No shock to any of my regular readers – I pretty much want to ferment all the things, all the time. I’m basically a jewel case away from being a Portlandia sketch. My new favorite fermented condiment is this Lacto-Fermented Tomatillo Salsa. It’s super easy. You just chop up a bunch of stuff in a…
Summer
The Crush of the Harvest
Is the exciting bounty of the season slipping into a dull pounding of obligation? Perhaps your calves and your neck are tired from days of standing at a cutting board, a dehydrator, a canning kettle. Are you are starting to give the side-eye to the zucchini and the cucumbers? What insanity possessed you to plant 8 hills…
Oven-Roasted Herb Confit Tomatoes
As a gardener, going away or taking vacation in the summer is always a bit of a deal with the devil. On the one hand, a long weekend spent camping (or whatever) is awesome! On the other hand, when you come back home, you are likely to find your tomato plants have taken over your…
Dark Cherry Chutney Canning Recipe
When the Washington State Fruit Commission asked if I would be a 2015 Canbassador for preserving local, sweet, amazing Washington-grown fruit I lept at the opportunity. You see, as a local Washingtonian, I already believe the fruit being grown by our orchardists throughout the state is the best in the country. This isn’t just hometown pride talking. Washington is…
How To Peel A Lot Of Tomatoes Fast
If you’re like me, you are in the thick of canning season. Over the past three weeks or so I’ve gotten something like 240 pounds of tomatoes turned into sauce, chopped tomatoes, salsa, various relishes, savory jams, etc. So it’s fair to say I’ve peeled many, many tomatoes. At this point, I think I’ve honed the…