Shannon Peckford from the British Columbia-based workshop Sourdough School House talks about baking it forward and how mastering sourdough is a journey.
This simple recipe for hearty vegetable chowder yields a warm, filling bowl of dinner. Use broccoli and cauliflower fresh from the garden—or frozen works just as well!
This fermented beet kvass recipe, a twist on the traditional Russian rye bread beverage, makes a healthy, digestion-friendly drink from the common garden crop.
Relatively easy to identify and a gourmand's dream on the dinner table, hollow-centered morels are definitely worth seeking out on the forest floor.
