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Make Your Own Organic Almond Milk

Make Your Own Organic Almond Milk

Since I no longer have my own goats, I’ve been having a hard time trying to decide what kind of milk to use. Unless I can buy organic, raw dairy locally, I know that it’s really not going to be very good for me or for the environment. But, because of FDA regulations, it’s hard to find raw […]
Honey Meyer Lemon Curd

Honey Meyer Lemon Curd

What could be more lovely than making lemon curd with fresh, in-season improved Meyer lemons, golden orange egg yolks from the henhouse and raw amber honey as the sun comes up? What a beautiful way to start the day, with all the hues of yellow imaginable. Lemon curd will bring sunshine into the kitchen any time of day. Here in Santa […]
Dried Persimmons

Dried Persimmons

I had never tried a Persimmon until four years ago (I’m obviously not from California) at a community garden where I was volunteering. It was of an astringent variety, Hachiya, and it wasn’t ripe yet. It was terribly bitter and it made my mouth feel weird, so I concluded that I just didn’t like them. Then about […]
Blackberry Sage Jam

Blackberry Sage Jam

I spent three hours making jam this afternoon. I had no idea it would take that long, but it’s so delicious that I don’t even care! This is an old-fashioned jam, Joy of Cooking style. No pectin: just fruit, sugar and a little elbow grease. And some sage and lemon. Some people like the taste […]
Making Chèvre

Making Chèvre

It definitely feels like spring here, with kid goats frolicking in the field and teenage chickens clucking about underfoot in the yard. Local frogs have even moved into the pond. In fact, they’re croaking quite boisterously out there right now. Since I’ve been getting better at milking, I’ve had some extra milk to play around with […]
Sauerkraut!

Sauerkraut!

A very interesting looking cabbage caught my eye a couple weeks ago at the Farmers’ Market, it was tall with a pointed head. I’d been wanting to make sauerkraut and it was fate. The rest is history. Sauerkraut is a great beginning fermentation project, and the result is rewarding and nutritious. It is created through […]
Basic, Versatile Chicken Stock

Basic, Versatile Chicken Stock

The holidays are over! They were festive and busy, and now that I’ve been slowed down by some sort of nasty virus that’s going around I finally have the time to think about writing a post. What could be more fitting than comforting, soothing chicken stock? I’m embarrassed to say that I only recently started […]
Grandma’s Gingersnaps

Grandma’s Gingersnaps

Cookies are making a comeback around here. Gingersnaps have always been one of my favorite cookies—I love that combination of chewy and crunchy paired with the comforting depth of molasses and a touch of spice to round things out. This is a slight variation on my grandma’s […]
Freshly Harvested Tomato Basil Bisque

Freshly Harvested Tomato Basil Bisque

If you suddenly have a plethora of ripe and too-ripe tomatoes like I do, you may be wondering what you can make with them besides the delicious but perhaps worn out salads and pastas. What started out for me as a recipe for marinara from fresh tomatoes serendipitously became a culinary adventure into bisque-land. However, […]
Baked Sweet Potato and Kale Frittata

Baked Sweet Potato and Kale Frittata

Over the past year or so, I’ve had this personal challenge of trying to make a decent frittata. I know it sounds silly, but I made a really good one once, and then I kept screwing up every time after that.  I couldn’t figure out what I’d done right the first time. Well, thanks to […]
Granola Girl

Granola Girl

I love my mornings with these things: coffee, tangy yogurt, the honeyed, crunchy spice of this homemade granola with fruit, and something good to read. Homemade granola is easy, healthy and delicious… it’s also fun because you can customize it to your taste.  I usually just see what I have in the cupboard and improvise. […]