"Gardens are a form of autobiography." ~ Sydney Eddison Rainbow Swiss chard is one of my favourite things from the garden. I've been tucking some away in the freezer and we're enjoying it regularly in salad these days. It makes a tasty, crunchy, and hearty salad: chopped chard, whatever other veggies are on hand (currently
"Autumn seemed to arrive suddenly that year. The morning of the first September was crisp and golden as an apple.” ~ J.K. Rowling, Harry Potter and the Deathly Hallows Canning meatballs today. We don't eat a lot of meat but it is nice to have a few jars on the shelf for a quick winter
I remember coming home from school on days when Mom baked bread. Oh my, how good the house smelled! I can't think of anything that tastes as good as a slice of fresh bread slathered with butter. When Mom baked bread it was an all-day effort. I know, because I began baking bread with her
I took advantage of the gift of quiet and snowy days in early January to pull out some cookbooks I collected many years ago. One of my treasured favourites is the Moosewood Cookbook by Mollie Katzen. It contains a recipe for lentil soup that is described as gentle. It is, indeed, simple and gentle .
When I was in pickle-making mode I bought a lot of garlic--more than I needed. I was thinking about what to do with it all when I came across a recipe for Roasted Garlic Pasta Sauce on the SB Canning site. It sounded great, I had a bounty of fresh tomatoes, peppers, and herbs that
I can feel the change of seasons a little bit more every day. Cooler nights mean we're closing the window a bit more in the evening. Spider webs everywhere (the biggest ugliest spiders I've ever seen!) and make me a bit more cautious when I enter my garden area. My canning shelf and freezer are
I decided to try something different with some of the garden produce this year since my pantry shelves have been filling up nicely with things I consider to be staples. We don't eat a lot of salsa so I debated about making any but, as Gerry said, if we have some homemade we're likely to