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Do You Like Canning at Home?
Summer, with its bounty of exquisite produce, couldn't be a more fitting time to preserve fruits and vegetables for less-than-abundant months to come. Last year, I was obsessed with making quick pickles; this year, I'd love to pick up some professional canning equipment so I can save jams, jellies, preserves, and pickles for the Winter. Have you dabbled in home preserving?
Making Preserves at a Public Fruit Jam
Last weekend, I attended a collective canning event. Sponsored by Fallen Fruit, an activist group that promotes the planting of public fruit trees, the public fruit jam was a free, communal jam-making session where participants shared fruit and jam-making tips.
I arrived with empty jars and lots of plums, and left with new friends, half a dozen jars of different kinds of jam, and the know-how to make fruit preserves.
Blueberry Jam Session
A couple of months ago, I got together with my pals April and Jessie for what I hope is to become a new tradition of ours: hanging out drinking champagne while doing random bits of domestic diva-ry. This time we were doing one of Jessie's specialties: jam - blueberry jam to be exact.
It all came about when I had my housewarming party back in August.
Other Search Results
Must-Read: Jam It, Pickle It, Cure It
Given that some say we're in the middle of a food revolution, and local, sustainable, home-grown produce is popping up everywhere, it's only logical that an uptick in home preserving will happen, too. Enter Karen Solomon's Jam It, Pickle It, Cure It, a new book that's focused on making your own artisanal food products, either to keep or to give as gifts. The tome isn't simply limited to fruit jellies and quick pickles — it also includes instructions on making everything from flatbread to watermelon Popsicles to chai tea.
Know Your Ingredients: Solid Pack Pumpkin
Recently, a co-worker came to me with a number of questions about canned, solid pack pumpkin: Is it sweetened? Does it have spices in it? What is it used for?
'Wich of the Week: Mediterranean "PB&J"
When I opened my fridge the other day and saw fig preserves and almond butter, I thought, "that's like the Mediterranean equivalent of peanut butter and jelly!" Remembering that I also had a block of feta cheese, I took that glimmer of an idea and came up with something weirder: a Mediterranean-inspired marriage of a PB&J and a grilled cheese. I spread the fig jelly and almond butter on apple-walnut bread (though any sweet bread, such as cinnamon raisin, would do).
'Wich of the Week: Spanish Monte Cristo
I'm not much of a Monte Cristo fan. The classic sandwich straddles breakfast and lunch by placing ham, turkey, and cheese between two slices of French toast. The entire thing is topped with powdered sugar and jam resulting in a dish that to me, is messy and too sweet.
First-Ever White House Farmers Market Makes Its Debut
Some legislation, like healthcare reform, might take a little more work for the White House to push through, but other initiatives, like the White House farmers market, are happening virtually overnight. Less than a month ago President Obama revealed that he and the first lady were looking into holding a farmers market outside the White House — and the plan's already come to fruition. At the opening of the FreshFarm market yesterday, Agriculture Secretary Tom Vilsack and Washington DC mayor Adrian Fenty spoke to a crowd of about 300 shoppers about the importance of eating healthy, local food.
Go Green! Fashion Your Own Chip Clips
Ever since Party suggested using wine bottles as darling water holders, I've been wanting to share an eco-friendly tip of my own. If you're like me, you've got a surplus of plastic clamped clothes hangers sitting in your closet. I often return hangers to the dry cleaners, as a way to recycle them — but I save the ones with clamps, and turn them into chip clips.
Burning Question: When Is It OK to Eat Moldy Food?
The other day, a co-worker asked me whether it was OK to eat a piece of cheese that had grown slightly moldy. That question sparked a discussion on how to handle moldy foods. Can you ever simply cut off the bad parts and proceed to eat the rest?
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