We were gone much of February – visiting family, attending agricultural conferences and meetings. What time I didn’t spend on long car rides, I spent working on a cookbook and toiling over the idea of an upcoming move across town (at least there will be a spot for a lovely garden). We also needed to hunker down on our budget, so you can expect plenty of budget-friendly real food recipes over the next few months (and, of course, I never compromise on quality or taste.)
And do you love that photo? It’s my hot pink kraut! The recipe’s featured in this week’s meal plan.
the highlights of my february
- Though I don’t follow a paleo diet, I’m loving the paleo summit (a 8-day online summit with over 23 presentations by folks like Chris Kresser, Mat Lalonde and Mark Sisson).
- In fact, I liked it so much I ordered the full summit recordings, transcripts and bonuses.
- A Year in the Village of Eternity – a beautiful look at traditional cucina povera of Northern Italy, including the foods and lifestyle that nourished the longevity of some of the longest lived people in the world.
- We’ve been thinking of getting a hair mineral analysis.
- Putting the final touches on my manuscript proposal (you’ll love the book, promise.)
- Talking with Dr. Kate Rheaume-Bleue about Vitamin K2.
- And apparently, I’m not the only one obsessed with Vitamin K2.
- Soaking in some hot sulfur springs.
- Ordering Indian Black Salt (kala namak) which is loaded with sulfur and I’ve only been able to find it here.
- Apparently, I’m not only obsessed with vitamin K2, but also with sulfur. This book addresses the importance of sulfur; you can become obsessed, too.
- Indulging in my love of ancient grains by picking up some einkorn and farro for a truly old-style heritage bread.
- Going through the applications for our farmers market.
- Kicking our mild colds with techniques like these.
- Drinking my quart of bone broth every single day.
- Working on a recipe for chicken liver mousse – oh my!
- This article that gives perspective on traditional vs. modern dairying practices and hormone levels in milk.
- Finding that the homemade sauerkraut from my sauerkraut party was ready to give away.
- Watching the beautiful farm photos grow on the Nourished Kitchen Flash Your Farm Album.
- Giving to a family friend whose little boy who has been on life support for over a month after falling desperately sick with the flu. Every little bit helps with what will be hundreds of thousands of dollars in medical bills.
Moroccan Preserved Lemons
campfire roast chicken with flowering onion and dill
Our Daily Bread: No-knead Sourdough
A Story of Recovery (and a Recipe for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
The First Salsa of the Season: Radish & Green Tomato
Jenny. Love your site! I see you are working on a chicken liver mousse. I have been making one I found in Julia Child’s Mastering the Art of French Cooking. It’s awesome! It looks like milk chocolate and it would be the very best one for anyone who does not like liver, but wants to start eating it, not to mention it is not just liver, but cream and butter as well. Good luck on yours!
So glad to hear you’re working on a cookbook. I want to buy a copy! Love your recipes, but I am TERRIBLE and keeping them on printed pieces of paper.