Marinated Artichoke Hearts

I know, I’ve posted this before but artichokes are back in season so I want to repost it. Artichokes, boy do we have a lot of them! Sometimes we’ve got as much as 20lbs of them languishing in the refrigerator. And really, you can only eat them boiled, steamed or barbequed so many times. So…

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Green Tomato Lemon Marmalade

Cook down halved or quartered tomatoes We were given a slew of green tomatoes. Last week I picked out the ripe ones and made pizza sauce.Now what to do with all the green ones? We did make some fried green tomatoes, but that didn’t even make a dent in them. At first I wanted to…

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Pizza Sauce

I have to apologize for not posting much this past week. We’ve been crazy busy and I just haven’t had time to write. Hopefully this coming week will be a bit calmer. Halved tomatoes If we can save time it’s a bonus for us. Yes, I freely admit that I sometimes use a bread machine…

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Hot Sauce to Blow Your Socks Off

We love all things spicy. REALLY spicy. I was pissed when Sriracha changed their formula and became milder. That shit was the bomb and now I have to slather it on my food just to get some heat. We go through Tapatio like it’s going out of style. It’s only taken about a month for…

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Quince Rose Hip Jelly

I probably chose the two most difficult fruits to find commercially to combine into one jelly. Rose hips are available, but they are generally dried, and difficult to remove the seeds from. But if you’re lucky enough to have a quince tree and rugosa roses this is a fantastic way to combine them into a…

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Red Roasted Tomatillo Sauce

Our tomatillos unfortunately succumbed to powdery mildew so it was time for us to just harvest what we had and process them. We ended up with 30lbs of tomatillos. Usually for me processing involves dehusking them, washing the sticky film off of them the best I can and sticking them in the freezer. This time…

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The Basics of Making Preserves

Preserves were the first thing I learned how to can. We got gobs and gobs of various fruits every year – from nectarines to strawberries to figs to persimmons and everything in between. They sit in our freezer taking up space. Then we decided that preserves would make awesome gifts for people. I haven’t bought…

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Rhubarb Chutney

We’ve made many changes in the garden this year. We’ve planted more responsibly; growing what we will actually harvest and eat, and what will produce well in our climate. We’re eating more seasonally now that we are depending more on our yard to provide most of our produce. We’re at a point where we may…

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Quick Asian-Style Pickled Radishes

Radishes. The favorite crop of the impatient gardener. Reliable, easy, pretty, no-hassle. Radish seeds were the first I ever pushed into the ground. The first sprouts I coaxed into tiny plants; the first plants I ever raised all the way to harvest. A bunch of radishes always looked so impressive: I GREW these. In my…

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