I am so enjoying the change of season this year. We’ve had a glorious stretch of sunny, crisp days here in Philadelphia, and I’m feeling awfully grateful for the beauty of this particular autumn.
A dear friend sent me two boxes containing apples and quince from her trees. I dashed through the farmers market this morning and came home with apples, asian pears, sea scallops, and a giant bundle of white turnips, which are destined for this soup. Life is good. Now, links!
- Martha makes grape jelly (and with a swoon-worthy jelly bag, to boot).
- Roasted tomato butter (not safe for canning, but delicious sounding nonetheless).
- Ground cherry salsa fresca (sadly, I’ve seen relatively few ground cherries this year).
- What do you do with your apples?
- An interview with Erica Strauss, about fermentation, homesteading and her new book.
- Smoked garlic scape salt (bookmarking this one for spring).
- The last big canning session before packing it away for the season.
- Spicy pickled red onions.
- Honey sweetened quick dill pickles (just the thing if you’ve got any end of season cukes).
- Fighting germs with an asian pear remedy.
- Alana’s new book came out this week and Leite’s Culinaria has a little excerpt.
The winner of the Masontops Fermentation Set is #277/Camellia El-Antably. Congratulations! And did you see the announcement about the Masontops Pickle Pipe Kickstarter campaign? They’re doing incredibly well!