I promised to check back in with some progress and here she goes. My first jar of fermented dill pickles smells divine, and is absolutely beautiful. All signs point to this being a fermenting household moving forward. Will have to figure out fridge space for this new pickle direction ASAP.
There are always at least a couple of weeks during the summer growing season that completely overwhelm me. I am smack dab in the middle of it right now. Wish me luck!
I had a much busier day than expected today and had completely forgotten to check the fig tree this morning. Finally made my way out there around 4pm today to find that they were literally exploding with nectar and dropping to the ground. Gah! I must have picked a solid 3 pounds today that were already oozy so… jam. Still have at least a pound that we are reserving for eating fresh at breakfast. Yay!
These guys are my new favorite. I know that green tomatoes are more traditionally reserved for frying in cornmeal in the summer, but fried food is not our friend. I gave it one try at the beginning of the summer in the slightest bit of oil and our tummies rebelled. Having successfully conquered okra and fennel in past years, I decided to give the old roasting a trick a try. What I got was a […]
I am about 20 lbs into this year’s tomato-preserving extravaganza with tomatoes crammed into every nook and cranny of the new kitchen. It is at this time of year that my extended family accepts that I have gone off the deep end of my homemade mission, but I assure you that the seeming madness is well worth it. I have not purchased a shelf-stable tomato product from the grocery store since early 2012. It has […]
Realized earlier this week that citrus is about to disappear for a good long while. No more grapefruits for breakfast. No more fresh squeezed orange juice. So… I did what any sane person (that puts up food) would do. I placed an order for a seemingly insane amount of citrus – 10 lbs of oranges and 10 lbs of grapefruits to be exact. And then I was gifted 10 lbs of oranges. Haha. How does one […]
I’ve preserved 50 pounds of tomatoes so far this year and have learned something about myself – I can take on 10 lbs of produce on a weekday without freaking out. Much more than that and I get a little panicky, but 10 lbs = one large batch of crushed tomatoes or a flat of oven roasted + small batch of ketchup. This has been totally manageable for me and I’ve been able to put […]
I took a break last week from tomatolandia to deal with a stash of peaches. I had visions of peach hand pies that were quickly squashed by the 106º temperatures, so a small batch of peach jam it was. I omitted the cinnamon and nutmeg from Marisa McClennan’s Food in Jars recipe so that I would have something that would work as well in some iced tea (with a squeeze of lemon) as it would in a bowl of oatmeal come December. […]
Blanching and peeling are decidedly NOT weekday activities, so I took on some oven-roasted tomatoes (for the freezer) and ketchup today. I’m working on a longer post where I’ll talk through some of my favorite tricks and sanity-savings suggestions for those of you that are embarking on your first canning adventures. I promise that it is totally doable!