“Or what if I had simply grown up in a time when food was seasonal? When there was, in each year, a time of more and a time of less? When food was not just there in packages on the supermarket shelf all year?” ~ Jessica Prentice ~ Welcome to another edition of Food Roots!…
This is part 3 in a four part series. I renamed this series Fermented Food for Beginners in the hopes that it will encourage anyone who was intimidated about making their own ferments, as I was. Part 1: Introduction Part 2: Fermented Dairy Before the advent of modern day canning most of our American fore…
“Or what if I had simply grown up in a time when food was seasonal? When there was, in each year, a time of more and a time of less? When food was not just there in packages on the supermarket shelf all year?” ~ Jessica Prentice ~ Welcome to another edition of Food Roots!…
Pesto is one way to preserve basil, or any herb really. Just pop it into the freezer when it’s done and pull it out in the dead of winter for a taste of summer. But when contemplating food preservation I always want to find more sustainable methods. Methods that use less energy, supplies and storage…
