Fermentation Residency with Sandor Katz

When I learned that I was accepted into Sandor Katz’s Fermentation Residency program, I was ecstatic. Sandor’s books on fermentation, “Wild Fermentation” and “The Art of Fermentation,” have been formative in my journey with fermented foods. So with great anticipation,

Garlic Mustard Pesto

Garlic Mustard (Alliaria petiolata) is one of the earliest spring edibles that starts bolting up as soon as the snow melts. Now considered invasive in many parts of North America, this plant was actually brought over intentionally by early pioneers

Delightful Dandelion Fritters

I love seeing lawns and fields filled with dandelions. They bring such vibrancy after a long, dreary winter. And…they are an amazing spring food. In fact all parts of the versatile dandelion are edible –  the flowers, stems, leaves, and

Red Pine – A last salute to Winter

It looks like spring is finally here.  I am looking forward to the smell of lilacs and linden blossoms, sitting in the park with my dogs, and not having to put on six layers to step outside. I can’t wait

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