canning
Preserving Tomatoes

Preserving Tomatoes

Tomato season is just about to come to a close and I’m just a few pints and quarts away from being okay with that. Here is how I have been busily preserving the tomato harvest this year. First, dry them! You can leave the skins on or off depending on your preference. Sauce tomatoes work...
Preserving Asian Pears

Preserving Asian Pears

Asian pears are still in season here in the Pacific Northwest and we just can’t get enough of these little gems! I often see two types grown locally – one with a thick, brown skin and one with a thin, yellow-green skin. I prefer the latter as I find the flesh to be softer and...
Apricot-Rosemary Preserves

Apricot-Rosemary Preserves

Our Puget Gold apricot tree has been prolific this year! This variety of apricot was developed in Washington and is particularly well-suited for the Pacific Northwest, with our late cool springs. They are self-fertile, meaning you only need one to get fruit. Apricots are a finicky fruit tree that doesn’t grow well in much of...
Making Plum Chutney

Making Plum Chutney

Plum chutney is a sweet-and-tangy spread that is perfect for roasted meats, on sandwiches or as a dipping sauce. I made it last year with a box of Italian plums I picked with my friend Brigitte from a local farm. It has to be hands down one of the best chutney combinations I’ve ever had....
Tomatoes! Tomatoes! Tomatoes!

Tomatoes! Tomatoes! Tomatoes!

Our harvest baskets are bigger than ever this month and we are buried in tomatoes! I am happy to report our later-ripening Brandywines are in full swing. That means we have mounds of Sunburst cherries, San Marzano sauce and fat Brandywines all coming on at once. I have been chained to the canning pot, putting...