Garlic scapes come but once a year–at the end of May or beginning of June. Scapes are the garlic’s effort to reproduce itself–pushing up a tender stalk that would bulb, flower, and spread its seed if left alone. But people seldom leave them alone. Since they are only available for a few weeks, pickling them is one way to have […]Read more ›
Post Tagged with: "pickles"
The only way I preserve beets is to pickle them as we don’t care for them canned. So we eat them out of the garden from June to October and then enjoy pickled beets year around. These can be added to salads or eaten on their own, and you can leave out the spices or change them up to your […]Read more ›
Today Diane, Nancy and Jamie joined me for a the Preservation Class I offer CSA members. As we snapped the ends off of beans and filled jars with them, Nancy commented on how satisfying it was to preserve food in the company of others. We could have been in a persuasive commercial for establishing a Community Kitchen that would facilitate […]Read more ›