Fermented Spiced Apple Chutney

Fermented Spiced Apple Chutney

I remember the very first time I ate an apple straight from the tree. It was as if I had been in Plato’s cave my whole life and what I thought were apples were only shadows.

Crisp. Juicy. Sweet. Refreshing.

I was in college by the time I experienced an amazing apple, as where I grew up was too cold to have fruit trees. Fruit trees, apparently, don’t like -40 temperatures. Actually, I can’t think of any living thing that does. Continue reading

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Fermented Radish Tops

Fermented Radish Tops

In honour of Mother’s Day on Sunday, I thought I’d take the opportunity to brag pay tribute to my own mother, particularly as pertains to my food philosophy and thus this blog.

Our childhood was a bit unusual; my sister recently described our Easter celebrations. Think Laura Ingalls Wilder – we were Little House in the Big Woods set the 20th century. Continue reading

12+ Ways to Use Ramps

Zaruby 1 web
Wild food foraging is somewhere near the top on the list of activities I enjoy. I enjoy being in nature, anything to do with food, the satisfaction of getting free food that I didn’t have to sow/weed/water in a garden; I suppose it satisfies my liking of things and activities that are both beautiful and practical.

I tend to go a little overboard though – pick all the plants! They’re free, nutritious, and delicious! Then I get home, and realize that I have more than I know what to do with. Anybody with me?

Here is a list, then, of 12 ideas of things to make with ramps, in case you have too many sitting in your fridge. The flavour of ramps is best raw, so most of these recipes don’t involve heat.

Continue reading

Our Family Favourite Ferment: Cauliflower

Our Family Favourite Ferment: Cauliflower
I realize that I have a proportionately high number of recipes with cauliflower, like Garlicky Cauliflower Medallions and Bibimbap. In those recipes cauliflower is a substitute (flour, rice); in this recipe, cauliflower shines as itself. Continue reading

Potatoes, Bacon, and Sauerkraut – Strapacky

Strapacky

Strapacky (strapachky) is a Slovak dish, traditionally made with halusky (halushky), potato dough gnocchi, baked with bacon and sauerkraut. Making strapacky with plain potatoes, however, is a lot less work, doesn’t require special equipment or tedious cutting, and is grain/gluten free. It’s not low carb or Paleo, but I’m sure it would taste amazing with sweet potatoes or cauliflower instead of white potatoes. Continue reading