Category Archives: preserving

Shrubs, part 2: cold process

Posted on 12 September 2015 by Debra

I attended the Yum Yum Fest in Madison, Wisconsin, last month and enjoyed several excellent shrub-based cocktails. Refreshing. The chefs I spoke with all used the cold process for making shrubs because it leaves the most fruit flavor in the … Continue reading →

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Garlic pickled

Posted on 31 October 2011 by Debra

This year I’ve a lot of garlic to enjoy. Some of it I will pickle and preserve. Here’s two recipes for pickled garlic which is a real delicacy. sweet pickled garlic from an 18th century Ottoman recipe from Turquoise: a chef’s … Continue reading →

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Preserving herbs

Posted on 29 October 2011 by Debra

Here are three more ways to preserve herbs. Freezing herbs is an easy way to preserve them for cooking. Clean herbs can be placed in  zip-lock bags and placed in the freezer. To use, quickly open, divide out what you … Continue reading →

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Drying herbs

Posted on 27 October 2011 by Debra

Frankly, I always pick my herbs and hang and dry them in bunches. Research indicates that this is not the best way to dry some herbs to preserve the most flavor. I wrote earlier about drying small-leaved herbs in bunches; … Continue reading →

Posted in basil, cilantro, harvesting, herbs, mint, parsley, preserving, sage | Leave a comment

Winter harvest, part two

Posted on 22 February 2011 by Debra

The final taste of summer was the basil paste I took from the freezer. Once it defrosted, I was eating big spoonfulls of dark green sunshine. It’s the fresh basil I harvested last October and Turkish olive oil made into … Continue reading →

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Winter harvest

Posted on 9 February 2011 by Debra

I’m still eating foods I grew over the summer: garlic, kobacha (Japanese winter squash) and pesto (basil). And it all tastes great and makes me keen to start the new growing season. Here’s a winter recipe for what’s left of … Continue reading →

Posted in garlic, preserving, superfoods, winter squash | Leave a comment