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Quick Spring Recipes

Thu, 23 May 2013 03:48:53 +0000

As we move into the last month of spring, the school and work calendar may lighten for some, but the what's-in-season-now calendar is packed with delectable ingredients that need using (oh darn).

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Strawberry and Rhubarb - a Classic Combination

Fri, 17 May 2013 15:44:02 +0000

Recently I posted about strawberry recipes, and soon after about rhubarb recipes. So it's no surprise that today I had a yen for a classic pairing of these two wonderful ingredients - Strawberry Rhubarb Compote.

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Rhubarb Recipes and Ways

Tue, 14 May 2013 17:11:25 +0000

Rhubarb is a special spring treat. Later in the summer its oxalic acid content increases and it loses some of its rosy color. If it is showing up at your markets now - as it is at mine - take advantage of its brief season and put some by to enjoy in combination with the summer fruits still to come.

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Morel Season is Here!

Wed, 08 May 2013 12:06:48 +0000

The spring mushroom season is underway, and its star is indisputably the morel. If you are lucky enough to find an abundance of fresh morel mushrooms during their brief season, be sure to preserve some of your treasure so that you can enjoy it year-round.

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Recipes for Preserving Strawberries

Thu, 25 Apr 2013 11:07:25 +0000

I love strawberry season! It is the first fruit to appear at the farmers' markets in my area after a long winter of nothing but stored apples and pears from last year's crops. I don't just run, I skip over to buy the first strawberries of the season!

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Flower Power - Edible Flower Recipes

Fri, 19 Apr 2013 13:33:30 +0000

Spring is the season of prolific blossoms, and some of them are not only gorgeous, they're also edible. But most of springtime's blooms are only in season for a few short weeks, if that. Here are some ways to preserve the beautiful colors, tastes and aromas of edible flowers.

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How to Preserve Asparagus Well

Sun, 14 Apr 2013 16:56:15 +0000

Sure, we can get asparagus year-round at the supermarket. But that out-of-season imported stuff doesn't begin to compare with the sweet, firm spears of local asparagus in season.

Have you ever eaten raw asparagus straight out of the garden, literally a second or two after you picked it? Amazing, and so different from the grocery store stuff. But even if you can't grow it yourself, there are ways to ensure you're getting the best quality asparagus. And the better the quality of the ingredient to begin with, the better the quality of your preserved product.

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It Must Be Spring - Fiddleheads and Ramps

Sun, 07 Apr 2013 18:14:09 +0000

Fiddlehead ferns and ramps (wild leeks) are two early spring ingredients that chefs go crazy over. They are usually foraged from wild plants, and command a hefty price at farmers' markets and gourmet food shops.

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Saving Up Spring

Sun, 31 Mar 2013 17:25:25 +0000

Springtime means flowers...and asparagus, and fresh peas, and rhubarb, and soon the strawberries will be here. We've gotten used to being able to buy these ingredients year round, but each of them is only in season where you live for a short while. Their flavors and tender textures are extraordinary then, so it's worth putting up some of spring's crops while they're at their seasonal best.

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Just in Time for Easter - Quick Refrigerator Pickle Recipes

Sat, 30 Mar 2013 13:04:29 +0000

These refrigerator pickle recipes take only minutes to make and are ready to eat in as little as 24 hours. Start some today, and you'll have a colorful array of homemade pickles for your Easter relish tray.

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