End of the season canning

Harvested the very last of our vegetables for the season. These little odds and ends created 5 pints sweet and sour Brussels sprouts, 3 pints of pickled golden beets and 2 of red beets, 6 pints of beet greens, cup of dehydrated celery powder, a few acorn squash for cold storage, and a large potContinue reading “End of the season canning”

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Fermented or pickled sun chokes (Jerusalem artichokes)

Our Jerusalem artichokes have stoped flowering and the first frost is due any day so it is time to harvest some sun chokes (the tubers of the plant) for preserving and roasting. Depending on how the sun chokes are cut they can be either creamy little morsels or crispy little chips, with both preparations theyContinue reading “Fermented or pickled sun chokes (Jerusalem artichokes)”

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Spicy beet ketchup

with all of the garden work and canning the past two months I started several posts but haven’t finished any of them. Vegetable gardens are weeded, canning is caught up for the moment, wild herbs and flowers foraged and layer out on the drying racks for tea, so I can now finish an article andContinue reading “Spicy beet ketchup”

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Making Vegetable Stock

We try very hard to keep a zero waste kitchen by minimizing purchases, canning, dehydrating, reusing and composting. One of my favorite reuse activities is to collect vegetable scraps and tidbits in the freezer until I have enough to make vegan vegetable stock. The stock made from the scraps Takes a bit of time toContinue reading “Making Vegetable Stock”

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Cranberry Relish

Now that all of our fruit is in for the season it is time to make some of our winter favorites. The first one out of our kitchen this fall was cranberry relish. This tasty little side dish is great for holiday dinners, low in processed sugars, vegan, uses common ingredients and very simple toContinue reading “Cranberry Relish”

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