Putting By, As My Grandmother Would Say
Fruit harvest is in full swing now and from what I’ve learned, you can pickle almost any of them. My grandmother would be proud of me, to see me putting by some fresh cherries, pickled for winter enjoyment!
Category: Good Food on a Budget
All about growing and making good food, including gardening, foraging, gleaning, processing and cooking.
Stalking the Wild Yeast with Jack Jenkins (Audio)
We’re speaking with Jack Jenkins, Country Living Grain Mills, who manufacturers and markets grain mills that are hand-powered, bike-powered, horse-powered, wind-powered, water-powered, and even machine-powered! And he sells them around the world. Jack tells us how to tame wild yeast so we can use it to make bread. Listen to how he does it.
Carrots for Carrot Cake: Where Do They Come From? (Part 2)
Kim Antieau is on a quest to trace all the ingredients for her homemade carrot cake, from ground to place, and write a book about it. In this excerpt from The Carrot Cake, Kim talks about what she discovered about both organic and conventional carrot farming and processing.
Carrots for Carrot Cake: Where Do They Come From?
Kim Antieau is on a quest to trace all the ingredients for her homemade carrot cake, from ground to place, and write a book about it. In this excerpt from The Carrot Cake, Kim talks about what she discovered about carrot production.
Beware of Pine Nuts, All You Pesto Lovers!
“Pine Mouth?” Steer clear of any pine nuts that come from China, Korea or Russia (as is typical for pine nuts sold at Trader Joe’s and Costco apparently).
Community Gardens: Growing Your Own
Gardening not only provides a connection with nature, it connects us to our food. As more and more people are concerned about the provenance of their food – where it comes from and how it is grown – gardening has given “local” a new meaning: “Zero Food Miles.”
Meat the Old Fashioned Way
“Taste our meats?” was an invitation I gladly accepted. I was at the Milwaukie Farmers Market, being offered locally made sausages. Sous chef Colin Stafford of Olympic Provisions was staffing the booth and as I tasted the sausages I was hooked.
Harvesting Your Bountiful Garden
Everywhere you look there great leafy greens and plump fruit. It’s halfway through the growing season with no end to the harvest in sight. Just the thought of another salad or summer squash is enough to make you want to call for a pizza. Now what do you do?