End-of-Season Kimchi

This beautiful kimchi feels very special to me through the people that have touched it – late fall shishito, scallions, daikon, watermelon radish, and napa cabbage from Yellow House Farm and Calvert’s Gift Farm.

My Year of the Cucumber

I feel grateful for the cucumbers. I killed my tomatoes this year. There, I said it. I think it was a combination of poor transplant timing, a non-gardener house sitter, and the persistent rain this year, but they seemed like they barely stood a chance. Maybe it’s just as well – I am usually cursing…

Wild Herbal Mead

Any homebrewer or aspiring homebrewer can make mead, that honey elixir of the Nordic gods! Mead is a simple mix of honey and water, fermented into a wine-like drink.

Spring Radish Kimchi

One of my favorite things about spring is the abundance of radishes. This radish kimchi was my first preparation for our wedding reception!

Cultured Vegan Cashew Cheese

Plant-based food can be savory, creamy and cheesy. A brief cashew fermentation develops deep savory flavors that can’t be beaten.