2025 Fungi, Spore & Fermentation Fest Recipes
The Hidden Magic Beneath and Beyond the Harvest
Have you ever thought about how alive your food really is? From the hidden threads of mycelium that knit through forest soil to the quiet bubbles rising in a jar of fermenting carrots, nature is always transforming — creating life, flavor, and nourishment in the most unexpected ways. As the air turns crisp and our markets shift toward winter, it’s the perfect time to celebrate these invisible alchemists that help us preserve the harvest and stay connected to the land long after the growing season ends.
This Saturday’s Fungi, Spore & Fermentation Fest at the Cuyahoga Valley Farmers Market brings that transformation to life — with cooking demos, local tastings, live music, and even a mushroom costume contest! Learn from local makers like Bigfoot Mushrooms, Happy Pickler, and Ash Creek Farm & Bread, and don’t miss a special talk from Jeremy Umansky, fermentation expert and James Beard–nominated chef.
Find the full schedule of events & details: Fungi, Spore & Fermentation Fest >>
Demo Recipes
Fermented Carrots
Recipe by Betsy Warner, Happy Pickler
A simple, crunchy, probiotic-rich snack that brings life to your winter table.
Makes 2 quarts
Ingredients
- Brine: 1 quart filtered water + 2-1/2 Tbsp Sea Salt (must have NO additives).
- Veggies: Approx. 2 lbs Carrots (sliced thin), 1/2 Onion (sweet or red, sliced), 1/4 cup Green Cabbage (diced).
- Flavor: 1 Tbsp Fresh Ginger (chopped fine).
- Cover: 2 large Cabbage leaves or edible green leaves (like kale).
- Jars: 2 – 1-quart wide-mouth mason jars.
Instructions
- Make Brine: Dissolve the sea salt completely in the filtered water.
- Pack Jars: Tightly pack the sliced carrots, onion, diced cabbage, and ginger into the two jars, layering as you go. Fill to about 1/2 inch from the top.
- Submerge Veggies: Use a large cabbage leaf to cover the mix in each jar, ensuring the solids are packed down and have no gaps. Pour the brine over the top until the mix is completely submerged. (Optional: Use a glass weight to hold everything under the brine.)
- Ferment: Seal the jars with a plastic lid, but screw it on loosely to allow gases to escape. Place on a plate or in a glass pan (in case of overflow).
- Placement: Keep in a cool spot (ideally 55°F to 75°F). Cooler temps slow the process; warmer temps speed it up and increase the risk of mold.
- Maintain: Check after two days. If the brine has leaked out, top it off with fresh, pre-made brine.
- Taste Test: Check after 4 full days. Taste it. If you prefer it more sour, leave it out for a few more days, up to 2 weeks total.
- Refrigerate: Once the flavor is to your liking, remove the top cabbage leaf (and weight). Replace the lid and tighten it. Move the jars to the refrigerator.
Sourdough Loaf with Local Flour
Recipe by Peter Moorehouse, Ash Creek Farm & Bread, featuring flour from Mud Run Farm
A rustic loaf that celebrates patience, craft, and community.
Makes 1 large loaf
ingredients
- 10g salt
- 387g water
- 79g sourdough starter
- 398g bread flour
- 42g Mud Run Farm whole rye or whole spelt
- 84g Mud Run Farm whole wheat flour
Instructions
- Mix: In a large bowl, combine the starter and water, stirring to dissolve. Add all the flours and mix until no dry spots remain. The dough will be shaggy. Cover and rest (autolyse) for 1 hour.
- Add Salt: Sprinkle in the salt and use wet hands to pinch and fold the dough until well incorporated.
- Bulk Fermentation: Cover and let rise at room temperature for 4–6 hours, performing stretch and folds every 30–45 minutes during the first 2 hours to build strength.
- Shape: Once the dough has increased by about 50% and feels airy, gently turn it out onto a floured surface. Shape into a round or oval loaf. Place seam-side up in a floured proofing basket.
- Final Proof: Cover and refrigerate overnight (8–14 hours) for slow fermentation and flavor development.
- Preheat & Bake: Preheat your oven (and Dutch oven if using) to 475°F (245°C).
Carefully turn the dough out seam-side down onto parchment, score the top, and bake covered for 20 minutes, then uncovered for 20–25 minutes more, until deep golden brown. - Cool: Let cool on a wire rack for at least 1 hour before slicing.