The Resilient Larder

Before you get toooo into the pragmatics of preserving for winter by means of pickling, start by dipping your toes into the foundation. Pickling is a method of acidifying alkaline or basic (low acid) vegetables—say, green beans, which are pretty neutral on the pH scale at 6.5-7.0, or radishes, which clock in at 5.5-6.0.
I would not have made it through this busy, presummer week in the fields if I hadn’t made a tray of these easy, delicious power bars on Monday. Not that you need a reason....
Peanuts aka groundnuts aka goobers aka pindars are a bit of a botanical anomaly. Many people know they’re part of the legume family rather than a true nut, meaning during Thanksgiving dinner they’d be sitting with black-eyed peas and garbanzo beans.
What, pray tell, is applesauce? In vogue since Medieval times (and—sidenote—it’s also a synonym for malarkey/fiddlesticks/poppycock), is it a condiment? A dessert in and of itself? A literal sauce for meats and poultry? For us it’s all of the above, as well as a remarkable ingredient in cakes.
It’s currently oat-sowing time on the farm and we’re mulling over their richness—in history, nutrition, and agriculture. Bafflingly, oats for thousands of years were referred to as diseased wheat and considered a pesky weed of more desirable cereals, fit only for topical skin treatments and animal fodder.
Springtime is a study in fertile greens, especially of the microgreen variety, which are immature seedlings dense in vitamins, lutein, and beta-carotene (evidently manifold more than their fully grown versions). One of the most efficient ways to optimize their nutritional mileage is microgreens pesto.

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