Hi Folks,
I had seen a video somewhere on this technique, but a friend sent me this and I thought I should share, it is pretty cool.
I almost want a reason to use today!
Easy egg yolk / white separating
Read more…After tasting my naturtium leaves I thought the leaves would taste great in shrimp cocktail sauce. Has anyone tried this? Does anyone have a good recipe?
I think I will try the first recipe I might add a little V8.
The second recipe just sounds inte
Read more…Since people are about to start harvesting cauliflower, I thought this might come in handy.
I had a head of cauliflower (unfortunately, not homegrown - my cauli plant grew a 2" head and then keeled over) and was craving cheap Chinese food, so... caul
Read more…Does anyone have a favorite recipe for refrigerator pickled beets? Or any beet recipe. I just tasted one of my beets from the garden and realized I need some tips to make them tasty.
Read more…Does anyone have any good radish recipes? I have red and daikon radishes. I was so happy with my root garden that I ordered more radish seeds and have decided I am already sick of them.
Read more…I thought this was a neat collection of recipes. I am going to try the broccoli chips this week.
http://thenectarcollective.com/2013/05/8-delicious-uses-for-broccoli-stems/
http://www.savorynest.com/2012/01/broccoli-chips.html
Read more…Hi Folks,
Several years ago I created a post on my external blog for each of the 12 days of Christmas. Since today is the 12th day, I thought I would share it with you.
Each day I listed some recipes, maybe a charity to give to and other bits of infor
Read more…I just posted a blog on my dinner yesterday.
I've been trying to find more ways to use pumpkin puree (fall makes me want to do everything with pumpkin).
So I gave this recipe a try and it worked!
http://edibleherbsandflowers.blogspot.com/2013/10/recipe-
Read more…Now that the weather is changing I'm getting into soup and stew mode again. I posted this recipe in a discussion back In January about reusing garden 'stuff' - I thought I should really add it here in the cooking area :-)
HERB SOUP
This is adapted f
Read more…Hi Folks,
I have yet to try 'playing' with kombucha - my friend Kathy has offered to give me a SOBY but since I was going on a trip I asked her to wait.
This recipe has be excited about other things to do with it.
Using it to make a vinegar from non-alc
Read more…Back in early September, I found this huge banana yucca (yucca baccata) fruit in Sedona. I took in home, and stashed it in the fridge for over a month.
Eventually, I got around to cleaning and roasting it.
The result was delicious - sweet like winter s
Read more…Does anyone have a good method for preserving fresh asparagus so it's still crunchy when you open it a few months later? Thanks for any help. Mary
Read more…Hi Folks,
I was just setting up some yogurt to strain and thought I would post the tip I figured out quite a few years ago. If you like yogurt thickened for snacking, dips, making cheesecakes, whatever (Greek Yogurt FYI is pre-strained before packagi
Read more…Hi Folks,
I caught an article in Sunday's magazine insert in the paper about preserving sunchokes ("Canning's Deep Roots")
I went looking for ideas and found pickling recipes and a reference to "Canning and freezing is not recommended due to discolorat
Read more…Does anyone know of any cheese making classes available, preferably in the Tempe area?
I have already made Mozzerella but am more interested in making cheddar or something similar.
Read more…Who has a good pesto recipe to share? My basil in prolific and the last time I made pesto it was too oily tasting so I'm looking for ideas.
Thanks.
m
Read more…A while back, in the General Discussion forum, we had an awesome thread on fermenting. It's full of great recipes!
http://www.phoenixpermaculture.org/forum/topics/any-lacto-fermenters-out-there
So I thought I would create a thread here, where it's easi
Read more…I've made these and they're very good.
Preheat oven @ 450 degrees
Take one large sweet potato and wash and peel.
Dry off with towel.. Slice into french fry size, no smaller than 1/4 inch wide.
Put the sliced sweet potato fries into a food safe bag, spr
I was going to make a thread about Nocino specifically, but I thought we could use this space to discuss any kind of liqueurs we're making with foraged or homegrown goods.
I'm sure we have all made limoncello. The method for making most liqueurs is th
Read more…After Doreen's cool post on vegan ice cream I went and found the vegan cheese recipes I thought sounded pretty fun to try as homemade option options.
FYI - Vegans need to pay attention to nutrient density. A 2 oz serving of the vegan "cheddar" has ab
Read more…