canning

My feijoa tree is dropping less and less fruit every day, and I feel the end of the season is near. I managed to gather one last basket full of feijoas last week, which turned out to be the perfect amount for a batch of preserves. Now I know what you might be thinking… Noooo! […]

October 25 2013      22 comments     Linda Ly
En La Cocina   Frutas

I’m back… back with another recipe to take down that new harvest of feijoas this week. I’ve been quite enjoying the feijoa salsa I made last week, but truth be told, I need a little break from feijoa-eating as that last jar is still staring at me every time I open the fridge. So, I […]

October 17 2013      14 comments     Linda Ly
En La Cocina   Frutas

This spicy salsa is what I like to call the Harvest Special. If you planned it right this summer — and started those first sets of seeds last fall, however early that may seem — everything that goes into this salsa can come straight from your garden right now, from the garlic to the tomatoes! […]

September 19 2013      29 comments     Linda Ly
En La Cocina   Verduras

Here’s your frugal tip for the day: You can and should reuse your leftover pickle brine. Why waste such a delicious byproduct of those tasty pickles, especially one that was lovingly crafted in your kitchen? Once I empty a jar of my favorite homemade pickles (say, these radish seed pods), I often save the brine, […]

July 29 2013      19 comments     Linda Ly
En La Cocina

In the summer, my rhubarb patch is out of control. In fact, last summer I had to pull out one of my rhubarb plants because it had divided itself so much that it left no room for anything else in the bed. Even with just one plant now, I find it impossible to keep up […]

July 15 2013      33 comments     Linda Ly
En La Cocina   Verduras

Kimchi is one of those things that seems so exotic but is so ridiculously easy to make at home — and fresh, homemade kimchi is infinitely better tasting than anything you can buy from the market.

July 2 2013      52 comments     Linda Ly
En La Cocina   Verduras

Every spring and fall, I grow a beautiful bed of komatsuna (Brassica rapa var. perviridis), a type of Japanese mustard green related to turnip and rapini. It’s the fastest growing green in my garden (ready to harvest as baby greens within three weeks, fully mature by five weeks), and its spicy, mustardy leaves can be […]

June 19 2013      26 comments     Linda Ly
En La Cocina   Verduras