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sustainability starts at home

Small Footprint Family will be undergoing a massive redesign in the coming days. Stay tuned for an easier-to-read format, and please pardon our dust!

Growing a Snap Pea Bounty {with Two Recipes}

Posted in Gardening, Permaculture & Homesteading, Raw & Fermented, Salads, Side Dishes | 18 comments

Peas are pretty easy to grow. Just give them cool, spring weather, composted soil that drains well, and some climbing support. If you’re short on space, peas can be grown in containers, along walls, or trained up corn and sunflower stalks.

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The Secret Life of Arugula {With 2 Recipes!}

Posted in Condiments, Gardening, Permaculture & Homesteading, Raw & Fermented, Salads | 13 comments

The cool weather greens are just starting to come ready for harvest here, and this week both my garden and my CSA box have plenty of arugula with which to make salads and other delights. 

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How to Use Dandelion {with Dandelion Salad & Dandelion Wine Recipes}

Posted in Beverages, Gardening, Permaculture & Homesteading, Raw & Fermented, Salads | 46 comments

Many wild plants and “weeds” are some of the most nutrient-dense greens you can eat. It is only in the past 100 or so years, as our food system became more and more industrialized, that wild superfoods dropped out of our diet. So I try to include them in mine when I can.

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Growing and Enjoying Kohlrabi {with 2 recipes}

Posted in Gardening, Permaculture & Homesteading, Raw & Fermented, Salads | 7 comments

Kohlrabi can be an intimidating vegetable if you haven’t been around it much. It looks like a leafy, green space alien, and has a taste like fresh, crunchy broccoli stems, with a hint of radish.

The name kohlrabi comes from the German words kohl, meaning cabbage, and rabi, meaning turnip—and that kind of says it all about this delicious vegetable.

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Perfect Pamplemousse (Grapefruit Four Ways)

Posted in Condiments, Salads | 28 comments

If the word “pamplemousse” grabbed your attention, I’m glad. I think it’s such a funny, fun word.

Pamplemousse is French for grapefruit, which is now coming into season here in Southern California—and shipping to grocery stores nationwide. With a bumper crop of fresh citrus everywhere (it’s common for people to have some type of citrus tree in their yard here), it’s important to find creative ways to use it up.

Here are some special ways to enjoy the brightness of grapefruit this winter… 

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Kale & Bok Choy Slaw with Spicy Sesame-Ginger Dressing

Posted in Condiments, Raw & Fermented, Salads | 1 comment

Between our CSA box and the farmer’s market, we’ve been enjoying a lot of fresh kale, cabbage, broccoli and romaine lettuces for the last two weeks. We try to eat a meal centered on leafy greens once a day.

This is one of my favorite recipes for kale—which I don’t ordinarily enjoy eating, but this recipe makes it delicious.

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Pomegranate & Persimmon Salad

Posted in Raw & Fermented, Salads, Treats | 1 comment

Late October to early November is the season for both persimmons and pomegranates, which we received in our CSA box this week. You can get them at most supermarkets, but if you live anywhere near where they are grown, it’s best to get them at a local farmer’s market. 

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Turnip Rutabaga Salad & Marinated Turnip Greens

Posted in Raw & Fermented, Salads, Side Dishes | 2 comments

Turnips are in season now and an abundance of greens and roots are being harvested to fill CSA baskets and farmer’s markets across the United States. Native to western Asia, the turnip has served as food for humans and their livestock for centuries.

In fact, the humble turnip was a daily staple in Europe long before potatoes were. 

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