I love daikon radishes. They seem to be sweeter than other radish varieties, and they improve the soil where they are grown. The long taproots can grow to be huge, and when they are pulled, they look like little people. Daikons are also very versatile in the kitchen. They are delicious in stir-fry, incorporated into…
Tag: Recipes from my kitchen
10 Tips For Amazing Broth
Broth is one of those amazing ingredients that makes everything taste good. With some broth on hand, you can make soups, sauces, gravies or cook beans, grains and vegetables in it. Everything you add it to will be rich and flavorful. Well-made broth not only tastes good, but also is a powerful healer…
Grain-free Calamondin and Chocolate Chip Cookies
Rose and I created this recipe together one day when she was inspired to bake and a glowing bowl of calamondins was taking up all the space on the kitchen table. Rich, and chewy, these cookies have the perfect orange/chocolate flavor balance. Grain-free Calamondin Cookies 4 cups almond flour 1 cup coconut sugar 3 eggs…
Pork, Daikon, and Pak Choi Stir-fry
Wandering through the garden, I pulled this recipe together to do something interesting with a large left-over fresh ham we had roasted. It’s quick, easy to prepare, and delicious served over rice or noodles. Pork, Daikon, and Pak Choi Stir-Fry 1 daikon radish, sliced into rounds (these radishes can grow to be enormous. About 1…
Calamondin Souffle
Calamondins are tiny, extremely sour and flavorful citrus fruits that grow abundantly here in the winter. They are a great lemon substitute with unbeatable orange flavor. Many Southern cooks have their own version of calamondin cake (get a grain-free version here). With a new abundance of milk and eggs, I wanted to make something that…
Creamy Turnip and Tatsoi Soup
It was too hot for turnips to thrive last year, and I hardly got any. I had unluckily set out to grow a turnip trial of four varieties that year, none of which did very well. The year before seemed to be the Year Of The Gigantic Turnip, as I accidentally stumbled on how to…
Sweet And Sour Turnips With Mizuna
In the garden there is currently an abundance of my two favorite kinds of turnips – Scarlet Ohno Revival and Purple Top. I love these varieties for their flavor, color, and prolific harvests – too prolific sometimes! Just last week I was asking a lady at the grocery store who was checking out with…
Grain-Free Gingerbread Christmas Cookies
This recipe is a perfect grain-free, naturally sweetened and Paleo-legal alternative to the traditional wheat-based gingerbread cookies. Made with almond flour and sweetened with honey and coconut sugar, these cookies turned out deliciously crunchy, chewy, and fragrant with holiday spices. 3 cups almond flour (and extra for rolling out dough) 3/4 cup coconut sugar 1/2…
Sectioning Citrus
Citrus sections are a delightful way to eat up the abundance of oranges and grapefruit this time of year. With all the pithy white and membranes removed, even the pickiest of eaters will delight in a bowlful. When I first had sectioned oranges at my in-laws’ house, I wondered how on earth they had spared…
Real French Dressing
I’ll never forget the moment I stepped inside Tata Gabby’s apartment building in France. The beautiful wrought-iron grating clanged behind us as the door shut out the streets of Nice and the bright summer’s day. We were enveloped in dimness as we walked up two flights of beautifully tiled stairs. I struggled to drag…
Cassava Stuffing – An All Local/Homegrown Recipe
There is nothing to inspire thankfulness and gratitude more than sitting down to a meal that is all home grown. When all the sweat and worry is yours, when you have watched the seasons turn as small seeds became large plants, as chicks became pin feather-studded adolescents, and finally a flock of magnificent birds with…
Toadstools And Fairy Rings 