Cooking « Archive

Posted on 29 September 2008 by

Preserving the Harvest – Peaches

By Cindy Naas

This is the first year I have canned.

When I was growing up, late summer and early fall was considered to be canning season, and for weeks the house would smell like sweet blackberry jam, spicy apple butter and my favorite, the spicy sweet smell of my grandmother’s spiced peach recipe.

As an adult I kept intending to learn to can, and never got around to it until this summer, when my interest in buying and using locally grown produce made me decide to just do it.

So, two weeks ago I went out to a local organic farm and bought a large basket of peaches.

I stopped on the way home Read the rest of this entry »

Posted on 25 September 2008 by

Drying Herbs

By Vanessa Richins

You had fun growing some herbs in your yard this year, and now you would like to save some for later.

All you need to do is dry them – much cheaper than buying dried herbs at the store. There are five basic methods.

1) Air Drying

This is the most popular method of herb drying. Simply snip off a few stems – approximately 10 or so – and tie them together into a bundle. Cover with a paper bag and hang upside down in a warm, dry place. Make sure they are not in direct sunlight. It takes about 2-4 weeks for the herbs to dry out.

2) Drying Tray
You can make a drying tray by Read the rest of this entry »

Posted on 22 May 2008 by

Beets Don’t Suck! And other Myths

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By Michael Nolan

When I was pondering my own container garden at home for this season, I wanted to try a few things I hadn’t grown before.

When a trusted vegetarian friend extolled the virtues of growing the beet, I screwed up my face like I had just been fed a mouthful of lemon juice.

Then she invited me to dinner.

Who knew those things that my mother force fed me as a child (to be completely honest here — the woman cannot cook) could be so amazingly flavor-filled and jaw-droppingly delicious? (I almost said ‘magically delicious’, but I don’t want a lawsuit from General Mills). Read the rest of this entry »


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