This was this week’s haul – baby lettuce, regular lettuce, sage, and Tuscan kale. I also added green garlic and some shelling peas. I have never seen Tuscan kale that large – I was sure it had to be some other variety. I’ve grown this myself, and it’s never come out with leaves […]
We started a new farm share of sorts – this one is offered through my job, and is a consortium of farms, so offered some more flexibility than my last CSA share. (I still love that farm, and would recommend them to anyone looking to do a more traditional CSA share.) We’re just doing
I actually had the whole week off after the Montreal trip off. (We were supposed to both have it off, until the Great Appendix Caper in February forced the BF to have to give some time back.) I have been slow in posting because our internet has been on the fritz for
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I haven’t done any canning in ages – and still haven’t. But my mother got two quart sized take out containers of sour cherries right before she was going to leave the state, so she left them with me. I ended using David Lebovitz’s No Recipe Cherry Jam because I didn’t have enough fruit to
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So what do you do when you have a batch of fairly tasteless apples, and you’d rather move on to the much better batch you bought at the farmer’s market? Make applesauce! This is using the recipe from Canning for a New Generation. Sadly, it did fall prey to my occasional issue where I only
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I love how those lovely red crab apples created a psychedelic pink juice (which sadly the camera did not do justice too), and then calmed down into a lovely red jelly. (Which the camera also did not do justice too – it look much more pink in the photo.) This is the Old Fashioned Crab
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Due to an ill timed tornado watch on Thursday evening, despite it being a holiday, I got up at my regular work time on the 4th so I could be at Maxwell’s Farm when they open at 8:00. The above was the fruits (pun intended, hardy har) of my labors. 13 pounds later. I was
I’ve had quite the preserving week. The first thing, started during the week because I saw bags of key limes for $1.79 a pop and had to do something with them, is the above key lime pickle. It’s basically a preserved lemon, but with Indian spices. It’s percolating away, and should be ready when I
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So this year, our CSA is growing rhubarb. I’ve done strawberry rhubarb crisp, and a killer rhubarb coffee cake, so where do you go next? Jam! The above is a Vanilla Balsamic Rhubarb Jam, and for once, it actually made more than the recipe said, so I had a small jar’s worth to sample, and
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These are the Ginger Pear Preserves from The Ball Complete Book of Home Preserving. The little bit I was able to sample was delicious. The problem? This is half the yield I was told I was going to get. So I’m short for my Christmas presents. (I’ll be supplementing something older for one lucky person.)
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