Winter is coming to a close, but it’s not quite over yet, and it’s been a strange journey of very cold and warm temperature swings. It’s been very gray here in Baltimore for the past week, although it feels like it’s been gray for the past few months. I’ve been trying to stave off the…
One of my favorite things about spring is the abundance of radishes. This radish kimchi was my first preparation for our wedding reception!
Winter Solstice is a time of celebration, harvest, and gifts given and appreciated, and our meal was much the same.
I look forward to cranberry season each fall; the tart, astringent berries are a real treat! Although there are always cranberries in the freezer section, I prefer to buy them in season to save money and appreciate a special fruit of the fall. Around the holidays I like to make several cranberry concotions, including the…
This past weekend we went on a family foraging outing for wineberries! Jake, Major and I went out for a morning hike to gather wineberries along a trail in Baltimore County.
Here’s a recipe for a unique kimchi I made using garlic scapes and radish sprouts. It’s delicious, probiotic, and a great topping for chicken tacos and rice bowls!
Garlic scapes are absolutely delicious! Grilled garlic scapes are a fantastic side with a grilled meal.
Strawberry wine!? I’ve never had it before, but this year I thought it was time to try. I crushed a lot of strawberries, added some honey, and started a wild fermenting strawberry wine! I’m still waiting for the finished result, and I’m really excited. I buy strawberries in season at peak ripeness as local and…
I love strawberry jam – there’s nothing quite like capturing the flavor of strawberries as they are just perfect, sweet, tart, and a little crisp. I buy strawberries locally in season at their peak ripeness because seasonal local flavors are best!
These raspberry cubes are great in smoothies for a quick fruit addition. Also a great addition to a balsamic salad dressing or fruit mustard!
Here is a rough outline on the food that I ate, gathered, grew, and put up for storage throughout the year. I’ve been using this as a guide to remember and update recipes and gauge how much food to make in 2016. It’s pretty cool to reflect on the variety and quantity of great foods I was able to receive last year.