For most of the year, my work is confined to my apartment, where I cook, take pictures, and write. Then summer comes and I spend vast swaths of time traveling to distance cities to teach, demonstrate, or collaborate. This last week was heavy on the traveling and collaborating.
I spent Wednesday and Thursday in San Francisco, filming a canning video with the crew from Brit + Co. From there, I flew a very indirect itinerary to Indiana, arriving on Friday morning for Saturday’s International Can-It-Forward day (which was totally delightful). I headed home on Sunday morning and was so happy to sleep in my own bed last night (blame the lateness of these links on my extreme weariness). Here are this week’s links!
- Think apples are the only fruit you can sauce? This peach sauce will have you thinking again.
- A jam technique comparison.
- Pickled sour cherries (if you can still find ’em).
- Homemade cocktail cherries.
- Blueberry and lemon verbena jam.
- Strawberry plum jam (This is a combination I’ve never tried because these two things don’t ever come into season at the same time in Philadelphia.)
- Super quick spicy pickled green beans.
- Marinated artichoke hearts for the fridge and a universal brine recipe.
- Oil-poached tomatoes! (I bet these would freeze gorgeously!)
- Lemon sage mustard.
- Meatless balls!
- Peanut butter and jam bars.
- The NY Times gives Tamar Adler the space to wax poetic about preserving.
- This final link has nothing to do with food preservation, but it features much of the great food to be found in my adopted city of Philadelphia. I tell people all the time that this is a great food town and that we have so much more than just cheesesteaks. Maybe this time they’ll believe me!
The winner of the Mrs. Wages tomato mix giveaway is #275/Martha. I’ll be in touch shortly!