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Archive for the ‘Cooking’ Category

Beacon Food Forest 2019

The BFF is maturing and bearing fruit. You can sign up to be a summer steward now.

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Rhubarb Crisp

The rhubarb is exploding out of the ground – it’s time to make a crisp!  There are many ways to eat this tangy plant but my favorite way is in a crunchy, nutty, sweet and sour dessert. Ingredients: Fresh rhubarb stems 1/4 cup tapioca or flour for thickening the juices 2 cups sugar One cup […]

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Spending a day with basket master Peter Greer at his Golden Bay, New Zealand studio was a wonderful experience. He’s an amazing craftsman and an excellent teacher. Weave over and under four sticks at a time to start the base. Dipping the pointed ends for upright weaving in soap helps them slip in more easily. […]

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Visiting my daughter in NZ we went to a fall harvest market. A bit odd as it was spring when I left Seattle!

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Visiting my daughter in NZ we went to a fall harvest market. A bit odd as it was spring when I left Seattle!

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Walking on a beach with friends in Otaki, New Zealand I mentioned I was interested in basket weaving. “Oh the man who made the baskets in Lord of the Rings is just up the street” said one of them. So off we went! Mr. Douglas welcomed us in and shared tips for good baskets: Don’t […]

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Walking on a beach with friends in Otaki, New Zealand I mentioned I was interested in basket weaving. “Oh the man who made the baskets in Lord of the Rings is just up the street” said one of them. So off we went! Mr. Douglas welcomed us in and shared tips for good baskets: Don’t […]

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Chive Flower Vinegar

Chive flower vinegar is delicious and easy to make! Pick fresh chive flowers. Pack a clean jar two-thirds full with the flowers. Add white vinegar. Let sit for two weeks in a cool, dark place then strain and enjoy! Someone just commented that they like making a chive butter too.  What do you like doing […]

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New Roots is a flourishing urban farm with much to offer. Papaya Guava Chickens!

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California Citrus!

I’m visiting my family in Southern California and there is glorious citrus everywhere. Salted citrus in lemon juice brine with bay leaves and pepper corns. This will be ready in 3-4 weeks when the rind softens. Here’s a NYT recipe for preserved lemons.

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