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 [...]

The Preservationists Vs. the Artisans

Sometimes the New York Times annoys me.

Yesterday—in case you missed it—the Dining and Wine section featured a “D.I.Y. Cooking Handbook.” For most of the day, at least until nuclear fears and March Madness pushed it down the page, the story held a coveted spot just to the left of the videos. Click through, and you [...]

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 [...]

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 [...]

Pumpkin Pear Soup

My delightful billy goat made this delicious soup with ingredients that came from our basement (mostly). We’re not participating in the Dark Days challenge, but it almost qualifies, depending on how you classify the pears. We used fresh pears from a not-terribly-local-or-organic source, but if you want to be exceedingly virtuous, you could make this [...]

Basic Corn Pudding

Our CSA supplies us with a lot of eggs and cheese. Plus, we have a freezer full of corn. Hence, corn pudding.

This version is a slightly altered version of the standby “Corn Pudding with Poblano Peppers” in the 1990s version of Joy of Cooking. Among other things, their recipe omits an oven temperature. I find [...]

Happy Thanksgiving! (and about that stock...)

Happy Thanksgiving, everyone! When you’re done eating that turkey, be sure to make a stock. BUT—and this is a big but—unless you have a pressure canner, please don’t attempt to can it. Unlike fruits, tomatoes, and tomatillos, stock is a low acid food, which means that the temperature of boiling water is not enough to [...]

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