Can up some beer mustard for gifts (or your next tailgate). . . . → Read More: Oktoberfest Beer Mustard with Charcuterie for #10DaysofTailgate
We are picking tomatoes daily. Be prepared, dear reader, for lots of tomato recipe.
I am going to start out with the best one ever: Tomato Jam. If you have a garden, visit farmers markets, or belong to a CSA, you must have this book: The Preservation Kitchen by Paul . . . → Read More: Tomato Jam
I was inspired by pickled dirt.
Truly. I pickled some chard stems a while back and my mother assessed that they tasted like “pickled dirt.”
OK, so the pickled chard was an acquired taste but that pickling liquid was da’ bomb! I made up some of this sweet-hot brine and threw in . . . → Read More: Sweet Sriracha Pickles
Here’s a round-up of what’s been canned and preserved at EE plus you cannot live without this book…. . . . → Read More: Canning Round-Up
What happens when you plant excess dill for the pollinators and black swallow caterpillars?
You have a boatload of dill to harvest and you make pickles.
What happens when your beautiful and loaded Roma cherry tomato plant mysteriously gets the roots eaten? (Thank you so much little pocket gopher.)
You dry your tears and . . . → Read More: Pickled Green Cherry Tomatoes
Another Swiss chard recipe today and and I thought this one would be a keeper. Who doesn’t love pickles? Who doesn’t love Sriracha? Who doesn’t love Swiss chard?
OK, there may be a few out there who don’t care for the beautiful leafy stuff or the spicy Asian condiment, but let me tell you, . . . → Read More: Sriracha Swiss Chard Pickles
During the end of June this summer, I harvested wagon loads of garlic.
The first wagon full.
Then I got smart and started trimming the stalks at the garlic bed.
The second load.
I ended up with two full baskets of garlic.
I . . . → Read More: Garlic Confit
As gardeners, we are dependent on the seasons. Although it is well into fall here, we are still having very mild days. This means we are trying to keep our summer produce still producing like tomatoes and peppers.
I big ‘o bucket of jalapeno hotness!
The peppers seem to love this time . . . → Read More: Bourbon-Pickled Jalapenos
Recipes from the archives for green tomatoes. . . . → Read More: More uses for green tomatoes—old time relishes