Baruch atah, Adonai, Elohaynu Melech haolam, asher kiddishanu b’mitzvohtav, vitzivanu, al akilat maror. Blessed Art Thou, Lord Our G-d, King of the Universe, Who has sanctified us with the commandment of the eating of bitter herbs. It’s nice to be sanctified with something as delicious as horseradish and beets. For many years when our dd … Continue reading
“Oh mom, they are not.” “I bet they are.” “Well, just try one.” How do you acquire gizzards in this modern, advanced age of techno-farm and industrial-food? Well, you grow them yourself, and then extract them. “What in the world is that contraption, you country-hick beer guzzler?” I’ll explain that when I get there. We … Continue reading
I made too much sauerkraut for us last year. It’s not something we eat a lot of during the spring and summer, so I still have some in the refrigerator. It still tastes great and we will eat it this fall, but for now the cabbage ferments I am going to make are Cordito, Kimchee … Continue reading
My dear cousin gave me some of her kefir grains about 7 years ago and I have shared and shared them with friends and beyond. She got them from one of her seminary students who had smuggled them in the country from Bulgaria which had been in his family for generations. She was taught to … Continue reading
This weekend I traded a farmer at the That’s Natural Chile Festival in Castle Rock, Co. put on by my friend Tisha Casida, for some amazing vegetables and fruit. Nothing more wonderful to open in the dead of winter than a jar of apple pear sauce, and it is so easy to make. Many farmers will … Continue reading
grassfood. 