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!

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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

Cure Your Own Corned Beef

Cure Your Own Corned Beef

Is corned beef a tradition in your house for St. Patrick’s Day? We definitely enjoy it, although we haven’t had it in a few years because I’m not comfortable with some of the ingredients used to “corn” the beef, especially sodium nitrite.Continue Reading

Honey Mustard Salad Dressing with Probiotics

How to Make Honey Mustard Salad Dressing with Probiotic Option

Honey Mustard Salad Dressing (with Probiotics)

Are there any food wars disagreements in your house? We argue about bread and salad dressing. I love olive oil and balsamic vinegar with garlic, salt and pepper. I’d be happy with that as a dressing for the rest of my life. Mike is sick of it, and so he buys dressing that has some questionable ingredients. He’ll buy organic, but soy, canola and carrageenan are not on my list of foods to love and enjoy, organic or not. And it’s very difficult to find salad dressing without these ingredients.Continue Reading