A Gift of Fermented Cabbage Every Christmas we are fortunate to receive a boxful of home preserved goodies from our family in West Virginia. In fact, it just wouldn’t be Christmas if I did not get my annual supply of apple butter, pickled green beans and sauerkraut. My father-in-law makes a stock pile of this… Read More
Where’s the beef? If you have ever been interested in trying Korean cuisine, Bulgogi is the by far the most popular dish to get started.Unlike many Korean dishes, Bulgogi is not spicy. It’s sweet and savory with intense flavors of garlic and onions. The preferred method of cooking is to grill the marinated beef over… Read More
A Hearty Meal Fit for Fall Now that we have harvested our first round of turnips, it’s time to create different ways to eat them. Most of the time, I cook them simply: boiled or roasted and then mashed with butter, salt and pepper. My kids aren’t super fond of turnips, so I do mix… Read More
The Curious History of Curry Is curry a dish or a spice blend? Actually, it’s both. The “dish” originated in India but has since spread world-wide. The word curry is derived from Tamil, a South Indian language, meaning sauce. It was British traders that lumped together any dishes made from a mix of onion, ginger, turmeric, garlic, pepper,… Read More
A new use for the Fig Tree This is a sad story with a happy ending. This past spring we had a late freeze. The average last frost date in our zone is mid April. Normally, it’s warm enough for us to put a majority of our early spring crops in by St. Patrick’s Day.… Read More