{click here to download} I find that planning our weekly menus saves time, money and energy. During this busy time of gardening, harvesting and preserving there are even more obstacles to overcome. For one I am currently inundated with produce from our csa, our garden (well, sort of), and the farmers market. In order to…
This is the final part of a series on fermented foods for beginners. You can find the first three parts here: Part 1: Introduction Part 2: Fermented Dairy Part 3: Lacto-Fermented Vegetables The first time I tasted kombucha it came from a bottle that I purchased for over $3 at the whole foods market. I…
“Or what if I had simply grown up in a time when food was seasonal? When there was, in each year, a time of more and a time of less? When food was not just there in packages on the supermarket shelf all year?” ~ Jessica Prentice ~ Welcome to another edition of Food Roots!…
This is part 3 in a four part series. I renamed this series Fermented Food for Beginners in the hopes that it will encourage anyone who was intimidated about making their own ferments, as I was. Part 1: Introduction Part 2: Fermented Dairy Before the advent of modern day canning most of our American fore…
