Category: garlic

Sad news, pickled asparagus & such.

Before I start getting into recipes, I’m sorry to say it’s been a difficult few days for us- Jay’s grandma Dotty passed away on Saturday. We’re all really torn up, we adored her. She was an amazing cook & an amazing grandma. She wasn’t my grandma by blood but I couldn’t have loved her more if she was. What a beautiful soul, inside & out (as you can see). I’m sorry that I won’t be making her her much-requested apricot or strawberry sugar-free jam this year… she’ll be missed terribly.

My heart hurts.

Grandma Dorothy Liff October 2, 1923 - March 29, 2014.Dorothy Liff ¤ October 2, 1923 – March 29, 2014

 

This recipe was written up last week, ready to go, & Grandma Dotty was big into cooking (which I’ll be writing more about very soon). She’d have wanted to hear more about all my recipes, or what I was making, so here it is. There’s no segue into this… and I feel weird doing so… but away we go.

We’re all patiently waiting for spring, right? I mean it technically IS spring. But we’re all waiting for it to get more spring-y. So spring veggies are a good sign, no? Now, let me just say: I don’t like asparagus. Not one bit. That said, it’s everywhere in the springtime, rearing its weird little pointy kinda flowery little  heads all over the place.

Pickled asparagus recipe!

Meh.

I don’t even like the way it smells.

Makin' some pickled asparagus!

My mother & Jay LOVE asparagus. LOVE it. I don’t have the foggiest clue why really. It’s not attractive in the least. And like I said; the smell? No thanks.

Unlike broccoli… which I plan on pickling soon as well. Broccoli has a nice, fresh smell. And it’s delicious.

Did I get sidetracked?

An easy pickled asparagus recipe!

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Snack time with Milton’s! A delicious ricotta dip… and a giveaway!

*****COMMENTS CLOSED! 1/25/13*****

*The winner is… EILEEN! Comment #21*

Eileen- Milton's Cracker winner!

 -Thanks to everyone who entered! -

***********************

Yep. Today I’m going to be giving away a TON of crackers from Milton’s Craft Bakers, but first, I’m going to give you an easy recipe idea. A really, really easy dip recipe for any party, football game- or even just for movie night!

Baked ricotta dip with mozzarella, garlic, olive oil & basil. Goes great with Milton's Craft Bakers gourmet crackers!

I love dip. I love any kind of dip; hot, cold, room temperature, cheese, onion, vegetable, sweet, salty, creamy, tangy, savory, etc. And I love any kind of vehicle to eat aforementioned dip. I’m a snack person. I can make a meal out of snack foods. But crackers? I looooove crackers. I love crackers with 5 o’s, that’s how much I love them. I eat crackers plain. I eat ‘em with cheese. I eat ‘em with dip… and this hot baked ricotta dip is just the thing.

It’s easy to make, bakes up quick and you can make it in as large or small a batch as you need!

Baked ricotta dip & Milton's gourmet crackers. (click for recipe)

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A fairy tale of eggplant proportions.

Magical trees.

Funny thing, memories are. When I was a wee little tot, there was a tulip tree on my property that had a hole in the bottom. It was one of the original trees from when the house was built, so by the time I was a kid it was already not only over 30-something years old, but massive. Right where the trunk met the grass, the roots grew in such a way that made it look like there was a doorway leading into the tree. A little cave, or “fairy house.” It intrigued me so much, that little door. I used to imagine that little creatures lived in there, and had a whole little tree house with furniture made of twigs & carpets made of woven grass. Maybe fairies, maybe gnomes, maybe even mice or squirrels. Preferably the kind that wear little vests & glasses.

Sadly, I grew up… & the tree was removed because it got too big.

Keeping that in mind, think of what went through my mind when I saw this recipe for “Pickled fairy tale eggplant” over at Food in Jars. It immediately conjured up images of fairies & that little door in the tree. It brought back memories that had absolutely nothing to do with eggplant. So of course, I had to make it. However- I do not like eggplant. In the past, I’ve made things like melanzane sott’olio & passed ‘em along to my mother. So I figured why not do that again… who could turn down a pretty pinkish jar of something called fairy tale eggplant?

(I know, I’ve been stalking Food in Jars lately. I can’t help it)

Sicilian eggplant. Close enough to "fairy tale" eggplant for a jar of pickles, right?

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Grow your own garlic- inside!

Wow.. it’s been a while since I posted an actual recipe or how-to kinda post, or rather any post without links to other places. I apologize. I’ve been really busy; Jay was on vacation this past week, we got engaged, etc, etc. You know how it is.

Anyway, any reader of the blog that’s been a reader for longer than a few months will know I love to putter around in the dirt & have a garden. In addition to flowers (especially lilies & roses) which I love to grow, I’ve grown my own food. Eggplant, cucumber, zucchini squash, Romaine lettuce, tomatoes (both heirloom & not), peppers of all kinds, and one of just about every herb available. It’s been a dream of mine to someday have a massive garden where I grow at least one of everything I love- including carrots & broccoli, and to expand into more exotic herbs such as purple basil, etc. I’d also like to buy some berry bushes, since I tried one once (blueberry) and failed.

However, I haven’t gotten into growing onions, garlic or any kind of edible bulb-thingy until now.

How to grow your own garlic indoors!

I stumbled upon quite a few how-to’s on regrowing kitchen scraps like garlic, and then I saw this one. It just so happened that not only did I have some coffee cans left from that cake, but I had a few old cloves of garlic that were starting to sprout. I thought I’d combine them with a few other cloves and see if I could grow my own garlic indoors.

One can never have too much garlic around. Especially since it seems I make more pickles & Italian dishes (like pizza with homemade sauce) that require fresh garlic than anything! And even better if I can do it inside, on my windowsill.

In a coffee can.

It's easy to grow your own garlic... even inside!Four days after planting!

