Saving money on groceries is only a small part of the reason I like to put summer food up for winter meals. Why not take advantage of the local fresh produce while it’s at its peak? It offers the best flavor and nutritional benefits at a reasonable price. Plus you are eating foods grown in the region you live which … Read More
Cashews, chickpeas, carrots and beets present a salad full of flavor, texture, and color. This raw salad, perfect for the fall, is from the cookbook Clean Food by Terry Walters. It has been calling my name ever since this informative tool has joined my cookbook collection. I kept pushing the recipe aside until all of the ingredients came fresh from our … Read More
Our kohlrabi came up beautifully again. That’s 2 years in a row now and both times we planted from seed. They make delicious lacto-fermented pickles! We love lacto-fermented veggies! It’s a great way to preserve the harvest while increasing the nutritional benefits from fresh garden produce. The natural fermentation process allows the development of beneficial bacteria and creates a live … Read More
When visiting our family in the Portland area we frequent our favorite hot spots. One of our fave’s is the Lake Oswego Farmers Market. It has an artsy vibe, alerting our senses with great aromas, beautiful and fresh colors of veggies and flowers. Local artisans are selling their wares and the on site patisserie is irresistibly wooing us in for … Read More
Kohlrabi is a quirky veggie whose edible globe grows above ground. It’s flavor reminds me of broccoli’s stem, though much more tender. It is mild and delicately sweet, its texture, crisp and moist. Though the flavor of kohlrabi is unassertive, delicate hints of cabbage and broccoli come to the foreground. For those unfamiliar with this jewel of a vegetable, its appearance somewhat … Read More