Articles tagged “Preserving The Harvest”

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           

Store Your Vegetables in This Affordable DIY Root Cellar By Colleen Vanderlinden IN Home & Garden Nov 18 2010 Here is any easy way to store vegetables from your garden or CSA over the winter -- make your own simple root cellar! + READ MORE

Preserving the Harvest: Water Cured Green Olives By Kelly Rossiter IN Food & Health Oct 27 2010 This, dear reader, is what 16 pounds of fresh olives looks like. I realize that I'm not actually preserving my own local harvest here, given that the Southern Ontario climate does not allow really for the growing of olive trees. But I live in a predominantly Italian and Portuguese neighbourhood here in Toronto, and people here make their own wine, can their own tomatoes, cure their own sausages and salamis and yes, cure their own olives. + READ MORE

Preserving the Harvest: How to Use Marinated Artichokes By Kelly Rossiter IN Food & Health Oct 21 2010 The most freqently asked question when I give someone some of my preserves is "What do I do with it?" It's a good question because there are lots of answers beyond "Put it on toast". While quince jelly is indeed delicious on toast, it is also fabulous in a salad dressing or as a glaze on a fruit tart. The pumpkin bread recipe I shared with you last week was made with the pumpkin butter I have sitting in my refrigerator.Today I'll share a recipe for using marinated artichokes. + READ MORE

Preserving the Harvest: Marinated Artichokes By Kelly Rossiter IN Food & Health Oct 20 2010 Some people find artichokes daunting. In all honesty, I can see why, given that each artichoke comes with it's own little set of armour. Once you get the hang of them, they really aren't difficult to use at all and they are so much better than canned. It is a bit disconcerting to see how much of the hard outer part is discarded, but then you get to that lovely light green interior and all is well. + READ MORE

Preserving the Harvest: A Delicious Use for Pumpkin Butter By Kelly Rossiter IN Food & Health Oct 18 2010 I know that sometimes when I post things under the series Preserving the Harvest you might wonder what you actually do with that preserve, other than marvelling at your ability to make it. I think perhaps the pumpkin butter might be one of those things. My daughter phoned me to tell me how much she loved the pumpkin butter on toast for breakfast, but that wasn't my real reason for making it. + READ MORE

Preserving the Harvest: Apple-Onion Chutney By Kelly Rossiter IN Food & Health Oct 12 2010 Now that we are half way through October, my preserving, while not over, is certainly slowing down. Which is a good thing because my dining room floor is getting more covered in jars by the day waiting for the shelving to go into my cold room. Soon we won't have room to pull out a chair to sit and the dining room table. + READ MORE

Preserving the Harvest: Cranberry-Ginger Relish By Kelly Rossiter IN Food & Health Oct 8 2010 I remember the first time I had a turkey at my in-laws, I was shocked. There was no gravy. My inlaws were cranberry sauce people and my parents were gravy people. I had never before in my life had a turkey that was not accompanied by copious amounts of gravy. When I later told my mother about the dinner, she had a sharp intake of breath and then whispered "how did you manage to eat it?". Actually the same goes for roast beef, my in-laws favoured horseradish and my parents favoured, of course, gravy. But I digress. + READ MORE

Preserving the Harvest: Pumpkin Butter By Kelly Rossiter IN Food & Health Oct 7 2010 My daughter and I have spent a lot of time this summer looking through and cooking from the Williams Sonoma book The Art of Preserving. We've been impatiently waiting for pumpkin season so we could make the spiced pumpkin butter. I've never made a fruit butter before, so this was a new experience for me. Of course, the classic is apple butter, but this pumpkin version just sounded so appealing to me. + READ MORE

Preserving the Harvest: Pickled Hot Cherry Peppers By Kelly Rossiter IN Food & Health Sep 30 2010 When I went to pick up my bushel of sweet red peppers from my local vendor last week, I was fascinated by the huge variety of different peppers they had for sale. I really wanted some hot banana peppers to pickle, but I came across these beautiful fire-engine red hot cherry tomatoes, and I just had to buy them. The guy who sold them to me said "You know these are hot right? People buy them all the time thinking they are sweet and come back to complain they burned their mouths". Yup, I knew they were hot and I bought them with my son in mind. + READ MORE

