So let me let you onto a little secret about our family. My husband Loves siracha just as much as I Dislike peas. My son and I tease my husband relentlessly that he would put siracha on just about anything. So then my husband and son get to tease me relentlessly because I will not eat peas. I will not eat peas, here or there, I will not eat peas
Wow. Never did I think I would like celery as much as I do now. Celery, much like carrots, always tends to taste bitter to me. Unless I throw it in a tuna fish sandwich, homemade soup, or stew or hide it in some other way I rarely eat it. This past summer since I found this recipe and I had leftover mint in the garden at the end of
My all-time favorite food to process is sauerkraut! I love Lacto-fermented sauerkraut. We make our own homemade sausage or brats so Lacto-fermented sauerkraut goes right along with those types of meals. The key to Lacto-fermenting any veggie at home is to always remember the following: #1. Lacto-fermentation is simply a controlled decomposition of vegetables. #2. Make sure your veggies are completely covered by the liquid. Those veggies not covered have
Since this year’s tomato harvest was almost a complete dud but I did have a lot of tomatillos available we went with a Lacto-fermented Salsa Verde. I do have to say, I almost prefer Lacto-fermented salsa on my burritos or fish tacos instead of canned salsa (or worse, store-bought salsa. 🤢). The key to Lacto-fermenting any veggie at home is to always remember the following: #1. Lacto-fermentation is simply a
Like carrots, radishes are not a favorite of mine when they’re fresh but I really love them fermented. There are so many ways you can flavor them too which really makes them versatile. The key to Lacto-fermenting any veggie at home is to always remember the following: #1. Lacto-fermentation is simply a controlled decomposition of vegetables. #2. Make sure your veggies are completely covered by the liquid. Those veggies not
Lacto-Fermented Kimchi is one of my favorite foods to eat, and if you throw in a big dose of cold weather, I like it even more! There is something about eating a bowl of spicy kimchi, a hot, steamy bowl of Sokkoritang, and a cup of hot green tea on a winter day that speaks to my soul. Kimchi is somewhat similar to German sauerkraut however we have more ingredients
My goal, always, is to make something from our property. After all, if I make something from our property then doesn’t that mean my property has more value? I would think anyways. Ultimately it also boils down to the idea of “what if the grocery store went away, even for a little bit?” That sounds kind of crazy however lets go back five months and say that instead I wanted
Between the rose hips we have in our freezer from a year past, the wild blueberries that were just gifted to us from a wonderful friend, and a bag of rhubarb that was gifted to us from yet another wonderful friend, we have a lot of fruit and vegetables to use up, especially before that birch sap goes into the freezer next month! For more on that click on my
Its officially week three into our safe planting time and we’re now harvesting baby kale greens, rapini (or also called Broccoli Rabe which is pronounced raab), some lettuce, arugula, micro greens and oddly enough, mustard greens which were from last year. They obviously reseeded themselves. As of today I harvested our first two radishes, and wow, surprise, no sign of root maggots! Little victories! Our tomatoes, bell peppers, cucumbers
I’m always looking for something new to learn, whether it be spinning my own yarn, canning a new recipe, or making soap so when I came across a really good deal at my local grocery store I just couldn’t help it. I had to try something that I had only read about previously. Rendering animal fats into solids.If I were to render pig fat the end result would be lard;
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