Here’s what I did:

  • Using a hammer & nail, I poked holes in the bottom of a coffee can*. I didn’t want to use a can opener, because I had no extra screen or cheesecloth laying around to cover the holes to prevent the soil from washing out. I decided 5-6 holes per 13 oz. can was plenty. If you’re using a larger size can then obviously more holes are needed. If you use a coffee can, keep the plastic lids and use them as water-catchers under the cans.
  • I filled the cans up with a sandy soil**, then I watered them until the water came out of the bottom. I let it sit, until all the water was out and it didn’t drip when I lifted it.
  • While the water was draining, I separated my garlic cloves. You want to keep as much of the skin or papery stuff on as possible, so don’t peel them! If you’ve got cloves that are sprouting already, then obviously use those. Otherwise you can use any garlic cloves as long as they’re fresh, not preserved or from a jar and they aren’t peeled. I decided to put 6-7 cloves in each can, assuming some might not grow.
  • I pushed the cloves into the soil, flat side down/pointy side up, a few inches in. The garlic can be close to other cloves, but just don’t cram them in so much that they’re touching. A far as depth, I’d say you want (at least) anywhere from 1/2″ – 1″ of soil covering the garlic.
  • Cover them with soil and pat it down gently. Place them in a sunny spot, like a kitchen window that gets a lot of morning light. Water often & keep soil moist but not soaked.
  • As soon as you get green shoots that are a couple of inches high, you can snip them off (leave 1″). They can be used just like chives, as a topping on salads or in other dishes; the flavor is a very light, delicate garlic taste.
*you can also use a large tomato can or just a flowerpot.
**I mixed a few tablespoons of sand into my soil before filling the cans, but if you live in an area where the soil is already naturally sandy then you can skip this step.

How to grow your own garlic, indoors... in a coffee can!

Garlic likes sandy loamy soil, so a good potting mixture with some sand mixed in is your best bet. Also, they like compost fertilizer. So if you have a compost heap that would be the best stuff to use. Other than that, a good ol’ fashioned blood meal works. That said… if you’re keeping them indoors in a small can, I don’t know if this will matter. Especially if you use a fertilized potting soil like Miracle-Gro.

Or you can just do nothing & use regular soil. If my original cloves started to sprout in my house without the benefit of soil, sun or fertilizer, I bet you really don’t need to do much once they’re planted. Those pictures were taken- I kid you not- four days after planting my cloves! FOUR DAYS. I literally had these shoots after just four days. This next photo was after six days.

Once I planted these babies, they literally exploded.

Grow your own garlic... on your windowsill!

They might turn out to be crowded in there, so I might transplant some to a larger container, possibly move them outdoors. We’ll see how it goes. I started this in late May and as you can see below, tons of things have changed since the above photos. I still have no idea where this is going, though!  I’m not fully sure if I’ll grow more bulbs this way or just scapes, but I would assume that eventually I’ll get garlic bulbs.

Garlic scapes are the long, winding, almost blue green shoot that hardneck garlic varieties put out in the spring. Scapes have a fresh, mild garlic taste and make the best pesto I have ever had. They can also be used to glorify mashed potatoes, salads, roasted vegetables or stir-fries.

Harvest scapes when they are young and tender. Once they have curled around in a circle, they are ready for picking. Picking the scape not only is not only good for cooking, it will actually help your garlic grow bigger and better – up to 35%.

- about.com

I want to try this with onions as well… especially since I have a tendency to just throw away onions when they sprout (I know, shame on me) & possibly with leeks or green onions too. It’s amazing what you can grow from things you’d normally toss. I’m even growing a pineapple from the top of a fresh one I used!

Growing your own garlic in coffee cans!They just keep on growin’!

Note: some people will say not to use store-bought garlic, just to use garlic you buy at a nursery, etc. These are the same people who tell you not to buy Heinz ketchup because of the high fructose corn syrup. And I get it, I do. I’m just not that insane about things… I’m too laid back for that. I like having fun, experimenting, & doing things randomly at 2 a.m. which doesn’t always afford me extra time to go looking for the right garlic bulb for planting. So if that means using some cloves of garlic I have in my kitchen instead of hunting down a specific variety, then so be it. Do as you will.

Garlic grown in coffee cans!

And of course I’ll keep everyone updated with the status of my (not so) little garlic babies.

Tart & tangy lemon garlic tarragon pickles.

Happy Friday, folks. You might notice things look different around here; new images, etc. I’m in the (very slow) process of doing a full redesign- so if things look odd, for example if font sizes aren’t looking right, or images look bizarre, just bear with me. I like doing these things at 3:30 in the morning so there’s a chance things aren’t quite as they should be. In the meantime… any issues that may pop up are purely cosmetic. Everything is working, the recipe index is totally functional, as are the archives, categories & search features. And the recipes continue!

Finding new blogs to read that capture and actually hold my interest is something else I like doing at 2 or 3 in the morning. Jay gets home at around 2:30-3:00 a.m. and I usually wait up for him, so while I’m waiting if there’s nothing else to do, i.e. no movies/TV shows to watch, laundry to fold, blog posts to write/blog maintenance to take care of, e-mails to read or return, design work to be done, etc. If there’s none of that, I tuck into bed on the ol’ Macbook, maybe with some tunes, & look up new blogs. Sometimes, there are awful blogs. Really awful. Either they’re just poorly written, bad grammatically, uninteresting or they have such bad design I can’t even figure out what I’m looking at. As a matter of fact, I truly don’t even think most people know how many horrible blogs there are on the internet. I’d estimate the number at, oh… A LOT.

But other times I find a real diamond in the rough. Hidden internet gems that I’ve never seen or heard of before, just waiting there for me to find them. And I do. If you’re out there, & you’ve got a killer blog… I’ll find you. *cue this song* And when I find you, I spend what seems like hours scrolling through & going back through the archives like a web stalker. Is that creepy? Or is that totally normal?

Anyway.. how I find most of them are via links on other blogs, on Facebook, sometimes on Twitter, but most often via Pinterest photos, which is where I found the blog I’m ripping off this pickle recipe from.

Lemon garlic tarragon pickles. No canning required!

I first saw the photo for these pickles on Pinterest, and when I clicked through I saw the blog’s name was Pork n Whisk(e)y. How could I NOT love a blog with that name?! Come on now. Not to mention I clicked around & saw things like preserved oranges, ale mustard, bourbon sour cherry dark chocolate brownies, etc. I was hooked. I just love me a good blog, especially a good food blog.

When it comes to a food blog, the recipes are what pulls me in. But add some good photography & a clever name? I’m sold.

So then I make something from said blog, because you know something else I like to do at 2 a.m.? Make food. Since I had originally stumbled upon the lemon garlic tarragon pickles, that’s what I decided on making. It sounded different and it just so happens that in my jar stash, I had TWO quart jars left…

Tarragon is one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish and egg dishes. Tarragon is the main flavoring component ofBéarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar.

Tarragon is used to flavor a popular carbonated soft drink in the countries of Azerbaijan, Armenia, Georgia and, by extension, Russia, Ukraine and Kazakhstan. The drink, named Tarhun (Armenian pronunciation: [tɑɾˈxun] Тархун), is made out of sugary tarragon concentrate and colored bright green.

