Raise, save, and prep "God's natural, organic, whole foods, grown locally, in season"
Did you know you can ferment all manner of greens? Yes, you can — and it is a good idea because dark leafy greens are high in oxalic acid. Fermentation (and steaming) reduces this anti-nutrient which otherwise would interfere with mineral absorption. Spinach kraut is a lemony fresh and salty take on regular old cabbage kraut. We love it. (My new book, The Complete Idiot’s Guide to Fermenting Foods, includes this recipe, and a recipe for fermenting lemon and dill spinach sticks.)
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.
Don’t assume you don’t like parsnips. That is, unless you’ve already had them like this — pan-fried, browned and caramelized in butter. Super good and super easy. Beth, with whom we shared a garden last summer, gave me this recipe and a taste-test of her prized leftovers. They were fantastic, so I couldn’t wait to try it myself. And the whole family loved these!
Green beans are in season! We love this easy and delicious green bean salad, flavored with lemon, garlic and olive oil. In this week’s free video, I make a delicious salad using the heirloom Spanish ‘miralda’ climbing beans, grown and seed-saved (for 20 years) by our friends the Olsons with whom we garden.
We picked the last of our beets, for this season anyway. We have more growing for the fall. I don’t remember the variety because they were seeds I bought 6 years ago and never expected to be viable anyway. A nice surprise that they really came in! This variety is striped and the colors range from pale to deep orange/pink. They’re lovely. I love to simply roast beets, which is what I demonstrate in this week’s free video.
Scraping the bottom of the jar. These naturally pickled radishes are that good. In about two weeks, we’ll be harvesting radishes from our garden and you know I’ll be making more. The brine is just about the prettiest I’ve seen. And the nutrition? Can’t be beat. This is a recipe adapted from Nourishing Days’ newest cookbook, Simple Food {for spring}.
Fundamentals of traditional cooking, sourdough, cultured dairy and cheese, fermentation, dehydrating, and real food kids. Starts at $13/mo.
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Know Your Food with Wardee on Fridays. Helping you raise, save, and prep food for good times and bad.
New: The Complete Idiot's Guide to Fermenting Foods by Wardeh Harmon.
eBooks: Fundamentals I and II, Sourdough A to Z, Cultured Dairy and Basic Cheese, Lacto-Fermentation, and Real Food Kids.
As I’m sooooo out the door to homeschool testing, I’m going to leave my introduction at that. Take my word for it, you’ll love this dish!
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