Preserving Food
Carrots: Buttered & Jammed
So I'm there with my 5 lb. bag of carrots thumbing though a myriad of canning books looking for something to get excited about...
Preserving Food
Taking & Making Stock
gap
Maybe it's my utilitarian bent, but there's something I find exhilarating about 'cleaning up the garden' right around the break of fall.
On a good...
Preserving Food
Roast the Toast: Jam Pudding
One of the things I love about having these two little blogs o' mine is that I get to share my secrets. I mean...
Preserving Food
Carrot Spears with Chervil
Let me start by saying these are refrigerator pickles, otherwise known as quick pickles, which means there is no canning or water boiling involved....
Dessert
Strawberry Ice cream
If you happened to be following what I've dubbed 'the butter chronicles' over here, then you know that there's a lotta bright and deep...
Dessert
Roast the Toast: Rhubarb & Apple Butter Pandowdy
Perhaps you've noticed by now that I have a thing for old-fashioned fruit desserts? Yeah, I kinda do.
Rhubarb is something I am never in...
Preserving Food
Kimchi Primer
If you were hanging around here last weekend, then you may know that I harvested a lot of Napa cabbage, for what has become...
Preserving Food
Plum Noir Jam
Plum Noir Jam
Yield: approximately 4 pints
4 lbs. dark plums
3 bay leaves
10 black peppercorns
4 green cardamom pods
1/2 teaspoon fennel seeds
1/2 cup water
juice of one lemon
5...
Preserving Food
Spring Things
It's springing around here! The coyotes are howling at night.
The garlic is popping; the rhubarb...forgettaboutit! The blueberry frame's shoulder is broken. The wicked winter...
Preserving Food
Preserved Lemons of the Maghreb
By now most of you that have spent anytime around here at all know
I have a thing for Indian lemon pickle. Those fine specimens...