Seasoning Salt Weck Jar Horizontal (1 of 1)

How to Make Seasoning Salt

Sometimes it can be a struggle to put a wholesome dinner on the table.  While I spend a fair amount of time in the kitchen, developing traditional foods recipes for this site, I spend even more of my time in my office – hands on the keyboard, and eyes glued to the display.  Work, coupled with… 

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potted cheddar horizontal 2 (1)

Potted Cheddar with Bacon and Shallots

I have a thing for cheese.  Real cheese.  Sharp, salty, creamy.  I have a thing for cheddar in particular.  Cheddar so sharp it smacks you in the mouth. And it’s that love that keeps me walking warily down the dairy case, even at my local health food store, where I eye deplorable hunks of milky,… 

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Fermented Hot Chile Sauce

A Recipe: Fermented Hot Chili Sauce

Fermented hot chili sauce – explosive with heat and teeming with food enzymes, beneficial bacteria, vitamin C and carotene.  Traditionally, all hot chili sauces were prepared through fermentation – and many of the world’s most renowned and well-loved sauces are still prepared through this time-honored technique of combining hot chilies with salt and allowing it… 

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How to Make Homemade Worcestershire Sauce #nourishedkitchen

How to Make Worcestershire Sauce

As a die-hard DIYer, my pantry is filled with little things I make myself: ketchup, mayonnaise, barbecue sauce, flour mixes.  And my freezer is always home to a few homemade items that are easy to pull out in a pinch for last minute meals: pizza crusts, pie crusts, biscuits and more.  These pantry items and… 

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Fermented Green Tomatoes are SO easy to make, and a great alternative to vinegar pickles. Great way to use up green tomatoes when a frost is pending.

Fermented Green Tomatoes and Hot Peppers

This year was the first year we successfully grew tomatoes.  In the high mountains I call home, frost usually makes its last appearance in June and its first appearance in early September, leaving me only a short window in which to successfully tend a garden.   While we managed a few ripe Sungold tomatoes, when… 

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Pickled Pepperoncini

A Recipe for Peter Piper: Brine-pickled Peperoncini

When late August folds itself into September, peppers begin to arrive in our CSA box.  A beautiful assortment of both common and obscure peppers appear, and in abundance far greater than we can eat up in one week alone.  There’s the long and gnarled red Jimmy Nardello sweet pepper.  The screaming hot Thai bird chilies…. 

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Flu Prevention and Cultured Veggies

It was a winter afternoon eleven years ago and I was sitting in a chair, wondering how in the world I got to this place in my life. My life was filled with sickness and disease and I thought my body had betrayed me. Doctors were telling me this was normal with age. I had… 

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How to Make Real Cream Cheese

How to Make Real Cream Cheese

There’s something uniquely special about homemade cheeses – like the making of bone broth, it’s often relatively easy but it leads to a deep feeling of accomplishment.  I made cheese!  You announce to your family.  Then you serve to friends and you can’t help but say, that cheese – I made that. Now, I love… 

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mustard green pesto

Spicy Mustard Green Pesto

Mustard green pesto  – spicy, hot and deeply refreshing –  quickly eclipsed basil pesto this autumn as my favorite style.  I love that its heat is potent, quick and sharp much like horseradish.  It doesn’t linger. It’s simple to prepare, coming together in minutes in a food processor and it stores for up to a… 

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Preserving the Harvest: Super Green Veggie Powder

Super green veggie powder is my secret weapon for powering through the mountain of greens that pile into our kitchen from our farmers market, CSA and garden.  They arrive in huge bunches: kale and collards, Swiss chard and arugula.  I also trim the greens from bunches of beets, turnips and radishes – and it’s nearly… 

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Moroccan Preserved Lemons

Preserved lemons enhance the cooking of North Africa with their pronounced saltiness and a sourness that is oddly mellowed, rather than enhanced, through fermentation.  Even with no other ingredients but salt and lemon, preserved lemons take on other unique and complex flavor profiles that can become even mint-like over time and after proper fermentation. While… 

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