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 [...]
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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. [...] Goat playing the piano, uploaded to Flickr by librarianlady78 This goat’s off to piano camp. Stay tuned for more installments of fruit preservation next week! Looking west to the kitchen wall. So. You may have noticed that Doris has been doing most of the posting. Among other things, we were offered a chance to open a restaurant way back in March. Although not currently a foodie topic, I assure you, it will be soon. Stay tuned for updates on The [...] (First things first: apologies for the silence. Taxes are now done and major life events successfully navigated, leaving ample time for blogging.) The ever-brilliant Harold McGee has an ode to fermented dairy products in today’s New York Times that’s worth checking out. An excerpt: “Even if cultured dairy products aren’t part of your daily regimen, they’re worth [...] Because Doris is still doing her (and the billy’s) taxes, and because Jilly’s working on plans for her new restaurant. Really. We’re on twitter as @dorisandjilly. Love, I live in a rural area where the code amongst neighbors is strong and firm: you do not ever show up empty handed, ever. We’re blessed with the sort of neighbors whose hands are frequently full of delicious lamb, locally raised and generously shared. We took advantage of our wealth one night and dined on [...] |
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