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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The First Salsa of the Season: Radish & Green Tomato

This recipe and post are contributed to Nourished Kitchen by Megan and Rose of Fig and Fauna.  If you are interested in contributing to Nourished Kitchen, please read these guidelines. While every carrot, beet and potato still rest deep beneath the soil, perfectly ombre painted radishes emerge from the surface of the ground. They are… 

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The Garden Remedy that Survived the Bubonic Plague: Four Thieves Vinegar

Four Thieves Vinegar can cure the plague, at least, that’s what French folklore teaches us. And while I can’t comment on the veracity of this statement (and, no, it hasn’t been approved by the Food & Drug Administration), I will say that in every little garden whether it’s an expansive lot on a farmstead, a… 

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CSA Box

mystery veggies in your csa box? what to do with what’s in your box.

I have a confession: I have no idea what’s in my CSA box this week, and, I’m confident I’m not alone.  Sure, I can recognize the sugar snap peas and carrots, the lacinato kale with its pebbled dark green leaves, the baby collards (which we’ll combine with cream and the last of our overwintered shallots… 

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A Recipe: Ketchup for Real Food Lovers

Homemade ketchup – it sounds complicated as though you’d spend all day in the kitchen pounding your way through vats of tomatoes and slowly simmering them away in kettles on a wooden stove.  Making homemade ketchup from scratch seems complex, almost unfathomable in an era when quick-fix, all-in-one bagged skillet dinners constitute “cooking from scratch.”… 

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a recipe: bbq sauce that’s hot, sweet and black as sin

Homemade barbecue sauce, sweet, hot and full of rich flavor, is one of our favorite indulgences.  One of the last opportunities for summer barbecues lurks just around the corner, and we’re preparing for labor day by planning our last big picnic of the season: grass-fed brisket with homemade barbecue sauce, fresh tomato salad, plenty of sour pickles,… 

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A Recipe: Homemade Horseradish

Homemade horseradish found its way to our table this week, and it’s hot – painfully hot, pleasurably hot, perfectly hot. When fresh horseradish root appears at market, which is rarely, I fight my way to it – elbowing into the stand before the other Weston A Price Foundation and fermentation enthusiasts in my community can… 

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A Recipe: Shrimp Salad with Dill Mayonnaise

Shrimp Salad has become one of our favorite treats this summer.  The sweet shrimp combine beautifully with the bright flavors of lemon, dill and the creaminess of a good homemade mayonnaise.  It easy to bring on picnics, to concerts in the park or to serve as a light lunch or supper.  Most importantly, however, is… 

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A Recipe: Preserved Lemon & Mint Allioli

Allioli. Allioli. Allioli. I love how the vowels and lulling Ls roll off the tongue – softly and whimsically – almost like a child’s nonsense word. all-ee-oh-lee. It’s a melodic sound. Allioli is a Catalan version of classic aioli, and it differs fundamentally from Provençal aiolis in that it is made without egg yolk – offering just a combination of good quality olive oil, fragrant garlic and unrefined sea salt.

Recipe: Pesto Egg Salad

Pesto Egg Salad – herbaceous and garlicky – found its way to our kitchen table this weekend after my son and I took the time to boil and dye pasture-raised eggs for Easter.  We customarily receive two dozen eggs from our CSA, but those never seem to last the week and, sure enough, once Sunday… 

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