A couple of weeks ago, I was scouring the farmers market looking for inspiration. My spring canning class was coming up and I wanted to show the class something a little bit different in the pickle category – something that might inspire them to think of vegetable pickles “outside the jar”. Something that would lend [...]
I’m entering my slaw in the “Can You Can It? Yes, You Can!” contest at Eve’s The Garden of Eating Blog! The roundup will be posted on August 22nd, followed by a week of public voting. You’ll vote for me, right? ***************** *The winner of Sarah Hood’s new book, We Sure Can!, as chosen by [...]
Now that I’m back from my travels, I’m going back to the farmers market for inspiration, both for personal use, and for Freakin’ Flamingo. I love pickles. I can’t think of any meal that a pickle can’t perk up. You know that I’ve made pickles before – pickled asparagus, pickled carrots, pickled spring onions & [...]
Cucurbits. You’d be right in thinking “cucumbers,” because they are a major part of this family of gourds. I’m betting you’ll see a bunch of pickled cucumbers in this month’s Can Jam, and honestly? I probably would have made some myself if they weren’t out of season down here. We’re a little out of sync [...]
For the May Can Jam, we were given the choice of either asparagus or rhubarb. Rhubarb being one of my absolutely least favorite vegetables – right up there with fennel (I wanna know who decided these things are vogue. Sour and licoricey. Bleah.) – and asparagus being one of my all-time faves, the choice was [...]
Yes, indeedy! Alliums. According to Webster’s: any of a large genus (Allium) of bulbous herbs of the lily family including the onion, garlic, chive, leek, and shallot. Another low-acid food was assigned to us for this month’s Tigress’ Can Jam. But I love every member of this family, so I was pretty excited. And had [...]
Got that? Carrots. When Doris and Jilly chose “carrots” as the February assignment for Tigress’ Can Jam, I admit to trembling just a little. Carrots are not exactly a high-acid food, and therefore more susceptible to going bad on you if you don’t know what you’re doing, preserving-wise. And I readily confess that I don’t [...]
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