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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.).  Wikipedia has a good article with some identifying characteristics…

Stout Beer Jelly

Post Updated 2/8/15 Oh, this ridiculous recipe.  A few years ago I was drunk on St. Patrick’s Day and decided that it would be a good idea to make jelly out of the beer we were all drinking.  So, I did. I wrote about it, and then it turned into one of the most popular…

Lazy Cherry Tomato Salsa Recipe

We’ve been harvesting a lot of cherry tomatoes recently. Normally, cherry tomatoes are mostly for fresh eating since it would be crazy to peel them for sauce or other canning projects… …but since I hate peeling pretty much everything (carrots, peaches, potatoes, etc.), I stopped peeling my tomatoes long ago.  I just zap them with…

Boysenberry Basil Jam … and Pancakes

For the last two weeks, I’ve had a case of boysenberries in my freezer. People with big freezers might leave them in there for the winter, but space in my propane-off-the-grid-style freezer is precious, and I realized that I had to get those babies into jars. This started a pretty straightforward berry jam recipe, until…

This One Is Dangerous: Rhubarb Granita Cocktails

APRIL 26, 2012 ~ CAROLINE So I’m in the middle of a pretty intense obsession with rhubarb- I’ve made a ton of jam, rhubarb syrup, rhubarb mojitos, and most recently this rhubarb granita. Granitas are simply frozen syrups that you stir during the freezing process, making a texture something like a snow cone. ( The Los Angeles Times has an…

How To Preserve Radishes

APRIL 22, 2012 ~ CAROLINE I love spring salads with baby greens with thinly sliced radishes and mustard vinaigrette, and radishes are lovely roasted in the oven and tossed with brown butter.  Every spring, though, we always end up with a bit too much and I end up needing to preserve some for later to keep them…

Pear Almond Tart

FEBRUARY 10, 2022~ CAROLINE So, I canned a bunch of pears back in September.  (Recipe here).  Now that it’s February it’s really sinking in how delicious they are. Out of all my canning projects from 2013, they’re one of my favorites.  Before they were ever in jars, these pears were some of the best I’ve ever…

Concord Grape Jam

This is like the Angelina Jolie of jam. If these grapes were people they would wear cat eye makeup and high heels even when they were just hanging around the kitchen on a lazy Saturday morning. The flavor is incredible: rich, earthy, sweet and musky.  It is complex and bold in ways that a strawberry…

I Love Rhubarb

I Love Rhubarb: Jam, Syrup, Cocktails, Rhubarb Fruit Leather, Desserts I’ve spent the last few weeks totally fixated on rhubarb.  Before I move on to something new (there were cherries at the market last Saturday), I thought I’d gather together all the different crap on my computer desktop into one convenient spot.  These are the highlights from…

Meyer Lemon Marmalade

Meyer Lemon Marmalade FEBRUARY 9, 2011 ~ CAROLINE This past week has been a crazy tornado of citrus! In the midst of the whirlwind of blood oranges, tangelos, lemons and honey tangerines,  I thought it might be nice to stick to Meyer Lemons and sugar for one batch- no fancy spices, no booze (well, not in the…