Food & Cooking - Erin Harner

People around the globe have been fermenting foods for thousands of years. In fact, it was one of the earliest methods of food preservation. Many of the fermented foods are made from dairy products or vegetables like yogurt, kefir, cheese, saurkraut, kimchi, and pickles, but there are many others like tempeh, miso, soy sauce, kombucha, kvass, sake, wine, vinegar, beer, hard cider, mead, sourdough bread, and others.

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Jul 27 2017

Lacto-Fermented Dill Pickles

By Erin Harner

The season of veggie abundance is back (thank goodness!) and we have lots and lots of veggies ready for harvest here in upstate NY. When I pick up our CSA (Community Supported Agriculture) share each week, sometimes I’m a little overwhelmed by the heavy bags in my hands until I start envisioning all of the

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Mar 21 2017

On Our Plates: March

By Erin Harner

March is sometimes called “hungry month” by locavores- those who do their best to eat the majority of their food grown close to home. When the snow is still thick (or falling or long gone) depending on where you live, it can seem tricky to figure out what is “seasonal” in the month of March.

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Feb 21 2017

On Our Plates: February

By Erin Harner

When it comes to health, eating what grows locally (where YOU live) is the way to go, all year round. The grocery store can be extremely deceiving. Sure, the tomatoes look great but they are bland and mealy this time of year because they aren’t in season or are shipped a long way from somewhere

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Jan 24 2017

On Our Plates: January

By Erin Harner

January is a time for new beginnings. While resolutions to eat cleaner and consume more veggies abound, the local eating scene often seems sparse this time of year. We live in upstate New York where the average temperature in January is a chilly 31 degrees F. Despite this, we have dedicated farmers who know how

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Nov 6 2015

How to Roast Vegetables

By Erin Harner

When I work with clients doing nutrition counseling, I tend to do a lot of nutrition and culinary education. After all, what good are vegetables if you don’t know why you should be eating (more of) them, which ones to pick, and how to prepare them so they actually taste delicious? In the past week,

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3 important reasons to eat fermented foods and where to find them

Lacto-Fermented Dill Pickles

On Our Plates: March

On Our Plates: February

On Our Plates: January

How to Roast Vegetables

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