It was in the upper 80s yesterday and while I put off making supper a little longer, Ruth and I toddled out to the garden. I almost started to water the freshly planted rows of beets and turnips but a wandering Ruthie pulled me away. Abram took over for me, capable as he is in…
My favorite aspect of vegetable fermentation, after all these years, is still how well it lends itself to a simple, sustainable kitchen. Sometimes its about preserving a harvest. Sometimes its about making that very specific recipe we all love. Mostly, it’s about using whatever vegetables we have on hand in an enzyme-rich food that can…
Boy am I grateful for homegrown food. The most recent batch of roosters to hit the chopping block weren’t even ours but we’re glad to take them. Store-bought food is either frighteningly cheap (in every single way) or crazy expensive and maybe a little more worth it. I stand there in the grocery store…
It’s been fun to open up my inbox and chat with those who have been baking through 100% RYE. So far I’ve helped troubleshoot a few things while hearing back that they love the focaccia, the tortillas, the sourdough loaves, and the pizza crusts. One thing we recently noticed was that on the homepage for…
