Pickles to the People: Creating a Community Around Fermentation

Pickles to the People: Creating a Community Around Fermentation

When Dan Rosenberg began experimenting with making pickles in Boston in 1999, he did not realize how far his relationship with fermented foods would take him. He studied traditional diets throughout the world, the benefits of raw, fermented foods throughout many of these cultures, and learned some new fermenting skills in a NOFA workshop that left him eager to experiment with winter trials of sauerkraut, turnips and cucumbers. 

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Last Bite: Cabbage

Recipes by Edible Pioneer Valley staff / Photographs by Dominic Perri

Cabbage isn’t one of the most glamorous vegetables in your market basket, but it doesn’t deserve its dowdy reputation. Nutritionally, it’s a valuable addition to any diet due to its high levels of vitamins K, C, B6, and folate. Culinarily, it’s a powerhouse in the kitchen. Any variety of cabbage can be used in these recipes: green, Savoy, red, Napa … pick heavy, “squeaky” heads.

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lb_cabbagecarrot_photo_by_D_Perri

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