Here is a very easy recipe for making pickled peppers. The peppers may be eaten a day or two after canning, but are better if you wait a month or more.
Pickled Mixed Peppers Read More »
Here is a very easy recipe for making pickled peppers. The peppers may be eaten a day or two after canning, but are better if you wait a month or more.
Quince are an under appreciated fruit. Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way. My grandmother use to include them in other jams and jellies because of their high pectin content. But they are also make lovely jam
Quince are an under appreciated fruit. Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way. My grandmother use to include them in other jams and jellies because of their high pectin content. But they are also make lovely jam
GPS Farm Stand This Summer, I added a new stop to my weekly Farmer’s Market rounds. In a good week I am able to visit the Pike Place Market at least once, the University Market on Saturday and either Columbia City (Wednesdays) or Madrona (Fridays) or Broadway (Sundays) once. This year, however, stopping at Madrona
Preserving the fruits of GPS labor Read More »
GPS Farm Stand This Summer, I added a new stop to my weekly Farmer’s Market rounds. In a good week I am able to visit the Pike Place Market at least once, the University Market on Saturday and either Columbia City (Wednesdays) or Madrona (Fridays) or Broadway (Sundays) once. This year, however, stopping at Madrona
Summer’s Gift I recently happened into 8 pounds of deliciously ripe, honey sweet Green King figs. By “happened into” I mean that my neighbor across the hall got a whole bunch of these rare local treats from a tree at his mom’s house somewhere on the east side of Lake Washington. Green King figs,
Summer’s Gift I recently happened into 8 pounds of deliciously ripe, honey sweet Green King figs. By “happened into” I mean that my neighbor across the hall got a whole bunch of these rare local treats from a tree at his mom’s house somewhere on the east side of Lake Washington. Green King figs,
This recipe is from Jeremy Brown, local fisherman, who was in charge of the Slow Foods Seattle Tuna Canning Class in January 2012. At that demonstration, half pint glass jars with screw top lids were used.
Canned albacore tuna Read More »
This recipe is from Jeremy Brown, local fisherman, who was in charge of the Slow Foods Seattle Tuna Canning Class in January 2012. At that demonstration, half pint glass jars with screw top lids were used.
Slow Foods Seattle held their 2nd Annual Tuna Canning Workshop, directed by local fisherman Jeremy Brown on Sunday January 8, 2012. This event caught my eye for a couple of reasons. First, I am a big fan of preserved fish in all of its many forms. Sardines, anchovies, octopus, tuna, herring, the whole world of
Canning Tuna with Slow Foods Seattle Read More »
Slow Foods Seattle held their 2nd Annual Tuna Canning Workshop, directed by local fisherman Jeremy Brown on Sunday January 8, 2012. This event caught my eye for a couple of reasons. First, I am a big fan of preserved fish in all of its many forms. Sardines, anchovies, octopus, tuna, herring, the whole world of
Pickling is a great way to put aside asparagus during the spring season to be enjoyed all year long. This recipe gives a pickle with a mild dill flavor, great in a bloody mary or on a relish plate. Note that the amount of brine below is enough to make about 4 pint jars of
Pickling is a great way to put aside asparagus during the spring season to be enjoyed all year long. This recipe gives a pickle with a mild dill flavor, great in a bloody mary or on a relish plate. Note that the amount of brine below is enough to make about 4 pint jars of