Preserving Food
Pumpkin Marmalade
Can I just tell you? It’s 7:30am on a gorgeous Sunday morning in October and I've been up for a while…
Believe it or not...
Preserving Food
Straight Up Greengage Jam
Finally! Whew! I didn't think I would be gone this long. But on Labor Day weekend, I had a few friends over to a...
Preserving Food
Shell-stocked (Shellfish Stock)
Yes, I said I eat (shell) fish occasionally! So occasionally in fact at this point in my life that I've had exactly one lobster...
Preserving Food
Can Jam Round-Up August: Tomatoes
Tomatoes, tomatoes, tomatoes! For many, the king of vegetables (even though we all know it's a fruit, don't we?) Grown for putting up.
Just as...
Preserving Food
Sweet Butter
8 gallons of cream (plus 2 gallons of buttermilk)
You may know that I drove to Vermont early this past Friday to pick up 8...
Preserving Food
Gingery Lime Pickle
I know, I know, another one. Look, I'm not trying to hide the fact that during January and February I'm a citrus pickle making...
Preserving Food
Gooseberry Chutney With Bengali Spice
I am going to start by saying this is not your typical English ‘bottled’ chutney. You’ll find no onions or garlic here. Standard English...
Preserving Food
New England Apple Butter
Fall is the season of New England. There is no doubt about it in my book (blog?). It’s the Legend of Sleepy Hollow, pumpkins...
Preserving Food
A Lot o’ New Preserving Books!
Not like we need another clue to show us we're on to somethin, but I just received an Amazon notice in my inbox telling...
Archive
Roasted Brussels Sprouts
Don't know how to cook Brussels sprouts to make them tasty?
Brussels sprouts do not enjoy an "enviable" reputation. They have such a bad reputation...