Is it likely that you will be making a New Year’s resolution to start eating better and cooking at home more? If you find it challenging to come up with a constant array of new recipes, this class is perfect for you, whether cooking for yourself or your family. The best cooks don’t base their meals off a specific recipe and head straight to the grocery store; rather, they look at what ingredients they already have and create something delicious. Cooking fresh, healthy meals all week long isn’t difficult, but it does require a well-stocked pantry.
What’s old is new again! Transforming vegetables into wild-crafted, nutrient rich creations through fermentation is back in vogue. Personally, I was drawn to the art by a love of botany, an interest in ancient traditions and in all things food.
One hot summer day I went to visit my former client’s organic garden and she said to me, “One day I want to eat just from my garden. I wonder if I could do it for a month?” I quickly responded that I loved the idea and wanted to try it. Our friend, who is an organic urban grower, wanted to take this challenge as well. The three of us planned to live off of our gardens from September 1-30.
The beginning of each spring allows vegetable gardeners the opportunity to plan and plant a brand new garden. The most time-consuming part of putting in the vegetable garden is over by early June. You purchased vegetable transplants at the garden center or grew your own starts near a sunny window. Bed preparation is completed and the plants and seeds are officially in the ground.