Strawberry Rhubarb Pie

I have no idea why, but I’ve been on a total pie kick this summer. This is the second strawberry rhubarb pie I’ve made, plus a cherry pie for a picnic. Perhaps I’ll look back fondly on the summer of 2010 as the summer of pie?

I usually use Joy of Cooking as a reference for […]

Rhubarb Compote

Sorry, folks, no pictures. This month’s can jam gave me an excuse to do two of my favorite things: eat stuff from the freezer and experiment with rhubarb. Everybody loves strawberries and rhubarb together, right? And since strawberry season has already started, it’s time to clear out the rest of the berries from the freezer, […]

Strawberry Lemon Marmalade

Herewith begins my contribution to the Tigress Can Jam! If you’ve missed it, the canjam is a yearlong canning challenge. Each month, canjammers will be asked to create a water-bath friendly recipe based on a seasonal ingredient. Tigress started us off gently, with citrus. I assumed—rightly as it turns out!—that this would turn into a […]

Strawberry Fields Forever

Two weekends ago my billy and I picked nearly 20 pounds of strawberries at Gaventa’s Farms in South Jersey. Now that I’ve recovered from my strawberry-induced hallucinations, I can share the results of the food preservation fest that followed. We froze! We dehydrated! We made jam! We made BBQ sauce! Scroll down (it’s a long […]

Strawberry Freezer Smackdown

Assuming the weather holds, this weekend I plan to pick gobs and gobs of strawberries at Gaventa & Sons Farm in New Jersey. We’ll eat some, make some jam, and freeze the rest. But how to freeze? That is the question.

All the old home ec books say that the best way to freeze strawberries is […]

Glorious Rhubarb (plus how to can)

It’s that brief, glorious time of year when rhubarb is plentiful. If you know the right people, chances are it’s even free. I love it so much that I want to eat it all year, whether or not it’s available, so I have no other choice but to can it or freeze it. My absolute […]

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