We are deep in indian summer here in Minnesota. A couple light frosts have hit the gardens, but produce still continues to ripen, unaware that it’s almost October. Peppers seem to be the last thing to arrive in the garden, and with 80 degree days, they just keep coming. To preserve the late bounty of my garden, I made Italian-style giardiniera. Read more ›
Burn baby, burn. I really enjoy canning salsa. There’s nothing better than opening a jar on a cold February day, spooning the spicy condiment onto a bean burrito or pile of scrambled eggs. That’s what canning is made for – capturing the summer’s goodness in a jar, releasing it in the chilly winter months when your brain and heart need it most. I could not survive the Minnesota winter any other way.
I have a confession to make. I do not love marmalade. I know I should. I want to. All that gorgeous fruit in colorful arrays, brightening the cold winter days. The smell of cooking marmalade is divine. I love citrus rind in dressings and desserts, risottos and sauces. But when it comes to spreading it on toast, the bitterness is to much for me. I love bitter things, just not on my toast.
The Brits are crazy about fruit cheeses. Most of the recipes you’ll find are from England, Ireland, Australia and New Zealand. Americans are most familiar with quince paste, which is also popular in Europe and South America, although even that is rather exotic in the USA. It’s called “cheese” because you can slice it due to its hard-set consistency. I’ve wanted to make it for quite some time, so after a lot of research and the appearance of Damson plums at my local co-op, I cooked up a batch. Read more ›
Tomato season is over for Minneapolis with two nights of hard frosts under out belts (three weeks early, I might add). To celebrate the last of my harvest I made tomato broth and tomato paste from the same batch of tomatoes. Read more ›
Mustard Pickles remind me of my Great Grandma Kimbler. She used to make all kinds. They are a deliciously old-fashioned and frugal concoction, intended to preserve and liven up over abundant produce during the summer. Read more ›
Salsa is a staple in my house. I use it in burritos, rice, as a base for chili, chicken and pork dishes and over eggs. It’s just a great condiment to have on hand, particularly the homemade variety. And it’s a life-saver in the middle of winter. I like Mexican-style salsas with dried red chilies and tomatoes blended smooth. Read more ›
I learned to can tomatoes beside my mother in our farm pump house every summer as a kid. She had a big pressure cooker, a series of propane burners and lots of ball canning jars. Read more ›
Sour cherries are my favorite fruit to cook with in pie, crisps, tarts, jam and even savory dishes. My neighbor has a little tree in his front yard that I pine after every June as the handful of cherries ripen. I covet his tree. I need more room in my yard. Read more ›