At last, I can see the back of my refrigerator. It’s been several weeks of feijoas in salads, feijoas on oatmeal, feijoas on pancakes, feijoas in Dutch babies, feijoas in banana bread,…
Browsing Category
Fermenting & Pickling
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At any given time, there’s at least a half-dozen jars of pickles in my fridge. You’ll find pickles of all kinds: roasted beets, green tomatoes, nasturtium pods, radish pods. Notice a theme…
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Those of you who’ve cooked from The CSA Cookbook know that I love to use the odds and ends of vegetables in my recipes — in part because I try to waste…
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Hello friends! Happy Can-It-Forward Day! In partnership with Ball Canning, I’ll be celebrating and sharing the simple joys of home preserving with fellow canners, gardeners, and food lovers today — live, on-air,…
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This summer, I’m happy to announce that I’ve teamed up with Ball Canning, maker of the beloved and ubiquitous mason jars, as an official ambassador! Being an avid user and longtime lover…
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Around this time of year, as our Indian summer is winding down, there’s always a big burst of chile peppers from the garden. It seems like they know they’re going to sleep…
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I’ve always been fascinated by fermentation in its many forms, from the souring of cabbage in sauerkraut to the souring of grains in a whole-grain feed made for chickens. The sourness happens…
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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…
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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…