Category: Preserving the Harvest

  • Homemade Violet Jelly

    Homemade Violet Jelly

    Wild violets are among the first splashes of color that appear in spring to break up the drabness of winter. As the name would suggest, they’re most often a deep purple-blue (although some varieties are white or yellow) and are borne amidst heart-shaped leaves.

    To many, they’re weeds, but as you know, my definition of weed is vastly different from most others’. That, combined with the fact that we’ve been stuck at home for the past two months and looking for sources of entertainment, inspired a foraging trip (across the driveway). The result of that trip was violet jelly, the prettiest jelly I’ve ever made.

    Homemade Violet Jelly

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  • Red Cabbage Sauerkraut

    Red Cabbage Sauerkraut



    Homemade sauerkraut has become a staple for us around here, particularly during the winter when there’s not much in the way of fresh produce. We’ve made a more traditional sauerkraut on numerous occasions in the past, but since kraut is infinitely customizable, I wanted to make something a little more colorful… enter this easy red cabbage sauerkraut.

    Okay, it’s not exactly a culinary breakthrough, but it’s pretty and delicious, and with some added beets and carrots, makes for a really nice addition to any sandwich or burger, or just a simple side. Plus, you get the benefits of all those phytonutrients that tag along with dark vegetables.

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  • Pickled Red Onions

    Pickled Red Onions

    Pickled Red Onions

    I’m a big fan of onions.

    Caramelized? Yep. Stir-fried? Sure. Onion rings? You really need to ask?

    But raw, especially the red ones, can be a little much. The really sweet ones are okay, but once you get beyond that, they’re just a bit pungent and potent and spicy.

    I’ve recently developed a soft spot for pickled onions. They’re a nice compliment to a wide variety of dishes and add a nice fresh flavor to otherwise heavier meals.

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  • Tangy Sweet Pepper Jam

    Tangy Sweet Pepper Jam

    Sweet Pepper Jam

    Sweet pepper jam. It’s a little tangy, a little tart, a little sweet, and a little savory. But it’s all delicious.

    Get a pot of this bubbling on the stove and it’ll fill the house with an aroma that will leave your mouth watering. Only a few ingredients required, then just wait until it cooks down and thickens up. It can definitely be canned, but it may not even last that long.

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  • The Final Harvest: Green Tomato Salsa

    The Final Harvest: Green Tomato Salsa

    Green Tomato Salsa

    Sadly, tomato season is now over. And for most of us, that means we end up with a bunch of tomatoes that are in various states of ripeness. Ordinarily, I bring them all in and let them ripen (I just put them on a piece of cardboard in the basement and lay a sheet of newspaper over the top) to get one last batch of sauce.

    But rather than the usual sauce, this year I wanted to try something a little different and make a green tomato salsa (or relish). I’ve had fried green tomatoes, but green tomatoes aren’t really something that’s on the menu around here (I prefer mine to be vine-ripened and juicy, but come October, it’s not really an option anymore). So in the spirit of experimentation, I gathered up what green orbs were left in the garden and got to work.

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