Every week, I cruise the Farm & Garden section in Craigslist to see if there are any edible offerings. In the past I've gotten large amounts of lemons, chestnuts, vegetables, and even chanterelle m...
I've been doing a lot of canning since April, taking advantage of all the seasonal fruits and vegetables and filling my larder. After a large batch of fruit jam-making, I decided I wanted to balance ...
We love the stuffed cherry peppers we find in gourmet shops, though at upwards of $10 a jar, they can be a bit pricey. But peppers from the farmers' market come cheap, and with a simple brine, you can...
It's late July and unless you live in San Francisco where it was 60 and foggy this weekend, you probably don't want to stand over a hot stove today. And if you've planted a big garden, you may be loo...
Last week we showed you the gooseberries we picked up while on vacation in Canada. Gooseberries are not usually found in our neck of the woods and so we were excited to make jam with the half pint or ...
I've escaped to the family farm for a bit this summer, just in time for making sauerkraut. It's an annual summertime tradition carried on by my parents as it was by my grandfather, great grandfather...
For many of us, spending the whole day in the kitchen canning is a realm in heaven. Others just scoff and roll their eyes: who has that kind of time on their hands? While I usually fall into the fo...
It's summer and it's time for pickles! While I'm a big fan of canning, sometimes the thought of standing over a stove in the dead-heat of summer is just too much. Enter the refrigerator pickle, a qu...
Have you ever wondered what the difference is between all the soft spreads? Are jelly and jam the same thing? What's a gelée? In this post, we'll explain the differences....
Sometimes when I am traveling, I find a local market or farm stand. I like to seek out regional delicacies that I can take home. Sometimes I come across a jar of something really interesting, but it...
If you plan on strutting around in nothing more than a tightly pack mawashi (sumo g-sling) this summer take some dietary advice from the dudes who make their living as male bikini models. There is a l...
We love pickles, and we especially love the variety of flavors and vegetables being used to make them these days. But we've tended to shy away from making them at home, thinking that pickling requires...
Take a Martini, that sublime mixture of cool, crisp gin and dry vermouth, and garnish it with a pickled onion instead of a green olive. Now you have a Gibson. But what if that delicately savory, cru...
Prunes...excuse me, dried plums, are not the prettiest fruit in the world. They are wrinkled and black, wizened and dry like oversized raisins. They have a terrible reputation, too, as food for babies...
Here's a sweet gift idea: cake in a jar! We'd never heard of these until recently, but apparently it's an old country tradition and several bloggers, like Angry Chicken who made the cakes above, have ...
Spicy and sweet, crystallized ginger can add a wonderful zing to cookies, cakes, ice cream, and cranberry sauce. We also like it finely chopped and sprinkled over savory dishes like roasted acorn squa...
Remember the doce de abóbora - sweet pumpkin compote - that we showed you earlier this week? Well, we were so inspired by that and the butternut squash version from Patricia that we had to try it our...
In today's shaky economic times combined with a movement to eat more sustainably, we're turning more to DIY food-related projects. From making our own bacon to building root cellars, we're learning h...
We're talking about local apples this week, and we couldn't let the week pass without a mention of crab apples. Crab apples are the wild, cherry-sized fruit clustered on trees all over our neighborhoo...
One of our favorite vendors at the Ferry Plaza Farmer's Market on Saturdays is the Happy Girl Kitchen Company. They sell many kinds of pickled vegetables and preserved fruits in jars....
Cinnamon nuts - crunchy, sweet and salty - are one of our favorite fall snacks. This recipe is super easy, and it's good for snacking or for sprinkling on ice cream and other desserts. ...
We should probably be storing our tomato chutney for future months when summer tomatoes are but a distant memory. But once we started thinking about the combination of sweet and tangy chutney with cre...
Two weeks ago, I pickled a bunch of garden vegetables and have been storing them in the fridge. Last night I pulled the jar out to see if they were ready and noticed one of the garlic cloves is blue....
You may remember our last attempt at this jam, when it turned out a wee bit hard. But because the flavor was so good, and because we were determined not to let the jam win, we gave it another try... ...
Looking for a new way to enjoy this sweet and earthy vegetable, a friend suggested we try pickling! Now that we've tried it, we may just need a jar of pickled beets on-hand 24/7 to satisfy our craving...
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