Cultured Veggies Redux


Beautiful beets from a friend’s garden went into our most recent batch of cultured veggies!

Fall is my favorite season.  Although I might say the same thing each time spring comes around.  But I really, really mean it about fall.  Love.

Part of what I enjoy is the bounty of fruits and vegetables being harvested at their peak, and frantically transforming them into delicious foods to savor through the winter.  We’re in cultured veggie frenzy over here, creating all kinds of sauerkrauty goodness from cabbages, beets, carrots, and assorted other delicious seasonal vegetables.

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Apple Cherry Chutney

AppleCherryChutneyThis chutney was a great way to use a pile of the apples from our trees this fall.  Such a terrific solution for a harvest glut!  Clearly, chutneys pair perfectly with all sorts of meaty things.  But this is also terrific with many of the classic veggie holiday side dishes… For example, it’s been amazing served along with stuffing and my new favorite celery root, turnip, potato mash (recipe to come soon). Continue reading

Fermented Horseradish Sauce


OK, who knew how much fun fresh horseradish root could be??  This fall we got a whole pile of the roots from some friends and were really excited to try fermenting it for a healthy, non-dairy variation on horseradish sauce.  (We also used some in a batch of cultured veggies that is turning out quite delicious…and zippy!)  This is a mish-mosh of recipes and ideas from Nourished Kitchen, and Cultures for Health, and Sandor Katz’s book Wild Fermentation, plus a little shootin’ from the hip.

Since it’s just a week until Thanksgiving, I’m really looking forward to some mashed potatoes spiced up with this sauce!  Of course, for you meaties out there, it would be good a nice holiday roast as well…

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Kale Salad with Avocado, Oranges, and Cress

I know, I know.  We’re seeing raw kale salad recipes all over the place.  But if you haven’t tried one, do it.  Seriously.  Did I ever mention that I was originally thinking of naming this blog Cavorting Kale?  Yup, that’s how much I love kale.  But it turns out I’m not the only one.  This salad was a big hit at our annual Summer Solstice Wine Pairing Dinner (course 3 of 7)…

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Summer Solstice Soup: Chilled Spring Allium Soup with Asparagus & Fennel

PHEW!  Talk about a crazy-busy, non-profit event filled, make me super-behind on my blog summer!  Now that it’s fall, I’m going to try to do some catch-up.  Therefore, here’s the continuation of the series of dishes from our annual summer solstice wine pairing dinner.  So sorry about the obviously non-seasonal nature of this soup recipe coming out in the fall… but I want to get it done and will completely forget by next spring (and will be on to the next great dish, anyway…).  Might I recommend you post it to Pinterest on your “To Try” board and refer back when the asparagus and garlic scapes are fresh from your local farmer’s market?  Anyhoo, here you go… enjoy!

Chilled Spring Allium Soup with Asparagus & Fennel

1 bunch asparagus
1 bunch green onions
1 bunch garlic scapes
2 bulbs fennel
2 leeks
4 tablespoons butter
6+ cups broth

2 cups plain yogurt
juice of 2 lemons
salt & pepper to taste

Chop all the veggies coarsely.  Melt butter in large soup pot and sauté leeks for a few minutes, then add the fennel and continue cooking until almost tender.  Add the broth and bring to a boil.  Add the asparagus, green onions, garlic scapes, and cook 3-4 minutes until asparagus is just tender, but still bright green.  Transfer in batches to a blender (or better yet, a Vitamix) and blend until smooth (being very careful not to burn yourself).

Put blended soup back in the pot and chill.  When ready to serve, add the yogurt, lemon juice, salt & pepper and mix well.  Adjust flavors to your liking and serve!  It’s pretty with a little chive flower on top, or the feathery greens from the fennel bulbs, plus a drizzle of olive oil and a little lemon zest.