Chef Liz Schmitt has been making a version of this cherry-apricot chutney for several years. She tweaked the recipe, substituting honey for white sugar and using unsulfured dried apricots instead of sugared dried cherries.
While fermentation is technically a form of “processing,” it’s nothing like the modern techniques that are used to extrude, pasteurize, deconstruct, re-construct, strip down or otherwise adulterate natural ingredients.
There is something super-comforting about adding a creamy dressing on top of any salad, and avocado is basically the perfect thing to make a creamy dressing without using any weird processed ingredients.
Let’s face it, when you have a flock of chickens, you’re rollin’ in the eggs. I have flock of 14 hens. In a typical day, one’s broody, one’s molting, and a couple of others are otherwise takin’ the day off. I’m still collecting about 10 eggs per day.
Whether you’re planning an Italian dinner or an American Thanksgiving, pickled peppers are essential on the appetizer platter. They are not only quick and easy to make one jar at a time; they’re also a good choice for a first canning project.
Home canning is a terrific way to rid your pantry of commercially processed foods. Here’s a canning primer, complete with a bit of canning history, reasons for the current canning resurgence, and even a bit of troubleshooting.
Although I eat a vegetarian diet more often than not, beef jerky is something that deeply appeals to me and satisfies my inner pioneer. Making beef jerky brings Pa Ingalls and his smokehouse right into my kitchen.