Browsing All Posts filed under »foraging«

Pre-plan Can Plan

January 20, 2013

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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 […]

Vegan Kimchi

October 9, 2012

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I hope you’re not getting sick of my (slight) obsession with fermentation lately. Between all the brassicas I keep getting from my CSA workshare at the farm and the cool temps that help to keep ferments from spoiling, it’s hard to find a reason to NOT ferment. I’ve written about Mr. Lebovitz’ kimchi before, but […]

A walk around the farm on an autumn morning

October 8, 2012

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If it wasn’t fall before, it sure is fall now. Temperatures in eastern Massachusetts made their expected drop and the cool rain has returned, at least for tonight. I’m actually starting to believe that, with the exception of a few, scattered days of warmth, summer has ended. But even my relatively limited experience in vegetable […]

Fermented Dill Cucumber Pickles

August 2, 2012

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Seeing apples being sold at your local farmers market sure can make you feel like you’re falling behind on your summer preservation projects. Yeah, yeah, Ginger Gold is an early variety. But still. The canner has only seen my stove a handful of times in the past several weeks, and much of my “can plan” […]

Updates from the Learning Garden

July 21, 2012

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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

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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

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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 […]