My basil have been going gangbusters in the vintage clawfoot bed. All summer long, the bees have been flitting about the fragrant flowers โ dozens of them, to the point where you…
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Canning, Freezing & More Preserving
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Living in such a mild climate means I’m lucky to have fresh herbs year-round, growing in the ground and staying as fragrant in winter as they do in summer. I almost always…
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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…
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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…
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So after eating apples for a week and barely making a dent in my U-pick bushel, it was time to get serious about them. I needed to reduce my mountain of apples…
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Canning, Freezing & More Preserving, Recipes, Sips & SyrupsLemon-Honey Jelly (and an Accidental Syrup)
A three-ingredient jelly recipe that uses no sugar? It almost sounds too good to be true… Except it is true, and truly good whether it’s spread on English muffins or Southern cornbread.…
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Canning, Freezing & More Preserving, RecipesFreezing Fresh Lemon Slices, Lemon Juice and Lemon Zest
Remember my hefty harvest of lemons from the other week? Of those 60-plus lemons, I put up over half of them in less than an hour and none of it involved a…
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Moroccan preserved lemons. They sound just as exotic as Vietnamese preserved lemons, but are just as easy to make and just as versatile for even the simplest of dishes. You don’t need…
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Canning, Freezing & More Preserving, Recipes, Sips & SyrupsVietnamese Preserved Lemons (Chanh Muแปi) and Salty Lemonade
Growing up in an Asian family, I’ve seen my fair share of Eastern home remedies. There was the hard-boiled egg that my mom would rub on my bruises to make them go…
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I admit it. The only reason I made Grapefruit-Rosemary Jelly is because after spending a day chopping and supreming and canning a batch of Orange-Grapefruit-Ginger Marmalade, I’d had enough of citrus preserving…