Spoon Jar Kitchen and Fermentery
Recipes and ideas to feast and ferment on.
Sourdough Pizza
I believe the current wave of recipes using sourdough discard, sometimes referred to affectionately as the ‘daughter’, as a flavor/short fermentation agent is brilliant! I find that I can keep myself excited for smaller, afternoon sized projects on a more regular basis, which keeps me motivated to feed my starter on a regular basis. Recipes using the discard also reduces food waste.
Farmer’s Market Celery Root Soup
My favorite way to cook many winter vegetables is as a smooth, thick soup. Soup is easy, approachable, and delicious! It’s the sort of meal that can be built from ingredients that can be found at my local farmer’s markets and keep the supporting ingredients limited to common staples.
Three Bean Chili
What I love about chili is the trifecta of texture, spice, and meaty-ness. It needs to have something to “chew” and that visual of a lot of great things going on - tomatoes, peppers, beans, all-the-toppings. The spice needs to be balanced; yes to heat and smoke but not so much as to blow out your taste buds on the first bite.