SKORDO Kitchen

Garlic Fermented in Honey

Each Fall we plant cloves and anxiously await the first shoots in spring. Summer brings on the harvest, drying, storing and (reluctant) sharing. This year I’ve been inspired by a friend and am trying a new style of preserving: Fermented Garlic Honey.

August 08, 2020 by Evelyn Smith

How Does Your Garden Grow?

Turns out my garden isn’t doing so well this year. The sugar snap pea harvest was great. The herbs are full on and an entire bed has gone wild with self-seeded sunflowers, cosmos and cilantro stealing the show. Sounds decent, but my tomatoes never grew beyond seedlings, the squash keeps throwing flowers but no fruit and both the beets and carrots have given up – they’ve just stopped growing. So how does my garden grow? Let’s call it a work in progress.

August 05, 2020 by Evelyn Smith

August: Summer Harvest

This month is all about capturing peak garden flavors for mid-winter enjoyment. We’re going to experiment with fermentation, make a few jars of fresh-from-the-garden tomato sauce and come up will all sorts of ways to celebrate our backyard bounties. Who knows, we may even try drying our own herbs.

August 04, 2020 by Evelyn Smith

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Recipe Box

Syrian Za'atar Spiced Vegetables

This recipe is inspired by the Za'atar Spiced Vegetables in The Farmhouse Culture Guide to Fermenting. The minute I read through the book's index I knew this was a must make. Fermented vegetables and za'atar are two of my favorite things. Putting them together was too good to pass up!

August 12, 2020 by Evelyn Smith

Quick Pickled Radishes

Time to admit a hard truth: My refrigerator has been filled with garden grown radishes and I don't really like the taste of them fresh. Friends bringing bundles over as gifts; Our neighbor gave us her CSA share this week (thanks, Beth!) and sure enough, 15 pink beauties in there. I even planted a few myself thinking this was the year I'd learn to like them. Turns out, I might be right!

August 04, 2020 by Evelyn Smith

Quick Pickled Shrimp

I made these recently for a meal that needed to satisfy carnivores and pescatarians alike. The shrimp were on top of a romaine lettuce, lightly sautéed corn and roasted red onion salad. Sometimes the best eats are simple eats!

July 29, 2020 by Evelyn Smith