Category Archives: preserving food

Savoring Home Grown Heritage Beans

Print PDF  Blissful Bean Based Dishes February’s continuing cold is making both gardening and daily walks a lot brisker. Though buds are slowly swelling and a few brave plants are blooming, most are on hold, waiting for warmer weather. Me … Continue reading

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A Barrel Full Of Beans

For the very best beans, brine them overnight in cold, salted water, rinse them well, then cook them in plain water. I learned this sweet trick from master foodie Harold McGee, author of On Food And Cooking; the science and lore of the kitchen. It’s one of my favorite go-to resources when I can’t figure out why something kitchen related isn’t working the way I think it should. McGee has written extensively about all kinds of foods, including beans, and he says that many factors can cause beans to turn out tough, hard, or mushy. Continue reading

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A Cascade Of Cucumbers

Print PDFAdmiring An Underrated Vegetable Since I moved this spring, I haven’t had a place to grow vegetables, but fortunately I am blessed with friends who do. I was recently given a basket of mixed cucumbers in various sizes and … Continue reading

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Great Garden Sauces

Home grown tomatoes often ripen in a rush, leaving the cook with a pantry full of produce that won’t wait. While drying or canning are the usual methods, I’ve had good luck freezing roasted tomatoes for up to three months, especially when prepared without seasonings. What? But yes, herbs and garlic (especially garlic) can develop off-flavors in the freezer, so the sauce will taste a lot better if you saute your onions, garlic and herbs before adding frozen roasted tomatoes. Luckily, the entire process is extremely simple! Continue reading

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