Last weekend, Tool Lady and I attended our very first Harvest Swap! It was based on the framework of the Food Swap Network and was hosted by the Radical Homemakers of New Mexico (Erin and Kyce)! Although there were instructions given, neither of us had ever attended anything like this before so we really didn’t…
I started off the Season of Preservation with the best of intentions. I created an excel spreadsheet and planned on updating it each time we canned an item. This being only our second year of preserving anything, I was very excited about learning how to preserve a small variety of…
Hatch chile is a staple here. We eat it on and with everything (burgers and pizza included). It is full of vitamins and minerals and makes for the perfect of comfort foods. When ordering it on your food, you’ll always be asked, “Red, Green or Christmas?” “Christmas” means having both…
…to drive a woman crazy? Apparently the answer is 150 pounds because that’s what we harvested last Friday evening and, at this point, I’m feeling a bit crazy about the process of processing 150 pounds of delicious (unforgiving) apples. Let’s go back a bit and explain how we acquired so…
After making several batches of rhubarb jam earlier this summer, I was kind of at a loss as to what else to make with our last harvest of rhubarb. So, I asked Tool Lady to find something that looked good to her and she did! Pickled rhubarb? Who knew? Well,…
So, what do you do when you come home from vacation to over 30 pounds of produce waiting for you in the garden? You figure out how to preserve it as quickly as possible and you spend the entirety of your last day of vacation putting a dent in the…
Growing up, I never even thought about canning my own pinto beans. Every bean I ate, unless I was at a restaurant or a friends house, came from a can. They were good and they were fast and easy. Open a can, add some salt, pepper and garlic powder and…
It’s official. I’ve become addicted to canning. Everything I see now…fruit, vegetable, whatever… I wonder if I can stick it in a hot water bath and save it for later. It’s a problem. There truly are not enough hours in the day. Pickled beets Bread & butter pickles along…