Over the years, I've become quite fond of the kimchi recipe I developed and always feel slightly saddened when I see my reserves get lower and lower. Kimchi easily takes the leaderboard amongst the several varieties of fermented vegetables I prepare each year.
This past weekend family and friends from Maine and Connecticut came to celebrate back to back birthdays for Wilder and Camille. Since their birthdays are 1 day apart, the festivities tend to go on for a few days. With Camille turning 30 and Wilder turning 4, this was a special weekend for the family.
My first culinary school experience I can recall was cutting mirepoix for soups and stocks. Myself and a small group of students stood around the prep tables, nervously cutting carrots, celery, and onions while our chef instructor took notes on our knife skills.
We love our coffee program here. In fact, we couldn't imagine starting off our day with anything other than a cup of coffee. A few months ago we decided to take a week off from coffee. Yerba mate, Camille's mom's famous Red Tea, and of course chaga made for perfect alternatives yet after 1 day we were back sipping on our butter brew. You can say we are addicted to the caffeine, but quite frankly, it is the morning ritual and damn good flavor that keeps us coming back for more of this sacred drink.
The abundance of greens in the garden make the perfect base for different variations on pesto, chimichurri, and as the recipe below, chutneys. While most gardeners or farmers pull the weeds, making room for better known leafy greens like spinach, chard, and kale, I like to allow some wild greens to take off and do their thing. We have a good exchange :)
Let's put an end to your waffle waffling. If you're going to waffle, make it count. We make ours worth it by making it with sourdough. You can go sweet, savory, or a combination of the two. There is lots of room for play with endless topabilities, er possibilities. Strawberries, maple syrup, an egg, or you can go savory with some chicken.
Cami and I recently discovered a kombucha "soda" company based out of Austin, Texas. They make "healthy" versions of classic soda flavors, and man are they awesome! My favorite is by far the Dr. Better, great name too.
I love the idea of eating from the rainbow. Consuming a variety of different colors provides the body with a wide range of nutrition as well as beauty. This recipe is no exception. Colorful kraut not only looks beautiful, it is loaded with beneficial bacteria to keep our immune systems strong & and our digestive system is tip-top shape. I love making sauerkraut for the family and mixing and matching vegetables, herbs, and spices provides a nice variety to our staple diet.
Yesterday, I gathered up our collection of empty wine bottles and began prepping them so that I could bottle up our mulberry mead that as been aging for the last few months. It's late winter, yet I am still able to enjoy the bounty from last summer. Our stash of mead is stacking up, which is always a good thing.
With the media hyping this winter as one of the worst flu seasons in history, it reminds me why Cami and I actively work on keeping our immune systems healthy and strong. Although neither of us participate in getting flu shots, we do believe in using our food & lifestyle to keep us from being run down and bed ridden. A balanced whole foods diet paired with a time-tested herbal protocol has proven to be effective in keeping us from getting the flu.
Sauerkraut plays a vital role in the health of myself and my family. Chock full of health benefits, sauerkraut has a long history of use that dates back 2000 years! Loaded with vitamins, and numerous “healthy bacteria”, ‘kraut and other fermented vegetables are extremely nourishing to the digestive and immune system.
