Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
See what objectives and preservation plans I have in store for the 2012 harvest season.
Step 1 in a three-part series: Make a list of what we would eat if I take the time to put it up.
Part three in a three-part series: Put it all together and make a calendar of foods with their quantities and check it every couple weeks as the season progresses to make sure I’m on track.
How to freeze kale for the winter.
Easy recipe for Garlic Scape pesto that freezes into cubes insanely well. Cubes can be thawed and used year-round.
A step-by-step photo tutorial on making apple sauce - no food mill or peeler needed!
Small batch of tomato sauce loaded with basil and roasted garlic.
a crash course in making and freezing basil pesto/pisto to cheer up dreary February.
Creamy Arugula Pesto - Vegetarian Recipe
Basically it is the same recipe as regular basil pesto except switch out the basil for one cup arugula and one cup parsley then add in a 1/3 cup of ricotta to get the creaminess.
the easiest and best ways I know how to deal with late season hot peppers. Frozen, dried, pickled, and some jelly.