I’m a big kimchi fan, but I usually make kkakdugi. When I recently had the opportunity to acquire Napa cabbage for a big discount, I jumped on it – and made baechu kimchi!Continue reading “Frugal Ferments: Napa Cabbage (Baechu) Kimchi”
So you enjoy spicy food, like chili peppers? Me, too. Not only do hot peppers taste great and add a piquant flair to otherwise ordinary dishes, but they have health benefits, too. With poblanos, jalapeños, and habaneros beginning to wilt in the crisper, fermenting them for homemade hot sauce simply makes sense!Continue reading “Farm Ferments: Fiery Pepper Trio”
Many lives have been changed by the SARS-CoV-2 (COVID-19) pandemic; some have argued that our lives will never be quite the same. Strangely, though, life here, now, hasn’t changed as much as it might otherwise have. Spring means new life, growth, and opportunities to learn.Continue reading “Musings: Life At The Farm Continues”
A couple of months ago, I discovered that a tree in the pig pasture had tiny fruit on it. Yes, the fruit was only about the size of grapes, rock hard, and sour to boot, but I had to look the tree up to find out if the fruit was edible…and, indeed, it was!
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!
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!