If you’re a gardener, you have zucchini coming out of your ears right about now. You’ve made bread, and grilled it, stir-fried it, stewed it, and pickled it. And you go out to the garden every morning, and there’s more. What’s a girl to do?Continue Reading
Why ferment cucumbers and squash, rather than just pickle them? Lacto-fermented vegetables are more nutritious and, I think, much more tasty.
Pickles, to me, have always been one of those “take it or leave it” foods. But I love fermented vegetables. Up until a hundred years ago, or so, much food was preserved through fermentation. Continue Reading
To walk out into my garden and pick most of what we will have for dinner gives me so much joy. The garden is on the verge of bursting with eggplant, zucchini, okra, tomatoes and onions. Sounds like ratatouille to me! Continue Reading