Ingredients

Anise Hyssop

Toss the flowers into miso at the last minute.

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.

Corn

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.

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...

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).