food storage

Herb is the Word

Herb is the Word

What makes an herb different from a vegetable, or a spice?

Herbs are primarily defined by their use as seasoning or flavoring instead of, say, a basil salad where they would be considered a mere vegetable. They are strong and potent, much like the spices that we so enjoy. Herbs are the green, leafy parts of plants which are flavorful, while spices come from seeds, bark, roots, flowers, and so on—basically anything else.

Great Greens!

Great Greens!

Towards the end of Summer and in the fresh start of Fall, I relish the rich greens we get in the CSA box. You can always make a salad or chop them up for a soup, an omelette, or to wilt in a melt or in some ground beef, but I took some time to look at the nutritional aspect of these great greens so I could maximize my family's gains. I learned a lot!

Kimchi

Kimchi

The world is becoming flat. With modern trade and transfer, we are increasingly borrowing, buying, and taking from cultures that are far away. This is easy to observe when it comes to food, and not just in restaurants: Here in the CSA box we have gotten some Korean produce: Daikon and Napa cabbage!

"Rescue the Perishing" Roast

"Rescue the Perishing" Roast

What to do when you have vegetables you don't know what to do with.

We don't buy eggplant in our home. With the CSA, though, we often end up with items that we would not have bought otherwise.

I don't care for the texture and eggplant's flavor is a negative as well, so over the years I have found a few tricks for making it more palatable. This is one of my favorites.

Beef Broth

Beef Broth

Soup season has arrived and with it sniffles and sickness, but I'm ready. Over the course of a week I've made roughly three gallons of beef bone broth from a single package of Morning Harvest farm's marrow bones. I've written about the healing properties of chicken broth already, and beef bone broth is very similar.