Tag Archives: mastering food preservation

2014 Master Food Preserver Volunteer of the Year

I’m honored to be chosen by the University of Maine Cooperative Extension as the 2014 Master Food Preserver Volunteer of the Year — many thanks to them for sponsoring this very special program, to food preservation educator Kathy Savoie for sharing her extensive knowledge … Continue reading

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Putting Up: Red Pepper Ristras

We often keep strands of dried peppers, called ristras, hanging in the kitchen, however, it wasn’t until we were faced with a bushel of them that we had the chance to make our own. Beyond the cultural mash-up of making … Continue reading

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Putting Up: Small-Batch Sauerkraut

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

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

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

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

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

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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