You are currently browsing the monthly archive for October 2011.

In order to preserve Summer’s bounty, I do many things. I can, freeze, and dry my way to a wonderful winter full of locally gathered and sourced ingredients.

Applesauce cooking

Making some applesauce!

Summer's Bounty

A small portion of my preserved food!

Another thing I do, that is probably the thing that most preserves the flavors of summer this.

Frozen Thai Basil

This is Thai Basil in the perfect state to throw into a curry later this winter. I love making these and freezing them. Mostly I do this with basils, parsley, cilantro, and fennel greens.

Blending
First I take all my fresh herbs from the garden (leaves only) and put them in my food processor. Then I put some water in and whiz it up, spoon it into an ice cube tray and put it in the freezer. Once it’s frozen pop out those delicious little cubes and put them in a freezer bag labeled as what they are.

This is a great way to preserve herbs. I throw them in soups and sauces for extra fresh flavor.

 

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It was Summer last time I posted and now it is Fall! How time flies when progress is being made. My cabinet is bursting with dried herbs, tea blends, and canned jellies, jams, and pickles. I’ve designed Ellipsis’s new logo and ordered labels for all the teas and jellies. Also I’ve acquired quite a large backlog of books! New ones, old ones, good ones, better ones and they all have to be cataloged!

So things are moving along. Of course they would move along a lot faster if there was more money, but alas things are as they are.

There are some other very exciting developments happening, involving a book club and Etsy. Of course all good things come to those who wait patiently  . . . right? Well yes, but of course there is always hard work involved.

Check out Alibris for new books I am adding all the time!

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