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Chile Verde Base
Throughout the year, I make a kick-ass chile verde, a Mexican stew of roasted tomatillos, jalapeño peppers, cilantro, garlic and slow-cooked pork shoulder. My recipe is only slightly adapted from...
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Ramp & Cilantro Pesto
I’m down in a cold, misty, rainy Asheville this week, spending some time with Mom. On my list of things to do before I left for the week was to preserve anything in the fridge that Tai wouldn’t cook...
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Preserving Apples
I know you all thought that October’s Can Jam would be apples, which, of course, would have been wonderful, since I still have 20 lbs in the garage awaiting preservation. Some were thrilled with my...
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What To Do With Citrus Peel
As I mentioned last week, I’ve been building up quite a supply of grapefruit peels of late. Though I will buy lemons and limes throughout the year, for use in jams & preserves, savory dishes and...
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Mirepoix, Sofrito, & Soup Base for the Freezer
Have you ever noticed how each season’s preserving takes on a life of its own? Sure, you have the standards that you put up every year: canned tomatoes, your husband’s favorite pickle, ears and ears of...
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