Free December Newsletter

December Newsletter features a delicious and beautiful holiday dessert: English Trifle and it's gluten-free, sugar-free and vegan!!  

Click to read

Free November Newsletter

November Newsletter Click Here to Read
This month's topics:

• Holiday Food
• Natural Antihistamine
• My article published in Living Without Magazine Dec/Jan edition!!
• My new website!

Free October Newsletter

October Newsletter! Click here to read This month's topics:Bread Q&A's, Sauerkraut, Veggie Broth, Kohlrabi

Free September Newsletter!!

September Newsletter is out!! Click here to read! This month's topics: Lacto-Fermented Cucumber Relish Whole Grain Sorghum Frozen Tomatoes Congestion Buster Bread Crumbs & recipe for GF meatloaf

Free August Newsletter!!

August Newsletter!! Click to read!

This month's topics:
Flour: Store Bought vs. Home Milled Easy Summer Corn-Free Succotash Summer Greens for Winter Soups Rhubarb Rose Petal Water Kefir

Walking Onion Bulblets for Sale!!

Walking Onions are a fabulous perennial vegetable. They need minimal care and will produce a large amount of food in a very small space. All the parts of the plant are edible!

I use the different parts in salads, sautes, stews, soups and lacto-fermentation. I begin harvesting in early spring when the first greens come up. I continue to harvest the greens and later on harvest flower stalks, flower buds, and sometimes complete plants.

The top photo is my walking onion bed in early spring. The bottom photo is in late spring. Click here to view my Walking Onion Video





As I harvest I keep in mind not to use it all so there will be plenty for next year.

This season I have extra walking onion bulblets for sale!!
20 bulblets for $21 including shipping. US only please.

20 bulblets will plant a 4 square foot bed. Planting directions included. Order now. Shipping begins in late July and runs through mid August.
To learn more about this high producing plant watch this video.
Click Here to Order

Green Garlic

Green Garlic is garlic grown for the greens rather than for the bulb.

I love my green garlic patch! It produces lots of food with almost no work!!

Plant garlic cloves in an ordinary garden bed in the fall. After a cozy winter sleep greens will emerge in the spring.

These greens can be used like scallions as well as in sauteed meals and even fermented.

When the greens become too coarse to chew they can be harvested and frozen for future soupstocks and bean pots.

Greens ready for freezer

Greens & roots ready for freezer

Chopped, coarse greens in a bean pot.








At a certain point in their growing cycle the stalks get thick and are excellent chopped and sauteed. Like the greens, they are excellent fermented!

A few weeks later come the loopy "scapes" also known as flower stalks. These also make an excellent saute and an equally excellent ferment.

Each element of the green garlic plant has a peak season before the leaves, stalks or scapes become too tough to chew. With practice and taste testing you will get the feel of when to harvest for eating and fermenting and when to harvest for freezing for soups and bean pots.

As your green garlic patch gets bigger, harvest entire plants to keep it to the size you want.

May Newsletter!!

________________________________________________ HI All, The May Newsletter is here! Topics include Water Kefir Soda, Quinoa, Fermented Mackerel and Oven Baked Gluten-Free Pancakes. Click to read it!

April Newsletter is Out!

April Newsletter is out. I've had fun with this newsletter as it involves spring gardens and fermentation ideas. Enjoy! Click here for the link

New Book!! Lacto-Fermentation Through The Seasons

This book of 23 recipes includes the basics of lacto-fermented vegetables starting with spring vegetables like rhubarb and snap peas, moving into summer with cucumbers and summer squash and on into the fall with cabbage and root vegetables.

Includes recipes for other less commonly fermented vegetables like swiss chard, garlic scapes and daylily buds!

The book highlights my favorite fermenting technique using a salt brine and glass jars. I like this technique best because the amount of salt can be carefully controlled.

Click here to learn more and purchase!

March 2012 Newsletter!

Finishing up winter and getting ready for spring in the March 2012 Newsletter


Click Here to read

February Newsletter

Hi All,
I have begun a free monthly newsletter about allergen friendly cooking, helpful tips for the kitchen and the home garden and gluten-free sourdoughbread. Take a look! Subscribe if you are interested!

Click Here! February Newsletter

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