In Slovenia, tarragon is used as a spice for a traditional sweet cake called potica. In Hungary a popular kind of chicken soup is flavored with tarragon.

cis-Pellitorin, an isobutyramide eliciting a pungent taste, has been isolated from Tarragon plant.[5]

-Wikipedia

Tarragon is one of those herbs that isn’t for everyone. It has a faint licorice or anise-y flavor, but it’s also vaguely peppery. Very French, very summery, very fresh, very unique. Which means this is definitely not your every day ordinary dill pickle. But then again, when do I ever make those? I make pickles with beer & whiskey for crying out loud.

Quick & easy lemon garlic tarragon pickles. No canning required.Wow.. I cut some of those bad boys a bit unevenly didn’t I?

LEMON GARLIC TARRAGON PICKLES (from Pork n Whisk(e)y)

Ingredients:

  • 8-10 Kirby or other pickling cucumbers
  • 4 cloves of garlic, smashed
  • 5-6 tarragon sprigs
  • 1 1/2 cup distilled 5% white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup water
  • zest of 1 lemon
  • teaspoon black peppercorns
  • 2 teaspoon sugar
  • 2 1/2 tablespoon kosher salt

Directions:

  1. Wash & cut the cucumbers into quarters, lengthwise, trimming off the blossom end (if kept on, it makes for mushy pickles). Place the cucumbers, lemon zest and tarragon into a quart jar that’s been sterilized.
  2. In a small saucepan, heat the lemon juice, water, garlic and vinegar over medium-high heat to a simmer. Then add salt, peppercorns and sugar. Stir to dissolve.
  3. Pour lemon juice mixture over cucumbers and tarragon in the jar. Let cool loosely covered until near room temperature.
  4. Seal and place in refrigerator. Keeps for at least 3 weeks, however they’ll probably be okay far longer.

Quick, simple, refreshing & easy. Still tart & sour, but in a very different way than your average, everyday pickle. My mother says they’re great with cream cheese (!). Seriously. I don’t know about that but she swears by it. And the best part (for most of you)… no canning required! Although if you wanted to, you could certainly make these shelf-stable; it seems to me that there’s plenty of vinegar in the recipe to do so. And if I’m wrong (because I’m no Master Preserver), it shouldn’t be too hard to tweak it.

If you’re looking for other pickle recipes to create this summer, I have a ton. Take a look at the pickling/pickles categories & take your pick (pun intended). Happy June.

Lemon garlic tarragon pickles.

And in case you’re wondering, some other recent blog discoveries of mine (that have become instant favorites) include Skunkboy, Headed Out West, The Militant Baker, Farmette, Spoon Fork Bacon, {local milk}, Cook Republic & Tartlet Sweets.

Medicinal pickled garlic & other hippie stuff.

As loath as I am to label people, I admit at times it’s easier to put people in categories or boxes. So I have to say: I’m not a hippie. I’m pretty far from a hippie, really. Just because I like growing my own vegetables, walking barefoot most of the time & making my own bread doesn’t mean I have any hippie-ness in me. I’m quite the opposite- I’m all spikes, short hair (sometimes I’m known to rock a mohawk), heavy boots & black eye makeup/nail polish. Being a punk rock fashionista who went to school for fashion design, for me hippies were always dirty druggies who didn’t have enough self pride to shower, wear bras, style their hair or wear shoes that weren’t Jesus sandals. Although the questioning of authority part & “tree-hugging” things are just fine with me, there are other parts of the ethos I just can’t dig on, man.

And the clothes?

A bunch of hippies, doin' their hippie thing.

Ugh.

However, making your own everything, also known as D.I.Y., is a HUGE thing to me. I’ve been doing it for years; from cutting & dying my own hair, to making clothes & accessories & jewelry to the hand-painted cloth punk rock band patches/t-shirts I was known for creating in high school. It was only once I got into cooking & baking that I started making my own foods; pickles & jams, salad dressing, infused oils, drying my own herbs, and harnessing the power of things like vinegar (it cleans & cures EVERYTHING!). So if that alone makes you a hippie by definition, then… I guess I really am one.

I just dress better than most.

Medicinal pickled garlic- get rid of that congestion!

But then again my mother is kind of a hippie. A well-dressed hippie who wears J. Crew & Ann Taylor with ballet flats, that is. She always prints out for me or forwards me interesting articles, homemade medicines, tinctures, recipes or blog posts. Most of the time, it’s stuff she wants me to make for her, but other times it’s how-to’s, tutorials, craft ideas, etc. Recently it was a blog post from Cheryl’s Delights about medicinal pickled garlic (which is stinkier & not nearly as fun, one would imagine, as medicinal marijuana- but not that I’d know from experience). The recipe comes from Rosemary Gladstar’s Medicinal Herbs: A Beginner’s Guide. According to that book:

“Garlic is the herb of choice in treating colds, flu, sore throats and poor or sluggish digestion… makes a potent internal and external antiseptic, antibacterial, and antimicrobial agent effective for treating many types of infection.”

The benefits of garlic are too long to list here, seriously. But I do suggest you go take a quick gander at the Wikipedia entry, so you can get a basic idea of just how good for you it really is. And if you’re not a fan of garlic breath you can take garlic supplements. However, if you’re pregnant, you might want to avoid taking garlic supplements, or at least talk to your doctor about it, as it can cause an increased risk of bleeding.

So anyway, my mother prints out the blog post, and I knew she wanted me to make her a jar of this. Seeing as how I’m the “pickling queen” around these here parts, and also probably because I’ve got more jars than I need at any given moment (which means plenty to spare), I knew it just made sense. The recipe seemed easy enough so I made a small 4 oz. jar of it as a test. Also because at the time, I only had two bulbs of garlic, I didn’t want to use up both of them and one bulb just filled that jar.

Medicinal pickled garlic.

I’ve only just started this batch exactly a month ago, so I haven’t had a chance to get to part 2 (the honey part). I’ll probably do that some time this week.

It’s kind of a shame I didn’t know about this over the winter, since garlic is supposed to help with colds & flu… not to mention vampires. Although I wouldn’t mind some of those. Anyway, the deal is, this is supposed to preserve all the benefits of fresh garlic without the really harsh bite fresh garlic can have. Apparently it’s much milder this way and you can eat it out of the jar like candy. If candy tasted like garlic. Which it really doesn’t. I love garlic, but let’s face it, it ain’t exactly a Snickers bar. And that’s precisely why I prefer my garlic roasted, or sauteed, or in sauce, etc.

I’ll skip the raw garlic, thanks. My mom will be the guinea pig with this one.

Medicinal pickled garlic.

