I am pretty much in a food preservation tizzy from now until Thanksgiving. You may start to get bored with my never-ending rambling about fermenting, canning, and drying. Come winter I should have more time on my hands to write some more useful real health articles and even some recipes.
Since I am spending every spare moment squirreling food away for winter I thought I’d do a weekly focus on my efforts, failures, and favorite methods.
A few of you have made a request for my recipe or method for making a fermented salsa. I’m excited to share this with you for two reasons:
Okay, that was five.
Seriously, though, I plan on making gallons of this stuff for winter and have gotten a start with 1.5 gallons already tucked away in our refrigerator. I figured that our family could easily eat a quart of this salsa per week, and that’s if I can keep my husband’s hand away from the jar with a spoon.
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…are all around us.
God’s sovereignty is in every "inconvenience", every late night feeding, every long day. I see His blessings in the snuggles of our two-year-old and the challenges of being a wife and mother.
They are all in His plan. It is all for good. They are all for His glory.
It is 90+ degrees outside today and here I am sharing what might be one of the yummiest soups we’ve ever made. I actually think this is a good time of year for soup. There is just so much good produce and when you need to use it up, soup is the simplest path to dinner – especially if you’re busy dehydrating, fermenting and canning away.
I am not the type of cook (or person) who operates according to recipes. I am more of a concept cook. With some fundamental skills, a knowledge of flavor combinations, and a willingness to experiment; you really don’t need a recipe.
Continue reading “Late Summer Vegetable Soup with Bacon, Garlic, and Thyme”
Whenever I return from a trip it takes me a long time to get back to our kitchen rhythm. Especially considering all of the produce begging to be preserved.
But this room, truly the center of our home, is full of both to-do lists and nurturing. It is my office, in a way, and even after being gone for ten days it calls to me. Relentlessly with dirty dishes. Lovingly with homemade pie, made by my husband’s own two hands.
Looking forward to a restful Sabbath with a soup already in the crock pot.
Happy weekend, friends. How are you filling your kitchen?
Putting Food By Focus: DryingHow I Make Lacto-Fermented SalsaBlessings...Late Summer Vegetable Soup with Bacon, Garlic, and Thyme
This Week In My Kitchen
My Food Philosophy: Six Principles that Guide Common Sense Eating
Garlic Harvest
5 Tips For Making Great Lacto-Fermented Dill Pickles
Carbohydrate Restriction For The Broken Metabolism
Preserving Herbs