I don’t know if rhubarb is still available further south, but here it’s still hanging around. So I thought I’d share my latest post from the Plan to Eat blog: lacto-fermented rhubarb chutney. You can head over to read the full recipe plus more photos. I highly recommend this ferment as an addition to homemade…
Really hot temperatures this week preceded by all of the rain of past weeks has our garden (and the weeds) going crazy. We’re still only harvesting lettuce and herbs right now, but I thought I’d give you a little update anyway. The peas are finally beginning to flower. We planted more peas than ever this…
Nearly five years ago I began learning about this thing called "traditional food" or "real food". Sadly, it was revolutionary for me. Since that journey began, our boys (almost 5 and 3), have been with me every step of the way… eating butter and drinking raw milk, helping us cook eggs or make sauerkraut, and…
When our big adventure begins it is not as though we are just city folk moving to the country. We are moving off-grid and sans running well water. I think we’ll have some adjusting to do.
