An Heirloom Recipe: Buttered Spinach from an 1840s Farm Journal
Greens are springing up at area farms, and have arrived in abundance in our weekly CSA box, among them the youngest and most tender spinach. I reserve these young bunches of greens for one of my favorite recipes for spring: Buttered Spinach. While it may sound terribly uninteresting, it offers a story. Recipes from an 1840s…
Why I Choose Enameled Cast Iron Cookware (and a big giveaway for you!)
Among the many questions that find their way to my inbox weekly, is the question of cookware: namely, how do I choose my cookware, and what do I recommend using. For many people who are transitioning to a healthier lifestyle one step at a time, abandoning nonstick, Teflon and aluminum cookware ranks on their list…
Today’s the Day!
It’s hard to believe it, but today my first cookbook – The Nourished Kitchen was published. After two years of travel to sustainable farms across the country, of thumbing through antique cookbooks and antebellum journals, of testing recipes, and of mountains of dishes, The Nourished Kitchen is finally and resolutely here. It’s exciting to share my joy…
We’re Just 4 Days Away (and I need your support)
It’s hard to believe it, but as you know, my first cookbook The Nourished Kitchen will be released on in just a few days – on Tuesday, April 15th to be exact. It has been a wonderfully long process of farms and food and recipes. And while it’s out in just a few days, you…
Download an 8-Recipe Sample Menu from My New Cookbook
I’m so excited to share something special with you today! I spent the better part of the morning in quiet, and then a knock on the door and 5 boxes full packed tightly with copies of my cookbook - The Nourished Kitchen stood on my doorstep. I brought them in, away from today’s snow, ready to…
Czarnina: Traditional Polish Duck Blood Soup
This recipe and charming story come to you from my close friend, Becca. She visited me recently, and shared her Great-Grandmother’s Czarnina, or traditional Polish Duck Blood Soup. I asked her to share it with you below. It’s a lovely soup, faintly sweet and sour, and dotted with dried fruit. You can learn more about…
A Look Inside The Nourished Kitchen
The last few weeks have flown by with visits from friends, and work on The Nourished Kitchen, which is available for preorder now. And today, I wanted to take the time to share with you some of my favorite images from The Nourished Kitchen - like a little peek inside the cookbook that’s set to arrive in…
Six Reasons to Keep Chickens
Keeping chickens in the backyard is becoming more popular all across the nation. You may even have neighbors that have hens in their backyard. If you do, you may even be so lucky to receive some fresh eggs from time to time! When I first added chickens to our backyard, my family thought I was…
Roasted Beet and Walnut Salad with Kombucha Vinaigrette
I wanted to share a little treat with you today, a new recipe from my cookbook The Nourished Kitchen. After having worked on it, visiting farms, testing recipes and taking photographs, for the better part of two years, The Nourished Kitchen will finally arrive in stores (or on your doorstep if you were good enough to preorder…
Dried Plum, Apricot and Coconut Breakfast Bars
This post is sponsored by VitaCost, which ships natural foods, dry goods, supplements and personal care items to your door. Thank you for supporting companies I believe in, as it helps me to continue developing recipes, and crafting unique content for you to enjoy. I hope you love these Dried Plum, Apricot and Coconut Breakfast Bars….
How to Make Jun: A Traditional Fermented Tea Made with Green Tea and Honey
Shrouded with mysticism and mystery, Jun tea is a fermented tonic made of green tea and honey. While Kombucha tea lines the shelves of natural foods markets, both small and large, Jun tea is still relatively unknown – secreted away and held quiet. Recently, I visited my close friends Hannah Crum and Alex from Kombucha…
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