Tagged with traditional food ways

Lacto-fermented Pickles

Fermented pickles are definitely superior in taste and health benefit than vinegar-brined cucumbers.  Basically, you get a probiotic pickle. In the past, I’ve always made lacto-fermented pickles using whey (the liquid that separates from curds in milk). Whey inoculates the brine with lactobacilii and makes the ferment go faster. It was always a reliable method … Continue reading

Lard and Kitchen Memories

“Every part of Creation is indebted for its life to the other parts of Creation that have died and decayed so that it might live.” ~ Jessica Prentice, Full Moon Feast The past couple of days involved a recent kitchen experiment — rendering lard. While rendering the lard (purifying the lard), I couldn’t help but … Continue reading

Satsuma-zest Almond Meal Carrot Cake: Wake Up Cake

Lawdy be!  Gluten-free’s gone crazy on this one.  This has to be my favorite gluten-free dessert recipe yet.  It is one tasty, moist, flavorful, AND easy to make cake.  So, while everyone is snorting refined sugar and artificial food colorings this Christmas…take a sweet stand and bake this as an act of kitchen counter-culture. Be … Continue reading

Winter Warmth: Chicken Bone Broth

Key themes for winter: * stillness * storage * retreat * restoration * receptivity * kidneys * adrenals * cooked foods * bone broths * spices * roots * soups & stews * warming foods * immune support * nourishing * “For many of us, our interest in seasonality is somewhat selective. We want the … Continue reading

Eggstatically Alioli

My recent addition to the kitchen is Spanish alioli (what the French call aïoli and what we may want to call garlic mayonnaise in English).  Ah.  But don’t call it garlic mayonnaise.  I got the stinkiest of stink eyes from my Spanish friend when I did that. I must say.  Where has this condiment been … Continue reading

Ginger-garlic Sauerkraut

Somehow, I have not posted my ginger-garlic sauerkraut recipe yet on my blog.  And, with spring cabbages beginning to roll in, I decided to whip up a batch…while listening to Sade.  I think that Sade makes the lactobacilii happy (smile)…especially Smooth Operator. So, I really wish I would have been a foodie, plant-lover, and fermenter … Continue reading

Seasonal Soiree Past Menus

Starting in January 2013, Lindsay Wilson and Marion Sansing began a tasty collaboration in Starkville, MS.  Lindsay was inspired by the Full Moon Feasts that Jessica Prentice used to organize in the Berkeley, CA.  After getting to know Marion (a traditional foods explorer extraordinaire), they combined forces and started to generate creative nourishment like never … Continue reading

Apple Chutney (lacto-fermented)

Heirloom apple mix from Southern Appalachia A few weeks ago, a friend ‘found’ some apples — about two bushels — that were just ripe for the pickin’.  So, for the past few weeks, I’ve been trying to do stuff with them before they go bad.  I didn’t feel like making standard apple sauce or apple … Continue reading

Apple-atcha: A Cider Pressin’ Story

Last year, my friend and I made apple cider from the treasure-trove of forgotten apple orchards in Western North Carolina.  On some lonely trails behind a small, humble retreat center there are literally dozens of heirloom apple trees, mingled in with the wild, that drop bushels of apples on the forest floor and no one … Continue reading

Just Beet It

My love-hate relationship with red beets started many moons ago.  Fortunately, our late pop-star MJ, captures the essence of my former disdain for red beets rather well (look at his face).  He didn’t just belt out “Just Beat It” to bring insight into the web of inner-city gangs, he also sang to unleash the powerful … Continue reading