We’re off to a fine start to spring – 12 recipes crossing 7 local ingredients; some foraged, some purchased and all planned (the lamb is complete). A co-worker and fellow preserver smiled at me as we crossed paths today and happily declared the “start of another jamming season.” It’s a special time of year. Foraging [...]
Posts Tagged ‘wellpreservedediblespring’
Preserved Spring and more to come…
Posted in Special Series, tagged wellpreservedediblespring on April 9, 2010 | 2 Comments »
Preserving Spring – Dandelion Wine, Jelly and Coffee
Posted in Special Series, tagged wellpreservedediblespring on April 8, 2010 | 6 Comments »
I am so terribly excited to experiment with Dandelions this year. I have not preserved them before (the beech tree noyau and this are our `new`goals this spring to try) and am excited to share what we`ve learned about them as we`ve been planning for about 8 months to really have some fun with them. [...]
Preserving Spring – Lamb Jerky
Posted in Special Series, tagged wellpreservedediblespring on April 7, 2010 | 2 Comments »
There are many different for making a batch of preserves. Sometimes it may be driven by a memory of something you ate, a time, place or part of your childhood. It may be driven by something you read, heard about or want to try. Perhaps you simply want to experiment or have a trusted recipe [...]
Preserving Spring – Rhubarb two ways
Posted in Canning (Waterbath), tagged wellpreservedediblespring on April 5, 2010 | Leave a Comment »
I was an adventurous eater as a child. I loved to eat things that impressed adults and had a reputation as a kid that would eat anything. I wasn`t a mini-gastronome as much as I was in love with the attention that came with eating things I wasn`t `supposed to like.` Perhaps that explains my [...]
Preserving Spring – Beech Tree Noyau (Infused Gin)
Posted in Infusing, tagged wellpreservedediblespring on April 4, 2010 | 3 Comments »
When I started my journey into preserving I thought I was learning how to make neat things that would feed me later or make neat gifts. I didn`t expect that there would be sustained learning as I progressed from hobby to obsession – after all making jam involves fruit, sugar, some acid and following a [...]
Preserving Asparagus – Pickled and Pressure Canned
Posted in Canning (Waterbath), Pressure Canning, tagged wellpreservedediblespring on April 3, 2010 | 1 Comment »
We`re writing this articles in the order of difficulty (at least as I perceive it). You`ll find that once you`ve made a pickle, the process is similar to others. We`re going to introduce pressure canning today. But let`s not get too far ahead of ourselves yet… Asparagus are awesome. We`ve learned a lot about this [...]
Preserving Spring: Pickled Fiddleheads
Posted in Canning (Waterbath), tagged wellpreservedediblespring on April 2, 2010 | 7 Comments »
They`re not here yet – but they will be soon – and they will disappear just as fast. Fiddleheads are a big deal around here. Dana loves them and I feel connected to my family when I eat them – my Mother is From Nova Scotia and these delightful little dudes and dudettes are staples [...]
Preserving Spring – Wild Leeks (or ramps)
Posted in Special Series, tagged wellpreservedediblespring on April 1, 2010 | 25 Comments »
As part of an ongoing series of posts following up our article on Preserving Spring in Edible Toronto, today`s post is a how-to preserve one of my all-time favourite spring ingredients: wild leeks or ramps. Update: for more ideas on preserving wild leeks, we’ve added another article here. Wild leeks are much smaller than their [...]
Our first published article – Spring Preserves
Posted in Special Series, tagged wellpreservedediblespring on March 31, 2010 | 15 Comments »
Dana and I have kept the following a secret from all but a few close friends and colleagues – we`ve published our first article in a magazine and have been signed on for a series of articles featuring ideas for local preserving that match with the seasons (we are expecting spring, summer and fall). We [...]
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