Ever wonder if sourdough bread is really that different from "regular" bread? Other than the fact that sourdough bread and sourdough bagels use a sourdough starter to leaven the dough (make the dough rise), while most "regular" breads use yeast, are they really that different? And if they are different, does it really matter?
In years past, we have spent many hours canning, dehydrating, fermenting, and freezing our fruits and vegetables. Lately, the children are eating more and more of the produce straight from the garden, so I find there is less need to preserve.
Over the years we have planted many different kinds of herbs. We like to cook with them, eat them raw, and use them in our soap! Some of our favorites are basil, parsley, and rosemary. If you've never done much cooking with fresh herbs, you'll be amazed at the difference.
One of the main reasons that I have a garden is so that I can have a reliable source of healthy vegetables for my children to eat. I have found that even organic vegetables aren't necessarily grown in nutrient-rich soil.