Suburban Sugar Shack (Backyard Maple Syrup)
Backyard Maple Syrup is fun to make and tasty to eat. Plus you only need a couple trees and different varieties work. Step by step guide. Let me ask you…
Read moreBackyard Maple Syrup is fun to make and tasty to eat. Plus you only need a couple trees and different varieties work. Step by step guide. Let me ask you…
Read moreCan you think of a condiment that says, “preserve the fall” and “class up your winter meals”—all at once! How about pickled red onions? Perfect on pizza, sandwiches and more.…
Read moreMy first jelly. Hooray! And (for better or worse) another example of how an “oops” can become a win. I set out to make Hot Pepper Jelly and (eventually) ended…
Read moreIt’s month two of the Food in Jars Canning Challenge–and I’m still psyched. This time I’ve made Home Cured Gravlax (Salmon). If you’re not familiar with gravlax, it is…
Read moreI just got back from a great event—the American Cheese Society conference, in Des Moines, IA. In addition to lots of great cheese, there was fine charcuterie and other specialty…
Read moreEvery December I get organic oranges from one of my CSAs. For a Wisconsin CSA, it’s a surprising bounty–and this year I am going to preserve some of the freshness…
Read moreJoin me on a fun adventure foraging for wild grapes, then turning them into grape juice. Free all-natural food–how good is that! Found food. As in food you find–right out…
Read moreYou have to love seasonal eating! It begins with the absence of a fruit or and vegetable–that you are starting (achingly) to miss. Then, a few juicy berries (or milky…
Read moreWith a little kick, a little sweetness and a little crunch, homemade peach mustard is perfect for sandwiches, meat or veggie glaze or pretzel dipping. Sometimes there’s nothing like homemade. …
Read moreI just began my second batch of preserved lemons. The first was started right before Thanksgiving, aged a month, then quickly began to disappear. Preserved lemons are salty, lemony, flavor…
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