Fermented foods pack a nutritional punch for any meal. But, what to pack and how to provide variety? Here’s how to make the most of your child’s school lunch with fermented foods — without adding lots of prep time. [by Kresha Faber]
Radishes are a favorite crop in our homestead garden. They are easy to grow and we enjoy the many heirloom varieties available. Occasionally I plant more than we can eat or harvest to preserve for later, so I allow them to go to seed. The radishes produce beautiful little flowers and seed pods perfect for a garden snack! [by Jenny Cazzola]
After spending far too much time in delightful research, here are my takes on three popular Christmas recipes that feature seasonal or preserved foods commonly found during the Victorian era, as well as links to other favorite foods that deserve a place on any Christmas table, regardless of the period of history. [by Kresha Faber]
Beets! When blessed with a harvest of beets (as we were last weekend), you can’t help but say to yourself, “Now what am I going to do with all these?” And of course *some* little people may be thinking, “Oh, NO, it’s time for beets again.” Facing reluctant beet-eaters, your best approach for familial happiness is to prepare beets in multiple ways. You’ll make full use of the harvest, plus get lots of beet nutrition in your diet. In this round-up of nutritious beet recipes, I’m going to begin with a brand-new recipe for fermented shredded beets, and then share other ideas for eating up those nutritious beets!
Today, I’m a guest on Beyond The Peel TV, hosted by Joshua and France of the Beyond The Peel blog. Joshua and I talk about my family, my classes, how easy it is to get started with traditional foods, and lots more. Joshua is a great host. No wonder he’s doing an internet TV show — he’s a natural! In this post, I also share the recipe for simple, no-pound sauerkraut which I mentioned in the show.
My favorite way to preserve berries is to use a tweaked lacto-fermented preserves recipe in Nourishing Traditions. Using lacto-fermentation increases vitamins, enzymes and probiotics, making these preserves even better than the berries alone. What conventional jam can boast that? I will demonstrate these preserves as well as a few variations in the fermenting class.