January: Perpetual Bone Broth
January brought perpetual bone broth – the simplest way to prepare bone broth by keeping a slowcooker brewing away on your kitchen counter, dipping in and out of it daily. Get the tutorial here.
February: Three-seed Porridge
The cold months always make me crave porridge, and in February I gave you Three-seed Porridge with Ginger and Blueberries – something I still make quite often.
March: Easy Homemade Yogurt
March brought my easiest homemade yogurt (and an everyday favorite in our home): matsoni. Click here for the tutorial.
April: Homemade Bouillon
May: No-knead Sourdough
In March we made sourdough starter, and in May we made no-knead sourdough bread which I still make several times a week, grinding the grain fresh and sifting it to remove the bulk of the bran. Get the recipe here.
June: Sleepy Tea
In June, I shared a little bit about my parenting style and my love of ever-so-amateur herbalism with Sleepy Tea, a honeyed herb tea I serve to my son when he needs it most.
July: Kale and White Bean Soup
In July, I reworked my Kale and White Bean Soup. Now that it’s winter, we rely on hearty bean soups more and more.
August: Green Veggie Powder
In August, I was knee-deep in a mountain of food from our CSA and our farmers market, and I spent most of my time fermenting, drying, canning, freezing and otherwise preserving the harvest. I shared my favorite way to preserve greens with you: Super Green Veggie Powder which we now serve stirred into scrambled eggs, soups and as a seasoning.
September: Spiced Peach Butter
In September, I was still slogging through mountains of vegetables and fruit. The dehydrator never stopped. The canner only rested at night, and I made lots of apple sauce and even more Spiced Peach Butter.
October: Chicken and Vegetable Turnovers
In October I made you Chicken and Vegetable Turnovers with Sourdough Crust. I’m still turnover crazy, thank you very much. We’ve made apple plum turnovers, spiced quince turnovers and blueberry cream turnovers since then.
November: Real Cream Cheese
December: Lentil Stew
And just a few weeks ago, I shared my Lentil Stew with Winter Vegetables and Mustard Greens with you, and I hope you enjoy it next time soup calls to you.