In this episode we go across the street — quite literally — to chat with my neighbour and friend Abbey Huggan. Abbey is a schoolteacher by day and a wild fermenter by night. She’s also an avid gardener and is currently tending three in different locations in the city, including her own tiny yard. She primarily grows edibles and medicinal herbs, but is also a big fan of strange solanums (although we do not discuss it in this chat).

Abbey hardly ever sits still and always has something on the go. In her kitchen there is always (I mean always) a pot of herbal tea brewing and a pot of something or other fermenting.

Abbey is also my foraging partner, and in this episode we chat about our recent exploits picking summer berries, fermenting, dehydrating, making home brew sodas and wine, and we also reveal our foraging methods and favourite tools.

Episode #8: Abbey Huggan | Foraging and Fermenting

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About My Guest

Abbey Huggan is an educator, artist, gardener, gleaner, and fermenter who lives in Toronto.

Abbey Huggan grows primarily edibles and medicinal herbs in her tiny backyard garden in Toronto, Canada.

Cucumbers in Abbey’s garden.

Abbey’s tomatillos came up as volunteers from last year’s crop.

Lettuce and ‘Sacred’ basil growing in a window box. This type of window box that sits over the ledge is great because there is more soil space within the u-shape. Abbey uses’Sacred’ basil in herbal teas.

Abbey has been overwintering this hot pepper plant indoors for years. She brings it back outdoors when the threat of frost has passed.

This grape vine was already growing against the garage when she moved in. The former occupants were homemade wine makers.

Further Resources

• Wild Fermentation by Sandor Katz
• The Art of Fermentation by Sandor Katz
• The Fruit Picker that we’ve been using. Attach it to an extendable pole like this.
• The cheap and cheerful Nesco dehydrator that I use.
• Abbey’s Excalibur 9-Tray dehydrator. Pricey, but worth the investment.
• How to make your own kombucha SCOBY.
• The shiso ice tea recipe that Abbey mentions.