Years ago I was home alone for dinner and as usual when this happens, I threw together a random assortment of leftovers to eat. I still remember exactly what it was: leftover rice and beans; sauteed kale, with soy sauce, sriracha, and avocado. It was one of the most amazingly delicious meals of my life, and I have never been able to recreate it. Continue reading
We got zucchini in the farm share this week! Get out your mandoline and frozen pesto and make this. Continue reading
I like a bloody mary from time to time, but the real reason I canned tomato juice is: I make all that nice thick tomato puree, and it takes FOREVER to reduce it down and make it thick…and then I put it in soup and ADD WATER! This is dumb and I’m not going to do it anymore. Enter tomato juice! I will reserve the puree for when I actually need it. Continue reading
I use a lot of pureed tomatoes. I’ve never canned tomato chunks because I don’t like stringy cooked tomatoes in my food. Chunks yes, strings no. I use home-canned puree in a lot of different stuff and never really wish I had chunks instead. Continue reading
Step 2: Make this recipe. Don’t worry that it’s too much cauliflower, because
Step 3: Try not to eat it all before the rest of the meal is ready. If any is left over (unlikely) you will finish it while doing the dishes.
My freezers are getting full and the cabinet where I store my jars ‘o food is almost full. I still have about 2 dozen empty jars, so I think I’ll make more applesauce… Continue reading
Conventional instructions are to put a whole pepper on top of your gas stove, right on the flame. Let it char, turn it with tongs, and when the whole thing is blackened, put it in a paper bag and let it cool, while it steams itself in the bag. Take the pepper out and you’ve got a slippery, wiggly pepper, and blackened skin that flakes off in a thousand little pieces. The blackened skin flakes get all over the sink and your hands. Stop doing this! Continue reading
Last summer I got serious about peppers. I bought ten extra pounds from my CSA and chopped, roasted and froze them. I ran out in February, and made a mental note to get very, very serious in 2011. Behold twenty-seven pounds of organic red peppers!
Bell peppers (red, green and otherwise) are on the list of vegetables and fruits that I’ll only buy organic. Conventionally grown peppers carry pesticide residues you can’t wash off–carcinogens, hormone disruptors, reproductive toxins–yummy! But organic peppers in the grocery store can cost $8 per pound, and they’re imported from thousands of miles away. When locally grown food is fresher AND cheaper, it makes those supermarket peppers look a lot less attractive. Continue reading