This dish came through on a chilly autumn day when I was feeling like some fresh chili peppers would serve me right. Having a bag of fresh mussels in the fridge, i scanned the pantry for a few perfect accompaniments and quickly put the dish together in my head.

Pancakes are a special treat in our home. This sourdough version with the addition of acorn flour and our very own maple syrup makes it even more nourishing and feeds the connection from soil to our plates.

With an abundant crop this summer and more to harvest, I decided to make my first elderberry pie. Nothing too fancy, just straightforward ingredients and a real buttery crust make for a delicious dessert. 

Recreating this dish is super simple and contain as much acorn and as little chickpea as you wish.  Here, I use 50% acorn which provides noticeable acorn taste, but still has the texture provided by the chickpeas.

This acorn recipe differs from most in that the acorns are processed using the hot leaching method. Although this technique requires a bit more energy, the end results are the ability to use the acorn as a nut, not a flour, which is a result of cold leaching. 

I'd rank apple cider vinegar as one of my top condiments and am sure to always have several gallons on hand to put to use throughout the year. From salad dressings to bone broths, acv brightens recipes and adds an acidic pop just where it's needed.

While reminiscing about those tasty oyster crackers I submerged into my scalding hot soup of creamy chowder as a kid, I decided to create something similar but different altogether.