I CALL IT ‘TOMATO JUNK,’ and it’s my last-dash, mad-stash remedy for everything that’s still edible in the garden when frost threatens, or when I’m just too tired to keep at it, and ready to pull it all. I talked about Tomato Junk today with Amy Eddings of NPR’s New York City affiliate, WNYC (listen in now!)–about how to transform the final, precious hauls from garden or farmer’s market into colorful bricks of frozen goodness. Use it in the offseason as a base for soups (such as minestrone); chili; stews, or in any other recipe that calls for the usual can of tomatoes, assorted vegetables and water. I’ve even made curries and an improvised tikka masala-style dish with Tomato Junk as the starter. Like this: [read more…]
recipes & cooking
"Margaret lets the garden tell her what to eat," a food-blogger friend said recently, and that is true, since I grow edibles to eat fresh in season and also can, freeze and store for offseason use. From heirloom baked beans to refrigerator pickles and peach clafoutis, some of my favorites--along with preserving and storage tips--can be found here.
SOUTHERN CALIFORNIA-based but Southeast-bred Kevin West strikes me at once as a very modern and also a very old-fashioned guy–a great combination to my mind. Quotes from the classical Roman poet Virgil open the chapters in his new hit book, “Saving the Season: A Cook’s Guide to Home Canning, Pickling and Preserving,” which is also loaded with old-fashioned fruits he hopes we haven’t forgotten about. But the recipes are smart, and the science and food safety is up-to-the-minute 21st century. Kevin joined me on the radio this week—and I bought some books to share with you, along with his best seasonal tips, and his apple-butter recipe (photo above): [read more…]
I VOICED A LONGING for tomatillos at seed-catalog shopping time last winter, having skipped growing them for years, and now…well, let’s just say I am lonesome no more. What to do with the many fruits, whose husks have filled out and then some, signaling ripeness-plus of the fruit inside? Seems that it depends who you ask—even if you specifically state it’s salsa that you have in mind. [read more…]
MY FAMILY CALLS IT ‘PO SAUCE, with the “po” representing the last syllable of the word “apple,” the way my beloved niece pronounced it when she was small. Yesterday, as I hurtled by to give a lecture out their way, I met my brother-in-law at Exit 9 off I-90 to deliver the first load of Pink ‘Po Sauce that started life on my century-old trees. Sigh of relief: 11 quarts and 5 pints moved from my freezer to theirs. On Monday, my friend Katrina had filled the back of her car with my apples, heading home to cook them up. It’s applesauce time, and here’s how that goes: [read more…]