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Making Apple Brandy

Making an Apple Infused Brandy

Last August, I bought a case of Gravenstein Apples for apple sauce, and I ended up with a few extras that didn’t fit in the pot.   Since we already had apple butter, apple pie filling, and apple sauce in the pantry, I started going through all my cookbooks to find something more interesting. The…

Purple Cauliflower Pickles

Purple Cauliflower Pickles

Sooooooo, these aren’t necessarily the best of the best pickles I’ve ever made … but I’m really excited about this purple cauliflower, so I kind of have to write about them anyway. I mean, seriously. look at this: and when you make these pickles, it does this: (The brine was initially been kind of yellow. I made them…

Making Yuzu Curd

How to Make Yuzu Curd

I found yuzus at the farmers market last week.   It was so exciting, like finding buried pirate treasure underneath the lettuce and carrots. I’d never actually had yuzu before, but I knew I wanted them: fancy restaurants use them in all kinds of stuff, plus, they’re citrus fruit (I can’t get enough), and I love…

How to make Queensland Blue Pumpkin Butter

I’m not always a fan of using the freezer for food preservation.  Maybe one day, if I have a chest freezer and some more space, but for now, there’s just not enough room to really make much use of it.  Right now I use it for meat and fish, frozen bags of cooked greens, a…

Our New Chickens, and How To Introduce Young Chickens Into Your Flock

I swore that I would take more pictures of the baby chicks this time around, and I totally didn’t do it. They just grow so fast; before you know it, their feathers are in and they’re starting to look like chickens instead of little stuffed animals. I’m really excited for some of the breeds we have….

Pickled Okra

So here’s my theory: If you’re going to have a fried chicken dinner, I think you need to serve a lot of really fresh vegetables to go with it so that the whole meal’s not super heavy and deep fried.  Braised collards are traditional, of course, but I think what really makes the meal is…

potato leek pancakes with pear sauce

On nights that I’m just cooking for myself, I have huge problems motivating myself to cook anything remotely resembling a coherent dinner. Lots of times I just make scrambled eggs. Sometimes I make popcorn.   These potato pancakes are my attempt at cooking a meal that’s a little more like real food, but still is…

Wild Blackberry Jam

Every August, I’m faced with the tough choice between how much I adore the taste of wild blackberries and how much I hate picking them.   It’s 102 degrees outside, the sun is blazing, picking blackberries almost invariable involves a hike, and, best of all, they’re covered with thorns.   As much as I love…

rouge vif detampes pumpkin

Heirloom Pumpkin Soup with Grapefruit Marmalade Posted on September 27, 2011 | 4 Comments This bowl of soup has a distinct sense of time and place for me, as is often the case with the thrown-together meals I make from the garden.  The pumpkin is an rouge vif d’etampesNational Heirloom Exposition this September, put on by Baker Creek Seeds.  I was…

white Nectarine preserve

How to Make White Nectarine Preserves: An Easy Homemade Recipe

A  friend of mine gifted me a box of white nectarines from his farm. They’re sweet, ripe, and juicy, and once we ate as many as we could, we turned the rest into this simple, lovely preserve.   I’ve been playing around with a couple of different variations on this recipe.  I think my favorite…

How to preserve 100 lbs of tomatoes with almost no work

Tomatoes are one of the main crops that I preserve. Jam is all well and good, but face it: there’s a ton of sugar in those jars. Tomatoes, on the other hand, are incredibly good for you can go in just about anything. Home-grown tomatoes are also one of the food items that are so…

Forage it Pineapple Weed Tea

The pineapple weed is blooming… This charming little pineapple-scented flower looks like chamomile, all the petals missing. Pineapple weed is an edible, medicinal plant that closely resembles wild chamomile.  It’s prolific in the western U.S. (although I believe it can be found in the eastern U.S.).  one 32 oz. french press (although  you could easily change…