April132014
April72014

Basil, dill, and mesclun mix salad with almonds and parm sounds like heaven right now. Too bad no time for lunch.

me food 

March182014

motherearthnewsmag:

Home Canning: Putting Food By the Old-Fashioned Way

We looked to our readers to find out why home canning is experiencing a modern revival. Their answer: Canning produces flavorful, high-quality food that saves money, builds self-reliance and creates lifelong memories.

By Tabitha Alterman

Photo by Tim Nauman

I love that I am still eating some canned things from last summer. I’m gonna bump it up a notch this year with a pressure canner hopefully.

food 

December72013
November272013

Tomorrow’s Menu

Appetizers: Shrimp cocktail, Roasted garlic dip, Fancy cheese platter, Pickled cucumbers & garlic

Dinner: Big ass turkey, Gluten free stuffing, Homemade cranberry sauce w/ apples, Sweet potato salad, Mashed potatoes, Green beans, Butternut soup, Michael’s hard cider

Dessert: Chocolate cream pie, Pumpkin pie

We cooked all day! I hope the guys from Michael’s office have good appetites. The only thing missing is my mom and sister. I haven’t spent a holiday with either of them in at least 7 years. How sad is that? My dad came down for Christmas 5 years ago. That was.. Interesting. He always makes for an uncomfortable good time.

November172013

tastefullyoffensive:

Food Geometry [mrlovenstein]

(via gan-z)

food 

August222013

boudiccasrevenge:

A person making $50,000/year pays a dime a day into the food stamp program

Seems like I mention this tidbit a lot, whether in discussions or in writing. I think it needed to…

View Post

(via beemill)

August162013

boycott monsanto

shaimonster:

get in your car and drive to whole foods
buy non-gmo organic food
let the poor people eat the poison
activism

Right. But.
Everything you can do helps.
The more who CAN buy non gmo/organic, farmers market faire, the better it is for everyone. It encourages the mainstream-ment (new word!) of good food. If you really want to help, grow organic veggies and give them to your foodbank.

(Source: witchstitch, via o-t-s-u)

August112013
michaellogangardner:

we grew an obscene amount of chickpeas so hummus. melanie’s working the new blender like a champ. tinyfarm garlic brings it all together.

Nomnomnom!

michaellogangardner:

we grew an obscene amount of chickpeas so hummus. melanie’s working the new blender like a champ. tinyfarm garlic brings it all together.

Nomnomnom!

food 

August102013
michaellogangardner:

melanie’s making peachicot jam right now. that is going to taste SO good in january! #homesteading #sorta

That’s me, slaving over a hot stove. We went to the farmers market and picked up some peaches and apricot “seconds”. Perfect for super awesome jam.

michaellogangardner:

melanie’s making peachicot jam right now. that is going to taste SO good in january! #homesteading #sorta

That’s me, slaving over a hot stove. We went to the farmers market and picked up some peaches and apricot “seconds”. Perfect for super awesome jam.

August92013
motherearthnewsmag:

Discover the Many Delicious Types of Frozen Desserts
Get chummy with the whole family of frozen dairy and fruit treats, and you’ll have a wide range of dessert options to fit any occasion. They’re all guaranteed crowd-pleasers.

By Tabitha Alterman
Photo By Tim Nauman

motherearthnewsmag:

Discover the Many Delicious Types of Frozen Desserts

Get chummy with the whole family of frozen dairy and fruit treats, and you’ll have a wide range of dessert options to fit any occasion. They’re all guaranteed crowd-pleasers.

By Tabitha Alterman

Photo By Tim Nauman

August72013

We’ve had a bunch of sungold tomatoes, and two tiny tigerellas, but I ate the first Black Russian tomato off the vine today. Fuck. Yes. Tomatoes. Juicy, meaty, big-ass tomato goodness.

July92013

I wish I could grow noodles.

food wishes me 

June222013
June122013

raintogreen:

Rhuberry Ginger Jam

1.25 lb blueberries (roughly 4.25 cups)
1 lb Rhubarb cut into 1/2” chunks (roughly 4 cups)
1 c. sugar split into 3/4 and 1/4 cups
2 Tbl. lemon juice
pinch salt
2 pieces crystalized ginger, diced
5.5 tsp. Pamona’s Universal Pectin
8 tsp. calcium water (comes with the pectin)

recipe yields 5, 8 oz. jelly jars

Mix blueberries and rhubarb in a large cooking pot and cover with 3/4 c. sugar. Mix well and allow to macerate for at least 1 hour or up to 2 days. I did 3 hours. Add lemon juice, ginger, salt and the calcium water and mix well. Place a small plate in the freezer, this is for testing if the jam is set in just a bit. Mix the last 1/4 c. of sugar and the pectin in a small bowl and set aside. Mixing pectin with some sugar helps it incorporate better when it’s eventually added it to the jam.

Heat the contents of the pot to boiling and mixing well. I used a potato masher to help smoosh the rhubarb but if you want a chunkier jam skip this step. I boiled for about 5 minutes and then added the sugar/pectin combo. Boil for 1 minute and remove from heat. Use that frozen plate to test for a set. If it’s too runny after about 30 seconds on the frozen plate, stick the pot back on the heat source and boil for 30 seconds to 1 minute longer. Don’t over boil or you’ll get a brick for jam. Once the jam sets on the frozen plate get that jam into the jars as fast as possible.

Boil for 10 minutes add 1 minute for every 1,000 feet above sea level. Mine took 11 minutes. Cool, and enjoy the tart awesomeness!

Adapted from here.

(Source: raintogreen)

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