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Tips Removing Tomato Skins To can or freeze tomatoes, or to make sauce or soup it is best to remove the tomato skins (and seeds) before doing so. Tomato skins and seeds are harder to digest and they do not cook down like the flesh does and will appear as seeds and strips of…
Tips Sundried Tomatoes These dried tomatoes make a great snack as is or chopped up and added in to an omelet, quesadilla, stir fry or grain salad. They rehydrate easily in soups, stews, or sauces. Dried tomatoes retain their flavor well and can be stored in glass jars in the pantry. Slice tomatoes…
Tips Drying Peppers Peppers, hot or not, can be dried in many ways and they store well. Removing moisture from peppers will magnify and intensify the heat, flavor, and natural sugars it contains. Dehydrated chiles pack more fiery punch and ferocity in both food and hot sauce recipes than fresh peppers. Plus, if…
Recipes Will’s Fresh Salsa Will’s own amazing salsa made with roasted tomatoes and jalepeño peppers. Dial up the heat with ten peppers, or go for a medium version with five.
Tips Why We Love Lactofermentation Natural fermentation (or lactofermentation, named for the lactic acid it produces) is a wonderful traditional method of preserving organic vegetables and enhancing their nutritional value. It uses only salt, nature, and time. (To this, we sometimes add whey but it’s not strictly necessary.) Lactofermentation dates back to the foodways of…
Recipes Chilled Cucumber Soup This soup is perfect for summer dinners! A light and cooling vegetable, cucumbers help us replenish the fluids and minerals lost in our perspiration, leaving us “cool as a cucumber.” Bonus: cucumbers are surprisingly rich in Vitamin E!
Recipes Melon Salsa This will really sweeten the deal. For those who don’t necessarily like spicy, this sweet melon salsa may hit the spot. Though the recipe does not call for tomatoes, adding in 2 diced tomatoes of any variety will add color, texture and nicely deepen the flavor. Adapted from Barbara Kingsolver’s…
Tips Harvesting and Curing Garlic Are the bottom three to five leaves on your garlic brown, with a few green leaves toward the top? Then it is time to harvest! Here are some tips on working with your own garlic. Harvesting Pick a day when the soil is dry. Carefully loosen the soil and pull…
Recipes Wheatberry Salad with Fresh Herbs Fresh kohlrabi, scallions, and parsley join wheatberries in this delicious grain salad created by former kitchen manager Alison Baker. We served it at our 9th Annual Strawberry Festival in June 2011 and we’ve never seen people get so excited about a grain salad! More than a dozen people asked us…
Recipes Swiss Chard Tart Nothing tastes and smells better than a warm tart right out of the oven! If you get this in the oven just before your guest arrive, everyone will sit down to dinner after a bit of visiting with their appetites fully awakened. A light salad to accompany and you’ve got…