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.
Tuesday is here and it's time for another batch of kraut. Wide awake at 5 am, I headed to the kitchen, put on a pot of water for coffee and began slicing away. Using a smaller head of purple cabbage, I scanned my spice rack waiting for an ingredient to catch my eye. Caraway, the crescent shaped seed, called me an and is the star of the show today.
I absolutely love kefir and would consider it to be my favorite way to consume dairy. Well, second to raw cream in my coffee :) My love affair with this fermented beverage began when I started shopping at the Portland Farmer's Market in late 2009. We came across Swallowtail Farm & Creamery owned and operated by Sean and Lauren Pignatello of Whitefield, Maine. After tasting their products, we were immediately hooked!
The abundance of greens in the garden make the perfect base for different variations on pesto, chimichurri, and as the recipe below, chutneys. While most gardeners or farmers pull the weeds, making room for better known leafy greens like spinach, chard, and kale, I like to allow some wild greens to take off and do their thing. We have a good exchange :)
Let's put an end to your waffle waffling. If you're going to waffle, make it count. We make ours worth it by making it with sourdough. You can go sweet, savory, or a combination of the two. There is lots of room for play with endless topabilities, er possibilities. Strawberries, maple syrup, an egg, or you can go savory with some chicken.