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.
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…
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.
One of my favorite things about spring is the abundance of radishes. This radish kimchi was my first preparation for our wedding reception!
Plant-based food can be savory, creamy and cheesy. A brief cashew fermentation develops deep savory flavors that can’t be beaten.