Ajamvari Inspirations
Fermented Pickles
My mom made sauerkraut when I was a kid, and it was good. But during the years I lived in Nepal, I discovered a fermented world that went beyond cabbage – daikon radishes, bamboo shoots, gundruk, amla, green mango, lemons. And these new culinary delights included lots of spice. Kakdooki (left) and Nepali mulako achar. [...]
Three Vegetables I Learned to Love at Ajamvari Farm
Depending on the season, here are some vegetables you might help plant, harvest, or eat during your stay at Ajamvari Farm. Inspired by my work there fifteen years ago, I now grow these in my short-season garden in the mountains of northeastern Oregon. ___________ ___________ Do you have a favorite recipe for preparing these? Or [...]