
Immune and respiratory support
- Ginger: Contains anti-inflammatory and antioxidant properties and has been used to fight infection.
- Garlic: Contains antibacterial and antimicrobial properties and may help fight infection.
- Horseradish: Acts as a natural decongestant that can help clear clogged sinuses.
- Hot peppers (e.g., cayenne): Contain capsaicin, which can boost circulation and may have anti-inflammatory and antioxidant activities.
Digestive health
- Apple cider vinegar: Contains antimicrobial properties that may help combat harmful bacteria. It is also believed to aid digestion and help regulate blood sugar levels.
- Ginger: Known to alleviate nausea and help with digestion.
- Honey: Used to soothe a sore throat and may help improve digestive issues.
Circulation and energy
- Ginger: A warming, circulatory herb.
- Hot peppers: The capsaicin in peppers helps to increase blood circulation.
- Combined effect: The pungent, heating quality of the ingredients is believed by some herbalists to awaken the senses and increase energy.
Lastly, I recently listened to a Podcast Diaries of a CEO with Steven Bartlett and his episode with Simon Mills a herbal practitioner. 5 Natural Medicines Big Pharma Are Hiding From You! No.1 Herbal Medicine Expert. This episode has inspired me to dedicate more space in the my chef’s garden for more beneficial herbs for teas, for medicine and for juicing.
In closing, one thing that inspires me more than anything is my family.. but also this farm, and the people I get to host and to meet. I love to gain knowledge, experiences, techniques and share them with others. Thank you for listening. This was a long post and not much about the farm. I will do a follow up post in a week or so with more farm related update and of course a recipe with one of my favorite fall inspired morning juices.
Welcome to Fall hope it is full in inspiration for you.
