I'd rank apple cider vinegar as one of my top condiments and am sure to always have several gallons on hand to put to use throughout the year. From salad dressings to bone broths, acv brightens recipes and adds an acidic pop just where it's needed.
A few years back I came across a recipe for vegetable bouillon in one of the many books on my shelf entitled Preserving Food without Freezing or Canning. Since I had heaps of parsley, celery, and leeks in the garden, it felt like the most appropriate way to preserve the bounty. After mincing, I mixed in Maine sea salt and applied a lid to the jar.
Today I prepare to teach a blueberry cooking class in Camden at Boynton-McKay. This class is a sort of celebration of one of my most favorite fruits, the wild blueberry. This evening I will share my favorite techniques for incorporating this antioxidant rich fruit into ones diet besides the obvious sweet preparations.
Tuesday is here and it's time for another batch of kraut. Wide awake at 5 am, I headed to the kitchen, put on a pot of water for coffee and began slicing away. Using a smaller head of purple cabbage, I scanned my spice rack waiting for an ingredient to catch my eye. Caraway, the crescent shaped seed, called me an and is the star of the show today.
I absolutely love kefir and would consider it to be my favorite way to consume dairy. Well, second to raw cream in my coffee :) My love affair with this fermented beverage began when I started shopping at the Portland Farmer's Market in late 2009. We came across Swallowtail Farm & Creamery owned and operated by Sean and Lauren Pignatello of Whitefield, Maine. After tasting their products, we were immediately hooked!