A Seat at My Table 

   Pull up a chair, there's always room for one more!

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Lacto-Fermented Spicy Red Cabbage

Hands-down, this brilliant purply-pink sauerkraut is my all-time FAVORITE! Just look at that GORGEOUS color... and yes, after the lacto-fermentation process it really does turn this beautiful shade of magenta. It never would have occurred to me to ferment red cabbage if I had not tasted some at the farmer's market in Kennebunk, ME last fall. As with grocery stores, one should never go to the farmer's market HUNGRY! I swear, I did leave a few samples for others... but not many. These were all made by Gracie's Garden in Standish, Maine. Just look at all these incredible combinations. Obviously, deciding which ones to take home required careful consideration… and lots of tasting! I chose these

Cauliflower, Mushroom & Walnut Meatless 'Bolognese' Over Edamame Spaghetti

We're officially entering the deep part of winter when cold winds can literally take your breath away. I start to gravitate towards warming, rich, flavorful dishes that keep me well-nourished but not feeling weighted down or sluggish. The creative combination of ingredients in this Cauliflower, Mushroom and Walnut Meatless 'Bolognese' truly hits the spot! I struggled a bit with what to name this dish. Traditional Bolognese originated in Bologna, Italy and includes ground meat (usually beef, veal or sometimes pork), a little tomato, onion, carrot, celery, white wine and milk. When most people think of a Bolognese sauce, a pot of tomato saucy ground beef comes to mind. So I borrowed the word f

Lacto-Fermented Ginger Lime Carrots

Fresh ginger + fresh lime + yellow and white carrot spirals + salt + time = LOVE! If you've been gifted a zoodle maker over the holidays and are curious about makin' your own lacto-fermented vegetables, I'm thrilled you stopped by! I've got the perfect combination to get you started. Ginger added to any citrus is spectacular in my book. It seems to lend itself particular well to fermented foods and beverages. After some digging, I couldn't find a good answer for why this is, or even if my observational experiences could be answered with science. I do know that fermented ginger is DELICIOUS! So why bother fermenting foods? Besides the obvious... they're freakin' DELICIOUS... there are some ev

Winter Beetroot & Greens Citrus Salad

Three things I love about growing food, being a personal plant-based chef, AND a nutrition sleuth: • determining which plants contain the biggest nutrient bang for your buck • creating simple ways for YOU to learn how to make these plants tasty too • growing these varieties so I can perpetuate this cycle I get a little giddy when one of my all-stars makes the 2019 Superfoods list. I'll admit I usually cringe a bit or at least roll my eyes whenever I hear something being labeled a "superfood", especially for foods not found locally. Most often bestowing this label hikes the prices of these foods out of range for native communities and creates food elitism. I'm not a fan. Flipping the coin, I

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Hi there, I'm Catherine! 

I'm so happy you stopped by my little corner of the internet. So, are you hungry? Me too! What to eat, is the question. As an organic produce grower, classically trained personal chef who eats mostly plants, and a dietetics student, I'm always thinking about food.... how it looks, smells, tastes, makes us feel and affects our environment. I regularly geek out on the science behind what makes plants scrumptious and why we should eat more of them. I love to share my experiments with YOU! So grab an apron, sharpen your knife and let's go!

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CatherineeBrown@hotmail.com  603-237-1012  PO Box 253 Errol, NH 03579