Yes, episode 1. Don’t get it? Don’t blame you. This series [Field to Fire] is going to strictly be about exploring regional ingredients, and preparing them a couple ways outdoors. Same format. Every time. I liked the idea, but a major problem with it is that it excluded other fun content that I’d normally shoot and get involved with. So … Read More
Episode 25: Cellar Food
Strange. It’s mid-December, the soil’s frozen, plants toast – but counterintuitively, this time of year is one of the best times of year food-wise. The freezers are full of a variety of meats, fruits, stocks, lard, and more. The wine cellar’s full of apple wines, ciders, and dry cured pork and game, while the root cellar is an exciting world … Read More
On Building an Urban Cellar
Over the past year or so I’ve been asked by more folks than I anticipated about how to tackle building their own cellar. And the more I find my winter writing heavily dominated by cellar-related adventures, the more I’ve realized that I’ll need to offer a resource about how to actually build a cellar if information about how to put … Read More
Root Cellar Update: December Garden Veg
Well. Success. I’m very grateful that the principles of cellaring are not rocket science or prohibitively expensive. This is my first winter with a functioning root cellar for veg – built in a corner of my conventional concrete basement – and every last item in there is providing valuable education for how to manage my cellar moving forward. So here … Read More
Reject Pickled Carrots: Another Reason to ‘Work for Food’
Just when I thought I’d posted about as much as one needed to about pickled carrots… My wife and I have been helping out Green Eggs & Ham lately with their labor crunch – heading out to the farm when we can arrange sitters to help bag produce for the market, harvest carrots like crazy, or whatever else they need … Read More
Pickled Onions with Wild Thyme & Bay
With a pretty heatlhy crop of onions in the garden – the best and biggest I’ll have grown, well, ever – my mind has started drifting towards pickled onions. I got the notion that I should start making these when they were the first bit I’d long for when tying into a jar of the pickled whitefish we made a … Read More
Pickled Carrots
I was short-of-breath-giddy to get this jar put together. Since I was a kid, I could pretty much pass on pickles – pickled cucumbers that is, but not these. Pickled carrots, in my little world, are in an elite class of their own. And baby carrots, they top that elite class. It just so happens that I married a lady … Read More
Apricot Jam, Batch 2, 2009
I’ve posted about my love for apricot jam before. It is not a new love. I don’t know if it’s the acidity of the fruit, the delicate femininity of the flavour, the supple texture, or the cool colour. [as an aside, that describes my style of wine too…hm…] They also win the ‘easiest pit-fruit-to-prep’ award. Maybe it’s all of it. … Read More
Raspberry Jam
Monday afternoon my dad gave me a hand to turn the summer’s yield of raspberries into jam. More like…he made it while I watched. My summer escapades botching batch after batch of apple jelly had destroyed my confidence – but it has been restored. Pretty easy stuff, and MAN it’s good. I’m the kind of guy that forgets stuff – … Read More
Apple Jelly – Batch II and Batch III, 2008
Hm. Batch II did not jell. Plus, I didn’t add much water to my pot of apples, which is apparently not smart. So Batch III, I actually covered my apples with water. Far more juice on Batch III. So far: NO JELLING. Dangit. I keep thinking I have it via the spoon-sheeting-drip-test thing. Apparently, I suck. I juiced Batch IV … Read More
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