Harvest season is winding down—within a month or so we’ll be posting on what we did with all that food we canned, instead of how to can it. Meanwhile, it’s our last chance to squirrel away some seeds for next year. This is my first time attempting to save seeds, so I’m winging it. Here’s [...]
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As you might have guessed given my giant pile of tomatoes, my next few posts will be all about things you can do with them: roasted tomatoes, roasted tomato salsa, tomato sauce, and mixed pepper sales. But first, let’s do the basics. How do you can tomatoes? Tomatoes are an interesting case because they straddle the [...] Commercial hummus makes me crazy. It’s expensive, chalky, and usually tastes of neither tahini nor chickpeas. So, I make my own. You can too, for about a third of the price of prepared hummus. Basic Homemade Hummus 1 1/2 c. dried chickpeas (about $0.70 if you buy in bulk) 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 [...] 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. [...] 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 [...] Double-yolk eggs = amazing mayannaise. You will want to eat it straight from the jar, with a spoon. This is basically Deborah Madison’s recipe from Vegetarian Cooking for Everyone, but less precise: 1 egg (double-yolked!!!!) |
  
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