One of our local grocers about this time of year brings in a load of fresh wild caught salmon at a ridiculously reasonable price. We stock up our freezer with filets and make a big batch of this soup for the long winter ahead. This recipe makes about 8 quarts of delicious creamy chowder, all gluten and dairy free. I pack … Read More
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
Late August brings a new variety of veggies ready to eat from our garden. While we are saying good-bye to lettuce, we have bountiful supplies of green beans, Swiss chard, kale, zucchini, crookneck, onions, carrots, cucumbers, beets, corn, and potatoes (russets, golden Yukon’s and purple potatoes). Oh my!! And yes, I am trying to put food up like crazy. … Read More
Friday is the one weekday I don’t rush out the door to work. I get to linger over my morning coffee. I get to spend more time in restful reflection. I get to play with our flowers and in the garden. This time is a perfect antidote after a busy week. It’s even better if I make it to SpokaneBarre … Read More
I have been making lacto-fermented vegetables for years, not knowing they had an official name. Simply put, lacto-fermentation is a microbial process using beneficial bacteria including Lactobacillus and Bifidobacterium spp. and other lactic acid bacteria (LAB) (commonly known as probiotics), which thrive in an anaerobic fermenting environment. For thousands of years, people of different cultures (no pun intended) used natural fermentation … Read More