This fall we’ll be trying a new approach to eating: community supported seafood. It’s like a CSA (community supported agriculture), but with fish. Working with sustainable fisheries in Alaska, the folks at Otolith supply their subscribers with a total of approximately 15 pounds of fish. In the summer, you get varieties of salmon; this fall, [...]
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If you’ve been missing your regular batch of canning instructions and you live in or near Philadelphia, come on out to Johnny Brenda’s tonight for Ignite Philly. Ignite Philly is a super cool event where 16 different speakers get 5 minutes and 20 slides to share their passions. I’ll be there, [...] Hey y’all. As part of our upgrade we’ve added fancy social media buttons at the bottom of each post. Share away! After eight months of blogging, Doris and Jilly have outgrown their original pasture over at WordPress.com. Last night we switched over to a new host that will give us more flexibility and the ability to run ads, the better to keep us in canning equipment. Stay tuned—and bear with us—as we tinker with the new [...] Today’s the Big Day. This afternoon, Jilly’s new restaurant, The Farmer’s Daughter, is throwing open the doors for the Heritage Days celebration in Princeton, Indiana. The Web site isn’t quite up yet, but if you’re on Facebook you can check out the latest photos—and become a fan, of course. Opening a restaurant sourced with local [...] Yesterday we celebrated the Canvolution, a day of food preservation to celebrate tradition, the harvest, and local foodways. I spent the morning doing a “dry demo” at the Clark Park Farmer’s Market, then taught my inaugural water-bath canning class. I hope those of you who stopped by to ask a question or attended the class [...] As you can see from the date on the plastic bag, this post is a bit late in the offing, but I wanted to share it in case you’re still bringing in beets by the bucketload. Young beet greens—especially from yellow beets—are just as delicious as chard and can be used pretty much interchangeably, so [...] (I don’t know about you, but I needed a little break from fruit. Fortunately, a local foodie who wishes to remain known only as “the co-conspirator” hatched up a plan for a pasta experiment involving some chestnut flour she picked up on a recent trip to Italy. Even better, she volunteered to blog about it. [...] |
  
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