by Josie | Oct 24, 2020 | Cooking, Gardening, Preserving and Freezing
We love tomatillos and grow several varieties every year ~ some yellow, some purple, mostly green. Tomatillos are a summer annual and part of the nightshade family; tomatoes, potatoes, and eggplant. The tomatillo is often thought of as a tomato, but truly these paper...
by Josie | Sep 26, 2020 | Gardening, Preserving and Freezing
The end of August through the end of September is grueling most years, but this year knocked us for a loop. We had an unbelievable amount of food this season. And, I’m not whining about it as much as just wiping my brow and slapping high-fives. We did great!...
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 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...
