Peripatetic philomaths…focusing on what's really important, eating ethically and cleanly, fermenting, foraging/wildcrafting, practicing herbalism, and being responsible stewards of our land. Sharing our photos, musings, and learnings. Still seeking our tribe.
Nearly a year ago, I posted my thoughts about whether or not I really needed another small kitchen appliance – specifically, an Instant Pot. I held off for many months, but finally bought one. And, now, I wonder why I waited so long.
Continue reading “Update: I *Did* Need An Instant Pot, After All”
I previously posted about discovering some volunteer plants that turned out to be cantaloupes. Neat, right? Since these were food plants, I began to water them and mulch around them, hoping the flowers would become fruit. And they did!
Continue reading “Now Growing: Fruits Of An Accidental Garden”
What’s more cooling and refreshing on a wickedly hot day than the sweet goodness of ice cold watermelon? (check out the health benefits here) And there are plenty of tasty treats that can be made from the watermelon – including the rinds!
Continue reading “Ferment This: Lacto-Fermented Watermelon Rind Pickles”
I think kohlrabi is a misunderstood and underappreciated root vegetable. It’s homely, sure, but under that gnarly-looking exterior is crisp, juicy, and flavorful flesh that puts boring (mainstream) veggies like carrots and potatoes to shame. And it really shines in the probiotic goodness of sauerkraut!
Like chocolate oranges? I sure do – velvety chocolate with a whisper of orange is a divine pairing. How about in a dense, moist cake with the surprise players of milk kefir and sauerkraut?
Continue reading “Eat This: Chocolate-Orange Kefir Cake (With Sauerkraut!)”
A large, smooth portabella cap, with its velvety brown gills, is truly a thing of beauty. But it’s also insanely delicious – with a rich, “meaty” mouthfeel – in a vegetarian-friendly cheese”steak”!
Continue reading “Meatless Meals: Quick Portabella Cheese”steak””
