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Budget Living, Fall, Fermentation, Food Preservation, Food Science, Fruit, Green Living, Healthy Living, Recipes, Reusing, Spring, Summer 
I finally figured it out. Coffeecake need not even waste time pretending to be healthful or even reasonable; it’s not. That’s why you don’t eat it every day or even every month.
Updated on Friday, April 26, 2013 at 9:00AM by
Kate
Giveaway featuring Sherri Brooks Vinton’s latest book, Put ‘Em Up! Fruit and Ball’s Heritage Collection Jars. Enter by Thursday, April 25, 2013, 11:59p CST.
Try this health-promoting, live-cultured fermented slaw with your next stash of extra carrots.
What struck me about mustard making was not really the simplicity, but the opportunity to turn the by-product—vinegar and white wine soaked garlic and onions—into something else we might consume. I opted for the route I usually travel with odds & ends of spare or wilty veg: soup!
Copyright © 2009, Kate Payne unless otherwise noted. All rights reserved.
