A work in progress…four days in the making. Two jars, but had a set back with one, because the white plastic lid did not seal enough to create a bubbly, fermented party. So, yesterday I transferred my mostly cauliflower to … Continue reading
While Louisiana grows some pretty awesome peaches, they are very hard to come by. When I was a kid, every Memorial Day weekend we’d travel from Southwest Louisiana to East Texas, traveling through the very top northwest corner if Louisiana. … Continue reading
I’ve always wondered how the Cajuns removed corn from the cob that resulted in a pan full of corn and milk. As if someone had literally poured cream into the corn. Creamed corn. But, how do you do that? If … Continue reading
Now that I’ve got great pizza dough in the freezer, it’s time to explore new flavors utilizing some of the goodies I’ve canned, preserved, or stashed in the freezer. Here’s a delicious example. No real recipe, just a guideline. For … Continue reading
What to do with a bumper crop of kumquats? One of my absolute favorite winter fruits! You can make marmalade, pepper jelly/marmalade, or just eat them by themselves or in salads, but one way to keep them all year is … Continue reading
I haven’t been to the Farmer’s Market in a few weeks. And, I was extremely surprised (but very happy) to see lots and lots of Kirby cucumbers. Yes, the best cucumbers for making pickles of any flavor. To make these … Continue reading
Fig, Orange, & Pecan Conserve About this conserve (or jam): What makes a jam a conserve? Apparently, if you have two or more fruits in jam, it is a conserve, much like the Balsamic Cherry Tomato and Onion Conserve. … Continue reading
Golden Balsamic Fig & Onion Jam Source and a discourse on fig jam: Adapted from my previous recipe, which has a much higher vinegar content than most recipes online. However, everyone who has tried my … Continue reading
Balsamic Cherry Tomato and Caramelized Onion Conserve Prep: 30 minutes Cook: 21 minutes Process: 5 minutes Yield: 5 half-pints (8-ounce) jars Ingredients: 2 tablespoons butter 2 tablespoon olive oil 2 pounds sweet onions (Vidalia or Walla Walla), quartered and … Continue reading
Vivian Howard’s Blueberry BBQ sauce… via Alabama Chanin.com website 3 quarts blueberries 6 cups cider vinegar 6 cups granulated sugar 1 cinnamon stick 3 teaspoons chili flakes 2 teaspoons kosher salt Combine the blueberries and the vinegar in a blender … Continue reading
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