Here’s what you do:

  1. Fill a jar with peeled fresh cloves of garlic (any size jar).
  2. Pour raw, unfiltered apple cider vinegar (I used Bragg’s) over the garlic until it’s “covered.”
  3. Put lid on the jar & leave jar in a warm place for 3-4 weeks.
  4. After 3-4 weeks, strain off the liquid into a glass measuring cup. Set aside half of that liquid to use in another capacity (quick pickles, marinades, salad dressing, etc).
  5. Take the remaining half and pour it into a saucepan with an equal amount of raw local honey. Heat over a very low heat, no more than 100° F so as not to kill the good stuff in the honey, stirring until the vinegar & honey are mixed.
  6. Pour that mixture back over the garlic. Allow to sit for ANOTHER 3-4 weeks, it should keep for a year.
  7. Eat!

Just so you know, however: the garlic might change color, to a green or a blue. This is totally normal & is quite common in pickling (for example, click here). It’s harmless & doesn’t effect the flavor or safety of the product- it’s just a chemical reaction. If you need proof, here’s a webpage from the Penn State College of Agricultural Sciences explaining the exact reason behind it. These photos were taken shortly after making them, but within a week some of the cloves were greenish blue. I PROMISE YOU, as strange as it looks, it is 100% fine to eat.

Pickled garlic using raw apple cider vinegar & raw local honey- it's not just food but medicine.

So when it’s all said & done, I’ll pass it on to my mother, and she’ll let me know how it is so I can update you all. Until then, if you’re into more homemade medicinals or folk medicines, try these: lemon-&-spice-infused honey to prevent colds & flu, homemade Neosporin, homemade cough syrup, and homemade Vapo-Rub.

Ya damn hippies.

Hey melanzane, melanzane sott’olio.*

I first saw a recipe for this last summer on a blog, & I thought: wow, that’s interesting. Coming from a decidedly non-Italian family, I myself never ate eggplant in oil. I never had it in my house. However, I will say I never remember it being a staple in any homes I went to, either. Even the Italian ones. I had an Italian uncle by marriage, and I went to him & my aunt’s home for many dinners that he cooked: pasta fagioli, homemade pizzas, lasagne, etc. I also had many Italian friends with big old school Italian families & crazy huge Sunday dinners, and I never once saw a jar of eggplant in oil. I can’t say I really paid attention to something like that though, especially as a child. But apparently regardless of my total unobservance,  it is quite popular, as both a condiment and side dish.

I actually never ate eggplant as a child or young adult.

;

I didn’t eat an eggplant myself until I was almost 27 years old.

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I know you’re probably thinking I’m insane. I’m not, I assure you. We can skip discussing my strange food phobias/quirks for now, okay? Let’s just stick to the topic at hand, which is eggplant in oil.

Let me give you the full background here: Last summer we were hit with Hurricane Irene (which thankfully was Category 1 as it got closer, but more like Tropical Storm Irene by the time it actually hit here) and she was a bitch. New York is never hit with hurricanes; by never I mean there have only been about 84 of them since the 17th century. And most of them- only if they hit directly and at their full power- have been, if not devastating, then massively destructive. Probably because it takes a monster of a storm to wind it’s way all the way up here keeping that strength the whole time. So Irene hits, & we were incredibly lucky to still have had a home, a car and power by the time she left, because many people here didn’t. But after that whatever veggies were on the vine before it hit pretty much weren’t anymore. I knew this would be the case ahead of time, so I just pulled all the vegetables that were growing (and were a decent/useable size) right off the plants. That meant that my eggplant wasn’t exactly large, it definitely wouldn’t have fed a family with an abundant eggplant parmigiana, which was my original plan. It was small and not very mature. After reading the aforementioned blog post about “melanzane sott’olio”, I sliced it up into thin slices just I like I saw on that blog and put it in a jar with some garlic, olive oil & oregano for my mother.

Not for me. Like I said above, it took me almost 30 years for me to even deign to try an eggplant. And I did, and I came to this realization: I am not a big eggplant fan. Unless it’s fried beyond recognition in seasoned bread crumbs & oil until crispy, and then slathered with melted mozzarella cheese & a delicious tomato sauce. And even then? I’d much rather have something else. Like the Local Kitchen said, it’s the slimy factor that gets me, I get the icks from slimy food (that explains why I don’t like oysters, either). The frying makes it crispy and kind of disguises the sliminess. Although at my friend Samantha’s wedding, I had a delish veggie casserole type-thing with a pastry topping & ricotta cheese, kinda like a veggie version of a pot pie, and it was loaded with eggplant. Not fried. But I still ate that shit like it was going out of style. That’s a rarity with me. However I know my mother loves eggplant, so I thought maybe she’d want some melanzane sott’olio for her sandwiches.

And whattaya know? It was a success! The tiny little 8 oz. jar I made for her didn’t last very long. I vowed to her I’d make another (larger) jar once I got my hands on fresh eggplant next summer (which would be this summer).

;

But I didn’t grow any eggplant this summer. And time got away from me; I swear I don’t know where the summer went! I actually forgot ALL about the eggplants in oil until I saw that white eggplant at the market. It was sitting with a bunch of other white eggplants, and right next to it a bunch of equally lovely but skinnier lavender eggplants. All locally grown. All absolutely lovely. And I thought to myself, “I think it’s time for some melanzane sott’olio.” They were so pretty and plump, and for the most part unblemished. I figured I’d buy one of the bigger white ones and make a jar of pickled eggplants for my mother.

I’m such a good daughter.

Eggplant can be tricky for a lot of people. Most people complain it’s bitter, so they use the salting method to remove the bitterness. But the trouble is most of them either don’t let it “sweat” long enough or they don’t rinse all the salt off properly, so then it’s either still too bitter or it’s too salty. I’m quite sure that many an eggplant dish, all over the world, has been tossed in the garbage due to this mistake. But if you rinse it well, and then cook it in the vinegar mixture and squeeze it well, then you’ll be just fine. Also, if you’re using the white eggplant, it’s much less bitter than it’s darker counterparts, so this step is skip-able. I didn’t bother doing it, and everyone agreed there was no bitterness. Though if you’re a worry wart it won’t hurt you to do it. Just make sure you rinse all that salt off!

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It’s a very simple process. My directions that follow are for making ONE pint of this, using ONE eggplant. Adjust as necessary. Other than your eggplant, you’ll need:

  • salt
  • a container of olive oil (I used extra virgin, decent quality but not a very expensive one since it will just absorb the other flavors anyway)
  • oregano
  • hot pepper flakes
  • some red or white wine vinegar (depending on your taste), or even just plain old white vinegar if that’s all you’ve got.

