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.
This 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 →
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…
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)…
This was a Mother’s Day concoction… Light, fresh and tasty with a satisfying contrast of sweet, tangy, and rich flavors. Just for giggles, I used a mix of regular and red quinoa for a little extra color. Continue reading →