Last year I tried making sauerkraut a couple of times. Both times were less than stellar efforts. My first batch (plain sauerkraut) was not particularly flavorful and had a soft texture. My second batch (cabbage, carrots, turnips and brussel sprouts) was simply too overwhelming with flavors. The turnips and brussel sprouts are both strong-flavored vegetables and didn’t go well together. I’ve been wanting to try to make it again and a Russian friend, who learned to make sauerkraut from her mother, offered to share her ‘kraut wisdom with me. So, yesterday, we started a couple of batches–a plain cabbage batch for me and a cabbage and carrot batch for her. Now, I now have a crock of sauerkraut gurgling away in my kitchen. (more…)

I cut back the canes on my black raspberries tonight, finding a few remaining berries hidden among the leaves. This year was truly bountiful–I harvested 24 pints of these berries this year, giving away about two-thirds, trading a few pints for cherries and beer, and eating the rest myself. The canes for next year’s berries are already growing like crazy, and I need to get them tied off on their wires. I’m hoping to repeat this large harvest next year! (more…)

When I was a kid, I liked some of our family traditions around food. One of those was a weekly meal, sometimes with popcorn or pickled herring or oyster stew, which we shared before watching all the exciting new TV shows on Saturday or Sunday night. I liked the idea of that tradition, so years ago I started a couple myself. Saturday mornings became my “egg day,” when I allowed myself a few eggs. (I started this around the time eggs were considered bad because of cholesterol.) Over the years I’ve added more and more vegetables to my scrambled eggs or omelettes, to the point where I now call the scrambled version scrambled vegetables instead of scrambled eggs. The eggs provide a nice binder to hold it all together, but what I really like are the veggies.


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