Pickling Naturally : Quart Sized Spiced Fermented Green Beans
A few tips about pickling… * Use unblemished, cleaned organically grown vegetables. Trim off soft and discolored spots. * Use unrefined sea salt or Kosher salt. Refined table salt has additives and is too fine and can turn out a saltier pickle. * The chlorine in water can inhibit good bacteria from forming, that’s why filtered water is recommended. * … Read More
Spiralized Kohlrabi, Beet and Carrot Pickles
Dill Pickled Radishes
Sides and Sauces Spring Cooking Class
Brand new – a Sides and Sauces Spring Cooking Class! More people want to get more veggies on their plate and they want to know HOW. It’s been said again and again; eat your vegetables. Learning how to prepare a variety of veggies with 4 easy sauces that compliment them, is what this class is all about. The cooking and … Read More
Pickling Naturally : Cucumber Dill Pickles
Udon Noodle Sesame Salad and Radish Dill Pickles
Year after year we plant radishes that are either too pungent or too woody or too wormy….this year we discovered Breakfast Radish seeds and they are everything the other radishes were not. Tender, mild and even into maturity, pest resistant! We love radishes for being the first to pop through the soil and are ready to eat before anything else … Read More