I dare you. Scroll though these 37 beautiful ferments crafted from spring produce and tell me your mouth doesn’t start watering even just a little bit. Beautiful color, a crunch you can practically feel, and I bet your lips are even puckering (with delight). As if that wasn’t enough, fermentation causes an explosion of enzymes, beneficial acids, and probiotics — all good for the gut and the immune system. [by Wardee Harmon]
God is so good to us, and Thanksgiving is a great time to remember His blessings — and give thanks!
Have you begun planning your Thanksgiving menu? We — the Traditional Cooking School by GNOWFGLINS writers — want to help you by sharing our favorite simple and nourishing holiday recipes. We’ve got you covered from main dishes to treats and appetizers. All simple and nourishing, and oh-so-delicious. [by Jenny Cutler]
Mustard rolls right along with you… whether you’re experiencing the brisk breezes of fall, sweltering temperatures of summer, or fresh snows of winter. Ready to enhance the flavors of your soups, stews, dressings, salads, casseroles, meats, and more! Enjoy these three tasty, whole grain, lacto-fermented mustard recipes. [by Erin Vander Lugt]
Fall is just about here and many of us are busy preserving the summer harvest. While you are freezing, canning, and dehydrating fruits and veggies, don’t forget to preserve your herbs, too! Both medicinal and culinary herbs can be preserved in a variety of ways for use throughout the year. Here are 5 ways to preserve and store your herb harvest. [by Andrea Sabean]
People throughout the North and South American continents love salsa. Which might be an understatement! Every culture and geographical area has their own way of making it. Being native Texans, we like our salsa slightly chunky and with the bold and spicy flavors of cilantro and jalapeños. [by Katie Baldridge]
When I think summer, I think fresh vegetables from our garden, watermelon, grilling, swimming in the river, family, and sunshine. And marinades! Our marinades are generally very nutritious and healthy anyway, but today I’m sharing three recipes with extra flavor from essential oils. [by Tammy Trayer]