Sprouting Seeds for Superfood Greens

Sprouting Seeds for Superfood Greens

Why not grow some sprouts to brighten up your meals? Sprouted seeds are brimming with bioavailable nutrients and antioxidants. They are inexpensive, low maintenance, always in season, fast to grow, and unbelievably fresh. Tending sprouts takes only a few minutes twice a day and they’re ready to eat in less than a week.

Crafting Hot Pepper Salt

Crafting Hot Pepper Salt

Crafting hot pepper salts as Christmas presents for our nearest and dearest is a pleasant tradition. In 2020, with travel and social gathering bans restricting who we can visit, I cut back to one base recipe. I’m recording it here for my own reference, but I...
Crab Apple and Hot Pepper Jelly

Crab Apple and Hot Pepper Jelly

Although I work hard at preserving our harvest, chances are you won’t find much canning on my shelves. That’s because anything that requires sugar for preservation is on our “Do Not Eat” list. However, I do make one small exception. Because...
October and Thoughts on Seasonal Eating

October and Thoughts on Seasonal Eating

The writer in me gratefully welcomes October. During the primary food growing season, my time is so full that I can hardly find any energy to spare. In my head I’m exploring themes and composing paragraphs, but getting any of it down on paper seems just too...
Slow Roasted Duck

Slow Roasted Duck

Roast duck. So decadent, right? Surprisingly, slow roasting a duck turns out to be easy and economical. For well over a year now, we’ve consistently been able to buy frozen young ducks at our local grocery store for $2 a pound. We look for the largest one we can...
Coconut Milk Yogurt

Coconut Milk Yogurt

Cow’s milk has been gone from our diet so long that living without it is easy. If goat feta or chèvre is on hand, there’s nothing much to miss … mostly … except yogurt. Plain, live culture yogurt used to be one of my favourite foods, not to...
Garden Relish

Garden Relish

I’ve been planning to make relish for several weeks now, but my time was eaten up by many other demands. Now, cucumber and zucchini production has slowed and I don’t have enough of either to do a batch of relish. Never mind, I’ll try combining them....
Pumpkin Spice Mousse

Pumpkin Spice Mousse

  Pumpkin Spice Mousse Dairy and egg free 1/2 tablespoon gelatin1/2 cup water (filtered)1 can coconut milk (organic)2 cups pumpkin or squash (baked and cooled)1/4 cup coconut sugar ((or substitute stevia))cinnamon, allspice, ginger, cloves, nutmeg1 teaspoon...

Sweet Rhubarb Flatbread

  Sweet Rhubarb Flatbread Vegan. Gluten free. Relatively low carb if you omit the raisins. 6 liquid ounces rhubarb (cooked and sweetened)3 liquid ounces water1 teaspoon agar agar6 liquid ounces water3 tablespoons flaxseed (ground )3 tablespoons chia seed (whole)3...

Rhubarb Discoveries

Rhubarb Juice Instead of Lemon Juice Bring 2 cups of filtered water to a boil, add 2 cups of sliced rhubarb stalks. Cook for four minutes, then strain off the water into a measuring cup. Pour this juice into an ice cube tray and freeze, then bag the cubes for later...
Summer Harvest Soup

Summer Harvest Soup

8 cups homemade chicken broth 2 cups carrots, sliced 1 medium onion chopped 4 stalks of celery, sliced 1-2 cloves of garlic, chppped 4 cups zucchini, cubed 1 cup parsley, chopped 1 cup purslane, chopped 4 sprigs of fresh basil or 1 teaspoon dried Heat the broth in a...