Nathan Tenney

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Gourd Graveyard at #Sundoggiefarms (at Sundoggie Farms)

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Chickens! #Sundoggiefarms #slowfood (at Sundoggie Farms)

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Purple Beauty Peppers from #Sundoggiefarms #organic #organicfarming #foodie #slowfood (at Sundoggie Farms)

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Organic Sun and Moon Melon from #Sundoggiefarms (at Sundoggie Farms)

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Harvesting squash with the crew from Revival Bar+Kitchen at #Sundoggiefarms (at Sundoggie Farms)

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Homemade fermented hot sauce! 2 lb vine ripened jalapeños, 4 cloves garlic, 1 shallot, 3 tbsp brown sugar, 1 tbsp salt, 1/3 cup water. Blend, cover with cheesecloth and stir daily for a week. Then blend with 1/2 cup white vinegar, strain through mesh strainer, boil for 10 min, add water if needed for texture, then hot pack can into a glass jar or just put it in the fridge. #homemade #ferments #ferments #fermented #fermentations #slowfood #foodie #eatlocal #eattheseason #itsalive #alchemy #spicy #canning (at Berkeley, Californa)

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BAM! time for bed.. #homemade #tomato #eatlocal #eattheseason (at Berkeley, Californa)

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Can you say TOMATO SEASON?!? Lots to do tomorrow... #tomato #foodie #slowfood #homemade #alchemy #eattheseason (at Berkeley, California)

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New kimchi batch, mild with Jimmy Nardello sweet pepper sauce, cilantro, and some red pepper flakes. Mild but strong. #ferments #fermented #foodie #slowfood #homemade #alchemy #thelab (at Berkeley, California)

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13 new little experiments today, #thelab is busy. #ferments #fermented #foodie #slowfood #homemade #alchemy (at Berkeley, Californa)

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Whole Chayote Squash with halved limes in a salt brine. #ferments #fermented #foodie #slowfood #homemade #alchemy #itsalive (at Berkeley, California)

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Daikon Radish in salt brine #ferments #fermented #foodie #slowfood #homemade #alchemy #itsalive (at Berkeley, California)

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Bread and butter pickles, sweetened with organic maple syrup. (at Berkeley, California)

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Jicama with lime and cilantro, one with a salt brine and one with a vinegar brine. Little guy is diced leftovers. (at Berkeley, California)

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New kimchi batch today! This one is going to be very mild, as per @margauxbaillon 's request. One whole napa cabbage, half a daikon radish, and a few carrots, all organic. Soaked in 1.5 L water with 6 tbsp fine sea salt, additive free. Weighted it down with a big pig molcajete to keep it under the brine. I'm going to soak this for a few hours and then strain and pack. I'll post pics of the pack later today with ingredients. (at Berkeley, Californa)

[nathantenney]

First box of organic produce from http://www.guerrillaorganics.com Everything looks like it's farm fresh, and they even included a hand written note and a CD! So nice and personal! #eatlocal #organic #foodie #slowfood (at Berkeley, California)

[nathantenney]

Lavender, chamomile and nasturtium wine is officially fermenting! #ferments #fermented #foodie #slowfood #homemade #alchemy #itsalive (at Berkeley, California)