So really, what is kefir?
That’s a question I had too, about six months ago. Of course, that didn’t stop me from picking some up online from a lady that had extra… but sometimes I’m impulsive when it comes to food and trying new things.
Nobody really knows where or how kefir came to be, which adds to its air of mystery, though it’s generally accepted that it originated somewhere in the Caucasus region. Probably a long time ago.
A good broth, or stock, is one of those common ingredients that’s a kitchen staple everywhere. Or at least it used to be, and should be today. Unfortunately, the convenience of canned “broth” (and I use that term loosely) and bouillon cubes has taken over that niche in many modern kitchens (it’s amazing how often we see “convenience” and “poor nutrition” together, almost like there’s some kind of correlation between our poor health and the fact that we eat everything out of bags, boxes, and cans).
And we’re just as guilty – for years after we got married, we used the jars of bouillon powder too, just a low-sodium, MSG-free variety to make us feel a little better. But that all changed for good one dark and stormy night…
Borscht is a traditional soup common to Eastern-European countries. There are as many different variations as there are people making it, but it’s traditionally beet-based, which probably scares off at least half the population right from the start. That’s too bad, because it really is an easy-to-prepare dish (it was commonly made as a way to get rid of vegetable scraps) and it’s extremely healthy, especially if you use our superfood borscht recipe!
And like many words from that region, it’s fun to say. Say it slowly with me. Borsschhht. I enjoy foreign languages that squeeze as many consonants as possible into their words. Makes it awkward and slobbery for us Yanks.
On occasion (okay, lots of occasions), we like to look for dinners that are easy and quick to throw together. With two toddlers on hand, nobody wants to spend a lot of time in the kitchen, because really, it’s not safe to leave them unattended for very long.
So if you’re also looking for something quick, these salmon burgers fit the bill. Like most of my recipes, it’s not necessary to follow anything exact (I like to improvise, depending upon what we have in the fridge at the moment). As long as you end up with something that holds a patty shape, you’re good to go.
Okay, you’ve gotten the why and the what out of the way, but now you need some place to grow it!
Whether you live on 10 acres or in a studio apartment in Manhattan, you can grow your own vegetables. Some places might be easier than others, but it can be done. I’m going to outline some basic plant needs, then go over a few different options for where to grow your vegetables.
