Category Archives: preserving

Putting Up: Small-Batch Sauerkraut

Posted on October 30, 2013 by diary of a tomato

In our household, cabbage has become the new kale. Though easy to overlook, this humble vegetable is packed with beneficial nutrients and plays a starring role as a fermented food. Here in Northern New England, cabbages first start appearing at … Continue reading →

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Putting Up: Fresh Ginger Root

Posted on October 19, 2013 by diary of a tomato

We went to the Portsmouth Farmers’ Market today in search of rutabaga and, instead, came home with a luscious bunch of fresh ginger root from Wake Robin Farm of Stratham, NH. It was hard not to be greedy with this locally-grown treat … Continue reading →

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Putting Up: Sweet Cherry Tomato Pickles

Posted on October 10, 2013 by diary of a tomato

We made Sweet Cherry Tomato Pickles for the first time last year, and they quickly became a favorite. Juicy, tangy and bite-sized, they’re easy to serve as is or blended together for a quick vinaigrette. With the tomato season holding … Continue reading →

Posted in cooking, preserving, tomatoes / pomodorini | Tagged , , , , | 24 Comments

Putting Up: Carrot Pepper Salsa, Canned + Lacto-Fermented

Posted on October 2, 2013 by diary of a tomato

Like seed catalogs for home gardeners, fellow preserver Kate says the Ball Complete Book of Home Preserving is the canner’s equivalent — wonderful to browse mid-winter and dream of the colorful jars to come. It was while thumbing through the salsa section that we … Continue reading →

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Putting Up: Broccoli Pesto

Posted on September 29, 2013 by diary of a tomato

We’re late in harvesting basil this year, and stretched the small amount left in the garden by putting it up as Broccoli Pesto. The unexpected addition of fall-sweetened broccoli from Black Kettle Farm to the classic combination of basil, garlic and … Continue reading →

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Putting Up: Tomatoes — Lacto-Fermented Salsa

Posted on September 25, 2013 by diary of a tomato

Lacto-Fermented Salsa is our favorite way to preserve this spicy condiment — the vegetables remain fresh tasting and with tons of texture, and the garlicky juices are positively addicting (Bloody Mary, anyone?). Small batches can be made up quickly and … Continue reading →

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9.23.13 Radishes

Posted on September 23, 2013 by diary of a tomato

September’s schedule was crammed full of appointments, trips, and events, and as much preserving as could be fit in between. Meanwhile, there was not near enough attention paid to the garden as it deserves. Somehow, though, we ended up with … Continue reading →

Posted in garden, preserving | Tagged , | 13 Comments