Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers’ markets make gorgeous pickles. Kate Williams shows you how.
All too often, grape jelly gets the short stick. Jars from the grocery store are nothing to treasure, but a homemade version made at the peak of the grape season is another story—take it from a vocal critic of Welch’s. Make it yourself with this step-by-step DIY recipe.
Are you feeling sad that the local pepper season is drawing to a close? Don’t be. The owners of Emmy’s Pickles and Jams, Jarred SF Brine and Paulie’s Pickling show how a little vinegar, salt and aromatics will let you enjoy those late-season jalapenos and serranos well into the winter.
Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. Bay Area Bites writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more.
Canning queen Merrilee Olson lends her expertise to a new preservation project designed to help Marin farms — and county children fed by the Head Start program — by producing an artisan product from excess produce.
For the past month, every meal I’ve had at home has included tomatoes in some form. I’m not exaggerating. This time of year brings out the greedy tomato monster in me and I decided to can some for wintertime eating.
Food, glorious, food. It’s that time of year people: Bay Area Bites brings you the best in food news for 2010.
In this two-part package, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.
Feel free to weigh in with your own edible highlights from the year that was.
I planted my Meyer lemon tree around five years ago, and although it’s given me a steady stream of fruit since we first set it into the ground outside our front porch, this is the first year that our tree was crowded with lemons. So what do you do with an overabundance of sweet and tart Meyers? In my case, I had great plans to make marmalade.
So what do you do with 20 lbs of tomatoes and a can-not attitude? What do you do when you have no desire to stand over a boiling pot of tomatoes in 90 degree heat? You roast and freeze. That’s right. I let my oven do most of the work and then after that, I’m letting my freezer do the rest.
In 2005, Garrison Keillor, that curmudegon of a Minnesotan, wrote a column in <a href=”http://dir.salon.com/story/opinion/feature/2005/09/28/keillor_work/index.html“>Salon stating: “Today, home canning has gone the way of the typewriter, the vacuum tube and the TV variety show. The Ball company sold off its jar division and now makes satellite sensors or something, and groceries stock fresh tomatoes all […]