These quick pickled beets are similar to our recipe on quick pickled carrots (fermented) earlier in the week though the technique is a little different. They were very tasty but I’d use purple… [Okumaya devam et]
Kategori: CELLAR
CELLAR
In my TEDxToronto speech (Preserving Food: You are What You Eat) I mentioned preserving red peppers in the fall. I claimed we save $100 a year. A bushel of red… [Okumaya devam et]
I really love fridge/ freezer jams. They’re easy to make and can easily preserve fruit that you’re on the verge of losing. I found a pint of early (young) plums… [Okumaya devam et]
I first read about Msyer (Libyan quick pickles) on the Libyan Food blog. They were similar to many quick pickles that I make and I found it interesting that they also use… [Okumaya devam et]
Dana came home with 2 dozen pheasant eggs. She had been visiting Pheasant Hill Farm and was excited to have brought part of their namesake home. Can you pickle them? It was more… [Okumaya devam et]
I learned of Makdous (Syrian eggplant preserved in olive oil) from the Syrian Cooking blog. They are traditionally made with baby eggplants and stuffed with walnuts and sun-dried tomatoes and served… [Okumaya devam et]
We’re getting ready for another HomeEcNight (our monthly pop-up food event) and, since the theme this month is jam, we’ve decided to join the party and bring samples of bacon… [Okumaya devam et]
Spring has sprung! This is one of the best times of year to forage as there are so many options and there is little else coming up through the gardens… [Okumaya devam et]
One of the most common reasons people tell me that they don’t preserve is that they “don’t have enough time to do it.” As I shared in my 2013 TEDxToronto speech (which… [Okumaya devam et]