This recipe is adapted from the website LedaMeredith.com. If you’re new to boiling water bath canning, please visit The National Center for Home Food Preservation for USDA guidelines on safe home canning. If you don’t want to can the relish, store it in a clean glass jar in the refrigerator for up to 4 weeks.Read More
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If you hosted Thanksgiving yesterday, you might have decided to offer the "healthy option" of a crudité plate (otherwise known as a veggie platter). I brought this colorful platter to my friend's home. I was excited to use such gorgeous local produce, but that's not what this post is about.Read More
Zucchini might not be a traditional jam ingredient in most houses. This savory version is fabulous spread on toast, or stirred into pasta or other cooked grains. It freezes very well, so take advantage of a bumper crop and stock up for colder nights.Read More
At the Red Fire Farm Strawberry Soirée Feast in the Fields dinner begins simply, with bread and cheese. To add some brightness and spark to the cheese platter, I made up a batch of spiced strawberry jam and a HUGE vat of pickles.
While I used a bushel of farm-fresh vegetables in my batch, these quick pickles are a great way to use up little bits of vegetables that might be floating around your vegetable crisper. I pickle various types of vegetables all in one jar or tub. The only exception I make is for beets––unless you want everything to be a wonderfully lurid shade of magenta, pickle beets in their own container.Read More
Did you know that Swiss chard is two vegetables in one? You're probably very comfortable using the leafy part of the green, but if you're throwing the stems away, you're losing a major part of this vegetable.Read More
This is more of a method than a recipe. Use whatever vegetables you have on hand. I'll make a quick batch of pickles to use random bits from the vegetable crisper: a few radishes, a lone carrot, half an onion—just make sure everything is cut to a similar size. The large the pieces, the longer you should let the pickles sit before eating.Read More
The crust for this crostata can be made a day ahead. If the dough has been chilled, leave it on the counter for about 30 minutes to soften before rolling. The technique of rolling the crust over sugar and then baking it on a sugar-lined baking sheet results in a candied, crisp, caramelized crust that stays crunchy for days after baking. Feel free to use this crust recipe for any fruit tart.Read More