Welcome to mid-winter eating from the root cellar! Some good, some gross. If I'm being completely honest, this time of year, sometimes I do head to the grocery store for a fresh bunch of radishes or cilantro. And I'm grateful for the option.
At the end of the day, it really is about being around food that makes you want to cook and eat!
Brande Schiller
Your cabbage looks amazing!!! Got any tips for a struggling cabbage grower?
Stacie
How do you keep your pickles firm and bright green? My cool storage is 60-65* and my fermented pickles have turned to mush…I tried grape leaves and everything. Is it just the temperature? Thanks for tips!