Whole Food Homestead

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Fermented Pickles

Before the jarred pickles lining the shelves today, people enjoyed naturally fermented cucumbers. Their sour taste was not from vinegar, but from lactic acid produced by healthy bacteria, which also served to preserve the pickles. When the fermentation process was complete, the vat of pickles would be stored in the root cellar where the cool temps would help them last for months and months. Today, of course, you can buy a sealed jar of pickles that will last indefinitely, but the trade-off is in the nutrition. Continue reading

Beef Stew with Root Vegetables

Making a good stew should be considered a basic life skill. It’s simple, doesn’t require an exact recipe or set of ingredients, and the result is a nourishing, savory meal, all in one pot. Continue reading

Roasted Tomato Soup

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Roasted tomato soup is the natural beauty of fall recipes – a few simple ingredients play together effortlessly to create what is easily my seasonal favorite. Continue reading

Fermented Green Beans

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I have green beans coming out of my ears! If you are a fellow gardener and have planted even one row, you are probably experiencing the same windfall. If not, you can find loads of beans in all sorts of colors at your local farmer’s market this time of year. I wanted to take advantage of this crop abundance as an opportunity to share a less common preservation method for green (or yellow, or purple!) beans – in addition to freezing, canning, or eating your green beans with every meal for the next couple weeks, a great option is to ferment them. Continue reading

10-Minute Roasted Chicken with Root Vegetables and Apples

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Honest, I timed myself – it took 10 minutes to prepare this meal, and that included a search for latex gloves to avoid pulling the gizzards out bare-handed (gotta say I love those latex gloves). Continue reading

Fermented Carrot Sticks

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These are a super easy fermented vegetable to prepare. Carrots are easy to find and inexpensive – and this time of year you should even be able to find them at a farmer’s market. The flavor is similar to dill pickles and the texture will remain pretty crisp, so if you are new to fermenting vegetables, these carrot sticks shouldn’t come across as overly exotic.

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Spiced Immune-Boosting Chicken Soup

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I’m so excited about this new recipe! I planned to make some home-made chicken soup to fight off a bad cold my husband had, but wanted to go above and beyond by adding in some immune-supporting, inflammation-reducing ingredients like ginger and turmeric.

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