The more dedicated readers among you may remember that a few months ago I found myself the proud owner of a bumper crop of red cabbage. I turned most of them into spectacular pink sauerkraut, but I also tried an experiment. When I cut the heads, I left the bottom of the plant behind, much [...]
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Remember my pink sauerkraut experiment? It worked! And it’s delicious! And it made 2 1/2 quarts! Fortunately, sauerkraut cans well, so it’s now safely tucked away in jars. It will also keep well for months in the refrigerator if you have enough space. Pink Sauerkraut (can be canned) 5, 10, or 15 pounds of red cabbage Thank you all for your wonderful suggestions about what to do with all of my red cabbage. The folks on Facebook were big fans of various braised cabbage options, but I’m sticking with the blog favorite: sauerkraut. Let’s hold off on sharing that recipe until we see if it works, shall we? Nicely salted and [...] Philadelphia’s unexpected additional month of spring has been a boon for my bok choy. So far I’ve harvested at least six pounds from a single, 4 foot-long row. But my abundance of bok choy begs the question of what, exactly, to do with it. I do love the stuff, but you can only eat it [...] Some of you may recall Jilly’s gorgeous—and somewhat curious—hobo bread. In Jilly’s low-impact approach to daily baking, not only do you not knead the dough, you don’t wash the bowl. I’d been meaning to try it for quite some time, but I must admit that I was a little bit intimidated by the process…all those [...] Loyal readers may recall that one of our earliest posts dealt with making your own vinegar. I have been remiss in posting the promised update. As you can see, the gallon jug on the left contains a slightly opaque substance that used to be apple cider. It’s hard to see in the picture, but there’s [...] Welcome to the first installment of our new weekly feature, Ask the Goats! Q: Tell me more about creme fraiche. It seems expensive. What’s all the fuss about? Is there a version I can make myself? (Courtsey J, one of Doris’s co-workers) Friends, it is time to examine a dairy product you may be lacking in your life. [...] The local billy goat and I consume a shocking amount of yogurt: usually about 3 quarts a week. Yogurt makers are inexpensive (my model cost me $15 in 2003 and is now selling for $25 on amazon.com) and well worth it. Your first few batches may be a bit wobbly until you get the hang [...] I love preserved lemons. They’re like a sour, citrus salt kick, ready to be eaten straight out of the jar or tossed into salads. They’re also very easy to make, but you have to be patient and trust in the anti-microbial powers of salt. What you’ll need: 3–4 lemons |
  
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