By Joe Cowan
Director of Operations
We strive to eat as many different vegetables in as many varieties and colors as we can. During the long winter months in Maine, where fresh produce is very difficult to find, instead of importing produce from California or abroad, I opt for locally produced lacto-fermented vegetables and different flavors of sauerkraut. There are numerous farms and microprocessors close by us here in Maine. So, we have a large selection of flavors to choose from. Some of our favorites include red cabbage and garlic, sweet apple and pink sauerkraut, fermented beets, and a “Mermaid’s Blend” made with cabbage, carrots, and kelp, just to name a few. There are also a number of different flavored lacto-fermented hot sauces to choose from that round out our diet of vegetables. Additionally, Dr. Cowan’s Garden vegetable powders make it easier for us to eat a sufficient variety of vegetables throughout the year, especially our vegetable blends, such as our Threefold Slightly Sweet, Savory and Spicy, our Low Oxalate blend and our Root Medley.
The choice to eat locally produced fresh produce is an important one. The quality of something grown nearby, by someone you know personally, cannot be replaced. I belong to a CSA from Winslow Farm in Yarmouth, ME. The shares aren’t ready until roughly June, and even that is pretty early depending on weather. But in all, we are committed to consuming fresh and local vegetables, and increasing what we preserve from the harvest to fill the winter gaps.
We are in the process of writing another e-book, for publication later this year, on the subject of making the most from the harvest. If you have any suggestions or would like us to include specific techniques or recipes, please feel free to message me at email@example.com.
Featured Recipe for Passover
With Passover coming at the end of the week, I’ve included a recipe below for making your own Matzo.
Sourdough Passover Matzo
400g sourdough starter (flour and water)
100g all-purpose flour + extra for dusting
10g Kosher salt
Trifling With Chia is perfect for those moments when you have decision fatigue. What should I eat? Trifle or chia? Now there’s no need to choose; you can enjoy the best of both puddings.
If I had my way, every dessert menu would be a tasting menu. I’d choose 3 or 4 plates without anyone batting an eyelid. But alas, that’s simply not your average dining experience. This recipe is for those who like to enjoy more than one delicious treat at a time, without feeling guilty. It’s guilt free and full of naturally raw, wild, and minimally processed ingredients like fiber-rich chia seeds, baruka nuts, beet powder, coconut butter, turmeric powder, bee pollen, cacao, and sweet spices like cinnamon and lucuma (optional). With a little ingenuity, you might be able to eat all the colors of the rainbow in one mouthful.