If you want to add some thinly sliced garlic, basil leaves or other herbs that’s up to you. You’ll also need a pint jar. It’s fine to use one that isn’t a canning jar because there’s no canning involved, so make use of your old cleaned-out sauce jars or whatever.

Wash the eggplant and cut off the ends. If you prefer it peeled, then do that. I left the skin on mine, but you can’t tell since it’s white. There’s nothing wrong with the skin, it’s perfectly edible, so leave it on if it doesn’t bother you. If you use a purple eggplant it’ll add a nice color to the jar. Slice the eggplant fairly thin into about 1/4″ rounds, or if you prefer, slice it into strips. Using a colander over a large bowl, place a layer of eggplant in the colander then salt it. Repeat this process until all the eggplant is in the colander and salted. Place a plate on top of the eggplant and then weigh it down. I like to use a bag of sugar or flour if I have it around. Leave it like this for 8-12 hours. All the bitterness and moisture in the eggplant will leech out because of the salt. Now you can rinse it thoroughly, and I mean thoroughly. If you want to do it one more time, you can, but you don’t have to. And if you do, don’t leave it another 12 hours- I think 2 would suffice for a second round. Place the rinsed off eggplant on a plate covered with paper towels (or a clean, thin dish towel), making sure the paper towels hang over the sides of the plate. Raise the sides of the paper towels to form a “bag” holding the eggplant and gently squeeze the remaining moisture out. Now you’re ready to cook.

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In a medium saucepan, combine roughly 1 1/2 cups red wine vinegar with 1 1/2 cups water. Bring it to a boil and add the eggplant. Cook the eggplant for about 2-3 minutes, making sure it’s all submerged by pressing down with a wooden spoon occasionally. If you’d prefer to cook the eggplant in small batches, then you only need 1/2 cup of each. Place the cooked eggplant on another plate covered with paper towels and let dry for 20 minutes, or pat and squeeze dry once it’s cool enough to touch. I like to keep the eggplant hot before I add it to the jar, so I squeeze it and pat it dry (or as dry as I can get it). Add the cooked pickled eggplant to a clean jar in layers: first adding a few slices of eggplant, then some oregano, a few more slices of eggplant, then some hot pepper flakes, and so on, covering each layer with olive oil. Do this until your jar is full. I used dried oregano from my garden last summer, but fresh is okay too. You can add some chopped or thinly sliced garlic, like I mentioned above, if you wish, or even some basil. Maybe even a sliced fresh Bell pepper, if you want to get really wild & crazy. Close the lid and once the jar is cooled (if you filled it with hot eggplant, that is), pop that bad boy in the fridge. The olive oil will congeal, but if you remove it from the fridge and place it in a warm spot in the kitchen for 15-20 minutes before eating, it’ll re-liquify.

Some say to let it sit for a week or so to let the flavors fuse. My mom eats hers as soon as I give it to her. Do as you like.

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Some ideas for eating it? Well, for one it’s good right out of the (room temperature) jar. Also, it’s excellent on sandwiches, pretty much any kind. My most recent utilization (when I’m cooking for other people, people who enjoy eggplant much far than I) is to add some of it to hot pasta, with or without sauce. Just sprinkle a little cheese on top to finish it off and you’re good to go.

I have heard/seen people who leave the jars out on the counter for weeks (some say months) at a time. They have never died of botulism, nor did their ancestors who did things this way for centuries. There are also people who process the jars of eggplant in oil using a waterbath canner to seal them for shelf-storage. I’ve done this with peppers, myself, although they never really lasted long enough to pose a health risk either way (and were refrigerated once opened). However, I can’t in good conscience tell you to do this, because… well.. this is where I have to do the USDA/FDA public service announcement:

Herbs and oils are both low-acid and together could support the growth of the disease-causing Clostridium botulinum bacteria. Oils may be flavored with herbs if they are made up for fresh use, stored in the refrigerator and used within 2 to 3 days. There are no canning recommendations. Fresh herbs must be washed well and dried completely before storing in the oil. The very best sanitation and personal hygiene practices must be used. Pesto is an uncooked seasoning mixture of herbs, usually including fresh basil, and some oil. It may be frozen for long term storage; there are no home canning recommendations.

Preserving in oil is currently not recommended. Oil may protect botulism organisms trapped in a water droplet. Furthermore, oil may have a deleterious effect on lid gaskets and the at least one manufacturer of home canning lids recommends against it.

-USDA National Center for Home Food Preservation

I have to be responsible and make you aware of any dangers that keeping this out unrefrigerated presents. That said, you’re all adults and you can make your own decisions. If you can make the decision to buy cigarettes, buy a 2-liter of Coke or get behind the wheel of your car after you’ve had a few beers, then you can decide for yourself whether or not this is a risk you want to take. I spoke briefly during my Canning for Dummies post about safely canning foods, and oils can’t be safely canned (even in a pressure canner). Therefore, it’s only recommended for use immediately or to store in the fridge. But again… you’re all adults. And you’re going to do what you want either way. I just don’t have to be responsible for it! I did say, “I told you so.”

And if you enjoy this idea, why not try some shrimp this way?

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*Sung to the tune of ‘Mambo Italiano,’ of course.

Asian-inspired quick pickles.

My grandmother had a thing for all things Asian. She was totally immersed in the culture. She read Pearl S. Buck books over & over again (The Good Earth being a favorite), collected cloisonné ginger jars & imported Japanese figurines, had a large Buddha statue sitting cross-legged in meditation pose next to her couch, had porcelain Geisha girl lamps and even had a mural of a bonsai tree on her living room wall. And all that is just the tip of the iceberg. She had tons of hand-held fans with Oriental scenes on them. She loved movies like Raise the Red Lantern & The Last Emperor. She loved jade. She loved Asian food, Asian history, Asian-inspired scents, Asian clothes; Cheongsams & kimono robes. She was a major Asiaphile, which I always thought was funny for a little red-headed Irish woman from the Bronx. But it just fascinated her, that’s all.


So, you can see why recipes like this immediately make me think of her, and how much she’d love it.

