Fermented Salsa

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Fermented Salsa

Nourishing Traditions has a wonderful recipe for fermented salsa—the perfect thing to do with some of those extra summer vegetables that you want to save for later. Fermented Salsa Print Recipe CourseSnacks and Appetizers...

These cheesy herb biscuits are a great savory addition to any meal. 0

Cheddar Herb Biscuits

So we’ve made tortillas, bread, sweet scones, and cookies, but we have yet to make those flaky, buttery, cheesy, herb-acious biscuits that we all love. Thankfully, cold rainy days mean more days in the...

Cardamom scones make for excellent breakfast snacks. 0

Cardamom Delights

Cardamom is one of the less common spices in our homestead, but I think it is quickly becoming one of our favorites. Cardamom has a subtle spicy, herbal, and citrusy flavor. It is used...

Rosemary focaccia bread is a staple at our homestead 0

Rosemary Focaccia Bread

Every week at our local farmers’ market, I admire the baked goods, especially the breads. I have always favored the focaccia, which were topped with sweet and savory ingredients that made the perfect breakfast...

Pumpkin muffins made from homestead pumpkins, eggs, and honey. 0

Pine Street Pumpkin Muffins

Fall is here! And so are the pumpkins! At the Little House on Pine, we have found ourselves stock piled with sugar pumpkins from the backyard and huge jack-o-lantern pumpkins from fall festivities. While...

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Corn Relish

Longtime fans of Sandor Katz, we found this gem of his on the New York Times Diner’s Journal. An excellent pairing with homemade tortilla chips, the addicting sweet and sour flavor makes it our...

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Salsa Verde

Now that the tomatillos are coming in, the question remains: What exactly do you do with tomatillos? We tried chopping them up and adding them to quesadillas, which didn’t seem to add a lot...

A perfectly soured dill pickle. 0

Lacto-fermented Dill Pickles

Lacto-fermented pickling is an easy way to preserve seasonal food while increasing probiotic value. Unlike vinegar pickles with an indefinite shelf life, these living pickles should be eaten within a few months. Substitute cucumbers with food that is safe...

Cucumber kimchi makes a great snack, side, or light meal 0

Cucumber Kimchi

In the heat of summer, we’re swimming in cucumbers. Some cukes end up in tzatziki sauce with homemade yogurt, some end up as dill or bread and butter pickles, and the lucky ones get...

Salmon cakes with bell pepper, celery, onion, and hemp seeds. 0

Cody’s Salmon Cakes

Ok, we’ll concede. We don’t have local salmon here in Chestertown. But when we do incorporate salmon into our meals, we make sure to choose the most sustainable source that we can find–one that...