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Pre-plan Can Plan

January 20, 2013

2013 brought about some unsavory circumstances around these here parts. First my monthly student loan debt payment doubled (bye, bye grace period). Then I had the pleasure of dealing with credit card fraud for the first time. And then I found out the house I live in had been sold, without any prior notice to […]

Fermented Apple Peel Vinegar (+ Switchel)

October 9, 2012

Apples, in their many possible forms, are one of my *favorite* foods. I’m extremely appreciative to live in an area of the country that, despite its own share of drought and freezes, has seemed to fare better than other, harder-hit agricultural communities throughout the US. I’ve been drying a lot of apples this fall, and […]

Updates from the Learning Garden

July 21, 2012

I think it’s safe to say that we have reached the midpoint in our growing season here in Greater Boston. The fields and beds are filled and crop by crop, we are beginning to harvest what was started months ago. But the journey hasn’t been easy-breezy, and the fight for a victorious harvest is not […]

Traditional (… or untraditional) Sauerkraut

June 28, 2012

via Waltham Fields Community Farm blog: Basic sauerkraut, traditionally made with cabbage and salt, was my first step into the world of fermentation, and for good reason: it is near impossible to mess up, requires very few ingredients, and tastes awesome. While I do enjoy the bulk of my CSA produce in freshly-prepared dishes, I […]

Dried Rhubarb

May 29, 2012

Rhubarb is one of those heralds of the harvest season in the Northeast. Technically a vegetable but often featured in dessert preparations, it’s typically preserved via canning (stewed, jammed) or freezing. But I’ve been waiting long and hard to get some of these stems dried up. So when I brought home my second armload of […]

Foraging with Russ Cohen, Part I: Stinging Nettles

April 7, 2012

Shortly before receiving the delightful news of my garden plot assignment last Sunday, I was out scouring the forest floor of a nearby reservation site for stinging nettles. Let me backtrack. I met Russ about a year and a half ago at a Waltham Fields’ potluck. Without knowing who he was, we struck up a […]