Preserving Rosemary

I had some success growing rosemary, this summer, in a patch of ground that is otherwise weedy and awful.


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Canning: Collard Kraut

I was thinking about doing another batch of pickled collards with my harvested collards, last weekend, but I thought it might be interesting to try collard kraut, instead. I have an interest in the probiotic opportunity with fermented foods, but, aside from sourdough, I haven’t ventured deeply into it. I tried my own cider vinegar made of apple scraps, but after a promising start, didn’t get anywhere. I also tried to make my own ginger soda, without success.

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Recipe Review: Roasted Brussels Sprouts

A friend of mine is more than halfway through Whole30, and though it’s doing what she hoped (pinpointing that she’s reacting to something dietary) and allowing her the opportunity to identify it, she is so over it. The Arbonne cleanse is slightly less restrictive than Whole30 (you can, for example, have legumes, some commonly non-allergenic grains like quinoa and brown rice, and some sugar in the shakes), but they’re pretty similar. When she declared an intention to attend my gathering over the weekend and bring a turkey breast so she’d have something compliant to eat, I started thinking about things I could make that she could also eat.

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Ready, Set, Harvest!

If you’re not familiar with Colorado, you might have thought my neighbors and I were crazy for spending a gorgeous weekend, with temps in the high 70s (Fahrenheit) drawing down our gardens and disconnecting our hoses. Yesterday was nearly 80 degrees. But we knew we were going to get our first hard freeze last night, and knew in advance we’d wake up to this.


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Recipe Review: Zucchini and Snow-Pea Salad

I ran into a screaming good deal last week on snow peas, which delighted me. Snow peas and snap peas add a lot of interest to food, for me. I was making marinated pork chops, baked sweet potatoes, and needed a veggie. I want to make a stir-fry with some of the snow peas, but the chops were too nice to dice up for stir-fry, so I was thinking salad. I found this salad, and since it’s zucchini season, I went ahead and gave it a shot, once I established that Mom would actually eat it.

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