Author: Bailee Gordon

The past few weekends have been spent planting seeds, seedlings, and fruit trees. Sprouts have already started to emerge where the seeds were planted, and the fruit trees and seedlings seem to be happy in their new home.

My kids harvested quite a lot of radishes and green garlic from our CSA farm this past week. They were so excited about the process it was hard to limit their picking. Once we were home though, we got to work figuring out just how to use the bounty before us.

About a month ago I decided I wanted to pickle my own jalapeños. Since I make my own cashew-based queso now, I go through a lot more pickled jalapeños than I used to. Plus, they’re delicious on nachos, and I will happily find any excuse to eat more nachos.

This is an easy oat milk recipe that can be used by anyone with a blender and a strainer. I got the idea from several different recipes many years ago, so I don’t have a specific website to reference back to.

I talked in a previous post about my original experience with food preservation. I’d now like to share with you the journey I have gone through in regards to food preservation, and the goals I have to continue and expand my food preservation capabilities in the future. And, of course, I’ll make future posts detailing how to do each of the food preservation methods listed so that you can try them for yourself.

I’m originally from New Mexico. If you should know one thing about New Mexicans, it’s that we take great pride in our chile products. In fact, the state question is “Red or Green?” referring to whether people prefer red or green chile on their food.

Spring is here!

Now that the weather is getting warmer, I’d like to share my kids’ favorite warm weather treat, and how I make it low waste. This treat reduces food waste in our home. It also helps me to feed my kids more whole, plant based foods while limiting single use plastic packaging. And the treat is: smoothie pops!