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.
Fall is soup season. And what beats a flavorful, warming soup that can be made from frozen ingredients – quickly and frugally? This one is full of rich, bone-brothy nourishment and can be compatible with low carb/keto diets; accompanied by kimchi, it also brings probiotic goodness!
Continue reading “Under Pressure: Korean-Style Oxtail Soup (Kkori Gomtang)”
A once-vibrant eggplant sat in the crisper. It was sad to be alone, its companion having already been transformed into delicious keto eggplant rings. What do I do with just one eggplant, and one rapidly succumbing to refrigerator-assisted aging? Preserve it by fermenting it, of course.
Continue reading “Farm Ferments: Enlivened Eggplant”
It’s elderberry foraging season! Ever since I discovered how easy it is to make immune-boosting (and delicious) elderberry syrup in the Instant Pot, it’s become my go-to method. And that syrup is the perfect addition to the probiotic goodness of water kefir!
Continue reading “Ferment This: No Sugar Added Elderberry Water Kefir”
Summer is noodle bowl weather. I like to take leftover (homegrown) cooked chicken and make quick and easy meals with it, like an Asian-inspired noodle bowl. And when you use shirataki noodles instead of egg or rice noodles, it becomes a lower carb but still delicious version of a classic!
Continue reading “Clean Eating: Spicy Low-Carb Noodle Bowl”
Just as the black raspberries are done for the season, big, bold blackberries appear. They may not be quite as sweet, but they still make delicious probiotic beverages, like water kefir!
Continue reading “Ferment This: Wild Blackberry Water Kefir”
Forged Mettle Farm 