I learned a long time ago how to dye fabric using fruits and vegetables (thanks to my mom and her degree in “3D textiles”: she would dye all her own materials and make sculptures from resin-saturated fabrics… I know, right!?). Alas, the wisdom she bestowed upon me escaped my “vault of knowledge” along with a great many other things over the years. Fortunately, the Internet exists. And extra fortunately, someone decided to show us all how it’s done! Continue Reading
Butter. It makes everything better. But what could possibly make butter better? Honey and summer fruits of course! Not as sweet as jam, not as salty as plain butter – just delicious and perfect for a special breakfast treat. Let’s make some Blackberry Honey Butter!
I’m sort of a cocktail aficionado…in that I have a fully-stocked bar cabinet in my house. My favorite parts are the little things that take a drink over the top; that next level that will have your friends asking for your secret. And, friends, flavored syrups are a great way to get there. Check out how you can whip up some of your very own in your kitchen!
Basically, there’s one formula you need to know and then the sky’s the limit. Continue Reading
The EWG released the new Dirty Dozen* this week and it’s a motley, pesticide-filled group. Among the most un-wanted are apples, spinach and potatoes. Potatoes! America’s favorite pseudo veg! To get your handy-dandy pocket-sized list of the Dirty Dozen (and Clean15) follow this jump. And to read more about pesticides in produce, go to ewg.org.
The other day I ate an entire package of raspberries in one sitting (which I suppose is better than a whole can of Pringles, right?). If you have a little more patience and, you know, actually plan to can, freeze, or gift your garden’s fruit, may I suggest printing out these very cute, very FREE downloadable labels and gift tags?
Fruit rollups. Delicious, chewy, and full of sugar, corn syrup, gelatin, and chemicals. Oh, and remember the ones with the tongue tattoos?!
But, like most good things, you can make them at home – cook, puree, spread, and bake. No, they’re not three feet long, but they look amazing.
Read all about it at Green Kitchen Stories.
I got The Amazing Apple Book for Christmas 1993, and I adored each of its pages. My favorite project included carving a face in a fresh, ripe apple and leaving it out to dry and shrivel into a little fruit flavored shrunken face…though my parents always made me store mine in the basement, and they usually caught a coat of mold.
But, Floral Showers seems to have this perfect fall project down. Super fun!
This one above my favorite: It looks like Conan! Continue Reading
Come fall time, apples simply seem to just find themselves in our kitchens. From sales at the super market, to orchard picking excursions, or from the trees in your own yard and neighborhood, autumn is abundant apple time.
And, apparently, it’s quite easy to use ’em in bulk by making your own apple chips, perfect for adding to granola or cereal or just munching for a healthy snack. Here’s how.
My recent visit to the State Fair has taught me two very important new concepts: first, everything is better in mini (mini rabbits, mini cheesecake); and second, all foods are better on a stick.
And, oh buddy, do these Pie Pops capitalize on both. “Scoochmaroo says ‘These little beauties can be assembled with pre-made ingredients or from scratch. I used this pie crust recipe and the following filling to utilize fruit in season at the time:
- 2 fresh peaches
- 1 Tbsp flour
- 1/4 cup sugar
- 1 Tbsp butter
- Fresh nutmeg and cinnamon to taste
- Two pie crusts
- Lollipop sticks”
The problem is, it’ll be impossible to eat less than ten! Continue Reading
With basic canned cherries accomplished, I thought it might be fun to try a twist on preserving the rest of the cherries. I’d seen ‘bourbon cherries’ in gourmet shops…fresh whole cherries swimming in bourbon, adding that smoky oakiness to the cherries, and the cherries giving their sweetness to the bourbon. Here’s how to do it at home:
Step One. Continue Reading