I'd rank apple cider vinegar as one of my top condiments and am sure to always have several gallons on hand to put to use throughout the year. From salad dressings to bone broths, acv brightens recipes and adds an acidic pop just where it's needed.
This past fall, I ran the How To Eat An Acorn with Daniel Vitalis. While creating the course, I found myself so inspired to create a variety of uses for this noble fruit of the oak tree. One of the recipes I put together was a simple skillet bread, which basically was an adaptation to my Fluffy Cornbread recipe you can find here on the blog.
We eat a lot of eggs here. From chickens to fish, any way we can get more eggs into our diet the better. Several times a year I stock up on flounder roe, available locally, freshly frozen, and for a fair price too. There are many preparations I adore, but non as much as pan fried, which gives the outside a nice crunch to complement the soft textured interior.
The growing season is on it's way and the landscape surrounding my home will soon be flooded with an array of edible plants. With the abundance of food on our property throughout the year, I utilize several fermentation techniques to preserve all the vibrant colors and medicine so that my family can enjoy the bounty of spring well into the cooler months of the year.
In recent years, Brussels sprouts have gained in popularity in restaurants across the states. This tiny cabbage like vegetables from the Brassica family can be seen shaved raw, broiled, grilled, and even fermented and often paired with ingredients like bacon, bonito flakes, chili peppers, and of course garlic.
I've got a lot of love for beets. I'm not quite sure how or why, but they are easily one of my favorite vegetables. Maybe it's their intense color that always stains my hands when I peel away their skin or it could be the deep, earthy flavor that tastes reminiscent of the soil they are grown in. Either way, I can dig into beets any time of the year and prepared just about any possible way.
I love Thanksgiving! For me, it's the time to give thanks for the abundant year that we've had and to enjoy the seasons harvest with close friends and family. Its the holiday of the year that I love to get busy in the kitchen and cook up a big feast. Roasted turkey from our friends at Roots & Wings Farmstead, sourdough stuffing, several veggie sides, organ meat infused gravy, plenty of hard cider, and of course desserts!
One of my favorite vegetables to consume in the fall are brussels sprouts. Although they're seemingly just a tiny cabbage, they are a fun and versatile brassica to consume in large quantities while they last. I've been trying to grow them for years, but can't seem to get it down, so thankfully there are plenty of local farms around who get it right.