Reviving Traditional Foods
To drink beet kvass is to taste the blood of the earth - sweet and salty with a mineral-rich undertone that speaks of the soil itself. Beet kvass is an acquired taste, much like other fermented foods whose characteristic sourness can offend tame palates. In spite of – or perhaps because of – its briny [...]
Made with wholesome pastured eggs, nutritious crispy pecans, coconut flour, raw honey, organic food grade cacao (cocoa) butter and did you guess the secret ingredient yet? You won’t skip a beet with this recipe! Pureed beets add the texture and moisture needed to make this recipe stand out. Your kids don’t have to know about [...]
I always feel a little lost, a little wasteful when it’s time to thin my garden as though all those little plants, doing their best to grow in our very rocky mountain soil, are being plucked early with no chance of reaching their potential. It’s a curious thought, but I’m known for being particularly sentimental when [...]
Fermented beets, dank and earthy and sour, number among my favorite ferments of vegetable. While I will always love the fetid odor of a true sauerkraut, the clean and salty sharpness of Moroccan preserved lemons or the brackish must of a home-cured olive, it is fermented beets – lovingly spiced and brine-pickled – that makes [...]
Beet salad with fresh basil and olive oil, sweet and fresh and earthy, becomes the center of our supper tables in late summer and early autumn when both beets and basil appear at market in abundance. Farmers sell half-pound bags of fragrant Genovese and Violetta basil for as little as four dollars, and you can [...]
Beetroot relish – savory, sweet and spiced with with cloves and star anise – nuzzles its way onto our supper plates every winter. A near-perfect side to pan-fried pork chops seasoned with sage or to a classic roast beef, beetroot relish provides an intensity of flavor coupled with nourishing micronutrients including vitamins, minerals and antioxidants. [...]
Here’s the tastiest morsels from my favorite bloggers’ feeds! This week, I’ve gathered up some treats that would perfect for an spring picnic: To start, I’d make Cheeseslave’s Pâté de Campagne replete with preformed vitamin A and seasoned with onion, garlic and allspice. I do have a gnarly looking pork liver lurking [...]
In the heart of ski country, spring replaces late winter slowly–so slowly that when most gardeners around the country are celebrating the season with the first shoots of asparagus or tender salad turnips or sweet peas, we’re still struggling under several feet of hard-pack, glacial mounds of snow. It is a barren and desolate [...]
The chioggia beet is an Italian heirloom variety noted for its white flesh and lovely red rings. It’s a pretty beet. Beets have a bad rap, and they’re terribly loathed among vegetables. Poor things. They’re lovely, really. If you don’t like beets or if you are loathe to try them, the chioggia beet is [...]
Lovage Soup for Spring
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
What People Are Saying