saladOne of the mantras of the eat-local movement is to eat what is in season. This has several advantages, among them reduction in energy used in shipping foods hundreds or thousands of miles, as well as saving the monetary and environmental costs associated with the energy saved. Other advantages are the increase in dietary variety and improved nutritional quality. Instead of eating the same half dozen foods all the time, sometimes from local sources, sometimes from a hemisphere away, eating locally means consuming early, late and winter season foods as they are available.

I’m now producing food year-round, so I am changing my eating habits to match what I produce. (more…)

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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…)