We’re featuring chard in our bi-weekly Seasonal Recipe Round-Up. In this post, you’ll learn all about chard and how to best prepare it, I’ll share a favorite recipe, and then it is your turn to add your chard recipes and tips to the comments.
Archives for April 2012
People used to pound cabbage to get it good and juicy for fermentation. Pounding isn’t necessary when you let salt do the work instead! [by Wardee Harmon]
My book, The Complete Idiot’s Guide to Fermenting Foods, is out today. You can buy it on amazon. Or if you’d like a signed copy, you can get one through my friend Marci at Amazing Graze Farm Store. We’ll have signed copies in-stock next week, Lord willing. In this post, I share how the book came to be, what’s in the book, my big, big thanks to the people who helped along the way, information on a local book signing, and a newspaper article featuring me and the book. Whew!