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.
Each year, it seems like a different plant goes gangbusters in the pastures. Two years ago, it was red clover: so plentiful, it seemed like it was everywhere. Sadly, despite my plans to make something delightful with it, last year was a red clover bust. This year, the standout plant is the delicately white-flowered chickweed.
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!
Ah, the humble rutabaga: a stocky, turnip-like root vegetable with which many people may be unfamiliar. Maybe you’ve had it in a hearty stew, cooked down to something resembling a potato, but it is stellar as a veggie noodle!