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QUENCH

 

HANDMADE GATHERINGS

 

A YEAR OF PIES!

 

HOMEMADE LIVING: HOME DAIRY

 

HOMEMADE LIVING: KEEPING BEES

 

HOMEMADE LIVING: CANNING & PRESERVING

 

HOMEMADE LIVING: KEEPING CHICKENS


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  • I had the most profoundly memorable experience today. The cookbook club at Haywood County Library (the county adjacent to mine) hosted me, and by hosted, I mean 12 ladies selected recipes from my book
  • What better way to clear out a case of the Mondays than a giveaway?! See that lovely locally-made wooden bag dryer there on my wall? Want to win one of your own (you do, trust me)? Pop on over to small measure to enter. Link is in my profile.
  • This guy right here? While he might be growing bigger every day, the truth is that becoming a mother has helped me to grow. To be more present. To be more patient. To be more empathic. As I tell all my soon-to-be-mama friends, parenthood is the toughest work you'll ever do, with by far the biggest payoff. The lovin', and the learning, are so, so good. Happy Monday, friends.
  • Today was a good day. This view, from the top of our road, certainly helped make it so.
  • I think the 48-hour flu I've been fighting has finally succumbed to my assault of grapefruit seed extract, osha root, propolis, elderberry syrup, Oscillococinum, apple cider vinegar, rose hips, hibiscus, ginger/lemon/honey/cayenne tea, and neti pot with goldenseal tincture. I don't take getting sick sitting down. And now, a winter storm, possibly. Bring it, I say. Happy weekending, friends!!!
  • This guy.
  • I've been waiting, for a book like this, to come into my life. Whoa. Picked this up a few weeks ago at @screendoorasheville as a New Year's gift to @glennbenglish. Just started reading it myself and it couldn't possibly be more of what I need to see, right now. Completely on point, wholly attuned to what I'm presently sensing and curious about and inspired by, and infinitely humbling.
  • Warm enough today to play soccer down in our lower field, do a bit of weeding in the garden, and push a nearly-too-big 4 year-old in his
  • New year, new moons, new calendars. Right on, right on.
  • @shelterprotectsyou has been posting images of the wedding she and @sheltercollective had here in September all week. They built this altar for the ceremony, and it's still here, just past the house, on the way to the chicken coop. We pass it every day. Some days, I casually note its beauty and the way it feels like an outdoor church here in our forested cove. Other days I barely register it as I scurry about, doing this and that around the property. Today, though, in the stark, grey, drizzly setting, it was quietly regal. Happy to have had her visuals prompt me to stop, look, and listen to this physical testament to love.
  • The chickens told me they much prefer the rain this week to last week's frigid weather, thank you very much. I couldn't agree more.
  • These potatoes @tableasheville changed my culinary life. They called them hash browns, but they were unlike any I'd had before. Par-baked perhaps, smashed into halves I'm guessing, and then roasted and maybe finished with a quick fry in the skillet and scattered with large sea salt granules? Whatever the method, the result was a creamy, yellow center and a crispy, salty exterior. Quite possibly the best hash browns I've ever had.
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March Can Jam: Alliums!

I’m participating in Tigress’ Can Jam. For the uninitiated, the Jam consists of a year-long, home-based, monthly canning session, dedicated to one ingredient, chosen by one lucky blogger (who signed up for the Can Jam right at the onset of its announcement.) For the month of March, yours truly gets to choose the ingredient that all Can Jam participants will be rendering into some canned delicacy of immeasurable and highly laudable delight (or at least, one hopes…).


I don’t know where most of you live, but for me, situated as I am in the mountains of western North Carolina, not much is growing here in March. The farmer’s markets don’t even start up again until mid-April. Even then, for the most part all you’ll find are leafy greens and the occasional radish on the farmer’s tables, with maybe a stalk or two of rhubarb, if you’re lucky.

Which is why all-things-Allium seemed like the obvious choice for this month’s Can Jam. From tender, green scallions, chives, scapes, ramps, and leeks to papery, husky onions, shallots, and garlic, the Allium family is the vegetable world equivalent of the guest who shows up at 6:50 p.m. for the cocktail party that begins at 7:00-by showing up early and motivated as all get out, they get the party started. Alliums are ready for the good times to begin again.

Much like last’s month Can Jam ingredient, carrots, Alliums are also low-acid foods. Accordingly, once canned and hermetically sealed into an anaerobic environment, latent botulism spores found on Alliums can become activated and thrive. I don’t want that. You don’t want that. No one but the botulism spores wants that. But you just can’t let them win! You must resist! Refer to Tigress’ erudite tutorial on properly acidifying low-acid foods for safe water bath canning here.

From onion chutneys, to scallion relishes, leek confits, garlic jam and so, so very much more, you’ll find some Allium that tickles your fancy, both safely and deliciously. You’ve got an entire family here; surely you’ll find at least one family member for whom you don’t mind being sat next to at the dinner table!

*Begin posting your recipes March 12-19th. If you need a refresher about posting specifics, refer to the main Can Jam link in the beginning of this post. Let the sulfurous breath begin!

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