Monthly Archives: March 2009
Oh how I love this dessert! Ginger and rhubarb are an amazing combination! Hooray for spring! Serve this with a dollop of farm-fresh vanilla whipped cream. Serves 8 4 tablespoons unsalted butter, diced, plus extra for greasing 1½ pounds rhubarb … Continue reading
I rinse off the peas, but don’t cut off the tips or cut them into the size until after I blanch and shock them. I have found that if I remove the tips first, that the pods fill with water … Continue reading
This is an easy and versatile egg dish that my family enjoys throughout the year. As the seasons change, I use different green vegetables, cheeses, and meats (or no meat). Kale, spinach, asparagus, broccoli, zucchini, and green beans all work … Continue reading
>I adapted this from a recipe at one of my favorite blogs, Super Natural Cooking author Heidi Swanson’s 101 Cookbooks. If you try her original recipe note the teaspoon of salt really ought to be a tablespoon (believe me, we … Continue reading
>1/3 cup lacto-fermented mayonnaise1-1/2 tablespoons lacto-fermented ketchup1-1/2 teaspoons prepared horseradish1/2 teaspoon tamarisea salt, to tastefreshly ground black pepper, to taste Mix all ingredients. Enjoy!
>On Thursday last week, I attended the Food Alliance Sustainable Food Industry Forum and Gala along with a few hundred other regional food producers, processors, and others passionate about making sustainable eating a way of life accessible to all. After … Continue reading