Ahhhh, pesto. It’s so simple, yet adds such complexity to hot or cold dishes. It has so few ingredients and takes so little time to make. In the case of this pesto, it’s nut-free and also packs a powerful probiotic punch. [by Lindsey Dietz]
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]
There’s cranberry sauce — and then there’s Cranberry Sauce. For many of us, the memory of the firm, jellied cranberry sauce that delightfully schlopped out of the can on Thanksgiving sets the stage for what is considered “real” cranberry sauce. But what a far cry from “real” it is…. So, for your holiday feasting pleasure and nourishment, here are six different cranberry sauce recipes to suit whatever fancy you may have. I hope you’ll find a new favorite among them! [by Kresha Faber]
Basil is a wonderful herb that flourishes in summer months. Besides being delicious, basil offers many health benefits, including: rich in antioxidants, boosts the mood, has anti-inflammatory properties, and more! So with all these benefits, basil is something we want on our dinner plates often. Following are five simple ways to use basil in daily life and cooking. Including basil in your meals is not just tasty, it’s culinary medicine!
Herbal vinegar is easy to make and provides a simple way to add flavor to salad dressings, marinades, and every day meals. Herbal vinegars made using apple cider vinegar are suitable for cosmetics, too. This project requires some pre-planning, since the herbs must steep for at least a week (and often up to three weeks), but it’s worth it.
We get around 4 gallons of milk per day from our Jersey cow. For our family, this is plenty to make cheese, butter, kefir, ice cream and more — plus we have some to share with friends AND some to clabber (spontaneously sour) for the chickens and dog. I figured out a really easy way to get both clabber for the chickens and sour cream for us, with hardly any work at all. This week’s free video shows you how I do it.
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.