cooking

Getting canned

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Buying fifty pounds of peaches for fifty dollars seemed like a dandy idea at the farm. After all, I’d easily preserved that much in…

Life’s a peach

Life’s a peach

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Everything about summer in the South is enticing. The lush green of the landscape, the hum of the cicadas, even the sultry, hot air…

Under pressure

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In this, our fourth year of food preservation, I’ve finally found the nerve to try something that has long given me the heebie geebies:…

We got the beet*

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Until last year, hubby and I both assumed we hated beets. But then we discovered what we like to call Beet Crack, and our…

The FOG days of summer

The FOG days of summer

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As a general rule, for health and environmental reasons, the only meat I consume is the freestyle-swimming variety. But a couple of times a…

Strawberry fields forever

Strawberry fields forever

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I hereby declare canning season officially open. Eight gallons of delicious local strawberries found their way to the wee homestead this week, and a…

Breaking bread

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Since first attempting homemade bread last year, I’ve gotten pretty good at focaccia and pizza dough, but the plain, light sandwich loaf remained elusive….

Iron chef

Iron chef

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A bag of fresh spinach bigger than my head has been taunting for the last week, daring me to let it go bad. And…