This is a kind of Frankenstein pickle recipe. Meaning that I got the idea from two sources: Food in Jars’ Asian-Inspired Refrigerator Pickles and The Foodinista‘s posting of Momofuku Pickles and morphed the two into my own version of an Asian pickle. Both pickles are refrigerator pickles, meaning there’s no canning involved. Both pickles also use rice vinegar/rice wine vinegar (as far as I’m concerned, both are interchangeable). One uses hot peppers & some herbs, the other is just straight forward. I like a little added oomph in my life, so I decided to do the herb thing as well. I thought cilantro sounded fantastic; I made some green coriander pickles last summer that Jay would’ve definitely, without question, defended to the death had they been threatened in any way. So yeah, I knew cilantro was the herb of choice for me, although Marisa says you can also use mint instead, as well as use green onions or scallions in place of shallots. You can also totally omit all the extras and make it with just cucumbers/vinegar/sugar/salt if you wish.

These photos were taken after they sat in the fridge overnight. Feel free to cut your cukes thinner, if you want to use them as more of a condiment.



ASIAN-INSPIRED PICKLES

Makes roughly two pints or one quart

Ingredients:

  • 5-6 smallish pickling cucumbers, cut into slices
  • 1 chili pepper, thinly sliced, or a 1 teaspoon of hot red pepper flakes (optional, I left them out)
  • 1 cup rice wine vinegar or rice vinegar
  • 1 cup boiling water
  • 1 small shallot, cut into thin slices
  • 1 garlic clove, sliced thinly
  • 4-5 sprigs of cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar

Directions:

  1. Pack the cukes into the clean jar. Stuff the pepper in there too, or sprinkle the pepper flakes in on top.
  2. In a glass bowl, mix the rice vinegar, shallot, garlic, cilantro, salt and lime juice together. Pour the boiling water over it, and stir. Pour into the jar, and using a butter knife, poke the garlic/shallot/cilantro down amongst the cukes as well as you can.
  3. Screw a lid on the jar as tightly as you can, and give it a good shake or two to distribute things. Leave in the fridge for 24 hours to marinate before eating, toss after a month.

It’s a lovely, bright, crisp pickle. Very summery. Like I said, I omitted the pepper, but because it’s a fridge pickle, if you decide it’s too bland for you without the heat- you can always add a sliced up pepper. Then just put it back in the fridge and let it sit another 24 hours. Which is exactly what I did! Haha. Turns out, it needed a bit of a kick. So I had two red jalapeños left over from some other kitchen wizardry, and I took one, seeded it & removed the ribs/inner membrane, sliced it up into very thin slices and tucked them in the jar. If sliced thin enough one jalapeño is enough for three pint jars.



Just be sure to wear gloves when cutting hot peppers. It may sound silly, but bad reactions are common… some people can develop blisters and burns from even the mildest hot pepper, and even if you don’t, in the best case scenario the pepper oil will stay under your fingernails & in your skin for a while, causing issues when you rub your eyes or use the bathroom later on. Red jalapeños are slightly hotter than green ones, but also sweeter, just so you know. I’m aware that the jalapeño is not an Asian pepper, but you use what you’ve got, right? If you can get your hands on a Thai Chili pepper or a Goat Horn, then good for you. Otherwise, use what you have.

If you’ve got a rice vinegar that’s 5% acidity, you can most certainly change these to a be a shelf-stable, waterbath-process friendly pickle. My vinegar was only around 4.3% so I left them as fridge pickles. And did you notice these awesome jars!? I finally found them! The elusive Ball Collection Elite® 16-oz. jars. *siiiiiigh* And of all places, I found them in a Target. GO FIGURE. Not my Target, of course, but a Target like 5 towns away. After a year and a half of searching, they’re finally mine.

Hop pickles!

What with this being Can-It-Forward Day, it’s pretty much mandatory I post something canning-related. I know I mentioned it before, briefly, in a previous post. Can-It-Forward Day is, and I quote:

National Can-It-Forward Day lets everyone share the joy of fresh preserving. If you love garden fresh produce, we would love to show you how easy it is to preserve it to enjoy throughout the year. Whether you’re new to canning or are a Master Canner, we have recipes, tips and tricks to help make fresh preserving easy and fun!

Set aside some time to learn simple ways to preserve the fresh food you love and share your canning knowledge with friends and family. Whether you watch us on-line, host a home canning party or join us in person, we hope you’ll share your stories. Like us on Facebook then post your Can-It-Forward Day stories and photos on our page and in your status updates. And, join the conversation on Twitter with #CanItForward. No matter how you participate, we want you to enjoy fresh preserving and Can-It-Forward Day.

So consider this post my encouragement for you to get canning. As it goes, I’ve had some pint jars laying around just waiting to be filled. I decided to use up two of ‘em to make some pickles, beer pickles, to be precise. And yes you read that correctly: beer pickles. Or Hop-pickles!

If you remember, back in March, I recreated two of Brooklyn Brine Co.‘s most unique & awesome pickles: the Maple Bourbon pickles and the Spicy Maple Bourbon pickles. They were massively popular, both Jay & his dad are big fans. As if those bourbon pickles weren’t cool enough… Brooklyn Brine recently paired up with Dogfish Head Ale to make what they dub “the Hop-Pickle.” It’s essentially pickles made with Dogfish Head’s 60-minute IPA.

I know. More geniusness from Brooklyn Brine! Now, in my research, I saw that the actual Brooklyn Brine version there’s not only IPA, but Cascade “hop oil.” I could’ve done that too. The website sells it, so I could’ve bought my own, yes, but instead I chose not to. I decided to just go with the beer & see if I could achieve a good flavor without the oil. My first idea was to do the same thing that I did with the bourbon- just add it to the jars, then pour in the hot brine. But then I did some more investigative reporting and saw that they add the beer to the brine itself. Hm. Interesting.

So that’s what I did. I created a brine, packed my jars with cucumbers & spices, and then added the beer to the brine once it was boiled. Then I poured the hot beer brine into the jars.

And after that I was pretty much done!

I also didn’t use Dogfish Head IPA, instead I used Samuel Adams Latitude 48 IPA. Samuel Adams is my favorite beer, actually. The Summer Ale & Noble Pils are to die for in the spring/summer, and I can’t let a winter go by without the Cream Stout, Chocolate Bock or Winter Lager. I never met a bottle of Sam I didn’t like (except that Cranberry Lambic- that wasn’t a hit around here). Besides, I made these on the 4th of July so what better beer to use than a Sam Adams? Anyway, as far as the IPA goes, according to the Samuel Adams website:

Samuel Adams® Latitude 48 IPA is a unique IPA brewed with a select blend of hops from top German, English, and American growing regions all located close to the 48th latitude within the “hop belt” of the Northern Hemisphere. The combination of hops in this beer creates a distinctive but not overpowering hop character. The beer is dry hopped with Ahtanum, Simcoe®*, and East Kent Goldings hops for a powerful citrus and earthy aroma. The hop character is balanced by a slight sweetness and full body from the malt blend.

