Canning

Quince Jam

Quince are an under appreciated fruit.  Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way.  My grandmother use to include them in other jams and jellies because of their high pectin content.  But they are also make lovely jam

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Quince are an under appreciated fruit.  Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way.  My grandmother use to include them in other jams and jellies because of their high pectin content.  But they are also make lovely jam

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Preserving the fruits of GPS labor

GPS Farm Stand This Summer, I added a new stop to my weekly Farmer’s Market rounds.  In a good week I am able to visit the Pike Place Market at least once, the University Market on Saturday and either Columbia City (Wednesdays) or Madrona (Fridays) or Broadway (Sundays) once. This year, however, stopping at Madrona

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Slide 1

GPS Farm Stand This Summer, I added a new stop to my weekly Farmer’s Market rounds.  In a good week I am able to visit the Pike Place Market at least once, the University Market on Saturday and either Columbia City (Wednesdays) or Madrona (Fridays) or Broadway (Sundays) once. This year, however, stopping at Madrona

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Jam Making 101

  Summer’s Gift I recently happened into 8 pounds of deliciously ripe, honey sweet Green King figs.  By “happened into” I mean that my neighbor across the hall got a whole bunch of these rare local treats from a tree at his mom’s house somewhere on the east side of Lake Washington.  Green  King figs,

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Slide 1

  Summer’s Gift I recently happened into 8 pounds of deliciously ripe, honey sweet Green King figs.  By “happened into” I mean that my neighbor across the hall got a whole bunch of these rare local treats from a tree at his mom’s house somewhere on the east side of Lake Washington.  Green  King figs,

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Canned albacore tuna

This recipe is from Jeremy Brown, local fisherman, who was in charge of the Slow Foods Seattle Tuna Canning Class in January 2012.    At that demonstration, half pint glass jars with screw top lids were used.

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This recipe is from Jeremy Brown, local fisherman, who was in charge of the Slow Foods Seattle Tuna Canning Class in January 2012.    At that demonstration, half pint glass jars with screw top lids were used.

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Canning Tuna with Slow Foods Seattle

Slow Foods Seattle held their 2nd Annual Tuna Canning Workshop, directed by local fisherman Jeremy Brown on Sunday January 8, 2012.  This event caught my eye for a couple of reasons. First,  I am a big fan of preserved fish in all of its many forms.  Sardines, anchovies, octopus, tuna, herring, the whole world of

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Slide 1

Slow Foods Seattle held their 2nd Annual Tuna Canning Workshop, directed by local fisherman Jeremy Brown on Sunday January 8, 2012.  This event caught my eye for a couple of reasons. First,  I am a big fan of preserved fish in all of its many forms.  Sardines, anchovies, octopus, tuna, herring, the whole world of

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Pickled Asparagus

Pickling is a great way to put aside asparagus during the spring season to be enjoyed all year long.  This recipe gives a pickle with a mild dill flavor, great in a bloody mary or on a relish plate. Note that the amount of brine below is enough to make about 4 pint jars of

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Slide 1

Pickling is a great way to put aside asparagus during the spring season to be enjoyed all year long.  This recipe gives a pickle with a mild dill flavor, great in a bloody mary or on a relish plate. Note that the amount of brine below is enough to make about 4 pint jars of

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