Magdalene’s Bootcamp Experience

Inge Leonora-den Ouden wrote: "butternut and fried Sage pasta sauce" sounds delicious Magdalene! Do you have a recipe?

Yes I do! Here is is
https://cookieandkate.com/creamy-vegan-butternut-squash-linguine-with-fried-sage/

Brk day 114

Brk day 115

Always awesome to see home-grown food on the table! I can't wait to see all those hugels start pumping out more food each year! I think I saw a youtube video about storing cabbage in a root cellar, it sounded like they will last but they stored them upside down or something? Of course there's always lacto-fermentation like sauerkraut and kimchee as options, I wonder if canning lids would fit on any of the various glass jars you guys accumulate?

Also looking forward to moving into that cabin in the spring while I build, that's great to see the cottage rocket got moved up there!

Mark Brunnr wrote:Always awesome to see home-grown food on the table! I can't wait to see all those hugels start pumping out more food each year! I think I saw a youtube video about storing cabbage in a root cellar, it sounded like they will last but they stored them upside down or something? Of course there's always lacto-fermentation like sauerkraut and kimchee as options, I wonder if canning lids would fit on any of the various glass jars you guys accumulate?
...

What you tell reminds me I saw pictures of the way they used to store cabbages in the past: hanging upside-down. With the stem attached with a piece of string to something horizontal. I never tried it. I did make Sauerkraut a few times.

Brk day 116

For the avocado deviled “eggs” was pink himalayan salt used?

T Blankinship wrote:For the avocado deviled “eggs” was pink himalayan salt used?

Nope, I used regular kosher salt

Brk day 117

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