Sounds pretty good to me. It’s a nice tasting beer (I’m not really an IPA fan for the most part) so I figured, why wouldn’t it make nice tasting beer pickles? It’s a different kind of IPA than Dogfish Head’s, but I didn’t really want to make these too much like Brooklyn Brine’s pickles. They just inspired me, and the Sam Adams one is what I had on hand. If you like a different IPA- try it. Bluepoint, Dogfish Head, Sierra Nevada, Smuttynose, Lagunitas, Anchor… whatever. What’s the worst that can happen? They taste horrible? I doubt it. Beer + pickles pretty much = awesome. Just like the bourbon + pickles = awesome.

I made one jar pickle chips, and the other spears. I like to do that when creating a new pickle recipe so I can see which one is a better cut for that flavor. Some pickles scream to be put on sandwiches, others are just for a side dish or snacking.


Basically I used a regular, basic pickle recipe and added a bottle of beer to the brine once it was boiled. If you want to make it more like Brooklyn Brine’s, then add some caramelized onions & a bit of sliced up chili pepper to the cukes when you pack the jars. I didn’t do either of those things, mainly due to availability. I had onions, I just didn’t feel like caramelizing them, and I didn’t have any chili peppers around. I’m adding them into the recipe, you can do as you like.

MARILLA’S HOP-PICKLES MADE WITH IPA

Makes about 4 pints

Ingredients:

  • 8-10 small pickling cucumbers (about 3 pounds)
  • 2 cups white vinegar, 5%
  • 2 cups water
  • 2 tablespoons pickling salt
  • 4 sprigs fresh dill, 4 dill heads or 4 teaspoons dill seeds
  • 1 teaspoon pickling spice (divided into fourths)
  • a little sprinkle of mustard seed per jar
  • half of a medium sized white onion, caramelized (done beforehand, allowed to cool & patted “dry”)
  • 1 chili pepper, seeded & sliced
  • a dash of cumin seeds
  • 2 medium cloves garlic, each cut in half
  • 1 bottle Samuel Adams Latitude 48 IPA (or the IPA of your choice)

Directions:

  1. Cut a thin slice from the ends of each cucumber. This prevents a “mushy” pickle, as the ends of cucumbers contain an enzyme that makes them mushy. Place jars in canner to sterilize them and place lids in hot water to soften seal. Keep jars hot.
  2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil. Turn off heat. Add the bottle of beer (you will end up with leftover brine, it’s almost certain).
  3. Remove hot jars from canner. Divide the fresh dill or 1 tsp dill seeds, 1/4 teaspoon pickling spice, chili peppers, cumin seeds, onions and garlic among the jars (they should be still hot); pack in cucumbers.
  4. Pour the hot beer brine mixture over cucumbers to within ½ inch of rim (head space). Place lids, then bands, turning only to fingertip tight. Let sit in a cool dark place for 24 hours. Check seal. If not sealed, put the jar in the fridge and enjoy right away! If sealed, allow jars to sit for one week before opening for optimal flavor.

Before anyone gets on my ass, no I didn’t process them. I figured the salt & vinegar was enough to ensure safety, not to mention the fact that I had a feeling they’d be opened & eaten fairly quickly. If you want to process them, then go right ahead. An experienced canner should know exactly how long, etc (as a general rule it’s 10 minutes for pint jars, 15 for quart). However there are a lot of pickle recipes (like this one) that don’t require processing, the lids seal as soon as the liquid/jars cool. I’ve never had a problem with doing pickles this way now & then, but obviously you need to make sure all of your produce is 100% clean and that your equipment is 100% sterilized, and that you’re using white vinegar with 5% acidity. Yes, yes, yes, I know the USDA would have my head for that. But whatever. I’m nothing if not a rebel.

And of course… I get a little creative sometimes with the labels. Heh.

Now I’ll sit back, let my dad & Jay (well when he comes back from Ohio/Illinois, anyway) enjoy their new batch of pickles, and wait to see what other genius pickles Brooklyn Brine Co. will come up with. Then I’ll see if I can match their genius (again) myself. In the meantime- go explore canning! It’s easy, fun, useful, constructive and it’s pretty much a cheap thrill. Here are some excellent canning resources:

Latitude 48 IPA Pickles! on Punk Domestics

Red onion revolution.


Happy July! I guess summer is officially in full swing, right? Summer is the time for fresh everything. Fresh veggies, fresh fruit, fresh herbs. And obviously, taking advantage of having those fresh herbs around is a must. So I try and use my fresh dill (see above) for pickles rather than dill seed as much as I can. ‘Cause before you know it, it’ll be fall and then winter again, and this will all be a memory. And because it’s summer, it’s also pickling time. Which means that anything and everything is in danger of being pickled.

So watch your back around me. You might end up in a mason jar, like this red onion.

Yup. Pickled red onions. Another stupid easy refrigerator pickle recipe that takes about 10 minutes to make and that looks absolutely gorgeous. I found the recipe on Punk Domestics, so big thanks to them & Comfy Cuisine for making the burgers & hot dogs at my day-after-father’s-day barbecue extra awesome. Yep- that’s right- these pickled onions are excellent on hot dogs, too. And sandwiches. AND THEY’RE SO EASY TO MAKE.

Fridge pickles were my foray into the world of canning. Just last year around this time, I ordered a canning kit and as it was on it’s way, I made some jars of refrigerator pickles. Just to get a feel for it. It was so fun and easy, I knew I wanted to keep doing it. So I made some rhubarb ‘fridge jam. The cool thing is that you can use any kind of jar for refrigerator pickles (and refrigerator jam). An old spaghetti sauce jar, an old pickle jar, an old glass mayo or peanut butter jar, a decorative jar, basically anything that’s food safe. But it doesn’t have to be a canning jar!

I actually got the jars I used for the onions (and the pickles below) at a local dollar store. The name is ‘Frutta Delprato’; I had never heard of them (a simple Google told me they’re available in NZ and AUS- weird!), they had a gold tone one-piece screw-on lid, and it didn’t seem canning-safe or as reliably made as a Ball jar, so I got a few to just use for quick fridge pickles and fridge jam. And of course for storage. It’s always good to have extra jars lying around, especially for excess pastas, grains, rice, nuts, granola, etc. Just be sure to always sanitize them. I know it sounds really obvious, but it’s a must for any food storage container, especially when making pickles or jams. Thoroughly wash both the jar and the lid in very hot sudsy water and rinse before using. I should really thank the canning boom & this whole Pinterest mason jar craze for making this stuff so freakin’ popular & readily available. I plan on going back to that dollar store and stocking up on some more of these jars.

