Homesweet Homegrown Winners + Recent Recipes Elsewhere

June 6, 2012

Thanks to all of you who took the time to enter the Homesweet Homegrown giveaway last week! Winners of the books and seed kits are commenters #153 (llp) and #544 (Sarah). I’ll have another giveaway up tomorrow, so check back for that!

I don’t know if you’ve noticed, but recipe posting has been a little around these parts lately. I hope to remedy that soon. However, in the meantime, I thought I’d point out some the recipes I’ve written for other websites, in the hopes that it will satisfy your hunger for new preserving recipes.

Pickled Garlic Scapes – These are one of my favorite pickles. Garlic scapes are in right now (at least in my area) and their season doesn’t last long, so put some in jars today!

Pickled Spring Onions – I love these on burgers. A jar made now will be wonderfully pickle-y in time for July 4th cookouts.

Pickled Harukei Turnips – A quick pickle made from those white, creamy Japanese turnips.

Raspberry Jalapeno Jam – Sweet, spicy and so good with creamy goat cheese.

Honey Sweetened Strawberry Jam – If you’re trying to avoid refined sugar, this is a great one.

Pickled Blueberries – These are so good tossed on top of salads.

Seasonal Flatbreads – My June piece in Grid Philly was all about flatbreads. They are delicious! The piece is on pages 18-19.

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14 thoughts on "Homesweet Homegrown Winners + Recent Recipes Elsewhere"

  • Hi Marisa!
    I am thrilled about your book. My congratulations to you on an amazing accomplishment. I made peach jam with some peaches I picked up in Fredericksberg, TX this weekend- turned out great! I will send some to Raina, Andrew and Emmett tomorrow. I have some strawberries in the fridge macerating for tomorrow’s project.
    Thanks again and all my best,
    Elizabeth Oehler

  • Hi, I randomly found your website (when I was looking for tips on keeping salads fresh in jars) and love it! I bought your book. It arrived yesterday and is beautiful. I am looking forward to getting into canning, as it has been an interest of mine. I live in Amsterdam now and need to figure out what seasonable veggies I can get where in order to can. I lived in DC for 11 years so appreciate your posts and hints to the area. Your cookbook is really beautiful and super clear for a complete beginner like me! I appreciate it!
    -Chloe

  • Hi,
    Ordered and finally recieved your book yesterday and ended staying up waaayyyy to late reading it! It’s great, thanks! Am super inspired! 😀
    Though I’ve a question that I’ve been pondering about for a while, whilst reading Swedish/Norwegian/US/UK/French preserving books. How come all US books/blogs always and only use hot water canning? I grew up just filling the jam/cordial/pickles all the way up in warm sterilized jars and put the lid on. When it cools, the lid pops creating the seal and it keeps for ages. Same method in UK and France, where they also use “sulphurized paper” on top instead if the lid (I think, haven’t translated it 100% yet!). We use water bath canning too but not to the same extent as you do. Is it because of law and/or the threat of lawsuits or “just” FDA regulations/advice? Just curious… 🙂
    /Charlotte, who’s going to have a rhubarb preserving weekend!

    1. Charlotte, the boiling water bath method is the gold standard for canning in the US. It is what the USDA recommends and so it is irresponsible to recommend any other method in a book published in this country. Europeans are far more relaxed about their preserving methods.

  • Hi Marisa
    I was looking for a pickling recipe and like Chloe stumbled upon your blog. I’m planing on getting your book. Thanks for all the yummy recipes!

  • Hi Marisa, Your timing with these pickle recipes is perfect. Just got both scapes and turnips in my CSA box this week 🙂 Hope you’re enjoying your book-related travels!

  • I’m glad you answered the question about European canning vs. U.S. canning – I’ve got tons of recipes from Austria and England and I have the hardest time trying to adapt them to U.S. methods of canning. While I’m fine with them for my own family, I participate in food swaps (The From Scratch Club swaps where you’re coming in August) and I’d like to not risk the safety of strangers (my husband thinks it’s sad that I care more about them then my kids!) It’s really hard to figure out times and headspace for my Oma’s jams!
    My garlic scapes are ready and I think I’ll make some pickles tomorrow, thanks for the recipe!

  • Pickles spring onions sound wonderful. I really can’t wait to get into the full swing of canning this summer with lots of peppers and tomatoes. And I can’t wait to get a copy of the Food in Jars Cookbook!

  • The rosemary rhubarb recipe in The Inquirer sounds delicious as does the Raspberry Jalepeno jam. A technical question: how do I remove the seeds from red raspberries? I want to make seedless jam. The holes on the food mill and/or ricer are too big. I tried forcing the pulp through a seive and that didn’t work either. Should I try raw berries or cooked? Please help.

  • Hey Marisa! I wanted to let you know that I made the pickled garlic scapes and they are AMAZING. I actually grilled some a bit to add a bit of char flavor and they turned out even better. Thanks for the recipe. When are you coming to Baltimore for a demonstration?

  • Hi Marisa,

    I am anxiously awaiting the arrival of your book (so excited), but in the meantime, my blueberry crop shares have arrived (24 lbs!). I plan to make your pickled blueberries, but have a question….does these require a hot water bath? If not, how long will they keep? I would like to make some to gift and to use throughout the long winter months in Minnesota.

    Thanks! Stephanie