We have 14 or 15 different types of jam in our pantry and I eat toast a few times a year. We use jam for cheese, in salad dressings, smoothies, cut it with balsamic to make a glaze and more. But more than a dozen different types of jam is more than enough and I’d [...]
Archive for June, 2010
Preserving Berries – Kick out the jams…
Posted in Preserving (General Articles About it), tagged wellpreservedediblesummer on June 30, 2010 | 1 Comment »
Preserving Summer – the Start of our Rumtopf
Posted in Alcohol (Preserving with and Making), tagged wellpreservedediblesummer on June 29, 2010 | 9 Comments »
The next 10 days will feature poasts relating to the preserving ideas presented in our article in Edible Toronto. We`ll be sharing ideas on cherries, peaches, tomatoes, elderflowers, peas, hot peppers, raspberries, currants and berries. We`ll touch on infusing, dehydrating, freezing, canning and pressure canning. The most difficult part of putting the article together was [...]
Tigress Can Jam: Strawberry Syrup
Posted in Canning (Waterbath) on June 25, 2010 | 2 Comments »
As you`ll see tomorrow (if you care to come back for a visit ), we bought 9 pints of local strawberries for $7.11. They were a day old and perhaps a little less than ideal for jam but we were looking for something much more liquid and I had something else up my sleeve. I [...]
How to make greens less bitter
Posted in General Cooking, Tips and Tricks on June 24, 2010 | 3 Comments »
Like a sweet child that turns into a teenager, many greens become bitter as they mature (I couldn`t resist the analogy). Age transforms small and tender stalks to larger, bolder leaves which demand your attention. This couldn`t be any more evident that dandelion leaves. Major chain stores are starting to carry them and I suspect [...]
How To Make Better Tomato Sauce
Posted in Soups, Stews, Stocks and Sauces on June 23, 2010 | 10 Comments »
There is a `secret`to tomato sauce that many home gardeners miss when it comes to preparing tomato sauce. Before we spill our beans, let`s share a hint: The majority of aroma of the actual fruit of a tomato comes from the skin and the outer fruit wall. As sauce typically discards the skin, we lost [...]
An (informal) update on Ontario`s farms and growing season
Posted in Farmers, Farms and Markets on June 21, 2010 | Leave a Comment »
This is, in no way, representative of all the diverse farms and farming regions within Ontario. It is, however, a feeling of the `pulse` of some of Ontario farmers – 10 of whom I chatted with on the weekend about our summer so far. We are definitely turning the corner between spring and summer. Variety [...]
Make your own mustard
Posted in Sides, Salads and Snacks on June 20, 2010 | 4 Comments »
Over the last few months I`ve been looking into `making` mustard. Reading a bit here and there, talking to those with experience and that sort of thing. I think I wasted most of my time. The term `making mustard` isn`t a fair description of how you concoct said condiment – after all, the main ingredient [...]
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