Articles

The Alchemical Kitchen: Spring cleaning

Don’t buy into the harsh cleanser hype—go DIY-safe and natural instead.by Rebecca Brenner Spring-cleaning is in full swing here at the Alchemical Kitchen. I’ve been clearing out ol …

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The Alchemical Kitchen: Preparing to plant

Use late winter’s time of waiting and transition to prepare for the season ahead.by Rebecca Brenner March is the month of new beginnings in the Alchemical Kitchen—especially this y …

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The Alchemical Kitchen: Pantry raid

Time for an all-out DIY-preserved local feast.by Rebecca Brenner I don’t know if it’s the seed catalogs piling up or planning the summer harvest dinners at Copper Moose Farm, but I …

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The Alchemical Kitchen: Can’t beat beets

Sip all winter on sour and sanguine beet kvass.by Rebecca Brenner In the basement, packing away holiday decorations and lights, I come across red and purple jewels from the late su …

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The Alchemical Kitchen: Small brews for big health

Make your own tasty tonics.by Rebecca Brenner I’m not one for deprivation, especially during the festive season when sugary treats, heavier meals, and a glass (or two) of wine or s …

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Pumpkin Pie Recipe

The recipe that follows is my take on Libby’s and my mother’s pumpkin pie recipe. I encourage you to invite as many friends and family into the baking process as possible. Enjoy! H …

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The Alchemical Kitchen: Kitchen evolutions

Organic and local replace packages and cans, but the love remains the same.by Rebecca Brenner I’m busy stocking, preparing and planning for Thanksgiving dinner. Contemplating holid …

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The Alchemical Kitchen: Save the Flavor

Preserving culinary herbs.by Rebecca Brenner As I harvest and dry the last of this season’s herbs, I am reminded of everything the Alchemical Kitchen aspires to be. The process of …

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The Alchemical Kitchen: Yes we can

Making time for preserving the year’s bounty.by Rebecca Brenner This month in the Alchemical Kitchen, I can’t seem to get away from the issue of time. I’m taking time to enjoy the …

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The Alchemical Kitchen: Pick a pickle

Vinegar preserves more than just surplus cucumbers.by Rebecca Brenner This past month, the Alchemical Kitchen has been freezing, drying, pickling, canning, and fermenting. It’s rea …

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The Alchemical Kitchen: Summer groovin’

Culinary projects for your garden and farmers’ market bounty. Eating locally, keeping costs down, preserving what you grow & buy.by Rebecca Brenner I’m beginning to get into my …

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The Alchemical Kitchen: Making beer at home

Recently Utah became the 47th state in the nation to legalize home brewing; celebrate by making some beer!by Rebecca Brenner   Early this spring, my husband Allan and I joined the …

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The Alchemical Kitchen: Cheese-Making

Barbara Kingsolver was right: It is as easy as baking a cake. by Rebecca Brenner It’s probably pretty obvious by now that, here in the Alchemical Kitchen, I am inspired by do-it-yo …

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The Alchemical Kitchen: April 2009

Grow your own high-nutrition greens in two to five days. by Rebecca Brenner The hints of spring have inspired sprouting in the Alchemical Kitchen. This month, as I gather my seeds, …

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The Alchemical Kitchen: Kombucha

Here’s how to brew your own cultured tea.by Rebecca Brenner My good friend Nala is the creator and director of the Bcollective in Washington State. The Bcollective describes itself …

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