Wildly’s Substack
Wildly CuriousThis substack will be mostly about fermentation and how to prevent food waste. There will be some non-fermentation recipes and other rambling spread throughout. Just a couple generations ago most people would preserve food to last throughout the year. I h
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 16 | Subscribers | Read | wildlycurious.substack.com |
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Latest Issues
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Orange Cranberry Stilton Compound Butter
I had time to kill before work, and something pulled me to Trader Joe's. I was checking out all the new fall releases and debating whether or not to buy the lunch boxes. I saw the apricot Stilton and the more seasonal cranberry Stilton.
Banana Jam
Make this with all those black bananas on your counter
Saving Tomato Paste
Have you ever opened a can of tomato paste, but all you needed was one tablespoon worth? You put the rest in the fridge; the next time you needed it, it was moldy. There is the trick of placing the tomato paste in an ice cube tray and freez...
Scallions on the Windowsill
I use scallions often in my cooking.
Authors
The writers behind this newsletter.
I’m a chef, fermenter, and forager. I started my cooking journey 18 years ago in a bbq restaurant in Northwest Arkansas. That has led me to so many different places from NYC, Charleston, Nashville, and now Santa Fe.
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