Lindsay and I had a busy day. But we had a lot of help in the form of pressurized steam, yeast, and lactobacillus bacteria.
We’re leaving for Florida early this week and received a shocking amount of food from our CSA, considering it’s still the winter season and it was the second-to-last pickup. Four pounds of onions, four pounds of beets and radishes, five pounds of apples… you get the picture. We’ve certainly gotten our . . . → Read More: A Busy Day Working with and Against Microbes
If we can keep from eating all our strawberries in a day, they go bad pretty quickly. Certainly much faster than the grocery store variety. Honestly, I take that as a sort of assurance – they’re not covered with nasty chemicals that keep them perfectly preserved. However, sometimes I want my Saturday strawberries to last until Tuesday, so I use the following technique. They won’t last for weeks and weeks, but you should get another . . . → Read More: How to Make Farmers’ Market Strawberries Last Longer
Here’s another attempt at avoiding delivery while Erik is out of town – a salad that is nearly the same size as my laptop. I’m a hungry girl, so normal salads don’t really do it for me. I need a thoughtfully composed bowl of tasty things or I don’t feel satisfied. Instead of giving a recipe, I’ll give you my little guiding principles for making a GIGANTIC, super-filling salad.
Guideline 1: Commit. Get a . . . → Read More: Cooking for One: Inappropriately Large Salad
I keep telling my friends that canning doesn’t really take that much time. Well, sometimes, it totally does. It takes all day and you end up sticky and with a sink full of dishes. BUT you can avoid that very easily by being smart about the recipes you make and how you make them. I made a canner full of applesauce yesterday, but I also managed to sleep in, do laundry, bake bread, finish . . . → Read More: How to Make Applesauce and Spend the Day Biking
Our Dark Days meal for the week was something that we have already posted, so we decided to post a strategy instead. Eating locally sometimes means having limited options and learning how to deal with what you can get. In our case, we can’t find (or afford when we find it!) user-friendly, pre-wrapped packages of local chicken breasts. So, we buy a whole chicken and do some work ourselves.
Yep, it’s kind of gross. But . . . → Read More: Dark Days Challenge Week 4: How to Cut Up a Whole Chicken