Preserving the Harvest: Bread and Butter Pickles By Kelly Rossiter IN Food & Health Sep 29 2010 I have always loved pickles, but I usually bypass the bread and butter pickles in favour of dills. That's because bread and butter pickles are usually quite sweet and I prefer my pickles sour. But looking through the The Art of Preserving, I found a recipe for bread and butter pickles that uses only a quarter cup of sugar, so that was the one for me. + READ MORE

Tips for Freezing Fresh Produce By Care2.com IN Food & Health Sep 16 2010 Fast forward two seasons and visualize the produce aisle. Hard pink mealy globes in the tomato bin and peaches about as succulent as a kitchen sponge—this is produce bred to travel across the hemisphere, rather than selected for texture and flavor. With pristine, local summer fruits and vegetables flourishing in the greenmarkets right now, it’s easy to squirrel some away in the freezer for a shot of sun-ripened flavor come January. + READ MORE

Preserving the Harvest: Peach Pear Relish By Kelly Rossiter IN Food & Health Sep 13 2010 I'm afraid I haven't written much lately, but I sure have been preserving up a storm. I now have about 300 jars of pickles, jams and jellies. In fact I have so many, my husband was forced to clean out a cold room in the basement where he is going to set up shelves to hold my stash. Right now I have about 80 jars of canned tomatoes lining the wall of my dining room, and about 200 jars on the lintels above the windows of my cottage and they really can't stay there. + READ MORE

Preserving the Harvest: Pear-Ginger Jam By Kelly Rossiter IN Food & Health Aug 23 2010 I never seem to be able to catch pears right at their optimum eating point. I bought a basket of pears at the farmers' market and they told me they would take a couple of days to ripen. Well, a couple of weeks later, and they were finally ready. Of course, the problem then is that they ripen all at once and go bad really quickly, so you have to stuff yourself with pears. Either that or can them. + READ MORE

Preserving the Harvest: Giardiniera from The Art of Preserving (Book Review) By Kelly Rossiter IN Food & Health Aug 9 2010 In the past couple of weeks I've been canning and preserving like a woman possessed. I've already got close to 100 jars lining the shelves and we are just nicely into August. One of the reasons I've been doing so much is that I have a copy of the Williams-Sonoma cookbook The Art of Preserving and every time I open it I find other recipe I want to try. In fact I'm having trouble writing this because I keep getting side-tracked reading recipes. + READ MORE

Preserving the Harvest: Japanese Quince Jelly By Kelly Rossiter IN Food & Health Jul 27 2010 Every year my Japanese quince produces the most magnificent show of coral coloured flowers, which come right at the beginning of spring, providing a much needed emotional boost. Then come the rock hard green fruit, which I have left on the bush for each of these 25 years. But this year was going to be different. + READ MORE

29 Delicious Ways to Preserve the Harvest By Kelly Rossiter IN Food & Health Jul 22 2010 I first started pickling and preserving two summers ago at the suggestion of my editor. We were doing a lot of posts on Planet Green regarding the recession and it seemed like an excellent way to delve into the topic. What started as a subject for writing turned into a bit of an obsession for me + READ MORE

Preserving the Harvest: Crab Apple Jelly By Kelly Rossiter IN Food & Health Jul 21 2010 Of all of the preserves I made last season, crab apple jelly was one of my favourites. I love the beautiful jewel colour of the jelly, and the tartness of it is just perfect on my tongue. We have a crab apple tree in our front yard and in all the 25 years I have lived there, it never occurred to me to harvest those apples and cook them up + READ MORE

In a Pickle: 20 Pickle Recipes to Help You Preserve Summer's Bounty By Colleen Vanderlinden IN Home & Garden Jul 20 2010 Here are 20 pickle recipes to help you preserve your garden, CSA, or farmer's market bounty. + READ MORE

Preserving the Harvest: Pickled Red Radishes By Kelly Rossiter IN Food & Health Jun 25 2010 When I do a post in the preserving the harvest series, it is usually something that is put into a water bath and can be stored for up to a year. These pickles are quick pickles that you can eat almost right away, and last for a month in the refrigerator. + READ MORE

Don't Waste That Watermelon Rind -- Pickle It! By Colleen Vanderlinden IN Food & Health Jun 19 2010 Here is a great way to reduce your food waste and enjoy a tasty Southern delicacy at the same time: make pickled watermelon rind! + READ MORE