When I hustle down the basement stairs to grab another jar of jam, what stops me from reaching for the cherry?
January’s kitchen exploits have been defined by pears.
There were a few food trade-offs I was prepared to make when I moved to Portland.
I didn’t reveal this in my previous post on beet brownies, but the reason I had a a few extra beets – the perfect quantity for those brownies – was because I’d over-purchased beets for my pickling project.
On Sunday, our neighbors invited us over to pick plums from their Italian plum tree.
Cherry season was finicky in New York.
I first started canning last year; because it was my first year, I kept things fairly straightforward.
I'm clearly on a rhubarb streak, as the last recipe I wrote about also features the stalky vegetable.
I knew I wanted to tackle one more canning and preserving project this Winter before we move.
After my previous disastrous canning attempt, I needed a victory in the preserving department.
It was bound to happen.