Vegan gourmet
What’s for lunch? Just out of the oven: vegan cornbread made with carrot pickle brine and a mix of Hopi Blue Corn and Painted Mountain rainbow coloured corn. The last 2 ingredients were grown in the Back Forty last season and then one before (since I can only grow one kind of corn at a time if I am avoiding cross pollination for seed purposes). THIS is why I grow flint corn not sweet corn. Now imagine some sauerkraut and fermented veggie salad dotted with pecan pieces and po