Not something I cook with often so I would love some suggestions. Shoot me your favorites, pretty please.
What’cha snackin’ on today? We’ve been munching through pounds of carrots. Plain, dipped in hummus, or cut into coins and popped like popcorn. So good. 12yo loves the yellow ones best lately.
Perfectly-cooked quinoa can turn to mush if left in the pot to steam. Transfer your quinoa to a colander once it’s ready to keep it nice and fluffy until you are ready for it.
Switching to shelf-stable pickles ’til we eat our way through all the fermented stashes in the fridge.
If you follow me on Twitter, you know that I got hit with large amounts of peppers (hot ones) over the weekend. Serranos, jalapeños, poblanos, and habaneros all had to be dealt with immediately. Quick breakdown of what I put up below: Fermented Jalapeños – Ya’ll… I am fermenting everything thanks to The Hip Girl’s Guide to the Kitchen. Picture above is what I started with. Charred Habanero Sauce – Used this recipe as a base with […]
Not sure how we landed on Friday AM so suddenly, but here it is nonetheless. Have CSA to stash away this weekend and what may be my last bulk order of tomatoes. What are you up to?
I promised to check back in with some progress and here she goes. My first jar of fermented dill pickles smells divine, and is absolutely beautiful. All signs point to this being a fermenting household moving forward. Will have to figure out fridge space for this new pickle direction ASAP.
Okra, poblanos, jalapeños, green tomatoes, red cabbage, beets, carrots, onions, zucchini, slicing cucumbers, pickling cucumbers, and eggplant.
There are always at least a couple of weeks during the summer growing season that completely overwhelm me. I am smack dab in the middle of it right now. Wish me luck!