The Cheapskate's Guide to Food Preservation

I’ve had a lot of questions lately about the economics of food preservation. If you have to buy 20 pounds of tomatoes to make it worth your while, and farmer’s market tomatoes cost $3 a pound, how can you afford it? And if you can only afford to can/freeze/dehydrate supermarket tomatoes, why bother? This is […]

Pink Sauerkraut

Thank you all for your wonderful suggestions about what to do with all of my red cabbage. The folks on Facebook were big fans of various braised cabbage options, but I’m sticking with the blog favorite: sauerkraut. Let’s hold off on sharing that recipe until we see if it works, shall we? Nicely salted and […]

Bok Choy Kimchi

Philadelphia’s unexpected additional month of spring has been a boon for my bok choy. So far I’ve harvested at least six pounds from a single, 4 foot-long row. But my abundance of bok choy begs the question of what, exactly, to do with it. I do love the stuff, but you can only eat it […]

Hobo Bread: Theme and Variation

Some of you may recall Jilly’s gorgeous—and somewhat curious—hobo bread. In Jilly’s low-impact approach to daily baking, not only do you not knead the dough, you don’t wash the bowl. I’d been meaning to try it for quite some time, but I must admit that I was a little bit intimidated by the process…all those […]

Vinegar Update

Loyal readers may recall that one of our earliest posts dealt with making your own vinegar. I have been remiss in posting the promised update. As you can see, the gallon jug on the left contains a slightly opaque substance that used to be apple cider. It’s hard to see in the picture, but there’s […]

DIY: Are you creme curious?

Welcome to the first installment of our new weekly feature, Ask the Goats!

Q: Tell me more about creme fraiche. It seems expensive. What’s all the fuss about? Is there a version I can make myself?

(Courtsey J, one of Doris’s co-workers)

Friends, it is time to examine a dairy product you may be lacking in your life. […]

Yogurt Everyday

The local billy goat and I consume a shocking amount of yogurt: usually about 3 quarts a week. Yogurt makers are inexpensive (my model cost me $15 in 2003 and is now selling for $25 on amazon.com) and well worth it. Your first few batches may be a bit wobbly until you get the hang […]

Preserved Lemons

I love preserved lemons. They’re like a sour, citrus salt kick, ready to be eaten straight out of the jar or tossed into salads. They’re also very easy to make, but you have to be patient and trust in the anti-microbial powers of salt.

What you’ll need:

3–4 lemons
beaucoup de kosher salt
more lemon juice
a sterilized pint jar
in […]

When Good Cider Goes Bad

What you are looking at is the sludge at the bottom of a gallon of cider I found in the back of my fridge. Tasted great while it lasted, but we weren’t quite quick enough to enjoy it. It turned the corner from fizzy to hard to ornery some time ago. Jilly tells me, however, […]

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