Butternut Miso Soup

I created this silky soup recently ; the sweetness of butternut squash and roasted garlic blends well with the earthy richness of corn stock, miso, and butter beans.

Winter Solstice Supper

Winter Solstice is a time of celebration, harvest, and gifts given and appreciated, and our meal was much the same.

Cranberry Kombucha

 I look forward to cranberry season each fall; the tart, astringent berries are a real treat! Although there are always cranberries in the freezer section, I prefer to buy them in season to save money and appreciate a special fruit of the fall. Around the holidays I like to make several cranberry concotions, including the…

Wild Hard Cider

I have been making wild fermented hard cider for about two years, and I’m starting to feel like I’ve learned a few lessons along the way. Making cider can be incredibly easy but also a long quest. Most commercial producers make a fairly clean-fermented product. They source shelf stable apples, pasteurize the pressed juice, pitch a champagne yeast…

Work to Do

After the events of the week, I am reminded of how much there is to accomplish in life. I believe that all people have the right to nourishment of their minds and bodies and a peaceful life. With renewed energy, I will continue to do the work I believe can bring about positive change.

Fall Reading List

I am always amazed at how much there is to see, do, learn, and read. I can never have too many books to read on food culture and history, recipes, botany, sustainable living, vegetables, brewing, fermentation, and creativity.

Pumpkin Challenge: Week 4

Until next year, I’ll be dreaming up more pumpkin recipes – perhaps a pumpkin pasta dough, pumpkin juice mead, or pumpkin ketchup…

Kimchi Poutine

Kimchi adds a welcome spice and acidity to fries and miso gravy. This is the ultimate meal for when you need to eat with your hands, lick your fingers, and chow down.

October-November Garden Update

October was a productive month from the garden, and we harvested our last crops of chiles, okra, basil, and squashes. I kept many plants in the ground through mid October, and was happy to use homegrown basil, chiles, and other herbs in the dishes of my first pop up Old Line Supper Club, as well as…

Pumpkin Challenge: Weeks 2 & 3

The Pumpkin Challenge has been moving along this year quite nicely! We’ve had a steady supply of baked goods to rely on, including Jake’s pumpkin granola and pumpkin rye bread, along with some savory cheddar muffins I made with pumpkin in the batter. We also got a chance to go out pumpkin picking, and came…

Vegan Pumpkin Mapo Tofu

I was in the mood for mapo tofu a few days ago, and made a vegan version substituting Chinese cabbage and shiitake mushrooms for meat. The mushrooms have a deep umami, and paired with crumbled soft tofu, the recipe below made for a rich, savory, spicy stew.

Pumpkin Kimchi

I really love the flavors of this kimchi: tangy pumpkin and dark leafy greens fermented with bright ginger, fall apples, and chiles.