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]
You’re invited to a TweetChat about fermentation this coming Thursday (4/19). If you’re wondering what a tweetchat is, read inside this post. Also in this post, pictures from my book signing last Saturday. Thanks to everyone who came. I had a great time. 🙂
Today (Friday 4/13) I’ll be sharing all my best time-saving tips at a free webinar — Traditional Food Time Savers. You’ll also hear from Jami @ EatNourishing.com (the free online traditional food recipe sharing site) — she’s sharing how she brings her young children into every kitchen task while keeping things efficient. In this post, I’m going to share five of my best tips, plus invite you to share yours. Come to the webinar so you can hear the rest!
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!