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.
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.
Pate is one of my favorite treats and this summer with this recipe, it turned from a treat in to a staple in our kitchen. I double the recipe each time I make it so it can go in our lunches or, we can have it as a snack or as a dinner appetizer.
This year we discovered these luscious purple Okinawa sweet potatoes and fell in love with them. When ever we find them in the market we find a fun way to cook them and this is perfect for the grilling days when we are having our most delicious burger more often.