In the box this week: First onions, basil, cilantro, garlic, romaine lettuce, boston lettuce, beets, zucchinis, cucumbers, green beans, green peppers and fennel. Continue reading
At the veggie drop-off last week my meat farmer Dwight was having a hard time selling his ground meats because people were going blueberry crazy. You see, this was the first year Dwight was taking over the blueberry table and it was quite overwhelming. As I road back home I started to think of how I might help out. It wasn’t until a few days later when I started thinking about tacos that an idea came to me. So today, before I packed up my bike trailer to head for the drop-off, I threw a cutting board, knife, apple cider vinegar and salt & pepper into my bins. On my way, I picked up a bag of corn chips at Coop la Maison Verte. Once at the drop-off, I started chopping up a pint of blueberries, a green onion and some basil. The blueberry salsa recipe was born! As other members came to get their veggie boxes I invited them to taste the salsa which they could all make with what was available that day and hinted that it could go well with Dwight’s meats for tacos.
So here it is, blueberry salsa!
In the box this week: Basil, dill, green pepper, first beets, mustard greens, romaine lettuce, boston lettuce, green onion, cucumbers, fennel, green beans, last of the scapes and the first tomatoes. Continue reading
Last summer, I was on the hunt to make jam without store bought pectin or white sugar. As I scoured the net for answers I came upon surprisingly simple solutions. The first was to make pectin from scratch using crab apples (recipe to come). The second was to use honey as the sweetener. This has now become my base recipe for all the jams I make. Continue reading
In the box this week: Dill, cucumbers, green peppers, garlic scapes, fennel, first broccoli, green onion, lo bok radishes, mustard greens, romaine lettuce, boston lettuce. Continue reading
In the box this week: Green onions, arugula, bok choy, romaine lettuce, garlic scapes, spinach, mustard greens, basil, green peppers, cilantro, lo bok radishes, cucumber and zucchini. Continue reading
I am so happy that it’s veggie basket time again! There is just nothing like eating lettuce with its buttery leaves that taste like the sun.
In the box this week: 2 heads of lettuce, green onions, spinach, arugula, bok choy, kohlrabi, basil and garlic scapes.
I have been making jam for about three years now. When I first started, I was using store bought pectin, white sugar and jars with one time use lids.
Now, three years later, I’ve switched to making my own pectin from foraged crab apples here in the city. I’ve also replaced the sugar with locally made honey. Lastly, I’ve opted for Tattler Reusable Canning Lids to keep the jams in their jars.
All this has lead me to thinking. Why not host a workshop and show others how to make jam from pectin to jar?
So, in July of this year, I will be hosting a 4 part jam making workshop.
Part 1: Urban foraging for crab apples to make pectin.
Part 2: Visit to an urban apiary and honey harvesting.
Part 3: More Urban foraging, but this time for some good “jamming” fruit.
Part 4: Jam time!