Ok, Renee, here you go, finally. I have a collection of sourdough starters in my fridge, and met a collector of sourdough starters. She coveted my over 500 year old Rye Swiss starter that I smuggled back with me a few years ago. I have yet to get back to the rest of the pictures/stories … 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
Sweet and Hot. Begin anything and everything with garlic. Salsa, Pesto, Aoli, the possibilities beginning with garlic are endless, and besides that it is easy to grow. When I see recipes that say “one or two cloves of garlic” I laugh. Even if you hated garlic, you should eat it because of all the health … Continue reading
A case of ripe apricots can bring the heat of summer into a cold winter day and towards the end of the season you can get bargains on ripe fruit that the grower needs to move as soon as possible. First you wash and easily squeeze the pit out of the apricot into a large … Continue reading
grassfood. 