Good Food Is Good

Good: (1) : suitable, fit (2) : free from injury or disease (3) : not depreciated (4) : commercially sound (5) : that can be relied on (6) : profitable, advantageous (7) : agreeable, pleasant (8) : wholesome (9) : amusing, clever This is a blog about food that benefits the body, nourishes the soul, and delights the taste buds, as well as the people, practices, and philosophies that make it possible. You can call me Becky Good. [email protected]

[goodfoodisgood]

Breakfast made real easy. Threw chopped carrots in my cast iron skillet with the grease from last night's hamburger, added garlic powder, paprika, fennel seeds, and salt; gave it a splash of water from the tea kettle; and covered. When they were cooked through, dropped on two eggs and recovered. This would be great with some kale, but I've worked myself into a worry about getting kidney stones from all the greens I eat. (Pay no mind.) Eat the rainbow!

[goodfoodisgood]

I love the discount produce baskets at my local food co-op. These guys are perfectly fine - just a little "ugly." Scooped up the lot for $1.61!

[naclaq]

Crab Louis with quail egg #latergram #roadtrip (at The Bull and Beggar)

[naclaq]

Fab Ferments: foods with culture #fermentation #motherearthnews #icanpicklethat #pickles (at WNC Ag Center)

[naclaq]

Pi party!

[naclaq]

As dear little baby Jesus once said, “Waste not, want not.” (Isn’t that right @stormyarthur ?) So I made some spiced orange-cranberry-kumquat relish.

[naclaq]

The great bottle hunt of 2014.

[naclaq]

Housemade pickles and ferments and dry-hopped pear cider. #neverleaving #eatingmywaythroughboulder (at Zeal - Food for Enthusiasts)

[naclaq]

When in doubt, put a pickle in it. Spinach, roasted veggies, capers, pickled beets, pickled carrots, pickled fruit relish, apricot yummycheese #icanpicklethat #goodfoodisgood

[incognitomoustache]

[goodfoodisgood]

Eat your veggies.

[goodfoodisgood]

Fermented Fruit Relish I rarely eat loose pieces of fruit, but I had some on hand, so before they went bad, I whipped up a batch of relish, loosely based on the recipe in Jill Ciciarelli's book Fermented: a four-season approach to paleo probiotic foods. Here's what's in there. - cranberries - 1 orange rind - handful of kumquats - 1/4c sugar - splash of apple cider vinegar - a few shakes of salt, cinnamon, and dried ginger - a few tablespoons of juice from a ferment in the fridge I'm going to keep those babies on the shelf for a couple days, then pop them in the fridge until a meal begs for a side of something tangy and sweet. Or until my next midnight sweet tooth strikes.

[newyorker]

A cartoon by Paul Noth. For more cartoons from this week’s issue: http://nyr.kr/1dIqvSg

[goodfoodisgood]

Kimchi brussel sprouts are a huge success! I put one quart in the fridge to halt the fermentation, and the other, I'm going to let go for another week or so, to see how I like the flavor. It's taking some serious self-control not to eat both quarts today!

[goodfoodisgood]

Breakfast of champions! Avocado, Greek yogurt, nuts, raisins, and a salt/pepper blend. Filling and delicious.

[goodfoodisgood]

Breakfast! Eggs, avocado, carrots, mushrooms, kale - cooked with soy sauce, 21 spices blend, and nutritional yeast (for a cheesy edge)

[goodfoodisgood]

Spicy polenta and broccoli, sauteed onions and fennel, and a side of kimchi.

[naclaq]

[goodfoodisgood]

Sprouting beets

I opened up the bag where my 25# of beets are stored and was surprised to find that the ones closest to the surface had sprouted! I roasted the beets but saved the tops in a bowl of water, in hopes they keep on growing.