You can get jars in many shapes and sizes: Leifheit jars, Quattro Stagioni, Le Parfait or these pretty Bormioli Rocco jars are all excellent ideas for storage or refrigerator pickles. Of course you can use your canning jars too, but I find that I’d rather use a separate jar and save the canning safe ones for actual canning. Although apparently Quattro Stagioni can be used for actual canning too, I can’t personally vouch.

PATTI’S PICKLED ONIONS (adapted from Comfy Cuisine to make one half-pint)

Ingredients:

  • 1/4 cup water
  • 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • 1 teaspoon pickling spice
  • 1/2 teaspoon Kosher salt
  • 1 medium red onion, peeled and sliced thinly

Directions:

  1. In a medium pot, bring 1 cup of water to a boil. Add sliced onion and blanch for 1 minute. Drain.
  2. In a small saucepan, bring brine ingredients to a full boil. Add drained onions and cook for 1 minute.
  3. Let cool and pack into pint jar.
  4. Refrigerate overnight.

And that’s it. Seriously. You’re done.

The only thing is… you might have bought an extra red onion or two. Or maybe not all of your red onion would fit in one jar. And maybe you also have some extra brine. That means you’ll want to make something else to use those up. So you might want to make some red onion refrigerator pickles.


Pickles, pickles, everywhere. Wow, look at this: a two for one recipe post today! You guys are so lucky. I hadn’t made pickles with red onions before, just white onions. Now I’m wondering why I never did! It seems kinda obvious now that I think about it. It might be because I have mostly white onions in the house, and when I have a red onion I use it for salad (I adore red onions in a nice crisp salad with blue cheese dressing!).

REFRIGERATOR PICKLES WITH RED WINE VINEGAR & RED ONION

Makes about one pint (16-oz.) jar

Ingredients:

  • 3 medium pickling cucumbers, or one large cucumber (unwaxed), sliced
  • 3-4 sliced red onion “rings”
  • 1/4 cup red wine vinegar
  • 3/4 cup white vinegar
  • 1 cup water
  • 1 tablespoon Kosher or pickling salt
  • 1/2 teaspoon pickling spice
  • 1 clove garlic, smashed slightly
  • 2 sprigs fresh dill (or 1/4 teaspoon dill seed)

Directions:

  1. Boil the vinegar, water, pickling spice and salt in a medium saucepan. Meanwhile, put your garlic and red onion in the jar, and then pack your veggies in the jars. If you prefer a less raw taste, you can blanch them first or even cook them in the brine. They’ll stay crisper if you don’t, however, and that’s how we like ‘em here: crisp.
  2. Pour your just-boiled brine over the veggies in the jars. Wipe the mouths clean and seal. Don’t seal too tight or the lids will explode when you open it from the building of gases as it ferments.
  3. Let them sit in the fridge for one to three weeks before eating. The longer they sit, the stronger the flavor.

I really like the way the red onion looks in the jars, don’t you? It’s pretty.

So it took me like, I don’t know, a half hour tops to make both of these. Probably less. Don’t tell me you don’t have time for this stuff, ’cause that’s a bunch of crap. Anyone who says they don’t have time to cook, or bake, or make things is a freakin’ lunatic liar. I swear. And you can hate me for saying this but it’s true. Not everything takes a long time- you’re probably just lazy.

But that’s okay. Save the awesomeness for people like me.

And speaking of awesomeness, this year’s Can-It-Forward Day is July 14th. Don’t forget to get involved. Here’s a little info and background from FreshPreserving.com:

National Can-It-Forward Day

Join National Can-It-Forward Day on Saturday, July 14, 2012!

National Can-It-Forward Day lets everyone share the joy of fresh preserving. If you love garden fresh produce, we would love to show you how easy it is to preserve it to enjoy throughout the year. Whether you’re new to canning or are a Master Canner, we have recipes, tips and tricks to help make fresh preserving easy and fun!

This year the National Can It Forward Day will originate from Minnetrista a cultural center in East Central Indiana, and the original home of the Ball Brothers. On Saturday, July 14th, Jarden Home Brands, the makers of Ball® brand fresh preserving products, and the Minnetrista Master Preservers will demonstrate just how easy it is to preserve fresh produce for delicious results. And, chefs from the American Culinary Federation will share their recipes using these preserved products. New and exciting this year is the Ball® FreshTECH Automatic Jam & Jelly Maker. Watch as it transforms fresh fruit, sugar and pectin into mouthwatering homemade jam. This small kitchen appliance allows you to enjoy homemade jam or jelly in just 30 minutes. It uses SmartStir™ Technology to automatically and consistently stir your jam or jelly while it cooks. You don’t have any guesswork and you don’t stand over a hot stove – you just set it and go! Who ever dreamed delicious could be this easy?

Set aside some time to learn simple ways to preserve the fresh food you love and share your canning knowledge with friends and family. Whether you watch us on-line, host a home canning party or join us in person, we hope you’ll share your stories. Like us on Facebook then post your Can-It-Forward Day stories and photos on our page and in your status updates. And, join the conversation on Twitter with #CanItForward. No matter how you participate, we want you to enjoy fresh preserving and Can-It-Forward Day.

It’s a great way to start canning, if you’re new to it. There will be video demonstrations and all kinds of fun stuff. Plus, there are downloadable jar labels, and a list of amazing nationwide Farmer’s markets that are participating in the 2012 Discover You Can program℠. So get on it! The Fresh Preserving website has tons of info for you. Canning isn’t something to be scared of, it’s totally fun… so get yourself some jars, some equipment & some fruits & veggies and start preserving. Shit. Making something new is so awesome & empowering, even if it’s just pickles. Stop being afraid of new things. If you take just one thing away from this blog, make it that. Alright… enough preaching for today.

And if you’re not into preserving, but you’re into baking, and you’re also into small kitchen appliances & KitchenAid.. then you’ll like this news. It’s somewhat exciting. I was asked by MarketVine (a Dell company) to create a little mini-store filled with a select amount of my favorite KitchenAid items. It’s right here on the website, and of course, you can always buy other things that aren’t in my store, since all of the items are sold via KitchenAid.com! There are great prices on there, and also some great refurbished items available for a low price. The store can be accessed by all pages on the blog just by clicking the banner up at the top- you see it? The one that says “My Favorite KitchenAid Things”? Yep. That one. Just click it and you’ll be transported to my little store where you can shop till your hearts content. You all know how much I love KitchenAid, and Lola, and so this is very exciting for me. If you’ve always wanted your own Lola… then go get one!