Purchase from the author / Purchase on Amazon
Purchase from the author / Purchase on Amazon
First edition book owners, download the new index for free by clicking here.
What struck me about mustard making was not really the simplicity, but the opportunity to turn the by-product—vinegar and white wine soaked garlic and onions—into something else we might consume. I opted for the route I usually travel with odds & ends of spare or wilty veg: soup!
A reader shares her interpretation of my ‘How to use citrus peels’ blog post.
Cleaning, Food Preservation, Fruit, Reusing 
Visit the latest Edible Austin Magazine, either online or in print, for my article on how to make traditional fermented sauerkraut in a quart jar.
;)
Read on to learn about how you can participate in the Urban Farm Handbook September challenge.
Community Building, Events, Food Preservation, Food Swaps, Sharing ;)
Use an old pair of pantyhose to stash and cellar extra onions and garlic from the garden.
Copyright © 2015, Kate Payne unless otherwise noted. All rights reserved.
