Rosa rugosa, the beach rose, is found all over the beaches of the Northeast. It’s an invasive plant, but it makes up for crashing the party with its showy flowers and its edible fruit. The fruit itself is slightly insipid … Continue reading
Pickling cucumbers are just coming in. Why not lay in a few pounds for summer hot dogs and sandwiches? I prefer a naturally fermented cuke. Not merely because I love process, but because I think fermentation gives better depth of … Continue reading
We got a fair few carrots from our CSA. They’re delicious raw or sliced into coins and glazed in a pan. Even their greens are tasty, if you treat them properly. But the focus of this post is preservation: pickled … Continue reading
Blueberries were the first half of our bulk order from Lancaster Farm Fresh. The second half? Cucumbers. Twenty pounds of them, in fact. We made a three things: bread-and-butter pickles, relish, and some fridge dill pickles. That covered about 16lb … Continue reading
When our CSA offered bulk purchases of blueberries and Kirby pickling cucumbers, I jumped at the chance. Let me tell you about the blueberries. Continue reading