• May 30, 2013 11:43 AM
    Message # 1305630
    Inspired by our June presentation on food preservation and fermentation, the Sharing Secrets question for June is:"Do you preserve any of the produce you grow, and how?”
  • May 30, 2013 3:22 PM
    Reply # 1305806 on 1305630
    Yes!  Canning: Sweet gherkin and garlic dill pickles, honey strawberry-rhubarb, honeyed kumquats, honey-spiced peaches.  Yum!
  • May 31, 2013 1:59 PM
    Reply # 1306470 on 1305630
    I make pickled preserved lemons with our meyer lemons; dried herbs; yellow squash pickles; honey in glass jars (a self-preserving product from our hive); furniture polish and hand lotion of beeswax obtained from honey extraction. 
  • June 10, 2013 7:36 AM
    Reply # 1313570 on 1305630
    I can fig preserves, mixed berry preserves, American peach chutney. For the first time trying caper berries preserved in salt, fermenting dill pickles, canning peach jam, tomatillo salsa, and roasted red peppers. I also freeze tomatoes for future use.
  • July 09, 2013 10:03 PM
    Reply # 1337127 on 1305630
    Deleted user

    Lavender flavors sugar.


    Rosemary, bay leaves and other aromatics are dried for potpourri.


    Edible flowers like violets and rose petals care candied for decorating cookies and cakes.


    I make a killer kumquat jam. Killer because it takes so long to prepare those little guys I swear I'll be dead before finished):-


    When the local critters leave enough tomatoes for more than table use- I dry and pack in EVOO.

Powered by Wild Apricot Membership Software