Homegrown rice that I sprout brown, kefir, pickles from local ingredients, and veggies from local organic farmers.
Latest greatest meal cooked at home:
Today was Chinese style vinegar chicken over a veggie sautee, organic lettuce salad, makomo kinpira, daikon greens with sesame flavor, stewed winter gourd, sweet potato tempura, and sprouted brown rice with three kinds of pickles.
Hi, Tvanhorne. Welcome to HOMEGROWN! My name is Jennifer, and I'm the flock tender here (site updater and tweaker, feeder and waterer of content). It must be globe-trotting day at HOMEGROWN: The last two folks before you to join were from Canada and Scotland. Wow! How awesome is that? Another thing that sounds awesome? Your menu. Any chance you’d be game for guest-writing a HOMEGROWN 101 on one of your fermenting projects? Let’s talk. And if you’re up for it, please don’t be shy about cross-posting from gaijinfarmer.com to our member blog, The Stew! I'm guessing the flock would be very interested in hearing about a fellow HOMEGROWNer's adventures in Japan, and we love to help spread the love.
In the meantime, you can always find the latest additions to the site at the top of the homepage, and if you’ve ever got questions, please don't hesitate to leave a comment on my profile page or shoot me a message. I hope you feel right at home and I look forward to hearing from you!
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