Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
Thank you to all who contributed to last week’s seasonal recipe round-up featuring spinach. I selected three recipes to highlight — homemade sausages (mmmm), spanakopitta, and baked eggs. Mmm, mmm, mmm. You can continue to add your spinach recipes to last week’s round-up. Join us next Friday, the 25th, for a round-up featuring… rhubarb!
We’re featuring spinach in our bi-weekly Seasonal Recipe Round-Up. In this post, you’ll learn all about spinach and how to best prepare it, I’ll share a favorite recipe, and then it is your turn to add your spinach recipes and tips to the linky box or to the comments. The linky won’t close and you can add as many old and new posts as you’d like. Next Friday, I’ll post a select group of recipes/tips from bloggers or commenters — if you’re chosen, you’ll get a free eCourse thank you video. Please read the guidelines for our link-up before posting.
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.)
Thank you to all who contributed to last week’s seasonal recipe round-up featuring chard. As I looked through what was submitted, I found I wanted to try so many! I selected three recipes to feature — a creative meatloaf, and two more-than-just-chard seasonal quiches. Remember, you can continue to add your chard recipes to last week’s round-up. Join us next Friday, the 11th, for a round-up featuring spinach.
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 linky box or to the comments. The linky won’t close and you can add as many old and new posts as you’d like. Next Friday, I’ll post a select group of recipes/tips from bloggers or commenters — if you’re chosen, you’ll get a free eCourse thank you video. Please read the guidelines for our link-up before posting.
I’m excited to tell you about a new feature, an idea suggested by Holly from InkPaperStamps. I love her idea and I know you will, too. Every other Friday, we’ll feature a seasonal ingredient and we’ll all share our traditional, real food recipes or tips using the featured seasonal food. The first Seasonal Recipe Round-Up is next Friday, the 27th of April, and we’ll be featuring chard. I’ll share my tips and recipes — and you can share yours in this link-up, too!
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.
We’re down to the last of our yearly grass-fed beef. All the ground beef is gone — long gone — so I’m finding ways to cook the odds and ends in the freezer: stew meat, tri-tip, some gorgeous grass-fed steaks, and various roasts. Necessity is the mother of invention, they say, and I would agree. I’ve had a fun time learning and getting better at cooking grass-fed meat. In this post, I share the warming and flavorful beef and cabbage soup we enjoyed last night.
We’re coming up on Easter, when we’re sure to be surrounded by heavily-sweetened, white-sugar laden, conventional treats. Here’s a whole food treat you can make instead! It is perhaps a wee bit on the sweet side, but that can be a good thing on a special occasion, I think. 
This post includes a video demonstration, plus the recipe in print.
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