October - 2016

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Featured Posts

Oct 6, 2016

Poor mans capers & dolmas: lacto-fermented nasturtium seeds & leaves

Sep 29, 2016

How to cook for yourself when you have no time or inclination

Sep 28, 2016

Wild mushroom & sausage soup

Sep 16, 2016

The lazy way to preserve tomatoes

Sep 15, 2016

The un-diet.

Sep 1, 2016

Pickled wild chanterelles & huckleberries

Aug 24, 2016

Blubs gone wild: why you should eat as many wild blueberries as you possible can.

Aug 22, 2016

Healthier Ingredient Substitutions

Aug 20, 2016

Was this chilled morel soup with charred ramps and a fiddlehead foam ethically harvested?

Aug 18, 2016

Food Elimination & Reintroduction Challenge for Detecting Food Sensitivities

Oct 20, 2016

Making hydrosol (without a still) at home!

Hydrosols are typically a by-product of essential oil production. But if you (like me) do not own a still (wah!), you can still make hydrosols at home! I call them smelly water, but Mountain Rose gives a much more elegant, in-depth explanation: Hydrosols, also known as floral waters, hydroflorates, flower waters or distillates are products from steam distilling plant materials. Hydrosols are like essential oils but in far less of a concentration. When a distiller brews plan

Oct 6, 2016

Poor mans capers & dolmas: lacto-fermented nasturtium seeds & leaves

If you grow nasturtiums (Tropaeolum majus), you probably have a lot of them, as they are vigorous growers and are quick to reseed. I absolutely love them to add the flowers a pop of color to my salads in the summer. Their flavor is spicy, but also a little bit sweet. In addition to the flowers, you can also eat the unripe seed pods and leaves. They are very high in vitamin C and iron and are the densest plant source of lutein, which is important in reducing the risk of ca