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Serving Up Gratitude
Let us be grateful to the people who make us happy. They are the charming gardners who make our souls blossom. – Marcel Proust Happy Thanksgiving, friends. Christine and I will celebrate Thanksgiving today with a hike. It’s a tradition we’ve carried on over the last several years. And while we will sit down to…
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Making the Most of Shorter Days
Lost time is never found again. – Benjamin Franklin Sunday we lost an hour. You know, the colloquial “spring forward, fall back?” We’re in the losing half of that equation. Sunset comes an hour sooner now. A whole hour lost to the notion of time. As we enter the first full week of November sunrise…
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Kimchi Made Easy
Sometimes referred to as the magical “soul food” of Korea, Kimchi often appears on super food lists. The combination of garlic, pepper and fermentation lends to its immune boosting powers. Kimchi is distinguished by its staple ingredients: Chinese or Napa cabbage, radish, garlic, scallions, ginger and red chili pepper. Although there are several ways to…
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Dilly Beans
Preserving your bean harvest two ways…spicy/mild dilly and vacuum sealed beans. This variety is Jade bush bean. I picked a garden hod full in the morning and decided on these two methods for time and convenience sake, because we all know that some days there just isn’t enough time! Dilly Beans: Brine1 cup water1 cup…
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Honey Fermented Garlic
A super easy way to preserve garlic… Peel your garlic cloves (we call them toes!) and put them in a jar, cover completely with raw honey. Tip- gently smash each toe with the flat side of your knife for easy peeling! We found a cute farm stand that offered honey from a farm just a…