If you don’t have experience with sardines, give them a try! Pacific sardines are sustainable, pretty inexpensive, and super good for you – high in Omega-3s and calcium. They don’t really taste much fishier than tuna, but they don’t have the risk of mercury and overfishing that tuna has (Atlantic or Mediterranean sardine fisheries are poorly regulated and in decline, so we recommend sticking to the abundant Pacific variety). They are one of our favorite foods – and one of the few things Sonora is almost guaranteed to eat! If a picky toddler gives it her stamp of approval, what’s holding you back?
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This is from The Beginner’s Guide to Preserving Food at Home by Janet Chadwick, which is a great book that gives several different options for preserving each kind of food, with good instructions and illustrations.
This recipe was shared with us by our friends John and Brennan, and it's a great use of pea shoots.
Spinach
Pea Shoots Put them in a bowl. Eat them with your fingers. Repeat. (Bowl optional.) So maybe local lemons are unlikely here in Vermont. All of the herbs can be grown here, though - and this is a nice way to perk up local root-cellar beets in the winter, even if you end up using imported herbs. (Though you could keep a pot of herbs going over the winter inside, if you wanted). Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
This is one of the staples of my lunchbox over the winter. Making it in the morning for lunch or dinner gives the cabbage a chance to soften up a little, but it's also great fresh and crunchy.
This salad is made with raw kale, and the "massaging" softens it up. It's especially delicious with fall and winter kale that has already been softened and sweetened by frost, but good even with tougher summer (or Californian) kale. You can make it in a big batch to have on hand, as it keeps (and improves) over several days.
This is adapted from Cooks Illustrated magazine. The key here is to extract and reduce the tomato juices, then add them back in the dressing. It takes a little longer than your average tomato and cucumber salad, but it's really good. This method also makes a nice fresh pasta sauce with really great tomato flavor. Yum.
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Everyday Chef Chow Recipes Eating Well The Kitchn Martha Stewart WTF is this vegetable? Eating What We Grow (PDF) Cookbooks We Like Local Flavors Vegetarian Cooking for Everyone Chez Panisse Vegetables Flatbreads and Flavors Wild Fermentation The Art of Simple Food Feeding the Whole Family Putting Up Storage Guidelines for Fruits & Vegetables (PDF) The Zen of Food Preservation (PDF) 101 Jam Recipes Making Sauerkraut |
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