by Josie | Sep 20, 2020 | Preserving and Freezing
We grow a lot of herbs in the summer – rows and rows of basil, thyme, sage, mint, chives, oregano, shiso, dill and tarragon. What we don’t use immediately, we preserve. Drying herbs is a smart and effective way to preserve herbs, which we do a lot of, but...
by Josie | Sep 19, 2020 | Uncategorized
Apparentlly I can food now. Seriously, in the midst of a CANdemic here. I’m not even coming close to canning the quantities my Mother and Grandmother used to do for days on end. This processing has taken its toll on me, but it feels good to have a few good...
by Josie | Sep 17, 2020 | Candemic, Condiments, Hors d'oeuvres
This is my new favorite treat. Easy to make, impressive to serve. It’s rich, savory, sweet, colorful ~ loud with flavors. This is my version of tomato jam. There are many, but I wanted something I could pair with wines, enhance grilled meats with and of...
by Josie | Sep 16, 2020 | Cocktails & Beverages, Fermented Foods, Food History
We’ve been experimenting with shrubs this past few months and have a couple to share with you for your fall cocktailing. If you aren’t familiar with shrubs, they are a drinking vinegar ~ a syrupy concoction of fresh fruit, sugar and vinegar to be exact....
by Josie | Sep 14, 2020 | Condiments, Fermented Foods, Food History, Preserving and Freezing, Sauces
This is an amazing fermented food that I discovered by accident last summer. We had a huge plum harvest and I needed a recipe for preserving the hundreds of plums that were ripening fast! I came across a recipe for umeboshi. Ume is a Japanese fruit that’s...
