Gardening, Foraging, Hunting, Cooking
Since we started growing corn, I’ve wanted to make tamales. I always associated them with holidays and big events and having never made them myself, assumed they were an intimidating and laborious process. But this year, our usual tamale source fell through and Jordan and I decided it was time to throw our hats in the ring.
Scrapple is a Pennsylvania Dutch food borne out of the need to use absolutely every scrap of an animal after it is butchered to feed a family or community with very limited resources. It is essentially a congealed loaf of cooked and ground pork scraps, cornmeal and spices (hungry yet?). The loaf is typically sliced into quarter inch slabs and fried until the outside is crispy…
Because Silvan and I are striving to only use ingredients that we can produce ourselves, we are straying very far from the tradition of using lamb, burghul wheat and olive oil and instead making venison kibbeh…
Venison borscht is a perfect dish for March- hearty and satisfying to warm you on those blustery early Spring days spent prepping the garden…
This recipe is a riff on a Syrian and Lebanese dish called Loobee. Loobee, which means “green beans” in Arabic, is a spiced tomato stew…