Part of eating locally is re-examining the processed products you usually buy at the grocery store. We started by reading labels and trying to pick the container with the fewest “scary” ingredients. From there, we realized that the stuff we were buying didn’t have that many ingredients anyway and could probably just be made at home. This led to making yogurt and granola, among other things. All this is to tell you that seemingly crazy . . . → Read More: How to Make Evaporated Milk
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With so many great-looking apples at the market this weekend, my mind has gone totally apple-centric. I can’t stop thinking about all the great apple desserts – pie, crisp, crunch, cobbler, turnovers…mmmmm. To keep myself from gaining 30 pounds on an all apple and butter diet, I decided to make apple butter this weekend. Hopefully it will help me hold off until Thanksgiving. Applesauce is shockingly easy to make. Some of our local orchards . . . → Read More: How to Make Applesauce and Apple Butter  One comment - (Comments are closed)  Techniques, Why Buy? D-I-Y!  apples, how to, local food, Why Buy? D-I-Y! Fall in NYC brings an abundance of dark, leafy greens. Prepping any type of leafy green is a similar operation, but some greens require a little extra TLC because the ribs and the leaves cook differently. This means that you have to separate the two in order cook everything nicely. While this is always an option with softer greens like kale or spinach for taste or texture preferences, with tougher greens like Swiss chard and . . . → Read More: How to Prep Dark Leafy Greens 10 comments - (Comments are closed) Techniques collard greens, dark leafy greens, how to, kale, mustard greens, swiss chard |
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