I love Greg Brown's music so much. Enjoy this, fellow canners.
Friday, October 5, 2012
Cauliflower spoils so quickly we seldom get a whole head finished before we tire of it and it starts to brown, so in the spirit of frugality I've started pickling half of every head, and it is so easy to do.
I was thrilled to find Andrea Chesman's Golden Spiced Pickled Cauliflower recipe in her wonderful book, The Pickled Pantry. She uses turmeric, a spice I utilize a lot when cooking cauliflower. It's on Page 97 for those who want to give it try. Use the "look inside" feature at Amazon.com to navigate to the page for the recipe. (I adjusted the recipe slightly and you can too if you want to put your own spin on things. Just use her recipe as the base.)
The Pickled Pantry on Amazon
If you prepare a bottle this week they'll be ready in time for your Thanksgiving table. It takes 6 weeks for the pickles to fully develop their flavor.
Pickles have really come back into fashion and I am filling my larder with a wonderful variety for the winter. What are you pickling this season?
Thursday, October 4, 2012
Wednesday, October 3, 2012
Yes, it's carrot season and the farm stands are packed with plump, juicy, sweet carrots. I cannot resist a roadside farm stand, and feel great about supporting farmers.
But the best part of that second transaction was hearing all about the product. The farm wife's eyes brightened as she told me she had made maple syrup since she was a child and "loved it. Just loved it." She and her husband tapped 120 trees on their land and this batch came from a rather modest "three day boil." It was a small crop due to last year's mild winter.