“It’s become a bit of a game. We sit down and see how much of the meal came from our farmstead. The best are frittatas. The eggs are ours. The vegetables piled in it are ours. The cheese and cream are the only things that I didn’t produce. (Okay, mental note, try goats again…or a big, fat cow […]
“Dandelion is one of the most recognizable and widespread edible plants. You know that weed that pops up in your yard every spring with its sunny yellow flowers? That lovely yellow flower that then turns into a ball of fluff attached to seeds that get blown across the yard/town/nation by the wind and small children? Well, […]
“No knead breads seems popular lately so I’m “into them.” I discovered and posted about Ciabatta bread a few months ago, then a quicker and easier Cuban loaf, and just this week on a foodie message board, discovered this method which begins like Ciabatta but is cooked in a covered dutch oven. Intrigued by the method I […]
“At the store, dried organic chives cost at least $6.00 for a little .14-ounce bottle, and fresh ones are at least $4.00 for a tiny bunch. I’ll show you how you can grow your own chives and preserve them for a year-round staple in your kitchen for a fraction of the cost. I put chives […]
“When we first moved onto the farm I didn’t know much (or anything, really…) about wild crafting. But thanks to a wonderful birthday present from Brian (the book Northwest Foraging by Doug Benoliel) I have started to learn a thing or two. I was very excited to discover that the tree on the farm which I had thought based […]
“This, my friends, is how you want to use that rhubarb you’ve been seeing at the market lately. It’s a syrup, sure, but I’d venture to guess it’s a syrup unlike any you’ve tasted. It has a lot going on, tartness from the rhubarb, tang from fresh lime juice, a backdrop of sweetness that’s anything […]
“Paneer is a soft fresh Indian cottage cheese made by simply using acid and no rennet. From sweets, to snacks, curries and even flat breads, one or the other form of this cheese is used in North Indian cuisine extensively. Paneer can also be used in kebabs and tikka as an addictive vegetarian option. No one is […]
“Fermented hot chili sauce – explosive with heat and teeming with food enzymes, beneficial bacteria, vitamin C and carotene. Traditionally, all hot chili sauces were prepared through fermentation – and many of the world’s most renowned and well-loved sauces are still prepared through this time-honored technique of combining hot chilies with salt and allowing it […]
“Oil of Oregano has many health benefits. It can reduce pain and inflammation and can fight off infection. It also can boost the immune system. It has been used to reduce the symptoms and duration of the cold and flu, help relieve digestive problems, and provide relief for muscle aches and pains. Uses for Oil […]
“Jeremy is my Valentine, whether he likes it or not. His inner kid is obsessed with gummy bears. I don’t blame him, who isn’t? He likes them with popcorn, chocolate or plain. He is a good sport and will eat all my healthy recipes. I’m excited to share this one with him. Whenever I say “gummy bear” […]