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.
We value roosters here – as flock protectors (though effectiveness varies by rooster), fertilizers of eggs, and, when we have too many, food. We’ve found, over time, that even roosters that may initially seem mild-mannered can become real jerks and we don’t brook jerks on the farm. They go to “freezer camp”.
Winter often means fewer eggs, so vegan recipes are especially welcome. Despite the fact that most people think of challah as a very eggy bread, it can be eggless and delicious…thanks to an ingredient that could be considered “waste”!
While it’s not technically “Slow Cooking Month” anymore, I’m still making delicious meals in my slow cooker and will be for the remainder of the year! This time, I’ve adapted a stovetop recipe for one of my favorite Indian dishes, Palak Paneer, into a one bowl meal where tofu stands in for the traditional cheese.
This is, without a doubt, one of my ⭐️favorite⭐️ slow cooker dishes. Its flavors meld into a hearty, savory, utterly delightful one-pot meal. Even if you aren’t a big kale fan, you’ll appreciate this soup!
Happy National Slow Cooking Month! But why restrict it to a month? I say it should be the year of slow cooking! Using a slow cooker is about as easy as it gets, and cooking low and slow can transform mundane ingredients into culinary delights. Slow cookers really shine when making soups and stews, and I frequently make chili in mine. Recently, I ran across a recipe for a vegan Chana Masala, and had to try making it in my Crock Pot!