Homemade Soaked Granola

Homemade Soaked Granola

Why Soak Granola

I love granola. I’ve been known to eat it for dinner.

I used to make the stuff by the gallon. But that love affair ended a while back because, after reading the book Nourishing Traditions I knew I didn’t want to eat grains that weren’t properly prepared. And the oats in granola were definitely not soaked or fermented. Which is why granola can be so hard to digest.Continue Reading

Kohlrabi Slaw with Probiotic Options

Kohlrabi Slaw is crisp, refreshing, and mild! A great way to use your garden or CSA produce.

I’m fairly new to kohlrabi. I don’t know what took me so long to start growing this brassica, because I love it!  Kohlrabi reminds me of the stem of broccoli, only crisper, more refreshing, and a bit milder. I used a recent harvest of kohlrabi to make slaw, and based it on It’s a Keeper’s recipe for Broccoli Slaw. Seriously, I can’t get enough of this!

Continue Reading

Ramps and Garlic Mustard Frittata

Foraging at its finest! Ramp and garlic mustard frittata

We recently enjoyed an amazing evening of slow food in an 1831 stone farmhouse. Old Tioga Farm is a farm-to-table restaurant. Our first of five courses was a frittata with spinach and goat cheese. So, after coming home from foraging today for ramps and garlic mustard, I knew what I wanted to make myself for lunch – an individual Ramp and Garlic Mustard Frittata.Continue Reading