Side Dishes

Snap Pea Bounty (with Two Recipes)

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The first snow and sugar snap peas are ready for harvest from the garden, so Babyzilla and I went out and picked enough for dinner tonight. Babyzilla has never had either sugar snap or snow peas before, but after her first taste, she reached into the basket again and again for more.

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Simple Pickled Beets (And How to Grow Them)

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There is something about the New Year that has me in the mood for pickled beets. Now that they are in season, here is an easy, delicious recipe for them.

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Easy (Grain Free) Root Vegetable Pancakes

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I am a simple cook. Before I got sick, I almost never cooked at all. As an overworked Washington, D.C. career woman, I subsisted for over a decade on a steady diet of skim milk lattés,  Mr. Chen’s organic Chinese takeout and Annie’s organic, boxed macaroni and cheese mixed with a can of dolphin-safe tuna [...]

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Four Easy Pickle Recipes

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The cucumbers are ripe in the Small Footprint garden, and with the amount in my garden and my CSA box, it seemed like a good time to make pickles. And with so many things ripe in the garden right now, once I got started, I caught a “pickle bug” and just couldn’t stop.

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Cutting the Mustard (Greens)

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In addition to providing incredibly nutritious, mildly spicy greens, mustard plants also produce the tiny, brown seeds that are used to make Dijon mustard. Here’s a recipe to help you get the most out of them.

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Shiso Fabulous!

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Here’s a delicious, traditionally Korean way to use shiso and nourish your digestive system at the same time. And who couldn’t use another delicious fermentation recipe?

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All Aboard the Turnip Truck

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Turnips are in season now and an abundance of greens and roots are being harvested across the United States. Here are two great recipes for enjoying them!

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Watermelon Rind Pickles

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Melons are ready for harvest and this week I found a yellow watermelon and a cantaloupe in my CSA box. Seems like as good a time as any to make an old-fashioned Southern treat: Watermelon rind pickles. 

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Our Favorite Homemade Sauerkraut

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If you’ve only eaten store-bought or canned sauerkraut, you really owe it to yourself to try the fermented, homemade variety. Here is our basic recipe.

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