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How To Cure Your Own Olives (Because Homemade Pizza Is Better With Homemade Olives)

Months ago, when I was shopping for blood oranges and oysters at the Allemany Farmers Market, I ran into these beauties: Fresh olives! I couldn’t believe it, and grabbed a huge bag of them.  Olives are so delicious, and the thought of curing my own was majorly exciting.  Of course, I had literally no experience…

Honey Sweetened Blueberry Butter

I’ve been trying to write some recipes that don’t use refined sugar.  I really don’t like the taste or how it makes me feel after I eat it….  and it seems like there are a lot of other people out there that are on the same page as me.   I don’t like looking at…

Failed Quince Jelly Into Orange Marmalade With Quince And Star Anise

When I first started making jam, I would get the occasional customer that would ask if I used added pectin. At that point, every single batch I’d ever made used commercial pectin, and I had no clue why anyone wouldn’t want to use it. Quince is incredibly high in natural pectin, so adding a jar…

Canned Pears In Maple Syrup

I was going to make jam to sell at the farmers market with these pears.  Local bartlett pears are one of my absolute favorite fruits to work with — they’re just so juicy.   So sweet.  I love them.   I started eating a few fresh and then said screw it, I’ve gotta stash away a…

Dill Pickle Relish Recipe: Instead of Paying My Bills, I Spent All Afternoon Chopping Cucumbers

Last summer I made the recipe for dill relish from the Ball Book.  It was pretty delicious.  The original recipe calls to shred the cucumbers with a food processor, though, and I ended up acting like a four year old about it all winter.  (like this: RELISH IS SUPPOSED TO BE LITTLE TINY CUBES OF CUCUMBER….

Pickled Red Onions Quattro Stagioni Jars

Pickled Red Onions & Quattro Stagioni Jars So, I’ve never bothered doing any giveaways with free stuff or contests or any of that.  I like keeping this page more like a journal that I can use to remember good recipes and gardening ideas, and I don’t feel like spending a bunch of time trying to turn it…

Before You Get Your Baby Chicks You Should Read This

During this past week, I’ve been chatting with several people who are interested in raising chickens.  It’s that time of year – fruit trees are blooming, the weather has been beautiful, and if you dare to walk into a feed store, you’re sure to be tempted by the sweet chirp of baby chicks.   The…

Rhubarb is Basically the Best Thing Ever

This jelly was a small-batch experiment, and it came out great.  If you are a pie person, you must make this.  It tastes like, well, it tastes like the gooey stuff in rhubarb pie that’s not the fruit part or the crust- the stuff in between the strawberries and the rhubarb.  It’s tangy and sweet, with a…

Kimchi And A Lot Of Hard Work

The farm has been a whirlwind of activity for the last few weeks. Late May through early June is always characterized by the frantic rush to transition everything from winter to summer. We’ve finally done it, though. Weeds have been wacked. Compost has been hauled from here to there.  Garden beds have been tilled and…

I Cant Stop Fermenting Vegetables Part 1

Raw Sea Kraut MAY 26, 2011 ~ CAROLINE I have been harvesting the last of the winter greens over the last few weeks. It’s summer now, and I need to plant tomatoes and corn, not cabbage. Plus the greens were all starting to bolt, so it was time.  At first I thought I would can some sauerkraut,…