Food storage via canning, freezing, dehydrating (drying food), fermenting, root cellaring. Emergency food storage. Stocking up.
When rhubarb is in abundance, it’s a great time to preserve some of the bounty. This spring I made up two types of rhubarb sauce for canning; a batch of savory rhubarb Victoria sauce (left), which is basically a rhubarb barbeque sauce, and some rhubarb-orange compote (right). Unique and flavorful, these recipes are great for…
If you happen to raise ground cherries, you may end up finding yourself swamped with an excess of the little fruits. Lemon ground cherry jelly will help you use up a LOT of ground cherries in a hurry. The lemon cuts the sweetness of the ground cherries, and my family prefers a jelly over a jam…
We do more sprouting in winter, when fresh local food is hard to come by, other than what’s stashed in the root cellar or growing in a window sill. There are a ton of different sprouting seeds available, from hearty mung beans and peas, to spicy radishes, to salad and sandwich blends, to fun options…
If you’ve been reading this blog for a while, you’ve probably seen my first experience with rendering poultry fat. After that success, I figured I was ready to tackle the big leagues. Target number two – beef tallow from our quarter of grass fed beef. First off, the butcher was surprised we wanted it, then…
“Me and Jenny goes together like peas and carrots.” I always liked Forrest Gump, but “peas and carrots” brings to mind the awful institutional variety – little cubes of lifeless, washed-out orange and green that taste like tin can. Blech. The homegrown variation (thankfully) doesn’t even taste like the same food. Now, I still don’t…