Vegetables on Ice

Here I was, minding my own business, and suddenly fall happened. Or, more accurately, a string of tropical storms has turned the East Coast into a limp, soggy mess. Either way, my gardens are protesting—summer’s definitely over. But yet I feel like I’ve just gotten started on filling up the freezer for winter. The good [...]

Ask the Goats: Off-Season Canning?

Ask the Goats is an occasional Monday feature in which we attempt to answer your questions about growing, making, eating, and preserving food. Got a question for the goats? Drop us a line at dorisandjilly@gmail.com.

Q. Fresh green beans are out of season and are very expensive at the moment. Have you ever heard of using [...]

Pasta with Pesto and Squash

It’s finally time for me to start explaining what on earth I’ve done and/or plan to do with all that food I squirreled away in the basement this summer. The immediate project is to make room in our freezer for some incoming fish and, hopefully (please, Jilly, please?), venison. First order of business? Using up [...]

Ask the Goats: Pinging Vegetable Stock

Ask the Goats is a weekly series in which we attempt to answer your questions about growing, making, eating, and preserving food. Got a question for the goats? Drop us a line at dorisandjilly@gmail.com.

Q. Hi. I am not new to canning. But something happened this year that has never happened before. [...]

Giveaway: Put 'Em Up!

Earlier this summer, the nice folks over at Storey Publishing sent me a copy of Serri Brooks Vinton’s Put ‘Em Up. Sometimes, when I sit on a review copy, it’s because I’m trying to decide what, if anything, to say (on the theory of “If you can’t say something nice….”). But that’s not what happened [...]

Poor Man's Pesto

Has anyone else noticed the skyrocketing cost of pine nuts, when you can find them at all? The going rate in Philadelphia seems to be somewhere around $25/pound. I think I’m not the only one with this problem—I noticed that the pesto at my local “boutique” grocery is made from pecans, not pine nuts.

Yet no [...]

Salsa Verde Safe for the Water Bath

For the August canjam, I made what I made almost exactly a year ago today: salsa verde. And because I am creature of habit, I’ll say pretty much what I said in last year’s post: there are shockingly few published instructions available for canning tomatillos. Most of these recipes treat tomatillos like tomatoes, adding acid, [...]

Three Ways to Preserve Greens

Based on your recent Google searches, I gather that I am not the only one drowning in beet greens, turnip greens, collar greens, chard, and kale. Earlier this week I went out to my garden and cut about 5 pounds of kale, turnip greens, and beet greens. This seemed like a manageable project. That’s when [...]

FRUIT: And so it begins.

Here in Philadelphia, summer seems to have come early. Most of my favorite New Jersey U-picks (which they insist on calling “Pick Your Own”) have opened, and the deluge of fruit has begun. Last weekend’s haul included 15 pounds of strawberries and about 20 pounds of sweet cherries. Sour cherries should be ready in a [...]

Canning on the Hudson

I’m baaaaack! Posts on gardening, cooking, and canning soon to follow—but first, an announcement.

This June I’ll be offering a three-day, four-course sustainable food preservation workshop on the beautiful grounds of the Omega Institute in Rhinebeck, New York, June 4–6. We’ll do water-bath canning, pressure canning, picking, fermenting, dehydrating, and more, all with seasonal produce from [...]

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