When it’s high season at the farmers’ market I often buy way too many vegetables because everything is so beautiful and fresh. I like to preserve the excess veggies by fermenting them into healthy probiotic treats. Fermenting is simple and requires no special equipment although a few tools like Mason jar weights, Pickle Pebbles for example, and venting lids like Pickle Pipes or Stainless Steel Fermentation Lids will make it easier. Continue reading Asian Style Pickled Vegetables
My mother made this simple yet different pea salad for picnics or for dinner on hot summer nights. Continuing her tradition, I made it to take to a small boat meet, the Mid Atlantic Small Craft Festival at the Chesapeake Bay Maritime Museum and again to take to the Urbanna Small Craft Meet. Continue reading My Mother’s Pea Salad
The beautiful ripe red jalapeños at our farmers market inspired me to make yet another flavor of hot sauce. The heat level of the sauce will vary depending on the peppers. Mine was not as hot at the green jalapeño sauce I previously made. One pound of peppers makes approximately one pint of sauce. Continue reading Red Jalapeño Hot Sauce
Most years we harvest bushels of persimmons from our two trees. I dehydrate many, give many away, eat at lot of them fresh, and still end up with a freezer full of whole fruit. This unusual and yummy recipe combines our love of probiotic fermented foods with our love of spices. Ripe persimmons are so sweet that no additional sweetener is needed. Makes about a quart. Don’t have persimmons? Try substituting a different sweet tasting fruit. Continue reading Persimmon Chutney
Incorporating the old standard orange and cranberry sauce flavors, this raw fermented chutney is both probiotic and delicious. We ate half of the first batch at one dinner and then put it on our breakfast the next day. It will keep over a month in the refrigerator, perhaps even longer, but we always eat it too quickly to find out. Makes about 1 quart. Continue reading Cranberry Chutney Recipe
Here’s a glimpse of our life on the road last year. We had a wonderful trip from Maryland to California and back in our Four Wheel Campers flatbed Hawk on a RAM2500 Cummins Diesel. The frequent rain, cold temperatures, some snow, and many many windy days reminded us why we bought the camper. Although friends and relatives asked us to stay in their homes, we spent every night in the camper and cooked the vast majority of our meals on the road. Having an indoor galley is the bomb!
We are serious “chile heads”, lovers of spicy food that is, and hot sauce. Several vendors at our local farmers market grow beautiful hot peppers. The super meaty plump green jalapeños caught my eye so I made this great green jalapeño sauce. Continue reading Great Green Jalapeño Sauce Recipe