Spring carrots are small, crisp and sweet, perfect for the fermenting jar! No need to cut them, just trim off the top and tip. They become sour and stay super crisp for months. I'm still experimenting and will let you know just how long they stay crisp, but so far they have beat cucumber pickles with crispness.
Lamb is quintessentially spring, although we eat it all year around in our grassy part of the world. This dish is fragrant and delightfully simple. Marinade and freeze your ribs in advance for an easy weeknight meal.
These December days the chance of finding lettuce in the farmers market is slim to none. Its the season where I want a salad but have forgotten the amazing chopped salads that come with winter!
These beautiful turnips surprised us with their deliciousness when we found them at the farmers market this year. We have been playing with the chickpea miso and it has been such a umami salty treat this Autumn. We love jorinji miso with is locally made and comes in amazing varieties.
We were looking for a way to use some beef short ribs we came across this summer. This is
a fragrant filling stew that has become a family favorite! Since the first round we have
made this dish with ox tail and stew meat and they are all equally delicious.