Top Row: Crimini, Hen of the Woods (Maitake), Golden Enoki, Lion’s Mane, Chestnut Middle Row: Shiitake, Blue Oyster, King Trumpet, Enoki, Mediterranean Oyster Bottom Row: Shimeji, Pink Oyster, Nameko, White Button There are only 2 more weeks of farmers’ markets here in Bucks County and I stopped by two to gather up as many mushroom […]
Strawberry Rhubarb Rose Petal Jam
Strawberry Rhubarb Rose Petal Jam Print Prep time 10 mins Cook time 50 mins Total time 1 hour Recipe By: Sheila McDuffie Serves: 8 half-pints Ingredients 4 cups fresh rose petals (homegrown organic, please!) 1 cup well or bottled water 4 cups rhubarb chunks about ½-inch square 4 cups sliced strawberries, about 2 […]
Pear and Butternut Squash Chutney
This chutney, with the cinnamon and cardamom, has the taste of India. Here I’ve served it with a cheese and cracker assortment but it would go very well with samosas, pakoras, dosas, dal, or rice. The cheese, starting at the top center and continuing clockwise are a local cheese called Hereford, which is like a […]
Freezing Broccoli
This time of year the brassicas, broccoli, cauliflower, kale, collards, and Brussels sprouts, have been touched by frost and have sweetened up; a perfect time for preserving for the winter freezer. Look for broccoli with tight heads and no yellow flowers sprouting. By steaming the broccoli stems separately from the florets, we don’t waste and […]
Drying Herbs
Air-Dry Hang tiny bundles held together with a rubber band or some twine. Or dry on a rack or screen, separating the larger leaves, and placing in a cool, well-ventilated space out of direct sunlight. […]
Minestrone
This is the time of year I freeze a whole lot of minestrone for the winter months. I leave the pasta out, to keep it from becoming mushy upon defrosting and heating. That allows me to change it up at whim into a Moroccan, Mexican, or Indian stew or soup. This is what I traditionally […]
Tomato Peach Chutney
Tomato Peach Chutney Print Prep time 15 mins Cook time 1 hour Total time 1 hour 15 mins Recipe By: Sheila McDuffie Serves: 8 half-pint jars Ingredients 6 peaches, cut into 1-inch chunks 2 cups cherry tomatoes, cut in half ½ cup raisins l 1 medium onion, coarsely chopped 2 cups raw […]
Freezing Corn
Summer sunshine preserved for Winter – this is the last of this season’s corn. Lewis and I love a few kernels in our bean burritos, so I shucked 50 ears today to blanch and put away in the freezer. Already threw a handful into our lentil soup that we had for dinner tonight and salivating […]
Roasted Ratatouille
This is the time of year that I always make a big batch of ratatouille to freeze for the winter. Grab some Roma or other paste tomatoes for this. You want a meaty tomato, not the delicate (and expensive) heirlooms as a base. I had green Italian peppers from the garden, but of course you […]
Mexican Salsa Verde
This recipe can be made raw, roasted, or boiled. I prefer boiled to cut the harshness of the onion, so that’s the recipe I’ve given you below. Mexican cuisine dry-roasts aromatics and vegetables and the oil is added later, in this recipe once the ingredients are cooked and put through a blender. I quadrupled the […]