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 [...]

Canning on the Hudson

It’s the time of year when the days get longer, the crocuses start to bloom, and intrepid gardeners put in their peas. And as our larders from last year grow thin, we start to think about how, what, and how much to preserve from the coming year’s harvest. This projecting business is the hardest part—how [...]

How to Cure and Smoke Salmon

I have been blessed with a freezer full of sustainably harvested salmon. Unlike my venison, I’ve had to pay for it, but I couldn’t ask for better quality than the stuff that’s been arriving in our CSS (community supported seafood) subscription through Otolith. Being a Midwesterner, it’s taken me several months to get the hang [...]

Hot Zucchini Relish

My grandmother used to make and sell the most astonishing hot pepper relish. This isn’t that recipe—some family secrets are meant to be kept—but it’s almost as good. It has a proven track record in winning over zucchini doubters, relish doubters, and hot pickle doubters.  It’s also an excellent use for leftover, end-of-season yellow squash [...]

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 [...]

A Peach Chutney for Picnics

With the gorgeous fall weather we’ve been having, shouldn’t the chutney get to go outside, too? Having simmered on the stove for more than two hours, I thought it deserved a moment of sunshine before being banished to a dark corner of the basement. Next time it sees the light of day it will be [...]

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 [...]

Ask the Goats: Canning Salsa

Ask the Goats is a weekly feature in which we, your loyal goats, attempt to answer your questions about growing, making, eating, and preserving food. Send us your questions at dorisandjilly@gmail.com.

Q. I am new at canning! My confusion comes from this: I make my own fire roasted salsa. I fire roast the fresh tomatoes, [...]

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, [...]

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