Sometimes I forget about a recipe for literally years. We tend to get into eating the same things for weeks or months at a time and then fall desperately off the bandwagon for whatever reason. This Soaked, Baked Molasses-Sweetened Oatmeal is one such example. I started making this dish when it was just Stewart, the…
You guys, I did not mean to disappear for that long – but then again, does anyone? One of the places I have been is in the nearly daily milk shuffle. Mabel is such a giver and I don’t want to be a waster so its big glasses of milk, cream cheese, soft cheese, feta…
Last year we had a wonderful turnip harvest which nearly overwhelmed me there for awhile. After weeks of eating them fresh almost every single day, the day came when we needed to pull the whole bed. So we brought a couple of totes into the house for processing and sent a tote out to the…
If you’ve read Traditionally Fermented Foods, you can help out by leaving a review with your honest feedback. It has been nearly six months now since Traditionally Fermented Foods was launched. In that time I have gotten a lot of generous emails, reviews, and comments as well as a few questions. One common question is…
